• Whole red rockfish with bright scarlet skin and large eyes on crushed ice
  • Whole red rockfish with bright scarlet skin and large eyes on crushed ice
  • Whole red rockfish with bright scarlet skin and large eyes on crushed ice

Red Rockfish Whole Fish

Red Rockfish Whole Fish

 
$42.00
$42.00
$21.00 kg
Sold out
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Shipping Information

We ship all orders via overnight delivery to ensure maximum freshness.  All seafood is flash-frozen and packed with dry ice in insulated containers.

nutrition

Product Details

Our seafood is wild-caught and sustainably sourced. Each product is flash-frozen at peak freshness to lock in flavor and nutritional value. Thaw in the refrigerator overnight before cooking.

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Returns & Refunds

Your satisfaction is our top priority. If you are not completely satisfied with your order, please contact us within 24 hours of delivery. We will work with you to make it right, whether through a replacement or a full refund.

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⭐ Quality Assurance

Every product is selected for quality, taste and consistency.

Whole red rockfish with bright scarlet skin and large eyes on crushed ice

Red Rockfish Whole Fish

$42.00
$42.00
$21.00 kg
Sold out

A deep-water rockfish landed from cold northern grounds, scaled, gutted and frozen while still at sea. The scarlet skin and big round eyes are the mark of a fish brought up fast from depth. A 2 kg pack holds one large fish or two smaller ones, head and tail on.

Flavour

Sweet and clean with a faint nuttiness, and flesh that flakes into big soft petals. The texture is tender enough to part under a spoon yet firm enough to hold shape in a braise, and the bones are large and easy to see.

Kitchen Notes

  • Sear the whole fish in a hot pan, then braise with soy, ginger, scallion and dried chilli.
  • Steam with ginger and scallion and dress with hot oil and light soy at the end.
  • Pan-fry thick steaks in butter until the edges go gold, and finish with lemon.
  • Simmer the head and frame with ginger for a thick, milky soup.

Score the thickest part of the back so the heat reaches the bone at the same time as the thin belly.

Storage

Keep frozen at -18 degrees Celsius for up to six months. Thaw overnight in the refrigerator and cook within twenty-four hours.

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