Package includes: 4 pound minimum. Roughly 0.75 - 2 lbs each. Sold as whole fish only.
Harvest Location: San Diego coast by Andy & Charlie Saraspe.
Cooking Methods & Tips:
Bake: 10 minutes covered, 10 minutes uncovered @ 350 degrees (15 minutes for whole fish @ 425 degrees).
Pan-Fry: 6-8 minutes on each side
Poach: 10 minutes
Steam: 20-25 (whole rockfish)
Nutrition (3 oz): Protein: 21g, Fat: 2g, Carbohydrates: 0g
Rockfish is a good source of Niacin, Vitamin B12, Phosphorus, and an excellent source of Selenium. Omega 3 to Omega 6 ratio is 13:1
(Source: Nutrient data for this listing was provided by USDA SR-21.)
*Consumer Advisory Notice: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. There is a risk associated with consuming raw or undercooked foods such as meat, poultry, or seafood products. If you have chronic illness of the liver, stomach, blood, or have immune disorders, you are at greater risk of illness from raw oysters and should eat oysters fully cooked. If unsure, consult your physician