Eat Rockfish

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Yelloweye and black are two of Alaska’s 37 rockfish species—deep-swimming fish that stick close to reefs and other underwater structures. Usually caught as by-catch by commercial halibut vessels, rockfish are also targeted by anglers on deep-sea trips. There are conservations issues that make it important to know which type of rockfish you’re catching. Certain species must be carefully handled and released at depth or they will die. (Catch-and-release fishing is not recommended.) Rockfish meat is white, with a flaky texture and a mild, sweet flavor—considered a treat by many Alaskans. They're often baked, poached, or broiled. Though not as common as halibut, rockfish show up on menus from spring to fall, with summer months as prime time. Many dinner-oriented restaurants and specialty seafood retailers sell them year around, often at prices comparable to sockeye and coho salmon.

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