Black rockfish are harvested primarily by a small-boat jig fleet in Kodiak that we have developed partnerships with to create higher value markets for this underutilized fish. Smaller amounts are caught in Southeast Alaska, where fishermen are learning the fine art of locating and catching them. For our members, these white fish fillets resemble a cross between snapper and branzini. The small delicate flakes and mild flesh make black rockfish perfect for baking, roasting, or sautéing. We love it baked with tomatoes, capers, and lemon or sautéed and nestled over angel hair pasta.
About the Article
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.