How to Fillet & Cook Giant Red Rockfish | Video Guide
How to Fillet and Cook a Giant Red Rockfish
This hands-on video shows how to turn a whole red-colored Pacific rockfish into clean fillets and cook them simply in a hot pan. Because “red rockfish” is a market or descriptive name that can refer to more than one Pacific rockfish species, this page does not assign a scientific species unless the fish has been positively identified.
For a broader explanation of Pacific rockfish species and market names, see our Rockfish Guide or browse the Rockfish Collection.
Handle Whole Rockfish Carefully
Rockfish have sharp dorsal spines. Keep the fish properly refrigerated, use a stable cutting board, and work with a sharp fillet knife. If the fish still needs to be gutted, open the belly carefully, remove the viscera, and clean the cavity before filleting.
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How to Fillet a Whole Rockfish
- Make the first cut. Lay the fish on its side and cut behind the gill plate down toward the backbone.
- Follow the backbone. Turn the knife toward the tail and work along the bones, keeping the blade close to the frame to preserve meat.
- Free the fillet from the ribs. Work carefully over the rib cage and remove the first fillet.
- Repeat on the second side. Turn the fish over and use the same method for the second fillet.
- Trim and debone. Remove rib bones and check the centerline for remaining pin bones.
Skin On or Skin Off?
Both preparations work. For skin-on cooking, scale the skin thoroughly and pat the fillet very dry before it goes into the pan. Properly prepared skin can become crisp during pan-searing.
For skinless fillets, place the fillet skin-side down, begin at the tail end, and keep the knife nearly flat as you separate the flesh from the skin while maintaining gentle tension on the skin.
Pan-Seared Rockfish with Butter
Ingredients
- 2 rockfish fillets
- 1 tbsp butter or cooking oil
- Sea salt and black pepper
- Lemon
- Fresh herbs, optional
Method
- Pat the fillets dry and season lightly with salt and pepper.
- Heat a heavy skillet over medium-high heat and add butter or oil.
- If cooking skin-on fillets, place them skin-side down first. Press gently for the first several seconds if the skin begins to curl.
- Let the first side develop color before turning. Cooking time varies with fillet thickness, starting temperature, and pan heat, so use temperature rather than a fixed number of minutes as the final test.
- Turn once and finish cooking on the second side.
- Cook finfish to an internal temperature of 145°F (63°C) at the thickest part.
- Finish with lemon and herbs and serve promptly.
Can You Bake or Grill Rockfish?
Yes. Rockfish also works well baked, grilled, broiled, or used in fish tacos. For grilling technique, see our How to Grill Rockfish guide. For more cooking ideas, visit Best Rockfish Recipes.
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Buying Rockfish from Global Seafoods
Our Fresh Rockfish Fillets are sold as a general Pacific rockfish product. The exact species can depend on current commercial availability, so a particular red-colored species is not guaranteed unless it is specifically identified for that shipment.
For a distinct premium deep-water fish, see Kinki / Shortspine Thornyhead. Kinki is Sebastolobus alascanus and should not be treated as identical to the true Sebastes rockfishes.
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Frequently Asked Questions
Is red rockfish one species?
No. “Red rockfish” can be used descriptively or commercially for more than one red or orange Pacific rockfish. A scientific name should be used only when the fish has been positively identified.
Should I leave the skin on rockfish?
Either works. Scaled, well-dried skin can be pan-seared until crisp, while skinless fillets are convenient for baking, frying, tacos, and other preparations.
What temperature should rockfish reach?
Cook finfish to an internal temperature of 145°F (63°C) at the thickest part.
Does the Fresh Rockfish Fillets product guarantee a specific red rockfish species?
No. The general Rockfish Fillets product does not guarantee a particular species unless it is specifically identified for the shipment.
Is Kinki the same fish as red Pacific rockfish?
No. The Kinki sold by Global Seafoods is shortspine thornyhead, Sebastolobus alascanus, which is distinct from the true Pacific rockfishes in the genus Sebastes.
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