This fish can be under many family names, but takes its place in the Pacific fish and Cod family due to the taste and other unique names. he meat is lean and medium-firm in texture, with a fine flake.
It holds up well to baking and remains moist when cooked. The firm texture also makes Rockfish suitable for soups, chowders and stews. In Asian cuisine, Rockfish are often served whole, either steamed or deep fried.