How to use a whole rockfish!
Buying and cooking a whole fish is a great way to level up your home cooking.
When you buy a whole fish, you’re seeing it exactly as it came out of the ocean - with the skin, head and bones, before it’s been cleaned, scaled and filleted (although some may be gutted and scaled when you buy them). Cleaning and cooking a whole fish can seem a bit intimidating, but it’s actually quite simple! A good place to start? Rockfish. They range in size, they’re affordable and there are MANY great recipes available due to their abundance on the California coast.
Rockfish is in season year-round, and so they are usually available at fish markets and grocery stores, depending upon what fishermen are catching (ie - during Salmon or Dungeness Crab season, most fishermen are out catching those species, so you may see less rockfish at the fish market). From lingcod to yellowtail, to chilipepper to vermilion - there are many species to choose from and they vary in taste and texture - but generally, all offer a delicate, light, white flaky flesh suited for many recipes. Learn more about rockfish seasonality and species.
Why buy a whole fish?
For the value
Buying a whole fish usually costs a few dollars less per pound, because you’re not paying someone else to cut it. And - you’ll have the opportunity to use all parts of the fish for different recipes!
For the experience
Depending upon where you get it (some come cleaned) you’ll have a chance to gut, scale and fillet your whole fish, which you might have learned as a kid, fishing on lakes or rivers. Rockfish are just a bit bigger! You’ll develop your skills as a home cook, feel more confident about preparing seafood, and have major bragging rights; serving up a whole fish to your family and friends is pretty impressive!
For the many meals you’ll enjoy
When you buy a whole fish, you’ll enjoy more options than you’d typically get if you just purchased fillets. You can roast or grill it whole, or fillet it and bake, sauté, poach or fry it. If it’s a big fish, you can freeze what you won’t use immediately for another meal.
For the fish stock
After filleting or cooking a whole fish, save the leftover bones, skin head and tail (whether cooked or raw), and you can make the best fish stock you’ve ever tasted! Fish stock can be used to make chowders, soups, risottos, and any recipe that calls for stock.
Where can I buy a whole rockfish?
You can buy a whole fish off the docks, at a fish market, or at some grocery stores.
Most workers at the fish counter will be happy to provide suggestions and tips for cleaning, and they might event be able to scale, clean or fillet the fish for you.
The fish counter at Monterey Fish Market
How to select a whole fish
Here’s how to select a fresh one (see ‘How to Select Seafood’ for more) - this is important, as you won’t enjoy a fish that’s been sitting around for a week or more.
Eyes - should be bright, clear, and protruding. As a fish loses freshness, the eyes become cloudy, pink, and sunken.
Gills - should be bright red or pink. Avoid fish with dull-colored gills that are gray, brown, or green.
Aroma - it should smell like the ocean and well, fish, but not be overly ‘stinky.’ You’ll be able to tell.
Flesh - should be firm yet elastic, springing back when pressed gently with the finger. Avoid fish that are soft or falling apart.
Skin - should be shiny with scales that hold on tightly. Colors and markings start to fade as soon as a fish leaves the water, but the skin should still have a bright, shiny appearance.
Cooking a whole fish
This is the fun part! There are so many ways to enjoy a whole fish - try a simpler recipe to start that feels comfortable for you, and then explore and experiment!
Roasted Rockfish with Chimichurri Sauce at Wild Fish, Pacific Grove
On The Grill
Some chefs prefer cooking fish on the grill to all other methods - it’s simple, clean and doesn’t smell up the kitchen! And - it’s a great way to show off to your backyard guests as you check and flip the fish on the grill. Remember to cook it low and slow, and if you’re using wood or charcoal, avoid direct heat/flames.
Mediterranean Grilled Whole Rockfish (via Real Good Fish)
Lemon & Herb Grilled Whole Rockfish (via Mike’s Table)
Yucatan Style Grilled Red Snapper (via The Spruce Eats)
On The Stove/In The Oven
Roasting, frying or steaming a whole fish is a simple, one-pan method for enjoying fish.
Here are a couple of recipes for pan frying a whole fish:
Whole fried Monterey Bay rockfish (via Sabina Duran of Deyerle Brothers Seafood)
Fried Whole Fish with Tomatillo Sauce (via Bon Appetit)
Here are a couple of recipes for roasting a whole fish in the oven:
Steamed Whole Rockfish (via The Sea Forager)
Thai Style Roasted Whole Fish (via Real Good Fish)
Filleting A Whole Fish
Learning to fillet a fish is a skill that will serve you well! Be patient - you’ll likely make a mess of things the first few times, but it gets easier every time you do it! Here are a few recipes that call for rockfish fillets, and a video from H&H Fresh Fish, showing you how to fillet like the pros.
One-Dish Rockfish with Spinach, Tomatoes & Fresh Dill (via Real Good Fish)
Classic Fish & Chips Recipe (via The Spruce Eats)
Fish Tacos with Lime-Cilantro Crema (via H&H Fresh Fish Co.)
Watch this How-To video from H&H Fresh Fish, Santa Cruz, CA
Making Fish Stock
When the meal is over, you can freeze cooked or raw bones, skin and the head to make stock later, or you can put it on the stove right away! Here are a few stock recipes you’ll love:
Simple Fish Stock (via Honest-Food.net)
Traditional Fish Stock (via Epicurious.com)
Rockfish Chowder - just sub the fish stock for veggie stock! (via Real Good Fish)
Phil’s Fish Market Cioppino - use stronger stock in place of clam juice (via G-Free Foodie)
More Resources
Check out our ever-expanding guide to buying, storing & preparing seafood - and enjoy your whole fish experience!