• Whole red rockfish with bright crimson skin on crushed ice
  • Head-on red rockfish on ice with lemon halves
  • Thick white rockfish fillet portions on a plate

Frozen Wild Red Rockfish

Frozen Wild Red Rockfish

 
$32.90
$32.90
$16.45 kg
Sold out
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Shipping Information

We ship all orders via overnight delivery to ensure maximum freshness. Orders placed before 3:00 PM ET Monday through Thursday will ship the same day. All seafood is flash-frozen and packed with dry ice in insulated containers.

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Product Details

Our seafood is wild-caught and sustainably sourced. Each product is flash-frozen at peak freshness to lock in flavor and nutritional value. Thaw in the refrigerator overnight before cooking.

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Returns & Refunds

Your satisfaction is our top priority. If you are not completely satisfied with your order, please contact us within 24 hours of delivery. We will work with you to make it right, whether through a replacement or a full refund.

🚚 Quick Delivery

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📦 Careful Packaging

Your seafood is securely packed to protect freshness in transit.

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⭐ Quality Assurance

Every product is selected for quality, taste and consistency.

Whole red rockfish with bright crimson skin on crushed ice

Frozen Wild Red Rockfish

$32.90
$32.90
$16.45 kg
Sold out

These reef fish are line-caught on rocky ground and frozen at sea in the round. The bright crimson skin and clear eyes tell you it went into the freezer in good condition, and the single main bone makes it an easy fish to serve whole.

What You Get

  • Whole fish, gutted and scaled
  • Sold in a 2 kg pack, about three fish at 600 to 700 g each
  • Deep red skin, white flesh, one central bone

Flavour & Texture

  • Mild, sweet flavour without a heavy fishy edge
  • Thick flakes that hold together when steamed
  • Firm flesh that stays moist in soups and braises

How to Cook

  • Steam whole with ginger, scallion and hot oil
  • Pan-sear in a hot pan, skin side first, until crisp
  • Simmer in a light tomato or miso broth for a simple fish soup

Storage

Keep frozen at -18C or below. Thaw overnight in the refrigerator and cook within a day. Do not refreeze once thawed.

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