Best tasting rockfish?

So usually when I bottomfish I’ll keep my limit of lings since they are usually large and I get a lot of bang for my buck with the fillet knife. RF usually go back down.

With limited chances to fish so far this year I was wondering on suggested RF to eat so I can stock up the freezer.

What is everyone’s favorites to cook?

My favorite is vermilion.  Tried a canary for the first time last year, it was really good too.  Then blacks or blues.  Browns always go back, it tastes horrible IMO.

Brown rockfish. Don't believe SmokeOnTheWater.  


-Kiel

Pretty much covered here

http://www.norcalkayakanglers.com/index.php?topic=14426.0

Cliff started the poll back in 2008 - tastes may have changed with new members - be interesting to see

I would be very surprised if vermilion had a lead like that in a blind taste test. We eat with our eyes, and we love of vibrant colors.

I would be very surprised if vermilion had a lead like that in a blind taste test. We eat with our eyes, and we love of vibrant colors.

Agree with this

I would be very surprised if vermilion had a lead like that in a blind taste test. We eat with our eyes, and we love of vibrant colors.

Agree with this

I don't keep too many rockfish, but I have to admit that if I get a decent vermillion, I'll keep it. They are just so prestigious...

Yelloweye of course.

Depends imo. If you’re fileting them and frying them up, they all taste the same. But if youre steaming them whole Chinese style for example, vermillions all the way. Then black/blues, then everything else.

Cow cod are actually very sweet,and firm fleshed. It's been a while since we have been able to get them. But for common Rockfish we can expect to catch on a yak, are grass,olives,and then chinas. Blues are good also. That is if you steam,bake,or bar-be-q them. They are hard to tell apart of you deep fry them.

I get them so infrequently,  I love them all.😋👍

China
Vermilion
Canary
Olives
Copper


These are my top 5 in the order preference.

China got the texture and sweeter meat
Verms Flakiness sweet and good all around no matter how you cook it. Chinas #1 because they are pretty good deep fried and steam.

Olive, great fight on light tackle
Easy to fillet, flaky flesh

Deep water reds are pretty delicious

I haven't caught enough to tell the difference.  I'm slowly working on that.