Best tasting rockfish?

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.

100% agree. I'm surprised that olives are getting more respect. They are certainly my favorite. I actually think that vermilion is mid to low in the hierarchy.

Olives being longer fillets is a nice to boot.

Higher yield for their body weight too, as they have relatively small heads for their size.

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.

100% agree. I'm surprised that olives are getting more respect. They are certainly my favorite. I actually think that vermilion is mid to low in the hierarchy.

Olives being longer fillets is a nice to boot.

Higher yield for their body weight too, as they have relatively small heads for their size.

it's all coming out on top for the olive.

Recently caught some Coppers.  My wife steamed one of them.  It was awesome.

Bump!

The best tasting rockfish I ever had was the first, a Vermilion caught in Carmel and bbq'ed on the beach.  First time meeting FishMaster1. SinCoast, Monster Guppy, SC XFactor and maybe others.  For being just a rockfish with no seasoning cooked right after being caught, it was heaven (or at least that's how I remember it). 

Also any fish that was caught and cooked at Jacks Taco Shack by NCKA members.

How about those deep water RF that we're all going to be catching this year? Which of those is the best?

How about those deep water RF that we're all going to be catching this year? Which of those is the best?

  - unless that fathom line is within 1-1/2 miles o shore, I’m not gonna catch any of  “those”

I prefer the China's. On several occasions, I've has people wanting to buy them from me when I come back in. They don't want anything else, just the Chinas.

I prefer the China's. On several occasions, I've has people wanting to buy them from me when I come back in. They don't want anything else, just the Chinas.

I also prefer China rockfish, followed by grassy, vermillion, and others.

I also prefer China rockfish ...

Aren't those the ones that could be older than me?

How about those deep water RF that we're all going to be catching this year? Which of those is the best?

I ordered a whole fried Chillipeper from a nice local restaurant (Home in Soquel). It was really really good! I'm keen on targeting them this season. My understanding is that they suspend mid column over structure, which may make them easier to reach while jigging.

I also prefer China rockfish ...

Aren't those the ones that could be older than me?

Yes.  I limit myself to 1 per year for that reason and feel a little guilty when I take one.  I've caught a couple near world records, my biggest was 3lbs 15oz.  I kept that one.  I also had one at 3lbs 12oz on the boga that I released.  But yeah, I almost always release Chinas.

Bocaccio are really good! Big flaky white meat fish. I’m sure there will be a lot more being caught this year since they are a deep water fish. Only caught one out by the farallon islands a few years back. Cabezon are #1 in my book. I really want to catch a Cali sheepshead. I’ve heard they are the best tasting.

I get a fair amount of Chilipepper Rockfish from our CSF throughout the year and we love it.  It's one of my favorites even if I've never caught one.  Maybe this year, that changes.

I often release China’s since they are a waste to fillet. Good for whole steamed or poached. I thought Canaries were pretty good- good fillet ratio. Despite the crabby flavor of cabs, the filleting hassle (and their spunky personality) encourages a release.

Bocaccio are really good! Big flaky white meat fish.

That's interesting, as I've sometimes heard the opposite. I've only ever caught dinky ones, but last year, a guy at the dock in Santa Cruz had a big one, and other fishermen were telling him that it was a trash fish...