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To be delivered via Fed-Ex overnight shipping. 


Yelloweye Rockfish in boneless, skinless vacuum sealed frozen portions. 


Very mild, and wonderfully sweet flavour.


Try a simple baked Yelloweye, brushed with some canola oil, dusted with salt, black pepper, thyme and oregano (the most complementary of herbs for this rockfish), and drizzled with lemon juice then baked in tin foil until meat is opaque all the way through and flakes easily with light pressure from a fork.


• Sustainably Harvested and Certified by the Marine Stewardship Council.

• Caught one at a time, Hook and Line in Alaska

• 100% Wild and Natural


For wholesale contact Alan at or 9073218354

Yelloweye Rockfish - Out of Stock

PriceFrom $20.00
1 Pound
  • Yelloweye rockfish are among the longest lived of rockfishes, with a maximum age of up 150 years reported. 

    Many rockfish species do not begin to reproduce until they are 5-20 years old, their recruitment varies from year to year, and reproductive success occurs at the right combination of temperature, food supply, and upwelling intensity. (Source: NOAA)

  • The favorite fish of Alaskans makes a beautiful taco: flaky, tender, and delicious.


    • 2 cups very thinly shredded cabbage preferably Napa
    • 1 red onion halved and very thinly sliced
    • 1 teaspoon minced seeded jalapeno pepper
    • 2 tablespoons cider or rice wine vinegar
    • 3 tablespoons vegetable or canola oil divided
    • Coarse salt and freshly ground pepper to taste
    • 12 6-inch corn or flour tortillas
    • 1 ½ pounds flaky white fish fillets such as Alaska rockfish or cod cut into 1-inch pieces
    • 1 teaspoon ground cumin
    • 1 teaspoon chili powder
    • 1 clove garlic finely minced
    • 3 teaspoons lime juice

    To Serve (Pick and Choose)

    • Diced avocado
    • Fresh cilantro leaves
    • Lime wedges
    • Tomatillo or regular salsa
    • Sour cream


    • Toss the cabbage, onion and jalapeno with the vinegar and 2 teaspoons of the oil, and season generously with salt and pepper. Set aside.

    • Heat a large dry skillet over medium high heat. Heat the torillas one at a time, cooking for about 30 to 60 seconds on each side, until it is browned in spots and smells slightly toasty. Stack the tortillas on a plate as they are cooked, and repeat until all of the tortillsas have been toasted. Set aside.

    • Sprinkle the pieces of fish all over with the cumin, chili powder, and salt and pepper. Heat 2 tablespoons of the oil in the large skillet over medium high heat. Add 1/3 of the fish and sauté until almost cooked through, turning it as needed, about 5 minutes in all. The pieces may fall apart a little as you cook them; that’s perfectly fine. During the last minute of cooking each batch, add about 1/3 of the garlic and toss over the heat. Place the fish on a serving plate as it is cooked and sprinkle each batch with 1 teaspoon of the lime juice. Keep going, adding a bit more oil as needed, and then adding the fish to the same plate as it is cooked, until all of the fish is sautéed and sprinkled with juice.

    • Serve the fish with the toasted tortillas, cabbage slaw, and the toppings you like. Let everyone assemble their own tacos.

    Original Recipe:

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