Redondo 7/25/20

[BenCantrell]

Nice bocaccio. Did you notice how much whiter its meat is compared to other rockfish?

[SoCalEDC]

Originally Posted by BenCantrell

Nice bocaccio. Did you notice how much whiter its meat is compared to other rockfish?

I didn't have another rockfish to compare it to side by side this time, but it did seem to be more opaque and "solid" white.

Any recommended recipes for the bocaccio? In the past I deep fried it and made fish sandwhiches, but anything tastes good deep fried, i would like to expand my ground fish-preparation skill set, but im pretty cautious about parasites in these fish.

[JohnMckroidJr]

That's a nice Salmon Grouper. Back when the limit for rockfish was 15 and a limited out trip on the Redondo half-day boats was the norm, 85% of the catch was Bocaccio. I am surprised by how few I see taken today off the kayaks.

[SoCalEDC]

Originally Posted by JohnMckroidJr

That's a nice Salmon Grouper. Back when the limit for rockfish was 15 and a limited out trip on the Redondo half-day boats was the norm, 85% of the catch was Bocaccio. I am surprised by how few I see taken today off the kayaks.

They all got caught when the limit was 15 lol

[FullFlavorPike]

Originally Posted by SoCalEDC

I didn't have another rockfish to compare it to side by side this time, but it did seem to be more opaque and "solid" white.

Any recommended recipes for the bocaccio? In the past I deep fried it and made fish sandwhiches, but anything tastes good deep fried, i would like to expand my ground fish-preparation skill set, but im pretty cautious about parasites in these fish.

Basic fish style for anything like a rockfish, lingcod, wsb, halibut, etc. etc. etc.--

Turn your oven up to 450 degrees; get your favorite shallow frying pan RAGING hot with a some fresh oil smoking in the bottom of it in it; sear one side of the fish till brown and crisp; flip filet after it's cooked enough to release from the pan; finish in the hot oven.

Ultra hot pan to start is key, otherwise fish tends to stick to pan.

[SoCalEDC]

Originally Posted by FullFlavorPike

Basic fish style for anything like a rockfish, lingcod, wsb, halibut, etc. etc. etc.--

Turn your oven up to 450 degrees; get your favorite shallow frying pan RAGING hot with a some fresh oil smoking in the bottom of it in it; sear one side of the fish till brown and crisp; flip filet after it's cooked enough to release from the pan; finish in the hot oven.

Ultra hot pan to start is key, otherwise fish tends to stick to pan.

great info, thanks man!