Place

ALL Our Rockfish Comes from the Bering Sea and Gulf of Alaska

Our wild Alaska rockfish is harvested from the cold, open waters of the Bering Sea and the Gulf of Alaska — working grounds known for producing some of the finest, highest-quality rockfish in the world.

But where it's caught is only part of the story.

All of our rockfish is longline-caught by small-boat Alaska fishermen, including the Velsko family. Longlining is a highly selective, low-impact fishing method that allows each fish to be brought aboard individually and handled with care.

From the moment each rockfish comes aboard, it is bled and cleaned immediately, preserving its texture, flavor, and quality at sea.

These fish are iced within minutes of harvest, rapidly chilling them to lock in freshness and protect the firm, pristine structure rockfish is known for.

This level of care at sea matters.

Cold Alaska waters give rockfish its clean, mild flavor and lasting quality.

Sustainability

We Only Harvest the Surplus

All of our rockfish is longline-caught by small-boat Alaska fishermen, including the Velsko family pictured above, using one of the most selective and time-tested fishing methods available. Longlining allows for minimal bycatch, virtually no habitat disturbance, and careful handling of each fish brought aboard.

Every season is closely monitored. Strict quotas, onboard accountability, and full traceability ensure that what we harvest today does not compromise tomorrow.

For us, sustainability isn't theoretical.

We depend on healthy fisheries — not just for business, but for the future of our family and crew. This isn't a one-and-done industry. It's generational work.

No imported fish.

No anonymous supply chains.

Just wild Alaska rockfish, longline-caught by independent fishermen and delivered directly to your table.

Flavor and Cooking

Rockfish

  • Flavor: Mild, slightly sweet, and clean — more flavorful than cod, but still approachable and versatile
  • Texture: Firm, fine-flaked, and tender, with a medium-lean bite that holds together well when cooked
  • Fat Content: Lean and high in protein, with a light, clean finish
  • Best For: Pan-searing, grilling, baking, fish tacos, sandwiches, and everyday meals

KEY TIP: Rockfish cooks quickly because it’s lean. Cook just until it turns opaque and flakes easily. Its firm texture makes it especially well-suited for searing or grilling without falling apart.

If you’re looking for a versatile, dependable wild fish, Alaska rockfish is a favorite for its balance of flavor, texture, and flexibility in the kitchen.

Fun Fact: “Rockfish” refers to many species of wild Pacific fish in the genus Sebastes. The rockfish held by Kiril Barsargin in the photo at the top of the page is a Rougheye Rockfish.

Nutritional Benefits

Food is Medicine

Wild Alaska rockfish is:

  • An excellent source of lean protein — providing essential amino acids for muscle strength and recovery
  • High in protein — with minimal fat content, making it ideal for balanced nutrition
  • Contains omega-3 fatty acids — supporting cardiovascular and cognitive health
  • High in selenium — which supports immune function, thyroid health, and cellular protection
  • High in vitamin D — essential for bone health, immune function, and calcium absorption
  • Naturally wild-caught and sustainably sourced

Wild Alaska rockfish delivers premium nutrition in its purest form — clean, lean, and nutrient-dense for discerning palates and health-conscious choices.

How to Cook Pacific Cod

Grilling

Preheat your grill to medium heat. Brush fillets with olive oil and season with salt, pepper, lemon, or fresh herbs. Grill over lightly oiled grates for 3–4 minutes per side, depending on thickness, until the fish turns opaque and flakes easily. Because rockfish is lean, avoid overcooking to keep it moist and tender.

Pan-Searing

Heat a cast-iron or stainless-steel skillet over medium heat with butter or oil. Pat fillets dry and season simply. Sear for 2–4 minutes on the first side until golden, then gently flip and cook another 1–3 minutes. The result should be a crisp crust with a firm, flaky interior.

Baking

Place fillets on a parchment-lined baking sheet. Drizzle with olive oil or melted butter and season to taste. Bake at 400°F for 8–10 minutes, depending on thickness, until the fish flakes easily with a fork. This gentle method highlights rockfish's delicate flavor and tender texture.

Steaming

Steaming is one of the healthiest cooking methods for delicate fish. Place fillets on a steamer basket over simmering water, optionally adding lemon slices, herbs, or white wine to the water for extra flavor. Steam for 6–8 minutes until the fish is opaque and flakes easily. The result is moist, tender fish that retains all its natural juices.

Poaching

Poaching is an elegant method that infuses the fish with subtle flavors. Bring a shallow pan of broth or water (seasoned with white wine, lemon, herbs, and aromatics) to a gentle simmer. Carefully place fillets in the liquid and poach for 5–7 minutes until cooked through and flaky. Serve the fish with the poaching liquid as a light sauce for added flavor and elegance.

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