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Wild Rockfish fillets are sustainably caught from the cold, clear waters of the Pacific Ocean. Many species of Rockfish are often part of an edible by-catch caught with Halibut. Known for their firm, dense flesh, these fillets become more tender with cooking. Best cooked in a pan at medium heat—be careful not to overcook and dry it out. Wild Rockfish is excellent for a main dish, but it’s also perfect for tacos or works wonderfully in ceviche. Its mild, slightly sweet flavour and rich protein content make it a delicious and versatile choice for any meal.