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Vermillion Rockfish
$9.99 - $36.50
Details
Storage
Defrosting
A local favorite, Vermilion Rockfish is commonly, yet incorrectly, referred to as snapper, athough very similar. Caught off the California coast at about 100-500ft depths, Vermillion Rockfish have the perfect flavor and texture for ceviche and are delicious breaded and fried, sauteed, or prepared on a grill with your favorite herbs and spices!
Vermillion Rockfish have a delicious, yet mild flavor profile with a clean, flaky texture making this an extremely versatile fish everyone will love!
Vermilion Rock Cod has a “Good Alternative” rating from Monterey Bay Aquarium Seafood Watch.
Choose from filet or Butsugiri (cubed/diced)
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What is Superfrozen Seafood?
Benefits of Superfreezing Seafood
By superfreezing our fresh seafood, in special ultra-cold -60°C freezers, we are able to lock in the freshness and texture of our sushi-grade seafood, while also allowing you to store our products in your conventional freezer for later consumption.
Also, to help many of our customers, most of our superfrozen seafood is shipped out in 8oz portions so you can order more at one time to save on shipping costs, and so you can thaw only the amount you need.
What if I prefer fresh seafood?
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Although superfrozen seafood is extremely convenient for many of our customers, some people still prefer fresh seafood.
If you would prefer fresh cuts, feel free to reach out to place a custom order with us.
Note: "Fresh (never frozen)" seafood needs to be consumed as soon as possible. Do not re-freeze seafood as this will ruin the integrity of the fish.
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Time your defrost process to a couple of hours before your meal for the optimal outcome.
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Yes and no. Yes, you can refreeze it for a future cooking preparation. No, if you plan on using it for raw preparation.
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Yes! We suggest that most super-frozen products may be stored in a conventional freezer for up to 2 months upon usage.
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The United States is late to the game... Many countries, including Japan, depend on this technology to assure minimal loss in quality and maximum gain in shelf life.