Red scorpionfish
A rockfish with pronounced flavour and firm white flesh, valued in stocks and sauced dishes.
What it offers and why to use it
A rockfish with pronounced flavour and firm white flesh, valued in stocks and sauced dishes. Check for small bones and cook to 63°C. Its flesh pairs well with shellfish sauces without lengthy cooking.
A rockfish with pronounced flavour and firm white flesh, valued in stocks and sauced dishes.
From shopping to cooking
Choose
Ask the fishmonger to remove spines and fins and prepare fillets; external spines require careful handling.
Store
Keep at 4°C or below and preferably cook on the day of purchase. Otherwise freeze promptly, cleaned and well wrapped.
Prepare
Check for small bones and cook to 63°C. Its flesh pairs well with shellfish sauces without lengthy cooking.
How to make the most of it
Good pairings
Pairs with potatoes, garlic, parsley, citrus and olive oil.
How to substitute it
Another fish of similar texture and thickness can work; adjust cooking time and check for bones.
Recipes with red scorpionfish
Red scorpionfish with mussel sauce and prawns
Baked red scorpionfish on a mussel and vegetable sauce, served with sautéed prawns.
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