Rock Fish
A range of fish with tasty flesh and gelatinous bones, ideal for making stocks.
What it offers and why to use it
A range of fish with tasty flesh and gelatinous bones, ideal for making stocks. Bake, grill, steam, pan-fry or add to rice dishes and stews, avoiding overcooking so the flesh remains juicy.
A range of fish with tasty flesh and gelatinous bones, ideal for making stocks.
From shopping to cooking
Choose
Choose fish with a clean sea aroma, bright skin, clear eyes and firm flesh. Fillets should look moist, not dull or dry.
Store
Keep at 0–4 °C, covered and separate from ready-to-eat foods, and cook as soon as possible. Freeze promptly if it will not be used fresh.
Prepare
Bake, grill, steam, pan-fry or add to rice dishes and stews, avoiding overcooking so the flesh remains juicy.
How to make the most of it
Good pairings
Pairs well with olive oil, lemon, garlic, parsley, tomato, potatoes, rice and seasonal vegetables.
How to substitute it
Replace with a fish of similar firmness and fat content, then adjust cooking time to the thickness of the portion.
Recipes with rock fish
Seafood fideuà
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