Chesapeake Bay Rockfish, commonly known as stripers or striped bass, is a popular seafood choice for locals along the East Coast. Most of their life is spent hiding under rocks in Virginia and Maryland, where they feed on smaller fish such as anchovies and crustaceans; hence where the name “Rockfish” derived from. Most of the striped bass population uses the Chesapeake Bay for spawning and for their nursery grounds, therefore most are born right here in our local waters.
Rockfish are popularly caught in the Summer and Fall using a method called live lining. In the Winter and Spring, stripers are caught using a hook and line with bait and lures. Recent farming methods have been put into place for sustainability purposes, where rockfish hybrids are raised. Here at Sam Rust Seafood, we offer fresh, wild caught Rockfish either whole, scaled and gutted, or filleted when in-season.
The mild meat of Chesapeake Bay Rockfish has a medium firm texture with medium sized flakes. The taste can be described as briny, yet sweet, with nutty notes and a buttery mouthfeel. The salty, edible skin is to be noted and compliments the sweet, meaty flesh well. You can never go wrong with enjoying Rockfish whole! Although, cooking methods are not limited and Rockfish tend to be extremely versatile, making it the perfect winter product to use in seasonal dishes.
We are all looking for a little something to spice up our life right about now, so why not do so by enjoying Rockfish at home. Here at Sam Rust Seafood, we sell fresh and frozen Chesapeake Bay Rockfish, even for curbside pick-up, so you can have fun creating your own Rockfish dish at home! We can have this ready for you today to personally serve at home for your family, or for your valued customers at your restaurant and, or market.
Grilled Rockfish Kebabs with Chimichurri Sauce from Alaska Seafood
For the Kebobs:
1 pound rockfish cut into 1-inch pieces
1 medium red onion, peeled and cut into 1-inch pieces
1 large bell pepper, seeded and cut into 1-inch pieces
1 pint cherry tomatoes
2 tablespoons extra-virgin olive oil, for brushing
1/2 teaspoon kosher salt
For the Chimichurri:
1/2 cup parsley leaves
1/2 cup cilantro leaves
2 cloves garlic
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh oregano leaves
1 tablespoon water
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1. For the Chimichurri: Place all ingredients in a blender or food processor and blend until smooth. Set aside.
2. For the Kebabs: Preheat a charcoal or gas grill and oil the grates. Thread fish, red onion, bell pepper, and cherry tomatoes onto 8 metal skewers, alternating ingredients. Brush lightly on all sides with olive oil and season with salt.
3. Place kebabs on grill (as many as will fit at once without crowding) and close grill lid. Cook for 2 to 3 minutes per side, turning once, until fish is cooked through and vegetables are barely charred. Transfer to a platter.
4. To Serve: Drizzle kebabs with chimichurri sauce (or pass the sauce alongside) and serve immediately.
*Note: If using wooden skewers, soak in water for 30 minutes prior to using to keep them from burning on the grill.