Rockfish goes by a few different names, including Pacific snapper and rock cod. You don't have to worry about an overpowering "fishy" flavour with rockfish. It's a lean, medium-firm white fish with a mild, sweet flavour. You also don't have to worry about filleting a whole fish, these fillets are deboned and skinless. This rockfish from Caudle's Catch, a family operation in Ontario, is wild-caught on the West Coast of Canada. 

COOKING TIP: Rockfish isn't fussy when it comes to cooking methods, which makes this versatile fish great for all your cravings. (We just wouldn't recommend grilling it.) It'll hold up well covered in beer batter and fried with a side of thick-cut fries or in a taco. It's also delicate enough to be baked with a lemon pepper seasoning and a side of asparagus. Rockfish is also delicious in a soul-warming tomato-saffron bouillabaisse with mussels, shrimp, and scallops. 

Due to the nature of seafood, many products cannot be vacuum-sealed.