🐠Seafood Spotlight🐠 - Rockfish is a common whitefish found here on the west coast, and it’s one of my favorite choices for lots of different preparations - fried, steamed, stewed, ceviche, or even sashimi. You can often sub it in recipes that use snapper, true cod, ling cod, tilapia, or most other common whitefishes. It’s sweet with a mild fish flavor, cooks quickly, and I find it doesn’t dry out as much as true cod. Many people might not realize there are more than 30 species of rockfish here on the west coast and they vary a lot in size. @seafoodwatch recommends most species caught in Alaska, California, Oregon, or Washington and suggests avoiding China, copper, darkblotched, redbanded, redstripe, rougheye, shortraker, shortspine thornyhead, or widow rockfishes caught in Canada. For eating raw (this includes ceviche), the FDA recommends that fish is frozen to kill parasites under one of the following conditions: 1. Held at - 4°F (-20°C) for 7 days (168 hours) 2. Frozen at -31°F (- 35°C) until solid and then held at that temperature for at least 15 hours. 3. Frozen at -31°F (- 35°C) until solid and then held at – 4°F (-20°C) temperature for at least 24 hours. Talk to your fishmonger and ask if their fish is suitable to be eaten raw. In the past, I’ve ordered rockfish in bulk from @alaska_gold_seafood , and all of their fish is blast frozen and maintained before delivery. As for making this crudo, it could not be easier! Just good olive oil (I used @weareheraclea ), salt, chili flakes, capers, crushed peppercorn, parsley, and a very generous squeeze of lemon juice. #fish #seafood #sashimi #rockfish #sustainability #fishing #crudo #rawfishasmr