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What we're eating now was caught late in Sept., think we have 1 piece each left of ling and rockfish., lots of salmon and halibut left. We have been eating the ling and halibut per everyone's suggestion to use them first. Will try the rockfish tomorrow with your recipe Dan, thanks again. The halibut and salmon don't seem to be any problem, they always come out good, mostly baking or grilling them.

This is making me salvate and missing the PNW. Loved catching Rockfish and eating them on the beach with oysters, this in Puget Sound. Not to mention the bounty of crabs and other shellfish.

I ate Salmon almost daily for five months at a stretch when I was guiding in Alaska and I still like it.

Halibut is nearly bulletproof in the freezer... save it for last... lingcod and rockfish are delicate and need to be eaten first. Brine lingcod and smoke it for a couple hours before canning and it will keep and be spectacular. Plain canning does not work well because it is too wet.

I’m a barbarian. Garlic salt, pepper, self caught, processed. Nuke it. I like to taste the fish, more than the seasonings, sauces, marinades.

Fancy calls for butter, maybe some onion, mesquite seasoning, and/or baking. Can’t recall the last time I ever fried fish, tho it was battered halibut nuggets.

I almost never order fish in a restaurant. They ruin it, tho Don Ho’s? mahi-mahi (if I got that right) got a three nights running. After several other places around Hawaii I gave up on that fish too. Never going back to Oahu anyway.

Ok - maybe not the cooks fault - but the freshness of fish. Having worked both set net and drift boat, I ain’t never buying salmon!
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I am having Halibut for supper tonight. I am going to season it with Paul Prudhomes Seafood Magic. dip it in beaten egg, roll in panko crumbs and saute it in a little coconut oil 3 minutes per side

I do that a lot. It’s good.

With fresh fish, simple is best.

Taco's aren't a bad use for halibut and rockfish.

I start grilling halibut skin side up for 3 - 4 minutes, flip and when the skin starts to stick to grill the filet will easily lift off and will be cooked to perfection. (another 4 -5 minutes depending on thickness)

I have a friend in Hoonah. Runs a charted business. Last time I was there, his wife slathered mayonnaise on the top of it, then dropped a bunch of bread crumbs on top and baked it. Was might tasty.

Properly processed halibut and cod from Alaska has very little fishy odor compared to warmer water fresh water fish. All fish continues to cook when removed from the heat source so keep that in mind. I like halibut, but prefer ling cod, other cod, yellow eye and other rock fish over halibut any day. I find halibut best with a beer, Panko or Tempura batter. Co and rock fish is also good that way, but eats very well when baked with salt, pepper, fresh dill, fresh lemon juice and butter.

Good fish should not be fishy tasting and when I used to have our own salt water boats I always bleed the fish and filleted as quickly a possible and never let the fillets touch fish slime. The few charters I have been on never took the extra care I did and one time after watching a deck hand cleaning fish I told the skipper I wanted to clean my own fish at home.

I took a package of rock fish out for tomorrows dinner and it will get baked and ate with my wife's wonderful tarter sauce! Alaska is blessed with an abundance of wonderful sea food. The moose and caribou are good too!