Targeting Tiger Rockfish

Wow ... This is a very feeling not being the one to offend people.....

In all seriousness I think it would be a hoot to do a tasting of 5 or 6 different rockfish side by side.

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^^^ Quillbacks taste better than blacks for sure. I hear yelloweye are really good, but that would be a little difficult to get a sample of

I like catching quilbacks and copper rocks, for some reason they seem bigger. I would like to  see if you could tell just from visual appearance any difference, once fillet of course.

Oh and offending pole pole wasn't intentional.

I like catching quilbacks and copper rocks, for some reason they seem bigger. I would like to  see if you could tell just from visual appearance any difference, once fillet of course.

I think I can tell the difference between classes of rockfish.  For instance, vermillion are easy to identify for me.  I definitely can tell the difference between them and blacks.  Ask bluewrx02.  At GS7 we had a mixed pile of filets.  It was easy for me to pick out the vermillion.  Same thing happened on monday when I picked out the verms out of a mixed pile.  I think if you put 2 rockfish filets down and gave me a choice between 2 species I could pick which is which ... most of the time.

I probably can't tell the difference between a quillback filet and a copper filet.  But I think I could differentiate between those and a black or blue.  I could't tell the difference between a black and blue filet.  I think I can pick out a boccacio (smell helps here).

It would be fun to get tested!

Oh and offending pole pole wasn't intentional.

Hah!  I was wondering if he was referring to me offending people with my 10% comment.

-Allen

I'm going to try and do la push next weekend, I will snap some pics of all of the rockfish once fillet and post. I'll throw a yellow eye and canary in there just for fun. Once I get the pic I will release them both.

Deep fried anything is really good ....


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bet I could come up with some things that wouldn't taste so good deep fried. 

Regardless of how you cut it or cook it a lower yield fish has less meat on it. I will whack the next one I get and give you true recovery numbers my guess is about 5-7% lower yield from round to skinless fillets.
I'm guessing blacks to be in the 26-28% range and chinas being in the 20-23% range.
These are just wild ass guesses but I don't think they are too far off.

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Yeah, but I think China's taste 10% better than blacks!   

-Allen

Lol!