Targeting Tiger Rockfish

Awesome Pic's Rory , Such a cool fish!

It would be a great one to try the Japanese art of fish prints aka Gyotaku.  The one below is going for $900

filleting a China is a waste of meat, imo. they should be cooked whole, either deep fried or baked. anything under 14" isn't worth keeping. don't catch many of these because I usually fish shallow to avoid barotrauma. they are sometimes caught in the 30 to 50 ft range.

I find that most chinas I catch are shallow. Less than 70 FOW. They tend to hold very close to structure and aren't as aggressive as other rockfish. When I catch chinas it usually means I am barely tapping my jig off the bottom or even dragging over rocks.

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lol... gotta love the posturing. I know it's crazy but different fishermen have different goals, and it's all good.

Interesting about the China's being closer to the bottom in heavy structure - might have to give that a try.

Anyway I caught a China once when targeting black rockfish, but haven't caught a tiger. The China I caught was around 14 inches and was quite tasty. I agree with the lower yield comments but I didn't feel it was that drastic. As someone else mentioned, just steak it out instead of filleting (goes for other "low yield" fish too), and I use the less edible parts of the fish for crab bait. Fish is only wasted when you don't use the whole fish.

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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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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ever try scaling & deep frying? it's really good.

Deep fried anything is really good ....


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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.

Does this mean that you only get 20-23% of the weight of that fish as meat vs. 26-28% on a black rock fish?

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

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.

Does this mean that you only get 20-23% of the weight of that fish as meat vs. 26-28% on a black rock fish?

Correct ... At least that's my guess ....

Alan, if you could pick out the type of rockfish in a blind taste test I would be very impressed!

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Alan, if you could pick out the type of rockfish in a blind taste test I would be very impressed!

yeah, coppers and yellowtail are supposed to be the tastiest of rockfish.  but they taste like rockfish to me.  In a blind taste test I doubt I could tell any rockfish apart.

Alan, if you could pick out the type of rockfish in a blind taste test I would be very impressed!

yeah, coppers and yellowtail are supposed to be the tastiest of rockfish.  but they taste like rockfish to me.  In a blind taste test I doubt I could tell any rockfish apart.

Interesting experiment.  I may not be able to identify exact type, but it would be fun to rank them and see what the results were.

It would also be interesting to do it on fish that has been frozen a couple months.  I don't think blacks freeze all that well.

-Allen

what is  10% better, do people say that around the dinner table. Oh this fish was 10% better then last nights fish. I think all rockfish taste the same. But I will get a corncupia of them next weekend and do a double blind peer reviewed study.

what is  10% better, do people say that around the dinner table. Oh this fish was 10% better then last nights fish. I think all rockfish taste the same. But I will get a corncupia of them next weekend and do a double blind peer reviewed study.

It was a joke.

Wow ... This is a very odd 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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