Rockfish are a large family of fish whose flesh varies from firm to soft. It is sometimes passed off as snapper, but the flesh is inferior and sometimes hard to handle. The Pacific ocean perch and yellowtail rockfish are in this family.

All fish in this grouping must be gutted and washed thoroughly before cooking. They require a great deal of help from herbs and vegetables to add flavor. However, for the most part, they do come into their own in soups and stocks.