Delicate, flaky, rich, and acidic, Wildfish Cannery’s Rockfish in Escabeche melds a local, delicious (but underutilized) fish with a traditional Iberian flavor.
Known for their light, mild, flesh, the name “rockfish” represents a variety of 37 related species throughout the cold waters of Alaska. Their gentle flavor is beautifully elevated by Top-Chef alum Sara Hauman’s modernist update on a classic Spanish escabeche sauce, a rich blend of olive oil, vinegar, and globally-inspired spices.
TASTING: delicate, flaky, bright, herby
PAIRING: light red wine, full-fat yogurt, hummus
INGREDIENTS: Pacific Rockfish, Sunflower Oil, Salt, Sumac, Dill, Onion, Garlic, White Pepper
CAUGHT IN: Southeast Alaska
