Description
Our Pacific Thornyhead Rockfish (G&G), Sashimi Grade is harvested from the deep, cold waters of the North Pacific and processed to the highest quality standards before being blast frozen within 24 hours of harvest. Also known as Pacific Thornyhead or Longspine Thornyhead, this premium deepwater rockfish is prized by chefs for its exceptionally mild flavor, delicate white flesh, and outstanding versatility.
Available gutted and gilled (G&G) for maximum flexibility, each fish is carefully handled to preserve sashimi-grade quality, making it suitable for both raw preparations and refined cooked applications. Its naturally high moisture content and fine, tender flakes create an elegant eating experience whether served as crudo, lightly cured, roasted, or gently poached.
Product Specifications
- Wild-caught Pacific Thornyhead Rockfish
- Gutted & Gilled (G&G)
- Sashimi Grade
- Blast Frozen Within 24 Hours of Harvest
- Vacuum Packed
Flavor & Texture
- Mild, delicate flavor
- Fine, tender white flesh
- Moist texture with delicate flakes
- Clean finish
- Exceptional presentation for both raw and cooked applications
Culinary Applications
Wild Pacific Thornyhead is a premium choice for chefs seeking a versatile, high-end whitefish suitable for modern seafood programs.
Ideal preparations include:
- Sashimi
- Crudo
- Ceviche
- Light curing
- Pan roasting
- Steaming
- Poaching
- Whole roasted presentations
- En papillote
- Omakase and tasting menus
Chef Benefits
- Sashimi-grade quality expands both raw and cooked menu applications
- G&G format allows complete control
- Excellent yield for custom fillets and portions
- Delicate flesh cooks evenly while maintaining exceptional moisture
- Premium frozen inventory ensures consistent year-round availability
- Reduced food waste and improved inventory management
Why Blast Frozen?
Each Thornyhead Rockfish is expertly handled and blast frozen shortly after harvest to preserve peak freshness, delicate texture, and clean ocean flavor. Rapid freezing locks in natural moisture while maintaining sashimi-grade quality, giving chefs confidence in every preparation. Vacuum packaging further protects the fish from oxidation and freezer burn, delivering reliable performance throughout the year.
Suggested Pairings
Yuzu, Meyer lemon, ponzu, white soy, dashi, kombu, ginger, cucumber, radish, fennel, celery, leek, beurre monté, Champagne, olive oil, finger lime, tobiko, trout roe, chives, dill, parsley, tarragon, shiso, Chardonnay, Junmai Daiginjo sake, and dry Riesling.
Recipe: Steamed Wild Pacific Thornyhead with Yuzu Kosho Broth, Baby Bok Choy & Scallion Oil
Yield: 4 Entrées
Ingredients
Thornyhead
- 4 Wild Pacific Thornyhead Rockfish fillets (6–7 oz each)
- Kosher salt
- White pepper
Yuzu Kosho Broth
- 4 cups light dashi
- 2 tbsp fresh yuzu juice
- 1–2 tsp green yuzu kosho (to taste)
- 2 tbsp light soy sauce
- 1 tbsp sake
- 1 tsp mirin
Scallion Oil
- 4 scallions, finely sliced
- ½ cup neutral oil
- 1 tsp toasted sesame oil
Vegetables
- 8 baby bok choy, halved
- 8 shiitake mushrooms
- 1 tbsp neutral oil
- Sea salt
Garnish
- Chive batons
- Micro cilantro
- Thinly sliced scallions
- Toasted sesame seeds
Preparation
Prepare the broth by gently warming the dashi with the soy sauce, sake, and mirin. Whisk in the green yuzu kosho until fully dissolved, then finish with the fresh yuzu juice just before serving to preserve its bright citrus aroma. Adjust the seasoning to achieve a balanced combination of savory, citrus, and gentle heat.
Blanch the baby bok choy until just tender and sauté the shiitake mushrooms over medium-high heat until lightly caramelized. Keep both warm.
For the scallion oil, heat the neutral oil until just shimmering and pour it over the sliced scallions. Stir in the toasted sesame oil and allow the mixture to infuse for several minutes.
Lightly season the Thornyhead fillets with kosher salt and white pepper. Steam gently for approximately 6–8 minutes, depending on thickness, until the flesh is just opaque and flakes easily while remaining exceptionally moist.
To plate, arrange the bok choy and shiitake mushrooms in warmed shallow bowls. Place the Thornyhead over the vegetables and carefully pour the hot yuzu kosho broth around the fish. Finish with the scallion oil, micro cilantro, chive batons, toasted sesame seeds and thinly sliced scallions.
