By Chef Jeremy McLachlan

Summer is deflating and we are entering the months where you can break out that frayed sweater you love. This month I want to introduce you to a great flavored local fish that is overlooked in a lot of fish markets and restaurants. The fish I am talking about is rockfish.

This bottom dweller of the Pacific Northwest is known for both its ugly looks and abundance, but the flavor is outstanding. Rockfish is found all along the West Coast but mostly along the Washington and Oregon Coasts. There are tons of different species sold under different names, but the Pacific rockfish, also called Oregon rockfish or Pacific snapper, are fillets that are mild and slightly sweet. They're versatile and affordable and good for you, too, as my fellow blogger Salty's Co-owner Kathy Kingen says, Oregon Rocks!

Rockfish are named for their skin color (red, blue, green, brown) and the deeper they swim, the brighter the color. Fillets are marketed as either red or brown and red rock fillets tend to have lower oil content and a longer shelf life.

This month I am going to give you buying and cooking tips that will help you make the best rockfish in the world right in your own home.

Rockfish Buying & Cooking Tips

Buying Tip 1 — FRESH ALWAYS MATTERS! Make sure when you buy rockfish fillets that the flesh is white and not yellow in color. Always ask when the fish was caught or brought in.

Buying Tip 2 — Never buy frozen, but when you have to, don't thaw it under water! It's best to naturally thaw fish in your refrigerator (for about two hours).

Cooking Tip 1 — Bread it to make it crispy. Rockfish is a very delicate fish so it needs a little breading to add some texture.

Cooking Tip 2 — This fish cooks fast. All you need to do is cook it on both sides for a few minutes and it is ready to eat!

If you don't have time to cook rockfish at home, come to Salty's and our chefs will prepare Crispy Oregon Rockfish with yakisoba noodles, cabbage slaw and candied ginger vinaigrette at all Salty's for the month of September 2015 (the link to this page also includes the recipe for you to try at home, so be sure to click and then scroll to the bottom of the page to find the recipe).

(Author of Kitchen Talk, Jeremy McLachlan is also Corporate Chef for Salty's Seafood Grill restaurant group. He says: My love is to create great dishes with fresh seafood, as we are a seafood restaurant, but not forget the meat lovers. My goal is to match exceptional food with our incredible views. Living in the Pacific Northwest, we are fortunate to have an abundance of regional treasures. The use of these fresh ingredients is key to Salty's Northwest cuisine. If you have any questions about cooking, feel free to email me at chef@saltys.com.)