Rockfish vary in shapes. Their body surfaces usually have unique colors and patterns, making them quite recognizable. The flesh of rockfish is firm, delicate and elastic, with excellent taste. Meanwhile, there are relatively few bones in the flesh, which makes it convenient to eat.

In terms of nutrition, rockfish is rich in high-quality protein that can supply the human body with necessary energy and nutrients. It also contains a variety of vitamins and minerals essential for the human body, such as calcium, phosphorus and iron, which are beneficial for maintaining the normal physiological functions of the human body.

In terms of adaptability to cooking methods, rockfish is suitable for a variety of cooking ways. For example, when pan-fried, its surface will turn crispy while the inside remains tender and juicy; when steamed, the original flavor of the fish flesh can be preserved to the greatest extent, highlighting its delicious taste; when fried, the outer skin will become crispy, creating a unique flavor; when boiled or stewed, it can fully absorb the flavor of the soup, making it more tasty. Whether it is for home cooking or for restaurants to prepare dishes, rockfish is a popular and high-quality ingredient choice.