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With over 50 varieties, this is the largest of the Pacific Coast fish families. The lowfat rockfish can be broken down into two broad categories-deep-bodied and elongated. The flesh of the deep-bodied varieties (such as yellowtail, blue rockfish and goldeneye) is firmer and more full-flavored than the softer, milder flesh of the elongated species (like bocaccio, chilipepper and shortbelly). Rockfish range widely in color from reddish-pink with black-tipped fins to orange-mottled brown to dark olive green with bright yellow fins. They average from 5 to 15 pounds and are sold whole or in fillets. The firm-fleshed rockfish is suitable for virtually any cooking method, whereas the softer flesh of the elongated varieties must be handled gently-preferably baked or poached. Some rockfish are marketed as Pacific snapper or Pacific red snapper, but they are not related to the true Atlantic Red Snapper.