California scorpionfish, commonly known as sculpin, is named for its sharp, venomous dorsal spines. It has white, firm meat, similar to cod. It has a mild flavor and tastes great fried. It can also be broiled, pan-seared, grilled, and poached. Sculpin is an excellent choice for fish tacos. This delicious fish is one of our favorites!
Sculpin are on the smaller side and yield about 6 fillets to a pound. Fresh, never-frozen; skinless; may contain pin bones.
Fillets are vacuum-sealed in 1-lb bags
Scientific name: Scorpaena guttata
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