Red Scorpionfish

General Description: Scorpionfish, or rascasse, are essential for the iconic Provençal seafood stew bouillabaisse. They get their name because many species have venomous spines that can inflict a painful, even deadly, sting. The red (Scorpaena scrofa) and the black (S. porcus) species are best. Though unrelated, sculpin (Myoxocephalus scorpius) resemble and are often termed scorpionfish. They have large spiny or armored heads and short, tapering bodies with no scales. The great sculpin (M. polyacanthocephalus) and the cabezon (Scopaenichthys marmoratus) are West Coast sculpins. The closely related blue-mouth or black-bellied rosefish (Helicolenus dactylopterus) may be sold under the name scorpina.

Sculpin

Locale and Season: Scorpionfish may be found on both sides of the Atlantic. The red rascasse is found in deeper waters all over the Mediterranean and in the eastern Atlantic. Black (sometimes called brown) rascasse are common throughout the Mediterranean in shallow water. Sculpins are found in both salt and fresh water in arctic and northern waters.

Characteristics: Scorpionfish have small amounts of firm, lobsterlike meat with skin that is too tough to eat. The meat is off-white when cooked, moderately firm and lean, and has mild flavor. Note that the roe of cabezon is poisonous. Sculpins have mild-flavored but firm flesh. Yield is 35 percent.

How to Choose: Choose the largest rascasse for the most meat, preferably red or black. Smaller black rascasse are considered finer in flavor than the red.

Storage: Cook rascasse the day they are purchased.

Preparation:
Grill whole or bake, pan-fry, or use fillets in soups and stews.

Serving Suggestion: Use rascasse in bouillabaisse recipes.

Flavor Affinities: Almond, butter, fennel, garlic, lemon, olive oil, onion, orange, oregano, Pernod, saffron, shallot, thyme, tomato, white wine.