Rock Cod are popular for their low oiliness and juicy, thick flakes. They are especially good fried, barbecued or steamed as fillets or steaks. Grilled Rock Cod steaks are excellent served with a tapenade. Rock Cod can also provide good flavouring for stocks and soups and are excellent in curries and casseroles. Heads of large individuals are sought after for the cheek flesh, which are also used in soups and stocks. When choosing a wine to accompany this sweet flavouring fish pair it with either a Chardonnay or a Sauvignon Blanc.