Rockcods are suitable for a wide range of cooking styles, they can be steamed, poached, deep-fried, pan-fried, stir-fried, baked, grilled, barbecued, or eaten raw (sashimi). The species are popular due to their low oiliness and juicy, thick flakes. Because they are a larger fish they are often sold as fillets, but can be found whole which makes for a stunning centre piece for a group occasion. They are especially good fried, barbecued or steamed as fillets or steaks. Grilled Rankin Cod steaks are excellent served with pepperonata or tapenade. Try baked in a rich vegetable provençale, or salted, for a unique taste. A traditional Greek preparation is to flake poached finfish such as rockcod, mix in an egg batter, deep fry the fritters, and serve with skordalia and braised beets. Rankin 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 is used in soups and stocks. Live rockcods are popular in some Asian restaurants. They are also superb raw, particularly in a Tahitian salad. The bones from cods make excellent stock. Score whole fish at the thickest part of the flesh and cut thick fillets into serving-size portions to allow even heat penetration. The heads of large fish are good eating – especially the cheek meat – and popular for dishes such as fish head curry.