I'm making gefilte fish at home, from scratch, for Passover this year. I'd like to use fish varieties that are relatively fresh, even off the boat, but at least readily available here in SF. We don't have access to the pike and pickerel in my mother's recipes, though, so I'm looking for alternatives. I tried a batch with rockfish and it didn't taste quite right. Any recommendations for a type or combination of fish I can use? Bonus points if it's sold at Sun Fat, at Pillar Point Harbor, off the boat in SF, or otherwise at a good seafood place in SF. Thanks in advance.