Largest of all the flatfish, halibut has dense, meaty flesh that can be dry if not carefully cooked. Q: What species is whitefish? White fish: It sounds boring. It’s true that the flavor of white fish — Atlantic cod, haddock, hake, halibut, flounder, and sole to name a few — is mild, the flesh colorless and dry. Whitefish for market average around 4 pounds and are sold dressed and in fillets. Sea bream is an excellent source of niacin, a B vitamin involved in the release of energy from food, and of vitamin B12. The dark, warty skin of this large flatfish conceals dense, meaty flesh with a wonderful flavour. Fish is a member of the paraphyletic group of organisms. This fish needs various physiological adaptations to keep their bodies’ ion concentration balanced. You won’t find it in American waters; it resides mostly in the Mediterranean and the North Sea, making it a staple of European cuisine in particular. Even when very fresh it has an ammoniac smell, but this disappears during cooking. No matter where you travel, you’re likely to encounter white fish on the menu (whether or not the type of white fish is listed is another matter). The soft pinkish flesh, which is easily scraped off the cartilage after cooking, has a sweet flavour and its gelatinous quality makes it ideal for fish terrines and mousses. There are almost 200 different species of bream, of which the best to eat is the gilt-head or dorade—a beautiful fish with dense, juicy white flesh. Though sole and flounder are often grouped together, especially outside Europe, they are actually different fish. There are more measures underway to protect halibut. Top 10 White Fish Benefits. This smaller relative of the cod has softer, more delicate flesh. All whitefish are members of the family coregoninae and are a subfamily of salmonidae. The larger grey mullet is a dark silvery colour and has lean, well-flavoured flesh. This extraordinarily ugly fish has a huge head and a relatively small body. Flounder reside all over the northern Atlantic and Pacific oceans. If we are unable to resolve your complaint, or if you would like more information about IPSO or the Editors’ Code, contact IPSO on 0300 123 2220 or visit ipso.co.uk. Plaice provides many B vitamins–excellent B12 and good B1, B6 and niacin–and it is a useful source of potassium. It’s the oiliest of the white fish, meaning its flesh is infused with super healthy omega-3 fatty acids, and it’s protein packed, too. Examples of white, round fish include cod, haddock, sea bass, pollack, coley, hake and whiting whilst members of the white flat fish group are plaice, sole, John Dory, halibut, flounder and turbot. If you think that we have not met those standards, please contact 0203 289 0940. White fish contains fatty acids, but only in the liver, and in smaller quantities. The very soft white flesh can be bland, although it is easy to digest. Being a small fish, it is usually sold whole. Recipe suggestion: Sole goujons with tartare dip. Because of its mild taste, a flavorful panko breading goes well with it, like in this recipe. Definition of whitefish, with etymology, pronunciation (phonetic and audio), synonyms, antonyms, derived terms and more about the word whitefish. Help a Good Cause Every Time You Play Lottery Games Online. Turbot is an excellent source of niacin and also offers good amounts of phosphorus and useful quantities of potassium. It contains few bones and must not be overcooked or it will fall apart. 10 Delicious recipes for al fresco dining. Although these are two of the most familiar white fish names, there are tons of other different types available, including cod, halibut, haddock and flounder. Its flesh is firm and succulent. A simple pan sear accompanied by tarragon and cayenne is a slightly more adventurous way to dress up this humble fish. 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