White Fish

White fish refers to lean, white-fleshed finfish with pale, translucent raw flesh. It cooks to delicate, clean-tasting flakes and readily takes on seasonings, making it adaptable to quick, gentle methods; cooks pan fry, bake, poach, or steam it for fish and chips, tacos, chowders, and simple fillets, and it is typically sold as skinless fillets or loins.\n\nThe market term covers species such as cod, haddock, pollock, hake, and tilapia, drawn from North Atlantic and Pacific fisheries and warm-water aquaculture. It features in British fish and chips, New England chowders, Scandinavian fish cakes, and Mediterranean baked dishes; many fillets are iced or frozen at sea to preserve quality.