White Fish is a fishery term for a variety of species of fine demersal fish, including Atlantic cod (Gadus morhua), whiting (Merluccius bilinearis), haddock hake (Urophycis), pollock (Pollachius) and others. The name of some species of Atlantic freshwater fish is also called whitefish (Coregonidae). Whitefish live on or near the seafloor and can be compared to the oily or pelagic fish that live away from the seafloor in the water column.[citation required][dubious-discuss] Whitefish do not have much oil in their tissue and have white or light-colored flesh that is flakier. In their bodies, much of the oil contained is concentrated in the organs, e.g. cod liver oil.
Benthopelagic fish (round fish living close to the sea bed, such as cod and coley) and benthic fish may be split into whitefish (which live on the sea bed, such as flatfish like plaice).
Whitefish is mostly eaten straight but is often used for fish sticks, lutefisk, surimi (imitation crab meat), etc. It has been preserved as stockfish and clip fish for centuries by drying and traded as a world commodity. It is widely used as the fish in the traditional British fish and chip dish.
WHITEFISH: Dull Voice. Bland. This is a forgotten relative of rich tuna and oily salmon. It is true that the taste of white fish is mild, the flesh colorless and dry—Atlantic cod, haddock, hake, halibut, flounder, and sole to name a few. You are likely to find whitefish on the menu no matter where you go (whether or not the type of white fish is listed is another matter). Case in point: for the famous fish and chips, this is the basis.
There are two types of white fish. There are round ones, like cod and sea bass, which look like fish of your garden variety, and flat ones that look a lot more strange. Flatfish are what they sound like, like halibut, flounder, and sole: a flat-shaped fish with eyes on one side of its head, swimming sideways and hunting on the ocean floor, typically hiding in the sand. Even though flatfish are not exactly glamorous animals, both the restaurant and the home kitchen are longtime inhabitants. When traveling and walking the grocery store aisles, these are the five most common white fish you will see.
Halibut on restaurant menus is omnipresent. It’s the oiliest of white fish, meaning it’s infused with super-healthy omega-3 fatty acids in its skin, and it’s also packed with protein. In Alaskan waters, most Pacific halibut live, but may also be from around Southern California, off the coasts of Japan and Russia. The Atlantic halibut, which can be found in waters between Canada and Greenland, is critically endangered and rarely commercially caught, although it is often inadvertently caught by bycatch. Any halibut in the grocery store you see is of the Pacific variety.
As a symbol of wealth, Halibut also features in the folklore of the indigenous peoples of the Pacific Northwest. Halibut is still enjoyed throughout the continent today: it is the ideal canvas for fresh, crisp, herbaceous flavors such as lemon, tarragon, cilantro, fennel, and rosemary, and usually seared or grilled fillets are panned. Halibut is also Norwegian culture’s centerpiece. The “kingdom of the halibut” is often referred to as this famous seafaring culture known for its fishermen. Havøysund is the premier place to fish for halibut in Norway, where halibut often grows to as many as 170 pounds. Fishing competitions for halibut championships are often held in Havøysund, but Nordic halibut is a vulnerable species and Norway is a pioneer in growing viable farmed halibut varieties.
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