White Fish

‘White’ is a fisheries term referring to several species of fish with fins. White fish are divided into round fish (cod, coley), which live near the sea bed, and flat fish such as plaice, which live on the sea bed. Unlike oily fish, white fish contain oil only in their livers and their flesh is firm, dry and white, often forming thick flakes when cooked. The subtle flavour of white fish is usually best suited to quick cooking methods, such as pan-frying, poaching or steaming. Some examples of firm white fish include cod, blue-eye, pike, haddock, whiting, sole, skate, dory, ling, monkfish, red and grey mullet, snapper, sea bass, sea bream and shark.