Whitefish (fisheries term)

Whitefish or white fish is a fisheries term for several species of demersal fish with fins, particularly Atlantic cod (Gadus morhua), whiting (Merluccius bilinearis), haddock (Melanogrammus aeglefinus), hake (Urophycis), and pollock (Pollachius), among others.

[citation needed][dubious – discuss] Whitefish do not have much oil in their tissue, and have flakier white or light-coloured flesh.

Whitefish is sometimes eaten straight but is often used reconstituted for fishsticks, gefilte fish, lutefisk, surimi (imitation crab meat), etc.

Because of their lower oil and fat content, whitefish are particularly suitable for preservation by salting and drying.

[2] One fillet of whitefish, mixed species (198g) contains the following nutritional information according to the United States Department of Agriculture:[3]

White fish ( Atlantic cod )
White fish fillet ( halibut – on top) contrasted with an oily fish fillet ( salmon – at bottom)