Different Types of White Fish and How to Cook Them

White fish is found everywhere in the world, and some of the most popular species that appear on menus include Atlantic cod, haddock, hake, halibut, flounder, and sole. But there are many more. White fish is always delicious, and can be found among chefs’ favourite ingredients to work with when fresh.

What is white fish?

White fish differs from oily fish, like salmon, mackerel or herring, in that the flesh is usually white in colour, dryer in texture, and quite subtle in flavour.

It’s the subtlety of flavour that makes white fish a great ingredient to cook with, as it matches very well with herbs like rosemary and dill, or with capers, gherkins and fermented ingredients. It is also a natural bedfellow of lemon and citrus flavours. Cream, white wine and even brandy are also additions that can really enhance white fish’s flavour.

All you need to know about cooking fish and temperatures

Halibut

A very popular white fish that can be found across the world, halibut is actually the oiliest of the white fish meats and full of Omega-3 fatty acids. It is often cooked with lemon, tarragon, coriander, fennel, and rosemary, and often pan-fried or grilled.

Cod

Cod - famous in Portuguese cuisine as bacalhau, in Italy as baccalà and in the UK as battered cod (fish and chips) - is one of the most famous and best-loved white fishes. The flesh is meaty and dry. Once overfished to point of endangerment, fish stocks are now strictly managed, making it a sustainable choice for fish lovers.

Try this recipe for cod à la Grenobloise by Claude Bosi

Flounder

Flounder is found all over the world and is often breaded and pan-fried. The flavour is delicate, meaty and flaky. Flounder is popular in Japan and it is often used for sashimi. In western cuisine, it is typically cooked with lemon, garlic and salt, or crusted in parmesan and panko crumbs with tarragon and cayenne.

Sole

There many different types of sole, but Dover sole and lemon sole are the most popular. Sole resides in the North Sea and the Mediterranean, making it an ever-present on European menus. Sole is a distinctive-looking flat fish with grey skin, often spotted. It is frequently served whole, as it is rather beautiful when the filleting is done on the plate or tableside.

Try the recipe - Keep Your Sole Up by Chef Nicolas Fagundes Galindo

Haddock

A very popular ingredient for fish and chips because of its clean white soft flesh, haddock is also often smoked, which gives it a distinctive flavour. Smoked haddock is very popular in Britain, particularly Scotland, and is the main ingredient in the Anglo-Indian dish of kedgeree. It is also used in seafood chowder.

Sea bass

Bass is found in American and European waters and is considered a very good fish to cook with. It has a meat with a firm consistency and it is often baked whole. The meat is quite resilient and suitable for grilling, frying, searing or baking.

Try the recipe for sea bass, celeriac purée, wild sorrel and smoked sauce with shellfish