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), pollock (Pollachius), and others. Whitefish (Coregonidae) is also the name of several species of Atlantic freshwater fish.
Whitefish live on or near the seafloor, and can be contrasted with the oily or pelagic fish which live in the water column away from the seafloor. Whitefish do not have much oil in their tissue, and have flakier white or light-coloured flesh. Most of the oil found in their bodies is concentrated in the organs, e.g. cod liver oil.
Whitefish is sometimes eaten straight but is often used reconstituted for fishsticks, gefilte fish, lutefisk, surimi (imitation crabmeat), etc. For centuries it was preserved by drying as stockfish and clipfish and traded as a world commodity. It is commonly used as the fish in the classic British dish of fish and chips.
- Calories: 265
- Fat(g): 11.60
- Carbohydrates(g): 0
- Fibers(g): 0
- Protein(g): 37.80
- Cholesterol(mg): 119
- Kurlansky, Mark (1997). Cod: A Biography of the Fish That Changed the World. New York: Walker. ISBN 0-8027-1326-2.
- "Welcome to the USDA Food Composition Database". NDB.NAL.USDA.gov. Retrieved 2018-04-13.