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Fish & seafood · Fish

Fish

Finfish from sea and fresh water, from mild flaky white fish to rich oily fish and preserved forms.

Around the world: balık (tr) · machli (hi) · pescado (es) · poisson (fr) · sakana, 魚 (ja)

131 recipes with it

What it is

Fish fall into two broad cooking groups. White fish (cod, haddock, hake, sea bass, tilapia) store fat in the liver, so their flesh is lean, mild and flaky. Oily fish (salmon, mackerel, sardines, tuna, trout) carry fat through the flesh, giving richer flavour and darker colour. Fish are also sold salted, smoked, dried, fermented and canned.

How it’s used

  • Pan-fried, grilled, baked or steamed fillets
  • Curries, stews and soups
  • Battered and fried
  • Raw as sushi, sashimi and ceviche (sushi-grade only)
  • Preserved fish as seasoning

Characteristics

Taste
From mild and sweet to rich and pronounced.
When cooked
Cooks quickly; flesh turns from translucent to opaque and flakes when done. Overcooking makes it dry and firm.
Sold as
fresh, frozen, canned, smoked, dried, cured, fermented
Cooking uses
Commonly cooked, Suitable for frying, Suitable for grilling, Suitable for boiling

Kinds in our pantry

Storage

Refrigerated. Keep fresh fish in the coldest part of the fridge, ideally over ice, and cook within a day or two. Frozen fish can be cooked from frozen or thawed in the fridge.

Diet, allergens and safety

Contains Fish.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains fish, a common allergen.
  • Keep fish very cold (on ice or in the coldest part of the fridge) and cook within a day or two of buying; a strong ammonia or sour smell means it has spoiled. Cook to 63 °C (145 °F), when the flesh turns opaque and flakes.
  • Fish for raw dishes should be sold as suitable for raw consumption (usually previously frozen to kill parasites).

Related ingredients

Recipes with fish

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