Fish & seafood · White fish

White fish fillet

Mild, lean, flaky fillets such as haddock, pollock and hake; for frying, baking, curries and fish pie.

Also called: haddock, pollock, hake, white fish

A kind of fish

What it is

White fish fillets come from lean, white-fleshed sea fish such as haddock, pollock, hake, whiting and cod. They are mild, slightly sweet and flake into large or small pieces, and can usually be used interchangeably. Thickness matters more than species for cooking time.

How it’s used

Fish and chips and fish fingers
Fish pie and chowder
Curries and stews
Baked or pan-fried with butter and lemon
Fish tacos

Characteristics

Taste: Mild, clean and slightly sweet.
Texture: Moist, tender and flaky.
When cooked: Delicate: it breaks easily when stirred, so add to curries in large pieces near the end. Dry well before frying for a crisp crust.
Sold as: fresh, frozen
Cooking uses: Commonly cooked, Suitable for frying, Suitable for boiling
Common in: British, Irish, Portuguese, Spanish, Indian, Scandinavian, American

Storage

Refrigerated. Keep in the coldest part of the fridge and cook within a day or two; freezes well.

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.