Ever encountered a recipe that calls for “white fish”? Fish can be very regional with a wide range of options, so how do you shop, store, prep and cook white fish? Let’s get down to the basic of white fish and master it once & for all.
What is White Fish?
White fish is a generic term that refers to the flesh of the fish. The characteristics are typically as follow : silvery, fleshy skin, larger scales, weaker teeth and smaller mouth.
Generally, it’s mildly flavored, quick to cook and isn’t very expensive. Several popular kind of white fish are: dori, monkfish, sea bream, sea bass, tilapia, cod, bass, grouper, and more which are great for frying, searing, baking or using in soups and chowders.
John Dory fish (4 pcs) Rp.79.000
John Dory Fish Import (4Pcs) Frozen
Qwehli – Monkfish fillet (1.5kg up) frozen Rp.2.350.000
Monkfish Fillet (1.5Kg Up) Frozen
How To Buy White Fish
Looking for seafood to buy? Check out our collection here
- Consult The Seller
It always helps to have a seller who is knowledgeable with food ingredients and recipe. At Luxofood, we source and sample ( most) of our products to ensure the quality and taste. This makes us at the dispense of the best tips when you need to purchase an item, including white fish for your recipe!
- Freshness First
The rule of a thumb with fish is freshness, including fresh or frozen fish. Study has shown that frozen fish offers just as many health benefits as fresh fish, so it’s a matter of getting your white fish from a trusted vendor like Luxofood.
- Work With Recipe
If your recipe calls for small portion of the fish, try to go with best quality of white fish available. When the recipe includes a bunch of other ingredients like a in a chowder, picking an inexpensive white fish can be an option since it’s not the main star of the dish. So check your recipe for clues.
- Be Flexible
Whitefish is generally interchangeable, so if you cannot have the same exact whitefish as your recipe requires, try getting a white fish alternative that most resembles your main ingredient. This can be a new opportunity to try our variety of fish too!
Storing White Fish
When stored properly in the refrigerator, fresh fish should be cooked within two days, up to three at most, from the time it was purchased. Shelf life does vary from species to species, with some lasting slightly longer. Two days is a good rule of thumb to follow.
If you purchase frozen fish, it’s generally good to last up to six months. We recommend storing frozen fish at below 0 degree Celsius for optimum environment.
How to Cook White Fish
White fish is very versatile to work with, from pan-fried, baked, grill and more. Here are a few ideas to cook white fish using these different methods :
Pan Seared White Fish
Heat pan over medium-high heat. Cover bottom of pan with oil (approximately 3-4 tablespoons depending on your pan) Once thepan is sizzlin’ hot add in the fish. Cook until both sides are golden brown (about 3 minutes per side).
Qwehli– Seabream fillet skin on(2.4kg up) frozen Rp.3.980.000
Seabream Fillet Skin On (2.4Kg Up) frozen
Frying White Fish
Generally, if the flesh is white, that’s a good indicator that it makes a good fish for the pan.
- Preheat the oil to 190°Celsius
- Dry the fish fillets (cut them in half, if needed, for deep frying) and season.
- Flour each fillet (or coat with cornstarch).
- Coat with batter of your choice and drop gently into the hot oil.
- Fry until fillets are nicely browned.
Baking White Fish
- Preheat oven to 175 degrees Celsius. Place whitefish skin side down on a baking sheet lined with parchment paper. Drizzle olive oil over the fish. Bake for 15-20 minutes or until fish is no longer opaque.
- Using a long spatula, separate skin from the fish. Serve immediately.
Ready to try out simple recipes with white fish? Check out our selection of white fish and other quality food ingredients perfect for the healthiest and tastiest results at Luxofood.