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What is a Whitefish?

Allison Boelcke
By
Updated Jun 04, 2024
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A whitefish is a broad term that refers to a category of fish that generally live near the bottom of water sources, such a lakes, oceans, ponds, and aquariums. They are equipped to comfortably reside in close proximity to loose sand and debris. Due to being located near the bottom of water sources near sand, members of this fish category generally have a dry and flaky texture to their flesh when they are cooked and consumed, especially compared to fish who reside closer to the surface of the water and tend to have an oilier texture. Some common types of whitefish are cod, pollock, and halibut.

Since whitefish remain as close to the bottom of a water source as possible, they are commonly referred to as bottom feeders. Bottom feeders are typically exposed to sand, pebbles, and other loose debris. In order to comfortably adapt to this environment, bottom feeder fish use a process to filter out any debris they inhale. As these fish inhale the water and any debris, their internal breathing mechanism — known as a gill — filters out all non-water materials out of the body through a slit.

Whitefish generally live in a wide variety of water sources, such as rivers, lakes, and oceans. They also reside in various geographical locations throughout the world, including North America, Europe, and Asia. Their diets can vary depending on the specific type of fish, but can range from insect larvae to other small fish.

When whitefish is caught by fisherman and packaged and sold for food, its proximity to the bottom of the water source provides its distinctive texture once it is cooked. The fish has a drier texture, which adds firmness and allows the fish to maintain its shape while it cooks. Fish that live closer to the surface of water sources have an oil content that can make it too delicate to withstand high temperatures during cooking. The firm texture of whitefish makes it able to hold up during many cooking methods, especially deep frying in hot oil.

This variety of fish is most commonly used in the traditional British recipe of fried fish and chips, as well as commercial fish sticks, because it is firm enough to keep its shape and allow a batter or coating to stick to it. It can also be processed into a gel and formed into sticks to be sold as imitation crabmeat. The fish is also a common ingredient in traditional Jewish cuisine, especially served with bagels.

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Allison Boelcke
By Allison Boelcke
Allison Boelcke, a digital marketing manager and freelance writer, helps businesses create compelling content to connect with their target markets and drive results. With a degree in English, she combines her writing skills with marketing expertise to craft engaging content that gets noticed and leads to website traffic and conversions. Her ability to understand and connect with target audiences makes her a valuable asset to any content creation team.
Discussion Comments
By shell4life — On Jan 04, 2012

I started eating imitation crab meat a few years ago, and I found out from a friend that it is made of surimi, that gel made from processed whitefish. I had been wondering what was used to make it, and I was happy to find out that it still contained some type of seafood.

Imitation crabmeat is kind of rubbery. You can tear off pieces of it, yet it holds together well and doesn't fall apart. It tastes a lot like the real thing, but it stays fresh longer.

I like to put pieces of imitation crabmeat on top of cucumber slices and eat them with a cracker. It is also good in a salad of lettuce, cucumber, and Italian dressing.

By wavy58 — On Jan 04, 2012

I have always loved fish sticks, though the package is kind of mysterious about the ingredients. It only states that they are made from whitefish, and until now, I didn't know what one was.

I am impressed with how well fish sticks hold together. Even when you cut into them with a fork, they maintain their shape. I didn't know that this was just a whitefish characteristic.

Whenever I eat fish sticks, I like to eat breaded shrimp along with them. The extra fishy flavor of the whitefish goes well with the strong seafood taste of the shrimp, and since both are breaded, the textures go well together, too.

By cloudel — On Jan 03, 2012

@Oceana – I believe catfish is a whitefish. They feed along the bottom of ponds and lakes, and as you said, they hold up well in hot oil.

I never knew before reading this article that whitefish breathed in and filtered out sand. I have seen catfish in a clear lake before, and I know that a lot of sand gets stirred up from people swimming around them, so it is good that they have that ability.

It's kind of hard to eat whitefish when you think about them eating junk off the bottom of ponds. I try not to think about it, though, because whitefish can be delicious!

By Oceana — On Jan 02, 2012

Does anyone know if catfish is considered a whitefish? Here in the South, there are numerous restaurants that serve fried catfish, and I eat it all the time. However, when my family from up North came to visit, they were surprised to find that we eat what they consider “bottom feeders.”

The fish is almost always deep fried, and it has an extremely flaky texture. It always seems to take on the flavor of the water it was raised in, so most of it has a slight pond water taste. The seasonings and oil keep this from being overpowering or offensive, that is, if it is cooked correctly.

When I convinced my family to try catfish, they were pleasantly surprised. My sister-in-law said that she wanted to tell everyone in New York that catfish is wonderful!

Allison Boelcke
Allison Boelcke
Allison Boelcke, a digital marketing manager and freelance writer, helps businesses create compelling content to connect with their target markets and drive results. With a degree in English, she combines her writing skills with marketing expertise to craft engaging content that gets noticed and leads to website traffic and conversions. Her ability to understand and connect with target audiences makes her a valuable asset to any content creation team.
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