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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fresh white fish should have a mild, sea-like scent, not a 'fishy' or ammonia smell. The flesh should be firm, moist, and spring back when pressed.
Common varieties include cod, halibut, snapper, grouper, mahi-mahi, and haddock.
Yes, you can bake or poach white fish from frozen, though it may take about 50% longer to cook. For pan-searing, it is best to thaw it first.
The safest way is to thaw it overnight in the refrigerator. For faster thawing, place the sealed fish in a bowl of cold water.
Most firm white fish like cod and haddock are low in mercury. However, larger species like grouper or certain types of snapper may have moderate levels.
Depending on the recipe, you can substitute one firm white fish for another (e.g., halibut for cod) or use tilapia or catfish for a similar texture.
Ensure the pan and oil are hot before adding the fish, and do not try to flip the fish until it has naturally released from the surface.
Yes, it is excellent for keto as it contains zero carbohydrates and is high in protein, though you may need to add healthy fats like butter or olive oil.
firm white fish is a versatile ingredient found in cuisines around the world. With 90 calories per 100g and 19 grams of protein, it's a nutritious addition to many dishes.
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