WHITE FISH

Cod - Semi-mild fish with a great consistency for use in stews or chowders. Usually sold in filet or loins (the meaty part of the filet). Holds up when fried and sometimes used in fish and chips. Generally wild caught in the U.S.A.


Flounder - Very similar to cod in taste but much thinner. Sold in filets that can be fried, baked or rolled and stuffed.  Usually wild-caught in the North Atlantic.


Sole- Like flounder, sole is a flatfish which is firm in texture and mild-tasting. Great for stuffing and rolling or can be baked or grilled. Wild-caught in the Atlantic.


Haddock - Haddock is in the cod family but less firm than cod and more flaky. Another good choice for chowders.  Can be baked or poached. Wild-caught in the deep waters of the Atlantic.


Barramundi - This light and great-eating fish is from northern Australia.  The flavor is sweet and buttery and is sold in filets. Generally wild-caught in both fresh and salt water. Great for broiling and baking.


Catfish - Catfish is a flavorful fish usually enjoyed fried but it can be baked or grilled for a healthier option. The meat is light and flaky and because it is so mild it can be used in almost any recipe. Usually farmed in the U.S.A.


Swai - Swai is very similar to catfish and when cooked is white and flaky.  It is very high in Omega-3 fatty acids for a healthy heart. Like catfish, it's great fried but can be baked or grilled.  Very mild. Native to southeast Asia.


Orange Roughy -  A native of New Zealand, orange roughy is becoming scarce from over-fishing. The meat is light and flaky and does well baked or sauteed. Wild-caught in the north and south Atlantic. Can be high in mercury.


Sea Bass - Sea bass is very lean and low in calories. It is meaty and suited for a variety of cooking methods. Sea bass has a medium sweet taste and is expensive to buy. Usually wild-caught in the Pacific.


Grouper - Grouper is found in the Atlantic and Gulf of Mexico and is prized for its taste and flaky texture. Grouper is great grilled or baked. The flavor is mild. Usually wild-caught but grouper farming is growing in popularity.


Halibut - Like sea bass, halibut is very expensive to buy.  The meat of the halibut has a firm texture and a clean light taste so very little seasoning is necessary. It is best broiled or grilled.  Halibut is usually wild-caught in the North Pacific.