All about whitefish

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White fish are fish with light, white, flaky flesh whose main concentration of oils is located in the liver. White fish are high in protein and low in oils. The flesh is therefore usually a white translucent colour, e.g. hake, kingklip, sole.

Unlike the oil-rich species that are best eaten as fresh as possible, white fish can be stored for a little longer. When choosing white fish, look for bright eyes, red gills and a fresh smell; the fish should look bright and appealing. A white fish fillet should be a uniform colour with no discolouration and a pleasant smell.