White fish

White fish refers to a variety of lean, white-fleshed fish species, such as cod, haddock, pollock, and hake. These fish are typically found in marine environments worldwide. They are usually filleted and processed for consumption, often being cooked through methods like baking, frying, or steaming.

White fish is a source of protein and is used in a wide range of savoury dishes. It is commonly found in prepared meals, fish cakes, fish fingers, and surimi products. Its mild flavour and flaky texture make it versatile for incorporation into various food formats.

White fish is a natural food ingredient and not a food additive. It is a source of protein, vitamins (such as B12), and minerals (like selenium). The NHS recommends eating at least two portions of fish per week, one of which should be oily, as part of a balanced diet. Concerns regarding mercury levels in some fish species have been raised, but for most people, the benefits of fish consumption outweigh the risks when consumed in moderation.