Whitefish (fisheries term)

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White fish (Atlantic cod) Gadus morhua-idlm2006.jpg
White fish (Atlantic cod)
White fish fillet (halibut - on top) contrasted with an oily fish fillet (salmon - at bottom) Halibut and salmon fillets.jpg
White fish fillet (halibut – on top) contrasted with an oily fish fillet (salmon – at bottom)

Whitefish or white fish is a fisheries term for several species of demersal fish with fins, particularly Atlantic cod (Gadus morhua), whiting (Merluccius bilinearis), haddock (Melanogrammus aeglefinus), hake (Urophycis), and pollock (Pollachius), among others. Whitefish (Coregonidae) is also the name of several species of Atlantic freshwater fish.

Contents

Whitefish live on or near the seafloor, and can be contrasted with the oily or pelagic fish, which live away from the seafloor.[ citation needed ][ dubious ] Whitefish do not have much oil in their tissue, and have flakier white or light-coloured flesh. Most of the oil found in their bodies is concentrated in the organs, e.g. cod liver oil.

Whitefish can be divided into benthopelagic fish (round fish that live near the sea bed, such as cod and coley) and benthic fish (which live on the sea bed, such as flatfish like plaice).

Whitefish is sometimes eaten straight but is often used reconstituted for fishsticks, gefilte fish, lutefisk, surimi (imitation crab meat), etc. Because of their lower oil and fat content, whitefish are particularly suitable for preservation by salting and drying. For centuries it was preserved by drying as stockfish and clipfish and traded as a world commodity. [1] It is commonly used as the fish in the classic British dish of fish and chips.

Growth

The growth amidst whitefish species can be altered due to intraspecific competition. Fish populations such as Vendace and Roach share zooplankton for food which is crucial for young populations of whitefish. As this competition occurs, growth rate can be affected within multiple age groups or at an older age. [2]

Nutritional information

One fillet of whitefish, mixed species (198g) contains the following nutritional information according to the United States Department of Agriculture: [3]

NameAmountUnit
Water144g
Energy265kcal
Energy1110kJ
Protein37.8g
Total lipid (fat)11.6g
Ash2.22g
Carbohydrate, by difference0g
Fiber, total dietary0g
Sugars, total including NLEA0g
Calcium, Ca51.5mg
Iron, Fe0.733mg
Magnesium, Mg65.3mg
Phosphorus, P535mg
Potassium, K628mg
Sodium, Na101mg
Zinc, Zn1.96mg
Copper, Cu0.143mg
Manganese, Mn0.133mg
Selenium, Se24.9μg
Vitamin C, total ascorbic acid0mg
Thiamin0.277mg
Riboflavin0.238mg
Niacin5.94mg
Pantothenic acid1.48mg
Vitamin B-60.594mg
Folate, total29.7μg
Folic acid0μg
Folate, food29.7μg
Folate, DFE29.7μg
Choline, total129mg
Vitamin B-121.98μg
Vitamin B-12, added0μg
Vitamin A, RAE71.3μg
Retinol71.3μg
Carotene, beta0μg
Carotene, alpha0μg
Cryptoxanthin, beta0μg
Vitamin A, IU238IU
Lycopene0μg
Lutein + zeaxanthin0μg
Vitamin E (alpha-tocopherol)0.396mg
Vitamin E, added0mg
Vitamin D (D2 + D3), International Units946IU
Vitamin D (D2 + D3)23.8μg
Vitamin D3 (cholecalciferol)23.8μg
Vitamin K (phylloquinone)0.198μg
Fatty acids, total saturated1.79g
SFA 4:00g
SFA 6:00g
SFA 8:00g
SFA 10:00g
SFA 12:00g
SFA 14:00.216g
SFA 16:01.19g
SFA 18:00.392g
Fatty acids, total monounsaturated3.96g
MUFA 16:11.03g
MUFA 18:12.67g
MUFA 20:10.206g
MUFA 22:10.05g
Fatty acids, total polyunsaturated4.26g
PUFA 18:20.539g
PUFA 18:30.362g
PUFA 18:40.099g
PUFA 20:40.442g
PUFA 20:5 n-3 (EPA)0.628g
PUFA 22:5 n-3 (DPA)0.323g
PUFA 22:6 n-3 (DHA)1.86g
Cholesterol119mg
Tryptophan0.424g
Threonine1.66g
Isoleucine1.74g
Leucine3.07g
Lysine3.46g
Methionine1.12g
Cystine0.406g
Phenylalanine1.48g
Tyrosine1.28g
Valine1.95g
Arginine2.26g
Histidine1.11g
Alanine2.28g
Aspartic acid3.88g
Glutamic acid5.64g
Glycine1.81g
Proline1.34g
Serine1.54g
Alcohol, ethyl0g
Caffeine0mg
Theobromine0mg

See also

Related Research Articles

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A fish company is a company which specializes in the processing of fish products. Fish that are processed by a fish company include cod, hake, haddock, tuna, herring, mackerel, salmon and pollock.

<span class="mw-page-title-main">Lake whitefish</span> Species of fish

The lake whitefish is a species of freshwater whitefish from North America. Lake whitefish are found throughout much of Canada and parts of the northern United States, including all of the Great Lakes. The lake whitefish is sometimes referred to as a "humpback" fish due to the small size of the head in relation to the length of the body. It is a valuable commercial fish, and also occasionally taken by sport fishermen. Smoked, refrigerated, vacuum-packed lake whitefish fillets are available in North American grocery stores. Other vernacular names used for this fish include Otsego bass, Sault whitefish, gizzard fish, common whitefish, eastern whitefish, Great Lakes whitefish, humpback whitefish, inland whitefish and whitefish.

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References

  1. Kurlansky, Mark (1997). Cod: A Biography of the Fish That Changed the World . New York: Walker. ISBN   0-8027-1326-2.
  2. Raitaniemi, J; Malinen, T; Nyberg, K; Rask, M (1999). "The growth of whitefish in relation to water quality and fish species composition". Journal of Fish Biology. 54 (4): 741–756. doi: 10.1111/j.1095-8649.1999.tb02030.x . ISSN   0022-1112.
  3. "Fish, whitefish, mixed species, raw". fdc.nal.usda.gov. 4 January 2019. Retrieved 31 January 2023.