White fish fillet (cod, pollock, flounder)

White fish / cod / haddock / corvina

Flavor and role

White, mild flesh that flakes gently along the grain. Suits frying, steaming and raw dishes alike.

Typical dishes and uses

Fish and chips (cod, haddock), ceviche (sashimi-grade flounder, sea bream, sea bass), fish tacos, dongtae jjigae (pollock stew).

Substitutes

Cod = haddock, pollock, Alaska pollock or tilapia 1:1. For ceviche, always use sashimi-fresh fish.

Storage

Refrigerate 1-2 days, freeze 3-6 months. Thaw frozen fillets in the fridge and pat dry before use.

Main countries

United Kingdom · IS · Peru

Used in this book

Fish and ChipsCevicheBouillabaisseFish Amok (Amok Trey)Fiskesuppe (Norwegian Creamy Fish Soup)Mohinga (Burmese Fish Noodle Soup)Moqueca baianaThieboudienne (Senegalese Fish and Rice)Marseille Bouillabaisse with Rockfish Broth and Potato RouilleKorean Haemul-tang Bouillabaisse with Gochujang RouilleOne-Pan Bouillabaisse Orzo with Saffron AioliClassic Ceviche with Leche de TigreSilky Amok with Toasted Kroeung and Coconut CreamBaked Amok Fish Toasts with Lime MayoTriple-Cooked Fish and Chips with Homemade TartareAonori Tempura Fish and Chips with Ponzu MayoCrisp-Crusted Fish Burger with Minty Pea SmashBergen Fish Soup (Bergensk Fiskesuppe) with Homemade StockThai Red Curry Coconut FiskesuppeFiskesuppe Toast Melts with Cod, Salmon and PrawnsMohinga with Fish-Bone Broth, Toasted Rice and Crispy ShallotsMohinga Ramen with Soy-Marinated EggMohinga Fried Rice with Toasted Chickpea CrunchFish and prawn moqueca with pirãoThai red curry moqueca with lemongrassStjerneskud (Danish 'Shooting Star' Smørrebrød)Edomae-Style Tempura with Matcha SaltRestaurant-Style Thieboudienne with Fish Stock and NététouThieb Arancini with Rof Fish and Tamarind-Chilli Mayo

Updated 2026-10-10