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Nov 12, 2012 09:24 PM

Firm white fish

I am just learning how to cook fish. I am still in my "white fish only" phase. I do like tilapia. I do not like catfish, even though I live in the heart of East Texas. If a recipe calls for firm white fish, what are my options? Is tilapia considered a firm fish?

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  1. Cod or halibut - depending on your budget.

    1. Tilapia is firmer than sole, not as "meaty" as cod or halibut. It is less expensive than either of those two, as is Basa, also called Swai. I use them in thai curries a lot. Be sure not to over cook because they will fall apart faster than firmer fish. But they can breaded and sauteed, broiled, baked .

      2 Replies
        1. re: fourunder

          Thanks for the info, I had no idea. I have now read up on it. I prefer it to American catfish. I find it milder, also it has slightly less fat than the American species. (fish fat may be good for you, but limiting fat is something I try to do)

      1. Swordfish is a very meaty, and mild, fish. You might give that at ry.

        1 Reply
        1. re: perk

          I'm not sure swordfish is "mild" in the way that cod or halibt or even tilapia would be.

        2. black cod, chilean sea bass, albacore, ono, escolar (read about this first), striped bass.

          not quite white but I think you could handle it - mahi mahi

          1. Coley, pollock, cod, haddock, hake, halibut are the usual ones for "firm and white" to me.

            I go for the first two for preference as they are not only cheaper but are generally regarded as sustainable catches.