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Jul 21, 2014 08:21 AM

East End ...local whitefish?

Several menus posted offer local whitefish.Any idea what's the fish? Thank you .

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  1. Well there is a fish called "whitefish" but it's a fresh-water fish (and essential for gefilte fish). Which restaurants were serving it?

    1. I've heard of blackfish, but not whitefish, not locally (except as an Xrated joke!) Could they be talking about fluke? There are so many people on the East End not from this area at this point, I'd question the menu before I bought something mysterious like that.

      6 Replies
      1. re: coll

        Could be just a general term for white meat fish that may change daily...fluke, striped bass, sea bass..whatever is freshest in the market that day.

        1. re: coll

 here's one to start.Yes in gifilte fish and its a freshwater fish ,that's whats puzzling.I'm thinking dogfish scroll down

          1. re: scunge

            Aha! Both menus list "white fish," not "whitefish," so it very well might be a generic term for whatever, well, white fish they have on that day. Why not get the server to ask the chef?

            1. re: emarcus

              Thinking about this, I don't think I would buy an unidentified fish at a restaurant on the East End...something fishy is going on!

              1. re: coll

                I agree . I will forgo these items for sure.

                1. re: scunge

                  If they have some nice fish they will be sure to identify it by actual name. Doesn't take much nowadays to change an item listng on the menu.

        2. it's probably pollock, haddock, hake or some other similar, but even less desirable "whitefish" similar to cod.

          unless it's whiting or ling...

          7 Replies
          1. re: Gastronomos

            When did cod become undesirable ;-)? I wouldn't hesitate to engage the staff in this question, and if their answer was too vague I'd vote with my shoes.

            1. re: coll

              sorry, I meant "whitefish" that is not cod and therefore less desirable. :-)

              1. re: Gastronomos

                Thanks, I have a thing for cod even though it's not really local.

                1. re: coll

                  I haven't been able to locate LARGE cod recently. Any suggestions?

                  1. re: Gastronomos

                    Probably out of season, I like it enough to buy frozen (one of the very few). I think they're more of a winter fish.

                    1. re: coll

                      yeah. recently as in the past few years even. those small cod fillets are the size of flounder fillets and don't do the trick for me. and i prefer to buy my fish whole, especially cod as they more often sell pollock, haddack, hake and the like as cod, which is a cheap way for them to pass off a cheap (and more plentiful) fish for the higher price of cod. ( I understand cod is overfished )

                      1. re: Gastronomos

                        Try after New Years, you may have better luck.

          2. Give Cor-J a call and get the answer.

            1. Whiting is also used in gefilte fish and down South it has always been a lesser expensive fish to fry other than, say, catfish, but they are generally small (and soft, hard to filet, so best fried whole) and tend to not stay fresh very long so that's an issue for a lot of people. But both "whitefish" and "white fish" are common fishery terms for haddock, cod, pollock, fluke, flounder, sea or black bass, etc., as long as it cooks up flaky and white (read: not salmon or any other oily fish). It's usually also regional, chefs use whatever local "white fish" is fresh and available daily - which in the South can be corvina substituted for grouper, etc. But here, when a menu lists whitefish/white fish as a daily special it almost always is a locally caught fish that came straight off the docks. At least that's what I have always understood white fish to be.

              2 Replies
              1. re: nofolady

                The names of fish are sometimes changed for marketing reasons. I once had a fish called Bassa which the man in the fish store called freshwater flounder. The second bite of it tasted like green pond scum. When I looked up Bassa on Google, it turned out to be Mekong Delta Catfish.

                1. re: Fred19

                  That fish store should be crossed off your list, he lied. Basa and Swai and Tra are all Vietnamese farmed catfish and there is a political war going on right now over their impact on the U.S farmed catfish industry. They are not the same species as U.S. catfish. Many people say it's safe to eat and surprisingly John McCain is a big supporter of the country that held him captive....a new law was just passed requiring all imported catfish to be inspected, which is seen as hindering the fish industries of Vietnam et al, in order to protect U.S. farmers. I personally won't eat anything that is farm raised from any part of Asia or India, where 90% of all the shrimp in America come from. But I think this post really is about what local restaurants offer as "white fish" that is caught locally, not imports.