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White fish (Atlantic cod) 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.
Caspian kutum, also called "White Fish" or "Caspian White Fish" The chimaerae species: Australian ghost shark; Ogilby's ghostshark; Freshwater whitefish, members of the subfamily Coregoninae in the family Salmonidae, including: Atlantic whitefish, Coregonus huntsmani in the genus Coregonus; Common whitefish, Coregonus lavaretus in the genus ...
Common names of fish can refer to a single species; to an entire group of species, such as a genus or family; or to multiple unrelated species or groups.Ambiguous common names are accompanied by their possible meanings.
In their ecosystems, whitefish tend to be some of the largest fish and occupy niches as benthic predators. [11] The recent invasion of several invasive species, [12] including the sea lamprey and zebra mussels, [11] has begun to pose a threat to the whitefish population by disrupting historic ecological relationships and prey distribution. [13]
The fish's name comes from the Portuguese and Spanish bonito (there's no evidence of the origin of the name), identical to the adjective meaning 'pretty'. However, the noun referring to the fish seems to come from the low and medieval Latin form boniton, a word with a strange structure and an obscure origin, related to the word byza, a possible borrowing from the Greek βῦζα, 'owl'.
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. [3] [a] 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.
The fish swells during this soaking, and its protein content decreases by more than 50 percent, producing a jelly-like consistency. When this treatment is finished, the fish is saturated with lye and inedible, with a pH of 11–12. To make the fish edible, a final treatment of another four to six days of soaking in cold water changed daily is ...
The common ling (Molva molva), also known as the white ling or simply the ling, is a large member of the family Lotidae, a group of cod-like fishes. It resembles the related rocklings, but it is much larger and has a single barbel. This species is unrelated to the pink ling, Genypterus blacodes, from the Southern Hemisphere. The common ling is ...