Ocean Whitefish


Ocean whitefish refers to a number of fish, including tilefish and Atlantic whitefish. Each are hardy fish that inhabit shallow ocean waters and are cool water species. Oceanfish is a high-fat, mild-flavored fish with a firm white flesh.


Other names: Ocean Tilefish, White Fish, Mountain Whitefish, Atlantic Whitefish
Translations: Ocean Sīga, オーシャンホワイトフィッシュ, Vandenyno Sykas, المحيط ايتفيش, Oceáne Whitefish, Ocean Siika, Oceanul Whitefish, 오션 Whitefish, Oceánu Whitefish, Ocean cá thịt trắng, האוקיינוס Whitefish, Samudera Whitefish, महासागर व्हाइटफिश, Океан Уайтфиш, Océano pescado blanco, Океан Уайтфіш, 海洋怀特菲什, Ocean Sik, Океан Вхитефисх, Oceà peix blanc, Whitefish океан

Physical Description

It a robust fish that is light blue-grey in appearance and has long fins, reddish gills and shiny scales. When buying at a grocery store, it has a translucent white flesh.

Colors: Light blue-grey

Tasting Notes

Flavors: Mild fish, similar to cod or haddock
Mouthfeel: Slightly firm fish that flakes well
Food complements: Lemon, Mustard, Orange sauce
Wine complements: Dry white wine
Beverage complements: Ginger ale, Light summer beer
Substitutes: Cod, Haddock, Trout

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: february, march, april
Choosing: The fish should not have a fishy taste. The skin should be transparent and give a little with touch. Eyes should be clear and glossy.
Buying: Fish markets will likely have the freshest options, but many grocery stores will also carry Whitefish.
Procuring: Whitefish can be fished in a large area, from Canada to Peru. The typically inhabit shallow waters.

Preparation and Use

Scale and de-bone fish, fillet by cutting the ribcage from the spines and pull the ribs. Use a needle nose pliers and pull them straight forward.

Cleaning: Was fish well in cool water after de-boning and pat dry with a paper towel or kitchen towel.

Conserving and Storing

To store whitefish, remove packaging, rinse fish under cold water, and pat dry with paper towels, then wrap in plastic and refrigerate up to 2 days, or freeze up to 2 months.


History: Very popular for centuries in Mexican and South American cuisine.



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