Tips for taking the challenge out of white fish 

White fish is a fisheries term used for most fish with white flesh like cod and halibut. Usually more common than fish like salmon, because it freezes better and can thus hold longer. Fish and chips is an obnoxiously popular way to cook white fish here in the United States. I like fish and chips, but do nt limit yourself to that. 
A nice benefit of most white fish like halibut and flounder is the lack of trouble any bones will give you. Flat white fish have no bones that go into the fillet, so you just cut off your fillet, skin it and you’re good to go. Most of the time in super markets it’s already fillet and portioned ready for you to cook.

I said earlier about how it freezes better, however fish doesn’t freeze well. This is why most of the time, especially with fish and chips, the fish itself offers almost no flavor. White fish is delicate in flavor to begin with, so when you freeze it a lot of the flavor it does have is lost. It freezes better in the sense that it doesn’t fall apart on you as much as say salmon or trout would. When buying White fish look for non previously frozen. It should also be bright white and not grey. 
When I cook white fish I cook it with a gentler method that imparts more flavor and aromatics to help it along. I like to poach mine in olive oil with herbs, sear it in a pan, or bake it with lemons and herbs packed on top. White fish is a little more dense so it will take a bit to cook so lower on the tempature is better to cook it through evenly. 
Everyone’s impressed by the massive several hundred pound halibut that are pulled from the ocean floor. In reality those don’t taste good. Halibut over around 80 pounds start to loose flavor and a proper texture. Around 50 pounds is the perfect size halibut for eating. 

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