White Fish

White fish refers to a variety of lean, white-fleshed fish species, such as cod, haddock, pollock, and tilapia. These fish are typically found in marine or freshwater environments and are harvested for consumption. The flesh is often processed into flakes, chunks, or paste for use in various food products.

Manufacturers use white fish as a protein source and a base for seafood-flavored products. Its mild flavor and flaky texture make it suitable for imitation crabmeat, fish cakes, seafood salads, and canned fish products. It can also be used as a binder or filler in processed foods.

White fish is a source of protein and omega-3 fatty acids, which are beneficial for heart health. The FDA considers fish to be a major food allergen. Regulatory bodies like JECFA and EFSA have evaluated various fish species and their components. Generally, white fish is considered safe and nutritious when consumed as part of a balanced diet.