Whitefish

Whitefish is a general term for a group of freshwater and saltwater fish species, often found in cold, clear waters. These fish are typically lean and have white, flaky flesh. They are commonly caught by commercial fisheries and can be sold fresh or frozen.

Whitefish is used as a protein source in various food products, particularly in seafood dishes and processed fish items. It can be found in items like gefilte fish, fish cakes, and as an ingredient in some deli meats. Its mild flavor makes it versatile for different culinary preparations.

Whitefish is a source of protein and omega-3 fatty acids. The FDA has not established specific regulations for whitefish as a food additive, as it is considered a whole food ingredient. Regulatory bodies like JECFA and EFSA have evaluated fish and fish products for safety, generally considering them safe when properly handled and consumed. Concerns about mercury levels in fish are often discussed, with recommendations to consume a variety of fish to minimize exposure.