White Meat Fish Fillets from Fresh Fish Market
When you’re planning to make a light fish dinner, stop by City Fish Market in Wethersfield, CT to pick up the freshest white meat fillets! Each of these lean fish has a delicate taste and light flake. They all have a short cook time and pair excellently with mild seasonings that accent their unique taste. If this is your first time working with white fish, don’t hesitate to ask our friendly staff questions. We are happy to answer your questions, whether you want to know how much fish to buy or the best way to prepare it. You can count on us to offer you the best serve and freshest white fish on the East Coast. We take seafood as seriously as you do! Whether we are preparing fillets for our fish counter or packing a wholesale shipment of fish for a popular eatery in Connecticut, Rhode Island or Massachusetts, we hold ourselves to a high standard of excellence.
*not all varieties of seafood are stocked at all times of the season, please call ahead.
Cod is a versatile fish that has few bones. Its white, flaky meat has a mild taste that pairs excellently with seasonings like dill, tarragon, ginger and basil. Lean and delicate, this fish retains its moisture best when it is cooked with moist heat.
Scrod is the name given to very white fish with a firm, flaky texture. This lean fish are popular here in New England where we like it smoked, sautéed, poached, broiled or fried.
Halibut are the largest flatfish with a delectable gentle, sweet taste. Their firm, dense snow white meat is usually sold as steaks and holds up well to many different cooking methods from grilling to baking. When you are choosing halibut at the seafood counter, it should not look yellowed or dull instead it should be shiny and white.
Yellowtail flounder are the most common flounder here on the east coast. At the seafood counter, raw flounder can range in color from almost pink or tan to white but when it cooks it will become pure white. This flaky flatfish tastes excellent cooked in sauces or wine that enhance its mildly sweet flavor without overpowering it. Cooking it in a sauce also helps to prevent this lean fish from drying out when it is cooked.
Don’t let the name mislead you! Lemon sole is named after the color of its skin, not its taste. This low-fat fish has a deliciously subtle flavor and delicate flake. Instead of overpowering it with strong seasonings, use mild herbs like fresh savory to accent its flavor when you poach, sauté, broil, bake or fry it.
A cousin to Lemonsole, greysole is the smallest in its family. This lean, slightly sweet fish has a fine flake and light flavor. It is absolutely divine if you stuff it with crabmeat! Since it is low in fat, it bakes best when it is steamed or prepared at low temperatures.
Ocean catfish gets a bad rap for being the janitor of the ocean. This affordable fish has an excellent taste with a sublty sweet flavor. Though it is most commonly deep fried, ocean catfish is delicious grilled, baked or pan-fried.
Swordfish are naturally oily fish that are commonly prepared as grilled steaks with marinades or herbs. A swordfish offers plenty of nutritional advantages and is considered a heart-healthy choice because of its omega-3 fats. This white meat fillet fish is thick and meaty and can be made in a variety of ways, including grilled, baked, or broiled.