Which white fish to choose: cod, haddock, halibut, turbot, monkfish and more

Choosing between cod, haddock, halibut and the rest is easier when you know how each one cooks. Here is a short guide to the fresh white fish in our shop.

The fish at a glance

Cod

Mild and clean, with large, tender flakes. A safe choice for oven baking, poaching and fish and chips-style dishes.

Haddock

Similar to cod but slightly sweeter, with a finer flake. Lovely pan-fried or baked with a herb crust.

Halibut

A lean, firm and meaty flatfish. It holds together well, so it suits grilling, pan-frying and thick portions for a special dinner.

Turbot

A prized flatfish with firm, delicate white flesh. Cooking it whole on the bone gives the best flavour, and it makes an impressive centrepiece.

Monkfish

Firm and meaty, often compared to shellfish in texture. It stays juicy when roasted, pan-fried or braised in a sauce.

Zander

A freshwater fish with mild, firm white flesh. Pan-fry it skin side down until crisp.

Wolffish

Lean with a firm, slightly sweet flesh that holds its shape in the pan, the oven or a stew.

Lemon sole and witch sole

Delicate, thin flatfish fillets that cook in minutes. Pan-fry briefly in butter and finish with lemon; see also witch sole.

Simple rules

• Lean, flaky fish (cod, haddock): bake or poach gently and do not overcook.
• Firm, meaty fish (halibut, monkfish, wolffish): pan-fry, roast or grill.
• Thin flatfish (soles): a few minutes in a hot pan with butter.

For step-by-step cooking see how to cook fresh fish fillets, and for storage how to store fresh fish. Availability changes with the weekly catch: see the fresh fish collection. Order by Monday 22:00 for Friday delivery or pickup in Zollikon and Morges.

Allergens: fish.