White fish are saltwater fish with oil concentrated mainly in the liver. The two main groups are the cod family, which includes ocean perch, gurnard, ling and whiting as well as cod; and the flatfish family of flounder and sole. Other white fish are barramundi, flathead, garfish, John Dory, parrot fish, red emperor and red mullet, shark, sea bream (or morwong) and snapper.
The oil in oily fish is distributed throughout their flesh. This makes them more nutritious than white fish, but higher in kilojoules. Salt-water oily fish include anchovies, herrings, grey mullet, sardines, pilchards and tuna, while salmon and trout are oily freshwater fish.
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