Re: Are sardines a white fish? How about roe?

[Guest guest]

Oh! and is cod's liver considered " white " for this purpose since it comes

from a white fish? I want to try to get a hold of some... (any suggestions

for source?)

-Lana

On Wed, Feb 25, 2009 at 3:54 PM, Lana Gibbons <lana.m.gibbons@...>wrote:

> So I'm reading about babyfood and it says when you start fish to start with

> " white " fish like cod, flounder and haddock. Do sardines count as white

> fish?

> Does roe fall under the same guideline/does it matter if roe comes from a

> red fish (like salmon)?

>

> Anyone know the logic in sticking to white fish? I'd far rather feed

> sardines and salmon roe than bottom feeding flounder.

>

> -Lana

>

[Guest guest]

Lana,

> > So I'm reading about babyfood and it says when you start fish to

start with

> > " white " fish like cod, flounder and haddock. Do sardines count as

white

> > fish?

> > Does roe fall under the same guideline/does it matter if roe comes

from a

> > red fish (like salmon)?

> >

> > Anyone know the logic in sticking to white fish? I'd far rather feed

> > sardines and salmon roe than bottom feeding flounder.

> Oh! and is cod's liver considered " white " for this purpose since it

comes

> from a white fish? I want to try to get a hold of some... (any

suggestions

> for source?)

Sardines aren't considered white fish; they are oily fish. Wikipedia

gives the distinction as follows:

" Unlike oily fish, white fish contain oils only in their liver, rather

than in the gut, and can therefore be gutted as soon as they are

caught, on board the ship. White fish has dry and white flesh. "

Other defintions:

http://www.google.com/search?q=define:whitefish

In terms of logic, oily fish aren't good for long cooking (e.g. fish

stock) because their have more PUFAs, which will oxidize. I assume

that whitefish have less oil overall and so they are better for that

purpose. Otherwise, I would agree with you that oily fish are

healthier, but perhaps for baby food the idea is to start with

milder-tasting whitefish.

I posted recently about whitefish livers. I bought some and sauteed

them. They didn't seem super fatty but again, if the recommendation is

for whitefish I assume it is for dry white fish flesh.

Tom

[Guest guest]

Ooooo, here I was thinking they were talking about flesh color, and not fat

content. Hehehe. Makes sense, thanks!!!

-Lana

> Sardines aren't considered white fish; they are oily fish. Wikipedia

> gives the distinction as follows:

>

> " Unlike oily fish, white fish contain oils only in their liver, rather

> than in the gut, and can therefore be gutted as soon as they are

> caught, on board the ship. White fish has dry and white flesh. "

>

> Other defintions:

> http://www.google.com/search?q=define:whitefish

>

> In terms of logic, oily fish aren't good for long cooking (e.g. fish

> stock) because their have more PUFAs, which will oxidize. I assume

> that whitefish have less oil overall and so they are better for that

> purpose. Otherwise, I would agree with you that oily fish are

> healthier, but perhaps for baby food the idea is to start with

> milder-tasting whitefish.

>

> I posted recently about whitefish livers. I bought some and sauteed

> them. They didn't seem super fatty but again, if the recommendation is

> for whitefish I assume it is for dry white fish flesh.

>

> Tom