Yes, flake (typically gummy shark) is very popular and considered great for fish and chips in Australia because it's mild, moist, white, boneless, and flakes apart beautifully with a crunchy batter, though some concerns exist about mercury levels and mislabelling.
A special advantage is that flake has no bones, because sharks are cartilaginous. Those qualities, combined with ready supply and a low price, saw flake become by far the most common type of fish to be served in Australian fish and chip shops.
Feeding Behavior: Surface feeders tend to prefer flakes, which float and are easy to consume. In contrast, bottom dwellers and mid-water feeders may benefit more from pellets, especially sinking varieties. Water Quality: Pellets generally produce less waste compared to flakes, as they do not disintegrate as quickly.
What's The Best Fish for Making Fish and Chips? Thick, fresh fillets of white fish are best for making fish and chips. Cod, pollock, and tilapia are my go-to's, though haddock, mahi mahi, and perch are other good options. Fresh fillets are best, if you live in an area where you can easily find them.
If you choose to eat more than 2-3 serves of fish per week it is important to eat a variety of fish, and avoid those that could have elevated mercury levels, such as Shark (Flake) or Billfish (Swordfish, Marlin).
These include limiting consumption of shark (flake), marlin and swordfish to no more than once a fortnight for pregnant women, while the general population should only eat flake and other fish species once per week, according to the FSANZ.
These non-game fish are the ugly, sucker-mouthed, snaggle-toothed, mottled menagerie of undesirables which includes suckers, gar, bowfin, snakehead, carp, buffalo, freshwater drum, and many others.
Beer battered cod fillets:
4 175g thick cod fillets.
For the best fish and chips, Haddock and Cod are the top choices for their mild flavor and flaky texture, with Haddock often praised for its subtle sweetness and Cod for its classic, chunky flakes; other excellent options include Pollock, Hake, and local favorites like Flathead or Snapper, all offering a sturdy, mild white fish that fries up crispy.
Fish and chips isn't inherently healthy due to deep-frying, high fat, and salt, but it can be part of a balanced diet in moderation, offering protein and Omega-3s from fish, though typically high in calories and unhealthy fats, especially with batter and large portions. Making it healthier involves baking instead of frying, using wholemeal breadcrumbs, smaller portions, asking for less salt, adding mushy peas, or choosing grilled options to boost nutrients and reduce fat.
If you're just starting out, flakes are a solid all-purpose option. As your tank matures, consider moving to pellets for cleaner feeding and frozen foods for high-nutrition treats or breeding pairs. Pro Tip: Mixing food types ensures a balanced diet and keeps your fish interested.
Gummy shark is commonly sold as 'flake', which is a marketing term that also includes rig, a species of shark imported from NZ. However, a broad range of shark species, including some that are endangered, are also labelled as 'flake'.
A good quality pond flake will have all of the nutrients that these smaller fish require to thrive and grow, but in a size that they can easily consume. Finely crumbled pond flakes are a perfect diet for fry, though you may need to feed them in a position where the bigger fish cannot take all of the food.
Fish and Chips in Australia and New Zealand
In Australia and New Zealand, local fish such as barramundi flake (gummy shark), and snapper are commonly used. These varieties offer a slightly different taste and texture compared to the cod and haddock used in the UK.
Yes, "flake" (shark meat) is legal to sell and consume in Australia, but it's controversial because the generic term often hides the fact that endangered shark species are frequently sold as flake, as there's no mandatory legal requirement to label the specific species. While "flake" technically refers to sustainable gummy sharks and rig sharks, loopholes allow for the sale of threatened sharks like school sharks and hammerheads under the same name, leading to calls for better labeling and protection for vulnerable shark populations.
Generally, the fish in fish-n-chips is cod or haddock. In the UK, pub diners are used to plaice in their fish-n-chips, but plaice is generally not available in the US. Tilapia is becoming a popular fish for the dish given its light texture and subtle flavors.
The top 5 fish for fish and chips are Cod, Haddock, Pollock, Plaice, and Hake/Ling, prized for their mild flavor, flaky white flesh that holds up well in batter, with Cod and Haddock being the classic favorites, while others like Pollock and Hake offer great texture and value.
There's no single "best" fish, but top contenders for taste in Australia include Coral Trout, Barramundi, Snapper, King George Whiting, and Blue-Eye Trevalla, praised for their sweet, firm, white flesh, while Dhufish, Golden Snapper (Fingermark Bream), and Mangrove Jack are also highly rated for their delectable flavour and versatility, with many suggesting simpler preparations highlight their natural taste.
Haddock is the fish that most chefs prefer for fish and chips. The texture isn't as flaky or tender as cod but the meat has more flavor. Haddock has a slight sweetness that pairs well with the buttery flavor of the batter.
To make the Crispy Fish, combine flour, salt, paprika, thyme, garlic powder and cayenne pepper in a mixing bowl. Add the beer or soda water and whisk quickly – you should have a mixture the consistency of a pancake batter.
Ramsay makes his beer batter the night before so it can rest in the fridge overnight. In Ramsay's fish and chip recipe demo share on YouTube, he simply says that you'll get crispier fish if you let the batter sit overnight, but he doesn't really get into why. He's not wrong, however.
The unhealthiest fish to eat are typically large, predatory species high in mercury like shark, swordfish, king mackerel, and imported tilefish, plus bluefin tuna, which are dangerous for brain/nerve health, especially for pregnant women and children; also, farmed salmon and some imported tilapia/catfish raise concerns for contaminants and antibiotics, while orange roughy and Atlantic cod are often cited for high mercury and overfishing/sustainability issues.
For classic fish and chips, especially in the UK, cod and haddock are the most popular choices, prized for their thick, white, flaky flesh that holds up well to battering and frying. Other common options include pollock, plaice, hake, and sometimes local varieties like barramundi (Australia) or flake (shark meat in Australia), all providing a firm, mild white fish texture.