Most restaurants use versatile, mild, and affordable fish like Cod, Salmon, Tilapia, Haddock, and Pollock, often relying on "firm white fish" for many dishes because they hold up well in various preparations. Specific choices vary by region and cuisine, but salmon (farmed/wild), cod (for fish and chips), tilapia/basa (cheap options), and local favorites like barramundi (Australia) or snapper are consistently popular choices in many places, including the US and Australia.
The most eaten fish in Australia depends on how you define it, but Flake (shark) is a top contender for frequency, especially in fish and chips, while Atlantic Salmon is extremely popular for dining and farmed in huge quantities in Tasmania, with Barramundi being an iconic and widely consumed native fish, available year-round.
We use wild-caught Alaska Pollock for our Filet-O-Fish® sandwich in the U.S., which is 100% sourced from sustainable fisheries. Why is sustainable fish so important to us? Because it helps protect our oceans—something that's important to you. Interested in learning more about the Filet-O-Fish®?
What is the most common fish found in a restaurant? It depends on what source you believe, but the best guess is that canned tuna is the most frequently ordered fish in restaurants (usually in sandwiches). That is closely followed, or even tied, by salmon (grilled, broiled, seared, etc.)
Your Guide to the Best Tasting Fish
The classic Gordon Ramsay Fish & Chips, a battered Pink Pacific grouper served with crispy fried potato fries, crushed peas and tartare sauce.
Burger King's Big Fish Sandwich is 100% Wild Alaskan Pollock, breaded with crispy panko breading and topped with sweet tartar sauce, tangy pickles, all on top of a toasted brioche-style bun... just right for tonight!
McDonald's list " Pollock " as the fish they use on their site.
Pollock is a member of the cod family. They can grow as long as 3 feet but typically reach lengths between 12 and 20 inches and weigh between 1 and 3 pounds. They have speckled coloring that helps them blend in with the seafloor to avoid predators.
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.
John Dori, both Asian, quite similar in taste. However, John Dori is a bit more flaky. Barramundi is a bit more firmer, both moist, both slightly sweet. Can't go wrong with either one.
In Australia, the most common fish for fish and chips is flake, which is typically gummy shark, known for its soft, boneless white flesh; other popular choices include ** Barramundi, Flathead, Whiting, Snapper, and Bream**, with cheaper options like Basa sometimes used, but local catches are often preferred for quality.
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.
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.
1. Bluefin Tuna. Bluefin tuna has long been the crown jewel of high-end sushi, prized for its rich, buttery belly meat known as toro.
Hoki and flathead are popular white fish for eating, but differ in flavor, texture, and sustainability: Hoki is affordable, mild, flaky, great for fish & chips (often imported), while Flathead offers a sweeter, more delicate taste, firm texture, and is prized (especially local varieties like Rock Flathead) but pricier and sometimes less sustainable depending on origin, with Rock Flathead often a top sustainable choice in Australia.
What fish has the most flavor? Well, if you're looking for a fish with a lot of flavor, you might want to consider salmon. It's known for its rich taste and versatility in cooking.
The most eaten fish in Australia depends on how you define it, but Flake (shark) is a top contender for frequency, especially in fish and chips, while Atlantic Salmon is extremely popular for dining and farmed in huge quantities in Tasmania, with Barramundi being an iconic and widely consumed native fish, available year-round.
Made with 100% wild-caught Alaska Pollock, the Filet-O-Fish sandwich from McDonald's is packed with protein and always sustainably sourced.
The Best Fast Food Fish Sandwiches, Ranked
Nutritionist Mhairi Brown said: "It's difficult to say which one is healthier, because ultimately we know a burger is not a healthy choice." Instead of beef, the Impossible Whopper patty is made from ingredients including soy protein, potato protein, coconut oil, sunflower oil, soy leghemoglobin (containing heme), and ...
10 Best White Fish to Eat According to Chefs
Gordon Ramsay has apologized for different incidents, notably his 2009 public insults toward Australian TV host Tracy Grimshaw (calling her a pig in doctored photos), for which he apologized as an "off-the-cuff" joke gone wrong, and more recently, a tongue-in-cheek apology in 2025 to fans and people he called "donkeys" as part of a mobile game ad for finding inner calm. He's also apologized to his wife, Tana Ramsay, for past alleged infidelities.
A true Red Robin classic! Hand-battered, golden-fried cod fillets served with Dill & Pickl'd Tartar Sauce, coleslaw and Steak Fries®.