An investigation into consumer preferences for nine fresh white fish species and the sensory attributes which determine acceptability

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Summary

Nine fresh white fish species (cod, haddock, whiting, blue whiting, ling, saithe, lemon sole, plaice, dab) were investigated by sensory panels. Assessors could distinguish between species and although they would express relative preferences, they did not feel very strongly about them. Flavour was the most significant positive determinant of acceptability, texture was neutral and appearance was either neutral or negative. It is probable that most fresh white fish could be satisfactorily interchanged with one another without causing adverse consumer reaction.

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