Pouting Pouting (or bib) are small fish in the same family as cod with a distinctive chin barbel and a deep body, they are coppery colored and often have distinctive vertical banding. Pout is tasty and versatile and is best when very fresh.
Pouting is a traditional British dish and can be cooked in many ways. Grilling, poaching, or frying is all good cooking methods. Pout can be filleted and made into fish cakes. They are a great fish for the home smoker but they need a strong flavor to stand up to smoking such as lemon pepper or chili.
Pout is very versatile with flavors it will take on almost anything you throw at it. Generally, the lighter flavored fish is poached or baked, but pout can also be used in chowders and stews. Pout is a very popular fish for smoking. It can be smoked whole or filleted and the meat will take on any flavor you smoke it with making it a perfect “blank slate” fish to use as a base for your own unique flavors.
Pout is a very good, mild white flesh fish that will take on stronger flavors as well as subtler ones, allowing for a great diversity of cooking styles. Pout is deliciously served with a white wine sauce and is often made into fishcakes or fish balls. Like most white fish, pout will be excellent in a seafood salad.
Pouting is also great when smoked and can be used with all sorts of flavors and spice mixtures. Pout goes well with lemon pepper and chili pepper, but rosemary and thyme are also a good blend.
Pout is often mistaken for a cod-type fish and is almost as versatile. Its mild, sweet flavor works well with many seasonings, including lemon zest and white wine to make a simple sauce. Pout can be poached without overpowering the flavors of other ingredients added, such as fennel or leeks.
Pout is a good fish for filleting and stuffing with crab, salmon, or parsley before baking. It can also be poached in milk with onions to give the fish a sweet flavor.
Global pouting production
Pouting fish is a popular food fish that is farmed all over the world. In 2012, global production of pouting fish was estimated at 1.37 million metric tons. The majority of pouting fish farms are located in China, which produced 1.24 million metric tons in 2012. Other leading pouting fish producers include Vietnam, Indonesia, and India.
Pouting fish is a relatively easy fish to farm and does not require extensive care or feeding. As a result, pouting fish farming has become popular in many developing countries as a way to produce food for local consumption and for export. Pouting fish is typically sold fresh, but can also be frozen or processed into fishmeal.
Pouting fish is a nutritious food source that is high in protein and low in fat. It is a good source of omega-3 fatty acids, which are beneficial for human health. Pouting fish is also a popular choice for aquaculture, as it is tolerant of crowded conditions and can be easily bred in captivity.