Three kinds of white fish fillet arranged for a Hong Kong buying guide

Cod, Black Cod or Toothfish? A Hong Kong Buying Guide

Choose Well, Eat Well · Hong Kong

Cod, Black Cod or Toothfish?

Three names you may meet at the fish counter. The species line tells you what is actually in the pack.

In Hong Kong, “cod”, “black cod” and “white cod” can point to different fish. That matters when you want a particular bite or plan a dish. Start with the scientific or recognised common name on the label, then choose the cooking style to suit the fish.

The useful pack check: Look for the species name, origin and cut. Colour, flakes and price can suggest how a fillet may cook, but they cannot reliably identify the species.

Separate South Georgia Patagonian toothfish packaging example showing a species name beside fillets — A separate South Georgia packaging example: the printed “Patagonian toothfish” and *Dissostichus eleginoides* illustrate where to look for the species line. This is not the Falklands iBuddies product linked below.

1. Decode the three names

True cod

Atlantic or Pacific cod
Gadus morhua or Gadus macrocephalus. A milder fish; Atlantic cod is known for large flakes.

Black cod

Sablefish
Anoplopoma fimbria. Richer and softer than true cod; a popular choice for miso glazing.

White cod

Toothfish
The iBuddies Falklands fillet is Patagonian toothfish, Dissostichus eleginoides. Rich flesh with a firmer bite.

Black cod and white cod are established trade names in Hong Kong, but neither fish is true cod. Hong Kong's Centre for Food Safety industry guideline allows the established cod trade names for sablefish and toothfish when the scientific or recognised common name is shown too. It says oilfish must not be called cod. “White cod” by itself is therefore too vague to identify every seller's fish: check the species line.

Three distinct raw white fish fillets shown side by side without misleading species labels — Compare cut and flesh before cooking, but use the species name to confirm identity.

2. Match the fish to the dish

Choose true cod when you want a mild fillet whose flakes can take a light sauce. Choose sablefish when you want a softer, richer centre for a miso glaze. Choose toothfish when you want a substantial fillet that works with pan searing, steaming or a glaze. These are cooking guides, not tests for authenticating an unlabelled piece of fish.

Patagonian toothfish fillet pan seared with a golden surface on a simple plate — Pan searing gives a toothfish fillet a coloured surface while keeping the presentation simple.

3. Buy by species, cut and portion

Look for a clear species name first. Then check whether the pack contains steaks with bone or boneless fillets, and whether the listed weight is per piece or for the whole pack. For a neat plated main, a fillet may be simpler; a steak has a different cut and presentation. Read the pack's storage and cooking directions, and check the current listing for availability.

The iBuddies Falklands Patagonian Toothfish Fillet is identified as toothfish, rather than true cod. Its product page lists a 1 kg pack of 4–6 pieces; confirm the current option when ordering.