Pouting or Bib | Good Fish Guide | The consumer guide to sustainable seafood

Common name - Pouting or Bib

Scientific name - Trisopterus luscus

Average rating

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Consumer Information

Bib or pouting is a short-lived species (maximum reported age is 4 years) common in British inshore waters. It is a member of the cod family, found near Atlantic shores from Northern Europe down to Spain. Popular with French cooks they flour pouting and fry or steam it with salted butter. Can also just poach then sauté it. Best to eat as fresh as possible, as it can lose some flavour. It is not a commercially-targetted fish, but is caught as bycatch, and increasingly available in supermarkets. When buying choose mature (over 21 cm) locally caught fish when possible. Avoid eating fresh (not previously frozen) fish caught during their breeding or spawning season (March to April).

Summary

Pouting (or Bib) is a short-lived species common in British inshore waters. It is not commercially fished and is usually only caught as a bycatch. It is therefore not assessed and no information available on its stock status. Buying this fish helps to avoid discards but thorough stock assessment must be undertaken and appropriate management built on this if it is to become a commercial fishery. When buying choose mature (over 21 cm) locally caught fish. Avoid eating fresh fish (not previously frozen) caught during their spawning season (March to April). Choose fish caught by lines, gillnet and otter trawl for the most sustainable option.

Alternatives

(Based on method of production, fish type, and consumer rating: only fish rated 3 and below are included.)

Alaska pollock, Walleye pollock
Cod, Pacific Cod
Coley, Saithe
Haddock
Hake, Cape
Hake, European
Hoki, Blue Grenadier
Pollack or Lythe

Visit Fishonline, the website for the seafood industry, for more detailed information about this species.