Captain D’s mainly uses mild, white fish such as Alaskan pollock/“white fish,” plus flounder, catfish, tilapia, and salmon across its menu, depending on the specific item. Most of the classic fried pieces (like the batter‑dipped fillets) are wild‑caught white fish, often Alaskan pollock, while grilled options may feature white fish, tilapia, or salmon.

Quick Scoop

  • The core “white fish” at Captain D’s is typically wild‑caught Alaskan pollock used in many fried fillets and tenders.
  • The chain also offers breaded flounder and farm‑raised catfish for certain Southern‑style or seasonal meals.
  • For grilled and lighter choices, Captain D’s uses white fish, tilapia, and wild‑caught salmon fillets.

Main Fish Used

  • White fish / Alaskan pollock
    • Used in: Batter Dipped Fish, fish tenders, many combo meals.
* Profile: Mild, slightly sweet, meaty texture that holds up well when fried.
  • Flounder
    • Used in: Breaded flounder fillets and some crispy fried items.
* Profile: Thin, very flaky, with a salty, crispy finish when breaded.
  • Catfish
    • Used in: Catfish platters and “catfish craze” promotions.
* Profile: Farm‑raised, delicate texture, popular with classic Southern sides like hush puppies.
  • Tilapia & grilled white fish
    • Used in: Blackened or lemon‑pepper grilled plates.
* Profile: Mild, clean flavor suited to seasoning rather than heavy batter.
  • Salmon
    • Used in: Wild Alaskan salmon salads and grilled salmon meals.
* Profile: Mild, slightly rich flavor, seared and often served over rice.

Simple HTML Table of Fish Types

html

<table>
  <thead>
    <tr>
      <th>Fish type</th>
      <th>How Captain D’s uses it</th>
      <th>Typical flavor/texture</th>
    </tr>
  </thead>
  <tbody>
    <tr>
      <td>White fish / Alaskan pollock</td>
      <td>Batter-dipped fillets, tenders, many core fried meals[web:1][web:9]</td>
      <td>Mild, slightly sweet, meaty and firm when fried[web:1]</td>
    </tr>
    <tr>
      <td>Flounder</td>
      <td>Breaded flounder fillets and crispy plates[web:1][web:3]</td>
      <td>Very flaky, crisp exterior, stronger salty edge[web:1]</td>
    </tr>
    <tr>
      <td>Catfish</td>
      <td>Catfish platters and special “catfish craze” offers[web:3][web:10]</td>
      <td>Delicate, tender, classic Southern-style profile[web:3][web:10]</td>
    </tr>
    <tr>
      <td>Tilapia</td>
      <td>Blackened or seasoned grilled tilapia meals[web:1][web:6]</td>
      <td>Mild, clean taste that takes seasoning well[web:1]</td>
    </tr>
    <tr>
      <td>Salmon</td>
      <td>Wild Alaskan salmon salads and grilled plates[web:3][web:6][web:7]</td>
      <td>Mild, slightly rich, flaky pink fish[web:3][web:7]</td>
    </tr>
  </tbody>
</table>

Small Caveat

  • Menus and sourcing can vary by location and over time, and the company does not always list the exact species name on every printed menu.
  • For exact, current details (especially if you have allergies or sustainability preferences), checking the latest nutrition/allergen chart or asking the specific restaurant is recommended.

Information gathered from public forums or data available on the internet and portrayed here.