Whiting is the name used to describe several species from a variety of unrelated groups of fish, including the Gadidae, Merlucciidae, and Sillaginidae families. The taste of the fish varies from one species to the next, but the flesh of whiting is always white. The Gadidae whiting is found in the North Atlantic and surrounding seas and the related southern blue whiting is caught in the Southwest Atlantic. Both these species have an easily digestible flesh. Hake (Merlucciidae family) is sometimes referred to as whiting. Whiting is undervalued by many, as it has a delicate taste(it becomes almost tasteless when the fish is past its best). It is often popular with fishmongers as it tends to be less expensive than some other members of the cod group. The skin of a whiting is particularly thin and care should be taken when skinning the fish, although leaving the skin on, particularly for grilling, protects the delicate flesh.

Whiting (Merlangius marlangus)

Whiting can grow up to 70cm (28in), although its usual size is around 25–30cm (10–12in). It has a light yellow-brown back, sometimes with hues of blue and green, and a grey to silvery-white belly. It has a light and delicate texture and is very low in fat.

Pout whiting (Trisopterus luscus)

Also known as bib, pout, or pouting, this fish is found as far south as the Mediterranean and up to the North Sea. It has a delicate texture, and spoils easily, so should be eaten very fresh

CUTS Whole (gutted); fillets (single and block/butterfly fillets).

EAT Cooked: Steam, pan-fry, grill, bake. Preserved: Smoked, dried, salted.

FLAVOUR PAIRINGS Olive oil, butter, milk, parsley, chervil.



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