Whiting

Introduction

The flesh of this fish is white, firm, tender, and of a delicate taste. There is a similarity between whiting and cod, but it is slightly more affordable and less flavourful than fish from the cod family. They make excellent purchases for specific recipes, especially those that call for pâtés or mousses.

What is Whiting fish?

It belongs to the Merlangius merlangus family and is a fish found in oceans. African Atlantic coasts, the Mediterranean Sea, and the Black Sea are renowned for this seafood. It inhabits sandy substrates near shorelines, feeding primarily on molluscs, crustaceans, insects, and plant matter.

The whiting fish grows to about 25 cm (10 inches) long and weighs up to 2 kg (4.5 pounds). It has a silvery body covered with dark spots and scars. It has a large mouth and a pair of barbels behind its lower lip. The dorsal fin has 11 to 13 soft rays, while the anal fin has 9 to 10 soft rays. There are four pairs of gill slits.

In some parts of its range, whiting spawns in winter. Females lay eggs in shallow water, usually under stones or seaweed, and the male guards the nest. After hatching, the young remain in the vicinity of the parent fish for several weeks.

Among Italians, whiting is called merluzzo or nasello; among French, it is called merlu; and in Spanish, it is called merluza. Whiting’s unusual migration patterns led to its nickname of frostfish.

There are many different kinds of whiting, with differing tastes and textures, making it ideal for all sorts of recipes. Young whiting is best cooked quickly over high heat, while older specimens are better suited to slow cooking methods such as braising or stewing.

Commercial value of Whiting

Whiting is a white, round sea fish that tastes like cod yet is more cost-effective and sustainable to buy.

There is usually only a tiny amount of fat in whiting fillets. By rubbing salt on fish an hour beforehand, a similar result is obtained as when the fish is soaked for an extended time. Cooking it too slowly can make the flesh soggy.

September through April are the best months for whiting. Although it is most delicious fresh, sun-dried, salted/seasoned, smoked, or deep frozen versions are also available.

While whiting fillets are becoming more popular, the most popular form of whiting is surimi. It is used for making crab imitations, used in California rolls.

The whiting fillets are firm, delicately flavoured fish making for an ideal fish cake additive. It is also delicious if consumed immediately, like pollack. Many delicious sauces and pates are made from whiting.

What does Whiting taste like?

The meat of whiting is light, firm, and lean and has a delicate sweetness. Whiting shares a similar taste with firmer cod from the Gadidae family. In addition to being a great source of protein and vitamin B, this fish also tastes excellent.

In contrast to other species, there is very little fat as part of the lean white meat. For those who have never tried this fish, the subtlety of the whiting flavour is unique.

Despite its predatory lifestyle, whitings primarily eat crabs, sea slugs, octopuses, shrimp, worms, and other small animals. The nutritional composition and taste of whiting are bound to be significantly influenced by such a diet.

Despite its soft yet firm, lean flesh, the whiting’s texture is flaky at the same time.

It is common for people to complain that cooked fish becomes soggy. However, the poor cooking technique is mainly to blame for that. Due to this, the temperature plays a significant role in the texture of the food when cooking.

It will enchant you with a soft, flaky feeling when cooked correctly and for just a few minutes.

The oil content of whiting is low (less than grouper), and it has a good water retention ability, particularly when filleted. That may be why the texture is so soft.

Health benefits of Whiting

Although whiting is less popular than salmon or tuna, it’s a healthy and delicious fish.

Dietary intake of whiting fish is essential for a healthy lifestyle. In addition to Selenium and Zinc, it also contains Vitamin B12.

Good protein source

Protein is one of the main benefits of eating Whiting, like other fish. The saturated fat content of fish is lower than that of meat.

The amount of saturated fat you consume can raise your bad cholesterol. As a result, you are more likely to suffer from strokes and heart attacks. You can lower your heart disease risk by substituting healthier fats, such as fish.

Omega-3 fatty acids

The omega-3 fatty acids found in many types of fish, such as whiting, are beneficial to the body. Omega-3 fatty acids are essential fatty acids that have a variety of health benefits. As a result, it reduces your risk of hypertension, prevents heart failure, and prevents strokes. As a result, your body’s triglycerides decrease as well.

It may promote brain health.

It has been found that people who consume more fish with age have a less rapid decline in mental abilities. Fish eaters have the slowest deterioration in mental health.

Nutritional profile of Whiting

Make the right choice

Throughout Germany and Scandinavia, whiting fish is a popular fish. Also, it is growing in popularity in the UK. There are many supermarkets and fish markets where you can purchase fresh or frozen whiting.

The majority of seafood is Halal-approved, and Whiting is no exception. According to Jewish dietary laws, Whiting fish are also considered Kosher fish because they have both fins and scales.

Storage

A fresh whiting fillet should be eaten as soon as possible or refrigerated and consumed as quickly as possible.

If you use the fish within two days, store it in the refrigerator. Place it in your freezer if it is not wrapped in plastic or aluminium foil. Refrigerate it overnight to thaw.

Eating fish that smells sour, rancid, or fishy is not advisable, whether raw or cooked.

How to cook whiting

Common methods

Whiting is an ever-more popular fish, and it can be baked, steamed, grilled, poached, fried, or barbecued. Their versatility, ease of preparation, and delicious taste make them an excellent choice for dinner. To make soups and pies, you can flake whiting and blend it with other white fish.

The following methods can be used to cook whiting, as they can be used for other white fish:

• Grill it, seasoned with garlic powder, then wrapped in foil.
• Some olive oil can be used for pan frying or sautéing.
• The fillet should be dredged in flour that has been spiced on both sides. In some vegetable oil and butter, sear it.
• It can be steamed with vegetables.

The fish shouldn’t be overcooked. Overcooking fish or cooking it at high temperatures will dry it out, and the taste will disappear. Depending on the thickness of the fish, bake or broil it for approximately 10 minutes per inch of thickness.

A temperature of 145°F is the optimal temperature for the majority of fish.

Perfect side dishes

These delicious sides perfectly complement whiting fish dinners. These fish side dishes will impress whether you’re grilling or frying Whiting fish.

Pan-roasted vegetables

It would be best to serve a colourful root veggie mix as your centrepiece. Butternut squash that has been peeled and pre-cut saves time, but the pieces tend to be uneven in shape and small in size.

Potatoes

You can go right whether you roast, fry, or mash potatoes. With whiting, they taste great no matter how you make them. Several potato side dishes go well with this fish, including Roasted potatoes with rosemary and Mashed potatoes with a drizzle of Lemon.

Broccoli steaks with tofu fries

Sriracha aioli and tofu sticks are paired with grilled broccoli steaks to make a meatless take on steak fries.

Veggie salad

Salads are a healthy side dish that’s easy to prepare and full of fibre. Veggies like kale and romaine, which are bitter, contrast nicely with the sweetness of fish. Corn and bean salads pair well with a fish dish that is seasoned.

Wine match

The combination of whiting and riesling is timeless. Riesling’s bright, citrusy notes blend well with the sweetness of the fish.

With the creamy sauce, a burgeoning riesling would be overpowered. However, the richness and toastiness of the mature wine lend themselves well to the tartar sauce while maintaining the citrus notes that make riesling ideal for whiting.

A Californian Chardonnay or a Chilean Sauvignon Blanc are excellent pairings with Whiting. Any Whiting meal will also taste good with Argentinian Malbec wine.

Popular Whiting recipes

Whiting is a white, round ocean-dwelling fish that tastes like cod but is more environmentally friendly and less expensive. While its flesh is tender, firm, and supple, it can lose its firmness after prolonged cooking. There are different varieties of whiting.

There are several ways to prepare whiting fish: grilling, frying, boiling, steaming or incorporating them into stews, soups, and pates. Cooking whiting can take many forms.

Whiting with melting herb crust

A simple seafood dish like this whiting recipe is a great choice. There’s no need to prepare the butter in advance, as it only needs about an hour to chill, following the addition of chives, tarragon, and garlic.

Pan-fried Whiting with crispy bacon and butter sauce

An excellent combination of flavours and textures can be found in this recipe.

Whiting burger in cider rolls

There is no better accompaniment to fish than sweet and sour rolls. Barbecue lovers will love this dish.

Substitutes for Whiting

Seabass, cod, coley, hake and Alaska pollock are all suitable substitutes for Whiting.

Sustainability of Whiting

There is a variation in the sustainability of whiting. Choose eco-labels certified by the Marine Stewardship Council (MSC). You should avoid eating whiting caught in the Irish Sea and the southwest of the United Kingdom.

It has been acknowledged for a long time that Cornish Whiting is a sustainable species. Fisheries that are responsibly managed benefit the waters near our shores. Landings include Looe, Plymouth, and Newlyn, where it is caught using demersal trawls and handlines.