A white, round sea fish, whiting is a small member of the cod family and very similar in flavour but is more economical and sustainable to buy than cod. Its flesh is light, firm, lean, sweet and delicate but can turn mushy if cooked too slowly. There are several varieties of whiting.
Recipes using whiting
Whiting is best bought fresh and eaten immediately. This fish is best in winter, but is on sale all year.
Whiting is best bought fresh and eaten immediately.
Whiting is a good fish to use in fishcakes and homemade fish fingers. Like pollack, its taste is sensational if eaten very fresh. The French use whiting (called merlan) to make mousseline (a sort of fish pâté) or treat it to a number of lovely wine-based or cider-based sauces. Or mix whiting with other white fish in pies and soups.