Species which is adversely affected by the horrific discard process in the North Sea. An estimated two-thirds of all whiting caught by trawlers in this part of the world are dumped back in the sea - dead! - Due to the lunacy of European Union fisheries policies!
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 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.
Whiting is a smallish fish just under 30cm in length; whiting have slender bodies with a silvery belly, white sides and sandy to blue-green coloured backs. They also have long snouts with an upper jaw longer than the lower and weigh between 500g and 2kg.
What does the fishmonger say?
It’s important to choose whiting that smell fresh, clean and oceanic. The flesh should be clean and translucent-looking, and the gills should have a vibrant colour. A good tip is to check that the eyes are well rounded and clear – not sunken, dry or cloudy. The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
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