Whiting fish (Merlangius merlangus) is a relative of the Cod fish. It is very common around most of the British coastline from September onwards.
The Whiting fish is a small member of the cod family, and should be bought fresh. It is very delicate and may fall apart when cooked, but it's excellent to use for fish cakes or fish mousse.
In the U.S. it is commonly described as the English whiting. The name whiting on its own, is often used for various species of hake. In Canada it is known as Alaskan pollock.
Less than 30 inches in length, whiting are silvery with a distinctive black blotch at the base of each pectoral fin. They have three dorsal fins and two anal fins. The fish weighs between 1 and 5 pounds and is most often sold (fresh or frozen) whole or filleted.
Selecting and Buying
Fresh or frozen, peeled, shrimp cut into pieces as large as the joint of your pinky finger is ideal bait as the whiting most often mistake the bait for sand fleas and gobble it up.
When you feel a tap tap through the line, count to two, then set your hook and begin reeling the fish in.
Preparation and Use
Excellent broiled, sauteed, grilled or fried; use in fish mousse or fish cakes.
Conserving and Storing
Cook within a day or two of purchase (or caught) or freeze.