From the market to your plate
From the market to your plate

All about whiting > From the market to your plate


Look for red gills and bright skin on whole fish. If the fish has been beheaded, check the edges for pure white, fresh-looking flesh. Fillets and steaks should glisten and smell of the sea.


The lean white flesh, which tends to flake when cooked, is tender in texture and has a mild, sweet flavor.

Whiting is relatively inexpensive, and could be a good choice fish for making soup stock.

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