A white, round sea fish, whiting is a small member of the cod family and very similar in flavor but is more economical and sustainable to buy than cod. A shimmering silver fish, the Whiting looks like the Pollock. It has an extremely delicate texture and flake, and is very mild in flavor, very similar to Hake with white color.
There are a variety of cooking methods for whiting: baking, broiling, frying, or sautéing. Its flesh is light, firm, lean, sweet and delicate but can turn mushy if cooked too slowly. 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.
Wholey Seafood offers frozen boneless and skinless fillets in excellent condition. It is wild caught; using the bottom otter trawls method.
Whiting fish is a good source of vitamin B, magnesium and protein, according to the NOAA. Each 100-gram serving of whiting (the size of a standard filet) is 90 calories and contains roughly 18 grams of protein with about 1 gram of fat, making this a healthy lean protein choice. A whiting filet has only about 67 milligrams of cholesterol and 72 milligrams of sodium. Whiting is a high protein source of healthful Omega-3 fatty acids. It also contains Calcium, Magnesium, Phosphorus and Potassium, as well as Vitamins A and D.