Their range extends from the southeastern Barents Sea and Iceland to Scandinavia, the Baltic Sea, the North Sea, Portugal, the Black Sea, the Aegean Sea, the Adriatic Sea and parts of the Mediterranean Sea. Whiting are native to the northeastern Atlantic Ocean. There is a distinctive black blotch near the base of each pectoral fin. The colour may be yellowish-brown, greenish or dark blue, the flanks yellowish grey or white and the belly silvery. This fish can reach a maximum length of about 70 centimetres ( 27 + 1⁄ 2 inches). The body is long and the head small and a chin barbel, if present, is very small. Merlangius merlangus has three dorsal fins with a total of 30 to 40 soft rays and two anal fins with 30 to 35 soft rays. In Anglophonic countries outside the Whiting's natural range, the name "whiting" has been applied to various other species of fish. Cooking time may vary depending on model of microwave.Merlangius merlangus, commonly known as whiting or merling, is an important food fish in the eastern North Atlantic Ocean and the northern Mediterranean, western Baltic, and Black Sea. MICROWAVE: Microwave frozen fillets for 4 minutes on high power for each fillet. Best results occur when using fillets no more than 5/8 inch think. Fry until brown, about 1-3 minutes per side. Place broiler pan containing fish 4 to 5 inches from heat and broil 6 to 12 minutes per inch of thickness of fillet.įRY: Heat oil to 350F. Season fish with salt, pepper or lemon to taste. Bake 6 to 10 minutes per inch of thickness of fillet, until it is opaque throughout.īROIL: Preheat broiler pan. Season with salt, pepper, margarine or butter to taste.
WHITING FISH SKIN
Place fillet, skin side down, in lightly oiled shallow baking dish. Top with oregano and mozzarella cheese and place under broiler until cheese is fully melted.īAKE: Preheat oven to 425 F. Cover with tomatoes and bake in a preheated 375F oven for approximately 15-20 minutes or until fish flakes easily when tested with a fork. Place fillet pieces in a lightly greased baking dish. It also contains Calcium, Magnesium, Phosphorus and Potassium, as well as Vitamins A and D. Whiting is a high protein source of healthful Omega-3 fatty acids. A whiting filet has only about 67 milligrams of cholesterol and 72 milligrams of sodium.
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. Whiting fish is a good source of vitamin B, magnesium and protein, according to the NOAA. It is wild caught using the bottom otter trawls method. Wholey Seafood offers frozen boneless and skinless fillets in excellent condition. Or mix whiting with other white fish in pies and soups. 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. Like Pollack, its taste is sensational if eaten very fresh. Whiting is a good fish to use in fishcakes and homemade fish fingers. Its flesh is light, firm, lean, sweet and delicate but can turn mushy if cooked too slowly. There are a variety of cooking methods for whiting: baking, broiling, frying, or sautéing.
It has an extremely delicate texture and flake, and is very mild in flavor, very similar to Hake with white color. A shimmering silver fish, the Whiting looks like the Pollock.
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.
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