Last updated: 16 December, 2024 @ 14:40
Distributed all around the UK, from Shetland to Penzance, the whiting is the most common of all cod species found in many inshore waters.
A pretty-looking fish, the whiting is distinguishable from relatives such as cod, haddock and pollack by a dark spot at the base of its pectoral fin and a microscopic or missing barbel under its chin.
Whiting is a fish that’s often overlooked by many as its flesh is not as firm as, say, cod or haddock. However, the fish still makes for good eating.
With whiting beginning to spawn from January, this month is the ideal time to try the fish for yourself.
How to buy whiting
Whiting needs to be super fresh, as it can deteriorate fairly rapidly.
Always buy from your fishmonger or direct from a fishing vessel if possible, and not a supermarket.
Look for bright eyes and skin that isn’t flagging or torn.
For best results, cook on the day of purchase.
How to prepare whiting
As a round fish, whiting is easy to fillet – as Duncan Lucas from Passionate About Fish demonstrates in this helpful clip.
The good news is that if you don’t have the courage or skills for a bit of filleting whiting can also be cooked whole – baked or grilled.
How to cook whiting
As with all seafood, simplicity is key to cooking whiting. This is a fish that doesn’t pair well with strong flavours or rough treatment.
This recipe by Rockfish for whiting with caper butter use fillets, coated in breadcrumbs and fried.
Meanwhile, this recipe uses whole whiting to it cook en papillote – or, in a bag. It’s quick, easy, clean and a great way to enjoy the fish’s delicate flavours.
Whiting is also a good fish to use in pies and stews.
It can also be salted and prepared in the style of a brandade. We’ve done whiting this way, serving it with wild garlic mash – and it was ace.
More information
Find out more about the fish species in UK waters in the Fish Face Seafood Blog guide.