Whiting is a member of the cod family, but much less expensive and usually more sustainable.

It benefits from a fast cooking – if eating whole or in fillets, usually pan-fried in butter or thrown on the barbecue: slow cooking whiting is a no-no because its fine flake will turn mushy.

Taste-wise, its sweet, light, and delicate, doing well in dishes such as fishcakes and curries.

Whiting is also lovely deep fried in a tempura batter, or used as fish goujons for a filling sandwich. Garlic mayo optional but highly recommended!

Facts

Source of low fat, lean protein

Landed by local Cornish trawlers

Available year-round but with better stocks in winter

Serve breaded or battered, or as a replacement for haddock in any recipe

Please note that due to market conditions, sometimes dictated by the weather on rare occasions we may have to send you frozen fish, which could arrive partially-defrosted.