Whiting Portions 2x 100-140g
- 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
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!
Fresh fish is best eaten straight away, or within 3 days. Store in your refrigerator and pack with ice if possible. To freeze; place the fish straight in the freezer upon delivery and aim to consume within 3 months. TIP: Write the date on the packaging before freezing. Do not re-freeze your fish after defrosting.