Recipies with whiting
These small fish range from 1 to 5 lbs. Most are gray or silver in color; some have blue or green backs that fade into pale, silvery sides and bellies.
Look for red gills and bright skin on whole fish. If the fish has been beheaded, check the edges for pure white, fresh-looking flesh. Fillets and steaks should glisten and smell of the sea.
The lean white flesh, which tends to flake when cooked, is tender in texture and has a mild, sweet flavor. The skin is edible.
Whiting is relatively inexpensive, and could be a good choice fish for making soup stock.