Whiting

A well-known member of the cod family, whiting is best remembered for being served with its tail in its mouth. The flesh is tender and very easy to digest, and for this reason it is a great favourite for invalids. It is sometimes called “the chicken of the sea”. At its best from October to March, it is unfortunately not a good keeping fish and must be eaten absolutely fresh.

Besides the recipes given opposite, whiting may be cooked according to any of the recipes given for haddock.