Whiting
Merlangius merlangus · Fish
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Whiting is a small, slender bottom-dwelling fish (Merlangius merlangus, the European whiting) of the cod family, valued for its very soft, snow-white flesh that flakes into fine, delicate leaves. Cheaper and more perishable than cod or haddock, it is the humble everyday whitefish of British chip shops, French quenelles and Mediterranean fried-fish plates — mild, faintly sweet and barely fishy when fresh.
Picking a good onedrag
Just landed: bulging eyes, seaweed smellOff: opaque flesh, sour smell
Counter freshBuy itWhiting spoils quickly, so cook it soon, to 63 C / 145 F at the thickest point. That heat inactivates worms, even unseen ones.
Eyes and gills, whole fishEyes slightly sunken; gills paler, slime clear
Skin, slime and cut fleshSkin less lustrous, slime slightly cloudy; flesh waxy and dull
Press the fleshLess elastic, still springs back
Smell at gills, belly or fleshNeutral and mild, no seaweed left