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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.