Originally Posted by summer57
Whiting -- I've never seen it here so I looked it up. Turns out whiting is the largest fishery off the coast here in BC. We call it hake, which I do see from time to time. I also read that Pacific Hake (or whiting) has a controversial side - it's ground up for fish meal to feed farmed salmon. Controversial because it's a perfectly good fish for people to eat, and inexpensive.
Looking forward to seeing how you prep the whiting! I'll be on the lookout for hake in the local fish mongers!
Originally Posted by morning glory
Hake is different a different fish from whiting in the UK. I'm not sure which type of whiting @JVKolich is referring to as he is in Australia. We need an international fish expert!
Here is a little info on Australian whiting!
Standard Names: King George Whiting, Sand Whiting, Yellowfin Whiting, Trumpeter Whiting, various School Whiting (group) and others
Whiting are coastal marine fish, of which 13 species occur in Australian waters. The largest and most popular of the Whiting family is the King George Whiting (KGW).
They occur in schools in coastal and estuarine waters where they are caught by handline and various netting methods. The most commercially important fisheries occur in the Southern portion of Australia, especially SA, where KGW is the state's most valuable finfish. Except for KGW and occasionally Sand Whiting, species are often labelled only as 'Whiting' at market.
Australian Whiting are unrelated to imported whiting such as North Sea Whiting and NZ Southern Blue Whiting, which are more closely related to Atlantic Cod and Pollock.
Preparation and cooking:
WHITING are well regarded for their delicate, sweet white flesh. They are an excellent plate-sized fish to Roast or BBQ whole.
They can also be 'butterflied' to present whole but without most bones for quick and easy cooking and serving.
Fillets require careful handling but are versatile. They can be steamed, poached, panfried, or grilled. Also a great fish for deep frying, especially with a coating such as a batter or crumb.
Whiting are delicate and fillets are thin, so avoid overcooking by cooking for only a very short amount of time.
Here are some whiting Myself and my friend caught on a trip to a national park in Australia called "Byfield"
The average sized Whiting:
The beach we caught the whiting from, Named "Five rocks" :