Deako Posted November 23, 2003 Report Share Posted November 23, 2003 Had a little dabble the other day and caught, amongst other things, what I'm reliably informed to be an 'eatable' sized whiting. So, I've cleaned it, head and tailed it, and its in the freezer. I'm normally pretty good cooking fish, but have no idea what to do with this one, it looks too fiddly/small to fillet, so it'll need to be cooked whole. Whats the best way, are they any good, and is it just going to be full of bones? Advice please gents. Quote Link to comment Share on other sites More sharing options...
Columbus Polumbus Posted November 23, 2003 Report Share Posted November 23, 2003 Full of bones Deako, donate it to someone and go get your guns.......... Quote Link to comment Share on other sites More sharing options...
sutty Posted November 23, 2003 Report Share Posted November 23, 2003 Deako mate I usually use any small whiting to make fish cakes. (well the wife does) After cleaning them put them in the oven or steam them untill the flesh is cooked. remove the flesh "minus bones" add to mashed spud and whatever herbs/spices your into, form them into fish cake shape, dip in batter and deep fry. Sorry i cant be more precise but i aint no jamie oliver . If you find they are a bit delicate to handle and break up try using the yolk of an egg to bind the mixture. Failing that ,get yer sen over to the east coast and ill show you how to catch something a bit bigger. regards Sutty Quote Link to comment Share on other sites More sharing options...
Deako Posted November 23, 2003 Author Report Share Posted November 23, 2003 Thanks chaps, must say the fishcake idea sounds quite nice... Quote Link to comment Share on other sites More sharing options...
Cranfield Posted November 23, 2003 Report Share Posted November 23, 2003 A whiting is one of the best tasting fish from the sea, IMO. Known as the "invalid fish", because of its light, easily digested meat. Grill it, bake it, fry it, microwave it, all will be just great. Next time, try to catch a decent sized one, so you can fillet it. Quote Link to comment Share on other sites More sharing options...
brooktrout Posted November 24, 2003 Report Share Posted November 24, 2003 Strange how opinions differ, I love most fish but find whiting so bland in taste that the only way to spice them up a bit is to use Sutty,s method of fishcakes. I enjoy fishing for them {actually caught about a dozen last evening, } some aproaching a pound in weight, but put them all back!. Anyone out there with a good recipe for whiting would be appreciated.s Quote Link to comment Share on other sites More sharing options...
rjimmer Posted November 24, 2003 Report Share Posted November 24, 2003 caught, amongst other things, what I'm reliably informed to be an 'eatable' sized whiting. Was it a Silver Whiting or a Pout Whiting? Quote Link to comment Share on other sites More sharing options...
rb5037 Posted November 24, 2003 Report Share Posted November 24, 2003 That was going to be my question If they are pout whitting then they are bones and if it's the channel (silver) whitting then they taste ok and have less bones. I feel lemon always helps fish when cooking. Adam Quote Link to comment Share on other sites More sharing options...
Cranfield Posted November 24, 2003 Report Share Posted November 24, 2003 I assumed we were talking about Channel Whiting. Pouting ain,t for eating. I try to unhook Pouting well away from myself, they have a nasty habit of annointing you at that moment. Quote Link to comment Share on other sites More sharing options...
brooktrout Posted November 25, 2003 Report Share Posted November 25, 2003 Does anyone know the reason WHY whiting and also cod move inshore during the winter months?. They are normally a deep water fish, and our shores are barren of crab in winter. The lugworm and rag go far deeper during these cold months, so what is the attraction that pulls these fish inshore during cold winters?. Quote Link to comment Share on other sites More sharing options...
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