Fish Profile: Whiting – Whiting, Merlan

Family: Soft fins

The low-fat whiting grows up to 50 cm long and lives mainly in the Atlantic Ocean from the Strait of Gibraltar to the Lofoten Islands, in the Mediterranean Sea and in the Black Sea. Since the firm white flesh of this fine fish does not tolerate ice pressure, it is usually only offered fresh near the coast. Whiting is among the finest smoked fish.

Preparation methods:

Whole fish should be scaled. Fillets are deep-fried pulled through batter, dredged in flour or fried in butter with tender breading (crushed crackers). Whole fish are poached in white wine fish stock, cooked in roasting foil in the oven or gratinated with grated Leerdam cheese and butter flakes.

Suitable seasonings are garlic, parsley, dill, lemon.

Accompaniments: Crab tails, mushrooms, oysters, lettuce strips, celeriac julienne, mussels, fried parsley, asparagus tips, melted tomatoes, truffle slices, glazed onions, beurre blanc, herb sauce, tomato sauce.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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