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Source
Animal-derived
Allergen
No
Role in food
Pacific whiting is often used as a base for imitation crab meat, shrimp, and …
What it is
Pacific whiting is a type of white fish, closely related to cod. It is found in the North Pacific Ocean and is harvested by commercial fishing operations. The fish is typically processed into fillets or surimi, a paste used in imitation seafood products.
Why it's used
Pacific whiting is often used as a base for imitation crab meat, shrimp, and scallops due to its mild flavor and firm texture. It can also be found in fish cakes, deli salads, and frozen seafood entrees. Manufacturers use it to provide a cost-effective protein source that mimics more expensive seafood.
Health notes
Pacific whiting is a source of protein and omega-3 fatty acids. The FDA considers fish generally safe for consumption. International bodies like the WHO/FAO's JECFA have evaluated fish and seafood products, often providing guidance on safe consumption levels, particularly regarding contaminants like mercury. Concerns about mercury levels in fish are generally related to predatory, long-lived species; smaller, faster-reproducing fish like pollock tend to have lower levels.
Allergen info
Pacific whiting is a type of fish, which is one of the 9 FDA major allergens. Consumers with a fish allergy should avoid it.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.