Whiting

Whiting is a common name for several types of lean, white-fleshed fish, most often referring to species in the cod family (Gadidae). These fish are typically found in temperate and cold waters of the Atlantic and Pacific oceans. They are usually sold fresh or frozen as fillets, steaks, or whole fish.

Whiting is primarily used as a source of protein in seafood dishes. It is often breaded and fried, baked, or steamed. Due to its mild flavor and flaky texture, it is also used in fish cakes, chowders, and other prepared seafood products.

Whiting is a good source of lean protein, vitamins, and minerals. The FDA considers fish to be a healthy part of a balanced diet. Regulatory bodies like the FDA and international organizations such as JECFA have evaluated fish consumption, generally recognizing its nutritional benefits. Concerns about mercury levels in some fish species exist, but whiting is typically considered to have lower mercury levels compared to larger predatory fish.