Blue whiting
Blue whiting is a small, silvery fish with white flesh, a delicate flavor, and low fat content. It's somewhat similar to cod but less expensive. It's a good choice for fresh fish, as well as for fish pâté or jelly.
When can I buy it?
Fresh blue whiting is best purchased from July to February.
When buying fish, pay attention to the condition of the scales. If they are flaking, the fish is no longer fresh. When buying fillets, look at the color and density of the meat. Good fish has light, firm flesh, while bad fish will be pale and flabby.
Storage
Wrap the fish in foil and refrigerate it. It will keep there for no more than 1-2 days after purchase.
Preparation
Blue whiting can be fried in butter, coated in breadcrumbs or flour, cooked in wine with poached eggs, or grilled. Since blue whiting is a small fish, at least two should be cooked per person. You can also make fish cakes.
Instead of blue whiting, you can use hake or sea bass.
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