Whiting refers to several species of ray-finned fish, commonly recognized for their mild flavor and versatility as a food source. These fish are found across various marine environments globally, making them a significant part of both commercial fisheries and local ecosystems.
Key Characteristics and Common Species
Whiting fish typically have an elongated, torpedo-shaped body, usually 11 to 27.5 inches long, though some reach 36 inches and 6.8 pounds. Their coloration is often dark blue, greenish, or yellow-brown on the upper body, transitioning to white or yellow-grey flanks and a silvery belly, sometimes with iridescent scales. Some species have a distinctive dark spot near the pectoral fin. They generally possess three dorsal and two anal fins.
The name “whiting” applies to various fish species beyond the original European whiting (Merlangius merlangus). In the U.S., it often refers to Pacific whiting (Merluccius productus), also known as hake, found off the West Coast. Other groups include King whiting (genus Menticirrhus), such as Florida whiting, part of the drum or croaker family (Sciaenidae). Australian waters host species like King George whiting (Sillaginodes punctatus), which is larger with distinct brown spots, and sand whiting.
Habitat and Behavior
Whiting species inhabit diverse marine environments, preferring temperate saltwater. European whiting are found across the eastern North Atlantic, including the North Sea, northern Mediterranean, and Black Sea, at depths of 30 to 100 meters. They often reside over muddy, gravelly, sandy, or rocky bottoms. Pacific whiting, a semi-pelagic schooling species, are common off North America’s West Coast, dwelling in midwater or on the seafloor, usually between 164 and 1,640 feet deep. King George whiting, found along Australia’s southern coast, prefer bays and protected waterways with sand and seagrass beds, moving to deeper continental shelf reefs as adults.
Whiting are opportunistic carnivores; their diet varies by species and age. Young whiting consume smaller prey like fish eggs, plankton, and small invertebrates, while adults primarily feed on small fish, crustaceans, mollusks, worms, and cephalopods. Pacific whiting feed on euphausiids, shrimp, and pelagic schooling fish, with fish becoming a larger portion of their diet as they grow. Many whiting species exhibit schooling behavior, a defensive strategy that aids foraging. Juveniles remain in shallow waters, migrating to deeper adult feeding grounds after their first year.
Whiting in Cuisine and Commerce
Whiting is a commercially important fish, valued for its delicate flavor and tender white flesh. It is considered a more economical and sustainable alternative to other whitefish like cod. Its mild, slightly sweet taste and soft, flaky texture make it suitable for various culinary preparations. It can be baked, broiled, pan-fried, poached, or used in dishes such as fishcakes and fish fingers.
Commercially, whiting is caught using nets, trawls, and hooks. In some regions, like the Irish Sea, whiting can be a significant bycatch in other fisheries. Pacific whiting is a major commercial stock off the West Coast of the U.S. and Canada, with its fishery responsibly managed. Beyond fresh or frozen sales, whiting is processed into surimi, a minced fish product used in imitation crab and other items. Nutritionally, whiting is a lean protein source, low in fat and calories, providing vitamin B12, selenium, phosphorus, and some omega-3 fatty acids.