The Blue whiting fish is one of the two species in the cod family. The fish is known by many different names in different parts of the world, as Bacaladilla or Perlitas. It is common in the northeast Atlantic Ocean from Morocco to Iceland and Spitsbergen.
It is also available in the northern parts of the Mediterranean. And it may be locally abundant in the northern parts of the Mediterranean.
A white, round sea fish, whiting is a small member of the cod family and very similar in flavor but is more economical and sustainable to buy than cod.
Its flesh is light, firm, lean, sweet, and delicate but can turn mushy if cooked too slowly.
It is most commonly filleted and served breaded or battered, but it is also well-suited to pan-frying, oven baking, and steaming. It has flaky white fillets and mild flavor with broad appeal to children and adults alike.
Whiting fish is a good source of vitamin B, magnesium, and protein, according to the NOAA.
Each 100-gram serving of whiting (the size of a standard filet) is 90 calories and contains roughly 18 grams of protein with about 1 gram of fat, making this a healthy lean protein choice.