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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fresh whiting fillets should be consumed within 1 to 2 days of purchase for optimal safety and flavor.
Yes, they freeze well. Wrap them tightly to prevent freezer burn and they will stay good for 4-6 months.
Other mild, white flaky fish like cod, pollock, or haddock are excellent substitutes.
No, whiting is generally considered a low-mercury fish, making it a safer choice for regular consumption.
Fresh fillets should have a mild, sea-like scent, firm flesh that springs back when touched, and a moist, translucent appearance.
Fillets are usually deboned, but whiting can have small pin bones. It is always best to check by running your finger along the center of the fillet.
Pan-searing, deep-frying in a light batter, or baking with lemon and herbs are the most popular methods.
Sustainability varies by region and catch method; look for MSC-certified whiting for the most eco-friendly option.
whiting fillets is a versatile ingredient found in cuisines around the world. With 90 calories per 100g and 18.3 grams of protein, it's a nutritious addition to many dishes.
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