Whiting is a good fish to use in fishcakes and homemade fish fingers.

Enter your email to signup for the Cooks.com Recipe Newsletter. Home > Recipes > smoked whiting fish. Chunk or flake the smoked fish into the mixture, and gently fold until the dip is well combined. Cold smoking requires temperatures below 80 F/25 C for several days. This fish is best in winter, but is on sale all year. It is best to start with a saltwater brine. Whiting and Alaska Pollock are commonly used in the fast food industry, for example the Filet-O-Fish sandwich and Fish McBites at … If using smoked haddock, reduce anchovy fillets to ... the flesh turns white and separates easily. The brining process is quick so don't worry about having to start out the day before. Tip: Try whiting fish for more results. The Best Smoked Whiting Recipes on Yummly | Soy Sauce And Togarashi Chicken Biryani With Smoked Basmati Rice, Ginger Sea Bass With Smoked Basmati Fried Rice, One Pan Crispy Spanish Chicken And Rice (arroz Con Pollo) This fish can reach a maximum length of about 70 cm (28 inches). In a medium-sized mixing bowl, combine mayonnaise, sour cream, and dill. Whiting is best bought fresh and eaten immediately. Mix well. Results 1 - 10 of 13 for smoked whiting fish. Whiting is very similar to Alaska Pollock (Theragra chalcogramma). Hot smoking, however, can be done at temperatures of up to 250 F/120 C and only takes a few hours.