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Whiting, Choosing Of

Whiting should be procured as fresh as possible. The goodness of the fish may be known by the firmness of its flesh, the brightness of its eyes, and the silvery hue of its appearance. Codlings and pollacks are frequently sold as whiting. The true whiting may be known by its having no barbel under its chin, by the under jaw being shorter than the upper one, and by its tail being even at the end. In point of flavour, those are the best whiting which are about nine inches long.