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Whiting

The whiting, when fresh, is an excellent and delicate fish, light, tender, and easy of digestion. It may be caught off different parts of the coast all the year round, but is to be had in perfection during the winter months. It does not keep well. Whiting are occasionally caught which weigh several pounds, but as a general rule they do not weigh more than a pound and a half. The best whiting in point of flavour are those which are about nine inches long. It is contrary to law to take the fish when it is less than six inches long. Whiting are occasionally boiled, but they are best when fried or broiled. It is usual before frying the fish to skin it, and fasten the tails through the eye-holes.