Whiting (Merlangius merlangus)
Protein-18.3%, Fat-1.31%, Water-80.27%
Whiting is a cod family fish that is native to the northeastern Atlantic Ocean. Whiting is very similar to Alaska Pollock (Theragra chalcogramma). This fish can reach a maximum length of about 70 cm (28 inches). Whiting and Alaska Pollock are commonly used in the fast food industry, for example the Filet-O-Fish sandwich and Fish McBites at McDonald’s.
Smoked Whiting Fillet
- Fillet the fish.
- Brine the 1/2”fillets for 5 minutes in 80° brine. (Add 2.2 lbs of salt to 1 gallon of water. This makes 80 degrees brine). Wash and drain.
- Dry fillets for 60 minutes in a smokehouse preheated to 100° F (38° C). A light smoke allowed.
- Smoke for 60 minutes at 180° F (82° C).