Healthy Food Database

Whiting
Of the many varieties of whiting in Australia the most common is the sand whiting. They have a long, tapered silver body with yellow fins. The average size is 300g in weight and approximately 32cm in length. Sand whiting have a delicate flavour and soft flesh.

Note about amines: Fresh seafood has low amine levels, but when older than two days the amine content rises to moderate, and any fish that has been frozen has high levels.
Category: Seafood - Finfish
In Season: all year
To Buy:
Whiting are always sold whole. Look for bright, firm fish with a pleasant sea smell. Ask the fishmonger to clean, scale and gut the fish for you.
To Store:
Wrap fish in plastic or place in an airtight container.Keeps 3 days in the refrigerator or you can freeze for up to 6 months.
Tips & Tricks:
Cut off the heads and butterfly the fish. Remove the back bone and leave the skin on.
Cooking Tips:
Steam, poach, pan-fry or bake in foil. Use delicate-flavoured herbs when cooking with this fish.

Nutrition per Per serve:

Energy (kJ):
572
Protein (g):
31.3
Saturated Fat, g :
0.3
Niacin (B3):
Potassium:
Phosphorus:
Amines:
Low
Glutamates:
n/a
Carbohydrates, g:
0.0
Fat (g):
1.1
Monosaturated Fat , g:
0.3
Zinc:
Magnesium:
Sodium:
Salicylates:
Safe/negligible amount

Benefits the Following Health Conditions:*

Find recipes with Whiting

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

Facebook Twitter RSS