Whiting is a tasty sea fish from the cod family, called “chicken of the sea” by gourmets. due to the specific structure of the meat. It is delicate, has few bones, and its price in stores and fry shops is usually very affordable (from PLN 30 per 1 kg).
However, these are only some of the reasons why it is worth eating whiting: a fish that has been present in the Baltic Sea for a long time. . Previously, few people used it, while in other countries, including in France, it has been considered a culinary delicacy for years.
When it comes to the properties of whiting, it is an easily digestible and low-fat fishso it can be an excellent addition to the menu of people on a reducing diet.
It contains high-quality protein, valuable omega-3 acids, vitamin B12, phosphorus, selenium and iodine, which are important for bone and thyroid health. He has few bones compared to other, small species and delicate taste, so even people who don’t like fish will appreciate its qualities. Its consumption and the brain.
It costs less than cod (which some people describe as a better alternative, which is interesting and at the same time harmful to whiting), because the structure of both fish is very similar. However, they appreciate this fish abroad. In Great Britain, France, Spain and southern Italy, it is often used in cooking.
The taste of sea chicken is not as expressive as in the case of most sea fish, which have a characteristic aroma. It is neutral, which makes it an ideal, universal ingredient of many dishes.
Whiting goes well with vegetables in all forms, sauces and spices (including very expressive ones).and). The meat of the sea chicken melts in your mouth and is tender. It can be served, for example, with potatoes and salad.
It is not recommended to bake this fish too intensively, but rather to heat it for a shorter time. It tastes great served in a delicate breadcrumbwhen it is served on both sides with the addition of lemon juice, herbs and, for example, baked in an oven-proof dish.
