Whiting
Light in winter, few bones, good poached or fried.
N 41°09′ · E 29°03′Kireçburnu · Sarıyer
Whiting lives in the cold waters of the Black Sea and has soft white flesh. It is at its best from November to March. Its legal minimum size is 13 cm. Because the flesh is so tender it can fall apart on the grill, so we prefer to fry or poach it.
Who is it for?
Whiting is a good choice for anyone after a light fish, for children and for people watching their diet. It is low in fat and the bones come away easily. Whiting fillet is the winter alternative on our children's plate.
Cooking
- Fried: filleted or whole, floured.
- Poached: with potato, carrot and dill.
- Fish croquettes: whiting is the main ingredient of ours.
We recommend whiting with a lemony rocket salad and haydari.
Tasting notes
- Light, white flesh
- Soft texture
Similar items
Horse Mackerel
Affordable, tasty and best fried.
- 2026-11-11
- On the board
- Season months
- OctoberNovemberDecemberJanuaryFebruaryMarch
- Chef's cooking tip
- Two minutes a side in the pan; once cooked the bones lift away easily.
- Source
- Black Sea
1,300 ₺
