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Grandpa · Posted: Wed May 20, 2020 7:15 pm Post subject: Whiting Question

My wife and I watch Bama Beach Bum You Tube videos. He has a focus on Whiting on most of his trips.

My question is eating whiting, what is the best way to prepare them? Are they a oily fish? Do they freeze well?

When I was a kid we ate them and everything else except hardheads but I do not remember. Now we just focus on the the big three Redfish,Trout and Flounder.

Thanks!!

deputydawg · Posted: Wed May 20, 2020 7:55 pm Post subject:

I usually just fry those little fillets up fresh but I think they freeze fine. They are one of my favorites!

Salt On the Brain · Posted: Wed May 20, 2020 8:47 pm Post subject:

They freeze ok.
We blacken them and make fish tacos.
LF
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ziacatcher · Posted: Thu May 21, 2020 7:07 am Post subject:

when I was a kid growing up in New Jersey used to have them smoked. The supermarkets actually sold them that way. I've tried it a number of times myself and the skin just peels away from that white meat and it is awesome.

Donnie · Posted: Thu May 21, 2020 7:49 am Post subject:

Tender fillets - not unlike crappie over at the lake. Roll them in coconut flour and chupacabra spice, , then eggs, then mild porkskin crumbled pretty fine, then deep fry them in olive oil.

Like i have mentioned - on my drive home from pins, call wife, "Hey honey , i limited on reds" Wife, "Cool, how many whiting ? "
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Don - permanent prescription of salt water therapy.

ThisIsTheLife · Finger Mullet Joined: 17 Jul 2014 Posts: 20

I usually just gut and bake them whole. Rub inside with olive oil, salt, pepper, and paprika and then stuff in some garlic, onion, and lemon. No need to scale- skin peels right off, and as with a lot of fish the cheek meat right under the eye is a little known pearl of deliciousness.

I like to do the same thing when staying all day or camping PINS, but usually just salt, pepper, lemon juice- wrap them in foil and toss in the fire for a few minutes.

bulldog1935 · Posted: Thu May 21, 2020 9:03 am Post subject:

Because the meat's so white, I always thought they were in the croaker family, but looked it up - they're in the smelt family.

RodBreaker · Posted: Thu May 21, 2020 10:18 am Post subject:

bulldog1935 · Posted: Thu May 21, 2020 12:14 pm Post subject:

thanks, makes sense
https://tpwd.texas.gov/fishing/sea-center-texas/flora-fauna-guide/nearshore-waters/animals-of-the-nearshore-waters/gulf-kingfish

fishaddict · Horse Mullet Joined: 04 Aug 2009 Posts: 150

We love whiting. If it's larger than 12" we filet it. Less that 12" I just scale, head and gut them in the shallow surf. I believe the whole fish fried taste better than the filet. My Mother always told me she rather fry the fish with their bones inside because they taste better.

Marshall

The Screech owl Box Guy
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lifesabeach

ziacatcher · Posted: Thu May 21, 2020 1:53 pm Post subject:

with their bones inside because they taste better

same thing when cooking chicken or steaks. The ones with the bones are juicier and have a better taste

Donnie · Posted: Thu May 21, 2020 3:12 pm Post subject:

BayFly · Posted: Thu May 21, 2020 4:59 pm Post subject:

I'm from the old school, or maybe I should admit I AM the old school! When I clean fish which are the size you can cook them in an acceptable container I scale them, cut out their fins(except the tail), and pull the fins out with a pair of pliers if necessary, then remove the guts and head. The bones left in the body are large enough to not be a problem, but do improve the flavor. As stated, don't forget the cheeks if it's large enough, especially reds! However, I don't scale reds, just half shell them. Just a note, I love to eat the crispy fried tail!

Donnie · Posted: Thu May 21, 2020 7:26 pm Post subject:

Grandpa · Posted: Thu May 21, 2020 7:36 pm Post subject:

Thanks Everyone for the replies!!! Whiting are now on the grocery list!!

Blacken on fish tacos will be first (after I catch some).