Whiting fish

Whiting fish is well known to all lovers of fish dishes. This small fish belongs to the cod family. The maximum size of whiting fish rarely exceeds 35 centimeters. And even then the whiting reaches such a length at the age of 10.

Usually on the shelves of fish shops you can find whiting no more than 26 cm in size. Active industrial whiting began in the 70s of the last century. In nature, there are two separate species of whiting fish.

The first species of northern whiting is a rather large fish (maximum length 47 cm), which lives in the waters of the mainly Atlantic Ocean, as well as the Mediterranean and Barents Sea. This type of whiting fish has been known to humans since ancient times, active fishing began at the beginning of the 19th century.

The second species of whiting is southern, this fish is slightly larger than northern, reaches a maximum length of 55 cm and weighs up to
1. 5 kg. Active commercial fishing of southern whiting began around the 30s of the XX century. The southern whiting fish lives mainly in the waters of the Patagonian shelf and near the shores of Orkney.

The most favorable period for whiting fish from March to April is the month, as well as from September to October. Whiting fish occupies a leading position in the fisheries of the countries of Northern Europe, as well as the Russian Federation. The distinctive feature of this product lies in the excellent taste and extremely useful properties of whiting.

Usually in stores you can find whiting in frozen or fresh form, as well as fish meat is used to make fish semi-finished products. Whiting meat is thought to be similar in taste to navaga fish or to hake (merlusa). Whiting has found widespread use in cooking, fish are fried or eaten boiled. Canned food is made from whiting liver.

Excellent taste and consumer properties of whiting make this fish an inexpensive and healthy product that is great for dietary nutrition. The calorie content of whiting is 82 kCal per 100 grams of product. Agree this is just a meager figure. Whiting meat is low-fat and contains a large amount of protein.

The useful properties of whiting include an increased content of vitamins A and D. Also, the composition of whiting is replete with useful micro- and macronutrients. For example, manganese, iodine, sodium, cobalt. Also, whiting fish are rich in natural acids and fats. Whiting is often used to produce fish oil. The liver of whiting is rich in vitamin A, which helps to improve vision.

The low calorie content of whiting, as well as the beneficial properties of this inexpensive and tasty fish, are perfectly suitable for adherents of a healthy diet and people who suffer from excess weight. Whiting fish have no obvious medical contraindications. However, it should be borne in mind that any fish is harmful to allergies.