Table Whiting

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#1 Post by **basshunter10** » Thu Jan 02, 2014 5:28 pm

Hi Lads,

What size would a whiting have to be before he ends up in your pan?

#2 Post by **paul skelly** » Thu Jan 02, 2014 7:43 pm

I would say 30cm but u would need a few at that size

#3 Post by **eoghanb** » Fri Jan 03, 2014 1:46 am

I'd say any size if your doing a pie or fish cakes ,plenty of pin whiting to do that these days

#4 Post by **alby** » Fri Jan 03, 2014 11:41 am

25cm or over. Fillet them, shallow fry them in a roasting hot pan in butter and lemon juice skin side down. Spoon the hot butter/lemon over the fillets when frying to make them golden brown.

4 or 5 fillets make a lovely supper. Soda bread makes a very nice accompaniment!

#5 Post by **basshunter10** » Fri Jan 03, 2014 2:23 pm

Alby you just damaged the whiting stocks all along the east coast. Sounds lovely and hopefully ill be having it for supper this wknd or the next, when ever i can get out really. Theres some difference in a 20 and 25cm one but i was putting back the 25s aswel. Might take a couple the next time. cheers lads.

#6 Post by **corbyeire** » Fri Jan 03, 2014 4:48 pm

thing is they are so poor at going back you may aswell take them if you can put them to good use
they die with virtually any handling, only the lip hooked have a chance any deeper and theyre gone nearly - can be a good bait at times...

Deleted User 3488 · Fri Jan 03, 2014 5:15 pm

Not an easy fish to fillet if under 30cm.
I find it easier of you let em sit to firm up, before you fillet them.

#8 Post by **ste c** » Fri Jan 03, 2014 5:36 pm

see people on here taking home small whiting all the time i wouldnt be into it at all

personally 30cm up i will take but 80% of the time i throw them back most fish are poor at going back when the hook is down there arse think the limit is 27cm

#9 Post by **hugo** » Sat Jan 04, 2014 10:33 am

MONKEYwrasse wrote:Not an easy fish to fillet if under 30cm.
I find it easier of you let em sit to firm up, before you fillet them.

Sprinkle a good coat of salt on the skins for an hour or two, then wash it off before proceeding with the knife. The salt draws a lot of the moisture out of the flesh.

Grumpy Angler · #10 Post by **Grumpy Angler** » Tue Jan 21, 2014 2:29 pm

Easy to fillet at any size. just dip the tips of your fingers in salt first,it stops the fish from slipping...

Sun Jan 26, 2014 11:39 am

I eat them raw heads and all!;-)

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#12 Post by **basshunter10** » Mon Jan 27, 2014 1:28 am

Ah I only do that with dogs meself roger. I like the crunch.

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