whiting strips

[dabcatcher]

when you come to fillet whiting cut away the belly area so your only left with the thicker strip of flesh behind the bones along the lateral line.

the thin belly has little flesh on it anyway and this is where the parasitic worms live.[ small orange dots in the flesh]

the strip you have left will have no bones in it. skin this and youv,e got a skinless, boneless strip.

these are brilliant in batter or flour, dropped into deep oil or shallow fried.

i have learned a method of filleting the back off without having to take off the whole fillet.

cut the fish across behing the fin, then along its back close to the dorsal all the way to its tail. run the knife through the fillet until you feel it hit the row of bones along the lateral line. then fold the fillet over and cut away from the bones all the way to the tail and off. now skin it and check for any odd bones.

kids love these.

[Lloydy]

when you come to fillet whiting cut away the belly area so your only left with the thicker strip of flesh behind the bones along the lateral line

I'm thick, what do you mean by this ? what area are you cutting off the fillet ?

[Jamie Donnelly]

the bell flaps, the thin bit.

JD