Eating Whiting/Dabs

chukka63 · Member Joined: Jan 07, 2008 Posts: 34

Any tips for eating whiting/dabs but avoiding all the bones.

eccles · Posted: Fri Jan 11, 2008 8:48 am Post subject:

Never have a problem mate: Make sure they are well cooked, lift the skin off and take the fillets off sideways starting at the lateral line. I deal with most fish this way actually unless I am filleting them raw which is a different story.

SaxonMan · Posted: Fri Jan 11, 2008 10:51 am Post subject:

If they are small, then just head & tail them. maybe cut away the fins as well on Whiting. Dust in a little flour., and grill or fry them

When cooked ,as the man above says they fall off the bone. With fllatties you can part the fish with a knife, and lift out the whole backbone and rib bones.

No such thing as a guaranteed boneless fillet, unless you get those frozen blocks made from processed fish bits devil

Never ever tried to fillet a flattie (apart from big turbot), and generally smaller fish taste better (IMHO) when cooked whole, fried, grilled, steamed, roasted or BBQ'd.

Loads of advice on cooking sites, where you can learn how to fillet everything.

Harwoody · Regular Joined: Nov 13, 2007 Posts: 137 Location: Newhaven

I remember I cooked a delicous Whiting Curry off the top of my head, I simply filleted the fish carefully to avoid the bones and cooked lightly before seasoning.
Admitedly it wasnt the best as the fish just broke up but with practice it could be a 5-star meal big grin

Dno if this will help...

rabbi2 · Posted: Wed May 28, 2008 6:22 pm Post subject:

A womans place is in the kitchen not the man of the house.

I just buy the cookery books for her. lol

dizzy · Regular Joined: Oct 16, 2007 Posts: 174 Location: Bridport

here is a handy website for ya m8

http://www.filleting-fish.com/whiting