These little whiting were quite delicious! We scaled them with a few quick strokes of a knife, cut off their heads (and pulled out their
guts) and battered them in a simple batter that was filled to bursting with fresh oregano. Then we fried them in oil for just a minute or so on each side. Their delicate meat flaked off the bone, leaving the skeleton behind. Also in our share is a large flounder.
We got an email earlier today saying that we could expect whiting. So I googled it, and wikipedia told me that some Americans called whiting hake. So I looked up hake, and was worried for the rest of the day that this was coming.
We’re so happy it wasn’t this fellow! No offense. I’m sure you’re very good at being a fish.