Whiting

Whiting (Merlangius merlangus)
Protein-18.3%, Fat-1.31%, Water-80.27%

Whiting is a cod family fish that is native to the northeastern Atlantic Ocean. Whiting is very similar to Alaska Pollock (Theragra chalcogramma). This fish can reach a maximum length of about 70 cm (28 inches). Whiting and Alaska Pollock are commonly used in the fast food industry, for example the Filet-O-Fish sandwich and Fish McBites at McDonald’s.

Smoked Whiting Fillet

Fillet the fish.

Brine the 1/2”fillets for 5 minutes in 80° brine. (Add 2.2 lbs of salt to 1 gallon of water. This makes 80 degrees brine). Wash and drain.

Dry fillets for 60 minutes in a smokehouse preheated to 100° F (38° C). A light smoke allowed.

Smoke for 60 minutes at 180° F (82° C).

Available from Amazon

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

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Meats and Sausages

Whiting

Smoked Whiting Fillet

Available from Amazon