Physical
characteristics: Pacific Hake is also known as Pacific
Whiting. Whiting has two dorsal fins and a single anal fin
that are its distinguishing marks. The head is elongated
with a protruding lower jaw full of strong, sharp teeth.
This gives the Whiting a reputation of a voracious feeder.
Offshore whiting are usually larger, 19-26 inches, as opposed
to inshore Whiting which reach a length of only about 18
inches. |
Major
Catch Areas: Oregon, Washington and to a much smaller
degree Northern California and Canada. |
Seasonality:
The off shore season opens May 15th and runs through the
31st. The shore season begins June 1st and runs for 90 days.
|
Harvest
Method: Midwater trawl nets are used to harvest Whiting.
Because of enzymes in the fish, Whiting must be processed
within a 24 hour period to protect it from becoming soft
and mushy. |
|
Product Forms: |
|
Fresh:
Almost never due to enzymes. |
|
Frozen: Almost
all the catch is frozen both for surimi and H&G product.
A small amount of frozen fillet is also available. |
|
Flavor/Texture Profile:
Whiting has a mild flavor similar to cod. It is a soft,
moist, lean meat, although courser than cod. The raw flesh
is off-white and remains so when cooked. |
|
Notes: Whiting
had been a previously under utilized species that is now
the building block for the surimi market. Its popularity
is also growing among the foodservice sector. |
|
|
Nutritional Facts
| Calories |
94 |
|
|
| Fat calories |
14 |
|
|
| Total
fat |
1.6
g |
|
|
| Saturated
fat |
0.4
g |
|
|
| Cholesterol |
35
mg |
|
|
| Sodium |
60
mg |
|
|
| Potassium |
405
mg |
|
|
| Protein |
18.8
g |
|
|
| Iron |
0.04
mg |
|
|
| Serving
Size |
100g./3.5oz.
(raw) |
|
|
|
