Fish

Loin

Loin of Whiting is the thick upper back muscle—the prime block for searing, neat roasting, or raw slices where quality allows. Clean grain and uniform thickness. Trim dark bloodline if its flavour is too strong. As a loin section of fillet, portion for even cooking and clear labelling. Keep whiting loin iced until cooking; pat dry for browning, and stop when just opaque. Frying, steaming, pies, and gentle baking suit the cut. Season with salt, acid, and fat that frame delicate thin fillet.