Walmart has 2 lbs for $7 bucks. I bought some. We'll have some tonight. They're soaking in buttermilk now.

A little chewy but no off flavor. Just a typical bland white fish. That's why they are so cheap.

I would look to fancy up the breading or cover in some sort of sauce to jazz it up.

They're excellent fish smoked!

Now there's an idea!!! I just happen to have a smoker.....

That's what tartar sauce is for!

I imagine that would be quite good. What wood do you suggest?

I like them, fun to catch the lil buggers off the dock in Florida. Nice meaty little fish with White flakey meat.

Ordinarily I'm not a big fan of tartar but a good blend would go well with whiting. As would a good come back sauce.

I've done them several ways. If you want then "candied", VERY LIGHTLY sprinkle the fillets with LIGHT BROWN Sugar. If spicy, sprinkle with your favorite seasoning. Use Apple, peach, or hickory wood. Don't over smoke them and DO NOT USE MESQUITE! :-)

I may just give that a try. Some cajun seasoning and pecan seems like a good combo.

Never tried Pecan, but I don't see why it wouldn't be good too. Again, just don't over smoke it, the flavor will get stronger each day you don't finish eating it.

Pecan is a milder hickory.

It was very good! I'll be buying more. It was very flaky and tried to fall apart in the skillet. Just coated it with cornmeal-based breading and fried it in a little oil.

Whiting and Pollock are what that fake crab meat are made of.