Pacific Whiting (see Fish Pacific Whiting)

A small member of the cod family known as either hake or whiting, the Pacific hake is a slim fish with large eyes and a slim "wrist" ahead of the tail. Typical size is 50 centimetres long and weighing 1 kilogram. Hake is a semi-pelagic, roaming from ocean floor to mid-water, and is caught by a mid-water trawl. This fish stayed in a "developmental" phase for a number of years with most sales coming from a joint-venture arrangement with Poland. Pacific whiting has been a difficult fish to process because of the myxosporean parasite which, while it does not affect those who eat it, causes an enzymatic reaction which softens the flesh if the fish is not processed and frozen within 30 hours of harvest. Within the last decade, however, a surimi industry has been developed on the west coast of Vancouver Island for which Pacific whiting is the principal resource. The strict use of temperature controls in holds of fishing vessels, removal of fish from boats by pumps (which also pump the fish into the plant), use of an enzyme inhibitor created from potatoes, and insistence on quick and efficient processing have enabled Canadian companies to produce not only top-quality, inexpensive surimi, but also the best frozen whiting fillets and blocks available. Pacific whiting is a fast-growing fish that varies in abundance. A quota is set yearly and shared between Canada and the United States (Oregon and Washington). Pacific whiting has a taste similar to cod although the flesh is somewhat softer and the flake smaller. Good quality Canadian whiting can stand up to frying or saucing and is frequently used in soups or stews. Source: http://atn-riae.agr.ca/seafood/mini_pacific_whiting-e.htm