You might have heard of omega-3 fatty acids and the health benefits they offer. Pacific whiting is packed with them! The type of fat found in fish like salmon and mackerel, and omega-3s help to lower your risk for heart disease, stroke, and Alzheimer’s disease. They can also help reduce inflammation—a major cause of many diseases including diabetes, joint pain, asthma, and arthritis—and even improve mood by lowering stress levels.
Farmed salmon has experienced a recent bout of bad press due to concerns over its possible carcinogenic effects (which we will talk about in more detail later). But when it comes to wild Pacific whiting, you don’t have anything to worry about. According to the USDA Nutrient Database for Standard Reference: 19
- Fat Content: 0 g total fat per 3 oz. serving (100 g)
- Cholesterol Content: 0 mg cholesterol per 100 g serving
Types of Pacific Whiting SEAFOOD
- Pacific whiting, or sillaginids, are a family of coastal marine fish found throughout the Pacific Ocean and South China Sea. There are two species of Pacific whiting: the longfin sanddab (Paralichthys olivaceus) and the shortfin sanddab (Paralichthys californicus). These fish are also called “sand whiting” or “white bait.”
- Both species have many regional names including Australian beach mullet, black-faced catfish, beach pilchard, and whitebait.
As with any seafood choice, preference, availability, and cost all play into what type of SEAFOOD you enjoy. However, there are some important facts to learn about Pacific whiting that may lead to you adding it to your regular SEAFOOD rotation.
Pacific whiting is a sustainable choice because it is not overfished. This means that Pacific whiting populations can replenish themselves, which allows the fishery to continue providing fish for the market without depleting their numbers or causing harm to the environment. One of the most important things to know about SEAFOOD is that you want to choose sustainable options whenever possible.
Pacific whiting provides many health benefits as well. It contains high levels of omega-3 fatty acids, which have been shown in studies to help reduce inflammation and improve cardiovascular health by lowering cholesterol levels, reducing triglyceride levels (a type of fat found in the blood), and reducing blood pressure when consumed regularly. Pacific whiting also has very low levels of mercury, making it safer than other types of seafood such as tuna. And finally, it’s relatively inexpensive compared with other types of SEAFOOD because there are so many available for fishermen each year–about $5 per pound on average!