If you’ve eaten a lot of Pacific Whiting, you’re probably already aware that it’s considered a superfood. That’s because it’s high in protein and low in mercury, making it a good source of omega-3 fatty acids (which can help lower your risk of heart disease). Its high levels of vitamin B12, selenium, and niacin make it an excellent source of nutrients for pregnant women and infants. It also has high levels of phosphorus and potassium—and the U.S. Department of Agriculture says that even if you’re not pregnant or an infant, these two minerals are important for maintaining healthy bones with normal amounts of calcium in them.
Once you know what you’re looking for, you’ll see how often Pacific whiting shows up on your plate!
Pacific whiting is a type of small fish that’s commonly used for surimi, imitation crab meat, and other products.
Pacific whiting is caught in the North Pacific Ocean from Japan to California. More than 80 percent of all Pacific whiting comes from China and Asia. Only about 20 percent comes from the U.S., Canada, or Mexico.
Each year, millions of pounds (kilograms) of pacific whiting are caught by fishermen in the waters around Hawaii and California — even though this type of fishery has been banned since 2001 because it was depleting stocks too quickly!
Understanding how Pacific whiting is used in surimi products will help you make better choices in the future. If you’re not sure whether something contains this fish, look for the label “surimi” or “imitation crab meat.” And remember: if it doesn’t say “whiting” on the label and it’s not from Alaska or Canada, then there’s a good chance that whiting was used to make those imitation crab sticks!