Species
Whitings
Description
Distinguished from other Whiting, especially the similar looking School Whiting, by multiple dark brown spots on the side with upper spots often joined to lower spots towards the back of the body.
Available wild-caught, it is a marine fish found mainly in sheltered bays and estuaries over mud or silt, especially in mangrove creeks and river mouths, along the east coast to 30m.
Caught mostly off southern Queensland (Moreton Bay), and central to northern NSW, as bycatch of prawn trawling, by haul seine in shallow waters and with hook-and-line. It is endemic to Australia.
Other Names
Diver Whiting, Winter Whiting, Spotted Whiting.
Family
Sillaginidae (Whitings).
Season
Available year round with peaks in June to August.
Size and Weight
Commonly to 100g and 25cm, but can grow to 200g and 30cm.
Price
Medium priced.
Relations
King George Whiting, Sand Whiting, School Whiting, Western Trumpeter Whiting, Yellowfin Whiting and the other 20 or so species of Whiting (Sillaginidae) distributed throughout the Indo-Pacific region.
Blue Weed Whiting (Haletta semifasciata) is a Wrasse, not a Whiting.
In the Northern Hemisphere the name ‘Whiting’ is also applied to various unrelated species, including Pacific Hake (Merluccius productus) and English Whiting (Merlangius merlangus).
To Buy
Sold whole (gilled and gutted), as trunks (headless), and in single and butterflied fillets. In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In fillets, look for white, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.
To Store
Make sure whole fish is scaled, gilled, gutted and cleaned thoroughly. Wrap whole fish and fillets in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze whole fish for up to 6 months, and fillets for up to 3 months, below -18ºC.
To Cook
Average yield is 30%. Has a delicate, sweet, low oiliness and moist, soft flesh with fine bones, which are easily removed. The edible skin can be left on and the bones make excellent stock.
Cooking Methods
Steam, poach, deep-fry, pan-fry, stir-fry, bake, braise, grill, barbecue. Thin fillets are best wrapped in foil or banana leaves to protect them when barbecuing or grilling.
Goes Well With
Almonds, asparagus, beer-batter, butter, capers, citrus, eggs, garlic, herbs (chervil, chives, dill, parsley, French tarragon), wine, verjuice.
Alternatives
Dory, Flathead, Flounder, Garfish, other Whiting.
Imports
None. Southern Blue Whiting, imported from New Zealand, and North Sea Whiting, imported from Europe, are not related to Whiting of the Sillaginidae family.
Recipes
Pan-Fried King George Whiting Fillets with Mushrooms & Asparagus
Crumbed Pan-Fried King George Whiting with Baked Chips
Whiting Quenelles with Sorrel Sauce
Steamed School Whiting with Asparagus & Sauce Gribiche
Bouillabaisse