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Photos,
Fishing, Angling, Catching, Cooking Information
School Whiting (Silago) Photographs and Information
| Scientific Name |
Family: Silago |
| Location |
Australia Wide, except QLD |
| Season |
All year round |
| Size |
30cm, 300g |
| Australian Species Code |
37 330901 |
| Taste, Texture |
Delicate, slightly sweet. Fine Texture. |
|
|
Information about School Whiting (Silago):
|
School whiting have a silver stripe along the side of their body but no dark blotch on
the pectoral fin base.
 School whiting are endemic to southern regions of the Australian continental shelf.
They live close to the sea bed over sandy substrates, and normally live in depths
from the surf zone to about 80 metres.
Their diet is mainly Crustaceans, primarily amphipods and prawns and polychaete worms.
Juveniles consume mostly amphipods and polychaete worms.
Fishing for Whiting:
Whiting are generally caught using rod-and-line and handlines from shore
or by boat with live baits, such as worms, soldier crabs and yabbies
(nippers). Fresh peeled prawns can also be used.
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Colour of Raw
fillet: |
White. |
|
Texture: |
Fine texture. |
|
Fat Content:
|
Low to medium. |
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Flavour:
|
Delicate, slightly sweet. |
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Nutritional Information
For every 100 grams raw product
for Whiting fillet. |
|
Kilojoules |
n362
(86 Calories) |
|
Cholesterol |
41
mg |
|
Sodium |
70
mg |
|
Total fat (oil) |
0.6
g |
|
Saturated fat |
32%
of total fat |
|
Monounsaturated fat |
21%
of total fat |
|
Polyunsaturated fat |
47%
of total fat |
|
Omega-3, EPA |
43
mg |
|
Omega-3, DHA |
57
mg |
|
Omega-6, AA |
42
mg |
|
|
Whiting
has a delicate, sweet flavour, low oiliness and moist,
medium-textured, flaky flesh with fine bones, which are easily
removed. The edible skin can be left on and the bones make
excellent stock.
Recipes using Whiting - From How To Cook Fish.info
Whiting Fillet |
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