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Fish Photos & Information

Fish, Crustaceans & Cephalopods

Beche De Mer
(Sea Cucumber)

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 Angling for School 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.

Cooking School Whiting:

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

Buying
Whiting are 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. Sand and Yellowfin Whitings tend to naturally have a faintly yellow hue to their flesh.

Storing
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.

Cooking & Serving
Whitings are suitable for a wide range of cooking methods: steaming, poaching, deep-frying, pan-frying, stir-frying, baking, braising, grilling, barbecuing, and raw (except for Trumpeter, which is too soft for sashimi). They have a delicate, sweet flavour (though King George can be slightly ‘peppery’), low oiliness and moist, medium-textured, flaky flesh with fine bones which are easily removed. The edible skin can be left on, the flesh has good gelling characteristics, so works well in mousseline, and the bones make excellent stock. Fillets tend to be thin in all except the largest fish, so are often best wrapped in foil or banana leaves to protect them when barbecuing or grilling. King George and Sand Whitings are good plate-sized fish for cooking whole

Microwave Cooking Times for Fish
- Fish fillets – 5 minutes per 500g on medium-high, +50 seconds more for thicker fillets, or until flesh flakes
- Whole fish - Large – 6 minutes/750g on medium
- Whole fish – Small – 3-4 minutes on medium

Commercial Fishing for School Whiting:

Exporters of Whiting  |  Importers of Whiting  |  Processors of Whiting  |
Wholesale Suppliers of Whiting  |  Buyers Agents for Whiting

See Also:  Blue Whiting,  King George Whiting,  Sand Whiting,  School Whiting,  Southern Blue Whiting

More links about School Whiting and Whiting Information