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Cooking Sand Whiting | Recipes for Whiting Fish
Whiting has a delicate, sweet flavour, low oiliness and moist, medium-textured, flaky flesh with fine bones, which are easily removed.



Cooking Sand Whiting:

Whiting, when cooked have a delicate tasting, white flesh, but many fine bones.

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

 

Colour of Raw fillet:

White.

Texture:

Fine texture.

Fat Content:

Low to medium.

Flavour:

Delicate, slightly sweet.

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, fillet of whiting fish
Whiting Fillet

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 yellowish-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 40%. 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.

Cooking Methods
sandwhiting.jpg (2519 bytes)Steam, poach, deep-fry, pan-fry, stir-fry, bake, braise, grill, barbecue, raw (sashimi). Thin fillets are best wrapped in foil or banana leaves to protect them when barbecuing or grilling. A good plate-sized fish cooked whole. Flesh has good gelling characteristics and works well in mousseline.


Alternative Fish you can use:
Flathead, Bream, hussar, morwong, redfish, tarwhine.

 

Relations
King George Whiting, School Whiting, 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).

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


 

See Also:
Sand Whiting (Sillagindae) Photographs and Information
Fishing Angling for Whiting
Cooking Sand Whiting | Recipes for Whiting Fish
Sand Whiting (Sillagindae) Commercial Fishery Information

 


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