Cooking Sand Whiting | Recipes for Whiting Fish

Nutritional Information
For every 100 grams raw product
for Whiting fillet.

Kilojoules	362 (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.

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
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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

Cooking Sand Whiting | Recipes for Whiting Fish

Cooking Sand Whiting:

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