SPECIES

Eastern School Whiting

Sillago flindersi

Sourced from Noosa (QLD) south to Port Lincoln (SA), this small, sweet, delicate fish has so many possible uses. The fillets are lovely quickly pan fried on the skin side and just seared on the flesh side. The whole fish can be skewered and grilled over coals, or steamed with ginger and shallots, or deep fried like a chicken wing. The rib bones are easily removed or soft enough to eat without concern.

DIVE DEEPER

COMMERCIAL NAME

Eastern School Whiting

Method of Capture

Trawl

Region

Eastern Australia

Other names

Bass Strait whiting, Red Spot Whiting, School Whiting, Silver Whiting, Spotted Whiting, Transparent Whiting

Scientific Family

Sillaginidae

Seasonality

Available year-round, though larger catches are commonly seen between March and July.

Size

Up to 33 cm in length and 0.2 kg. Few are seen larger than 25 cm in length.

Price range

Low to medium priced.

Alternative Species

Other Whitings

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Usually sold whole, fishmongers will gut, scale and clean the fish for you. They will give you the option to keep the head on or removed it. Fillets can be available but are commonly prepared by suppliers and comes cryovacced and or frozen.

Being a smaller sized species, consider the weight (approx 200-300g) needed per person.

STORAGE TIPS

Make sure whole fish is gilled, gutted and cleaned thoroughly. Wrap in plastic wrap or place in an airtight container and when ready to cook, wipe out the cavity with a kitchen paper towel. Refrigerate for up to 2 days or freeze for up to 3 months below -18ºC

COOKING TIPS

Average yield is 30% with a mild, subtle, sweet and clean ocean flavour. Soft, tender texture and pearly white flesh.

Thin fillets are best wrapped in foil or banana leaves to protect them when barbecuing or grilling.

COOKING METHODS

Most commonly pan fried due to the soft, delicate texture but versatile and can also be steamed, baked BBQ's, grilled and deep fried. Most importantly cooking time will be short and quick due to the size of the species and the delicate flesh

Flavour pairings

The most important tip is don't overpower sweet natural flavour. Keep anything you pair with whiting simple e.g. butter, lemon, parsley, salt and pepper.

IMPORTS

None. Crumbed fillets are sometimes imported.

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INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

5 Deep-Sea Fish To Try Before You Die

Oysters With Shallot Vinegar

Oysters With Shallot Vinegar (what is looks like pre flip)

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

5 Deep-Sea Fish To Try Before You Die

Oysters With Shallot Vinegar

Oysters With Shallot Vinegar (what is looks like pre flip)

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

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