The only member of the genus Sillaginodes, King George Whiting is easily distinguished from other Whiting by its tiny scales and the dark spots on its side (and from the unrelated but similar-looking Grass Whiting by its forked tail and 2 distinct dorsal fins).Available wild-caught, it is a coastal marine fish found around Australia’s southern coast from southern NSW to Perth (including Tasmania), usually at less than 50m over sand and weed, with juveniles preferring seagrass beds in shallow sheltered bays and estuaries. It is caught mainly off SA (where it is the state’s most valuable finfish) using seine nets, gill nets or handlines, with small fisheries off Victoria and south-western WA.

DIVE DEEPER

COMMERCIAL NAME

King George Whiting

Method of Capture

Region

Other names

Black Whiting, South Australian Whiting, Spotted Whiting.

Scientific Family

Sillaginidae (Whitings).

Seasonality

Available year round with peaks from March to August.

Size

Commonly 300g-1.4kg and 35-60cm, but can grow to 4.8kg and 72cm.

Price range

High priced.

Alternative Species

Dory, Flathead, Flounder, Garfish, other Whitings.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Sold whole (gilled and gutted), as trunks (headless), and in single and butterflied fillets. Roe is also sometimes available. In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell.In fillets, look for greyish to yellowish, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.

STORAGE TIPS

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 TIPS

Average yield is 50%. Has a delicate, sweet flavour (occasionally slightly ‘peppery’), 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

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.

Flavour pairings

Almonds, asparagus, beer-batter, butter, capers, citrus, eggs, garlic, herbs (chervil, chives, dill, parsley, French tarragon), wine, verjuice.

IMPORTS

None. Southern Blue Whiting, imported from New Zealand, and North Sea Whiting, imported from Europe, are not related to Whitings of the Sillaginidae family.

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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.