Available wild-caught, it is a marine and estuarine fish which schools over sandy bottoms of open bays or estuaries (travelling as far up river as the tidal limit) and near ocean beaches along the length of the eastern coast, mainly at 10-30m.It’s caught mostly off southern Queensland and NSW using beach seines, in estuaries using haul nets and gillnets, and sometimes as bycatch of inshore prawn and fish trawling. It looks similar to Yellowfin Whiting as both have bright yellow lower.

DIVE DEEPER

COMMERCIAL NAME

Sand Whiting

Method of Capture

Region

Other names

Silver Whiting, Summer Whiting, Blue-nose Whiting, Sand Sillago.

Scientific Family

Sillaginidae (Whitings).

Seasonality

Available year round with peaks from July to December.

Size

Averages 300g and 35cm, but can grow to 1.4kg and 55cm.

Price range

Medium priced.

Alternative Species

Dory, Flathead, Flounder, Garfish, other Whiting.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

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.

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 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

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 Whiting 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.