School Whiting is the marketing name for 3 regional species distinguished by a silvery white stripe along the middle of their sides. Available wild-caught, they are marine fish found from Bowen (Queensland) south to Shark Bay (WA), including Tasmania, schooling close to sandy bottoms, usually from 0-70m, with juveniles in estuaries or close to the coast.Eastern (distinguished by a row of rusty brown spots on the upper side) occurs from Noosa (Queensland) south to Port Lincoln (SA).Southern occurs from Western Port (Victoria) along the southern coast to Geraldton (WA). Stout (distinguished by a yellow blotch between the eye and pectoral fin) occurs on the western coast from Fremantle to at least Shark Bay, and on the eastern coast from Bowen (Queensland) to Newcastle (NSW), and in NT.School Whiting are mainly caught in eastern Bass Strait by Danish seines, as well as with otter trawls off Queensland, NSW and WA and, in smaller quantities, off Victoria and Tasmania. A lot of the catch is frozen whole and exported. They are endemic to Australia.

DIVE DEEPER

COMMERCIAL NAME

School Whiting

Method of Capture

Region

Other names

Silver Whiting, School Whiting, Bass Whiting (Western School); Redspot Whiting, Silver Whiting, Trawl Whiting.

Scientific Family

Sillaginidae (Whitings).

Seasonality

Available year round.

Size

Commonly to 200g and 28cm, but can grow to 600g and 40cm, with Western being the largest and Eastern (rarely over 25cm), the smallest.

Price range

Low-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 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 30%. 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. 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.