Distinguished from other Whiting, especially the similar looking School Whiting, by multiple dark brown spots on the side with upper spots often joined to lower spots towards the back of the body.Available wild-caught, it is a marine fish found mainly in sheltered bays and estuaries over mud or silt, especially in mangrove creeks and river mouths, along the east coast to 30m.Caught mostly off southern Queensland (Moreton Bay), and central to northern NSW, as bycatch of prawn trawling, by haul seine in shallow waters and with hook-and-line. It is endemic to Australia.

DIVE DEEPER

COMMERCIAL NAME

Trumpeter Whiting

Method of Capture

Region

Other names

Diver Whiting, Winter Whiting, Spotted Whiting.

Scientific Family

Sillaginidae (Whitings).

Seasonality

Available year round with peaks in June to August.

Size

Commonly to 100g and 25cm, but can grow to 200g and 30cm.

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 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, low oiliness and moist, soft 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. Thin fillets are best wrapped in foil or banana leaves to protect them when barbecuing or grilling.

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.