Available wild-caught, it is a marine fish found in sandy areas around river mouths and other inshore waters, and sometimes in brackish water, along the southern and southwestern coast from Shark Bay (WA) to Victor Harbour (SA).Caught mainly in Spencer Gulf and Gulf of St Vincent (SA) and Shark Bay (WA) using gillnets and haul seines. It is endemic to Australia. It looks similar to Sand Whiting as both have bright yellow lower fins.

DIVE DEEPER

COMMERCIAL NAME

Yellowfin Whiting

Method of Capture

Region

Other names

Fine-scale Whiting, Silver Whiting, Western Sand Whiting.

Scientific Family

Sillaginidae (Whitings).

Seasonality

Available year round with reduced supply from May to August.

Size

Commonly 100-200g and 23-32cm, but can grow to 700g and 42cm.

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 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.