THE TASTE OF KING GEORGE WHITING ‘
King George whiting is renowned for its exquisite taste, making it a prized catch among seafood enthusiasts. This fish, found primarily in the southern coastal waters of Australia, boasts a delicate and sweet flavour that sets it apart. The flesh is white, flaky, and tender, offering a succulent dining experience. The taste is often described as clean and mild, making it an ideal canvas for various culinary preparations. Whether grilled, baked, pan-fried, or incorporated into more complex dishes, the King George whiting’s flavour profile remains distinct and delightful. The fish’s natural sweetness is complemented by a subtle brininess, giving it a well-balanced and enjoyable taste that has contributed to its popularity in both local and international cuisine. Whether served simply with a squeeze of lemon or paired with complementary herbs and spices, the King George whiting offers a culinary experience that highlights the richness of Australia’s coastal waters.
SEASON
The seasonality of King George whiting can vary based on geographical location and local environmental factors. In Australia, where King George whiting is a popular target for anglers, the fishing season for this species typically spans from late spring through early autumn. During this period, the water temperatures are generally more favourable for the activity of these fish. Specifically, the months of October to April are often considered prime time for King George whiting fishing in many Australian regions. During these warmer months, the fish tend to be more active, and they may move into shallower waters, making them more accessible to anglers.
SIZE AND WEIGHT
King George whiting is a relatively small to medium-sized fish. They typically measure between 25 to 40 centimetres (10 to 16 inches) in length, although larger individuals have been recorded. The size can also vary based on factors such as age, habitat, and location. On average, a King George whiting may weigh between 200 grams to 500 grams (7 to 18 ounces). Again, these weights are approximate, and individual fish may fall outside this range.
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.
GOES WELL WITH
Almonds, asparagus, beer-batter, butter, capers, citrus, eggs, garlic, herbs (chervil, chives, dill, parsley, French tarragon), wine, verjuice.
COMMERCIAL FISHING OF KING GEORGE WHITING
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 hand lines, with small fisheries off Victoria and south-western WA.
