THE TASTE OF SAND WHITING
Whiting is a type of fish that is known for its mild and delicate flavor. The taste of sand whiting, like many other types of white fish, is often described as sweet and tender. The flesh of whiting is relatively soft, and its mild flavor makes it versatile for various cooking methods. It can be grilled, baked, pan-fried, or even used in soups and stews. The taste of any fish can be influenced by factors such as its diet, habitat, and cooking method. If the fish is sourced from clean waters, it is likely to have a cleaner taste. Additionally, the way it’s seasoned and prepared can also impact the overall flavor. To enjoy the best taste of sand whiting, it’s recommended to cook it with simple seasonings that complement its natural flavor. Lemon, herbs, garlic, and light spices are popular choices for enhancing the taste of white fish without overpowering it.
SEASON
Available year round with peaks from July to December.
SIZE AND WEIGHT
The size and weight of sand whiting can vary, but generally, they are a relatively small to medium-sized fish. In Australia, where sand whiting are popular among anglers, they are commonly caught within a size range of about 20 to 30 centimeters (8 to 12 inches) in length. However, some individuals may grow larger. As for weight, sand whiting are not particularly heavy fish. On average, a sand whiting might weigh between 150 grams to 500 grams (5 to 18 ounces), depending on its size and the specific conditions of the habitat it comes from.
COOKING METHOD
Steam, poach, deep-fry, pan-fry, stir-fry, bake, braise, grill, barbecue, raw (sashimi). Thin filets 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 SAND WHITING
Available wild-caught, it is a marine and estuarine fish which schools over sandy bottoms of open bays or estuaries (traveling 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.
