THE TASTE OF TRUMPETER WHITING
Trumpeter Whiting, scientifically known as Sillago maculata, is a species of whiting found in the coastal waters of Australia. Known for its delectable taste, Trumpeter Whiting is a prized catch among anglers and a sought-after choice for seafood enthusiasts. The flesh of Trumpeter Whiting is delicate, moist, and has a mild, sweet flavour that is highly appealing to those who appreciate fine seafood. The texture of the meat is firm yet tender, making it versatile for various culinary preparations. Whether grilled, baked, or pan-fried, Trumpeter Whiting retains its succulence and imparts a delightful taste with each bite. Its subtle flavour profile makes it an excellent canvas for incorporating diverse seasonings and marinades. Often likened to the taste of other premium white-fleshed fish, Trumpeter Whiting stands out for its ability to complement a wide range of dishes, ensuring a delightful dining experience for seafood connoisseurs.
SEASON
Available year round with peaks in June to August.
SIZE AND WEIGHT
Trumpeter whiting (Sillago maculata) is a species of whiting found in the coastal waters of Australia. The size and weight of individual trumpeter whiting can vary, but here are some general characteristics. Trumpeter whiting are typically small to medium-sized fish. They commonly range from 20 to 30 centimetres (8 to 12 inches) in length. However, some individuals can grow larger, reaching lengths of up to 40 centimetres (16 inches). The weight of trumpeter whiting can vary based on factors such as age, diet, and environmental conditions. On average, these fish may weigh between 200 grams to 500 grams (7 to 18 ounces). Larger specimens can weigh more.
COOKING METHOD
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.
GOES WELL WITH
Almonds, asparagus, beer-batter, butter, capers, citrus, eggs, garlic, herbs (chervil, chives, dill, parsley, French tarragon), wine, verjuice.
COMMERCIAL FISHING OF TRUMPETER WHITING
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.
