THE TASTE OF YELLOWFIN WHITING
The Yellowfin Whiting, a delectable fish found in coastal waters, offers a culinary experience that delights the palate with its mild and sweet flavour profile. Renowned for its tender and flaky white flesh, the Yellowfin Whiting boasts a subtle oceanic essence that is both refreshing and satisfying. Its taste is often described as clean and delicate, making it an excellent choice for those who prefer a mild seafood experience. Whether grilled, baked, or pan-seared, the Yellowfin Whiting maintains its natural sweetness, complemented by a hint of brininess that underscores its oceanic origins. This versatile fish pairs well with various herbs and spices, allowing for a range of culinary creations that showcase its exceptional taste. Whether enjoyed as a centrepiece in a gourmet seafood dish or as a simple fillet, the Yellowfin Whiting consistently delivers a delightful and memorable dining experience.
SEASON
Yellowfin whiting (Sillago schomburgkii) are a popular target for recreational anglers in Australia. The season for yellowfin whiting can vary somewhat depending on the specific location within Australia, as well as environmental factors. However, in general, yellowfin whiting are often more active and accessible during the warmer months.
In many parts of Australia, particularly along the southern and eastern coasts, the prime season for yellowfin whiting fishing tends to be from late spring through summer and into early autumn. This corresponds to the period when water temperatures are warmer, and these fish become more active.
SIZE AND WEIGHT
Yellowfin whiting typically range in size from around 20 to 35 centimetres (8 to 14 inches) in length. The maximum reported size is usually around 40 centimetres (16 inches). Yellowfin whiting are relatively lightweight compared to some other species. A typical weight range is approximately 200 grams to 400 grams (7 to 14 ounces). Larger individuals may reach weights of up to 500 grams (about 1 pound) or slightly more.
COOKING METHOD
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.
GOES WELL WITH
Almonds, asparagus, beer-batter, butter, capers, citrus, eggs, garlic, herbs (chervil, chives, dill, parsley, French tarragon), wine, verjuice.
COMMERCIAL FISHING OF YELLOWFIN WHITING
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.
