SALTWATER FISH

King George Whiting

King George whiting is royalty when it comes to the world of seafood. It is considered one of the finest fish in the nation and is a favourite species selected by Australia’s top chefs. Found only in the cool clean waters off Southern Australia, it is one of the many species unique to Australia and is famed for its fine, white, delicate but rich-tasting flesh.

It thrives in the shallow, protected waters just off the coast of Southern Australia, but will head out over the Continental Shelf in adulthood. In Victoria, it is most prolific in the grassy shallows off Gippsland, Westernport and Port Phillip Bay but can be found along the Victorian coast. The reason why it is so delicious, and so finely textured is because it has a protein-rich diet of small crustaceans, worms and molluscs that live in the shallow underwater grasslands.

King George whiting has a long and slender body with an arrow-shaped tail, and a line of dots on the loin and is named after King George Sound in Western Australia.

All King George whiting is wild caught from boats based in the fishing villages along Victoria’s coast. Some of the smaller boats use beach seine nets, a technology that has not changed since ancient times. Some use larger purse seine nets. The process is fast and simple, with the nets hauled onto the deck and, once on board, the whole fish are placed straight away in a salt and ice slurry. Kept as cold as possible without freezing, the freshness of the fish is preserved. Once onshore, the fish are packed into plastic crates on ice and sent to market straight away. Fish can be out of the water and into the market within a day.

SEASON:
All year round but at their best in the cooler months.

King George whiting can be sold whole, as a trunk, butterflied or as fillets. They are available all year round but considered at their best in the cooler months. When shopping for King George whiting, look for whole fish with bright eyes and lustrous skin. If sold in fillets, look for that bright shining skin that seems to catch the light and firm, lightly coloured flesh that is intact and free from gaping. King George whiting are a top-shelf buy and rarely makes it into supermarkets. You will, however, find them in markets, farmers’ markets, fishmongers, co-op outlets and the best restaurants in the nation. If you can’t find King George whiting look for Sand Whiting, a near cousin, smaller but with great-tasting flesh.

When cooking King George whiting, you need a light touch. It is a fish to be gently cooked, until the flesh just sets, as it can easily be overcooked. Whole fish can be steamed on a plate, perhaps with a little ginger and a drop of soy sauce and sesame oil. Dust fillets with seasoned flour and gently cook in hot butter for a few scant minutes until the flesh sets. Do not try to crisp the skin – it will result in overcooked flesh. A favourite of chefs is to make a mousseline of scallops and pipe this between butterflied fillets and bake gently at 150°C.