[I:0:G]The King George Whiting, first officially named Sillago punctata in 1929 by Cuvier and finally designated a name lectotype in 1985 by McKay. The fish has a number of frequently used names including spotted whiting in reference to its positioned bars of brown spots but the most commonly used name "King George Whiting".
The King George Whiting has an elongated, slightly compressed body with a tapering head and terminal mouth. The species is distinguished by a first dorsal fin with twelve spines and a second dorsal fin with a single spine.
Of the several whiting species found, King George Whiting is the largest and most renown. It would have to be considered as one of the best table fish around, and South Australia is most fortunate to have the densest concentration of King George Whiting, in Australia.
The continued removal of seagrass meadows during the dredging of shell-sand poses a continuing threat to king george stocks. Realistically, though, probably the biggest threat to the species stems from recreational fishing effort, given that the legal catch size is well below the breeding size.
Whitings are prized for their sweet, delicate flavour. They are versatile fishes that can be prepared in a number of ways including steaming, baking, barbecuing and grilling, with frying the most common. Careful handling is required because of their soft and delicate texture.
Australian Fish Resources notes that king george numbers declined dramatically in Westernport, Victoria, after a 70 per cent dieback of seagrass.
Complementary flavourings for whiting are the herbs dill, basil, chives, parsley and tarragon. When whiting is grilled or barbecued, a salad of grapefruit, orange, lime and lemon, with a citrus and olive oil dressing, will complement the flavour wonderfully. Other suitable sauces and condiments are lemon and herbed butters or buerre blanc. Crusts of cumin, coriander and ground turmeric are also tasty.
EATING: A superb table fish, the King George whiting is easily filleted to avoid small bones. Possibly Australias best tasting fish. - 16492
The King George Whiting has an elongated, slightly compressed body with a tapering head and terminal mouth. The species is distinguished by a first dorsal fin with twelve spines and a second dorsal fin with a single spine.
Of the several whiting species found, King George Whiting is the largest and most renown. It would have to be considered as one of the best table fish around, and South Australia is most fortunate to have the densest concentration of King George Whiting, in Australia.
The continued removal of seagrass meadows during the dredging of shell-sand poses a continuing threat to king george stocks. Realistically, though, probably the biggest threat to the species stems from recreational fishing effort, given that the legal catch size is well below the breeding size.
Whitings are prized for their sweet, delicate flavour. They are versatile fishes that can be prepared in a number of ways including steaming, baking, barbecuing and grilling, with frying the most common. Careful handling is required because of their soft and delicate texture.
Australian Fish Resources notes that king george numbers declined dramatically in Westernport, Victoria, after a 70 per cent dieback of seagrass.
Complementary flavourings for whiting are the herbs dill, basil, chives, parsley and tarragon. When whiting is grilled or barbecued, a salad of grapefruit, orange, lime and lemon, with a citrus and olive oil dressing, will complement the flavour wonderfully. Other suitable sauces and condiments are lemon and herbed butters or buerre blanc. Crusts of cumin, coriander and ground turmeric are also tasty.
EATING: A superb table fish, the King George whiting is easily filleted to avoid small bones. Possibly Australias best tasting fish. - 16492
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