Yellowfin Whiting
Yellowfin Whiting are fished predominantly over the summer months in nearshore coastal environments and estuaries across South Australia. It is a highly desirable fish that produces fillets with a soft to medium texture and a sweet delicate flavour.
Cooking Yellowfin Whiting
Texture
Medium to firm
Flavour
Mild, sweet flavour
Storing
Storing is not recommended. Best eaten immediately.
Cooking
The flavour of this fish is so delicate that you can enjoy it raw, drizzled with olive oil, citrus juice and dill or chives. If you decide to apply heat, only 60 seconds is needed on each side. Cook in melted butter and serve with capers.
Wine pairing
Pinot Grigio, or another light Italian white varietal
Catching Yellowfin Whiting
Habitat
Caught in shallow waters and tidal flats in upper Gulfs and Bays. Found statewide.
Catch
Strong fighting abilities and fun to catch. Yellowfin Whiting look very similar to King George Whiting and Silver Whiting, but different bag and boat limits apply.
Seasonality
Yellowfin Whiting is a perfect fish to catch leading into summer, in the shallows.
Bait
Catch your own bait and use them live. Try clickers, sand worms or beach worms. Small hard bodied lures or squdgies also work. See bait and berley use for more.
Size
Minimum size limits apply, measured from tip of snout to tip of tail. Daily bag and boat limits apply. Make sure you know the difference between Whiting species to comply with size, bag and boat limits.
Gear
The lighter the gear used, the better. Use a rig of a small ball sinker on mainline, followed by a small swivel, 8lb leader and long shank hook. See recreational fishing gear for more.
Handling
Yellowfin Whiting is best eaten very fresh. Minimise handling before gutting and scaling. Keep on ice before consuming. See handling your catch for more.