School Whiting Sillago flindersi; Sillago robusta; Sillago bassensis

School Whiting

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.

Fried whiting fillets are fantastic served with chips. Smaller whiting are delicious deep fried whole.

Steamed whiting fillets with the rib bones carefully removed have a well-earned reputation as an ideal food for invalids and children because they contain very little oil and are easily digested. Butterfly fillets are also popular as there are few bones.

With the exception of trumpeter whiting, which has soft flesh, all whiting species can be used for sashimi.

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.


Mild Low Moist


The delicate flavour of these species calls for subtle wines, with a touch of citrus—such as South Australian Rieslings—or a touch of spicy fruit, such as blends from Western Australia (Traminer, Riesling, Semillon, Chenin Blanc).

Nutrition Information (average quantity per 100g)

Energy 362 (86 Calories) Fat (total) 0.6 g Alpha‐linolenic acid 42 mg
Protein 19.8 g Saturated fat 32% of total fat Docosahexaenoic acid 57 mg
Cholesterol Monounsaturated fat 21% of total fat Eicosapentaenoic acid 43 mg
Sodium 70 mg Polyunsaturated fat 47% of total fat