How do you prepare your whiting for the table?

King George Whiting, KGW, Ting
ango
Rank: Australian Salmon
Rank: Australian Salmon
Joined: Sun Apr 21, 2013 10:21 pm
Likes received: 105 times

How do you prepare your whiting for the table?

Post by ango » Sun Dec 20, 2020 8:59 am

Hello all. Just wondering, there seems to be a few schools of thought on how to prepare whiting for the table. Scale and keep the skin on or skin the fillets? How do you scale them, it's a bit PITA so do you use a scaler bag? I look forward to hearing any tips to make it a bit easier.
Cheers.

User avatar
Sebb
Rank: Premium Member
Rank: Premium Member
Joined: Mon Jun 13, 2016 3:30 pm
Has liked: 2999 times
Likes received: 1576 times

Re: How do you prepare your whiting for the table?

Post by Sebb » Sun Dec 20, 2020 9:57 am

I just use my knife to scale and gut. Pan fry the whole thing. Fillet if its a big whiting and keep the scaled skin on.
I don't have a boat so never tried that scale bag behind the boat thing. Sounds like an easy way to scale them when you have a lot of them.
------------------------------
A fish is a fish :ft:
No fish is worth a life, stay safe

User avatar
bowl
Rank: Premium Member
Rank: Premium Member
Joined: Mon Nov 19, 2012 12:30 pm
Location: Wyndham Vale
Has liked: 292 times
Likes received: 559 times

Re: How do you prepare your whiting for the table?

Post by bowl » Sun Dec 20, 2020 10:59 am

Fillet n skin, n cut bones out out for kids.
To many boats kayak, helicopter , catch a fish,catch a fish

User avatar
yepi'mon
Rank: Premium Member
Rank: Premium Member
Joined: Wed Nov 16, 2016 3:00 pm
Location: South East
Has liked: 36 times
Likes received: 78 times

Re: How do you prepare your whiting for the table?

Post by yepi'mon » Sun Dec 20, 2020 2:21 pm

Scaler bag is the bomb. Not on my scales but takes of all the slime making them so much easier to fillet.

I usually scale bag, take fillets of and de bone. I leave skin on as I like the crunch.

Robbie1950
Rank: King George Whiting
Rank: King George Whiting
Joined: Thu Aug 22, 2013 11:37 am
Location: Altona
Has liked: 213 times
Likes received: 121 times

Re: How do you prepare your whiting for the table?

Post by Robbie1950 » Sun Dec 20, 2020 3:03 pm

It can be frustrating fillets tings that are just over 30cm, there isn't much left on them. Bigger ones scale and fillet, smaller ones leave whole for the charcoal grill.

User avatar
meppstas
Rank: Premium Member
Rank: Premium Member
Joined: Sun Sep 08, 2013 8:32 pm
Location: Sheffield, Tasmania
Has liked: 903 times
Likes received: 444 times

Re: How do you prepare your whiting for the table?

Post by meppstas » Sun Dec 20, 2020 3:41 pm

When I used to fish & catch them in Sth Aust kept them damp which made them easy to scale (you can use a fish scaler available on Ebay), I used a quality thin filleting knife which makes it much easier, They were either cooked in beer batter or crumbed, that depended on what the wife preferred on the day.. here's a youtube clip on how to fillet them as well..

https://www.youtube.com/watch?v=ZBWZqOG92bU

cheers
Adrian
s-l1600 (3).jpg
Whiting fish scalers
s-l1600 (4).jpg
Quality thin filleting knife.
'' Brand Ambassador for Mepps Lures in Australia '' Tackle Tactics, Okuma, Mepps & Platypus lines Pro Team Member

https://www.youtube.com/channel/UClk58e ... m8yelCSKCw

Irishfisherman
Rank: Australian Salmon
Rank: Australian Salmon
Joined: Fri Jan 04, 2019 10:59 pm
Has liked: 237 times
Likes received: 209 times

Re: How do you prepare your whiting for the table?

Post by Irishfisherman » Sun Dec 20, 2020 5:51 pm

The skin is also the healthiest part, it contains most of the omega3 I’m pretty sure. So if you do take it off maybe fry it separately later.

fishnut
Rank: Bream
Rank: Bream
Joined: Sat Sep 20, 2014 6:42 pm
Location: Altona meadows
Has liked: 28 times
Likes received: 219 times

Re: How do you prepare your whiting for the table?

Post by fishnut » Sun Dec 20, 2020 6:18 pm

Scaler bag,flour egg breadcrumbs and salad or birdseye potato gems baked yummy

rb85
Rank: Premium Member
Rank: Premium Member
Joined: Thu Dec 08, 2016 8:08 pm
Location: The Ocean
Has liked: 412 times
Likes received: 609 times

Re: How do you prepare your whiting for the table?

Post by rb85 » Sun Dec 20, 2020 8:38 pm

fishnut wrote:
Sun Dec 20, 2020 6:18 pm
Scaler bag,flour egg breadcrumbs and salad or birdseye potato gems baked yummy
Don’t forget 12 stubbies
This is a warning regarding the following post made by you: viewtopic.php?f=14&p=349277#p349277 .
Any form of bullying on this forum will NOT BE TOLERATED!

This is your last warning!

Aimless
Rank: Cephalopod
Rank: Cephalopod
Joined: Wed Jun 26, 2019 2:41 pm
Location: Near CBD
Has liked: 15 times
Likes received: 68 times

Re: How do you prepare your whiting for the table?

Post by Aimless » Sun Dec 20, 2020 9:20 pm

If you want the cutting edge of ideal fish preparation.

- Ikajime them immediately upon catching - a pointy screwdriver or similar through the brain. Bleed too ideally, through the neck.

- Gut them quickly.

- Keep them on or near ice but don't get them wet after you've pulled them outta the water.

- Scale them about a day before eating. But ideally don't use a big rough scaler as that totally messes the flesh up. Use a teaspoon or blunt end of a butter knife. The real pros, sashimi chefs etc, use very sharp knives to cut the scales off along with the thin membrane above the skin. But that takes a long time to learn!

- Leave them uncovered in the fridge, ideally on a little rack or something so there's air circulation all around. This dries the skin for top notch crispiness. At least 24 hours before cooking ideally.

As for prep, that's up to you. I like butterflying or reverse butterflying whiting, especially if you're grilling. Takes care of most of the bones and gives you one big flat thing to grill, unbeatable crispy skin that way.

Some recipes call for fillets which is fine too. Others, cook whole without butterflying - there's benefits to cooking on the bone.

I've also seen people prepare them pickled, like the japanese Shime Saba (vinegar pickled mackerel) way which works great with Whiting.

I know most people can't be bothered with any of the above, but doing any one of those steps will improve the quality of your fish, trust me!

Post Reply

Return to “Whiting Fishing”