Eastern School Whiting 300g
Eastern School Whiting
Bring a genuine Sydney table fish to your kitchen - one with a provenance story most seafood simply can't tell.
Our Eastern School Whiting comes from the NSW coast, caught by Vince Bagnato aboard the Melisa. The Bagnatos are one of Sydney's oldest fishing families, carrying on a line of Calabrian fishermen that spans generations. Vince is a proud OceanWatch Master Fisherman - trained in responsible, sustainable fishing and working the grounds in a way that keeps them healthy for the long term. Every Whiting is processed in house by Vince and his team, giving you an unbroken chain of custody from the water to your table.
Delicate, sweet, and fine-textured, Eastern School Whiting is one of the east coast's most-prized eating fish. It's lean, mild, and forgiving in the kitchen - whether you're pan-frying with butter and lemon, crumbing for a light schnitzel, or keeping it simple on the grill.
Why it's Better
- Caught wild off the NSW coast by a multi-generational Sydney fishing family
- OceanWatch Master Fisherman certified - responsible, sustainable practices
- Processed in house by Vince's team - full chain of custody, water to table
- Sweet, delicate fillets with fine texture - one of the east coast's best eating fish
Ingredients 100% Australian Eastern School Whiting (Sillago flindersi).
Know Your Fisher Caught by Vince Bagnato aboard the Melisa out of Sydney. The Bagnatos have fished Sydney's waters for generations - a Calabrian fishing family and one of the city's oldest. Vince holds OceanWatch Master Fisherman status and handles every step himself, from the catch through to processing.
Cooking Guide Eastern School Whiting is sweet, lean, and one of the simplest fish to cook well. Pan-fry over medium-high heat for 1–2 minutes each side until the flesh is just opaque and flakes easily - it doesn't need much. Crumb and shallow-fry for a light, crispy schnitzel, or keep it whole and grill with olive oil, lemon, and fresh herbs. Pairs beautifully with tartare, brown butter, or a simple squeeze of lemon.
Storage Keep frozen below -18°C. Thaw in the fridge overnight. Once thawed, consume within 1 day. Do not refreeze. Follow Best Before dates on packaging.
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