Whiting 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.

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

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Steamed whiting fillets with the rib bones carefully removed are also extremely popular amongst the elderly and children because they contain very little oil and are easily digested.  Butterfly fillets are also popular as there are few bones.

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Complimentary 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 compliment the flavour wonderfully.  Other suitable sauces and condiments are lemon and herbed butters or beurre blanc.  Crusts of cumin, coriander and ground turmeric also make a tasty addition.