Whitebait is a term used to describe the immature juvenile fish of many species. While whitebait can refer to the young of numerous fish, there are a few that are most commonly caught and consumed as whitebait.
The Most Common Whitebait Species
New Zealand Whitebait
In New Zealand whitebait refers to the juvenile stage of five local galaxiid species
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Inanga (Galaxias maculatus) – The most abundant whitebait species, making up over 90% of the catch
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Koaro (Galaxias brevipinnis)
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Banded kokopu (Galaxias fasciatus)
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Giant kokopu (Galaxias argenteus)
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Shortjaw kokopu (Galaxias postvectis)
These small translucent fish are caught during their migration from the sea into freshwater rivers and streams. Whitebaiting season runs from August to November, targeting the peak migration of the galaxiid juveniles.
European Whitebait
In the UK and Europe, whitebait refers primarily to the juvenile stages of herring and sprat. The prime whitebaiting season runs from April to June. Other common species caught as whitebait include:
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Anchovy
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Bass
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Whiting
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Pilchard
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Sardine
These small silver fish are caught in coastal regions as they migrate into estuaries and rivers.
Asian Whitebait
In China and Japan, whitebait refers to the young of anchovies, often the Japanese anchovy. Other species like sardines may be included as bycatch. The whitebait are farmed extensively in China.
In Japan, whitebait is called shirasu and is enjoyed boiled, dried, salted, and even as a wafer snack.
Other Regional Whitebait
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In Australia, whitebait are juvenile galaxiid fish like the Common galaxias.
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In the Alboran Sea, whitebait refers to juvenile sardines and anchovies.
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In Italy, whitebait is called bianchetti or gianchetti and refers to small sardines, anchovies, and other pesce azzurro.
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In Puerto Rico, whitebait are juvenile itoyori or mountain mullet.
Identifying Whitebait
Whitebait are very small, slender fish that form large schools. Here are some tips for identifying them:
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Size – They range from 25-60mm in length, with New Zealand whitebait skewing smaller.
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Color – Most whitebait species are translucent gray, silver, or green on the back graduating to a pale silvery white below. Some may have faint stripes.
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Shape – Whitebait have long streamlined bodies with rounded bellies. They lack strong pigmentation or markings.
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Behavior – They gather in massive schools and are very active, darting swimmers. During certain seasons, the schools migrate into estuaries and rivers.
So in essence, whitebait identification relies more on their juvenile size, schooling behavior, habitat, and season rather than distinct physical features. DNA analysis or an expert eye is needed to identify the exact species. But in most cases, the prized whitebait catch contains a mix of small migratory fish.
Eating Whitebait
The culinary appeal of whitebait comes from their soft delicate flesh and mild flavor. Cooking options include:
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Frying – The most popular method is a light dusting of flour then frying briefly at high heat. Lemon and tartar sauce complement the crisp fish.
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Baking – Whitebait baked into pastries, fritters, and pies is a treat.
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Boiling – In Japan, shirasu whitebait is briefly boiled then dried or pickled. The boiled fish has a pure clean taste.
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Eating Whole – From the head to tail, whitebait are eaten whole as their tiny bones are edible.
When cooked right, whitebait provide a tender and succulent seafood experience full of nutritious omega-3s. Their small supply and labor-intensive catching make them a pricey delicacy.
YES, BONES, HEAD… EVERYTHING
Whitebait is a very small fish that is cooked and eaten whole, including the head, fins, bones, and guts. This idea is known all over the world, but it is used for different species depending on what is or was available in that area. In most of Europe, whitebait are young sprats and the sprat is a small cousin of the herring. Due to its size, it might be more accurate to call the sprat the herring’s nephew. We’re talking about the sprat’s children, who are I think the herring’s great nephews and great nieces.
So, a whitebait should be between two and three inches long. These days, they are usually young sprats, but in the past, other fish that are similar, like young herring and sardines (which are both related to sprats), have also worked. Sprats are caught all round European costs including the Baltic, Mediterranean and Black Seas. The two main sources in recent years have been the Baltic and the Black Sea. The Black Sea supply comes and goes but the Baltic supply has been quite steady.
For whitebait, the immediately obvious issue is sustainability. How can you take a lot of these young fish that have never spawned without hurting the biomass? It’s clear that too much fishing pressure has killed whitebait fishing in many parts of the world. Nevertheless, European whitebait is generally at the lesser concern end of sustainability ratings. As of January 2019, the Marine Conservation Society rates at the Baltic Sea stock as sustainable.
At least part of the reason is that the sprat has a lot of babies and sometimes grows up in just 18 months. Female sprats can spawn up to 10 times a year, producing up to 50,000 eggs in a season. A cod has a lot more eggs than that, but if fishermen are smart, it’s enough to keep the supply steady. Indeed, neither whitebait nor tinned sprats (or brisling in Scandinavian) are the main things that sprats end up as. This fish is mostly caught for industrial purposes; it is made into fishmeal and fish oils that people and animals eat. Every year, about 400,000 tons of European sprats and whitebait are caught, but only a small amount is eaten.
What kind of fish is a whitebait Is it a sea fish
What is a whitebait fish?
Whitebait is a collective term for the immature fry of fish, typically between 25 and 50 millimetres (1 and 2 in) long. Such young fish often travel together in schools along coasts, and move into estuaries and sometimes up rivers where they can be easily caught using fine-meshed fishing nets. Whitebaiting is the activity of catching whitebait.
Can you eat a whole whitebait?
This Is Fire! Whitebait is an old English term for tiny fish that are often dusted in flour and fried until crispy. It’s a favorite British snack, and since whitebait is always smaller than your pinky finger, you can eat the whole fish. The immature fish are tender, and you don’t have to clean them or avoid bones and fins like you do larger fish.
Can you eat whitebait in Japan?
In Japan, whitebait is called shirasu, which is small immature fish. They are less than 2cm in length, typically sardines, but can also be the fry of herring, sweet fish, conger eel, or others. This tiny fish ingredient can be found in almost all Japanese supermarkets. You can eat it raw or boiled.
Are whitebait migratory?
Whitebait are the juveniles of six species of fish. Five of these are migratory galaxiids: inanga, banded kōkopu, giant kōkopu, kōaro and shortjaw kōkopu. The sixth species is common smelt. On this page: The name galaxiid comes from the patterns on the skin of adult fish that look like a galaxy of stars.