King George Whiting

Endemic to the southern half of Australia, this prized fish is characterized by its elongated shape and a unique pattern of spots. King George is highly regarded for its sweet and delicate flesh that can withstand various cooking techniques such as grilling, steaming or frying, but it can also be used raw in various sashimi dishes.

When fried, larger varieties are mainly used in the form of fillets, while smaller can be fried whole. Because of its tenderness, the fish is often complemented by fresh herbs, citrus salads, potatoes, and olive oil dressing. It is best paired with subtle wines, with added citrus notes.