Found around Australia’s southern coast, including in lower numbers in Tasmania, mainly in north and north-eastern waters. Young fish are found around shallow, sheltered areas in large estuaries close to seagrass beds and adults in deeper offshore waters up to 25 metres, often near reefs.
King George whiting are often caught during the day, indicating that they are visual feeders. They have small mouths used to feeding on worms and small crustaceans, so readily take baits such as pipis, marine worms, mussels or squid. Larger fish tend to congregate in sand holes or channels or drop-off areas into deeper water where fish will pass with the tide.
Release into the water using a dehooker or pliers to remove the hook. Handle carefully using wet hands or cloth as they can lose scales easily.
Excellent eating. Easy to scale and they fillet and freeze well. Whiting has low oil content, a delicate flavour and white flesh which flakes easily. Use as fillets or whole fish. Suitable to bake, barbecue, grill, foil bake or shallow fry.