Whitebait: Difference between revisions
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{{Infobox food | {{Infobox food | ||
| name = Whitebait | | name = Whitebait | ||
| image = | | image = Whitebait.JPG | ||
| caption = | | caption = | ||
| type = Immature fry of fish | | type = Immature fry of fish | ||
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}} | }} | ||
[[File:Gianchetti and poutine.jpg|thumb|300px|<center>Whitebait is the immature fry of fish, in this case [[sardine]]s and [[Anchovy|anchovies]] fished on the [[Riviera]]</center>]] | [[File:Gianchetti and poutine.jpg|thumb|left|300px|<center>Whitebait is the immature fry of fish, in this case [[sardine]]s and [[Anchovy|anchovies]] fished on the [[Riviera]]</center>]] | ||
[[File:Whitebait Fritter.JPG|thumb| | [[File:Whitebait Fritter.JPG|thumb|left|New Zealand whitebait fritters]] | ||
'''Whitebait''' is a culinary term used to describe the young fry of various fish species. Measuring typically between 25 and 50 millimeters, these juvenile fish are tender, edible, and often considered a delicacy in many cultures. | '''Whitebait''' is a culinary term used to describe the young fry of various fish species. Measuring typically between 25 and 50 millimeters, these juvenile fish are tender, edible, and often considered a delicacy in many cultures. | ||
Latest revision as of 02:47, 19 December 2024
| File:Whitebait.JPG | |
| Alternative names | |
| Type | Immature fry of fish |
| Course | |
| Place of origin | |
| Region or state | |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | |
| Main ingredients | Various species of small fish |
| Ingredients generally used | |
| Variations | Depending on region and species |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | Elvers |
| Other information | |
| Website | [ Official website] |
Whitebait is a culinary term used to describe the young fry of various fish species. Measuring typically between 25 and 50 millimeters, these juvenile fish are tender, edible, and often considered a delicacy in many cultures.
Overview[edit]
Whitebait are small, delicate fish that are often consumed whole, including their heads, fins, bones, and internal organs. Due to their tender nature, they are especially prized in various culinary traditions. However, the term "whitebait" and the specific fish species it refers to can differ depending on the region.
Behavior and Habitat[edit]
Whitebait often move in dense schools along coastlines, entering estuaries and occasionally venturing up rivers. This schooling behavior, coupled with their small size, makes them particularly vulnerable to capture using fine-meshed nets.
Whitebaiting[edit]
The act of catching whitebait is known as whitebaiting. Due to the high demand for these fish and their tendency to travel in schools, whitebaiting can be a lucrative activity in areas where whitebait are abundant.
Culinary Uses[edit]
Whitebait can be prepared in a variety of ways, often depending on regional preferences. However, given their size and delicate nature, they are commonly fried and eaten whole. Their mild flavor and crunchy texture make them a favorite in many seafood dishes.
Ecological Concerns[edit]
Whitebait comprises the immature fry of several significant food fish species, including herring, sprat, sardines, mackerel, bass, and others. Harvesting them can be ecologically unsustainable, as it reduces the population of adult fish. Recognizing this, several countries have implemented stringent regulations on whitebait harvesting.
Elvers[edit]
Elvers are the young of eels. Historically, these were consumed as an affordable seafood option. However, due to various environmental factors reducing eel populations, elvers have become scarce. Consequently, they are now viewed as a delicacy in certain regions, fetching prices as high as 1000 euro per kilogram.
Whitebait Around the World[edit]
Different countries have varying definitions and regulations regarding whitebait.
See Also[edit]
| Principal commercial fishery species groups | ||||
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