What is
Whitebait?

Whitebait refers to the small, immature fish, typically ranging from the size of a finger to a few inches long. These fish are usually caught while young and are known for their delicate flavor and tender texture. Whitebait can be eaten whole, including the bones, and is often enjoyed fried or cooked in various dishes.

Origins & History

Whitebait has a long history as a traditional delicacy in many coastal regions, particularly in Europe, including the United Kingdom and the Netherlands. The fishing of whitebait has seasonal significance, often targeting specific species during their spawning season.

Taste & Texture

The taste of whitebait is typically mild and slightly briny, with a delicate texture that becomes crisp when fried. Its flavor can be enhanced with various seasonings or sauces.

Ingredients

Whitebait

Young fish often comprising various species, commonly small herring, sole, or sprats. They are usually sold whole and are rich in omega-3 fatty acids.

Flour

Used for dusting whitebait before frying, giving it a crisp outer layer.

Salt

Commonly added to enhance the flavor of the fried whitebait.

Oil

Used for frying the whitebait, commonly vegetable or olive oil.

Lemon

Often served as a garnish to add a zesty flavor that complements the fish.

This item may contain the following allergens:

Fish