King George Whiting (Sillaginodes punctatus) are prized for their sweet, delicate flavour. They are versatile fish that can be prepared in a number of ways including steaming, baking, barbecuing and grilling, with frying the most common. Careful handling is required because of their soft and delicate texture.

King George Whiting swim in schools and are found in coastal and estuarine waters where they are caught by handline and various netting methods. The most commercially important fisheries occur in the Southern portion of Australia, especially South Australia, where King George Whiting is the state’s most valuable finfish.


King George whiting is line-caught in coastal waters off Kangaroo Island and the west coast of SA. This type of fishing method have a low impact on marine habitat, with King George Whiting being regularly audited and monitored by the South Australian Government (PIRSA) with limit catch rates for hook and line.


King George whiting is filleted fresh on the day of catch and packed into retail or bulk packs. The product is frozen fresh, to maintain the quality of the same day caught freshness.