whitebait
By: Alisa Escanlar

About

Whitebait are small silvery-white young of herrings, sprats, smelts, and similar marine fish

Physical Description
young small silvery fish cooked and eaten whole.
Colors: metallic silvery body


Tasting Notes
Flavors: delicate, mild to sweet
Mouthfeel: Delicate
Wine complements: White wine, Red wine
Beverage complements: Beer, Mead
Substitutes: Anchovies


Selecting and Buying
Seasonality: august, september, opctober, november
Peak: opctober, november
Choosing: Check to see if the whitebait's body is firm and whose bellies are not torn open. Make sure that they smell fresh, a little like cucumbers
Buying: Always buy the freshest whitebait from your trusted supermarket or fish store
Procuring: Whitebait is a delicacy in New Zealand and whitebait season is from August to November. When in season, they are usually found in rivers and streams.


Preparation and Use
Whitebait is usually covered in batter and deep fried into fritters. Some use egg whites so as not to interfere with the delicate taste of the fish. Whitebait, once fried and cooked are eaten whole with heads and all.


Conserving and Storing
If you bought whitebait, make sure you cook and consume it within 20 hours of buying.Don't keep fresh fish for more than 20 hours in your refrigerator without cooking it.