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What Are Whitebait?

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  • Written By: Greer Hed
  • Edited By: Kristen Osborne
  • Last Modified Date: 27 July 2014
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Whitebait is a general term applied to young edible fish of many different species. Young herring are typically referred to as whitebait in most parts of Europe, while in New Zealand and Australia, whitebait are usually freshwater fish called galaxiids, or members of the genus Galaxiidae. These young fish are smaller than the adults of the same species, usually measuring about one inch (25 millimeters) from head to tail. Given their small size, the fish are usually cooked and eaten whole, and are considered something of a delicacy in many parts of the world.

In Europe, the young of herring, an ocean whitefish, are called whitebait. Herring are native to the North Pacific and North Atlantic oceans, but often migrate to inland areas such as rivers or bays to mate. The female herring will release a cloud of eggs that her mate fertilizes externally. These eggs usually hatch within a week's time and herring larvae emerge. The larvae are snakelike and transparent, having not yet developed scales, but within a year they develop into juvenile herring that are caught and consumed as whitebait.

Natives of New Zealand and Australia refer to a number of different species of galaxiid fish as whitebait. Some examples of fish whose young are caught for consumption are the inanga and the kokopu. These fish are freshwater dwellers most often found in rivers or lakes. Their young are often caught as they migrate upstream by fishermen who are colloquially referred to as "baiters."

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The practice of catching whitebait is commonly referred to as "whitebaiting." Since the fish are so small, they are usually caught in large groups in nets. Whitebaiting was once a large scale commercial industry, but in modern times it is heavily regulated and only independent fishermen may catch the young fish. Due to the restrictions placed on baiters, their catch is highly prized and considered a delicacy throughout Europe and Oceania. The young fish are also enjoyed in China, where they are raised on fishing farms.

There are many popular ways to consume these young, delicate fish. A common preparation in New Zealand is the whitebait fritter, in which the meat of the fish is stirred into a simple batter made of flour, water, and eggs. This batter is then spooned into hot oil and fried. The fish are also often eaten whole, usually dredged in flour and fried in butter or oil. A small amount of hot pepper, such as cayenne, is sometimes added to the flour.

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Discuss this Article

summing
Post 2

I'm sure that lots of people are wishing that it was cheaper and easier to get whitebait but it really is necessary to control the fishing industry when it comes to whitebait.

If we allowed fisherman to fish indiscriminately and harvest as much as the market demanded we would be out of white bait in a matter of years. And it would do terrible things to the mature herring population. Just because something is in demand doesn't mean that it should be sold. We have to think about the consequences for the environment before we think about the consequences for our appetite.

backdraft
Post 1

I have had a whitebait fritter before. I have neighbors who are from New Zealand and they had a big backyard party at their house a few years ago. They had tons of food that was native to New Zealand but the thing that really stood out for me was the whitebait fritters. They kind of taste like crab cakes but there is a quality about them that is unlike anything I've ever tried.

My neighbor told me in confidence that it was ridiculously expensive to get the whitebait shipped to him but I'm glad that he did. I think next time I might buy it myself if I can talk my neighbor into making more fritters.

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