Seafood

Whitebait

Also called īnanga, inanga, galaxiid fry

Tiny translucent whole fish, in New Zealand the juveniles of native galaxiids; in Europe usually young sprats or herring.

Origin

River mouths of New Zealand in spring; also fished around Britain and the Mediterranean under the same name.

Delicate, faintly sweet, barely fishy. Mostly texture.

Bind with egg and fry in butter for fritters, or dust in flour and deep-fry. Eat whole.

Fresh: eat the same day. Frozen: keep frozen, thaw in the fridge and drain very well.

Per 100 g. Estimate.

USDA FoodData Central averages and equivalent published tables. Values are typical, not lab tests of your shopping bag.

Allergens: Fish

Straight from this ingredient's notes in the catalogue.

What is Whitebait?

Tiny translucent whole fish, in New Zealand the juveniles of native galaxiids; in Europe usually young sprats or herring.

How do I use Whitebait?

Bind with egg and fry in butter for fritters, or dust in flour and deep-fry. Eat whole.

How do I store Whitebait?

Fresh: eat the same day. Frozen: keep frozen, thaw in the fridge and drain very well.

What does it taste like?

Delicate, faintly sweet, barely fishy. Mostly texture.

What allergens should I watch?

Fish. Check the packet in your kitchen.

Whitebait fritters

Tiny whole fish bound with barely enough egg and fried in butter — the New Zealand spring treat eaten on white bread with lemon.

Easy