King George Whiting Eating Quality

I know this will get some negative comments, but every KG I have eaten (granted I don't catch many) have been underwhelming and dissapointing. They look GREAT and the flesh is white, but the taste almost a bit metallic. Just had fresh KG tonite. Again, OK but not special.

I rate snapper well above KG......dhu above snapper again.

Is it just me?

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anypuddle's picture

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Date Joined: 22/01/12

yep,

Mon, 2014-08-25 20:59

lol, I know its hard to "come out" but I reckon there pretty average too, rather have a sand/school whiting.

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uncle's picture

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yeah just ave.

Tue, 2014-08-26 08:05

never really been a fan

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piston broke's picture

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Date Joined: 05/11/08

I agree mate. Removing that

Mon, 2014-08-25 21:02

I agree mate. Removing that silvery stomach lining thoroughly does help, but i'm not a huge fan either. cheers Pete.

Ben85's picture

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Date Joined: 20/11/11

yep agree would go a couple

Mon, 2014-08-25 21:06

yep agree would go a couple sandies any day over a KG. although WA KG's are very big compared to their east coast cousins and I think they loose their sweetness because of it.

fishcrazy's picture

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kgs

Mon, 2014-08-25 21:12

I gotta say i catch a fair few big kgs just fillet them and dip in flour shallow fry a drizzle of fresh lemon pretty bloody nice

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not wanting to jump on the

Mon, 2014-08-25 21:33

not wanting to jump on the bolting horse ..but I have always thought the same.... not sure about the better than snapper statement, but ordinary anyway

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My address is....

Mon, 2014-08-25 21:52

 Seriously I will take them and give them a loving home!

MandurahMatt's picture

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I rate them high, maybe you

Mon, 2014-08-25 22:26

I rate them high, maybe you cook em wrong. i always fillet and skin em, then nice n simple dust in flower and shallow fry in butter with a hint of garlic. Obvious statment saying Dhuie is better.

Also i think Black arse is highly under rated by most, granted they dont get huge but i would take a nice black arse fillet over Dhuie anyday.

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The Saint's picture

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Date Joined: 30/01/13

No doubt our tastes are all

Tue, 2014-08-26 06:47

No doubt our tastes are all different, I reckon KGs are as good as anything, and just about the tastiest when battered and deep fried.

 

crasny1's picture

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I am stunned by the above

Tue, 2014-08-26 07:55

Would rate well up there in the taste stakes. Delicate and soo tasty, up with red emp and coral trout. But then I dont like fish like mackie and Cobe as much as others, and detest Mullet and will barely eat Herring and Tailor!

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Saulty2's picture

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Date Joined: 28/05/10

Dhuis ,kgs.black arse ,baldys

Tue, 2014-08-26 08:58

in that order for me , all have different  cooking time ,i always take skin off all fish   ,imo Dhuis easiest to cook ,rest of those if you over cook then rubbery , just not pleasent

Hughesy's picture

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Date Joined: 27/10/13

love them

Tue, 2014-08-26 09:20

I would rate them above dhuie but under back arse so tasty on there own or in foil with a light smear of sweet chilli

DTrain's picture

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+1. I would rate black arse

Tue, 2014-08-26 09:27

+1. I would rate black arse as the best eating fish around the metro area. They are so easy to prepare too, just gut, scale and stick it in some foil.

Devo1965's picture

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Taste Test

Tue, 2014-08-26 09:53

Had 11 of us camped on the beach at Steep Point one year and a big discussion took place on the better tasting fish, our best cook took 5 or 6 different types of fish fillets, all dipped in same battered and shallow fried. We were not allowed to look at the fish texture before guessing fish type, Can't remember exactly what fish, but probably, Pink's, Reds, Macks, cobia, Baldies, emperor. most got it between 30 and 60% right and a couple got it a bit better, nobody got it 100% (except the cook). At the time we were a young group who thought we new it all and most fish straight from the ocean usually tastes good. I find KG fairly plan but I like that and rate high, but some times in the mood for a stronger fish taste and will push KG aside for something else.

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Brucesta's picture

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we used to call them the

Tue, 2014-08-26 15:48

we used to call them the Chicken of the Sea because they tasted so good, certianly wouldn't knock back a few KG fillets

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Paul H's picture

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Love my KG's but must admit a

Wed, 2014-08-27 11:20

Love my KG's but must admit a few other fish do taste better. Nanny's and flathead in particular

Obviously how you care for the catch plays a part but I assume this is not a factor with you John.

another point is I have caught plenty in SA around the gulfs and west coast and they taste great but a few caught down near Kingston in the south east of SA tasted pretty crap and a local said this was due to the weed (brown slimy stuff) they feed on in the area and that the gulf whiting (ribbon and corkweed/reef) were much better. The water down there also had a brown tannin type colour to it. Not sure of the grounds in your area.

Also did the taste test (not blind test though) on last trip with KG, sliver whiting, salmon, tommy/herring, red mullet and rock wrasse - all passed apart from the wrasse which we all spat out - tasted crap,
I thought the silver whiting were better than the KG.

Give me nannygai any day of the week

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JohnF's picture

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Yep Paul, all my fish spiked

Wed, 2014-08-27 18:09

Yep Paul, all my fish spiked and iced immediately so that not an issue.

I think it is personal preference. I love mackerel, and recon sand whiting are heaps better than king George (apart from the painful cleaning).

Not a fan of nany nor blackarse.......love snapper, all deep drop stuff is also awesome. Others are the opposite, I just think it is different strokes.

But a 65 cm dhu.....hard to beat!

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Jason P's picture

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 Good seasoning goes a long

Wed, 2014-08-27 18:29

 Good seasoning goes a long way, and like most fish that have flaky meat as texture plays a big part in making a top meal.

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