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Whitebait is a collective term for the immature fry of fish, typically between 25 and 50 millimetres (1 and 2 in) long.Such young fish often travel together in schools along coasts, and move into estuaries and sometimes up rivers where they can be easily caught using fine-meshed fishing nets.
Whitebait fritter: Whitebait and whisked eggs pan-fried into patties. Served with lemon or lime. [108] Zucchini slice: Baked casserole dish consisting of eggs, cheddar cheese, grated zucchini, bacon, onion and self raising flour. [109] [110]
Whitebait fritter: Whitebait is a collective term for the small fry of fish. These are tender and edible, and can be regarded as a delicacy. The entire fish is eaten including head, fins and gut. Some species are more desired than others, and the particular species marketed as "whitebait" varies in different parts of the world.
The fritters are deep-fried in vegetable oil and, once golden, are coated in cinnamon-sugar for a sweet finish. [25] In Canada, the apple fritter remains especially popular; Tim Hortons , a leading Canadian coffee and doughnut chain, reported that the apple fritter became their top-selling doughnut in 2023.
Gianchetti (also bianchetti, poutine in Nice, nonnat in Provence) are the whitebait of fish [1] of the Mediterranean (sardines and anchovies, etc.), caught with special nets in the early months of the year. The relatively low catch means that the prices at market are rather high, even in comparison to other whitebait.
The European sprat (Sprattus sprattus), also known as brisling, brisling sardine, bristling, garvie, garvock, Russian sardine, russlet, skipper or whitebait, is a species of small marine fish in the herring family Clupeidae. [3] Found in European, West Asian and North African waters, it has silver grey scales and white-grey flesh.
A hāngī dinner as served to tourists. When the Māori arrived in New Zealand from tropical Polynesia, they brought a number of food plants, including kūmara, taro, purple yam, hue and tī-pore, most of which grew well only in the north of the North Island.
The herring is said to be eaten "raw" because it has not been cooked, although it has been subjected to a degree of curing. The first barrel of Hollandse Nieuwe is traditionally sold at auction for charity. Very young herring are called whitebait and are eaten whole as a delicacy. [citation needed]