whitebait

Whitebait is the common name for the juvenile offspring of various small, schooling fish. The term does not refer to a single species; instead, it describes the young stages of several different species, typically a few centimeters long and often translucent. Species commonly associated with whitebait include sprats, herrings, anchovies, sardines, capelin, and various native or regional species, depending on location. Whitebait are typically collected in coastal or riverine environments using very fine-mesh nets, and they are highly perishable when fresh.

Usage and regional variations: In the United Kingdom and parts of Europe, whitebait commonly refers to the young of herring, sprat, or similar species. They are traditionally deep-fried in batter or breadcrumbs and eaten whole, often with a squeeze of lemon and a crust of bread. In New Zealand, the term also denotes a dish: whitebait fritter, in which small fry are mixed with egg and flour and fried as a patty or pancake; whitebait fishing is a cultural activity in some regions, and harvests are governed by regulations. In Australia and other regions, whitebait is similarly used to describe the small fry and associated fried dishes.

Nutrition and regulation: Whitebait are high in protein and omega-3 fatty acids but perishable, and freshness strongly affects texture and flavor. Regulations in many jurisdictions govern seasonal harvest, minimum size, and net mesh to protect streams and fish populations.