66 NEW SOUTH WALES 
the lower parts are white; on each side of the body is a rather broad 
longitudinal band ; the fins are transparent; and the rays spotted with 
orange ; outer portions of caudal and dorsal dull, eye silvery. 
Of the whiting, says Mr. Hill, “few will be found to dispute the fact 
that this fish ranks among the tip-top of the few choice and delicate 
fishes of this country ; its very appearance indicates all that is good— 
beautifully clean, almost trausparent, rigid and firm, and its flesh is as 
spotless as the driven snow; the fine delicacy of its flavour is nicely 
perceptible, and which renders it so valuable as an aliment to the invalid. 
The medical faculty, in recommending a fish diet to the patient for a 
change, generally prefer the whiting, for its delicacy, ease of digestion, 
and nutritive qualities. 
“Fried or boiled whiting, served with suitable sauce as an adjunct to 
its flavour, is a charming dish for the more robust lovers of fish, and one 
which leaves not on the palate any coarse fishy redolency. 
“The whiting commands the highest price generally, and is selected in 
preference by those who can afford the means of purchase, They are 
caught by net chiefly for the market, and the months of July, August, 
and September present the best harvest to the fishermen, at which time 
they go up the rivers in shoals of moderate size, and may be seen sport- 
ing on clear sandy beaches or in the deep channels of the estuaries, 
flashing their silvery sides to the light and making their presence known 
by the glistening which is thus occasioned. They are at this time in 
fine condition, and the cold season of the year offers an additional 
advantage to their own good keeping qualities. 
“The whiting may be caught with hook and line off sandy beaches or 
sand-spits, and in open sandy bays on the coast in smooth water. The 
best bait ‘is live earthworms, although they will also take fish bait, but 
not so readily ; rareley however is the adult whiting caught by hook and 
line ; the medium size is the rule, except on the open sea beaches, then 
some of the very large ones are taken by this means. The very young 
whiting, from 3 to 4 inches long, in the beginning of the year, and at 
early morning flood tide will readily take a worm bait. These, nicely 
cleaned, and fried crisp and brown, are not easily to be beaten, and would 
fairly vie with the famous whitebait of England. 
“There is also another fish called rock whiting,* from the size and 
resemblance in shape to the whiting just described. They are frequently 
caught in the net, and are coloured with a greenish brown tinge and a 
few markings, but like many rock fishes are soft and ill-flavoured ; if 
fried very fresh they are something better. A deal further south they 
are of firmer material, and hold a higher place in the estimation of fish 
connoisseurs.” 
Kathetosma leve belongs to this family, and is known as the stone 
lifter in Melbourne. 
Passing over a number of families which are of no importance to 
Australian fisheries, we come to that named Cottipm, which includes two 
genera of common Australian fishes. PLatycePHALus or Flatheads, and 
Trigla or Gurnards. The name Trigia has been already spoken of as 
* This is Odax richardsonii, one of the Wrasses. 
