edited by Sue Courtney
e-mail address: firstname.lastname@example.org
It is whitebait season in New Zealand right now. All around the country, seasonal fisherpeople have their nets in the riverways where the tiny fish run. The population of remote towns like Haast on the South Island West Coast swell. For on the West Coast of New Zealand, whitebait is white gold.
Here in Auckland whitebait is retailing for near to $100 a kilo. But you get a lot of fish in a kilo. Hence you don't have to buy much to enjoy. If you do treat yourself, make sure you actually get to taste the flavours of this exquisite delicacy. Here's the ideal recipe.
The egg white holds the whitebait together.
So all you are eating is fresh, tasty, unseasoned whitebait, There is no overpowering flavour of egg yolk or the gluggy flavour of flour.
And what's even better, the fish goes best with a zippy, zingy, herbaceous, new season's sauvignon blanc.
© Sue Courtney
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