Visitors to New Zealand generally find it a bit strange that we call whitebait a delicacy. The uncooked whitebait are slimy and transparent so it is no surprise that foreigners react with disgust at the thought of eating these tiny fish.

Catching the “white gold” is also a tricky business. The most common method of catching whitebait is to use a fine net with a pole attached to it so the whitebaiter can stand on the river bank and scoop the net through the water when he sees that whitebait have swum into it. In some parts of the country, where whitebait are more plentiful, set nets may be used, and whitebaiters can spend days or weeks based at these remote locations ensuring a plentiful catch.  The whitebait season is also very short: 15 August – November 30 for most of the country and 1 September – 14 November for the West Coast. These factors mean the whitebait sellers can charge up to $120 per kg!

Most Kiwis have their own recipe on how to cook whitebait but the most popular would be the whitebait pattie, served on a slice of bread with fresh lemon juice, pictured below.

Whitebait can be frozen so the lucky students on the AUIP Wintermester programs should look out for any opportunity to taste this delicacy as they travel around the country.