Printable View
Didn't want to highjack the other thread, but wanted to know, since there is no size limit on whiting, what do you consider a "keeper?" From the videos, I was thinking anything over ten inches, but I may be off. It's hard to guess size from shaky youtube videos.
Good guess.
10" is my 'personal keep limit', even 11" or 12" at (good) times!
Think of them as saltwater bream.
I'd say 8-10" is "keeper size. Anything over 12" is a nice one.
Same with croakers & ground mullet.
A keeper is one you will take the time to clean. I've seen people with a box full of whiting clean the bigger ones then by the time they get to the smaller ones,say screw it and throw them over the rail. The ones that are around 12" or longer can be fillet and smaller ones can be scaled,headed,scored then fried whole. I love the crunch of a fish tail.