Streaky Bay ranks as one of the most important areas of fishing in South Australia, not only from an industrial view point, but because its quiet waters and beautiful scenic areas attract many amateur enthusiasts from all over Australia annually. Fish that abound in these waters include Snook, Tuna, Crayfish, Salmon, Tommy Ruff, Snapper, Oysters, Squid, Mullet, King George Whiting, Flathead, Garfish, School Shark or Flake and Leatherjackets.
By the early 1930’s snapper had become scarce around Streaky Bay due to overfishing. Still using the ‘hooking’ method, fishermen turned to whiting, which not only bought a higher price, but lasted longer in transit.

Fishermen worked out of small timber sail boats, each with a ‘wet’ well to keep the catch alive. Dinghies up to twelve feet worked out from the mother vessels, returning when their smaller wet wells would be filled with some seven to eight dozen whiting.

The main type of bait used was razor fish in the Streaky Bay waters and cockles or squid in Venus Bay, Port Kenny & Baird Bay. These methods of baiting have not changed over the years and are still used to this day.
During the 1930’s approximately 49 registered boats were in the industry, within the vicinity of sixty fishermen being involved in whiting fishing only.
The transporting of fish to the markets was a long process and initially fish was freighted over to Adelaide on coastal steam ships, and took up to 3 days to reach the Fish Markets.
The fish was kept fresh on board with ice only as there was no freezing facilities back then. From steam ships the transport then moved to truck freight and this type of transport is still being used today.In the early 1930’s prices of whiting on the Adelaide and Melbourne market were no more than two shillings a dozen.
Today, all fishermen must operate under the HAACP Plan, guaranteeing freshness and quality. When the fish are caught they are placed in an ice slurry on board the fishermen’s vessel, to bring their core temperature down to between 2-4o C and kept at that temperature until they reach the consumer. This can be as short as 12 hours after capture due to the availability of air freight.
Today, King George Whiting is the icon fish for Streaky Bay and South Australia, and are a high quality fresh or frozen species, being perfect for the restaurant industry.