The species inhabits deep, sandy continental shelf regions to a depth of at least 70 m. The stout whiting is a benthic carnivore, consuming a variety of polychaetes and crustaceans.

The species grows rapidly, and sexual maturity is reached at a length of 13 cm, with spawning occurring between December and March.

Most of the catch is exported frozen to a number of Asian countries, although small quantities are sold in Australia, with the net worth of the fishery values at around 3 million Australian dollars per year.

[3] The species was first scientifically described by Stead in 1908 based on a specimen collected from Rose Bay in Port Jackson, New South Wales, which was designated to be the holotype.

McKay also postulates that the two populations became separated during the last ice age, when a land bridge closed the Torres Strait to the movement of the species.

[7] The stout whiting is similar in appearance to a number of Australian sillaginids, with dorsal fin and swimbladder morphology the best identification features.

Large specimens show a distinct anterior keel on the first spine of the first dorsal fin, with this feature being more pronounced in the eastern population.

The Shark Bay fish may have faint gold bars trending 50 degrees above the mid lateral silvery band, and may have black dusting on the dorsal and anal fins.

[2] In southern Queensland, where it coexists in deeper waters with S. flindersi, the stout whiting shows preference for deep sandy strata with a riverine influence.

[10] Due to the emergence of stout whiting as a major east coast fishery, a number of detailed studies have been undertaken to determine the reproductive and growth characteristics of the species in southern Queensland, while a series of studies in southern Western Australia have focused on the diet and movements of the species in relation to the ecology of coexisting sillaginids.

In southern Queensland, there is also a strong temporal control on the diet, with summer months showing much higher polychaete intake compared to crustaceans and vice versa in winter.

[12] Stout whiting, like most of the smelt-whitings are considered to be good quality table fish, although have soft flesh which results in a tendency to bruise easily.

Due to their mostly offshore nature and small size, they are rarely targeted or caught by recreational fishermen, who take an estimated 1 tonne per year.

The original operator who realised the potential of the fishery continued after the market took a downfall, upgrading equipment with a new snap freezing facility, which became essential for exporting the fish.

The fishery is worth a reported 3 million Australian dollars annually (around $2.80 per kg in 1999), with the fish exported to Thailand, China, Vietnam, Japan and Taiwan.