|Roughly 3-4 lbs per fish (Approx. 20lbs total).|
Headed & Gutted
Sustainably Trap-Net Caught
|Best in the winter, but available year round.|
|The Great Lakes|
Considered one of the most desirable fresh water fish, whitefish (aka lake whitefish) is found in cold, deep-water lakes and rivers in the US and Canada, with a substantial population in the Great Lakes. A relative of the salmon, this fish has a mild (yet rich), somewhat salmon-esque flavor, a medium-firm texture, and a large flake size.
These whitefish have only been caught using trap-nets, which are considered the most sustainable method.
How to Freeze Better at Home
Shelf Life: Up to one week fresh.
RECIPES & TIPS
Whole whitefish can be smoked or baked in a pastry crust or salt crust (how to bake fish in a salt crust). Of course, you can also cut them into steaks/fillets and sauté, broil, bake, or pan-fry them. Whitefish is delicious in chowders.
Whitefish’s mild flavor pairs well with herbs (particularly chives, oregano, thyme, marjoram and dill), lemon, asparagus, capers, fresh horseradish, mushrooms and cream/butter.
Whole Fish Recipes & Techniques