Size:	Roughly 20oz per fish (Approx. 20lbs total).
Features:	Fresh, Wild, Headed & Gutted, Sustainably Trap-Net Caught
Season:	Best in the winter, but available year round.
Origin:	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 must sustainable method.

Storage: Store whitefish in the coldest part of your refrigerator. They can be frozen for long term storage.

How to Freeze Better at Home

Shelf Life: Up to one week fresh.

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

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