Size:	Approximately 10lbs.
Features:	Fresh, Wild, Sustainably Trap-Net Caught, Skin On, Pin Bones Out
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 fresh fillets have only been harvested from trap-net caught whitefish, which are considered very sustainable.

We also offer American whitefish caviar and whole whitefish.

Storage: Store whitefish fillets in the coldest part of your refrigerator.

Shelf Life: Up to one week

Whitefish fillets are delicious sautéed, broiled, baked, pan fried or smoked. They’re also delicious in chowders.

Whitefish’s mild flavor pairs well with herbs (particularly chives, oregano, thyme, marjoram and dill), lemon, asparagus, lemon, fresh horseradish, mushrooms and cream/butter.

How to Remove Fish Skin (if desired)
Fish Fillet Recipes & Techniques

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