Approximately 20lbs (Roughly 3-4lbs Per Fish)
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.
Store whitefish in the coldest part of your refrigerator. They can be frozen for long term storage.
Up to one week fresh.
RECIPES & TIPS
Whole whitefish can be smoked, roasted, 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.