Whole Whitefish

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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.

Size:

Approximately 20lbs (Roughly 1.5-3lbs Per Fish)

Features:

  • Wild
  • Headed & Gutted
  • Sustainably Trap Net Caught
  • Fresh

Season:

Best in the winter, but available year round.

Origin:

The Great Lakes

Storage:

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

Shelf Life:

Up to one week fresh.

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.

Whole Fish Recipes & Techniques

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