Found in lakes and streams throughout North America, the whitefish is a member of the salmon family. Its high-fat, mild-flavored flesh is firm and white. Fresh whitefish can be found year-round and are generally marketed whole (from 2 to 6 pounds) or in fillets. They’re also available frozen and smoked. Whitefish can be poached, baked, broiled or grilled. The roe can be used for caviar or cooked. See also fish.



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