1/19/15 @ 7:07 PM
2/24/15 @ 9:08 AM
Definitely a softer fish but still delicious. I've had is smoked, deep-fried and baked. I personally prefer it baked, kind of prepared like a cod or any sort of white fish you'd order at a restaurant. Deep-fried isn't bad but with it being a softer fish it tends to fall apart more than a perch or even a crappie. I'm not a huge fan of smoked fish which is why I didn't care for it but if you like smoked fish then I've heard that whitefish is some of the best smoked. If you put in the extra time to remove the fat when filetting the fish you shouldn't have the issue of it being too fishy, especially when caught through the ice. Best thing to do is try it yourself. Limit is 10 out on the Bay which is more than enough for 2 meals if it is for a couple people so try some different recipes and let us know what you think!
1/22/15 @ 6:08 PM
Slightly off discussion, I caught one trolling crank-baits up in Ontario on a remote lake (about 2-3 lb) and filleted and fried it. It was all bone white and absolutely delicious! The resort owner reluctantly tried a piece and couldn't believe how good it was. He said he has only smoked them for the past 30 years.
1/20/15 @ 7:11 AM
I just got back from Green Bay this weekend had my first taste of Whitefish last night it was very good my wife and I both enjoyed it. It is soft but very tasty. If you watch some you tube cleaning videos you will find some good info on cutting away the fat or dark meat after skinning them and of course the belly. We went with Finquest out of Dykesville very good service and really nice warm shanty even had an outhouse shanty for the girls. $50 a person semi guided cant beat it. I will do it again when the bite is better.
1/20/15 @ 6:59 AM
1/20/15 @ 5:24 AM