Whitefish Recipes

About Whitefish

Whitefish is a type of fish abundant in Alaska, the Great Lakes, and other cold water northern lakes. It is related to salmon, but gets its name from the fact that its flesh is pale, almost translucent, rather than pink. The peak season for catching whitefish is in winter, though it is readily available throughout the year.

Like most types of fish, whitefish is high in protein with no carbohydrates, making it very nutritious and suitable for many specialty diets. With fewer than 300 calories per serving as well as generous amounts of magnesium, zinc, and several B vitamins, it can make a healthy main dish and is a welcome addition to many menus.

Cooking Tips

Whitefish has very little internal fat, meaning that it cannot effectively self-baste when cooking and dries out quickly if overcooked. Marinating the meat prior to cooking or basting frequently during cooking can preserve moisture. Baking, grilling, poaching, steaming, frying, and broiling are popular preparation methods for this versatile entrée, and mild herbs and vegetables pair well with the tender fish. Whitefish is fully cooked when the flesh turns opaque and flakes easily. Other popular cooking methods include coating the fish with seasoned breadcrumbs (which also helps preserve moisture), or braising the fish simultaneously with complimentary vegetables, usually in a single dish or confined packet that helps blend flavors.

From simple dishes to elaborate fillets and steaks, whitefish is a versatile fish that provides a nutritious and delicious highlight to any meal.