General Description: Whitefish (Coregonus clupeaformis) live in the cold deepwater lakes of the northern United States and Canada. The name whitefish is also used for various mild-flavored, white-fleshed unrelated ocean fish. Whitefish are one of the best-tasting freshwater fish and are used traditionally for Jewish gefilte fish. The roe, sold as golden caviar, is highly sought after. Because whitefish live in icy northern waters, they have a high fat content and are good smoked. Whitefish can be cooked in chowders and used fresh or smoked for salad because the meat is firm.

Locale and Season: Most whitefish comes from Canada, where it is harvested commercially, but it is also caught by sport fishers in New England and the Great Lakes. Whitefish are most easily found at the market in winter and at Easter and Passover.

Characteristics: Whitefish may weigh up to 20 pounds, but market weight is 3 to 5 pounds. When cooked, they have offwhite, mildly flavored, medium-firm flesh with a large flake. Yield is 55 percent.

How to Choose: Whitefish in winter are of better quality with firmer and fatter flesh. Whole fish harvested from cold, clear, clean northern waters will be of high quality. For whole fish, look for shiny skin, moist flesh, and bright eyes. Look for firm, shiny fillets with even color and pinkish tinge. Avoid dried-out or brown-tinted fillets.

Storage: Store whole fish up to 2 days refrigerated; store fillets up to 1 day refrigerated.

Preparation:
1. Pull out the pin bones.
2. Bake, broil, grill, hot-smoke, pan-fry, grind for fish mousses, or use for salad. Cook whole or cut into steaks or fillets.

Suggested Recipe: Baked Whitefish (serves 4): Combine 1/2 cup white wine with 2 tablespoons Dijon mustard in an oiled baking dish. Season 2 pounds whitefish fillets with salt and pepper, sprinkle with chopped thyme, and add to the dish. Cover with 1 cup diced sweet or spring onion and 1/2 pound fiddleheads, snow peas, or cut lengths of asparagus. Cover and bake at 350°F for 20 minutes or until the fish flakes. Swirl 2 tablespoons butter into the pan juices before serving.

Flavor Affinities: Asparagus, butter, celery, chives, cucumber, dill, green beans, horseradish, lemon, marjoram, mayonnaise, mushrooms, snow peas, sour cream, sweet onion, thyme.