Whitefish was an important food source to indigenous people well before the arrival of European settlers.
Whitefish adapts to almost any method of cooking, such as pan frying, baking, broiling, steaming, poaching, sautéing, hot-smoking, or grilling. You may also grind if for mousses, such as gefilte fish. Keep seasonings and sauces light, so the mild taste isn’t overpowered.
Fresh whitefish is rich in omega-3 fatty acids and is a good source of niacin, and vitamins B-6 and B-12.