Eating Whites

[Strikemaster]

Hi All,

Caught a nice Whitefish and want to cook it up. I know you can filet them and fry them up, but would anyone have any other suggestions? Can you clean it like a trout and bake it?

[fish99]

yes you can bake them or make fish cakes or cut into steaks if big enough.

[SamSteele]

My experience with baking whitefish is that they end up very oily. Maybe it's just the ones I tried but I think that you get a much better tasting meat if you fillet and take the "mud line" of reddish coloured high fat meat out. It's along the lateral line.

SS


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[SNAPFisher]

Good lordy! That 4.7 lber from Pigeon. Dip in fish crisp, dip in eggwash, have a hashbrown mixture with dill and seasoning salt. Fry, potato encrusted side first and the flip. Sooooooooooooooooooooo good. That was Monday night. Tonight we had the left over and toast some bread, slather with taziki sauce, lettuce. then warmed up the potato encrusted fish but with slices of a nice mozzarella melted on top. Put into a sandwich.....wow. That was amazing!

[gopher67]

Stuff it with a shrimp lemon dressing and bake it taste great

[BPman]

Fillet and take out the Y bones just like when filleting a pike. Dip in egg/milk then roll in saltine cracker crumbs and fry to golden brown just like a walleye fillet. Totally worth freezing off sensitive body parts for that meal!

[Red Bullets]

A warm fish chowder is nice in winter. Whitefish plus any other freshwater fish you like can be added to the chowder.

Smoked with willow is the ultimate use for a white.

If baking, be sure to stuff the fish too.

[genno]

Originally Posted by SNAPFisher

Good lordy! That 4.7 lber from Pigeon. Dip in fish crisp, dip in eggwash, have a hashbrown mixture with dill and seasoning salt. Fry, potato encrusted side first and the flip. Sooooooooooooooooooooo good. That was Monday night. Tonight we had the left over and toast some bread, slather with taziki sauce, lettuce. then warmed up the potato encrusted fish but with slices of a nice mozzarella melted on top. Put into a sandwich.....wow. That was amazing!

salivating right now haha


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[DevilsAdvocate]

Originally Posted by SNAPFisher

Good lordy! That 4.7 lber from Pigeon. Dip in fish crisp, dip in eggwash, have a hashbrown mixture with dill and seasoning salt. Fry, potato encrusted side first and the flip. Sooooooooooooooooooooo good. That was Monday night. Tonight we had the left over and toast some bread, slather with taziki sauce, lettuce. then warmed up the potato encrusted fish but with slices of a nice mozzarella melted on top. Put into a sandwich.....wow. That was amazing!

Thanks!!! I just ate supper....and now am really hungry.

I love the versatility of whites.....so many great recipes.

Favourite is smoked, then served with cream cheese on a topabke cracker.

Or fishcakes, with a chipotle-lime-garlic-cilantro creamy dip.

[pikeman06]

Baking is fine as long as they aren't wormy. I've caught whites up bonnyville way that looked fine on the outside but when fileted they had holes in their meat with a greenish fluid inside. Just about make you puke. Also the comment about that layer of grayish red fatty stuff along the lateral line is correct. It really gives them a strong fishy taste that turns people off. To each and their own tho. I filet and shave that fat layer off and go from there and they are outstanding. See thru the filet almost.

[chucklesthe3rd]

I like to smoke them in a smoker. Hickory chips...

[invasion]

Never ate one that was baked in the oven but sounds great they are absolutely stunning smoked some of my favorites.

[dustinjoels]

For the guys who smoke them, do you smoke them with the skin on or fillet them?

If you leave the skin on, is there any prep required for the skin?

Thanks

[SNAPFisher]

Originally Posted by dustinjoels

For the guys who smoke them, do you smoke them with the skin on or fillet them?

If you leave the skin on, is there any prep required for the skin?

Thanks

I smoke with skin on every time and smoke skin side down. Much better for moisture. No prep for me.