Lake Whitefish
packed with great taste


Lake Whitefish are Wild Caught Lake Fish!


The delicate and tender meat of the Lake Whitefish is admired by chefs and home-cooks alike for its flaky meat that can be prepared in a wide variety of ways. Lightly season, then fry, broil or bake.

Lake Huron, Lake Michigan, Lake Superior Lake Ontario & Inland Lakes, Manitoba Lakes



Preparation:


RECOMMENDED PREPARATION: For best results, remove from vacuum packaging and allow the fillets to thaw in refrigerator for 8-12 hours in a drip-proof container. From frozen, remove the protective water glaze under slightly warm tap water for 2 minutes. Once defrosted, we recommend fillets be used immediately, or if kept cold and refrigerated, within 48 hours of defrosting. Also, we recommend that you do not re-freeze the fillets once thawed.

OVEN: Place fish on a greased baking dish. Cover fillets lightly with oil or butter and season to taste. Cover with sauce or wrap in oiled foil. Pre-heat oven to 450°F (230°C) and cook for approximately 10 minutes per 0.5″ (1.3 cm) of thickness.

MICROWAVE: Place fillet in microwave container. Cook on high for 3-5 minutes, let stand for 2 minutes. Please note preparation directions are guidelines only, as individual cooking situations may vary.