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Reader’s Lounge: Wild Caught and Close to Home: Selecting and Preparing Great Lakes Whitefish

Summer days and lake fishing just seem to go together. How lucky we are to have so many waterways accessible in this part of the country. The Great Lakes themselves, as the largest freshwater system in the world, have proven to be a tremendous source for whitefish, a delicious product of our waters.

 
If you don’t happen to be a fisherwoman, a number of farmer’s market stands and local grocers now carry Michigan whitefish. Under the Michigan Sea Grant, Wild Caught and Close to Home is a compilation of delicious fish recipes, collected and perfected by local chefs and culinary educators in Illinois, Michigan and Minnesota. Whether grilled, smoked, pickled, deep-fried, pistachio-crusted, baked, poached, pan-fried or roasted, these are some yummy fish recipes.
 
Add to the fish basics a number of exquisite sauces to complement the dishes and some interesting sides and you have enough menu choices to lighten up and brighten up your summer dining options. Who can resist Mackinac Whitefish Bisque or Grandpa Thill’s Whitefish Chowder and a hunk of fresh bread from the local bakery? How about Smoked Great Lakes Whitefish and Artichoke Dip or Pistachio-Crusted Whitefish with Citrus Spinach Salad? If that’s not enough to catch your interest, try Whitefish Caviar. Delicious! You can often find it at your local fishmonger or grocery store. If not, ask for it. It’s worth the hunt.
 
Wild Caught and Close to Home: Selecting and Preparing Great Lakes Whitefish
Edited by Chef Deborah Pearce and Chef Chris Kibit
Michigan Sea Grant, 2010, $16.95
Available for easy purchase at www.greatlakeswhitefish.com
 
 
ABOUT THE REVIEWER:
Alexandra Fix is the author of ten non-fiction children’s book, including the series Reduce, Reuse, Recycle (Heinemann Library). Over the years, she has truly enjoyed being a children’s librarian, registered nurse, freelance writer, mother and grandmother.

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