Taste and Nutrition
Lake whitefish is considered to have the finest flavor of any of Wisconsin’s commercial fishes, and it contains higher omega-3 fatty acid (EPA and DHA) levels than Atlantic cod.
Whitefish are at their peak in colder weather when the meat tends to be firmer and fattier. The delicate, mild flavor is more like salmon than trout, and the flesh is medium-firm with a large flake.
How They Are Raised
Whitefish are harvested in Lake Michigan and Lake Superior primarily with trap nets. Michigan has historically been a larger producer of whitefish than Wisconsin in Lake Superior; however, in recent years, the harvest has been roughly equal between the two states. There is not a fishery for whitefish in the Minnesota waters of Lake Superior.
State health agencies have found that it is safe to eat Lake Superior whitefish once a week and Lake Michigan whitefish once a month. If you are unsure of the origin of your whitefish, you should follow the most restrictive recommendation (once a month).
Visit these links to find out more information about fish advisories in Wisconsin and the Great Lakes:
Wisconsin Department of Natural Resources: Eating Your Catch
2014 Ohio Sport Fish Health and Consumption Advisory