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Eat Wisconsin Fish is sponsored by Wisconsin Sea Grant at the University of Wisconsin-Madison. Wisconsin Sea Grant supports scientific research, education and outreach to foster the wise use, conservation and sustainable development of Great Lakes and coastal resources.

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Snapper Almondine

[vc_row][vc_column width="1/4"][vc_single_image image="6528" img_size="full"][vc_column_text] Serves 2 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] (Great Lakes substitution: trout, or most other Great Lakes species) Ingredients: 4 fillets trout 1 cup milk 1 t salt 1/8 t black pepper ½ cup flour 8 T butter ½ cup almonds, finely chopped Directions: Dip fillets in milk seasoned with salt and pepper. Coats with flour. Melt 4...

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Easy Ginger Soy Grilled Fish

[vc_row][vc_column width="1/4"][vc_single_image image="6497" img_size="full"][vc_column_text][/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients: ¼ cup honey ½ cup soy sauce 1 tablespoon freshly grated ginger 2-3 cloves of garlic (chopped or crushed) 1 cup olive oil 3 tbs. apple cider, white or rice vinegar 1 ½ to 2lbs of firm fish like whitefish, lake trout, rainbow trout or Arctic char Directions: Add...

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Vern Hacker’s Fish Chowder

[vc_row][vc_column width="1/4"][vc_column_text] Serves 3 gallons [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients:   5 pounds white potatoes, preferably Idaho 1 onion, 3-inch diameter 1 3/4 tablespoon salt 4 pounds boned fish (thaw if frozen) 28-ounce can of whole tomatoes 1/4 pounds soda crackers, reduced to meal in blender--add hot water to make a slurry 51-ounce can of tomato soup 3/4 tablespoons...

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Poached Fish Fillets with Cheese Sauce

[vc_row][vc_column width="1/4"][vc_single_image image="6505" img_size="full"][vc_column_text] Serves 2-4 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients:   1 pound fillets 1 cup milk 2 tablespoons sherry 1/4 teaspoon Worcestershire sauce 1/2 teaspoon salt dash of pepper 1 tablespoon flour 3 ounces sharp cheddar cheese, grated   Directions:   Put 3/4 cup of milk, sherry, Worcestershire, salt and pepper into skillet, mix and heat to simmer. Add fish fillets,...

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Fish Soup

[vc_row][vc_column width="1/4"][vc_column_text] Serves 4 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients:   1/2 pound whitefish or trout (after cleaning) per person (You may also use any other firm- fleshed fish.) 2 small-to-medium-sized red potatoes per person, unpeeled, with the ends tripped 1 medium onion per person, peeled but left whole 1/2 cup salt Large kettle, preferably with a...

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Baked Fish a la Maurice

[vc_row][vc_column width="1/4"][vc_column_text] Serves 3-4 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients:   1 green pepper, sliced 1 onion, sliced 1 tomato, sliced 1 pound fish fillets 1/4 cup water (or tomato juice) 2 tablespoons butter 1/4 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon paprika 1 cup yogurt   Directions:   Place half of the vegetables in a greased baking dish. Season fish fillets with salt and pepper...

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Smoked Fish Spread

[vc_row][vc_column width="1/4"][vc_single_image image="5916" img_size="full"][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients: 1 1/2 pounds smoked fish 2 teaspoons minced onion 2 teaspoons finely chopped celery 1 clove garlic, minced 2 tablespoons finely chopped sweet pickle 1 1/4 cups mayonnaise 1 tablespoon mustard 2 tablespoons chopped parsley Dash of Worcestershire sauce Directions: Remove skin and bones from fish and flake well. Mix all ingredients...