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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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Baked Halibut Parmesan

[vc_row][vc_column width="1/4"][vc_single_image image="6512" img_size="full"][vc_column_text][/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] (Great Lakes substitution: whitefish, trout or burbot) Ingredients: ½ cup mayonnaise (can use lite mayonnaise) ⅓ cup Parmesan cheese 3 tablespoons chopped green onion 1 tbs. lemon juice 1 lb. whitefish, trout or burbot fillets, or any boneless fillets (skin-on or skinless) Directions: Mix together in a small bowl:...

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Poor Man’s Shrimp

[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 1/2 pounds burbot (freshwater cod) fillets   Directions:   Freeze burbot for several days. (This will give it a shrimp-like consistency when cooked.) Thaw until fish is unfrozen but still firm. Boil water and seasoned (to taste) with salt, dill, caraway seeds or other spices. Add...

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Poor Man’s Lobster

[vc_row][vc_column width="1/4"][vc_column_text] Serves 3 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients:   1 pound fresh burbot (freshwater cod) fillets cut into 4-inch chunks 1 tablespoon salt 1/2 tablespoon lemon juice   Directions:   Fill fairly shallow pan with water. Add 1 tablespoon salt and 1⁄2 tablespoon lemon juice. Bring to rolling boil. Add fish, and when pot begins to boil...