fbpx
logo

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.

Please visit, follow us on social media and become part of the sustainability conversation.

Archive

Read More

Baked Great Lakes Parmesan

[vc_row][vc_column width="1/4"][vc_single_image image="7354" img_size="full"][vc_column_text][/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients: 1/3 cup mustard (substitutes include mayonnaise, sour cream or pesto) 1/2 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) Garnish with any combination of: lemon slice, cilantro, more...

Read More

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...

Read More

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...