[vc_row][vc_column width="1/3"][vc_single_image image="7710" img_size="medium"][vc_empty_space][vc_tweetmeme][vc_empty_space][vc_facebook][/vc_column][vc_column width="2/3"][vc_column_text]Featured on The Fish Dish podcast. From Karalyn Littlefield, food scientist, UW-River Falls 1 whole fish – 2 to 2-1/2 pounds (cisco recommended but other fish can be used)] Aromatics to pack the stomach cavity – lemon slices, dill and other herbs,...
[vc_row][vc_column width="1/4"][vc_single_image image="6061" img_size="full"][vc_column_text] Serves 2 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text]Chef Scott Graden, The New Scenic Café, Duluth Runner-up Winning Recipe of the 2013 Lake Superior Fish Classic Vegetable hash Ingredients: 1 ounce Cooked red beets, small dice 1 ounce Cooked gold beets, small dice 1 ounce Roasted sweet potato, small dice 1 ounce Cooked Yukon gold...
[vc_row][vc_column width="1/4"][vc_single_image image="5920" img_size="full"][vc_column_text] Serves 4 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text]Chef Seth Vander Laan, Potawatomi Bingo Casino, Milwaukee Winner of the 2013 Lake Superior Fish Classic! Whitefish Fillets Ingredients: 2 each Whitefish fillets, skin on and cut in half 2 tablespoons Canola oil 2 ounces Poached herring butter sauce Directions: Heat sauté pan over medium high heat. Add...
