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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Fishes on Sticks (a.k.a. Fish Kabobs)

Ingredients 2 fillets, rainbow trout 2 fillets, catfish 1 lb., whole shrimp 12 cherry tomatoes 1 yellow pepper 1 orange pepper 1 zucchini 1 red onion 8 oz fresh mushrooms 1/4 cup extra virgin olive oil   Marinades or sauces of your choice   Method Cut the fillets into about...

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Pieces of salmon on a dark place with a dollop of wasabi on them. A lemon slice and cherry blossoms are also in the photo.

Salmon Sashimi in Citrus-Ginger-Sesame Sauce

[vc_row][vc_column width="1/4"][vc_single_image image="7802"][vc_empty_space][vc_facebook][vc_empty_space][vc_tweetmeme][/vc_column][vc_column width="3/4"][vc_column_text]About 4 servings Ingredients 1/4 pound sushi-grade salmon, 1/8-inch-thick, cut into 2-inch squares (about 12 pieces) 1/4 cup plus 2 tablespoons low-sodium soy sauce (or gluten-free tamari) 1 teaspoon fresh lime juice 1 teaspoon fresh orange juice  1/4-inch piece of fresh ginger, sliced...

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Trout with Orange Saffron Sauce

Serves: 4 Calories: 510  Ingredients SAUCE 1/2 cup white wine 1/2 cup orange juice Large pinch of saffron Large pinch of sugar 1 tablespoon of onion, minced Salt 2 tablespoons unsalted butter GREENS and FISH 1 1/2 pounds of greens, such as spinach or kale 3 tablespoons olive oil, divided A splash of water, about 3 tablespoons Grated orange zest  Salt to taste 1 1/2 pounds trout...

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Tim’s Salmon BLT

[vc_row][vc_column width="1/4"][vc_single_image image="6605" img_size="full"][vc_column_text] Serves 2-4 (depending on number of fillets) [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text]Recipe by Tim Campbell, aquatic invasive species outreach specialist at Wisconsin Sea Grant Says Tim, "This is an easy spin on a classic BLT that makes it a bit heartier and dinner-worthy. I first tried a...

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Grilled Lake Trout with Lemon Mayonnaise

[vc_row][vc_column width="1/4"][vc_single_image image="6520" img_size="full"][vc_column_text] Serves 4 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients: 4 lake trout steaks, about 1 inch thick ¼ cup vegetable oil salt freshly ground black pepper Lemon Mayonnaise 1 cup mayonnaise 3 tablespoons fresh lemon juice 1/8 teaspoon cayenne pepper 1/8 teaspoon salt 3 tablespoons lemon zest Directions: In small bowl, combine mayonnaise, juice, cayenne, salt and zest. Set aside...

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Grilled Marinated Lake Trout with Herb Butter

[vc_row][vc_column width="1/4"][vc_single_image image="6518" img_size="full"][vc_column_text] Serves 8 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients: 4 lake trout fillets ½ cup vegetable oil 1/3 cup soy sauce ¼ cup fresh lemon juice 1 teaspoon lemon zest 1 garlic clove, minced Directions: In small bowl, combine oil, soy sauce, lemon juice, zest and garlic. Blend well. Place fillets in single layer in shallow...

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Salad-Stuffed Rainbow Trout

[vc_row][vc_column width="1/4"][vc_single_image image="6491" img_size="full"][vc_column_text][/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients:   1 whole rainbow trout (or salmon or other trout), butterflied ½ pound greens (arugula, mizuna, tatsoi, baby kale or baby chard), washed and dried 1 small russet potato 1 lemon ¼ cup really good olive oil 1 tsp. dijon mustard Kosher salt   Directions: Preheat oven to 350°F. Season the...

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Fisherman’s Brunch

[vc_row][vc_column width="1/4"][vc_single_image image="6484" img_size="full"][vc_column_text] Serves 4 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients: 1 cup cooked flake fish (lake trout or rainbow trout are good options) 8 frozen tart pastry shells or 1 9-inch pie shell ½ cup grated Swiss cheese 1 tablespoon finely chopped onion 4 slightly beaten eggs 1 teaspoon salt 1 teaspoon pepper Paprika Directions: Bake pastry shells at...

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Crispy Arctic Char

Crispy Salmon with Roasted Squash and Kale Chips

[vc_row][vc_column width="1/4"][vc_single_image image="6406"][vc_column_text] Serves 4 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Kale Chips Ingredients: 1 bunch kale, washed and dried 1 tablespoon olive oil 1 tablespoon lemon juice ½ teaspoon sea salt (or more to taste) optional grated parmesan cheese Directions: You can make these ahead of time. Preheat oven to 325°. Remove stalks and tear or cut kale into 1-inch-ish...

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Vineyard Trout

[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: 4 trout fillets (6-8 ounces each) Wine bouillon 1 cup water 1/4 teaspoon dill seed 1/4 teaspoon rosemary 1/2 cup dry white wine 1/2 teaspoon seasoned salt Directions: Mix water and wine in a large pan. Add seasonings. Adjust the amount of water and wine to taste. Arrange trout fillets...