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.


Eat Wisconsin Fish /  (Page 5)
Read More

Rosalia’s Barbequed Fish

TIME TO GET CREATIVE IN THE KITCHEN!STARTER INGREDIENTS (QUANTITIES ARE UP TO YOU AND YOUR TASTE BUDS):BreadcrumbsParmesan CheeseSaltPepperDried OreganoOlive OilWhitefish or troutDIRECTIONS:First – make a mixture you think is yummy out of breadcrumbs, Parmesan cheese, salt, pepper and dried oregano. Mix in bowl and set aside....

Read More

Miso Marinated Perch

Ingredients:sake¾ cup mirin2 cups white miso paste1 ¼ cups granulated sugar¼ chopped scallions (or more)1 tbps. freshly grated ginger (or more)8-12 yellow perch filletsDirections:Bring the sake and the mirin to a boil in a saucepan for about 20-30 seconds to boil off the alcohol. Turn...

Read More

Easy Ginger Soy Grilled Fish

INGREDIENTS:¼ cup honey½ cup soy sauce1 tablespoon freshly grated ginger2-3 cloves of garlic (chopped or crushed)1 cup olive oil3 tbs. apple cider, white or rice vinegar1 ½ to 2 lbs of firm fish (lake whitefish, lake trout, steelhead/rainbow trout)Garnish with sesame seeds, chives and lemon...

Read More

Smoked Whitefish Cakes

SERVES 4 Ingredients:3 large fresh jalapeño peppers2 tbsp. olive oil1 medium red bell pepper, finely diced1 medium yellow bell pepper, finely diced½ c. plain bread crumbs3/4 c. mayonnaise¼ c. coarsely chopped fresh cilantro2 tbsp. favorite seafood seasoning2 tbsp. minced garlicBlack pepper to taste1 ½ lbs. smoked...

Read More

Fried Whitefish Tacos

Ingredients:4 cups vegetable oil12–16 corn tortillas1 cup all-purpose flour2 teaspoons salt1 cup beer (not dark)1 pound Great Lakes whitefish fillets, cut into 3-inch by 1-inch stripsDirections:Preheat oven to 350°F. Heat 1 inch of oil in a 10-inch heavy pot (2–3 inches deep) over moderate heat...

Read More

Salad-Stuffed Rainbow Trout

Ingredients: 1 whole rainbow trout (or salmon or other trout), butterflied½ pound greens (arugula, mizuna, tatsoi, baby kale or baby chard), washed and dried1 small russet potato1 lemon¼ cup really good olive oil1 tsp. dijon mustardKosher saltDirections:Preheat oven to 350°F. Season the fish inside and out...

Read More

Lake Michigan “Scallops” Recipe

SERVES 2 Ingredients:1 lb. ground or flaked lake whitefish10 slices of applewood smoked bacon1/8 tsp. salt¼ tsp. lemon pepper¼ cup grated Parmesan cheese1 cup fresh mushrooms chopped3 tbsp. chopped green olives2 tbsp. chopped onion2 tbsp. chopped sweet pepper1 tbsp. olive oilDirections:Preheat oven to 350°F. In a...

Read More

Perch Sandwich

SERVES 6 Ingredients:2 lbs. mild and flaky fish fillets (fresh or frozen). Whitefish or perch would work well.½ tsp. salt, or to taste½ tsp. garlic powder1/8 tsp. liquid hot pepper sauce, or to taste2 tsp. olive oil Directions:Thaw fish if frozen. Cut into serving sized portions (about...