WHITEFISH is a cousin within the Salmon/Trout families, displaying the best qualities of both. Firm, thick flesh of larger fish has a robust but mellow taste, standing up well to the rigors of Michigan’s less-than-glamorously named “fish boil.” These inhabitants of the Great Lakes are deep-water swimmers and small-mouthed, a challenge for fishermen, but well worth the effort. Whitefish can be used as a freshwater counterpart in any recipes calling for cod or halibut. Our whitefish is wild-caught in Canadian lakes. Priced per pound and weighed as whole fish.