11-14-2008, 08:29 PM
Back when I did a lot more stream/fly fishing, I used to keep a whitefish now and then. There were 2 things that seemed to be important when preparing them.
1. Whitefish are delicious fresh, but if you stuck them in the freezer, even for a couple of days, they would rapidly become inedible (far faster than other species). I assume this is due to the high fat content in the flesh.
2. I never found them to be that good fried. I used to like to barberque them whole, with a touch of BBQ sauce. I also like them baked or smoked as described. I would conjecture that adding cooking fat to a fatty fleshed meat is why I never liked them fried, but other's tastes may vary.
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1. Whitefish are delicious fresh, but if you stuck them in the freezer, even for a couple of days, they would rapidly become inedible (far faster than other species). I assume this is due to the high fat content in the flesh.
2. I never found them to be that good fried. I used to like to barberque them whole, with a touch of BBQ sauce. I also like them baked or smoked as described. I would conjecture that adding cooking fat to a fatty fleshed meat is why I never liked them fried, but other's tastes may vary.
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