It may not be the deadliest catch, but come with me as I go on a whitefish boat to catch one of the classic fishes of Great Lakes dining, and explore the history and prospects for this very local and sustainable fish.
True Great Lakes whitefish are one of the classics of midwestern dining— and a local and sustainable choice to boot. In the second of my two-part exploration of fish and sustainability, I go on a Lake Michigan whitefish boat to see how they’re fished, talk with the family that runs a fifth-generation, 130-year-old Wisconsin fishery, and talk to chefs and fish sellers (including a 92-year-old “retired” fish seller who still comes in to work every day) about what makes these fish special—if, sometimes, a hard sell to diners looking for the latest thing. It runs 19:54; be sure to also watch the first in this series, A Better Fish.
Here’s Susie Q Fish Co.’s site.
Here’s Robert’s Fish Market founder Robert Schuffler’s gefilte fish recipe:
Here’s a nice video I found about very local fish in Montauk, New York.
And be sure to read Art Jackson (SFOB #7)’s observations in the comments section.
About Sky Full of Bacon
Sky Full of Bacon #11: A Better Fish
Sky Full of Bacon #10: Prosciutto di Iowa
Sky Full of Bacon #9: Raccoon Stories
Sky Full of Bacon #8: Pear-Shaped World
Sky Full of Bacon #7: Eat This City
Sky Full of Bacon #6: There Will Be Pork (pt. 2)
Sky Full of Bacon #5: There Will Be Pork (pt. 1)
Sky Full of Bacon #4: A Head’s Tale
Sky Full of Bacon #3: The Last Brisket Show
Sky Full of Bacon #2: Duck School
Sky Full of Bacon #1: How Local Can You Go?
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