Caught wild in the North American Lakes, our whitefish meets the highest standards of quality and taste. To best showcase the deeply savory and briny flavor of this beloved freshwater fish, we carefully hot-smoke using a blend of North American hardwoods. With a century of expertise in our smokers’ back pockets, we pull the fish at just the right time—when the skin takes on that unmistakable golden glow, and the flesh strikes the perfect balance of succulent and firm.
What’s next for our smoked whitefish? It’s up to you, and that’s the beauty of it. But we have great expectations for this Great Lakes export—homemade whitefish salad, whitefish fritters, whitefish hash, you name it. Ultra-smoky and ultra-luscious, this delicacy goes great with aioli, dill, cheese, and eggs. And it’s just as stunning in a composed dish as it is with a humble slice of buttered rye.
Lake whitefish, salt and natural hardwood smoke.
May contain bones
Omega-3 fatty acids, good source of protein and gluten free.
Contains fish
It sure is. You can extend the shelf life of your fish for up to 6 months by popping it in the freezer, then thawing it in the fridge (set below 40°F) when you’re ready to enjoy. Just avoid re-freezing if you’d like to preserve the superior texture, flavor, and color of the fish.
