Great Lakes whitefish cookbook on sale for a limited time
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Lake whitefish were an important food source for Native Americans around the Great Lakes well before the arrival of European settlers. These early European explorers to the Great Lakes praised the lake whitefish for its fine flavor and abundance, and began to recognize its importance in the region.
Great Lakes whitefish from Michigan’s highly managed fisheries is caught by small, family-based operations and processed close to home. This local food possesses an extremely small ‘carbon footprint’ that contributes toward its sustainability. By looking for the country of origin label on the packaged fish and identification of where the fish was processed, consumers can make choices to purchase locally caught and processed fish.
To get the most culinary enjoyment out of Great Lakes whitefish, Michigan Sea Grant and Michigan State University Extension teamed up with the Northern Michigan University Hospitality Management program to produce a cookbook featuring nearly 60 lake whitefish recipes. The cookbook, “Wild Caught and Close to Home: Selecting and Preparing Great Lakes Whitefish,” offers special recipes from fishermen, chefs, and culinary educators in the Great Lakes region.
The cookbook offers an introduction to purchasing, handling and the health benefits of Great Lakes whitefish. Great Lakes whitefish boasts a long list of health advantages including a high quality, low cost protein option with beneficial omega-3 fatty acids, vitamins and minerals. One 3-oz. serving of Great Lakes whitefish features omega-3 fatty acids including .35g of EPA and 1.03g of DHA. That is more than pink and sockeye salmon. Supportive, but not conclusive, research shows that consumption of EPA and DHA omega-3 fatty acids may reduce the risk of coronary heart disease.
When you acquire of copy of the cookbook, you will see that you can enjoy a different lake whitefish recipe every week for an entire year. The cookbook is divided into sections based on preparation techniques that include frying, sautéing and stir-frying, pouching and soup making, broiling and grilling, roasting and baking, and smoking and pickling.
For a limited time the Michigan Sea Grant online bookstore has the cookbook on sale for only $11.02, which is a 35% discount! To purchase the cookbook place it in the cart and enter COOK into the coupon code section and then click apply (case-sensitive). Hurry, this offer will expire August 31st!
Michigan Sea Grant helps to foster economic growth and protect Michigan’s coastal, Great Lakes resources through education, research and outreach. A collaborative effort of the University of Michigan and Michigan State University, Michigan Sea Grant is part of the NOAA-National Sea Grant network of 33 university-based programs.
