Steamed Whitefish Yamakake
An intensely concentrated broth pairs with delicate white fish and rich shiitake mushrooms. Gently steaming the fish gives it light and flaky texture. The citrus zest added just before serving brightens the whole dish.
Grilled Cobia Salad with Corn and Watermelon
Chef Kevin Willmann of Farmhaus in St. Louis likes to grill cobia, a sweet, flaky whitefish, for this bright, refreshing salad. If you can’t get wild cobia, mahimahi or even farm-raised cobia are also a sustainable choice. Willmann also suggests chilling the grilled fish before assembling the salad for easier and cleaner flakes. Slideshow: More Whitefish Recipes
Easy Whitefish Recipes
Whitefish—such as cod, hake or pollock—can be the base to an endless variety of dishes. Here, some of our favorites including salty and sweet shio koji whitefish paired with vinegar-braised kale and a hearty whitefish chowder.
Smoked whitefish salad is a staple in many Jewish delis and bagel shops, and while excellent purchased versions abound, making your own is a snap. Our recipe is creamy (we add both mayonnaise and crème fraîche) and lightly smoky with a lemony tang and plenty of fresh dill. We also add dill pickle for a hit of acidity and crunch. We like to spread the salad on pumpernickel triangles or bagel chips and top it with thin slices of cucumber, but spreading it on bagels or scooping it over a bed of crunchy lettuce never gets old. Slideshow: More Whitefish Recipes
Smoked Whitefish Brandade
After working in the world's great kitchens, some chefs are relocating to the heartland—and finding culinary inspiration there. One such chef is Amy Thielen; after stints in New York City, she returned to Minnesota and wrote a cookbook, The New Midwestern Table. This is her twist on a French classic. Slideshow: Party Dips