Whitefish

Coregonus and Prosopium, genera of marine and freshwater fish spread across the North Atlantic and the northern lakes of Europe and North America, are collectively sold as whitefish. The trade leans on Coregonus clupeaformis, the lake whitefish, and C. albula, the vendace. They move fresh and frozen — lake whitefish traditionally smoked whole, the small vendace prized in Nordic cooking, its roe a delicacy in some regions. Lean and white-fleshed, they take well to smoking, frying, and pickling. Freshwater origin means proper cooking to control parasites, and the Great Lakes and European lake fisheries that supply them work under managed quotas.