Rocky Mountain Whitefish?
 

Whats the best way to cook em, other than smoking them? I caught one out of the bow today and thought I would try it, Just not sure of the best way. I didn't really stay out for too long because that wind was bloody cold!! Also hooked into a really nice rainbow but it snapped my line on an ice shelf and took off with my fly

whiteys ,,, cooking
 

Scale , you can leave the skin on if you are going to halve the fish, fillet or gut and split in half , dehead ,
soak in cold water and salt and alittle (1 tsp )
lemon juice . Soaking gets the muddy taste
out .Soak for about an hour .Put on rack over foil in oven 375 F so fat will drip off.
I make this basting sauce of
2 Tbls spoon of olive oil
1 tbls spoon of butter
1tbls soya sauce
1 tbls brown sugar
1 clove of minced garlic
warm this up in microwave 25 seconds on high till butter melts . stir
and baste fish , bake till well done
This basting sauce is good on Salmon ,Lakers
Rainbows

bow
 

yikes, wouldnt wanna eat a rocky white from the bow..your eyes will probably start glowing :lol

maybe
 

I have smoked ones that I caught from the sheep that were caught in the fall during spawn, they swim up from the bow and are fine. The water in the bow is pretty clean for it being a major river though I am skeptical which is why I asked for cooking tips.

Re: maybe
 

I like to cook my whitefish in oil. I roll it in seasoned flour, then eggwash, then breadcrumbs. Then cook in the canola oil till golden brown. Very good.

whiteys
 

Jrs is right That is how I cook most of my fish, frying

but there is a difference in taste between upper

bow and lower bow white fish and I have found

that the lower have that muddy smell and taste

so at least soaking them is a good idea....

TL

Whitey
 

Yeah it was okay, it was kinda muddy. Much better off smoking them for sure. Are Lake whitefish, say from McGregor much different in taste??

Meh
 

Rockies or lake whitefish, doesnt matter, the wife guts, scales, and boils the fish, then flakes the meat and mixes it with mushed up potatoes, then fries them or deep fries them into fish patties. oh man im getting hungry:)


only this year did i try to fillet whitefish and use fish crisp, and i will say that is some fine eating too...............

Whites
 

I've found that when you fillet whites, on the skin side there is a pink paste. You scrape off the paste as much as possible and it takes alot of the strong fishy taste out of the meat.

BH

Re
 

Hey guys thanks for the tips. When I skinned it , I did try to get all the fat and that red stuff off. Those fish cake things sound really good bigbore!