Lake Superior Whitefish
Lake Superior whitefish in Chicago
Join us tonight before heading to Union Station or a show at the Lyric Opera house and dig into Lloyd’s Chicago’s Dijon Lake Superior whitefish that’s is crusted with horseradish Dijon and doused with a beurre blanc sauce. But before you devour this delicacy, let’s take a closer look at this popular fish.
Native Americans of the area cherished the whitefish for ages because of its distinctive flavors. Due to the taste and texture of this fish, early explorers helped spread the appreciation of the Lake Superior whitefish throughout America.
Those who particularly “don’t like fish” can enjoy Lake Superior whitefish, a versatile fish with a sweet, light flavor. It adapts easily to any method of cooking and its mildness makes it perfect for a variety of dishes. Nutritionally speaking, whitefish is a high quality protein with omega 3’s, vitamins, and minerals.
Today, Lake Superior Fishery is healthy, sustainable, and scientifically managed. The commercial fishery is strictly regulated and managed by Tribal, state, federal, and Canadian governments.
- Lake whitefish require cool, well oxygenated water in the summertime, that’s why it is so prosperous in Lake Superior
- The largest lake whitefish on record weighed 42.67 lbs
- Whitefish is know for its richness and delicacy of flavor
- Fannie Farmer’s 1918 Boston Cooking school cookbook calls whitefish “the finest fish found in the Great Lakes.”
- The Native American word for whitefish is Adikameg
At Lloyd’s Chicago, we take the fresh whitefish and lightly coat it with horseradish Dijon crust but the versatility of this fish lends to a variety of preparations. Here is a suggestion on how to use smoked Lake Superior whitefish in a spread. A tasty snack throughout the day!
Smoked Whitefish spread
1 large smoked whitefish, skinned and boned
¼ cup mayonnaise
5 teaspoons tartar sauce
1 teaspoon lemon juice, or to taste
¼ cup heavy cream
2 drops hot pepper sauce
1 tablespoon Dijon mustard
1 tablespoon horseradish
¼ cup finely chopped red onion
2 stalks finely chopped celery
1 ½ teaspoons capers, chopped
1 tablespoon chopped fresh dill
Place the whitefish, mayonnaise, tartar sauce, lemon juice, cream, hot pepper sauce, and black pepper into a food processor. Pulse until smooth, then scrape into a mixing bowl. Stir in the onion, celery, capers, and dill. Refrigerate at least 1 hour before serving to allow the flavors to meld.
Serve as a spread on crostini or on cucumber rounds or as a stuffing for hardboiled eggs.
Whether you are strolling down Wacker drive from the Willis tower or venturing into Chicago’s Loop, stop by Lloyd’s Chicago and enjoy our version of Lake Superior whitefish and why not add in a glass of Chardonnay to pair it with! See you soon!