jimmer Posted January 13, 2015 Report Share Posted January 13, 2015 I'm another one that won't freeze whitefish. The taste gets stronger and not as enjoyable. I also make sure I take off the dark fat deposit between the skin and the fillet. You can try BBQ on a cedar plank with your favourite spices, maybe a little hot pepper jelly spread on the fillet. Link to comment Share on other sites More sharing options...
Acountdeleted Posted January 13, 2015 Report Share Posted January 13, 2015 Left whole, scaled and gutted. Rub cavity with salt and butter. Make a standard poultry stuffing, but add a can of crab meat or cocktail shrimp to the mix. Stuff the cavity and truss it shut. Drizzle lemon juice on outside. Wrap in foil. Bake in oven at 350F for at least 20 minutes. I salivate every time I read this recipe. If I land a whitefish, this is happening. Link to comment Share on other sites More sharing options...
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