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Preparing Lake Superior White Fish
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- Опубликовано: 12 апр 2011
- Chef Kirk Bratrud demonstrates how to prepare a Lake Superior Whitefish from start to finish, including removing pin bones, breading, and pan frying it to perfection. Chef Kirk is a James Beard Foundation Award Winning Chef.
This guys great. Seems like a good soul.
Old video but still fresh today, nice watch
Looks great Doug
excellent presentation.
Id rather have it as English Style Fish and Chips. Man I have not had it in years. Such a light and airy fish deep fried.
Looks good, i wish i could buy the fish here in new york city area. We have been eating smoked whitefish for years but not fresh fried like you prepared.
Just caught a whitefish today on lake Simcoe, in Innisfil, Ontario. Goin try this.
The whitefish are still going strong caught some good ones today!
Looks nummy. I'm going to try it.
Had Superior whitefish right off the boat in Marquette...excellent! Lake trout...not so excellent.
Lake trout is really under estimated, you may not have had it prepared the right way.
Grilled, baked or chowder. Deepfrying trout is a disgrace to the fillet!
If it’s a siskiwit Lake Trout, they are disgustingly fat and greasy.
Most LT from Lake Superior are siskiwit, which need the fat reserves to survive the cold water.
Whitefish come from a little shallower water, which is a little warmer, so not as greasy and fat.
Native, shallower water LT are a fine delicacy.
Would have been much nicer if you also showed the whole actual fish.
Huh? Why?
Who wants to see the head and tail?
Does somebody think it’s not fish?
One bite and your sure its fish.
burnt the butter tisk tisk