Smoked-Whitefish Chowder. 5.0 (1) ... Serve hot. Make Ahead . The chowder can be refrigerated overnight. Suggested Pairing . Zippy, pear-scented Pinot Blanc. Originally appeared: November 2010.

Inspired by their time spent in Michigan, Barr and Hall-Barr’s smoked whitefish dip is a fan favorite at The Annex. by Cheryl Baehr February 12, 2024 at 1:18 PM February 8, 2025. Photography courtesy ...

Another option is smoked sturgeon, which has a meaty texture and comes cold or hot-smoked. Once you have your selection of smoked fish, it's time to assemble your Yom Kippur break fast buffet ...

The port town of St. Ignace in the Upper Peninsula is a mecca for this coastal tradition—properly smoked whitefish and lake trout is a point of pride here, as fundamental as fishing and fire.

The Great Lakes might be home to the world’s most abundant supply of freshwater whitefish, and to many, that treat tastes even better when it is smoked to give it even more flavor.

Hot-smoked fish is like the bacon of the sea. It’s rich, smoky, salty and meaty. It’s made by smoking trout, salmon, mackerel, white fish or tuna at a high temperature so that, unlike the ...

6 ounces boneless, skinless smoked bluefish, whitefish, mackerel, or trout, flaked into small pieces ½ cup plain whole-milk strained (Greek-style) yogurt 1 tablespoon prepared horseradish ...

The Great Lakes might be home to the world’s most abundant supply of freshwater whitefish, and to many, that treat tastes even better when it is smoked to give it even more flavor.