EAST LANSING, Mich. (AP) — A recently released cookbook offers recipes from chefs in the Great Lakes region on how to prepare whitefish caught in the lakes.
The book also covers some whitefish history and is called “Wild Caught and Close to Home: Selecting and Preparing Great Lakes Whitefish.” It’s produced by Michigan Sea Grant, a cooperative program between Michigan State University and the University of Michigan that promotes Great Lakes sustainability.
Contributing chefs include Hans Burtscher of the Grand Hotel on Mackinac Island; Dale Beaubien of Restaurant 301 in Duluth, Minn.; Jack J. Delby of the Renaissance Schaumburg Hotel and Convention Center in Illinois; and Chris Sturzl of Champlin Park High School in Minnesota.
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