Today the delicacy is available in several varieties, including whitefish and lake trout from the Great Lakes and mild, pink-fleshed rainbow trout raised by inland fish farmers.įans of smoked fish in Wisconsin typically eat it plain with crackers or in a sandwich with buttered rye bread and sweet onions, and sometimes they mix it with cream cheese and spices in a spread or dip. Smoked fish is also a Wisconsin tradition, one that dates to native peoples who preserved their catch by slow-cooking it over a smoldering flame that the process also yielded sweet-smoked, woodsy flavor was a bonus. The royal treatment includes such accents as bacon, onions, mushrooms or sweet peppers. One need do nothing more than sauté them, place on buttered toast, and set to. When cooked properly - that is, barely - they are almost creamy in texture and uncommonly delicious. The morsels are rich but mild, and if very fresh, they are not at all fishy. On the Bayfield Peninsula, fish markets occasionally offer whitefish livers for sale, and they show up as appetizers at restaurants like Maggie's and Gruenke's in Bayfield and Fish Lips, a tavern in tiny Cornucopia at the very top of the state. Whitefish livers, which may seem an unlikely delicacy to many people, are greatly enjoyed by families who live near lakes Superior and Michigan, where the big, thick-fleshed fish thrive. Wisconsin's fish fry and fish boil have gained widespread recognition as regional specialties, but there are other, more unusual fish foodways that remain known largely to very local populations.
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