Lake Superior Rainbow Smelt Advisory

In January 2021, the Wisconsin Department of Natural Resources (DNR) and the Wisconsin Department of Health Services (DHS) issued a PFAS-based fish consumption advisory for Lake Superior rainbow smelt.

Due to the high levels of PFOS found in the samples, the DNR and DHS updated the recommended rainbow smelt consumption advisory from an unrestricted amount to one meal per month for Lake Superior.

The sampling completed by the DNR found elevated levels of PFAS (per- and polyfluoroalkyl substances), particularly the compound PFOS, in rainbow smelt in Lake Superior.

According to Wiconsin DNR, rainbow smelt were collected from two locations in Lake Superior in 2019 approximately 30 miles apart at sites near the Apostle Islands and off Port Wing. PFAS was detected in samples from both locations.

Rainbow Smelt

 

Rainbow smelt are a small, silver fish that are non-native to Lake Superior. Smelt are sometimes caught by ice fishing, but the majority of harvesting occurs in the springtime as the fish migrate into streams to spawn.

Rainbow smelt can either be anadromous or landlocked in freshwater. Landlocked populations from Maine were introduced to Crystal Lake, Michigan and then spread to the Great Lakes.

For fish consumption advice for rainbow smelt and other Great Lakes fish species, visit the Wisconsin DNR’s webpage (dnr.wisconsin.gov).

source: Wisconsin Department of Natural Resources

Great Lakes Whitefish

Historically, whitefish were an important food fish to Great Lakes communities. Their popularity as table fare continues today. Whitefish is also high in omega-3 fish oils.

In blind taste tests performed at Michigan State University, tasters chose Great Lakes whitefish 2 to 1 over comparable whitefish harvested from inland lakes in Canada.

Many restaurants throughout the region have chosen to use Great Lakes whitefish exclusively for everything from basic fish sandwiches to high-end cuisine.

Great Lakes Whitefish Sandwich Recipe

(2) 8 oz. fillets Great Lakes Whitefish, thawed
White or whole-wheat bakery buns
3 Tbsp. mayonnaise or salad dressing, regular or fat-free
Herbs to taste: Try basil, thyme, tarragon, dill or a blend
Iceberg or leaf lettuce
Tomato slices (optional)

Grill, broil, bake, or fry the fillets (see Preparation Tips). Split buns and warm in a toaster oven or microwave.

Mix your choice of herbs with the mayo. When fish is done, cut to fit buns. Arrange fish pieces on buns and top with herbed mayo, lettuce and tomato.

recipe source: www.greatlakeswhitefish.com

Choosing Freshwater Trout and Char for the Table

Arctic char

Seafood lovers and chefs around the world often choose trout and char as a main course. This special family of fish are found worldwide in freshwater and saltwater environments.

Some trout and char are anadromous; they are spawned in rivers and streams, then migrate to the ocean, returning to freshwater only to spawn.

Arctic char are beautiful fish are found in both freshwater and saltwater in Arctic, sub-Arctic and alpine lakes and coastal waters. Char are found in the Canadian Arctic, the United Kingdom, Northern Europe, Scandinavia and Russia. Other names for this fish include, charr, goletst, iqaluk or tariungmiutaq.

Brook trout are gray, with patterns of red, yellow and orange, topped off with cream spots and white tipped fins. They are typically smaller than other trout. Brook trout are typically 7-12 inches in length, but sometimes reach sizes of 18 inches or more.

Brown trout vary in color from silvery with few spots and a white belly, to the typical brown fading to creamy white on the fish's belly, with medium-sized spots surrounded by lighter coloration. The silver forms of brown trout are sometimes mistaken for rainbow trout. Brown trout are native to Europe and Asia but has been stocked successfully in the North America and other regions. Sea trout (S. trutta morpha trutta) are fish of the same species that adopt an anadromous lifestyle. Brown trout art is very popular, both in its native countries as well as in North American culture.

Lake trout are another freshwater trout, belonging to the salmonine genus; distinct from the "true" trout and salmon. Lake trout have small, light, irregular shaped spots on a silvery-to-dark background although color can vary considerably depending on seasons and local conditions. Male and female lake trout are similar, with males having a slightly longer and more pointed snout. Lake trout can be distinguished from other char species by the absence of pink spots and their deeply forked tail. They average one to three pounds, but  occasionally exceed 25 pounds.

Rainbow trout are one of the most respected and sought after game fish of North America. These colorful trout are native to western North America from the Aleutian Islands to northern Mexico, but have been widely introduced to waters throughout North America and the rest of the world. A typical life cycle of this species begins with a stream for spawning followed by a larger body of water for maturation. The flesh of rainbow trout which has a distinctive flavor is often cooked with head and fins intact, which makes for an appealing presentation.

Arctic Char

The Arctic char is a member of the Salmonidae family which includes salmon and trout. Arctic char are found in both freshwater and saltwater in Arctic, sub-Arctic and alpine lakes and coastal waters of Canada, Iceland, Greenland, Scandinavia, Siberia, the U.K. and other parts of northern Europe.

Arctic char is light, moist and firm in texture and serves as an excellent salmon or trout substitute. Char are highly prized for their excellent flavor and high content of Omega 3 fish oil.

Fish Chowder made with Arctic Char

2 lbs. arctic char
2 potatoes peeled cut into 3/4 inch cubes
1 small onion, sliced
6 strips bacon or salt pork
3 Tbsp. butter
2 cups scalded milk
salt and pepper to taste

Preparation

Remove skin and fillets and cut off head and tail. Cut fish into 2 inch pieces and set aside.

Put head, tail, and backbone pieces into a stew pan, add 2 cups of cold water and bring slowly to boiling point; cook 5 minutes.

Cut bacon or salt pork into small pieces and fry out, add onion and fry 5 minutes. Strain fat into a large pan, add potatoes to fat, then add 2 cups boiling water and cook 5 minutes.

Add liquor drained from the bones, add fish, cover and simmer 5 minutes.

Add milk, salt, pepper, and butter.

To thicken, melt 1 tablespoon butter and add 2 tablespoons flour, blending well. Gradually add 2 cups scalded milk.

Serve steaming hot with crackers.