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COAT fish with flour. HEAT dressing in medium skillet on medium heat. Add fish; cook 4 to 5 min. on each side or until fish flakes easily with fork.
The mountain whitefish (Prosopium williamsoni) is one of the most widely distributed salmonid fish of western North America. [3] It is found from the Mackenzie River drainage in Northwest Territories, Canada through western Canada and the northwestern USA in the Pacific, Hudson Bay and upper Missouri River basins to the Truckee River drainage in Nevada and Sevier River drainage in Utah.
The mountain whitefish (Prosopium williamsoni) is native to the park in the Madison River drainage, the Gallatin River drainage, the Yellowstone River below Knowles Falls, the Middle Creek tributary of the Shoshone River and the Snake River drainage. Attempts to introduce mountain whitefish into the Yellowstone River below Yellowstone Lake were ...
The word panfish, also spelled pan-fish or pan fish, is an American English term describing any edible freshwater fish that usually do not outgrow the size of an average frying pan. It is also commonly used by recreational anglers to refer to any small game fish that can fit wholly into a pan for cooking but are still large enough to be legal .
Whitefish, such as haddock and seer, contain very little fat (usually less than 1%) whereas oily fish, such as sardines, contain between 10–25%. The latter, as a result of its high fat content, contain a range of fat-soluble vitamins (A, D, E and K) and essential fatty acids, all of which are vital for the healthy functioning of the body."
Freshwater whitefish, members of the subfamily Coregoninae in the family Salmonidae, including: Atlantic whitefish, Coregonus huntsmani in the genus Coregonus; Common whitefish, Coregonus lavaretus in the genus Coregonus; Lake whitefish, Coregonus clupeaformis in the genus Coregonus; Mountain whitefish, Prosopium williamsoni, in the genus Prosopium
Lake whitefish are found throughout much of Canada and parts of the northern United States, including all of the Great Lakes. The lake whitefish is sometimes referred to as a "humpback" fish due to the small size of the head in relation to the length of the body. [3] [a] It is a valuable commercial fish, and also occasionally taken by sport ...
However, a large variety of other ingredients can be used and substituted—for instance red snapper, [4] shrimp, [5] or even Maine lobster [6] instead of white fish; vegetables such as garlic, celery, carrots and scallions; [7] and herbs and spices such as pepper, capers, bay leaves, olives, parsley, fennel and lemon.