Round Whitefish (Menominee)
Prosopium cylindraceum
Cold, deep waters of the Great Lakes and northern inland lakes. A smaller, slimmer cousin of lake whitefish.
Contaminant load: Lower load
Flavor Profile
Mild and clean with a light richness. Very close to lake whitefish, slightly leaner.
Texture & Preparation
Firm, moderate flake, holding together better than cisco.
Cooking Methods
💡 Chef's Insight
Round whitefish is the fish that regional cooks quietly prefer and nobody markets — smaller than lake whitefish, a little leaner, and every bit as good. The size makes it a natural for whole-fish cooking: score both sides, stuff the cavity with dill, lemon, and butter, and roast at 425°F for fifteen minutes until the skin tightens and crackles. For fillets, sear skin-side down in a cold pan brought slowly up to medium-high so the skin renders and goes rigid before the flesh sets, then flip for thirty seconds. It also smokes beautifully — an overnight brine of salt, brown sugar, and bay, then four hours of cherry-wood smoke, gives you something to flake over rye with crème fraîche and capers.
Safety Context
Generally lower concern, in line with other small coregonids. An invertebrate diet and modest size limit accumulation. Standard skin-and-fat removal is still worthwhile for sport-caught fish from advisory waters.
Primary Contaminants
Generally low — a smaller, faster-growing coregonid that feeds on insects and invertebrates rather than fish.
Similar Alternatives
Categories
Find the advisory that applies
This profile describes the species. Recommended consumption frequency depends on where the fish came from — the Water to Table Advisor™ locates the official advisory for your water and household.