What is whitefish?
Whitefish or whitefish is a freshwater fish belonging to the Salmonidae family (salmonids), to the Genus Coregonus and to the species lavaretus (the binomial nomenclature of the whitefish is Coregonus lavaretus).
Commonly called golden or golden trout, whitefish is quite similar to lake trout, although it has a more silver coat and a much smaller mouth.
Whitefish belongs to the whole of fishery products, in turn included in the fundamental group I of foods, being a source of proteins with high biological value, specific minerals and vitamins. It is also rich in good fats but, unlike the products of sea, does not contain iodine.
In the kitchen, whitefish is widely used, especially in the areas surrounding the watercourses that are rich in it. This fish can be used as a dish, simply roasted or boiled, or as an ingredient for first courses.
It is fished in a sustainable way and, also thanks to a rather rapid life cycle, it is not an endangered species; it is also subjected to breeding and restocking.
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