HUNGRY GERALD

Whitefish are abundant in the Upper Great Lakes of the United States. Most New Yorkers are familiar with smoked whitefish (sold as filets, whole fish or salads at venerable “appetizing” stores–Russ & Daughters; Zabar’s and Barney Greengrass). A slice of smoked whitefish on a warmed bialy covered in cream cheese is a favored HG breakfast dish. Whitefish are a feature of Wisconsin “fish boils” in locales like Door County and others settled by Scandinavian immigrants. Fish boils are cooked in water in cast iron pots over wood fires. The water gets a lot of salt–one pound of salt per two gallons of water. When the water boils, potatoes and onions (in a wire basket) are lowered into the pot with a dash of Zatarain’s Crab Mix powder. When almost done, chunks of whitefish (in another wire basket) go into the pot. Onions and potatoes are removed and the fish cooks quickly. Platters of fish and vegetables are showered with melted butter—strong horseradish and wedges of lemon on the side. Besides providing wondrous meals–smoked or boiled–whitefish are healthy—much valuable high omega-3 fatty acid. Unaware of its nutritional benefits, HG’s beloved late Mom used whitefish in her gefilte fish mix.