JChief wrote on May 3^rd, 2011 at 8:34pm:

Puckster wrote on May 3rd, 2011 at 1:51am: I think another factor is cultural.  I caught a whitefish in Pickerel Lake once...looked like a rough fish, almost like a carp. Similar experience on a Canada trip out side of the Q. Caught 2 whitefish which to my then uneducated eye looked like a cross between a shad and a carp and promptly released them. When I got back to the dock I saw a Canadian couple with a few of the shad/carp on a stringer so I had to ask. In their opinion, whitefish was the only fish to keep for eating purposes. I still haven't tried it other than smoked but live and learn. Or is it learn and live? J

Did a trip into the White Otter one year, when a old paddling companion was recovering from a serious closed head injury. Stayed in Cabin run by Canoe Canada, on little lake off of White Otter. Stroll thru woods put us in WO with boat and motor.

One of the guys reeled in a Whitefish, much to my surprise. He didn't know what it was and almost let it go. I recognized it and we got onto a school and caught a few more.

They were spectacular grilled in foil with onions and Cajun Blackened Fish seasonings ;)

Seasonings/Sauces/Marinades IF done right add to the flavor of fish, not take away. If all you taste is the seasoning you might as well get a piece of freezer burned cod and chew on that :P