Wild Caught

18 chefs from around the Great Lakes, including Paul Carlson and one of his mentor's, Chef Deb Pearce, contributed recipes to Wild Caught and Close to Home: Selecting and Preparing Great Lakes Whitefish. The cookbook also covers the history of whitefish as well as some tips in regards to purchasing and handling whitefish. Click to enlarge the article below by Rick Coates, Northern Express Weekly, March 21, 2011.