Mountain whitefish are relatively small fish, typically measuring between 30 to 40 centimetres in length, though some individuals can exceed this. They possess an olive-green to silvery coloration, with a white underbelly, making them well-camouflaged in their aquatic habitats. Preferring cold, oxygen-rich waters, the mountain whitefish is often found in rapid streams, but it also thrives in lakes and larger rivers. Its diet primarily consists of aquatic insects, small crustaceans, and, occasionally, small fish.

The mountain whitefish has been a constant in the freshwater systems of western North America for millennia. Indigenous communities have long recognized and utilized this fish as a food source. Their predictable migratory patterns, especially during spawning in the late fall, made them accessible for harvest. Moreover, their presence has traditionally been a sign of a healthy aquatic ecosystem, as they are sensitive to water quality changes, making them a reliable gauge of environmental health.

Mountain whitefish are appreciated for their delicate flavour and flaky texture. While their smaller size and numerous bones can pose a challenge, with the right preparation, they can be a delightful dish. Often, they are best cooked simply — pan-fried with a touch of butter, lemon, and herbs allows their natural flavours to shine. Grilling or smoking are also popular methods, with the latter imparting a rich, smoky flavour to the fish. The whitefish can also be used in soups or stews, where its flesh easily absorbs the flavours of the broth. When preparing, it's essential to ensure the fish is fresh, and its delicate nature means it should be consumed relatively soon after being caught.

More on cooking Whitefish

• How to catch and prepare Mountain Whitefish
• Are Whitefish good to eat