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Preparation Preparation *FreshFrozenSmokedSpecies Species fresh *WhitefishLake TroutHerringSpecies frozen *WhitefishLake TroutHerringSpecies smoked *WhitefishLake TroutHerringSturgeonDress variety Flavour Dress variety fresh whitefish *Whole Medium (2 to 3 lbs)Whole Large (3 to 4 lbs)Whole Jumbo (over 4 lbs)Fillets (skin on)Fillets (skin removed)Dress variety frozen whitefish *Whole Medium (2 to 3 lbs)Whole Large (3 to 4 lbs)Whole Jumbo (over 4 lbs)Fillets (skin on)Fillets (skin removed)Take note: pin bones have been removed from all fillets.Dress variety smoked whitefish *FilletsPiecesWholeDress variety fresh lake trout *Whole Medium (up to 5 lbs)Whole Large (over 6 lbs)Fillets (skin on)Fillets (skin removed)Dress variety Frozen Lake Trout *Fillets (skin on)Fillets (skin removed)Whole Large (over 6 lbs)Dress variety Flavour Smoked Lake Trout *CajunLemon pepperPlainSeasonedTake note: smoked lake trout available in fillets only.Take note: fresh herring available as dressed whole fish only. Take note: frozen herring available as dressed whole fish only. Take note: smoked herring available as dressed whole fish only. Take note: smoked sturgeon available in pieces only. Packaging Packaging fresh whitefish fillets skin on/off *Straight-up (packed loose)Vacuum sealed in plastic (vac-pack)Packaging fresh lake trout fillets skin on/off (copy) *Straight-up (packed loose)Vacuum sealed in plastic (vac-pack)Packaging frozen whitefish fillets skin on/off (copy) *Straight-up (packed loose)Vacuum sealed in plastic (vac-pack)Packaging frozen lake trout fillets skin on/off (copy) (copy) *Straight-up (packed loose)Vacuum sealed in plastic (vac-pack)Number of fillets Vacuum sealed in plastic fresh whitefish fillets skin on/off *1 per vac-pack2 per vac-pack3 per vac-pack4 per vac-packQuantity *5 lbs.10 lbs.15 lbs.20 lbs.25 lbs.30 lbs.40 lbs.50 lbs.75 lbs.100 lbs.150 lbs.200 lbs.300 lbs.500 lbs.750 lbs.1000 lbs.Over 1000 lbs. (United States minimum order is 1000 lbs.)Add to OrderShipping Information Required fields marked with an asterisk (*). 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