Whitefish are a group of cold-loving, bottom-dwelling fish that play a vital role in Canadian freshwater ecosystems. Among the most well-known are the lake whitefish (Coregonus clupeaformis) and mountain whitefish (Prosopium williamsoni), two species that support recreational, subsistence, and commercial fisheries across much of the country. Though often overlooked by sport anglers in favour of flashier gamefish, whitefish are prized for their delicate, flaky meat and their abundance in clean, cold waters.
LAKE WHITEFISH | MOUNTAIN WHITEFISH | |
Scientific Name | Coregonus clupeaformis | Prosopium williamsoni |
Body Shape | Deep-bodied, small head | Slender, torpedo-shaped |
Mouth Position | Subterminal (faces downward) | Small and terminal (faces forward) |
Habitat | Cold, deep lakes | Cold rivers and mountain lakes |
Range in Canada | Nationwide, including North | Western Canada only |
Common Size | 1–2.5 kg (2–5 lbs), up to 6+ kg | 0.5–1.5 kg (1–3 lbs), rarely larger |
Sport Fishing | Ice fishing, jigging, trolling | Fly fishing, light spinning gear |
Meat Quality | Mild, flaky, highly prized | Mild, but less commonly harvested |
Both species offer excellent eating quality. Lake whitefish are a mainstay of commercial fisheries and Indigenous food systems, particularly in the Great Lakes and northern regions. They're often smoked, baked, or fried. Mountain whitefish, while less targeted for harvest, are tasty when fresh and are a sustainable wild food source in western waters.
Whitefish are deeply embedded in the fabric of Canadian freshwater life — from Indigenous communities and ice huts to alpine rivers and commercial fisheries. Whether you're casting flies into a tumbling western river or pulling a chunky whitefish through the ice in the North, these humble coldwater specialists represent some of the most rewarding and sustainable fishing experiences in the country.