Whitefish (sig) fillet

Boneless fillet of the northern whitefish sig, white, with firm tender moderately fatty meat and a subtle sweetish taste, for frying in flour, baking in foil, grilling and smoking.

Whitefish (sig) fillet is boneless fillet of the northern lake-river fish sig of the salmon family, white, with firm tender moderately fatty meat, a subtle sweetish taste, a pleasant fresh aroma and few bones. It is fried in flour and butter, baked in foil and under cheese, steamed and grilled, smoked and lightly salted, cut into sashimi and made into fish cutlets and fish soup.

Recipes with this ingredient

Northern fish soup with salmon milt and tomatoEuropean cuisine | Soups

Tunguska brand chef Nikolay Bobrov shared the recipe with us.

Whitefish with vegetablesArmenian cuisine | Main courses

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

Whitefish with green appleEstonian cuisine | Main courses

Sig with green apple is an exquisite dish of Estonian cuisine that combines fresh, rich, and subtle flavors. Lightly salted sig gains a savory depth from the wild garlic oil-based mayonnaise, while the airy cream made from curd, cream, and apple pomace adds lightness and a pleasant tang to the dish. The pickled cucumber contributes a crunchy texture and refreshing note to the composition. This dish reveals the gastronomic traditions of Estonia, where the natural taste of ingredients and balance of textures are valued. It is perfect for serving as an appetizer or light dinner, highlighting the natural richness of flavors from fresh and fermented ingredients.

Slightly salted whitefish appetizerEstonian cuisine | Appetizers

The recipe is taken from the book "Geography to taste. Estonia" by Nika Ganich.