There’s nothing to compare with the pleasures of catching fish – unless it’s eating fish! A new cookbook put out by the Michigan Sea Grant College Program – just in time for gift giving – will improve your dining experience with its offering of recipes to prepare a Great Lakes native species, the Great Lakes whitefish. The lake whitefish fishery is one of the success stories of Great Lakes fisheries management: stocks have been harvested sustainably for generations. The book compiles more than 55 recipes and techniques from experts for frying, steaming, poaching, smoking, grilling or pickling whitefish, but these recipes are adaptable to other fish species. “Wild Caught and Close to Home: Selecting and Preparing Great Lakes Whitefish” is bound with a covered spiral, which is great when you need to lay it open while cooking up your dinner. To order your copy, visit http://www.miseagrant.com/.