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Most of John O’s Whitefish is wild caught under thick ice on Western Canadian inland lakes by family fishers during the late fall and winter months. With water temperatures close to zero, the fish go into a state of ‘suspended animation’ while travelling on ice to our BRC-certified facility.

Whitefish, a member of the salmon and trout family, is the third-most-important commercial fish in Manitoba. A good source of beneficial fatty acids, they are among the most nutritious freshwater species in the world.


Origin: Great Lakes & Western Canada

Taste: Whitefish is very delicate in texture with a mild sweet tasting flesh.

Cooking Methods: Pan sear or bake.

Fresh Whitefish on ice with lemon & lime slices


Oven Roasted Cherry Tomatoes & Basil



1 lb (about 2 x 8-10oz) of John O Foods’ Whitefish fillets

12 -15 garlic cloves, peeled

2 cups of cherry tomatoes

1⁄2 cup loosely packed basil leaves, torn into halves and thirds

1 tablespoon extra virgin olive oil

coarse salt to taste

cracked black pepper to taste


Cooking Instructions

Step 1: Preheat oven to 425 degrees F.

Step 2: Prepare Cherry Tomato Mixture

Preferably in a dutch oven, combine tomatoes, oil, garlic, salt, pepper and 1/2 the basil. If a dutch oven is unavailable, use a 9x13 pan.

Step 3: Cook mixture ahead

Roast for 15 minutes. Remove from oven, gently stir.

Step 4: Add in the Whitefish

Cut the 8-10oz fillets in half. Nestle fish in dutch oven with tomatoes, place back in oven and continue roasting for 10 minutes longer, or until fish is no longer translucent and tomatoes are just beginning to burst.

Step 5: Serve and Enjoy!!!

Divide fish among serving plates. Add remaining basil to tomatoes to taste.

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