Whitefish

While many forms of white-fleshed fish with mild flavor are called “white fish,” such as cod, haddock, hake, and pollock, “whitefish” also refers to a group of freshwater fish including the lake and round whitefish. Related to both salmon and trout, lake whitefish had been depleted by overfishing in the 1960s but have since recovered.
They are fished commercially in the Great Lakes in both the United States and Canada.
Nutritional Facts :
Three ounces of whitefish cooked by dry heat provides 146 calories, 0 g carbohydrate, 20.8 g protein, 6.4 g fat, 0 g dietary fiber, 65 mg cholesterol, 111 IU vitamin A, 3.3 mg niacin, 14 mcg folic acid, 345 mg potassium, 55 mg sodium, 294 mg phosphorus, 28 mg calcium, 36 mg magnesium, and 1.08 mg zinc.