True Great Lakes whitefish are one of the classics of midwestern dining— and a local and sustainable choice to boot. In the second of my two-part exploration of fish and sustainability, I go on a Lake Michigan whitefish boat to see how they're fished, talk with the family that runs a fifth-generation, 130-year-old Wisconsin fishery, and talk to chefs and fish sellers (including a 92-year-old "retired" fish seller who still comes in to work every day) about what makes these fish special—if, sometimes, a hard sell to diners looking for the latest thing. (19:54) For more information on this James Beard Award-nominated series, go to skyfullofbacon.com/blog.

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