Have you ever wondered where the fish you eat comes from?

A century ago, the answer to that question for Wisconsinites was obvious — most of the fish were caught in lakes Michigan and Superior.

For decades, Friday fish fry menus mostly served lake perch, and to a lesser extent, walleye and smelt.

Local commercial fishermen caught the fish and sold them through wholesalers to Wisconsin’s taverns and restaurants.

Read more.

Have you listened to this article via the audio player?

If so, send us your feedback around what we can do to improve this feature or further develop it. If not, check it out and let us know what you think via email or on social media.

The NF Aggregator showcases relevant stories from across the commercial fishing industry. To send us a link for inclusion, get in touch on Linkedin.

Join the Conversation