Recipe Book to Support Fish Consumption Guidelines in Lake Champlain Basin

As part of an almost two‑year project, Josie Aja, a University of Vermont sophomore and LCSG Science Communications Intern, has developed a new recipe book designed to highlight safe and sustainable fish consumption practices. The resource is informed by research funded by Lake Champlain Sea Grant and its partners.

While Lake Champlain is often recognized for its sport fishing, survey data from LCSG researchers show that at least 14% of anglers in the basin fish for food. However, several species in the lake come with consumption advisories. Mercury, a contaminant that poses human health concerns, bioaccumulates in fish, meaning its concentration increases higher up the food chain. The fish with the greatest levels of mercury in Lake Champlain are walleye and redhorse sucker.

“The goal of this project is to translate scientific research into something accessible, practical, and interactive,” shared Josie. “Food is a powerful way to communicate information about health, sustainability, and our relationship to the lake.”

The recipe book features seasonal dishes using species commonly found in the region, such as brook trout, yellow perch, and brown bullhead. Its purpose is to help residents make safe, healthy choices about the fish they eat while also promoting best management practices for responsible fishing.

"This recipe book is a creative and meaningful way to inform everyday decisions. By pairing practical cooking ideas with safe eating guidelines, it empowers people to enjoy local fish with confidence," remarks Dr. Vivien Taylor, Research Associate Professor at Dartmouth College. 

In addition to showcasing fish found in the Lake Champlain basin, the recipes incorporate herbs and greens that can be foraged locally, connecting ecological knowledge directly to everyday meal planning.

You can access the recipe book by clicking here. Recipes will continue to be shared on the Lake Champlain Sea Grant Instagram page.