The name “whitefish” can be confusing, because it is often used as a generic marketing term for many saltwater species of mild-flavored, white-fleshed fish. Further, it describes at least seven distinct species of related fish, all found in Arctic and sub-Arctic fresh and salt water. The most valuable of these is lake whitefish, Coregonus clupeaformis, which inhabits cold, deep-water lakes in the northern United States and in Canada, which is the primary producer. These silvery, small-mouthed, freshwater fish are in the family Salmonidae. Though related to salmon and trout, they have pure-white meat and are traditionally the species used for gefilte fish. Whitefish roe, marketed as golden caviar, is highly valued. Because whitefish are harvested from cold, northern waters and are not subjected to climatic heat, the quality is generally quite good.