Whitefish is a commonly caught fish around these parts. It's much like the freshwater herring, also common around here. It is a fairly mild flavored fish and is served in many of our local restaurants, usually as a deep-fried, batter-coated fillet. In fillet form, it's a pretty good fish.
Like carp, whitefish is shunned because it has so many bones. We have some truly great freshwater fish in these parts, such as wild speckled trout, walleye, muskellunge, small mouth bass, and both yellow and jumbo perch. Then there are the various salmon and trout that are caught. We have lake trout, rainbow trout, brown trout, coasters, and speckled trout, along with splake and steelheads. We have coho, chinook, king, and pink salmon. With all of these, whitefish, though a perfectly good fish, just isn't preffered. It isn't a seriously fighting game fish, and so isn't as fun to catch. It doesn't have the legendary status of the trout and salmon families. And in the spring, we have the small but tasty smelt. But there is nothing really wrong with it. We're just spoiled. And I'm sure I'm forgetting some other great fish.
Carp are not indigenous to the great lakes and were brought here by European settlers who thought of it as gourmet fair. Compared to the native species around here, it is a trash fish. Again, there is nothing really wrong with carp. It's eaten all over Europe. Oh, and we also have channel cats, and bullheads that are pretty tasty.
I would hesitate to eat any freshwater fish raw as they often contain parasites such as tape worm, or organisms that can make you seriously ill. I have never heard of eating whitefish raw. Smoked, poached, pan-fried, baked, broiled, grilled, deep-fried, planked are all great ways to cook whitefish. It is sometimes found in soups, or creamed as well.
Hope this helps.
Seeeeeeya; Goodweed of the North