Body herring-like, depending on the local breed more or less slender. It has a small head, with a pointed, often even extended nose-shaped snout. Sides and belly white or silvery shiny, back steel blue. Reaches a length of up to 45 cm, weight up to 6 kg.
The meat of whitefish is white, tender, fatty and comes away easily from the few bones. In Poland, whitefish is most often eaten smoked. It can also be baked, grilled, fried, prepared as soup or meatballs. Fresh whitefish tartare is also excellent.