In Canada their main area of distribution extends from western Ontario to the Rocky mountains and north to Great Slave Lake. Throughout their geographical range, they are most often found in warm, silty sections of large rivers and in shallow lakes connected to them. Lake Winnipeg was once the largest producer of these fish, but stocks there were almost wiped out in the twenties as a result of overfishing. Today the main goldeye fishery is centred in the North and South Saskatchewan River. Commercial fishermen use gillnets.
Anglers use light tackle with wet or dry flies, small spinners, or natural bait.
When fresh, the flesh of the goldeye is soft and unpalatable. However, it was noticed as early as 1890 that smoking it as the native Indians did greatly improved its flavour. As a smoked product it rapidly escalated in popularity, with demand exceeding supply since 1930. Now, as in the past, goldeye processing is done almost exclusively in the City of Winnipeg. The fish are gutted, lightly brined, dyed an orange-red colour, then smoked over oak fires.