Fish, cisco, smoked

Smoked cisco is typically eaten cold or at room temperature, with the flesh flaked off the bone and skin, much like smoked whitefish or trout, both relatives sold at the same Great Lakes fish counters. It is traditionally served on crackers, mixed into a spread with cream cheese or sour cream, or plated alongside pickled onion, capers, and dark rye bread. The smoking process firms up the texture and adds a pronounced smoky, salty flavor, so it is used more as a garnish or appetizer component than eaten as a plain fillet, and a small amount goes a long way in a dip or salad.

Buy smoked cisco from a fish counter or specialty smoker, keep it refrigerated, and use it within the date recommended by the seller, since smoked fish is still a perishable, only minimally preserved product. At 177 calories and 16.4 grams of protein per 100 grams, it provides 33% of the Daily Value for protein and 31% DV for vitamin A, with 11.9 grams of fat rounding out its profile, though its sodium, at 481 milligrams per 100 grams, reflects the salt used in curing and smoking. That combination makes it best used in small portions as a flavorful topping or spread ingredient rather than as a full entree portion.