Eat Wisconsin Fish is sponsored by Wisconsin Sea Grant at the University of Wisconsin-Madison. Wisconsin Sea Grant supports scientific research, education and outreach to foster the wise use, conservation and sustainable development of Great Lakes and coastal resources.

Please visit, follow us on social media and become part of the sustainability conversation.

Fish List

Eat Wisconsin Fish / Fish List

Food-Fish Species Commercially Harvested or Raised in Wisconsin


(eelpout, mizay)

Wild-caught (Lake Superior, Lake Michigan). Burbot are rarely the target of commercial fishing efforts but can end up in the marketplace. The firm, white meat is like cod or haddock. Learn more.


(cisco, chub, giigoohnzehns)


Wild-caught (Lake Superior, Lake Michigan). Bloaters (ciscoes) have the highest levels of omega-3 fatty acids of all the Great Lakes commercial fish species—more than sockeye salmon. Their oils make for a wonderful smoked fish. Learn more.

Lake Herring

(cisco; adikamig)

Wild-caught (Lake Superior). Lake herring have roughly the same amount of heart-healthy omega-3 fatty acids as sockeye salmon. Buy them fresh, smoked or frozen. Learn more.

Lake Trout

(lake char, chinamekos)

Wild-caught (Lake Superior, Lake Michigan). Lake trout have roughly the same amount of omega-3 fatty acids as sockeye salmon. Lake trout steaks and fillets are firm, rich and can look like salmon. Their oils make them a smoked-fish favorite. Learn more.

Lake Whitefish

(whitefish, adikamig)

Wild-caught (Lake Superior, Lake Michigan). Lake whitefish contains higher omega-3 fatty acid levels than cod. It is mild, flaky and low on the aquatic food chain for a fish. Learn more.

Rainbow Smelt

(smelt, biijimaagazehns)

Wild-caught (Lake Superior, Lake Michigan). Rainbow smelt are not native to the Great Lakes. They smell like freshly cut cucumbers and are less oily than smelt from the ocean. Eat them bones and all. Learn more.



Coming soon to Wisconsin fish farms! This favorite is not commercially harvested in Wisconsin. Researchers are working on developing techniques to produce walleye in recirculating aquaculture systems. Learn more.

Yellow Perch

(lake perch, asaawe)

Farm-raised and wild-caught (Lake Michigan). Yellow perch has slightly more heart-healthy omega-3 fatty acids than cod. Its firm, flaky white fillets have a mild, sweet flavor. Learn more.

Arctic Char

Farm-raised. Arctic char has roughly the same amount of omega-3 fatty acids (EPA and DHA) as sockeye salmon. The taste of Arctic char falls somewhere between salmon and trout. Learn more.

Atlantic Salmon

Farm-raised. Salmon is the most-popular fish eaten in the United States (shrimp is the most popular seafood). Salmon is among the richest sources of omega-3 fatty acids. Learn more.

Pacific White Shrimp

Farm-raised. White shrimp have a classic shrimp flavor and firm texture. While all shrimp have more cholesterol than other types of seafood, they are lower in total and saturated fat than most meat and poultry. Learn more.

Rainbow Trout

Farm-raised. Rainbow trout are a mild flavored fish with delicate flakes and a nut-like flavor. Learn more.


Farm-raised. Tilapia are flaky and mild-tasting. They are lean fish that have lower levels of omega-3 fatty acids than fattier fish species. Learn more.