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.
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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. Some call burbot “poor-man’s lobster.”Learn more.
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.
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.
Wild-caught; Lake Superior and Lake Michigan. Rainbow smelt are not native to the Great Lakes. They smell like freshly cut cucumbers. They are less oily than smelt that live in the ocean. Eat them fried, 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.
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.