Food-Fish Species Commercially Harvested or Raised in Wisconsin
- Note that common names for fish can be different by region.
- Anishinaabe names courtesy of the Great Lakes Indian Fish and Wildlife Commission.
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.
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 herring have roughly the same amount of heart-healthy omega-3 fatty acids as sockeye salmon. Buy them fresh, smoked or frozen. 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, 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.
Wild-caught (Lake Superior). Coming soon to Wisconsin fish farms? This favorite is commercially harvested in Wisconsin by fishers from the Red Cliff Band of Lake Superior Chippewa. Meanwhile, researchers are developing techniques to produce walleye in recirculating aquaculture systems. Learn more.
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.
Farm-raised. Rainbow trout are a mild flavored fish with delicate flakes and a nut-like flavor. Learn more.
