Sheefish chowder
Sheefish chowder is a hearty, creamy soup featuring the firm, white flesh of the sheefish (also known as inconnu), a large freshwater fish prized in the North. It typically includes potatoes, onions, celery, and sometimes carrots or corn, simmered in a rich base of milk or cream. This dish is a traditional staple in Arctic and subarctic regions like Alaska and Northern Canada, often made by Indigenous communities and fishermen.
🍽️ Nutrition at a glance
This chowder is a balanced meal, offering a good source of high-quality protein from the fish and carbohydrates from the potatoes. It provides essential nutrients like omega-3 fatty acids, vitamin D, and B vitamins, with a typical serving ranging from 300 to 400 calories.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 22 g |
| Carbs | 25 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 680 mg |
| Vitamin D | 10 µg |
| Vitamin B12 | 4.5 µg |
| Potassium | 520 mg |
| Phosphorus | 280 mg |
| Selenium | 34 µg |
| Omega-3 (EPA+DHA) | 1.2 g |
| Niacin (B3) | 6 mg |
| Magnesium | 45 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, sheefish chowder represents a connection to subsistence fishing traditions in remote northern communities, where the fish is a vital food source. Nutritionally, sheefish is exceptionally high in healthy fats and is one of the few freshwater fish that provides significant vitamin D, crucial in regions with limited sunlight.
