Smoked pike
Smoked pike is a preserved freshwater fish dish where pike fillets are seasoned and then smoked over wood chips, resulting in a rich, savory flavor and firm texture. It is a traditional preparation in Northern and Central European cuisines, particularly popular in Germany, Poland, and Scandinavia, often served as an appetizer or in salads.
🍽️ Nutrition at a glance
Smoked pike is a high-protein, low-carbohydrate food, providing essential nutrients like omega-3 fatty acids, vitamin D, and selenium. A typical serving contains around 150-180 calories.
Nutrition breakdown
| Calories | 165 kcal |
| Protein | 25 g |
| Carbs | 0 g |
| Fat | 7 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 450 mg |
| Vitamin D | 3.2 mcg |
| Selenium | 36 mcg |
| Vitamin B12 | 2.1 mcg |
| Niacin (B3) | 3.5 mg |
| Phosphorus | 250 mg |
| Potassium | 320 mg |
| Omega-3 (EPA+DHA) | 0.5 g |
| Cholesterol | 65 mg |
Per 100 grams (3.5 oz) · estimated, varies by recipe
💡 What's interesting
Culturally, smoking pike was a practical method for preserving fish in colder climates before refrigeration, and it remains a beloved delicacy in regional holiday meals. Nutritionally, the smoking process adds unique flavor compounds without significant fat, making it a lean protein source.
