Smoked pike liver
Smoked pike liver is a traditional delicacy, particularly popular in Northern and Eastern European cuisines, such as those of Russia, Poland, and the Baltic states. It consists of the liver from a pike fish, which is first cured in salt and then cold-smoked over wood chips, resulting in a firm, deep amber-colored product with a rich, savory, and distinctly smoky flavor.
🍽️ Nutrition at a glance
This dish is very high in protein and fat, with virtually no carbohydrates. It is an exceptional source of vitamin A, vitamin D, and vitamin B12, providing well over 100% of the daily value for these nutrients in a single serving. A typical 100-gram serving contains approximately 250-300 kcal.
Nutrition breakdown
| Calories | 275 kcal |
| Protein | 14 g |
| Carbs | 0 g |
| Fat | 24 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 680 mg |
| Vitamin A | 3000 µg RAE |
| Vitamin D | 25 µg |
| Vitamin B12 | 18 µg |
| Selenium | 45 µg |
| Phosphorus | 320 mg |
| Iron | 3.5 mg |
| Niacin (B3) | 5 mg |
| Copper | 0.8 mg |
Per 1 slice (100 g) · estimated, varies by recipe
💡 What's interesting
Culturally, smoked pike liver is often enjoyed as a gourmet appetizer, served thinly sliced on dark rye bread or blini, sometimes accompanied by sour cream or a sharp mustard. Nutritionally, its most unique feature is its extraordinarily high concentration of fat-soluble vitamins, particularly vitamin A, which supports vision and immune function, making it a potent, if occasional, nutritional powerhouse.
