Smoked sucker

Smoked sucker is a traditional freshwater fish dish, typically made from the white sucker (Catostomus commersonii), which is brined and then smoked over wood chips. It is a specialty in the Great Lakes region of North America, particularly popular in Michigan and Ontario, often enjoyed as a preserved food or appetizer.

🍽️ Nutrition at a glance

This dish is very high in protein and provides a good source of healthy fats, with virtually no carbohydrates. A typical serving offers key nutrients like omega-3 fatty acids, vitamin B12, and selenium, with a calorie range of approximately 200-250 kcal per 100-gram serving.

Nutrition breakdown

Calories	220 kcal
Protein	26 g
Carbs	0 g
Fat	12 g
Fiber	0 g
Sugar	0 g
Sodium	480 mg
Vitamin B12	4.5 µg
Selenium	36 µg
Phosphorus	250 mg
Niacin (B3)	5 mg
Potassium	320 mg
Omega-3 (EPA+DHA)	800 mg
Vitamin D	6 µg
Magnesium	30 mg

Per 100 g (about 3.5 oz) · estimated, varies by recipe

💡 What's interesting

Smoked sucker is a cultural staple in certain North American fishing communities, representing a method of preserving the abundant white sucker catch. Nutritionally, the smoking process concentrates the fish's nutrients while adding antioxidants from the wood smoke, though it also increases sodium content.