![]() It has roughly the same amount of omega-3 fatty acids as sockeye salmon, with flesh that is firm and rich in flavor. Today, Lake Superior supports the only remaining naturally sustaining population of lake trout in the Great Lakes in Wisconsin, it's the only fish species subject to harvest limits on that lake. It was already long in decline from overfishing and pollution when the invasive sea lamprey entered the Upper Great Lakes in the 1930s and nearly wiped it out. Lake trout: Historically, lake trout (along with whitefish, sturgeon and herring) was one of the "big four" species of Great Lakes commercial fishing. However, much of the catch is sent out of state to be made into gefilte fish, and the roe is made into caviar. They can be used fresh, smoked and frozen they can be steamed, fried, broiled and baked. Lake herring (cisco): Ciscoes (from Lake Superior) have roughly the same amount of omega-3 fatty acids as sockeye salmon. Numbers have been in decline since the 1990s, and demand far exceeds availability. They are very oily and make a wonderful smoked fish. It looks like a cross between an eel and a cod, but it's a member of the freshwater cod family, and its firm, white flesh and delicious flavor resemble that of cod and haddock.Ĭhubs: Bloater chubs have the highest amount of omega-3 fatty acids of the Great Lakes commercial fish species - more than sockeye salmon. Great Lakes fishīurbot: Many Wisconsinites have never heard of this commercial rough fish, also called lawyer. The following descriptions of some common Wisconsin fish are gleaned from, where you'll find much more information about each species, including how often each is safe to eat.
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