Smoked Whitefish

Smoked whitefish is a type of fish that has been preserved by smoking. Whitefish are freshwater fish found in lakes and rivers, particularly in North America and Europe. The smoking process involves exposing the fish to smoke from burning wood, which adds flavor and helps preserve it.

Smoked whitefish is primarily used to add a distinct, savory flavor to foods. It is often found in deli salads, spreads, and as an ingredient in appetizers. Its rich, smoky taste makes it a popular choice for seafood dishes and charcuterie boards.

Smoked whitefish is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a source of protein and omega-3 fatty acids. Like other smoked and processed meats, it can be high in sodium. The World Health Organization (WHO) has classified processed meats as Group 1 carcinogens, meaning there is sufficient evidence that they cause cancer in humans, but this classification applies to processed meats generally, not specifically to smoked whitefish.