Lake Herring (Cisco)
Coregonus artedi
Open cold waters of the Great Lakes and northern inland lakes. A crucial forage species in the food web.
Contaminant load: Lower load
Flavor Profile
Rich, slightly oily, with a clean lake flavor. Similar to whitefish but more delicate.
Texture & Preparation
Soft, moist. Smaller fillets that cook quickly.
Cooking Methods
💡 Chef's Insight
Cisco is an undersung gem of the Great Lakes. The small, oily fillets respond beautifully to quick high-heat methods — sear in a screaming hot cast iron pan with just oil and salt, and let the skin crisp to translucency while the inside stays silky and barely set. Smoked cisco is a regional treasure: brine for a few hours in salt, sugar, and cracked pepper, then cold smoke over cherry or applewood until the flesh turns amber and intensely savory. The roe, where available, is exceptional — cured lightly with salt and served on blini with crème fraîche, it rivals caviar in flavor if not in prestige.
Safety Context
Generally a lower-concern species. A smaller, faster-growing fish with limited contaminant accumulation compared to larger predator species.
Primary Contaminants
Generally low — a mid-water forage fish with limited contaminant accumulation.
Similar Alternatives
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Find the advisory that applies
This profile describes the species. Recommended consumption frequency depends on where the fish came from — the Water to Table Advisor™ locates the official advisory for your water and household.