cisco red®
Rich in omega-3 fatty acids and high-quality protein; the distinctive red-orange flesh indicates elevated carotenoid content, providing antioxidant compounds.
About
Cisco red® is a proprietary variety of cisco (Coregonus artedi), a freshwater whitefish native to North American waters, particularly the Great Lakes region. The cisco is a member of the Salmonidae family, closely related to salmon and trout. Cisco red® specifically refers to a cultivated or selectively bred strain prized for its deeper red-orange flesh coloration, which indicates higher levels of carotenoid pigments. These fish are small to medium-sized, typically 8-12 inches in length, with a delicate, flaky white-to-pink flesh and a mild, slightly sweet flavor profile. The increased pigmentation also suggests enhanced nutritional density compared to standard cisco varieties.
Culinary Uses
Cisco red® is utilized in contemporary cuisine, particularly within regional North American cooking and fine dining applications that emphasize sustainable freshwater proteins. The fish's delicate flesh makes it suitable for whole roasting, pan-searing, poaching, and smoking. Its mild flavor pairs well with butter sauces, herbs such as dill and tarragon, and citrus accompaniments. The distinctive red coloration provides visual appeal in plated dishes. Historically, cisco has been dried and smoked by indigenous Great Lakes communities; cisco red® carries forward these traditional preparations while also being featured in modern preparations emphasizing local sourcing and freshwater aquaculture.