Smoked whitefish is freshwater whitefish, most often lake whitefish, round whitefish, or cisco, that has been brined and then smoked, typically over hardwood such as alder or hickory. The fish come from the Great Lakes, where commercial and Indigenous fishing communities have long relied on smoking to preserve the catch. It's especially prominent in Jewish deli cuisine, appearing in whitefish salad, smoked fish platters, and as a bagel-and-cream-cheese topping; it also turns up in seafood chowders, dips, and occasionally as a pizza or pasta topping. Its flavor is mild and delicately sweet with a light smokiness, and it pairs well with acidic notes like lemon, capers, and dill, and with rich dairy like cream cheese, sour cream, or mayonnaise.