Sodium raises systolic BP in dose-response. 34 RCTs confirm (He et al., BMJ 2013). Per 100 g smoked fish: 116 kcal, 25.2 g protein, 763 mg sodium. A typical smoked-salmon slice is 15–20 g — small portions keep the sodium burden in check.
How should I track Haddock, smoked?
Haddock, smoked is high in protein. For the most accurate tracking of Haddock, smoked, weigh it raw and boneless. Fish loses 15–25% of its weight during cooking as water evaporates (USDA cooking yield data). If you are using canned fish, the drained weight is what matters — the difference between oil-packed and water-packed can be 40–80 calories per can. A quick drain-and-weigh habit saves you from hidden calories. Also keep in mind that smoked or cured fish has different values than fresh due to moisture loss and added salt.