Cooking and smoking strip water. 15–25% mass loss (Sobral et al., Compr Rev Food Sci Food Saf 2021). Per 100 g: 117 kcal, 18.3 g protein, 2000 mg sodium. Smoked fish is a concentrated protein layer — log by slice.
How should I track Salmon, smoked?
Salmon, smoked is high in vitamin d. For the most accurate tracking of Salmon, 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.