Smelt
Varieties
Though rainbow smelt thrive in both the Atlantic and Pacific Oceans, they can also be found landlocked in Lake Erie. Eulachon, also called candlefish or Columbia River smelt, is a more oily fish than rainbow smelt. Smelt are sold fresh or frozen, headed and gutted, or whole.
Preparation, Uses, & Tips
Many people like to eat the whole smelt, head, bones, and all. Or you can gut and bone the fish by firmly pinching it along the backbone, twisting the head, and pulling out the skeleton and entrails.
The secret to successful smelt cookery is to not overcook it. Smelt is done when the flesh inside is opaque yet still moist.
Pan-frying
This is the classic way of cooking smelt. Pound smelt to flatten them a little, and pat dry with paper towel. Dredge fish in flour. Fry the fish, a few at a time, in a small amount of hot butter or oil, turning once halfway through cooking time. Cook until golden brown and crisp one the outside, 2 to 3 minutes.
Deep frying
Pour oil into a wok or deep fryer; it should be at least 1 1/2 inches (4cm) deep, and the cooker should be less than half full of oil. Heat oil to 375°F (190°C), using a thermometer to monitor temperature. Dip smelt in batter, drain, then slip them into hot oil. Cook until brown, 2 to 3 minutes.
Baking
Place smelt in a greased baking dish and place on a baking sheet. Brush with melted butter or oil and season with salt and pepper, or wrap in oiled foil. Cook at 450°F (230°C) until the flesh is opaque yet still moist.
Grilling
Place smelt on perforated foil over a greased grill, 4 to 6 inches (about 10 to 15cm) above prepared coals or fire. Cook until brown and crispy, 3 to 7 minutes.
Broiling
Place seasoned and/or marinatedsmelt on a well-greased broiler pan. Broil under preheated broiler 4 to 5 inches (about 10 to 12.5cm) from heat. Cook until brown and crispy on the outside, 4 to 6 minutes.
Storing
Keep smelt cool on the trip from the market or point of catch to your house. Never let it stay unrefrigerated for long. To store smelt, remove packaging, rinse fish under cold water, and pat dry with paper towels. Fish deteriorates when it sits in its own juices, so place smelt on a cake rack in a shallow pan filled with crushed ice. Cover with cling wrap or foil and set in the coldest part of the refrigerator. Smelt will store well this way for up to two days. When well-wrapped, smelt can be frozen for up to two months in a refrigerator freezer compartment and three to four months in a deep-freeze. Use lined freezer paper and wrap a group of fish tightly with at least two layers of paper. To thaw slowly, unwrap, place fish in pan, cover, and leave for 24 hours in the refrigerator. To thaw more quickly, place the fish (in a waterproof plastic bag) in a sink with cool running water, allowing about 1/2 hour per pound (454g). For fastest thawing, use the defrost cycle of your microwave, allowing 2 to 5 minutes per pound (454g), with equal standing time in between zaps.
Nutrition Highlights
Smelt, 3 oz. (85g) (cooked, dry heat)
- Calories: 105
- Protein: 19.2g
- Carbohydrate: 0.0g
- Total Fat: 2.6g
- Fiber: 0.0g
*Excellent Source of: Selenium (39.8mcg) and Vitamin B12 (3.4mcg)
*Good Source of: Potassium (316mg)
When cooked (dry heat), smelt (rainbow) provide 0.952 grams of omega-3 fatty acids, derived from EPA (0.353g), DHA (0.536g), and ALA (0.063g), per 100 grams of smelt (rainbow).