Smelt Fish Recipe: Easy and Delicious Ways to Cook Smelt

You're on the hunt for a new fish recipe, something a bit different, a touch more adventurous. You've probably heard of cod, salmon, and maybe even haddock, but smelt? That might be a new one for you. Well, let me tell you, smelt is a real treat, especially if you enjoy a delicate, slightly sweet flavour with a hint of the sea. It's a small fish, almost like a miniature herring, but don't let the size fool you – it's packed with flavour.

Now, I've been cooking for years, and I've got to say, smelt is one of those fish that's incredibly versatile. You can fry it, bake it, grill it, you name it, and it'll turn out delicious. It's also surprisingly affordable, especially compared to some of the more "fancy" fish out there.

But let's be honest, sometimes choosing a new fish recipe can be daunting. You might be thinking, "Where do I even start?" Well, worry not! This article is your one-stop shop for all things smelt, from the basics of what they are to some easy and delicious recipes you can whip up tonight. So, grab a cuppa, settle in, and get ready to discover the wonderful world of smelt.

(Part 1) What are Smelt?

Let's start with the basics. Smelt are small, silvery fish that are found in both saltwater and freshwater. They’re pretty common in the North Atlantic and Pacific oceans, and you might even find them in some lakes and rivers.

Imagine a fish that's almost translucent, its skin shimmering like a silvery mirror. That's the beauty of smelt – they're almost like little pieces of jewellery when you catch them.

Now, one of the things I love about smelt is their flavour. It’s so unique! You've got that fresh, almost sweet taste of the sea, but it's not too strong or fishy, if you know what I mean. It's subtle, delicate, and really complements a variety of flavours.

And let’s not forget about the nutritional value! These little guys are packed with protein, omega-3 fatty acids, and vitamins. So you're getting a healthy and tasty meal all in one.

(Part 2) Getting Your Hands on Smelt

Alright, now that you know what smelt are, let’s talk about how you can get your hands on them.

Where to Buy Smelt

The easiest way to find smelt is at your local fishmonger. They’ll usually have them fresh, sometimes even whole. If you’re lucky, they might even be available in the freezer section of your supermarket, but the quality might not be as good.

Buying Fresh vs Frozen

Fresh smelt are definitely the best option if you can get them. They’ll have that vibrant, fresh flavour that you won’t find in frozen ones. The aroma alone will tell you the difference – that unmistakable scent of the sea, crisp and clean. But if you can't find them fresh, don’t despair! Frozen smelt can still be delicious, just make sure to choose a reputable brand and thaw them properly before cooking.

Tips for Choosing Fresh Smelt

Here are a couple of tips for choosing fresh smelt:

• Look for smelt that have bright, shiny scales. They should be glistening, not dull or dry.
• Make sure the eyes are clear and not cloudy. This is a sign of freshness.
• Smell the fish - it should have a fresh, slightly salty scent. Avoid any that smell ammonia-like or have a strong, unpleasant odour.

(Part 3) Preparing Smelt

Now, let’s get down to business and talk about preparing these little guys for cooking.

Cleaning Smelt: A Step-by-Step Guide

First things first, you need to clean them. Don’t worry, it’s not as complicated as it sounds. Here’s what you need to do:

1. Rinse the smelt under cold water to remove any dirt or debris. This will ensure a clean, fresh flavour.
2. Pat them dry with paper towels. This helps prevent them from sticking to the pan while cooking.
3. Use a sharp knife to remove the heads, if desired. (Some people like to leave the heads on for extra flavour, but I prefer to remove them). It's a matter of personal preference, really.
4. You can also remove the guts and tails if you want, but you don’t have to. If you’re going to pan-fry them, you can leave them in. But if you’re baking or grilling them, it’s a good idea to remove them. This helps prevent any bitterness or unwanted flavour.

Other Preparation Tips

Here are a couple more tips:

• It's important to remove any scales, if they’re still on. You can do this by scraping them off with the back of a knife.
• Some people like to score the smelt along the sides to help them cook evenly, but this isn’t necessary. It's really up to you, and it can make them a bit prettier, but it's not essential.

(Part 4) Pan-Fried Smelt: The Classic Way

Alright, let’s start with a classic - pan-frying smelt. This is a super quick and easy way to cook them. It’s also a great way to showcase their delicate flavour.

Ingredients You’ll Need

• 1 pound of smelt, cleaned and patted dry
• 1/4 cup of all-purpose flour
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/4 cup of vegetable oil
• Lemon wedges (for serving)

Instructions

1. In a shallow bowl, combine the flour, salt, and pepper. This simple dredge helps create a lovely crispness while cooking.
2. Coat the smelt in the flour mixture, making sure they’re evenly covered. Don't overload the pan, a light coating is all you need.
3. Heat the vegetable oil in a large skillet over medium heat. The oil should be shimmering hot but not smoking.
4. Carefully add the smelt to the hot oil, making sure not to overcrowd the skillet. Overcrowding will cause them to steam rather than fry.
5. Cook for 2-3 minutes per side, or until golden brown and cooked through. Watch out for splatter, as hot oil can be dangerous.
6. Remove the smelt from the skillet and drain on paper towels. This removes any excess oil and keeps them crispy.
7. Serve immediately with lemon wedges. The bright acidity of lemon cuts through the richness of the fish beautifully.

Tips for Pan-Frying

• Don’t overcook the smelt. They’ll dry out quickly. Smelt should be cooked quickly to retain their delicate flavour and texture.
• If you’re unsure if they’re cooked through, use a fork to gently check. The flesh should be opaque and flake easily. Avoid overcooking, as this will make them tough and dry.

(Part 5) Baked Smelt: A Simple and Delicious Option

Okay, so you’re looking for something a little less hands-on? Baking smelt is a great option. It’s super easy, and you can even get creative with your seasonings and flavours.

Ingredients You’ll Need

• 1 pound of smelt, cleaned and patted dry
• 1 tablespoon of olive oil
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 lemon, thinly sliced
• 1/4 cup of chopped fresh parsley

Instructions

1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). This ensures even cooking and a lovely crispy skin.
2. In a bowl, combine the olive oil, salt, and pepper. A simple marinade adds flavour and helps keep the fish moist.
3. Toss the smelt in the oil mixture to coat them evenly. Make sure they're all coated for consistent flavour.
4. Place the smelt in a baking dish, skin-side up. This allows the skin to crisp up nicely in the oven.
5. Top the smelt with the lemon slices and parsley. These add a burst of flavour and freshness.
6. Bake for 10-12 minutes, or until the smelt are cooked through. A quick bake, but watch closely to ensure they don't overcook.
7. Serve immediately. The aroma alone will entice you to dig in!

Tips for Baking

• You can add other herbs and spices to the smelt, like dill, thyme, or garlic. Get creative with different flavour combinations!
• If you want a crispy skin, you can broil the smelt for a few minutes at the end of baking. Just keep a close eye on them, they can burn quickly. This gives you a nice contrast between the crispy skin and the tender flesh.

(Part 6) Grilled Smelt: A Flavorful Option for the Grill

Here’s a little secret for all you grilling enthusiasts: smelt is absolutely perfect for the grill! It takes on a beautiful smoky flavour, and it’s so easy to cook.

Ingredients You’ll Need

• 1 pound of smelt, cleaned and patted dry
• 1 tablespoon of olive oil
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• Lemon wedges (for serving)

Instructions

1. Preheat your grill to medium heat. A medium heat ensures even cooking without burning the fish.
2. In a bowl, combine the olive oil, salt, and pepper. This simple marinade adds flavour and helps keep the fish moist.
3. Toss the smelt in the oil mixture to coat them evenly. Make sure they're all coated for consistent flavour.
4. Place the smelt on the grill, skin-side down. This allows the skin to crisp up nicely.
5. Cook for 2-3 minutes per side, or until they are cooked through. Watch closely to ensure they don't overcook.
6. Remove the smelt from the grill and serve immediately with lemon wedges. The fresh, citrusy flavour complements the smoky taste beautifully.

Tips for Grilling

• Make sure your grill grates are clean and well-oiled to prevent the smelt from sticking. This prevents the fish from sticking and ensures even cooking.
• Don’t overcook the smelt. They’ll dry out quickly. Smelt cook very quickly, so keep a close eye on them to ensure they are cooked through but not dry.

(Part 7) Serving Smelt

So now you’ve cooked your smelt, how do you serve them?

Sides that Compliment Smelt

Here are some side dishes that pair perfectly with smelt:

• A simple green salad - The freshness of a salad contrasts beautifully with the rich flavour of the fish.
• Roasted vegetables like asparagus or broccoli - The earthy flavours of roasted vegetables complement the delicate flavour of the fish.
• A side of mashed potatoes - The creamy texture of mashed potatoes is a perfect pairing for the delicate flavour of the fish.
• Creamy coleslaw - The tangy and refreshing flavour of coleslaw cuts through the richness of the fish.

Drinks to Pair with Smelt

Here are some drinks that will complement the delicate flavour of smelt:

• A crisp white wine like Sauvignon Blanc or Pinot Grigio - The crisp acidity of these wines cuts through the richness of the fish beautifully.
• A light and refreshing beer like a lager or a Pilsner - The light flavour of these beers doesn't overpower the delicate flavour of the fish.

(Part 8) Other Ways to Cook Smelt

Let’s be honest, these are just a few of the many ways you can cook smelt. If you want to get creative, there’s a whole world of possibilities.

Smelt in a Skewer

Try threading smelt onto skewers and grilling them. Add some other ingredients like cherry tomatoes, onions, or peppers for added flavour. This creates a fun and festive appetizer or a delicious main course.

Smelt in a Soup

Smelt can be a great addition to a light and flavourful soup. Add them to a fish chowder or a creamy seafood soup. Their delicate flavour enhances the soup without overpowering it.

Smelt in a Curry

Smelt can be used in a variety of curries. They go well with coconut milk and spices like turmeric, ginger, and cumin. This creates a unique and flavourful curry with a touch of the sea.

(Part 9) Enjoying Smelt

Cooking and eating smelt is a real experience. It’s a taste of the sea, a reminder of simple pleasures. It’s about enjoying fresh, wholesome food and making the most of what’s available.

So next time you’re at the fishmonger, give smelt a try. It might just become your new favourite fish.

FAQs

1. Are smelt bony?

Yes, smelt do have a lot of bones, but they’re very small and delicate. You can usually eat them without worrying about choking on them. But if you’re concerned, you can always remove the bones before cooking or eating. You can remove them by carefully running your finger along the flesh to feel for the bones, then gently pulling them out with tweezers or a small knife.

2. How long do smelt last in the fridge?

Fresh smelt will keep in the refrigerator for 1-2 days. You can also freeze smelt for up to 3 months. Just make sure to wrap them tightly in plastic wrap or freezer paper to prevent freezer burn. Freezing helps preserve the fish and allows you to enjoy smelt even out of season.

3. What does smelt taste like?

Smelt has a delicate, slightly sweet taste that’s reminiscent of the sea. It’s not as strong or fishy as some other types of fish. Think of a subtle sweetness, almost like a touch of sea salt, with a hint of the ocean's freshness.

4. Are smelt sustainable?

Smelt populations are generally healthy and sustainable, but it’s always good to check with your local fishmonger or seafood guide to make sure you’re buying sustainably sourced smelt. This helps ensure that the fish populations are managed responsibly and that they will be available for future generations.

5. Can I eat smelt raw?

While it’s not uncommon to eat raw fish in some cultures, it’s not recommended to eat smelt raw. Like most fish, smelt can contain parasites that can cause illness. It’s always best to cook smelt thoroughly before eating. Cooked smelt is much safer and allows you to enjoy the delicate flavour without any health risks.