Smelts are a small, yet mighty fish found across the globe that have a flavor and texture that captivate the taste buds like few other species do. They're made up of slim, silvery bodies perfect for cooking, a delightful buttery essence, and a pinch of mild sweetness. Though they may be small in stature, they are big in flavor!
Smelt fish belong to the family Osmeridae, which contains over 40 species throughout the world. It's likely the most widely-caught fish, though the most commercialized type comes from the smelt genus (Osmerus). Smelts can be found in fresh or brackish waters, though most prefer the freshwater systems of northern regions. Whether they’re near-shore or in the depths of the ocean, most of their habits vary according to the species.
One of the most commonly-caught smelts is the Rainbow Smelt, which made its North American debut from the Pacific region in the 1920s. It has since spread to the Atlantic coasts, including some inland lakes. The Rainbow Smelt is a very short-lived fish and is easily recognizable by its solid silver body and bright orange stripe running along the lateral line.
Some of the other smelt species caught most commonly are the Capelin, which can reach up to 12 inches in length. Its silvery-green-black body is usually covered with black spots, giving it the appearance of being wrinkled. It is found off the coasts of Iceland and Canada but is also found in deeper waters across Europe and North America.
Curious about what a smelt looks like in its natural state? Well, here it is: a thin, slippery-looking body, of about four to six inches long and weighing about one-fourth to three-fourths ounces. It carries no scales, but its coloration can range from greenish-yellow to silver with a pink-red tinge, depending on the specific species and age of the fish.
Smelt fish have many culinary purposes, but one of the most popular is angling; they are soft-bodied, making them easy to snag on almost any type of hook. It's a popular baitfish in many waters, but they can also be caught with small lures or flies. But if you really want to get into smelting, you should consider spearfishing. This is when fishermen use spears or other long-range tools to target smelts in shallow waters.
Filleting smelts is the next step in preparing them for the dinner table. First, you must start by gutting the fish – either by removing its entrails or utilizing a smelt cleaver. Once all the waste is thrown away, the fish must then be cleaned of any additional residue. This process is typically performed in surface waters, as smelt have a tendency to regurgitate their stomach contents and spread toxins when brought to the surface.
Now let's talk about the taste, as that's the main reason why smelts are so popular. They have a unique combination of fatty acids, proteins, and vitamins that give them a delicate and distinct taste. When cooked, their soft, juicy flesh and a buttery, salty flavor have been known to convert even the pickiest eaters.
Smelts are a favorite among amateur and professional cooks, as they can be prepared a variety of ways – cooked, fried, smoked, and even as sushi. You can serve them simply dressed in lemon-butter or lightly seasoned with herbs and spices to elevate the flavors.
The options are truly endless with smelts, which is why they are one of the most versatile fish out there. Whether you're an angler, a chef, or just someone who loves the taste, smelts are worth a try. Don't be surprised if you start smelting more than just fish!
Smelt: A Delicious Delight Journey From Ocean To Plate
For seafood lovers across the country, there is no better fish than smelt. While smelt is a relatively unknown fish outside of anglers and seafood connoisseurs, those who enjoy a good smelt meal are often filled with satisfaction and delight. But what is smelt? How does this incredible fish travel from the depths of the ocean to a yummy dinner plate?
In this blog post, we will explore the science and journey of smelt, giving readers a glimpse into the amazing lifecycle of this unique fish. From the smelt’s spawning grounds in the ocean to its journey to a plate in your home or favorite restaurant, you will learn what it takes to create a delicious smelt meal.
What is Smelt?
Smelt is a small, silvery fish that belongs to the Osmeridae family. They are found in fresh or saltwater, typically near shorelines or shallow areas of the ocean. These small fish are soft-bodied, so they contain very little fat, which gives them a delicate taste. Smelt also typically have a mild to sweet flavor, which makes them a popular choice for fried or sautéed dishes.
In the wild, smelt can reach lengths of 8-12 inches, but those caught for consumption are usually between 3-6 inches long. Fishermen typically use gill nets to catch them in spring when the smelt are running, which send the population skyrocketing.
The Smelt Spawning Cycle
Every year, smelt migrate from the ocean and rivers to the spawn in large numbers in late winter or early spring. Females lay their eggs, which are yellow or orange, in deeper parts of the water near the shore. Males release their sperm over the eggs, which are then fertilized.
Once the eggs are laid, they float and float until they hatch between one and two months later. The larvae will then drift in the current, surviving on small microorganisms until they are ready to transform into the smelt known by seafood lovers today.
The larvae first develop heads and tails, and their gills and eyes become visible. As the larvae mature, their scales and fins grow, and their shape and color changes as well.
The immature smelt will also move closer to surface waters and eventually swim into more shallow areas, where they are fully mature. These mature smelt will move back toward the ocean, rivers, and streams to reproduce, creating a complete cycle of life.
The Journey from Captive to Plate
The smelt caught in areas such as New England, the Great Lakes, and the Pacific Northwest are usually frozen at sea aboard a commercial vessel and then shipped to processors to be packaged. Once packaged, the smelt are taken to the market for sale.
At the market, the smelt are inspected for quality and size. The smaller fish are generally used for making products such as surimi, while the larger fish are typically used for smoking, broiling, and other meal preparation techniques.
Smoked smelt and other processed products can also be found at many grocery stores, though fresh smelt is usually only found at specialty seafood stores.
Creating a Delicious Smelt Dish
Smelt can be prepared in a variety of ways including fried, baked, grilled, sautéed, pickled and more. Regardless of how it is prepared, smelt is an incredibly delicious fish that deserves the spotlight in your kitchen.
For those looking to fry smelt, start by adding the fillets to a pan of hot oil set over medium-high heat. The fish should cook for 3-4 minutes or until they have a golden-brown color. Remove the smelt from the oil and let them drain on a paper towel lined plate.
If you’d prefer to bake smelt, you can also brush olive oil, butter, or other seasonings on the fish and place it on a greased baking sheet. Bake the smelt at 350 degrees Fahrenheit for 10 minutes or until cooked through. For best results, serve the baked smelt with a topping such as tzatziki sauce, salsa, or tartar sauce.
Conclusion
Smelt is a special, deliciously sweet fish with a unique journey from the ocean to a dinner plate. From the smelt’s spawning grounds to the journey to your kitchen, there is a lot of work and science behind the creation of this delicious fish. By understanding more about the process of smelt, you may appreciate its delicate flavor even more. So the next time you prepare or consume smelt, you can take pleasure in knowing exactly where it came from and the process it took to get there.
Vitamin A | 0.017 mg | |
Vitamin B1 | 0.01 mg | |
Vitamin B2 | 0.15 mg | |
Vitamin B3 | 0.00177 grams | |
Vitamin B5 | 0.74 mg | |
Vitamin B6 | 0.17 mg | |
Vitamin B9 | 0.005 mg | |
Vitamin B12 | 0.00397 mg |
Calcium | 0.077 grams |
Daily Value 1.3 g
|
Iron | 0.00115 grams |
Daily Value 0.018 g
|
Magnesium | 0.038 grams |
Daily Value 0.4 g
|
Phosphorus | 0.295 grams |
Daily Value 1.25 g
|
Potassium | 0.372 grams |
Daily Value 4.7 g
|
Sodium | 0.077 grams |
Daily Value 2.3 g
|
Zinc | 0.00212 grams |
Daily Value 0.011 g
|
Copper | 0.18 mg |
Daily Value 0.9 mg
|
Manganese | 0.9 mg |
Daily Value 0.0023 g
|
Selenium | 0.0468 mg |
Daily Value 0.055 mg
|
Tryptophan | 0.253 grams | |
Threonine | 0.991 grams | |
Isoleucine | 1.041 grams | |
Leucine | 1.837 grams | |
Lysine | 2.076 grams | |
Methionine | 0.669 grams | |
Cystine | 0.242 grams | |
Phenylalanine | 0.882 grams | |
Tyrosine | 0.763 grams | |
Valine | 1.164 grams | |
Arginine | 1.352 grams | |
Histidine | 0.665 grams | |
Alanine | 1.367 grams | |
Aspartic Acid | 2.314 grams | |
Glutamic Acid | 3.374 grams | |
Glycine | 1.085 grams | |
Proline | 0.799 grams | |
Serine | 0.922 grams |
Total Sugars | 0.131141 grams |
per 100g
|
Myristic acid (14:0) | 0.1 grams |
|
Palmitic acid (16:0) | 0.42 grams |
|
Stearic acid (18:0) | 0.05 grams |
|
Total Saturated fatty acids: | 0.57 g | |
Oleic acid (18:1) | 0.52 grams |
|
Palmitoleic acid (16:1) | 0.26 grams |
|
Gadoleic acid (20:1) | 0.04 grams |
|
Total Monounsaturated fatty acids: | 0.82 g | |
Omega-3 Timnodonic acid (20:5) | 0.35 grams |
|
Omega-3 Clupanodonic acid (22:5) | 0.02 grams |
|
Linolenic acid (18:3) | 0.06 grams |
|
Linoleic acid (18:2) | 0.06 grams |
|
Total Polyunsaturated fatty acids: | 0.49 g | |
Cholesterol | 0.09 grams |
|
Total Sterols: | 0.09 g |