per 100 grams
Carbohydrates 0 g
0%
Proteins 22.6 g
22.6%
Fats 3.1 g
3.1%
Water 72.8 g
72.8%
Fiber 0 ug
Ash 1.8 grams

Smelt

124 Calories per 100g

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!