Anyone eat smelt?

For some reason, the lower Niagara River (below the Falls) is a breeding ground for smelt, which are the only fish allowed to be caught with a net. I know people who have been netting them every Spring for years. The Village of Lewiston, NY has an annual Smelt Festival, which I attended tonight. It was the first time I ever had smelt, which are small fish, about 3-4 inches long. They were battered and deep fried and served with cocktail sauce - FREE! Not bad - nothing to get excited about, but - not bad.

In some parts of the world, salted smelts are used for bar snacks. Makes one thirsty!

My Mom always fried up a large batch a couple of times/year. They were good, but I never felt motivated enough to make them for myself, since NJ isn't a fan.

[Robin Garr]

Mary and I had some great smelt at a Greek taverna in Tarpon Springs, Florida, once. They were very crisply, lightly breaded, almost like fish tempura. What's not to like about salty crunchy snacks?

Italian wife. Christmas eve. Fried smelts. Love 'em.

Ever since I was a little girl. Love 'em. My Dad even seined for them a few times as I recall.

JB

When the smelts run folks around here run to the shore!

There's a Greek place in Davis that serves fried smelt as appetizers. Love 'em. They're as addictive as potato chips.

Put me in the love them camp. Previously only at Christmas Vigilia but now any time I can get them fresh

My father and grandmother (Russian Immigrants) ate them all the time, but sauteed, not fried. Haven't had them in a while but I recall they were pretty tasty.

Just north of Duluth on the north shore of Lake Superior there uses to be huge runs. The smelt came in with the ships and were great food for lake trout. Unfortunately sea lampreys came in as well and almost destroyed the lake trout population. During that time period the smelt runs were huge. After the lampreys were brought under control the returning population of trout greatly reducing the smelt runs. Myself, I prefer the larger lake trout population. During the smelt hay day smelt frys were quite popular. The local legion halls on the iron range held them as fund raisers. I have never been a fan myself. I put it right up there with bullhead frys!

I think I see them a lot in Asian markets. Not sure what to do with them.

Tell me a recipe?? Do I need to bone them or do the bones melt away??

Used to love eating fried smelt as a kid, in Michigan. It has been a while since I've had them.

I think I see them a lot in Asian markets. Not sure what to do with them.
Tell me a recipe?? Do I need to bone them or do the bones melt away??

While I haven't made them myself, based on what I've heard from friends and what I observed at Friday's event, cleaning consists of removing the head and internals, followed by rinsing. The bones are left in, are tiny and and chewable. I believe a simple, thin batter was used, probably made from Bisquik or pancake mix. The sauce was ketchup, horseradish and lemon juice.

Ahhh, smelts! An integral part of Christmas Eve/Kūčios in my family and hence triggers many a happy childhood memory. Fresh smelts prepared pretty much how Howie describes:

Fresh smelts, heads removed, bone in. Season both sides with salt & pepper.
Coat fish with flour. Coat well each piece of fish with beaten eggs with Parmesan. Roll generously in Italian seasoned bread crumbs. Pan fry med to med-hi till golden brown. Served it with ketchup and horseradish growing up, but these days I'd whip up a horseradish creme fraiche. Delightful Christmas tradition!