It’s true, smelts look a lot more like bait than a main course. But they make up for it in flavor. Right now, they are in season in New England, so you’ll find them not only in the fish markets but in the fish counters of supermarkets as well. A New England classic, these fish are around five-inches long, sweet, flavorful, and are cooked simply.
Limited season
Like salmon, rainbow smelts in our area of the country live in the ocean but travel to the mouths of fresh water rivers to spawn in the spring. But they begin their journey in January and February and that is when peak smelting occurs, especially in Maine. They are a species of concern; they have been threatened by both climate change and international overfishing while in the ocean. Thus, they have a tightly regulated season, with tributaries where they spawn closed much of the year to ensure their continued harvest. Because of this, they are coming back. We see them less in the fish markets, so when they are available, they are a treat. Out of season, one should never purchase them.
Only a bit of complaining
My mother loved cooking a big batch of them, but my father would always make a comment that she was serving him fish bait. It is true that they are often used as bait for larger fish. Even as he said this, he consumed his portion greedily.
The source is important
If you see smelts for sale, always ask their source. You want to buy them as close to home as possible, both for freshness reasons and because they will have a vastly different flavor depending on where they lived. They do not travel well, and should be cooked immediately. Always soak them in milk for a while before cooking; this sweetens the fish, and, as with most fish, take care not to overcook.
Sautéed Smelts with Sriracha Lime Sauce
For the fish:
- 1 lb. or so fresh smelts, cleaned
- 1 cup buttermilk, or plant buttermilk
- 2 egg whites, beaten
- Splash of hot sauce
- 1 cup whole wheat flour, or gluten-free
- 1 cup breadcrumbs
- ½ tsp. dried tarragon
- ½ tsp. dried thyme
- Salt and pepper
For the Sriracha Lime Sauce, mix together:
- ½ cup mayonnaise of choice
- ½ cup non-fat Greek yoghurt, or plant yoghurt, OR use all mayo
- 1 tbsp. Sriracha sauce, more or less to taste
- Zest and juice of one lime
- One garlic clove, grated on rasp
- 1 tbsp. capers, crushed
- Salt and pepper
Rinse the fish and dry them well. Place in a shallow bowl, season, and cover with the buttermilk. Place in the refrigerator for at least a half hour.
Drain the buttermilk and add the beaten egg whites and hot sauce back to the dish along with a splash more of buttermilk. Mix together the flour and spices in a separate bowl. Coat the fish well with the liquid, then press into the dry, making sure they are coated well.
Heat a cast-iron or heavy-bottomed skillet over medium high and add a small layer of olive oil. Once hot, add the fish, and let cook about three minutes, or until they are browned on one side. Gently turn, and finish cooking on the second side, another two to three minutes, they don’t take long, and place on a wire rack to drain. Season with a bit more salt.
Serve immediately with the sriracha sauce on the side.
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I’ll be honest with you and please remember I write from Australia! I knew the name of course but had never sighted any smelts. Thought I better ask Mr Google – have read there now for nearly half an hour. I am sorry – tho’ a simple recipe is given in a couple of articles the Government sources state it is NOT an eating fish and care should especially be takken with the rainbow variety which supposedly can be full of dangerous organisms. I can only report what is in print !!! Obviously the American types may vary from ours here or yet again we are warned about matters Stateside people believe to be OK.
Thanks for your comment Eha. This may explain why I’ve never seen smelt in our Australian fish shops.
I’m sincerely hoping it is a different fish, and I can’t imagine we’d have fish with dangerous organisms sold in our shops!
Well, I’ve never heard that Eha! Perhaps it is a different variety altogether, at least I hope so. Did the articles say what types of ‘dangerous organisms’ those would be?
I am not aware of the whole story but the Government health services have warned more than once against ‘parasite’ infestations, especially as far as the rainbow variety is concerned – I cannot at the moment find the exact names. The smelts seem to be the same . . . in this case called the ‘Pacific smelts’ but taking in US West Coast and Canada. Juist as a general remark – the Down Under laws re a number of foods are pretty different. :), better leave it there . . .
I don’t know, I couldn’t find anything on-line about the local waters and we have a lot of monitoring of the fish harvests. We do have warnings about parasites in eating ‘raw’ fresh water fish, and since smelts are in fresh water some of their life cycle, perhaps it’s related to that.
Yum. I will remember to have one of these if I am ever offered one.
The buttermilk step is interesting. Would it work with other fish?
My mom used to soak her fish in buttermilk, or even just plain milk. She said it sweetened the fish, and since there is sugar in milk products, she was probably right!
I believe Smelts to be similar to the Sprats my mother used to cook both bottom feeders but healthy the downside as kids they had lots of small bones …yours look delicious , Dorothy 🙂
The bones are so small in smelts, they are eaten! I know that sounds strange, but they melt right into the fish.
Being so tiny, they also have little in terms of heavy metals.
My father used to eat the bones as fussy kids we just used to moan-smile- but you are correct they do have little in the way of heavy metals .
So many land and sea mines around which we have to maneuver!
There most certainly are….
My mother-in-law would have loved your recipe. Smelts were always one of the 7 fishes on Christmas Eve.
It’s a simple but delicious recipe that doesn’t need a lot of fussing with. Perfect for the Seven Fishes Feast!
We have them in central Maine, but I have never eaten them. In fact, I have never seen them for sale around here. I will look for them.
Now’s the time when they are coming into season, so if you seek, I’m sure you’ll find, especially in Maine!
Ah, smelts. Great memories from my childhood. My grandmother made them every year as part of the Feast of the Seven Fishes.
Your recipe for them sounds delicious.
Perfect for the Feast, right! They tickle a lot of memories for folks around here.
It may be bait fish but looks delicious 😋 Interesting the fact that you soaked them in buttermilk!
My mom often soaked or cooked fish in buttermilk. I think it was an old time habit she never got out of. In this case, it makes good glue to hold the crumbs on!
My husband has told me stories of having smelt while growing up in Michigan. He loved them.
They were abundant when I was a kid, not so much now. Now these common little creatures are a treat!
Very true.
Thank you!
A delicious way to serve smelts.
Thanks Jovina! They are pretty tasty.
Quick question: how much Sriracha for the Sriracha Lime Sauce?
Start with a little less than a tablespoon and taste. Add more, taste, until you get it to where you want it.
Smelts are delicious, but not as easy to find. I’m all for the buttermilk step, and the way you’ve prepared them.
Love the Sriracha Lime Sauce! 🙂
Thanks Ronit! Love that sauce on just about anything!
These are quite attractive little beauties!
Thanks Suz! We look forward to them every year.
Where we have a lake house in Michigan smelts are a delicacy. We eat them whole fried with nice cold beer. They may be fish food for the heathens but for those of us with refined taste they’re pretty damn good
I like the way you think Charlie!
We lived on Long Island for a couple of years and my mother would fry smelts! Great memories!
These little creatures do have a lot of memories attached to them.
My mom made smelts quite often! She floured them lightly and fried them up quickly. They were so good. I have not had them in years!
This recipe looks delicious.
Thank you! Simple and quick is the best method!
I’ve seen smelts occasionally in our supermarket and had no idea what to do with them. These crispy little fish look like they would even be delicious for snacking! And another of your smelt recipes is linked at the end of your post, with lemons and capers. Now I can’t decide which one I’d enjoy more. 🙂
This type of fish is hardly ever available here commercially. Your way of preparing them sounds great.
Thanks Stefan, simple is the best with these little gems!
Fish is one of my favorite meals. Yum!
Mine too! Never get tired of it!
If you find my post from November 20, 2020(I think you can find the link on the right side of my page) you will see a two year old me loving smelt harvesting. “The smelt are running!!!”
I love your Fishing Tales Elizabeth, and the photos are really wonderful to behold. Thanks for sharing. I particularly loved the shot of your father’s fishing creel! My dad had one just like it, and it sits in my entryway collecting sunglasses and other stuff that folks leave here!
I don’t think I ever knew it was called a creel. Thanks for the word.
You’re very welcome!
When eating fish, I seldom stray farther than salmon. I truly need to expand my horizons. Thank you for this nudge. 😀
Salmon is wonderful, but there are so many other possibilities out there! Nudge, nudge!
Well! You get to something new everyday. I have some experience in Fishing and have handled a lot of smelts but never ever in my wildest dreams did I get this wonderful idea to try them out myself. I’ll be sure to try out that Recipe!!
Thank you! I think you will enjoy it!
Looks like a healthy dose of omega-3 going on here!
That it is! Thank you!
My dad used to cook and serve us fresh Smelt he caught on one of his beloved fishing excursions. I don’t remember loving or hating them? I think that tasted more like his seasoning than anything else. He always went heavy on the seasoning. I haven’t thought about that in decades. Your recipe looks fabulous and much more appealing than I remember. Hugs, C
They were bountiful when I was a kid, considered really cheap eats, but we all liked them.
My mother made smelts on Christmas Eve as part of the Feast of Seven Fish. Thanks for sharing!
Several people have told me this! A lovely tradition.
I would think this would be a mild tasting fish? I am not a fish lover other than perch which is in our Lake Erie, I have caught many. I would definitely try smelt and your breading looks delicious Dorothy.
They are not as mild as some fish, but with a lovely sweet flavor.
Mom and my other half loved when I cooked them up a pile of smelts not sure I tried any, but they ate every last bite.
They can be quite delicious! We don’t usually have any left over.
Yes, they scoffed the ones down that I made lol I just cooked and cleaned up. 🙂
💕