How are smelt fish often prepared for eating?”
SThe more I read / learn about health, the more reasons I see that I should be eating atleast some fish. However, fish bothers me, I find it completely unappealing. I don’t feel like I care for the flavor or texture of fish. I am not sure why, perhaps it is becuase I was encouraged to eat fish when I was young and I didn’t want to. Or pehaps ( I am serious here ) I dislike fish due to strong memories / impressions of the crappy fish sticks that were served with school lunches.
[To Fry Smelts (1845)] [Baked Smelts (1845)] [Baked Stuffed Smelts (1896)] BAKED STUFFED SMELTS (Boston Cooking-School Cook Book, 1896) Clean and wipe as dry as possible twelve selected smelts. Stuff, sprinkle with salt and pepper, and brush over with lemon juice. Place in buttered shallow plate, cover with buttered paper, and bake five minutes in hot oven. Remove from oven, sprinkle with buttered crumbs, and bake until crumbs are brown. Serve with Sauce Bearnaise. Stuffing. Cook one tablespoon finely chopped onion with one tablespoon butter three minutes. Add one-fourth cup finely chopped mushrooms, one-fourth cup soft part of oysters (parboiled, drained, and chopped), one-half teaspoon chopped parsley, three tablespoons Thick White Sauce, and one-half cup Fish Force-meat.
Smelts are a family of small fish, Osmeridae, found in the Atlantic and Pacific Oceans. They are common in the North American Great Lakes, and in the lakes and seas of the northern part of Europe, and run in large schools along the coastline during their spring migration to their spawning streams. It is one of the few fish that sportsmen are allowed to net, using dip nets, either along the coastline or in the streams. Some sportsmen also ice fish for smelt. Smelt are often fried and eaten whole.
