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Smelt has an oily, mild taste and a soft texture. The 6-10 inch fish has an odour and flavour like freshly cut cucumber. Freshwater Smelt are considered less oily than saltwater Smelt. Smelt are usually eaten whole- including head, bones, and all.

Check out this delicious PAN FRIED SMELT RECIPE from: https://girlheartfood.com/fried-smelt-recipe/

Lightly coated in a seasoned flour mixture and gently cooked, this pan-fried smelt recipe comes together quickly and is so delicious as an appetizer or main with your favourite side. Don't forget a squeeze of lemon when enjoying!

INGREDIENTS:

• ¾ pound smelt, cleaned (about 16 smelt)
• ½ cup all-purpose flour, approximately
• 3 tablespoons cornmeal
• 1 teaspoon salt, plus more for sprinkling over cooked smelts if desired
• 1 teaspoon freshly ground black pepper
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ¼ teaspoon ground cayenne pepper
• 4 to 5 tablespoons vegetable oil or avocado oil, for frying

Servings Suggestions (optional)

• Lemon wedges
• Chopped fresh parsley

DIRECTIONS:

• Remove entrails and heads from smelts (if not already done so). Rinse well under cold water and pat dry of excess moisture with paper towels.
• In a food-safe plastic bag, combine flour with cornmeal, salt, black pepper, onion powder, paprika, and cayenne pepper.
• Taking a few smelts at a time, place in flour mixture. Close bag and shake to coat smelt. Remove, smelts and gently shake off excess flour. Continue until all smelts are coated in the flour mixture.
• To cook smelts, in a 12-inch cast-iron skillet over medium heat, add enough vegetable oil or avocado oil to coat the bottom of the pan (about 2 tablespoons per batch is usually good). 
• Once the oil is hot, add ½ of the smelts (cook in batches). Cook smelts for 3 minutes on one side.
• Flip smelts to the other side and continue to cook for another 3 minutes or until smelts are until golden brown and crispy on the outside and cooked through. Drain on a paper towel-lined plate or on a cooling rack set over a baking sheet. Sprinkle over a little more salt, if desired.
• Repeat process to cook remaining smelts.
• Once all smelts are cooked, transfer to a serving platter. Sprinkle over some fresh parsley to taste and serve with lemon wedges (if desired). Enjoy! Serves 4 as an appetizer or 2 as a main with a side.