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Wild Ocean Smelts VP / $8.99lb 

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.

Plenty of Quick and easy recipe preparations: 

Breading Recipe: Dip smelt in mixture of 1 egg, 1 tablespoon cold water and 1/2 teaspoon salt, beaten together. Drain, then roll in dry bread crumbs, cornmeal or flour, whichever preferred, covering thoroughly. Proceed with desire cooking method. 

Pan-Fry: Melt 2 parts vegetable oil and 1 part butter to 1/4 inch depth in frying pan. Pre-heat until hot. Bread smelt (see above). Fry until golden brown on both sides. 

Broil: Place smelt on well-oiled shallow baking pan. Place 3-4 inches below hot broiler 550°F (285°C). After 3 minutes in broiler, sprinkle melt with salt and pepper. Brush with melted butter. Broil 5-8 minutes longer or until golden brown. Turning is unnecessary. 

Deep-fry: Bread smelt (see above). Place vegetable oil in saucepan and pre-heat to 350°-370°F (171°-185°C). Drop smelt into hot oil and fry 2-4 minutes or until golden brown. 

Bake: Bread smelt (see above). Place in well-greased baking pan and brush with melted butter or oil after a few minutes. 

Note: Add no water. Bake in 450°F (230°C) oven for about 15 minutes. Turning is unnecessary. Carefully remove with spatula to hot platter.