Smelt Recipes: How to Cook Smelt Perfectly

Right, let’s talk about smelt, shall we? They're those little fish, practically miniature, with a delicate, almost sweet flavour that reminds me of the seaside. It’s a taste I’ve cherished since childhood, when I’d spend summers with my grandparents on the coast. We'd be out on the beach, digging for crabs and building sandcastles, while my grandfather would come back with a bucket full of these little fish, all wriggling and glistening. He’d chuck them on the barbie, and we'd eat them straight off the grill, heads and all, with a squeeze of lemon. Honestly, they were the best. It’s a memory I treasure, and it always brings back those long summer days by the sea.

Now, smelt might not be the most popular fish in the UK, but believe me, they're worth trying. They're incredibly versatile, perfect for frying, baking, grilling, or even just pan-frying. And the best part? They're incredibly easy to cook. No fancy techniques, no complicated recipes, just simple, fresh flavours. Plus, they're packed with omega-3s and protein, making them good for you too!

But I get it, sometimes you need a little guidance. So, I've put together this guide to cooking smelt, full of tips and tricks I've picked up over the years. Whether you're a seasoned chef or just starting out, I'm confident you'll find something useful here.

(Part 1) Smelt 101: Getting to Know Your Fish

Before we dive into the recipes, let’s talk about smelt themselves. These little guys are usually around 10 to 15cm long, with silver scales and a distinctive pointed head. They're a member of the smelt family, which includes some other interesting fish like rainbow smelt and surf smelt. Here in the UK, you'll mostly find them in the North Sea, the Irish Sea, and along the English Channel.

Where to Find Smelt

The best place to get smelt is straight from the source - at your local fishmonger. They'll know where the freshest catches are coming from, and they'll be able to advise you on how to prepare them. They might even have a few handy tips on how to cook them, as every fishmonger I've ever met has been a wealth of knowledge when it comes to their trade. You can also find frozen smelt in supermarkets, but be warned, they won't have that same fresh-from-the-sea flavour. If you're feeling adventurous, you might even try catching them yourself! They're often caught with a net or rod and line, and there are plenty of guides online to help you get started.

Choosing the Perfect Smelt

When choosing smelt, look for fish that are firm to the touch, with bright, shiny scales. Avoid any that look dull, slimy, or have a fishy smell. This is a good rule of thumb for any fish you buy, really. Also, make sure they're not too small. Smaller smelt tend to be a bit bony, which can be a bit of a nuisance when you're eating them.

(Part 2) Smelt Preparation: A Simple Guide

Now, let’s get down to business. Preparing smelt is really straightforward, but there are a few things to keep in mind:

Cleaning Smelt: It's Easier Than You Think

The first thing you'll want to do is clean your smelt. No need to panic, it's a simple process! Here's how I do it:

1. Rinse the smelt under cold running water to remove any dirt or debris.
2. Remove the heads by grabbing them with your fingers and twisting gently. The head should come off quite easily. Sometimes, you might need to use a small knife to help separate the head from the body, but generally, they’re pretty easy to remove.
3. If you prefer, you can also remove the guts, but it's not essential. It's just a personal preference. Just make a small incision along the belly and pull out the guts. It's a bit fiddly, but you'll get the hang of it with practice. The key is to do it quickly and efficiently.
4. Lastly, rinse the smelt again to remove any leftover guts or scales. Make sure you get all the bits out from the inside!

Once you've cleaned them, you're ready to cook! I always find that the cleaning process is actually quite therapeutic, in a way. It’s a bit like a mini-meditation. You have to be careful and focused, but it’s a relatively quick and straightforward task.

Seasoning Smelt: Keep It Simple

Smelt are delicate fish, so you don't want to overwhelm them with too many flavours. They really shine when you let their natural flavour come through. I usually stick to simple seasonings like salt, pepper, lemon juice, and fresh herbs. You can also add a sprinkle of paprika, cayenne pepper, or garlic powder for a bit of extra flavour, but remember, less is more. I find that a light dusting of flour helps them to crisp up nicely when frying or grilling. You can also use breadcrumbs if you want a bit more texture.

(Part 3) Smelt Recipes: From Simple to Sensational

Okay, now for the fun part - the recipes! I've put together a few of my favourites, from classic frying to more adventurous baking. Remember, these are just starting points. Feel free to experiment with different spices, herbs, and sauces to find your own perfect combination. The beauty of smelt is that they’re so adaptable, so you can really make them your own.

1. Pan-Fried Smelt with Lemon and Parsley: A Classic

This is my go-to recipe for smelt. It's simple, quick, and absolutely delicious. Here's what you'll need:

1. 1 lb smelt, cleaned
2. 2 tbsp olive oil
3. Salt and pepper to taste
4. 1 tbsp lemon juice
5. 1 tbsp chopped parsley

Instructions:

1. Heat the olive oil in a large skillet over medium heat. You don’t want the oil to be too hot, otherwise, the smelt will burn before they cook through.
2. Season the smelt with salt and pepper. I like to use freshly ground pepper, but you can use pre-ground if that's what you have on hand.
3. Carefully place the smelt in the skillet, making sure they don't overlap. If you crowd the skillet, they won’t cook evenly. Give them some space to breathe.
4. Cook for 2-3 minutes per side, or until golden brown and cooked through. You can tell if they’re cooked through when the flesh is opaque and flakes easily with a fork. If the flesh is still translucent, they need a bit more time.
5. Transfer the smelt to a serving dish and drizzle with lemon juice. The acidity of the lemon juice cuts through the richness of the fish, making it even more delicious. Garnish with chopped parsley. The fresh parsley adds a touch of brightness to the dish.

This recipe is perfect for a quick and easy weeknight dinner. It's also a great way to impress guests. Just make sure you have enough smelt for everyone!

2. Baked Smelt with Garlic and Herbs: A Delightful Twist

For a more flavourful and aromatic dish, try baking smelt with garlic and herbs. It's a great option if you're looking for a healthier way to cook them. Baking them allows the natural oils and flavours to meld together, creating a really delicious dish. Here's what you'll need:

1. 1 lb smelt, cleaned
2. 2 tbsp olive oil
3. 2 cloves garlic, minced
4. 1 tbsp chopped rosemary
5. 1 tbsp chopped thyme
6. Salt and pepper to taste
7. 1/4 cup white wine (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Make sure your oven is fully preheated before you put the smelt in, otherwise, they won’t cook properly.
2. In a large bowl, combine the olive oil, garlic, rosemary, thyme, salt, and pepper. Mix it all together until it's well combined.
3. Add the smelt to the bowl and toss to coat. Make sure that all the smelt are evenly coated in the marinade.
4. Place the smelt in a single layer on a baking sheet. This will help them to cook evenly and prevent them from steaming instead of baking.
5. Pour the white wine over the smelt, if using. The white wine adds a bit of moisture and helps to create a flavorful sauce.
6. Bake for 10-12 minutes, or until the smelt are cooked through and golden brown. You can check for doneness by gently pressing on the flesh. If it flakes easily, it's cooked through.

This recipe is perfect for a more formal dinner party or a special occasion. It's also a great way to use up leftover herbs from your garden.

3. Grilled Smelt with Chilli and Lime: A Spicy Sensation

If you like things a bit spicy, try grilling smelt with chilli and lime. The smoky flavour from the grill and the tangy citrus combine perfectly with the delicate flavour of the smelt. It's a great way to add a bit of heat to your meal. Here's what you'll need:

1. 1 lb smelt, cleaned
2. 1 tbsp olive oil
3. 1/2 tsp chilli powder
4. 1/4 tsp garlic powder
5. Salt and pepper to taste
6. 1 lime, cut into wedges

Instructions:

1. Preheat your grill to medium heat. Make sure your grill is clean before you start, otherwise, your smelt will taste like whatever was cooked on it before. I like to give my grill a good scrub with a wire brush.
2. In a small bowl, combine the olive oil, chilli powder, garlic powder, salt, and pepper. Mix it all together until it's well combined.
3. Add the smelt to the bowl and toss to coat. Make sure that all the smelt are evenly coated in the marinade.
4. Place the smelt on the grill and cook for 2-3 minutes per side, or until cooked through and lightly charred. You can tell when they're done when the flesh is opaque and flakes easily.
5. Serve immediately with lime wedges. The lime wedges add a touch of brightness and acidity to the dish. Squeeze a bit of lime juice over the smelt for an extra burst of flavour.

This recipe is perfect for a summer barbecue or a picnic. It's also a great way to enjoy the fresh flavours of summer.

(Part 4) Smelt Beyond the Main Course: Creative Uses

Smelt aren't just for dinner. They can be used in all sorts of creative ways, adding their delicate flavour to salads, soups, and even pasta dishes. Think of them as a miniature, flavour-packed addition to your culinary repertoire.

1. Smelt Salad with Spring Greens and Lemon Vinaigrette

This salad is light, refreshing, and perfect for a summer lunch or dinner. It’s also a great way to use up leftover cooked smelt. Here's what you'll need:

1. 1 lb smelt, cooked (use your favourite recipe)
2. 1 cup mixed spring greens (such as arugula, spinach, and baby kale)
3. 1/4 cup cherry tomatoes, halved
4. 1/4 cup red onion, thinly sliced
5. Lemon vinaigrette (recipe below)

Lemon Vinaigrette:

1. 1/4 cup olive oil
2. 2 tbsp lemon juice
3. 1 tbsp Dijon mustard
4. Salt and pepper to taste

Instructions:

1. To make the vinaigrette, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Whisk it until it's well combined and emulsified.
2. To assemble the salad, combine the spring greens, cherry tomatoes, and red onion in a large bowl.
3. Add the cooked smelt and toss gently. Don’t toss it too hard, otherwise, you’ll crush the delicate smelt.
4. Drizzle with the lemon vinaigrette and serve. If you’re not serving the salad right away, you can store the vinaigrette separately and drizzle it on just before serving. This will help to keep the salad fresh and crisp.

This salad is perfect for a light lunch or a side dish. It's also a great way to use up leftover cooked smelt.

2. Smelt Soup with Potatoes and Dill

This creamy soup is hearty and comforting, with a subtle sweetness from the smelt. It’s a great way to use up smelt that are a bit on the smaller side, as the bones will soften in the soup. Here's what you'll need:

1. 1 lb smelt, cleaned
2. 2 tbsp olive oil
3. 1 onion, chopped
4. 2 carrots, chopped
5. 2 celery stalks, chopped
6. 4 potatoes, peeled and diced
7. 4 cups chicken broth
8. 1/2 cup heavy cream
9. 2 tbsp chopped dill
10. Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. You don’t want the oil to be too hot, otherwise, the vegetables will burn before they soften.
2. Add the onion, carrots, and celery, and cook for 5-7 minutes, or until softened. The vegetables should be tender but not browned.
3. Add the potatoes and chicken broth, and bring to a boil. You want to make sure that the broth is boiling before you add the smelt. This will help to cook them quickly and evenly.
4. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender. The potatoes should be fork-tender, but not mushy.
5. While the soup is simmering, cook the smelt in a separate skillet according to your preferred method. This will help to ensure that the smelt are cooked through and ready to be added to the soup.
6. Once the potatoes are tender, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can transfer the soup to a regular blender in batches and puree it. Be careful when blending hot soup, as it can splatter.
7. Stir in the heavy cream, chopped dill, salt, and pepper. The heavy cream adds richness and creaminess to the soup. The dill adds a fresh, herbaceous flavour. And the salt and pepper help to balance the flavours of the soup.
8. Gently stir in the cooked smelt. Don’t stir it too hard, otherwise, you’ll break up the smelt. Just gently fold them into the soup.
9. Serve hot. You can garnish the soup with a dollop of sour cream or a sprinkle of fresh dill if you like.

This soup is perfect for a cold winter day. It's also a great way to use up leftover cooked smelt. And, it’s a great way to get your daily dose of vegetables!

3. Smelt Pasta with Tomato Sauce and Capers

This pasta dish is a flavour bomb, with the sweet and briny notes of the smelt perfectly complementing the tangy tomato sauce and the salty capers. It's a great way to use up smelt that are a bit on the larger side, as they'll add a nice textural element to the pasta. Here's what you'll need:

1. 1 lb smelt, cooked (use your favourite recipe)
2. 1 lb pasta of your choice (such as spaghetti or linguine)
3. 1 jar (28 oz) crushed tomatoes
4. 1/2 cup onion, chopped
5. 2 cloves garlic, minced
6. 1/4 cup capers
7. 2 tbsp olive oil
8. Salt and pepper to taste
9. Fresh parsley, for garnish (optional)

Instructions:

1. Cook the pasta according to package directions. Drain and set aside. You want to make sure that the pasta is cooked al dente, so it’s still a little bit firm to the bite. This will help it to hold up to the sauce and the smelt.
2. While the pasta is cooking, heat the olive oil in a large pot or skillet over medium heat. You don’t want the oil to be too hot, otherwise, the onion and garlic will burn before they soften.
3. Add the onion and cook for 5-7 minutes, or until softened. The onion should be translucent and tender.
4. Add the garlic and cook for 1 minute, or until fragrant. The garlic should be cooked until it's fragrant but not burnt.
5. Stir in the crushed tomatoes and capers. The crushed tomatoes will provide the base for the sauce, and the capers will add a salty, briny flavour.
6. Bring the sauce to a simmer and cook for 15-20 minutes, stirring occasionally. You want the sauce to thicken and develop flavour.
7. Season with salt and pepper to taste. Adjust the seasoning to your liking.
8. Add the cooked pasta and smelt to the sauce and toss to combine. You want to make sure that the pasta is coated in the sauce and the smelt are evenly distributed throughout the dish.
9. Serve immediately, garnished with fresh parsley if desired. The fresh parsley adds a touch of brightness and freshness to the dish. You can also add a sprinkle of grated Parmesan cheese if you like.

This pasta dish is perfect for a quick and easy weeknight dinner. It's also a great way to use up leftover cooked smelt. And, it's a delicious way to enjoy the flavours of summer all year round.

(Part 5) Smelt Storage: Keeping Your Catch Fresh

Now that you've got your smelt, how do you keep them fresh until you're ready to cook them? Here's what I recommend:

Fresh Smelt: The Best Option

If you're lucky enough to get fresh smelt, it's best to cook them as soon as possible. They'll stay fresh for a day or two in the refrigerator, stored in a sealed container. But honestly, the sooner you cook them, the better they'll taste. They’re like a fresh-baked loaf of bread - the sooner you eat them, the tastier they are.

Frozen Smelt: A Good Alternative

If you're buying frozen smelt, make sure they're properly sealed and stored in the freezer. They should stay fresh for up to 6 months. I always check the “best before” date on the packaging to make sure they’re still good to eat. When you're ready to cook them, thaw them in the refrigerator overnight. You can also thaw them quickly in a bowl of cold water, but this can sometimes make the flesh a bit mushy.

(Part 6) Smelt Nutrition: A Fishy Feast for Your Body

Let's talk about why smelt are so good for you. These little fish are packed with protein, omega-3 fatty acids, and other essential nutrients. They’re a great source of vitamins and minerals, and they’re low in calories and fat. Here's a quick breakdown:

As you can see, smelt are a great source of protein, omega-3 fatty acids, and other essential nutrients. They're also low in calories and fat, making them a healthy choice for any diet. They’re a great way to get a boost of nutrients without feeling weighed down.

(Part 7) Smelt and Sustainability: A Delicious Choice for the Planet

Eating smelt can be a good choice for the environment, too. Smelt are a sustainable fish species, meaning their populations are healthy and there are enough fish to support fishing without harming the ecosystem. They’re a great option for those who are conscious of their environmental impact. Always look for certified sustainable seafood options to make sure you're making a responsible choice. This way, you can enjoy delicious smelt while also helping to protect the oceans.

(Part 8) Smelt FAQs: Your Questions Answered

Now, let's answer some of the most common questions about smelt:

1. Do I really need to remove the heads?

It's not strictly necessary, but it's usually considered good practice. Smelt heads can be a bit bony and sometimes contain a bitter flavour. Removing them also makes it easier to eat the fish. However, some people actually enjoy eating the heads, and they’re a good source of nutrients. It’s really up to personal preference.

2. What's the best way to cook smelt?

There's no one right answer, it all depends on your taste! Pan-frying is a classic method that results in crispy, flavorful fish. Baking is a great option for a healthier approach, while grilling adds a smoky, char-grilled flavour. Experiment and find what you like best! Smelt are so versatile, you can really cook them any way you like.

3. How do I know if smelt is cooked through?

The flesh should be opaque and flake easily with a fork. If the flesh is still translucent, it needs to cook a bit longer. You can also test the doneness by poking the flesh with a fork. If it’s cooked through, the fork will slide in easily and the flesh will flake apart.

4. Can I freeze cooked smelt?

It's not recommended to freeze cooked smelt as the texture can change. It's best to cook them fresh. Freezing them can make the flesh tough and dry. It’s best to cook them fresh and enjoy them right away.

5. Where can I find smelt recipes?

There are plenty of smelt recipes available online and in cookbooks. You can also ask your local fishmonger for suggestions. They’re usually happy to share their favourite recipes with you. And, if you’re feeling adventurous, you can even try creating your own recipes.

I hope this guide has given you a good understanding of smelt and how to cook them. They're a delicious and versatile fish that deserves a place in your kitchen. So, next time you see them at the fishmonger, give them a try. You won't regret it!