Smelt is a small (10–20 centimeters in length) commercial fish Osperus eperlandus of the salmon family, which lives in the sea and fresh waters of the basins of the North Atlantic, the Arctic Ocean and the North Pacific.
This type of fish includes capelin and smelt, which is often called dwarf smelt.
Smelt — small (10-20 centimeters in length) commercial fish Osperus eperlandus, which lives in the marine and fresh waters of the basins of the North Atlantic, the Arctic Ocean and the North Pacific.
This species of fish includes capelin and smelt, often called dwarf smelt.
Perhaps the most amazing thing about this little fish is the smell: it smells like fresh cucumber (in Russia, by the way, it is also called “borage”), therefore even those who do not eat fish cause smelt to persistent spring associations.
There is a smelt from the White Sea to Pas-de-Calais, in the USA — in the Great Lakes region. However, the main “residence” of smelt is the Baltic and the Gulf of Finland.
In Lake Onega it is smaller than in Ladoga, in other lakes it is quite small, and it is often called smelt.
Those days when the smelt goes to spawn from the bay to the Neva and Narva (it starts in April), is a real gastronomic feast for the residents of St. Petersburg and its environs: May 11 here even celebrate Smelt Day.
Earlier for the Russian person, smelt has always been a semi-mythical fish.
It was eaten only by residents of St. Petersburg and the region — and only in late spring, when the Baltic smelt came to the St. Petersburg shores.
And only St. Petersburg residents could reasonably tell what it is: when the fish smells like cucumber. Now smelt appeared on the shelves of all large supermarkets and is sold year-round.
But this is still not the kind of cucumber smelt, an Asian look comes into the shops.
It does not smell like cucumber, although it is also a tasty fish.
Smelt contains a lot of phosphorus, iodine, calcium, and vitamin PP.
The smelt body is elongated and covered with large scales. The back is greenish brown, and the sides are silvery.
The main food of this predatory fish are fish young, caviar of other fish and zooplankton.
Freshly caught Baltic smelt has the distinct smell of fresh cucumbers.
Asian smelt — long-lived family. She lives up to 12 years and grows up to 35 cm.
The weight of this fish can reach 350 g. But the smelt lives for a maximum of three years.
Members of the smelt family live in both salt and fresh water.
For example, Asian, or toothy, smelt (O. eperlanus dentex) lives in the White Sea, as well as in Siberia and the Far East. The European smelt (O. eperlanus eperlanus), with a shorter lateral line and less developed teeth, has a habitat that includes the basins of the North and Baltic seas, as well as Lake Onega and Ladoga. A freshwater species of European smelt, also known here as smelt (O. e. Eperlanus m. Spirinchus), can often be found in the lakes of Northern Europe and in North-West Russia.
This fish is considered to be very valuable and has a great commercial value.
Smelt is most often just fried in a pan, pre-rolled in flour.
At the same time, before sinking, the smelt is simply dried with paper towels, without clearing scales, without gutting or cutting off the head.
Because of this, all the fat and juice in the fish remains.
Thus, the cooked fish is eaten entirely — with the head and tail, as well as entrails.
This fish is very tasty smoked and even dried.
Smoke smelt should be at a low temperature, pre-salting, if it is stored for a long time.
If you are going to eat fish immediately, then salt it does not make sense.
On the shelves can be found in recent times and canned smelt.
Smelt European, she smelt — a small fish, an object of mass fishing. Fried smelt.