Smelt (rainbow smelt)
Smelt is a small fish of the salmonidae family. Originating in
the lakes and rivers of Canada, it is popular with amateur
fishermen and chefs alike.
Smelt's body, averaging 20 centimetres, is narrow with an
elongated head. They are silver-coloured though they also have
differing green hues depending on their origin. Their translucent
skin is covered with tiny scales.
The flesh of smelt is a delicate white. It is very flavourful, some
types having a faint cucumber scent.
You will find fresh or frozen whole smelt in your METRO fishmonger’s counter.
- Amateur chefs prepare it in a variety of ways: deep-fried, grilled, pan- fried, oven-baked or with a sauce as accompaniment.
- As the skin is very thin, it is also edible and easily digested.
Click here for cooking methods and more tips and suggestions !
Rainbow smelt is available in winter and spring. It is not available in the fall until the formation of ice on the streams and rivers.
The smelt is a fatty fish. For the weight-conscious, steaming,
poaching or cooking in parchment would be the wisest choice.
Smelt is an excellent source de protein. It is also rich in
vitamins A, B9, B12, beta-carotene, niacin, retinol, folic acid,
calcium, magnesium, phosphorus, potassium and selenium.
Fresh fish should be cooked as soon as possible following purchase.
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Refrigerator 4° C (40° F)
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Freezer -18° C (-4° F)
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Fresh smelt
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2 to 3 days
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4 to 6 months
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Cooked smelt
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1 to 2 days
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