This small, slender fish is native to North America's Atlantic coast from New Jersey to Labrador, and also occur naturally as landlocked populations in some lakes of New England and eastern Canada. In 1912, smelt were planted in Crystal Lake, Michigan, and from there they made their way to Lake Michigan and the Great Lakes. They can also be found in the Pacific Northwest.

Similar in appearance to members of the trout and salmon family, smelt usually reach 7-8 inches in length and weigh less than half a pound. A favorite of fishermen, who usually pan-fry them with a minimum of preparation, smelt have soft, oily flesh and a subtle, delicate flavor. Freshly caught, it’s sometimes said that they taste like violets and cucumber. Their bones are also soft and edible.

Sources
Northern Atlantic, Great Lakes, Northern Pacific.

Availability
Smelt is usually available from September to May.

Cooking Tips

• Smelt can be filleted, but it is most often cooked and eaten whole.
• To pan-fry, pound smelt to flatten them a little and pat dry with paper towel.
• Dredge fish in flour. Fry the fish, a few at a time, in a small amount of hot butter or oil, turning once halfway through cooking time. Cook 2-3 minutes until golden brown and crisp.
• Smelt can also be deep fried, baked, broiled or grilled.
• Do not overcook smelt. It is done when the flesh is opaque but moist.