|
Netherlands · Gelderland · Rheden| Common Animals Fish Mushrooms Flora |
|
Osmerus eperlanus |
July: Intense feeding. Smelt continues to feed actively, preferring cold waters.
No threat. In St. Petersburg, “smelt season” was celebrated during spawning run. Traditionally enjoyed fried as a snack.
Small fish, up to 20 cm long. Found in the Baltic Sea and freshwater rivers. Known for cucumber scent when fresh.
Caught using jigs, spoons, or float rigs Active during winter — ice fishing Responds to bloodworms, maggots, and small soft lures
Lives near shore, often found in large schools. Best caught at dawn or on overcast days. Has a distinctive cucumber-like smell.
Average weight: 0.1 kg
Small fish, easy to clean. Can be fried whole, including head and bones. Preserves aroma and flavor when salted or dried. Has local commercial importance.
Whole: Frying, drying, marinating
Fillet: Rarely separated, fish used whole
Fillet: Rarely separated, fish used whole
Fried Smelt (Frying)
Fried whole, often in flour or breadcrumbs
Fried whole, often in flour or breadcrumbs
1. Rinse fish, gut if needed.
2. Dredge in salted, peppered flour.
3. Fry both sides until crispy.
2. Dredge in salted, peppered flour.
3. Fry both sides until crispy.
Pickled Smelt (Pickling)
Spicy aroma, good for appetizers
Spicy aroma, good for appetizers
1. Boil fish in salted water.
2. Pour vinegar marinade with onion, bay leaf, pepper.
3. Chill 1–2 days before serving.
2. Pour vinegar marinade with onion, bay leaf, pepper.
3. Chill 1–2 days before serving.