Introducing the characteristics of smelt and recommended recipes using smelt

What are smelt?

Smelt is a small fish that holds an important place in Japanese food culture. It lives in the North Pacific Ocean from the coasts of Asia to North America, and is especially popular in many parts of Japan. In this article, we'll introduce you to the characteristics of smelt and how to enjoy it

In Japan, they are also known as "gou-gyo," "shrike," and "young heron," and they inhabit many bodies of water. In particular, they have long been an important target for fishing in lakes and marshes such as Lake Kasumigaura and Lake Shinji

This fish is characterized by its high adaptability. It can withstand changes in water quality and low water temperatures, and has been released into lakes and dams all over Japan, where it has now become widespread

Ecology and distribution

There are two types of smelt: anadromous types that descend to the sea, and river-dwelling types that spend their entire lives in freshwater. Spawning season varies by region, but is generally considered to be from winter to spring, and during this time large schools of smelt can be seen swimming upstream in rivers

Its natural distribution ranges in Japan from Chiba Prefecture and Ibaraki Prefecture (north of Lake Kasumigaura) on the Pacific coast, to northern Japan from Shimane Prefecture (north of Lake Shinji) on the Sea of ​​Japan coast, and Hokkaido. It has also been introduced to California in the United States

Smelt as a fishery

Smelt are also highly valued as a fishing resource, and fishing is particularly famous in Lake Biwa, Lake Shinji, Lake Yamanaka, etc. Smelt fishing is thriving in these areas, and dishes made with this fish are loved by many people

Another form of smelt fishing is the traditional "ice hole fishing," which involves drilling a hole in the surface of a frozen lake and fishing from there. This method is a popular traditional winter pastime in Japan

Smelt dishes

There are many ways to cook smelt. Smaller ones can be eaten with the bones, so they are commonly deep-fried, such as in tempura, fried dishes, or karaage

They are also used as preserved foods by being boiled in soy sauce or simmered in syrup. Fresh smelt is delicious as sashimi, and is sometimes known as "whitebait" in the UK

Recommended recipes using smelt

This time, we will introduce two particularly delicious dishes: marinated smelt and stewed smelt. These dishes are exquisite and allow you to fully enjoy the flavor of smelt

Marinated smelt

Ingredients (serves 4)

• Smelt: 300g
• Green onion, celery, cucumber: 1 each
• 1 red bell pepper
• Carrots: 30g
• Vinegar: half a cup
• White wine: half a cup
• Lemon juice: 1 tablespoon
• Sugar: 1 teaspoon
• Salt and pepper: a little each
• Flour and frying oil: appropriate amount

How to make it

1. Lightly pat the smelt dry, sprinkle with salt and pepper, and let sit for about 5 minutes
2. Cut the celery, bell pepper, green onion, cucumber, and carrot into 3-4cm strips
3. Combine vinegar, white wine, lemon juice, sugar, salt and pepper to make the dipping sauce
4. Coat the smelt in flour and deep fry in oil at 160°C, then remove from the heat and return to 170°C. Add the smelt again and deep fry until crispy
5. Remove excess oil from the smelt with a paper towel and dip them in the dipping sauce while they are still hot
6. Add the chopped vegetables to the smelt dipping sauce, mix, and chill in the refrigerator for 2-3 hours to allow the flavors to blend

Smelt stew

material

• Smelt: 50
• Starch syrup: 4 tablespoons
• Seasonings (soy sauce, sake, etc.): appropriate amount

How to make it

1. Thread 10 smelt onto each skewer, cook both sides carefully to prevent burning, then remove from the skewers. Place in a pot, cover with a drop lid, add plenty of water, and simmer over high heat for about 30 minutes
2. Discard the cooking liquid, add the seasonings, cover again with the drop lid, and simmer over medium heat for 20 minutes. Add the starch syrup and simmer until dissolved, then mix thoroughly. Turn off the heat and let cool

Enjoy these recipes to bring out the best in smelt. The marinade in particular is delicious even when served cold, making it the perfect summer dish. The stewed version also concentrates the umami flavor of the smelt, making it the perfect side dish for rice

summary

Smelt embodies the profound charm of Japanese nature and food culture in its small body. Through this fish, you can connect with nature and enjoy traditional ways of eating it

Discovering the deliciousness of smelt is a wonderful way to experience the four seasons of Japan. The next time you have the opportunity to visit a lakeside, be sure to try some smelt dishes