How to cook smelt for daily and festive table?

A small silvery fish, smelt, is found in the clean cool waters of Europe. It is appreciated for its excellent taste and high nutritional value. Meat of smelt is light color, very tender and moderately fatty, contains many useful substances and microelements, including potassium, fluorine and magnesium.

How to cook smelt? Cooking tips

More often on sale it is possible to meet smelt in dried, dried and smoked kind, less often - in ice-cream. Frozen or cooled smelt is perfect for different types of fish dishes. Thanks to the tender and oily pulp, the smelt is well suited for frying in a frying pan or deep-frying, baking in the oven, on the grill, on coals, stewing and cooking soups. Different dishes from smelt can be suitable for everyday and festive table. Fine smelt without cleaning, roll in breadcrumbs and simply fry in oil.

Smelt smelt is very simple, because its few scales are easily removed. If the smelt selected for cooking smelt , then it is not acceptable to clean it. No need to remove the head or the interior.

How to cook smelt for a casual dinner?

The simplest and in the opinion of many the most delicious way of making smelt is frying in oil. For this, you can use fish of any size, even the smallest. As breading apply rusks, semolina, flour. For complete readiness, it is enough to fry smelt from each side for 3-5 minutes.

How to cook smelt in Chinese? A festive recipe for oriental cuisine

In many Eastern cuisines, ginger is widely used as a seasoning for fish. It gives the fish a pleasant aroma and kills unpleasant odors.
For smelt in Chinese, you need a piece of ginger size 1x1x1 cm per half a kilogram of fish. In addition, as a seasoning requires: cayenne pepper, green onions, rice wine, sea salt.
Fish should be cleaned and marinated in a mixture of wine, ginger, salt and pepper. Allow to stand for 30-40 minutes.
Olive oil to warm well, add to it 2-3 cloves of garlic, a sprig of rosemary, lime. Fry and catch. In the fragrant oil, smeared with fragrances, lay out the smelt, which was scraped in flour. Fry on both sides for 4-5 minutes. Serve with spring onion.

How to cook smoked pork on a picnic? Smelt on skewers, baked on charcoal

For cooking shish kebab from the smelt requires a large fish. Prepare the fish in advance, not less than 4 hours before baking begins. Smelt can not be cleaned of the entrails, but simply remove the scales and rinse in water. Wash the fish in a container, sprinkle with salt and pepper each layer. Pour over highly carbonated mineral water and add juice to half a lemon or lime. You can use any spices, combined with fish: bay leaves, dry dill, peppercorns, caraway seeds. Smelt smelt very quickly.
Before frying, you need to thread the fish on the skewers. To do this, pierce each fish at the base of the head with one skewer, and the second through the tails. When using two skewers, the fish will be easier to turn over.

Caviar

In cooking, not only flesh is used, but also caviar of smelt. It is salted and dried, fried with fish. But the most widespread it was in Japanese cuisine, where besides the main culinary role, it is also used as a decoration. Caviar roe is used in the preparation of various kinds of rolls, nigiri, gunkan.