Smelt: what kind of fish, what is useful, how to cook? 6 delicious recipes

Smelt is a fish with a specific taste, juicy meat and soft bones. Who would refuse such a fried fish with a crispy crust? At the same time, smelt can also be baked, marinated or smoked.

Smelt - what kind of fish is it?

Smelt is a small ray-finned fish of the Smelt family. Such a fish is called cucumber, since its smell cannot be distinguished from the aroma of a green vegetable. In our country, everyone knows smelt, and in St. Petersburg they even hold a holiday dedicated to this small fish.

What is a smelt fish? In appearance, it is somewhat reminiscent of a dace, it has small translucent scales, but a large mouth with small sharp teeth. Even with a small length (from 10 to 14 cm) and low weight (up to 350 grams), this waterfowl is a real predator that hunts small fish, eats caviar and crustaceans. In food, smelt is not picky, so it can be successfully bred on an industrial scale.

It is rather difficult to answer the question where smelt is found, since it is common throughout the country. But she feels especially carefree in the reservoirs located in the central part of Russia.

What is useful for the human body

Smelt is a useful product for the health of any person. It contains a lot of protein and minerals necessary for the formation and strength of bones. It also contains nickel and potassium, as well as other useful elements that contribute to the normal functioning of the whole organism. The meat of this fish contains vitamins of group B, which are necessary for normal metabolism and the functioning of the nervous system, plus vitamin A, which is important for the health of the visual organs and collagen production.

In cooking, a wide variety of fish dishes are prepared from smelt. It can be smoked, cooked in dried form, dried. But given its fat content, it tastes best when baked and fried. Smelt aspic and first courses come out no less tasty.