Delicious little silver fish about the size of a woman's pinky finger. If smelt are unavailable, small sardines might be substituted. Overnight brining not included in preparation time. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
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Units: US | Metric
- 1Clean smelt.
- 2Soak in salt water overnight in refrigerator; rinse.
- 3Preheat oven to 350°F.
- 4Pour boiling water over smelt and allow to stand for five minutes.
- 5Place the fish in a baking pan.
- 6Place a thin slice of bacon over each fish (if large) or a generous covering (if small).
- 7Sprinkle with pepper as desired; add beef stock and bake in a moderate oven 20 minutes or until fish are cooked through.
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Nutritional Facts for Baked Smelt
Serving Size: 1 (200 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 402.7
- Calories from Fat 262
- Total Fat 29.1 g
- Saturated Fat 9.2 g
- Cholesterol 140.7 mg
- Sodium 657.9 mg
- Total Carbohydrate 0.3 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 32.5 g