Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Marinated Hooligan Fry (Aka Smelt or Eulachon) Recipe
    Lost? Site Map

    Marinated Hooligan Fry (Aka Smelt or Eulachon)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Uncle Dobo's Note:

    Based on a recipe from Yukari Hosokawa in "What's Cookin'in Wrangell," here's a different way to prepare those little fish. The native Alaskans used smelt a lot in the early days, and still do. Hooligan/smelt is an oily fish, and they developed interesting methods of preparing hooligan oil. Although not many natives still prepare the oil, they still enjoy the fish themselves. Cooking smelt for meals is also a good way to save money, since they're usually inexpensive and easily found in Asian markets. (Cooking time does not include marinating time.)

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Clean the fish: cut off the heads and tails, remove fins (either cut or pull them away). Slit the fish down the full length, cutting just as far as the backbone. Remove the entrails and rinse under running water and pat dry. Using the back of a spoon or your thumb, on the inside of the fish press hard all along the backbone. Pulling from the head-end of the fish, the spine and bones should lift free of the body.
    2. 2
      In a shallow container, combine the vinegar, sugar, and soy sauce and set aside.
    3. 3
      Dry the cleaned fish well. Thinly coat the dried fish in the cornstarch.
    4. 4
      In a heavy pot heat the oil to about 350 degrees F and fry the fish for 7 to 9 minutes until they are crisp and golden. Remove and drain on paper towels. Place cooked fish in the vinegar mixture to marinate.
    5. 5
      After slicing the onion thinly, sprinkle slices with salt. When the onion has become moist from the salt, rinse the slices well and drain thoroughly.
    6. 6
      Thinly slice the bell pepper into rounds and remove the seeds.
    7. 7
      Cover the fish with the onion and pepper slices and spoon the marinade over all. Allow fish to marinate for at least one hour before serving, occasionally spooning the marinade over. Serve hot or cold, whichever way is your favorite.

    Browse Our Top Saltwater Fish Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Marinated Hooligan Fry (Aka Smelt or Eulachon)

    Serving Size: 1 (127 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 152.4
     
    Calories from Fat 2
    59%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 2677.9 mg
    111%
    Total Carbohydrate 32.7 g
    10%
    Dietary Fiber 2.5 g
    10%
    Sugars 25.5 g
    102%
    Protein 4.1 g
    8%

    The following items or measurements are not included:

    fish

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites