Smelt is boiled for 5 minutes.
Boil smelt in a double boiler for 10 minutes.
How to cook smelt
Products Smelt – 500 grams Onion – 1 small head Bay leaf – 2 leaves Pepper – 3-4 peas Salt – to taste Cooking smelt with spices 1. Rinse the smelt, peel, cut off the heads, rub with salt, leave for 1 hour . 2. Put the water to boil, add the head of the peeled onion, bay leaf, pepper and salt. 3. Cook for 5 minutes, put on a dish, pour over the broth. Serve boiled smelt with horseradish, sour cream sauce or mustard.
– Calorie content of smelt – 86 kcal / 100 grams. – Shelf life of boiled smelt – 3 days in the refrigerator. Smelt is Peter’s fish sign . Since 2002, a tradition has appeared when smelt passes through the Gulf of Finland, smelt days are organized in the city, when fishermen gather to catch this particular fish (and in a few days they catch several tons of smelt) and mass culinary fights and fish fairs are organized in the city. By the way, Peter I called smelt Tsar-Fish. – Smelt season – from late March to early June. – The cost of frozen smelt is from 400 rubles / 1 kilogram (data for June 2020), in season fresh smelt costs up to 300 rubles. – How to clean smelt: scrape the fish from the tail to the head with a knife to separate the scales. Cut the fish along the belly from tail to head, remove the insides, cut off the head and rinse the fish thoroughly under cold water. – When frying , small smelt (up to 10 centimeters) is not gutted, fried whole with a head for 5 minutes on each side over medium heat without a lid. – Fresh smelt has a cucumber smell . – choose smeltshould, paying attention to the rows of scales – the fish should be smooth and shiny, elastic to the touch, with bright and transparent eyes, without damage.
How to pickle smelt
Products Smelt – 500 grams Carrots – 2 pieces Onion – 1 head Flour – 3 heaped tablespoons Sunflower oil – 3 tablespoons For marinade : half a tablespoon of sugar, 1 tablespoon of salt, 5 tablespoons of vinegar 9%, peppercorns, 1 bay leaf, 4 cloves. How to pickle smelt 1. Wash the smelt, peel, cut off the heads, roll in flour and fry on both sides for 2 minutes. 2. Place the smelt in sterilized jars. 3. Peel and cut the onion (rings) and carrots (half rings), put in a jar with smelt. 4. Spicy mixture for pickling smelt: boil 0.5 liter of water with sugar, salt, spices and vinegar. 5. Pour marinade into jars to the top and close for a day. A day later, pickled smelt is ready and ready, especially for serving with beer.
Japanese pickled smelt recipe
Products Smelt – 500 grams Potato starch Vegetable oil Pepper – 3 peas Onion 1 pc. For the marinade : Vinegar 9% – 3 tablespoons Soy sweet sauce – 3 tablespoons Sugar – 3 tablespoons Water – 100 ml Japanese-style pickling of smelt 1. Clean, wash and dry the smelt. 2. Bring the ingredients for the marinade to a boil under the lid. 3. Peel and finely chop the onion, fry with minimal oil, add to the marinade. 4. Roll the smelt in starch, bake in the oven at 170 degrees for 7 minutes. 5. Then put in the marinade, marinate for 2 hours.