Smelts are a family of small fish, Osmeridae, found in the Atlantic and Pacific Oceans. They are also known as freshwater smelts or typical smelts to distinguish them from the related Argentinidae, Bathylagidae and Retropinnidae.

Some smelt species are common in the North American Great Lakes, and in the lakes and seas of the northern part of Europe, where they run in large shoals along the saltwater coastline during spring migration to their spawning streams. In some western parts of the United States, smelt populations have greatly declined in recent decades, leading their protection under the Endangered Species Act. The Delta Smelt, Hypomesus transpacificus is found in the Sacramento Delta of California, and the Columbia River smelt, " Eulachon", are both protected from harvest.

Some species of smelt are among the few fish that sportsmen have been allowed to net, using hand-held dip nets, either along the coastline or in streams. Some sportsmen also ice fish for smelt. Smelt are often fried and eaten whole.

Description

Smelts resemble salmon in appearance, but are smaller, usually reaching only around 20 centimetres (7.9 in), although some species can reach as much as 70 centimetres (28 in).^[1] Smelts are a food source for salmon and lake trout.

Like salmon, many species are anadromous, living most of their lives in the sea, but traveling into fresh water to breed. However, there are a few exceptions, such as the surf smelt, which spend their entire lives at sea.^[2]

Smelt roe is bright orange in color, and is often used to garnish sushi.

Smelt dipping

Smelt dipping in the Keweenaw Peninsula in Michigan

In the Canadian provinces and states of USA around the Great Lakes, "smelt dipping" is a common group sport in the early spring months and when stream waters reaches approximately 4°C, (40–42°F). Fish are spotted using a flashlight / headlamp (the best smelt dipping is in the middle of the night from 10:00 pm – 2:00 am) and scooped out of the water using a dip net made of nylon or metal mesh. The smelt are cleaned by removing the head and the entrails. Fins, scales, and bones of all but the largest of smelts are cooked without removal.^{[citation needed]}

On the Maine coast, smelts were also a sign of spring, with the run of these small fish up tiny tidal estuaries. Many of these streams were narrow enough for a person to straddle and get a good catch of smelt by dipping a bucket.^{[citation needed]}

As food

Close-up of smelt for sale at a California seafood market

North America

Smelts have been traditionally an important winter catch in the salt water mouths of rivers in New England and the Maritime Provinces of Canada. Fishermen would go to customary locations over the ice using horses and sleighs. Smelt taken out of the cold salt water were much preferred to those taken in warm water. The smelt did not command a high price on the market, but provided a useful supplemental income in times when wants were much less. The smelts were "flash frozen" simply by leaving them on the ice and then sold to fish buyers who came down the rivers on horse and sleigh. They were also a winter meal. They were gutted, heads and tails removed, rinsed in cold water then dipped in flour mixed with salt and pepper and fried in butter. Served with boiled potatoes and pickled beets, they were an addition to winter fare. They are still considered traditional Acadian fare.^{[citation needed]}

East Asia

Smelt is popular in Japan, as the species Sprinchus lanceolatus, and is generally served grilled, called shishamo, especially when full of eggs.

Smelt is also served in Dim sum restaurants deep fried with the heads and tails attached as Duō luǎn yú (多卵魚), which loosely translates as "fish with many eggs."^{[citation needed]}

Festivals

Fishing for smelt, Gold Bluffs Beach, Orick, California, 1972

In the city of Inje, South Korea (Gangwan-do Province) an Ice Fish Festival is held annually from January 30 to February 2 on Soyang Lake coinciding with the smelt's yearly run into fresh water to breed. They are locally known as "Bing-O" and typically eaten alive or deep fried.[1]

In Finland, province of Paltamo, has also yearly "Norssikarnevaali" festivals in middle of May.

For some Italians, especially from the region of Calabria (Reggio Calabria), fried smelts are a traditional part of Christmas Eve dinner consisting of multiple courses of fish.

In 1956, the Chamber of Commerce in Kelso, Washington declared that Kelso, located on the Columbia River, was the "Smelt Capital of the World". They erected billboards proclaiming this, and held festivals for the annual smelt runs, until the runs dried up.^[4]

The village of Lewiston, New York on the lower portion of the Niagara River celebrates an annual two day smelt festival the first weekend in May.^[5][6]

Lithuania celebrates an annual weekend smelt festival in Palanga "Palangos Stinta" every early January.

References