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more smelt recipes

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here is experiment smoking smelt hanging on bambo skewers.

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ohh middle picture is tempura smelt with authentic kikkoman tempura sauce. hard to get ahold of. it will come in yellow lable

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come on. lets hear or share some.

id like to hear what others do.

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here is one for smelt caviar. same as used for japanese sushi currently.known as "Masago". it is dyed with food coloring to several colors.
very popular, most sold on retail market comes from marine sources. should be frozen to deal with any freshwater parasites. im just not 100% sure how to deal with freeze damage.
enojy



How to Make Caviar
Making caviar at home is not nearly so hard as you might think. It is a miraculous product, beautiful as jewels with a briny pop that adds color and texture to all sorts of dishes. And freshly made caviar will last 2 weeks in the fridge, too — if you keep it in a tightly sealed (preferably glass) container sunk into a larger container of ice. Keep replenishing the ice as it melts.
This recipe works with both small and large-egged roes, such as those from herring and shad, trout, salmon or steelhead. The picture above is of steelhead caviar. I’ve also done it with unripe roe from salmon, which works, but is harder to get off the skein.
Makes about 1 pint.
Prep Time: 60 minutes
1 full skein of steelhead, large trout roe or silver salmon roe, about 1 pound
1 cup kosher salt or pickling salt
Mix 1/2 cup salt and 1 quart cool water until the salt is all dissolved. Soak the roe sacs for 5 to 10 minutes in the salt water in the fridge.
Get the faucet running with warm water roughly 105°F to 115°F, or heat cool tap water to this temperature — some people fear that hot tap water can add harsh minerals to their food. Either way works. Fill a metal or glass bowl with the warm water.
Dunk a few skeins of roe at a time in the warm water. Keep the others in the brine. Gently massage the eggs out of the skeins with your fingers under the surface of the warm water. They will float away and sink. Discard the skeins. Have a fine-meshed sieve ready. Gently drain the water through the sieve and catch the eggs. Spray them with cold water from the sink, picking out clumps or stray bits of membrane. Put the eggs in a bowl in the fridge while you repeat the process with the rest of the eggs.
Make a new brine with the other 1/2 cup of salt and another quart of water. Dunk the eggs in the brine for 5 minutes, or until they begin to fall to the bottom. Taste them and if they are salty enough for you, drain them into a fine-meshed sieve. You can brine for up to 30 minutes. Any longer and they will be very salty.
Pour into a clean glass jar and refrigerate for up to 2 weeks, but they will lose quality over time.
honest-food.net/2009/12/02/how-to-make-caviar/