Ok so i love fish. BUt.......i need help with this one.
Was over at our relatively new fresh fish and been seeing these SMELTS . Sorry i should have taken pictures of the things, here are a couple of pics i pinched to show you what they look like if you aint seen em before.
Before after being fried in egg and flower batter
So my questions to those of you that know them ......whats the attraction and where is the taste apart from the batter and oil .
I had overheard my fishmonger saying to someone you can always have smelts for breakfast with eggs. I thought cool i am up for anything. So last week i asked him about the comment he had made previously.
Yeah he says some do, not exactly a healthy option. Well i figured ...."when in Rome do as Romans do" have tried all sorts in the name of being Canadian.
Well I dont get this one. Someone tell me what the attraction is because frankly they taste like nothing. The bone which really you could eat if you like that kind of thing, does come out if you eat them while hot and quick before the gelatin solidifys.
But they pretty bland. Now i like an anchovy on toast, i eat loads of sardines and love roll mops (herrings for those not familiar) but this is a fish i dont see the point in. Its best left for being bate for the bigger boys.
Anyone eaten them got a different view and perhaps recommendation on how to cook em?
Strike another off the breakfast list experiment.