Smelt fish: photo, description, useful properties and recipes

Smelt is a representative of the salmon family, a small-sized fish with the flavor of fresh cucumber or watermelon. It can be used to prepare the most diverse and - most importantly - healthy dishes. Smelt is widely spread. Choosing it in the store or on the market, it is important not to come across a product of low quality.

Smelt: what kind of fish, what they look like and where they live

Smelt inhabit the northern seas, occur in large and deep lakes, always walk in large flocks, make constant movements between sea and fresh water bodies. The fish is hardy, accumulates water in cavities above the gills, unpretentious, and can be easily bred in deep lakes with cold water.

The fish is elongated, its weight is 40-350 g and its length is 8-35 cm. Its size depends on how large and deep the body of water it lives in. Females are larger than males, which can be identified by a more prominent lower jaw, multiple warts in the head area and on the lower part of the fins during spawning.

The abdomen is white-yellow, the back is brown-green, and the sides are silvery with a blue tint. Among the distinctive features - a wide mouth with lots of sharp teeth. The fine scales are easy to clean. Cucumber flavor is most pronounced in the Far East smelt. The meat is tender and nutritious. Caviar is a delicacy.

Types

The most common species of smelt are Asian, European and Far Eastern fish. However, the first two species are most common.

Asian is found in the Yenisei, the highest level of activity is noted in summer and autumn. It is during this period that the fish is caught. In the Yenisey Bay (a desalinated strip), smelt are constantly moving along the shore. During the spawning season (February-July), it is in permanent habitat. Its weight is 50 g and its length is 16 cm.

European fish reach 10-28 cm in length. This species can be found in northern Europe and in Russia (European part of the country). The spawning period begins in the second half of May and ends in the first half of June, at which time smelt are found in large numbers in large and deep reservoirs.

Far Eastern fish are small, and their mouths are correspondingly small too. Its length does not exceed 10 cm. It is caught in reservoirs with fresh water that flow into the Sea of Okhotsk. Smelt of this species does not stay in one place for a long time. When the water becomes salty, it moves to another place and returns only when the salt has receded. The spawning period is the same as for Asian fish. Representatives of the Far Eastern species are also found in the coastal zone. Smelt clean the water and the bottom of the habitat, most often it can be found in polluted reservoirs, where water from sewers is discharged.

What is the difference between smelt and capelin and vendace

Smelt is not as common in the stores as capelin and smelt, which belong to the same family and are similar in taste. The first variant is fattier, while the second is more lean. Also smelt has a special flavor, so when fresh it is fresh it cannot be confused with anything else.

As opposed to smelt, smelt lives only in clean lakes. Its appearance is similar to that of the herring; it is even called a royal herring. It differs in its small cone-shaped head. Big species of vendace are protected by the state, and during the spawning period their catch is prohibited. Spawning of these fish does not begin until the second half of September, in mass - from mid-November.

Pereslavl vendace lives only in Lake Plescheyevo, it was included in the Red Book. Ryapushka is the least caloric, 100 g of fish contains only 45-88 calories. Rapuska has a characteristic feature - the presence of needles on the back.

Composition and calories

In 100 g of fresh fish 99-102 kcal. The energy value after cooking increases. With a decrease in water content, the percentage of components of dry weight, by contrast, increases (in the dry product 221 kcal, dried - 148, cooked on the barbecue - 109).

It contains 78.5 g of water, 15.4 g of protein (18% of weight), only 4.5 g of fat, 1.5 g of ash. The product does not contain carbohydrates, it has little fat, so it is suitable for dietary meals. The vitamin-mineral composition is represented by calcium, phosphorus, nickel, potassium and fluorine. The fish contains magnesium, chromium and sodium. Among the components of this group are molybdenum, sulfur, chlorine and iron. Vitamins A, B (B4, 9), D, PP are also included.

Useful properties of smelt

General health benefits

The fish contains vitamin D and unsaturated fats, this complex has a positive effect on bone health. Given this fact, the product is extremely useful for young children, women during pregnancy and the elderly. In addition, these substances strengthen tooth enamel and eliminate bleeding gums.

Vitamin A helps to slow down the deterioration of vision, sometimes even improves it. Together with other beneficial substances (amino acids, minerals, vitamins) promotes the production of collagen. Accordingly, the elasticity of the skin increases, wrinkles become less pronounced, the hair looks healthy.

Thanks to the balanced vitamin and mineral composition a soothing effect develops. Regular consumption of fish reduces the risk of depression, makes a person less susceptible to stress, sleeps better and works more efficiently.

Potassium, calcium and magnesium are contained in smelt in small amounts, but together these substances help strengthen blood vessels and heart. As a result, normal cerebral circulation is restored, blood pressure and the risk of various pathological conditions such as atherosclerosis and hypertension are reduced. The condition improves for arrhythmias, coronary heart disease.

Fish has a lot of phosphorus (about as much as in oysters and mussels), so its use has a positive effect on mental performance and memory. There is also iron, which prevents anemia.

Smelt is usually well digested. This improves intestinal peristalsis, and useful substances are absorbed as much as possible. Smelt increases appetite, it is recommended for intestinal atony, ulcerous lesions, gastritis with low gastric acidity, pancreatitis chronic form.

Regularly including this fish in the diet, you can improve the body's defenses. The high content of potassium restores the water-salt balance. The body quickly gets rid of excess water, which improves the condition of the heart, blood vessels, kidneys.

In disorders of the musculoskeletal system strengthen bones, prevent osteoarthritis and osteoporosis, especially if the product is consumed with the bones.

Noticed the positive effects and for the skin. Anti-inflammatory effects are developed and the healing process is accelerated in case of violations of the integrity of the skin (diaper rash, wounds, ulcers).

For women

Fresh smelt contains omega-3 in almost the same amount as more expensive fish. For women, the benefits are not only to strengthen blood vessels and stimulate brain activity, but also to increase the production of estrogen. This hormone is very important for the female body, especially after 30 years of age. In addition, when eating fish, serotonin levels are increased and the risk of depression is reduced. It is advisable to cook this product once a week.

For men

Meals made of fish are recommended to be consumed by men because of increased sexual activity due to increased blood flow to the genitals. Omega-3 helps to prevent prostate cancer.

During pregnancy.

From the second trimester, it is necessary to take care of sufficient levels of vitamin D. The norm to prevent rickets is 10 mg. From week 17, the body needs more calcium for strong bones and teeth. Both substances are found in smelt. Regular consumption of this fish protects pregnant women from hypertension.

Dried and dried fish has a positive effect on the emotional state of women during the period of carrying a baby. The product does not allow depression to develop and, in addition, to avoid premature births. F. Sewardur, a scientist from Denmark, conducted a study that found that women who do not consume dried and dried fish rich in omega-3 have a higher risk of preterm birth of a baby with a low weight (8729 women were surveyed). There is also a perception that babies sleep better in the first few days after birth if their mothers ate fish regularly during pregnancy.

When breastfeeding

If during pregnancy and before pregnancy a woman often ate fish, it is not necessary to impose restrictions and during breastfeeding, as the product helps to maintain a normal emotional state. However, in cases where there have been previous signs of an allergic reaction to this product, it is better not to eat fish or to eat it rarely and in limited quantities. The baby can also inherit a tendency to be allergic to fish.

It is not recommended to eat dried fish when breastfeeding a baby. Dried product can be eaten, but with limitations. In order to reduce the danger and allergenicity of frozen smelt thaw in cold water, pre-salt it. Then the fish is boiled in the boiling broth, pour it off and finish cooking it in clean water for 15-20 minutes. Fresh fish is cooked immediately in order to prevent the product from spoiling. It is desirable to boil it or stew.

For children

In the absence of allergies, children can be given fish without any special restrictions. The main thing is to cook it correctly. We are talking about those children who are already eating adult food. Smelt will help to strengthen the joints and bones of the developing body and provide nutrients. The first time you give a little fish to check the reaction, and later - a full portion.

For weight loss

Smelt is an ideal product for the diet of thinners. Cooked from it, dishes accelerate the metabolism, are well digested and absorbed. This fish is recommended to eat at obesity, as it is low-calorie. The average daily allowance of smelt is 120-150 g.

Is dried smelt useful?

In dried form, the fish is very useful, especially for osteoporosis. The product helps to strengthen the joints and fragile bones. Smelt is dried together with the bones, but they are practically not felt. Since there is no heat treatment, the substances present in the composition are fully preserved.

Harm and contraindications

As for other useful products, there are some contraindications to the use of smelt:

• Allergy to fish;
• high level of cholesterol in the body;
• age less than 3 years;
• gout (content of nitrogenous extractive substances with purine bases);
• gastrointestinal tract pathologies occurring in acute form;
• urolithiasis (containing substances that adversely affect its course).

Smelt should be used with caution while pregnant and breastfeeding. Smoked fish is undesirable even for healthy people, because most often it is produced by using liquid smoke (a carcinogen that increases the risk of tumor formation).

Fish living in polluted waters eat impurities, so it accumulates a lot of harmful substances (smelt is like a filter that lets dirty water flow through it). Considering this fact, it is forbidden to eat fish caught in or near big cities.

Another danger is parasites. Smelt can be infected by the parasite Cystidicola farionis (the swim bladder is affected), which cannot survive in the human stomach, but its mere sight can make one lose the desire to consume the fish in the future.

Smelt caught in polluted waters are very harmful for the body. Hazardous substances can accumulate for years. In such a product detected urea, nitrates, polychlorinated biphenyls, arsenic, hydrogen sulfide, salts of heavy metals, causing intoxication.

How to choose and store

Cucumber flavor has only fresh smelt. Its absence indicates that the fish has been lying on the counter for a long time and it is undesirable to eat it. You must also evaluate the appearance of the product:

1. The scales should be light and shiny; if they are dark, the product has been frozen.
2. The gills of fresh fish are bright red. If the color is pale, it has already gone bad.
3. The eyes should not be cloudy. Fresh smelt have convex and shiny eyes. Sunken eyes are a bad sign.
4. A quality product is firm and smooth. The belly is not bloated, the surface is clean, there are no spots or damage. After pressing the dent quickly disappears, the carcasses hold their shape, do not bend. Fresh fish sinks in water.

For frozen products, it is acceptable to have sunken eyes and a lighter shade of gills. Since smelt must be sold within 72 hours, they are most often delivered frozen (check the integrity of the package and the expiration date).

Fresh fish is not stored for a long time after purchase. It is recommended to use it within 12 hours. To avoid negative consequences and extract only benefits, it is better to give preference to Siberian or lake fish, as it lives in clean water.

Storage periods depend on the implemented method of processing. The norms are as follows:

1. Fresh. Store 72 hours after catch and 8-12 hours after purchase, no longer. The shelf life of freshly caught fish can be extended up to 2-3 days if you dry it on all sides in the air. Smelt immediately clean the guts, remove the gills and dry the inside with paper towels. Inside and outside treated with salt, and then wrapped in a napkin, pre-moistened in vinegar and sugar (0.5 liters of vinegar, 2 cc refined sugar). The fish is transferred into a clean container with a tightly closed lid and sent to a cool place.
2. Frozen. Shelf life - from 6 months to 1 year. Freeze raw and salted fish, as well as dried, dried, smoked product.
3. Boiled, stewed and fried smelt. Stored in the refrigerator for up to 2 days.
4. Pickled. Prepared for heat treatment, the product is stored in the refrigerator for up to 24 hours. In a solution of vinegar fish can be immersed for a maximum of 15 days.
5. Smoked. Smoked fish obtained by cold smoking method is suitable for use 8-10 days after cooking, hot - 3 days. Store such a product in a dark place. For this purpose, you can use wooden crates (laid out in layers, separated by sawdust) or cloth bags.
6. Dried, dried product. Stored in a place protected from moisture and light, up to 1 year. Cardboard boxes, paper, wicker baskets, linen sacks are used for packaging.

How to cook smelt: Recipes

Most often smelt is fried, but it can be cooked in a variety of ways - baked, stewed, boiled. This fish is used for soups, it is even stuffed. If the bones are well fried, the fish is better eaten with the bones. When you want to implement more interesting recipes, it can be processed in other ways and get smoked, dried or dried product.

In the pan

Scales are removed from the fish in the direction from the tail to the head. Cut open the abdomen, discard the viscera, cut off the head. The smelt is washed, dried with paper towels, rolled first in flour and then in breadcrumbs. The small fish should be washed well. Fry it on a hot pan for 5 minutes, then turn it over and cook for another 5 minutes. The main thing is not to overcook the smelt, otherwise it will fall apart. The ready fish is put on a plate with napkins so that they absorb the excess fat.

In the oven

In the oven, fish can be cooked with or without foil, on a rack or tray. In foil fish bakes evenly and does not stick, without it the dish turns out with a crispy crust.

Cooking on a tray
Ideally, the fish should be small (up to 10 cm), for this recipe requires 0.5 kg of smelt. Cook it in breading.

The tray is covered with foil, then it is smeared with a small amount of vegetable oil. Wash the fish well and dry it with a paper towel, it is not necessary to clean it. Pour flour mixed with pepper and salt into a bag. The fish is also placed there. Shake the bag until the flour and spices are evenly distributed.

Put the smelt on a baking tray in an oven heated to 200 degrees. After 20 minutes grease the surface of the fish with vegetable oil and put it in the oven for another 10 minutes, activating the grill mode. Before serving the smelt is sprinkled with lemon juice and put on a plate with lettuce. Fish can be eaten as a separate dish or together with rice or boiled potatoes as a side dish.

Baking in foil
Need 700-800 grams of fish cleaned of guts and scales (scale-free fish from the Far East). To give a special flavor, use soy sauce (50 ml), onions (3 pcs.) and the juice of half a lemon. Salt the fish, add spices to taste, half a ring of onion and mix thoroughly.

Take heavy foil and cover the baking tray with it, leaving a reserve to seal the mold. Spread a thin layer of vegetable oil. Lay the fish in rows, sprinkle lightly with lemon juice and seal with foil.

Preheat the oven. The temperature is 200 degrees, cooking time - 20 minutes. Remove the top of the foil, brown the fish for 10 minutes.

Steamed

You can take both fresh fish and frozen. Salt and pepper the carcasses and let them soak.

Prepare the sauce. First, chop an onion and fry it in butter (1 tsp.) with rosemary salt. When the liquid has evaporated, the caviar (⅓ tbsp., any kind will do) is sent to the pan and quickly mixed. Pour a small package of cream (10%), continue cooking for a few more minutes. When the sauce becomes thicker, remove it from the stove and fill the saucepan.

In the bowl of the steamer lay foil or parchment, then grease the sheet with vegetable oil and make holes in it to allow the liquid to flow out, avoid sticking and falling apart of the product. It is enough to keep the fish in the steamer for about 5 minutes. The dish is served with sauce, sprinkled with chopped fresh herbs.

In tempura

You can cook in a deep fryer or use a pan. When the temperature of the oil (1 liter) reached 190 degrees, it is gently dropped into it washed and dried with napkins fish (150 g), then soaked in milk (250 ml) and dipped in flour (100 g). Fry the smelt in such a way for 5-7 minutes. Put out on paper towels after cooking and salt to taste. Then decorate the dish with lemon slices and chopped herbs.

On a charcoal grill

Rinse carcasses under running water and dry with paper towels. Salt, mix, and then brush with vegetable oil. The fish is distributed on a grid and cooked over the coals. Ready dish is recommended to pour melted butter.

In a multicooker.

In a bowl pour 3 tbsp of vegetable oil and fry half rings of onion (3 pcs.) for 15 minutes. To the onion add tomatoes in their own juice (one small jar is enough), then and the halves of smelt (1.2-1.5 kg).

The contents of the bowl are salted, peppered, add a bay leaf (2-3 pcs.). After mixing the fish and vegetables, it is stewed for about 25 minutes by activating the appropriate mode. Leave the fish in the bowl for 5-10 minutes to cool slightly, then add chopped herbs (10 g). You can also cook the dish in other modes. In the multicooker smelt is fried and boiled.

On the grill

For cooking in this way, it is recommended to use a large smelt. On the fish (600 g), cleaned of guts and scales, spray olive oil (2 tablespoons), add a little coarse sea salt (1.5 tablespoons) and stir until the ingredients are evenly distributed. Cook it on the heated grill for a few minutes on each side. If desired, the ready dish can be smeared with garlic and lemon juice, adding a little dill.

Do you have to peel smelt before grilling?

Do not clean only small fish with no scales (up to 10 cm). Pour water into a sink or a container of metal and immerse the fish carcass. The fish is held by the tail and the scales are peeled off towards the head. Then the abdomen is cut in the same direction, the insides are taken out and thrown away. The head can be removed or kept. If you plan to cut it off, the head and the viscera are removed. The incisions near the backbone toward the gill fins are made beforehand. The carcasses are washed under running water. If the fish has milk or caviar inside, they are also washed and fried.

What can be cooked from smelt: recipes

A wide variety of dishes are prepared from this fish. Below are several options for the use of smelt.

Cutlets

Thoroughly cleaned basis for cutlets (400 g, you can together with caviar) are turned into mince with a combine harvester. Grind the fish, then the potatoes (2 pieces, large, can be grated on a fine grater) and onions. At this stage, add caviar (100g, any kind will do) and spices, pour the oil.

In a bowl pour semolina (you can use breadcrumbs), in this grits pile cutlets. For 1 piece you need 1 tbsp of minced meat. The dish is cooked in a pan or in the oven. Temperature - 180 degrees (heat in advance). Cooking time - about 30 minutes.

Uha

Prepare potatoes (300 g), carrots and onions (1 pc). Peel the vegetables, cut them into cubes and put them in a saucepan for boiling. When they are half ready, add salt, spices, fish (750 g). Cook the ukha for another 5-10 minutes (guided by the size of the smelt). The last step is the addition of vodka (100 ml) and chopped herbs.

Sprats

Fish is cleaned (0.5 kg). In boiling water (500 ml) add salt (1 tbsp) and sugar (1 tsp), natural liquid smoke (15 g), black tea (1 bag of bergamot). The ingredients are mixed and left to infuse.

Sprats are prepared in a baking form. Stack the sprats tightly, add a little ground pepper. Drizzle the contents of the form with olive oil (50 ml). Pour room temperature brine in the form so that it completely covers the fish.

The form is sent to the oven, cook at minimum heat for 2 hours. Pour off the excess liquid, and eat the fish with vegetables and herbs. Covered dishes are used for storage.

How to salt

Marinate the fish can be in mustard. First prepare the marinade. Pour water (1 l) into a saucepan, add sugar (1 tbsp), salt and spices (cloves, pepper, mustard grains, bay leaf). The contents boil for 10 minutes, then add finely chopped dill. When the brine has cooled down, add the vegetable oil (it is enough to use a few spoons of oil). The fish (1 kg) is put in a container of suitable size and pour out the liquid. Smelt should stand in the refrigerator for 12 hours.

Other marinades are possible, for example, with vinegar. First, the smelt is prepared, then it is dipped in flour and sent to a frying pan with vegetable oil. Half-cooked fish is removed from the frying pan and brine is prepared. Water (500 ml) is combined with sugar (2 tbsp), salt (1 tbsp), spices (bay leaf, pepper). Also peel and slice carrots (1 pc). Brine cook for 5 minutes, then add 9% vinegar (100 ml), stir and cool. The fish (1 kg) is placed in a container, half rings of onions (2 pcs.) are distributed on top, brine is poured and left to marinate for 24 hours.

The fish is also tasty if you add a lemon-garlic mixture and green onions to the marinade. Garlic (5 cloves) cut in thin slices, then chop onions (20 g). In heated olive oil (100 ml.) poured salt (10 g), stir until dissolved. Mix dill (50 g) and chopped onions with the oil. Prepared smelt (500 g, remove the head as well) put in a container with the back down, distribute garlic and juice of two lemons on top. The fish is put in the fridge for 1 hour, then take away the garlic and put it on the cling film, pour the oil on top. The film is wrapped, the container is placed in the refrigerator for 1-2 days, depending on the size of the smelt.

Interesting facts

1. Smelt has a characteristic vegetable smell, so it is called "cucumber fish" (the fish feeds on algae from rocks).
2. To catch the fish you need a fishing line of 10 m in length, a jig is seldom an effective tool.
3. The largest number of smelt can be caught during the spawning season, as well as when it comes in schools for baiting.
4. A food blogger from Vladivostok made a video with smelt that went viral, garnering about 40,000 views in the first 24 hours after publication.
5. In 2016, an unusual Christmas tree was made from dried smelt, its height was 2.5 meters (the festival "Street of the Far East").
6. In May, St. Petersburg organizes a holiday of smelt, which saved the population from starvation during the blockade of Leningrad. It is offered to try pickled, smoked, dried fish, it is also grilled and fried.

Smelt is beneficial to the body in the absence of contraindications. The main thing is that it should be caught in a clean water body. It's also important to check for freshness by the cucumber smell.

Photo of smelt