Ingredient
Flavor: Delicate, sweet; eat whole when small.
Type
seafood
Peak Months
Feb
Season Window
Jan → Mar
Delicate, sweet; eat whole when small.
Fry, pickle, grill quickly.
Use same day; keep on ice.
Phase: Off
Peak: Feb
Seared Pacific smelts, a small oily fish, served with a selection of locally sourced seasonal ingredients and simple preparation methods.
This recipe utilizes the oily, nutrient-rich smelt fish, a Pacific Northwest seasonal ingredient, to create unique and flavorful fish candles that can be used as a finishing touch for high-end restaurant dishes.
Sautéed eulachon smelt, a Pacific Northwest seasonal catch, served with fresh local produce and herbs.
Eulachon, a small anadromous fish native to the Pacific Northwest, prepared with seasonal regional ingredients.
Roasted eulachon, a small anadromous smelt fish, with lemon and fresh herbs. Simple preparation highlighting the delicate flavor of the fish.
Sautéed Pacific smelt fish seasoned with lemon, garlic, and fresh herbs.
This recipe features crispy fried smelt, a popular Pacific Northwest fish, served with a variety of dipping sauces like ketchup, tartar, or cocktail sauce.
This collection of smelt recipes showcases the delicious and versatile small fish commonly caught in the Pacific Northwest. Recipes cover how to prepare fresh-caught smelt, including frying, baking, and more.
Eulachon, a small oily fish native to the Pacific Northwest, can be smoked or fried as a seasonal ingredient.
This recipe features the seasonal Eulachon (smelt) from the Cowlitz River in the Pacific Northwest, highlighting the unique preparation of cooking the fish to create edible 'candles'.
Pan-fried smelt, a seasonal Pacific Northwest fish, served with a simple preparation to highlight its fresh, bold flavor.
