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Discussion in 'The Duck Hunters Forum' started by seiowa, Jun 23, 2019.
In my part of the world we call that a sand flea rake
How are they pickled? I am intrigued.
Thanks all for the responses. I’m guessing it’s one of those deals where you have to know a secret spot or stand elbow to elbow with the masses?
I’d love to try it sometime but I’m afraid without the local knowledge it would be a colossal waste of time.
The region of Lake Michigan I lived by had no natural harbors. The smelt would just come close to shore. Seines were straight out from the shore and a light/coleman lantern was used to attract them. There may have been some locations better than others. But, I think the most important factor was just putting the time in.
Is smelt like a yankee mullet or something?
I don't have the recipe for the pickling. The Cambodian American girls deep fry the cleaned smelt fast. Cool and stuff in jars vertically. They make the pickling solution. Vinegar, garlic, ginger, sugar and water. They put onions in jar and some hot peppers too. They boil it, cool and pour over the smelt/onions/peppers. Then into the fridge. When they are fully pickled the bones are almost gone. You just chew the whole thing.
Maybe the recipe is online somewhere.
There is an annual smelt hunt put on every year here. I've been going since i was a little kid. There hasn't been a smelt caught since the 2011 flood when they washed all the smelt from lower Oahe, but still plenty of awesome food and booze is had.
It’s a fish the size of a thin creek chub that makes seasonal runs and you (used to be able to) catch them with dip nets in small streams and harbors where they run in huge schools.
You can get them at townie bars, American legions, VFW’s and the like and they are delicious. Deep fried, and whole, is the best way IMO
I'm down for some cold beers and Biloxi Bacon.
I don’t know what a chub fish is either but I think I understand