12 comments on “Smelt Smoked or Fried (Eulachon, Hooligan or Candlefish)

  1. Pingback: Alaskan Fast Food: Smoked Hooligans | Alaskagraphy

  2. These look so good. I love fish cooked in this way. I still remember watching fresh sardines being grilled in Portugal on an open barbecue by the owner of the little family restaurant where we’d been fortunate in deciding to eat; the taste of them, and the enjoyment of that meal has never gone away. Thanks for sharing the experience with us.

  3. I’m curious about the gravid females. I cleaned out all my fish yesterday and discarded the roe (only a small percent were female, interestingly enough). For the future, however – Do you leave the fish whole? Or somehow remove the entrails but leave the eggs (which sounds like a magic trick)?
    As an aside, I kept the roe in a separate freezer bag which I threw in my freezer, thinking that I’ll either find a way to prepare them or at least feed them to my neighbor’s chickens for a healthy tasty treat – and better eggs! Any tips for preparing them for human consumption?

    • Great questions, Betsi. The gravid females make for the best dining, in our opinion. We typically do not remove the entrails of smelt – just the gills – and we eat them head to tail. Japanese chefs serve the roe, cured, and it’s quite good. But we don’t know the method they use to accomplish this.
      By the way, depending on where you’re getting your smelt, the males usually arrive in fresh water first, followed by the females. So if you’re getting mostly males, expect females to show up later in the run. Happy dining, Jack & Barbra

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