I’ve always assumed that smelts were only available from the Pacific Ocean and was surprised to learn that other varieties are also found in the Northern Great Lakes region and the Atlantic Ocean. These seem to be a larger variety that, unlike the smelt my father bought at the docks in California, should be gutted and headed before cooking. Those I grew up eating were smaller and, when fried , were edible whole with just a quick wash and dry.
I found these headed and gutted smelts at a seafood store in Scranton. They were good but I sometimes miss the ferocity and simplicity of primitive eating. In some ways, the French still eat like that. Rabbit heads. 😀
The butter wilted herb and chilli topper is a must for fried smelts or sardines. Fresh dill justifies it’s reputation as a fish enhancer.
I adore butter lettuce but it’s not always available and when it is, it’s enclosed in a plastic, hydroponic container. I like iceberg but we could use more variety in our salad greens.