pierfishing.com :: FAQ :: search :: memberlist :: album
  Sign-up as new user :: log in



Sign-up as new user | I forgot my password

PFIC Message Boards >> Seafood Recipes Reply to this topic
>> Jacksmelt Is Not Just For Bait [topic: previous/next]
PostPosted: Wed Jun 02, 2010 7:55 am
MsCMSchultz


Posts: 1287
Location: BUIDB: "Thats a great shot of a pier from the beach."

And before you all go "Ewwwwww," there are links for recipes; however, here are my quickies, after cleaning the beautiful little fishies:

1) Dredge in egg or milk and dry bread crumbs or cornmeal, then pan fry in olive oil/vegetable oil w/ finely chopped garlic. You will need to flip and test for doneness w/ fork for flakiness.

2) Insert small branches of FRESH rosemary in the cavity, along w/ THINLY sliced lemons or limes. Lay some more of the rosemary and citrus on top. Steam until flesh flakes.

The jacksmelt, when cooked, is brilliant white, has a lovely texture and very flavorful. Oh yeah, remove the rosemary before consuming, and yes, there are lots of bones--but still wonderful to eat.

About those parasites? CHECK the flesh, and cooking will kill them. (Incidentally, there are parasites in other protein sources, inside and on your own body, etc.)

And if anyone has any other recipes, I sure would like to see them posted.

_________________
My Absolutely Adorable @$$!



Artist, GretchDragon
TY, Gretch!
Top of page
Send private message Make a quoted reply on this post
PostPosted: Wed Jun 02, 2010 9:22 am
seabass_seeker


Posts: 1839
Location: Clovis

I've heard of people saying that they have mushy worm ridden flesh, but here in Goleta they've got firm clearblue meat that turns firm white when cooked. One of my favorites actually. As far as worms go, I'm not eating jacksmelt sashimi, but I have seen worms in all types of fish; mackerel, sardine, bass etc.

I like them gutted, cleaned, and deep fried whole too. Sometimes I'll drop em in with a little tempura batter or beer batter (2 cups pancake mix with about 1 cup of cheapest beer possible). Fry until extra crispy and you can eat right through the bones.

CatchinKelp has a recipe that calls for smoked jacksmelt too! I'm still waiting to try that.
Top of page
Send private message Make a quoted reply on this post
PostPosted: Sat Jun 19, 2010 11:47 am
edgarsi26


Posts: 46
Location: San Pablo

MMMMMMMM.!!
That does sound good Very Happy

_________________
CALL ME "E!"
________________

2010 Stats
Stripers:0
Halibut:0(missed 1)
Smelt:101
Stingrays:2
Top of page
Send private message Visit poster's website Make a quoted reply on this post
PostPosted: Sun Jun 20, 2010 2:34 am
muttfishr


Posts: 2095
Location: Tulare

When you catch a bunch of smelt, scale and gut them, cut the heads off and save in a ziplock for bait, all I've ever done was panfry them same as you already mentioned...mutt.
_________________
Tight lines to all, and to all a good FIGHT!!!
Top of page
Send private message Make a quoted reply on this post
PostPosted: Mon Mar 13, 2017 10:15 am
sea_forager


Posts: 186
Location: San Francisco

Sorry for the thread necro, but wanted to say thanks for putting up a jacksmelt recipe that didn't involve frying, not that I'm against that-- I pan fried up to tasty perch yesterday actually-- but I do love steamed, baked, broiled, and braised fish as well. I've been catching so many smelt the last few outings and simple recipes for them are hard to come by, so this is great.

Worm wise, I've found that the younger/smaller ones (~9") have less if any, though I'm usually catching bigger ones when I do, but if you cook them well enough it'll be fine.

_________________
Catch & cook. No time for selfies.
Top of page
Send private message Make a quoted reply on this post
PostPosted: Thu Jul 27, 2017 1:04 pm
Tifoso


Posts: 106
Location: norCal (central valley)

seabass_seeker wrote:
I've heard of people saying that they have mushy worm ridden flesh, but here in Goleta they've got firm clearblue meat that turns firm white when cooked. One of my favorites actually. As far as worms go, I'm not eating jacksmelt sashimi, but I have seen worms in all types of fish; mackerel, sardine, bass etc.

I like them gutted, cleaned, and deep fried whole too. Sometimes I'll drop em in with a little tempura batter or beer batter (2 cups pancake mix with about 1 cup of cheapest beer possible). Fry until extra crispy and you can eat right through the bones.

CatchinKelp has a recipe that calls for smoked jacksmelt too! I'm still waiting to try that.


My dad (God rest his soul Sad ) loved 'em. As do I. Would be a dream come true to actually fish for them, actually Smile

_________________
Fungaiolo/Cacciatore/Pescatore

-Lou (Louis)
Top of page
Send private message Make a quoted reply on this post
PFIC Message Boards >> Seafood Recipes Reply to this topic
Page 1 of 1  
Display posts from previous:   
Jump to: