I've been wondering if I can take smelt and treat it like anchovies, pack in salt, etc.
Anyone done it? Hints, tips?
Pretty much everything has been salted, smoked, pickled or dried to preserve it, from fish to pigs to beef to game to vegetables.
I can't see why you can't do smelts, though maybe anchovies are smaller and that might be a factor that makes it easier to do at home. If i remember, smelts are more like the size of sardines, and i never had salted sardines, and am not sure why.
Have you salted anchovies before?
This looks like a simple approach:
In Newfoundland they are called kippers - definately sardine and larger sized and homemade. I've never come accross a recipe but i've eaten quite a few.
I'll ask about.
I took a look at the link. The anchovies i know are without vinegar. They';re dryish and dark and very very tasty. You have to wash off the salt which is still in crystals all over the fish, and you have to debone them before using (you split them pretty easily by hand and pull out the spine all in one piece, then wash and sometimes soak a bit in water.
That way of serving was something my mother used to make - parsley, garlic, anchovies. Great on bread.