The Grocer’s Encyclopedia

Artemas Ward’s Encyclopedia of Foods and Beverages — New York, 1911

SMELT

a delicate little silvery-colored fish of the salmon or trout family, in season from the middle of August to the middle of April. Its weight averages from two to fifteen to a pound. The Maine variety has, when fresh, an odor like cucumbers. Lake Champlain "smelt" or Ice Fish, caught in the Great Lakes during the winter months through holes in the ice, average from 1/2 to 1 1/4 pounds each.

added by the pass

Recipes that use smelt

12 dishes across the Historical Foodie library call for smelt.

The Epicurean · 12

No. 1129 Carp a la Chambord—Common Carp Carpe a la Chambord--Carpe Ordinaire
No. 1213 Pike Perch or Wall Eyed Pike a la Durance Sandre a la Durance
No. 1227 Pompano a la Toulouse Pompano a la Toulouse
No. 1265 Smelts a l'Alexandria Eperlans a l'Alexandrie
No. 1266 Smelts a la Gondoliere Eperlans a la Gondoliere
No. 1267 Smelts a la Norfolk Eperlans a la Norfolk
No. 1268 Smelts, Diplomatic Eperlans Diplomate
No. 1269 Fried Smelts, on Skewers, Tartar Truffle Sauce Eperlans Frits en Brochettes; Sauce Tartare aux Truffes
No. 1270 Smelts in Dauphin a la Hamlin Eperlans en Dauphin a la Hamlin
No. 1274 Soles a la Normande Filets de Soles Normande
No. 2587 Salmon, Venetian Style Saumon a la Venitienne
No. 821 Marinated Smelts Eperlans Marines