Fresh smelts — cleaned, boneless, and ready to cook. Small, crispy, and deeply satisfying.

Smelts are a beloved New England tradition — small, delicate fish eaten whole after a quick fry. They’re one of the most social foods in the fishing culture of the Northeast: inexpensive, extraordinary when fresh, and part of a church fish fry tradition that stretches back generations. If you grew up in coastal New England, you know exactly what these are. If you haven’t tried them yet, this is the introduction.

Mild and slightly sweet with a rich, crispy skin when fried. The bones soften completely during cooking, making them entirely edible — you eat the whole fish.

Dust in seasoned flour (salt, pepper, paprika) and pan-fry in ½ inch of neutral oil at 375°F for 3–4 minutes until golden and crispy. Eat immediately with a squeeze of lemon. In the Italian fritto misto tradition, fry together with calamari and shrimp for a stunning seafood platter.

Pairs Well With: Lemon · Tartar Sauce · Aioli · Malt Vinegar · Fresh Parsley