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Author Topic: Boneless Smelt  (Read 3069 times)

spoon

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Boneless Smelt
« on: August 15, 2012, 09:22:49 AM »
Been eating smelt for years and didn't learn this trick until last week.  Take your fresh whole smelt and freeze them in water.  So take about 20-25 fish and freeze them in a gallon bag with water until solid.  Thaw out the ice/smelt block.  Then do the slice up the belly as usual and then one slice just behind the head and through the backbone.  The meat is just the right consistency to allow you to pinch the top of the backbone and peel the bones right out along with the guts, all the way to the tail.  The fish are now butterflied open and cook up nicely.

nikmardesich

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Re: Boneless Smelt
« Reply #1 on: October 14, 2012, 12:54:02 AM »
Smelt kick ass, get them on your camping trip and fry with some bacon.
Without me my fishing rod is useless, without my fishing rod I am useless...

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Re: Boneless Smelt
« Reply #1 on: October 14, 2012, 12:54:02 AM »

 

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