Smelts are bountiful in the Great Lakes and the spring fishing season is well underway if not close to the end. Unlike their sea counterparts, river smelts are often full of delicious eggs and, for that matter, eating them whole still with guts and bones is a rare delicacy. I had to travel to Japan to discover how great these little fishes (shishamo) are, especially when eaten with beer. We had them grilled with a bit salt and presented simply on small plates; no dressing, no sauces... just delicious small fishes still full of their own roe.
As soon as we were back in Canada, we had to recreate this dish. Since fresh river smelts are available in season and frozen ones for a slightly longer period, it was an easy task. In fact, all you need is a handful of smelts, a good pinch of salt, a little bit of oil and a grill. Once on the grill, they cook in no time. As such, for a bit of color use a strong heat and a little oil to develop some color on the skin. Serve them hot, ideally outside, with a cold light beer... then fall of your chair upon realizing how good this is.
