. British sea fish : an illustrated handbook of the edible sea fishes of the British Isles. Fishes -- Food; Fishes -- Great Britain. 3 2. No. 33. SMELT, CUCUMBER SMELT, SPARLING. Osiucnis epcrlunns, Linna-us. Usual extreme length: 12 inches. Description: Body somewhat attenuated, tapering- gently to a deeply forked caudal fin. Mouth of fair size, armed with large teeth, the gape extending to the hinder edge of the eye. Two dorsal fins, the second of small size and adipose. Coloration above, varying- from pale sea-green to very light brown, the sides brilliantly iridescent with roseate reflecti
. British sea fish : an illustrated handbook of the edible sea fishes of the British Isles. Fishes -- Food; Fishes -- Great Britain. 3 2. No. 33. SMELT, CUCUMBER SMELT, SPARLING. Osiucnis epcrlunns, Linna-us. Usual extreme length: 12 inches. Description: Body somewhat attenuated, tapering- gently to a deeply forked caudal fin. Mouth of fair size, armed with large teeth, the gape extending to the hinder edge of the eye. Two dorsal fins, the second of small size and adipose. Coloration above, varying- from pale sea-green to very light brown, the sides brilliantly iridescent with roseate reflections. The Smelt spawns in March, April, and May, in situations where the water is fresh or very nearly so; its food consists chiefly of small fishes and crustaceans. Range: An essentially cstuarine fish occurring at the mouths of rivers in Northern Europe and America. In certain places the species occurs in land-locked water, but examples found in such situations do not attain to the size of those of normal habitat. Remarks: The Smelt proper is a salmonoid fish, and an entirely distinct species from the Atherine, which in many places is netted in some quantity and marketed under the name of " Sand ; Strictly speaking, therefore, it should net be included in the category of Sea Fish. The freshly caught fish emit a pleasing smell, which has not inaptly been likened to that of cucumber. The flavour and quality generally are excellent, fried Smelts possessing a characteristic flavour unlike that of any other fish. An excellent, though comparatively unknown, method of cooking this fish consists in solitting them open, and after preparing in egg and bread-crumbs as in the case of Soles, frying in Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Swithinbank, Harold William, 1858-; Bullen, George
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