How to Prepare Smelt (Dorumeok): Perfect for Fresh, Roe-Filled Fish
Don’t Miss Out! The Ultimate Guide to Cleaning and Preparing Smelt
Late autumn marks the peak season for smelt (dorumeok), a beloved fish cherished for its bursting roe and exquisite taste. If you’re a true seafood lover, smelt might just be your favorite! While fresh smelt with full roe is a rare treat, only appearing briefly after its late fall season, it’s always tempting to buy them when available. However, it’s crucial to be mindful of freshness, as sometimes unwelcome guests can accompany the fish. To ensure you’re enjoying the purest flavors, I always opt to prepare fish like smelt and squid at home. Today, I’ll guide you through understanding the characteristics of smelt and how to expertly clean and prepare them, ensuring a delicious, non-fishy meal. Enjoy a wonderful weekend with this delightful dish!
Main Ingredients
- Fresh Smelt (Choose fish with plenty of roe)
Cooking Instructions
Step 1
Select Fresh Smelt: When buying smelt at the market, look for fish with clear eyes, bright red gills, firm flesh, and a mild scent. Fish with abundant roe will feel heavier.
Step 2
Clean the Smelt Thoroughly: Proper cleaning is key to removing any fishy odor and enhancing the delicate flavor. Gently rinse the smelt under cold running water to remove any surface slime. Carefully cut off the head and remove the internal organs, taking care not to rupture the precious roe inside. Trim the fins at the tail with scissors for easier eating. If the scales are rough, gently scrape them off with the back of a knife. After all cleaning is done, rinse the fish again under cold water and pat dry.
Step 3
Refrigerate for Optimal Freshness: Once cleaned, pat the smelt completely dry with paper towels. Store them in an airtight container or a zip-top bag in the refrigerator. For the best flavor and texture, it’s recommended to cook smelt on the day of purchase or the following day. If you need to store them for longer, freeze them in portions after thorough cleaning.