Everything about The Smelt

ONCE CONSIDERED SECOND-RATE, SMELTS BECAME HIGHLY DESIRABLE

Today, smelts are highly valued fish in the coastal region. However, they were not always considered valuable.

Historical sources suggest there were times when the smelt, which is so beloved today, was considered a second-rate fish. Nobody bought them, and fishermen would feed them to animals.

Today, Lithuanians speak about smelts differently than their ancestors. It is said that these fish are among the cleanest and most ecological, easy to process and cook, very tasty, and nutritious.

NUTRITIONAL VALUE OF SMELTS

Smelts are not only known for their unique flavor but also for their nutritional value. They are a source of healthy proteins, providing the body with essential amino acids. These aromatic fish are also rich in microelements: iron, potassium, calcium, magnesium, sodium, phosphorus, chlorine, fluoride, and molybdenum. Additionally, smelts are abundant in vitamins B and D. They are easy to prepare, as they are simple to clean and require minimal effort in the cooking process. These fish are particularly recommended for children and the elderly as they are easily digestible.

THE ORIGIN OF THE LITHUANIAN NAME FOR SMELTS

It is believed that the Lithuanian name for smelt comes from the German words Stintfisch or Stint (meaning “stinky fish”).

SMELT FESTIVALS IN OTHER COUNTRIES

In the city of Inje, South Korea, a three-day festival takes place every year, where smelts from Sojangho Lake are caught and immediately eaten. Koreans enjoy these fish raw or fried in oil.

In 1956, the city of Kelso in the United States declared itself the world capital of smelts and regularly holds smelt festivals.

In the city of Lewiston, near the Niagara River, a festival is held annually, where approximately 200 kg of smelts are cooked and distributed for free. Festival participants are encouraged to donate to projects that protect and restore the fish stocks of the Niagara River.

In Paltamo province, Finland, locals also celebrate a smelt festival – the “Norssikarnevaali” festival held in mid-May.

For Italians living in Calabria, fried smelts are a traditional Christmas Eve dish.

In Saint Petersburg, a smelt festival is held near the Neva River when smelts from the Gulf of Finland swim up to spawn.

WHY DO SMELTS SMELL LIKE CUCUMBERS, OR VICE VERSA?

Smelts contain the same chemical compounds formed from linolenic acid that are found in cucumbers. So, the question remains – do smelts smell like cucumbers, or do cucumbers smell like smelts? The choice is yours.

WHY ARE SMELTS MOST DELICIOUS AND EASIEST TO CATCH BEFORE SPAWNING?

Before spawning, smelts begin to feed more intensively, accumulating more fat and proteins, which makes them tastier than at other times of the year. Once they start feeding heavily, they stop being cautious and grab anything that attracts them, even if it's bait on a hook. This is why they are so easy to catch before spawning.

WHAT TYPES OF SMELTS ARE CAUGHT IN LITHUANIA?

There are two types of smelts: migratory and sedentary. Migratory smelts, known as didstintės, live in the Baltic Sea, while sedentary smelts, called stintelės, live in deep lakes in Lithuania.

They differ in size and lifespan. Stintelės grow up to 10 cm in length and weigh just a few grams. Didstintės can grow up to 25-30 cm, but they are usually 15-22 cm long and weigh about 30-50 g. Stintelės mature at 1-2 years old and live for a few years, spawning only once in their lifetime. Didstintės mature at 2-3 years old and live up to 7-9 years.

Fishermen and consumers claim that smelts are beautiful fish. Stintelės and didstintės are nearly identical in appearance: they are small, spindle-shaped fish with a greenish-brown back, bluish-silver sides, and a white belly. The only way to tell them apart is by their eye size – stintelės have significantly larger eyes in relation to the distance between them, while didstintės have eyes that are roughly the same size or even smaller.

WHERE DO DIDSTINTĖS LIVE AND HOW DO THEY REPRODUCE?

Didstintės live in the coastal waters of the Baltic Sea up to about 6 meters deep. They migrate in large schools several months before spawning. The ideal water temperature for spawning is 6°C. Smelts enter Lithuanian waters from the Latvian side, swimming through Šventoji, Palanga, Klaipėda, into the Curonian Lagoon, and through the lower Nemunas River to spawn.

In Lithuania, didstintės typically spawn in March or April. If the winter is relatively warm, spawning may begin as early as February. The females release up to 40,000 eggs onto aquatic plants or the pebbly, sandy bottom. After spawning, smelts often die. Once spawning is over, their schools tend to scatter, and they live alone.

WHAT DO SMELTS EAT?

Smelts feed on crustaceans, insect larvae, salmon or cod fry, and even their own fry when no other food is available.

WHEN DO SMELTS BITE BEST?

Smelts are more active at night and swim in large schools toward light sources. This is why they are easiest to catch near streetlights. Additionally, they prefer rain and wind over clear, sunny weather.

THE LEGENDARY "STINTAPŪKIS" AND THE RHYTHM

This term is associated with an ancient ice fishing technique known since 1915. In this method, a 50 x 50 cm hole is drilled in the ice, and a 4-meter long pine or spruce board is submerged with nets. The board's end remains above the ice, and the fisherman, sitting on a stool, rhythmically strikes it with wooden paddles while chanting "stinta, pūkis, stinta, pūkis." The sound drives the smelts away, and in panic, they swim into the nets. Once the process is completed, the board is pulled out, followed by the catch.