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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 Smelt." 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 fat. 



