AMERICAN ANGLER'S BOOK. 



In England Smelts have been transferred to fresh-water 

 ponds having no communication with the sea, and have con- 

 tinued to thrive and breed abundantly. A like instance is 

 said to have occurred on Long Island. 



There is not the least doubt that much sport may be had 

 in angling for Smelts with fine tackle and a light pliant 

 Trout-rod, and that they would* take the fly on a favorable 

 day, for they are caught at the north with hook and line in 

 all the harbors ; generally from the wharves by boys, who 

 catch large strings of them during the autumn, and even ip 

 winter, when other fish refuse a bait. This is the case with 

 an inferior fish, the Eoach, which is taken in the docks along 

 the Delaware in winter. A Smelt of ten and twelve inches, 

 to which length the northern variety sometimes grows, would 

 be no mean prize, if caught in winter, by those who feel that 

 angling is almost "one of the necessities of life." Small 

 minnows or pieces of fish would, no doubt, be good bait. On 

 examination I have found small shrimp in the stomachs of 

 those brought from Boston. When taken from the water, 

 Smelts have a fragrant smell, resembling that of a fresh cu- 

 cumber. They are certainly the most delicate fish that is 

 eaten ; the roe, which is very large for their size, is pecu- 

 liarly so. 



The best way of cooking them, after having drawn the 

 entrails out by clipping them at the gills and vent with a pair 

 of scissors, is to roll them in coarse corn- meal or grated 

 cracker, and fry them in salad oil, or fresh sweet lard. There 

 should be sufficient lard or oil to keep the fish from the 

 bottom of the pan. When served up, open a Smelt while 

 hot, and spread a little butter on the inside to melt ; pepper 

 and salt it, and lay a piece of the fish on a slice of buttered 

 bread, and take a mouthful of each at the same time. 



