THE SMELTS 
331 
The fishery on the Vermont side of the lake was comparatively small at all 
times. From 1894 to 1895 the catch fell off from 2,163 to 1,441 pounds, and in 
value from $119 to $89, representing losses of 722 pounds and $30; but the average 
price per pound increased from about 5J^ cents to about 6)qj cents. From 1895 to 
1902 the catch increased from 1,441 to 6,000 pounds, and the value increased from 
$89 to $600, representing increases, respectively, of 4,559 pounds and $511. The 
price per pound increased 6,3^ cents. 
QUALITY AND UTILIZATION 
Of the German smelt, Bloch (1796) said that as the flesh of this fish is not easy 
to digest one would not advise its use by feeble persons and invalids. Fedderson, of 
Denmark (1870), wrote; 
It is a fish which, according to my opinion, will be more profitable to introduce into lakes 
where they are absent, on the ground that it is an excellent food for other fish and also has much 
value as bait on eel-hooks and as hog food, whereas no one can reconcile himself with its penetrating 
odor and eat it. 
Concerning the smelt of Finland, Reuter (1883) also wrote: 
Its unpleasant smell, which is, however, in larger and older individuals less strong, makes it with 
us in general but little liked, and it is eaten therefore for the most part only by the poorer popu- 
lation and Russians staying here, who, like the English, find a peculiar enjoyment in the singular, 
strong, cucumber-like smell of this fish. 
Reuter also called attention to the great value of the smelt as food for more 
important fishes such as pike perch and Salmonidae. 
Day (1884) said that in England the smelt is justly held in great estimation for 
the table, but after spawning becomes insipid. He repeated the statement that it used 
to be split and dried and was thus considered to add a particular relish to the morn- 
ing dram of spirits. But referring to the experience of one investigator, he said: 
The gastric juice or fluid of the sparling was so acrid, that when he wiped his hands on his 
pocket handkerchief, and then used the handkerchief to blow his nose, both his nostrils and lips 
were inflamed and irritated, and more than once his tongue swelled in an extraordinary manner. 
Concerning the Swedish smelt, Smitt (1895) wrote that the rank odor emitted by 
it offends the taste of many but that the flesh is good, and the belly, between the 
spawning seasons, is full of fat. Among epicures it is esteemed as a delicacy after 
the disagreeable smell has been removed by very simple culinary methods. He said 
that the fish must be carefully gutted, also, especially if it is in breeding condition, 
to rid it of the numerous intestinal worms that penetrate even into the air bladder. 
It is best fried and served with lemon juice or vinegar, but often is boiled or stewed 
in sauces. It is split also and dried for further consumption, and in this state may 
be eaten, he said, without further preparation. Another method is to soak the fish 
in lye and afterwards dress it for the table like other “stock fish.” 
Smitt further remarked that in addition to its utility as human food, the smelt 
also possess importance as one of the best baits for predatory fishes of greater size; 
and in several localities where it is taken in too great a quantity for immediate use 
it is even made into “guano”. 
