CWS4322
Chef Extraordinaire
Swedish sprats are not smoked, but they are in a sweet-salty seasoned brine. They are called "anchovies" when in the barrel, but actually the fish used is a sprat. Sprat is an oily fish. I've only eaten smoked or deep-fried smelt. They are bigger than sprats, but it seems to me they were a tad oily (mind you, it was during the previous century I ate smelt).Thanks. One more question, prefaced by a statement; we can get wild rainbow smelt in the spring, when they run. Are these approximately the same thing as anhcovies? My Dad once brined them in a solution of brine and brown sugar, then smoked them. They were fabulous. Would that be similar to Swedish anchovies?
Ok, that's two questions.
Seeeeeya; Chief Longwind of the North
Here's a link to some other ideas for using Swedish "anchovies."
Ocado: Abba Grebbestads Ansjovis - Anchovy-Style Sprats Fillets 125g(Product Information)
BTW, rainbow smelt are considered to be an invasive species in Ontario!
http://www.invadingspecies.com/invaders/fish/rainbow-smelt/
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