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TYPEBASE4 INDEX >> FISH >>


SMELT



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SCIENTIFIC NAME: OSMERUS EPERLANUS

FRANCAIS: EPERLAN




General Description:

The smelt is anadromous, meaning that it migrates from its North American saltwater habitat to spawn in fresh water. It's a small (average 4 to 7 inches long) fish with a translucent silver-green back shading into shimmering silver sides and belly. Its delicate flesh is rich, oily and mild-flavored. There are many varieties of this fish, the most widely distributed being the rainbow smelt, found along the Atlantic coast. Two popular Pacific Coast varieties are whitebait and eulachon. The latter is also called candlefish, a nickname that came about because Indians would dry these high-fat fish, run a wick through the flesh and use them for candles. Fresh smelts are best from September through May. Because they're very perishable, many are now flash-frozen immediately after being caught. They are also available canned. Smelts are marketed whole and are usually eaten that way - head, viscera and bones.

BLOOD TYPE DIET VALUES

Follow Secretor value if you do not know your secretor status.

BLOOD TYPE A

Secretor:
NEUTRAL

Non Secretor:
NEUTRAL

    BLOOD TYPE B:

    Secretor:
    NEUTRAL

    Non Secretor:
    NEUTRAL


      BLOOD TYPE AB:

      Secretor:
      NEUTRAL

      Non Secretor:
      NEUTRAL


        BLOOD TYPE O

        Secretor:
        NEUTRAL

        Non Secretor:
        NEUTRAL



          LECTIN CHARACTERIZATION:

          • No data on this food.


          RECIPES FEATURING THIS FOOD:
          This ingredient is featured in the following website recipes:

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          SPECIAL NOTE:
          • This food is a significant source of selenium (31.025 mcgs per 3 oz.)

          GENETIC MODIFICATIONNo data on this food.
          PESTICIDESNo data on this food.
          CONTAMINATIONNo data on this food.
          IRRADIATIONNo data on this food.
          ANTIOXIDANTSNo data on this food.
          ALLERGENSNo data on this food.
          GLYCEMIC INDEXNo data on this food.


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