Frozen Whitebait Smelt

Overview

Small, silver-skinned fish frozen whole — head, tail and all — within hours of being landed. The bones are fine enough to eat once cooked, so there is nothing to fillet and nothing wasted, and they crisp up beautifully in hot oil.

Why You Will Love It

• Whole fish, flash-frozen to hold their bright silvery sheen
• Fine, soft bones that turn crisp when fried — no deboning needed
• Even sizing right across the pack for consistent cooking
• Naturally high in protein, calcium and trace minerals
• Vacuum-sealed in portions to prevent freezer burn

Ways to Enjoy

Deep-fry — dust lightly with flour and fry at 180°C for 2 to 4 minutes until golden.
Pan-fry — 2 to 3 minutes per side in a hot skillet, finished with lemon.
Grill — brushed with oil and cooked 2 to 3 minutes per side.
Oven bake — 200°C for 8 to 12 minutes until the skin crisps.

Storage

Keep at -18°C or below. Thaw overnight in the refrigerator and pat dry before cooking so they crisp properly. Enjoy within 2 to 3 days of thawing and never refreeze.