{"product_id":"wild-whitebait-smelt","title":"Wild Whitebait Smelt","description":"\u003cp\u003eSmall whole smelt, no bigger than a finger, taken in cold coastal water and frozen flat so the silver skin stays unbroken. Head, tail and fine bones are all left in place, because at this size they cook soft and edible. The 2 kg pack is packed loose rather than in blocks, so you can take out a handful at a time.\u003c\/p\u003e\n\u003ch3\u003eFlavour\u003c\/h3\u003e\n\u003cp\u003eDelicate and sweet, with a clean briny edge and none of the oiliness of larger oily fish. Fried hot, the skin turns brittle and the tiny bones go crisp enough to eat whole; cooked gently, the flesh turns soft and almost creamy.\u003c\/p\u003e\n\u003ch3\u003eKitchen Notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDust with flour and deep-fry at 180 degrees Celsius for two to four minutes, then salt and squeeze lemon over.\u003c\/li\u003e\n\u003cli\u003ePan-fry in a thin film of oil until both sides are gold and crisp.\u003c\/li\u003e\n\u003cli\u003eThread onto skewers, brush with oil and grill over charcoal for two minutes a side.\u003c\/li\u003e\n\u003cli\u003eDrop into simmering dashi or anchovy stock for a fast, sweet fish broth.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eRinse under cold water and dry on a cloth before frying; wet fish will not crisp and will spit.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep frozen at -18 degrees Celsius for up to eight months. Thaw in the refrigerator and cook within two days; do not refreeze once thawed.\u003c\/p\u003e","brand":"Blue Harbour","offers":[{"title":"Default Title","offer_id":68132150575331,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0828\/4762\/9539\/files\/wild-whitebait-smelt-1.jpg?v=1793850885","url":"https:\/\/osthhub.shop\/products\/wild-whitebait-smelt","provider":"OSCAR THOMAS","version":"1.0","type":"link"}