I do not think I have really eaten smelt until last evening. Now I have, and I have a new back-pocket fish. These super fresh smelts were truly delectable, marinated with Meyer lemon zest, thyme, black pepper, and olive oil. These set the stage for tagliatelle with crab meat, garlic, and red pepper flakes. The fish were grilled and served with one more spritz of lemon juice and a sprinkle of salt, leaving the fish to shine as I had never truly experienced.
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