Flavor & Menu Trends

May 06, 2011

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Live from the docks of the Lower Great Lakes, it's Smelt season. 

Don't let those Copper River Salmon apologists get ahead of us when their season opens next week. Go directly to the deep fryer with batch after batch.

We O the Great Lakes, defensive about eating anything that comes out of our mysterious waters.

Lewiston, NY kicks off the festivities tonight with their annual Smelt Fest. Now imagine a bit of creative specials writing...

Dayboat Smelts from the Sandocks, lightly battered and fried, with trio of dipping sauces. 

If only we could call them something other than smelts, they just might have a chance of selling.

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