Cured Smelts


  • 1 pound smelt fillets or anchovy
  • 1 teaspoon kosher salt
  • 1 cup champagne vinegar
  • ½ cup canola oil
  • 1 ounce flat-leaf parsley, chopped
  • 2 garlic cloves, finely chopped
  • 1 tablespoon chili flakes


Scale and fillet fish and place them skin side up, side by side with no overlap, in a 2-inch deep pan. Season with salt. 

Combine vinegar, oil, parsley, garlic and chili flakes and pour over fish; cover with plastic wrap directly on fish. Refrigerate 1 day. The flesh should be white and firm once cured. Store in solution; shelf life is a few weeks. Makes 1 pound.

Chef Brian Clevenger; Vendemmia and Raccolto; Seattle