Dad and his buddies would dip what I considered to be hundreds of pounds of smelt. Some would be pan-fried with a cornmeal or flour coating, some would be smoked using Uncle Butch's "secret" recipe, ...

Thaw frozen fish. Clean, wash and dry fish. Cut 6 pieces of heavy-duty aluminum foil, 12 x 12 inches each. Grease lightly. Divide fish into 6 portions. Place fish on foil. Sprinkle with salt and ...

While smelt season officially ended a few weeks ago, the little fish will remain on the menu at Shaw's Crab House for a few more weeks. Chef Arnie Pellez has a few ways to prepare the tiny fish. Smelt ...