IS in length about eight or nine inches, and nearly one broad; the body is of a light olive green, inclining to silver white. The smell of this small fish when fresh and raw is not unlike that of ripe cucumbers, but it goes off in the frying pan, and then the smelt yields a tender and delicate food. They are taken in the Thames and in other large rivers. The skin of this fish is so transparent that, with the help of a microscope, the blood may be seen to circulate.
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My name's Jenny, I'm in my late-thirties, from Glasgow and I'm your friendly local (as everything online has become) Scottish historian. View all posts by FlikeNoir