![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/05\/IMG_1665.jpg\" "\\"IMG_1665\\"")
<\/a><\/p>\nSmelt and Poached Egg<\/strong> It is hard to find any fresh fish other than salmon and tilapia in this area. So I was extremely excited when I saw fresh smelt at a local grocery store the other day. Terry does not care for smelt because he says he does not like the idea of eating a whole fish. Myself, the idea of eating a while fish is so exciting. I grew up eating lots of whole fish (in Japan) so I’ve been actually missing the experience (I don’t mind even eating small bones!) since I moved to the states.<\/p>\n I lightly floured the smelt and and fried them in oil, and served them with a poached egg and sauteed spinach. The two different sauces you see in the pictures are mayonnaise and sweet miso sauce (I used store bought one found at Japanese grocery stores).<\/p>\n Please help us promote our blog by clicking on the following buttons. That helps our ranking on the sites (but does not provide us any financial gain). Thank you.<\/p>\n \u308f\u304b\u3055\u304e\u306e\u30d5\u30e9\u30a4\u3068\u30dd\u30fc\u30c1\u30c9\u30a8\u30c3\u30b0<\/strong> \u5148\u65e5\u3044\u3064\u3082\u884c\u304f\u30b9\u30fc\u30d1\u30fc\u3067\u3001\u73cd\u3057\u304f\u308f\u304b\u3055\u304e\u306a\u3069\u3092\u898b\u3064\u3051\u3066\u3057\u307e\u3063\u3066\u3001\u3082\u3061\u308d\u3093\u5373\u8cfc\u5165\u3002<\/p>\n \u982d\u3068\u5185\u81d3\u306f\u3068\u3063\u3066\u3042\u3063\u305f\u3082\u306e\u306e\u3001\u305d\u308c\u3067\u3082\u3053\u3046\u3044\u3046\u4e38\u3054\u3068\uff08\u306b\u8fd1\u3044\uff09\u9b5a\u3063\u3066\u3044\u3046\u306e\u3092\u898b\u304b\u3051\u308b\u3053\u3068\u304c\u5c11\u306a\u3044\u306e\u3067\u3001\u3059\u3063\u304b\u308a\u4e00\u4eba\u3067\u8208\u596e\u3057\u3066\u3057\u307e\u3063\u305f\u3002<\/p>\n \u30c6\u30ea\u30fc\u306f\u3001\u201c\u4e38\u3054\u3068\u9b5a\u201d\u306f\u82e6\u624b\u3001\u3068\u3044\u3046\u3053\u3068\u3067\u3001\u8cb7\u3063\u3066\u304d\u305f\u5206\u5168\u3066\u4e00\u4eba\u3067\uff08\u559c\u3093\u3067\uff08\u7b11\uff09\uff09\u6d88\u8cbb\u3002<\/p>\n \u307e\u305a\u7b2c\u4e00\u5f3e\u306f\u3001\u8efd\u304f\u5c0f\u9ea6\u7c89\u3092\u306f\u305f\u3044\u3066\u63da\u3052\u305f\u3082\u306e\u3002 \u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002\u30e9\u30f3\u30ad\u30f3\u30b0\u306e\u9806\u4f4d\u304c\u4e0a\u304c\u3063\u3066\u3001\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002<\/p>\n \u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u4fe1\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002<\/p>\n \uff0a\u30d7\u30ed\u30d5\u30a3\u30fc\u30eb\u306f\u53f3\u4e0a\u306eAbout\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/p>\n","protected":false},"excerpt":{"rendered":" Smelt and Poached Egg Lunch May 8, 2010 It is hard to find any fresh fish other than salmon and tilapia in this area. So I was extremely excited when I saw fresh smelt at a local grocery store the other day. Terry does not care for smelt because he says he does not like […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-12703","post","type-post","status-publish","format-standard","hentry","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12703","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12703"}],"version-history":[{"count":9,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12703\/revisions"}],"predecessor-version":[{"id":12727,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12703\/revisions\/12727"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12703"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12703"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12703"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nLunch May 8, 2010<\/em><\/p>\n<\/a> <\/a><\/p>\n<\/a><\/p>\n
\n\u663c\u98df\u3000\uff12\uff10\uff11\uff10\u5e74\uff15\u6708\uff18\u65e5<\/em><\/p>\n
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\n\u30ec\u30e2\u30f3\u6c41\u3092\u304b\u3051\u305f\u3060\u3051\u3067\u3082\u7f8e\u5473\u3057\u3044\u306e\u3060\u3051\u308c\u3069\u3001\u4eca\u56de\u306f\u3055\u3089\u306b\u30de\u30e8\u30cd\u30fc\u30ba\u3068\u5e02\u8ca9\u306e\u7518\u3044\u5473\u564c\u30bd\u30fc\u30b9\u3082\u304b\u3051\u3066\u3002<\/p>\n<\/a> <\/a><\/p>\n