{"id":15017,"date":"2010-08-29T19:14:55","date_gmt":"2010-08-29T23:14:55","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=15017"},"modified":"2010-08-29T19:14:55","modified_gmt":"2010-08-29T23:14:55","slug":"fried-smelt-with-fresh-tomato-and-herbs%e6%8f%9a%e3%81%92%e3%83%af%e3%82%ab%e3%82%b5%e3%82%ae%e3%81%ae%e3%83%88%e3%83%9e%e3%83%88%e3%81%a8%e3%83%8f%e3%83%bc%e3%83%96%e3%82%b5%e3%83%a9%e3%83%80","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=15017&lang=en","title":{"rendered":"Fried Smelt with Fresh Tomato and Herbs
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\"\"<\/a> \"\"<\/a><\/p>\n

Fried Smelt with Fresh Tomato and Herbs<\/strong>
\nLunch August 27, 2010<\/em><\/p>\n

I saw the grocery store selling fresh smelt again after not having them for a few months. They do a good job cleaning the fish very nicely and the fish looked very fresh. I lightly floured and fried them in a generous amount of olive oil, and served them simply with chopped fresh tomato, herbs (parsley, basil, mint), red onion, red wine vinegar, olive oil, salt, and pepper. <\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Fried Smelt with Fresh Tomato and Herbs Lunch August 27, 2010 I saw the grocery store selling fresh smelt again after not having them for a few months. They do a good job cleaning the fish very nicely and the fish looked very fresh. I lightly floured and fried them in a generous amount of […]<\/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-15017","post","type-post","status-publish","format-standard","hentry","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/15017","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=15017"}],"version-history":[{"count":21,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/15017\/revisions"}],"predecessor-version":[{"id":15099,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/15017\/revisions\/15099"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15017"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15017"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15017"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}