Some describe the flavor of the Jack Smelt as being between that of a Perch and a Bonito, with meat firmer than a Seabass. It has an oily quality to it but not as oily as a mackerel. That oiliness is what gives the flesh its succulent flavor and makes it ideal for grilling, smoking, or even pan-frying. What's more, Jack Smelt are relatively small—usually only 10-12 inches in length—so they're perfect for those who don't want to deal with filleting a large fish.

Jack Smelt are found in coastal waters all along the Pacific coast of North America, from California all the way up to British Columbia. They're most commonly caught using small hooks baited with pieces of shrimp, squid, or other small fish.

At H&H you will find them gutted—we recommend cooking them within two days after purchasing.