Smelts marinated in pretty red cider

Skipper marinated smelts: The ultimate recipe for your ice fishing

Ice fishing season in the Saguenay is a sacred time. To transform your catch into a veritable bistro feast, nothing beats homemade marinated smelt. The secret to this version? The use of our Skipper (or Skipper Limonade), non-alcoholic ciders that bring the freshness of apple and incomparable citrus.

Here’s how to prepare this Quebec classic.

Recipe ingredients

To make your own marinated smelts, you’ll need :

500 g fresh smelts (headed and gutted).
250 ml Skipper Joli Rouge Cider – Or Skipper Lemonade.
200 ml white wine vinegar.
1 large red onion, thinly sliced.
Aromatics : Black peppercorns and bay leaves.
For the brine: 500 ml cold water, 50 g coarse salt and 20 g sugar.

How to proceed

1. Liquid brining

This is the crucial step for obtaining firm flesh. Mix the water, salt and sugar in a large bowl. Place the smelts in the bowl and refrigerate for 1 h 30.

2. Rinsing and drying

After resting, rinse fish thoroughly in cold water to remove excess salt. Pat dry with a clean cloth or paper towel.

3. Preparing the marinade

In a saucepan, bring the Skipper, white wine vinegar, pepper and bay leaf to the boil. Add the red onion and boil for about 1 minute, then remove from the heat to cool.

4. Potting

Alternate layers of fish and red onion rings in clean glass jars. Pour in the marinade liquid to completely cover the contents.

5. Patience is a virtue

Close the jars and leave in the fridge for at least 48 hours before serving. The flavours will blend perfectly and the bones will become tender.
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Why use Skipper Limonade cider?

Traditionally, marinated smelt requires an acid base. By replacing some of the vinegar with Skipper Limonade or Original, you add a subtle fruity note that respects the finesse of the fish. It’s the perfect balance between the crunch of the red onion and the firm flesh of the fish.

How to serve your marinated smelts?

Remove the smelts from the jar and serve simply on a buttered bread crouton or with a few crackers. They’re the perfect aperitif to accompany a cold can of Joli Rouge!

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Share this recipe with the best smelt fisher in your circle!

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