Sand Smelt

What Is Sand Smelt (Aterina)?

Aterina is a small fish that lives in large schools in coastal waters, with a bright silver stripe along its side. It is often referred to among the public as "silverfish" and is known for its slender body.

Its flesh is soft with a mild flavor; being very small, it is generally cleaned and cooked whole. It is a well-loved example of small coastal fish.

Nutritional Values of Aterina

As a small coastal fish, aterina contains high protein and low-to-moderate fat; it provides around 90 kcal per 100 g and carries some omega-3. Values vary by season and size; they are approximate.

How Should Aterina Be Consumed?

With its near-lean, protein-rich composition, aterina can be part of a balanced diet; besides frying, it can also be baked. Being a small fish, it should be thoroughly cooked and eaten fresh.

This information is general; aterina is a food, not a substitute for medical treatment.

How Is Aterina Chosen?

Fresh aterina has a shiny-silver body, clear eyes, firm flesh, and smells of the sea. Dull, softened, or sharply-smelling fish should be avoided; freshness matters given its small, delicate nature.

• Body should be shiny-silver
• Eyes should be clear, flesh should be firm
• Should smell fresh and sea-like

How Is Aterina Stored?

Since aterina is small and delicate, it spoils quickly; it should be kept in the coldest part of the fridge, over ice, and consumed as soon as possible. If it won't be eaten right away, it should be cleaned and frozen.

Using Aterina in the Kitchen

Aterina is used most coated in flour and fried or pan-cooked, and also baked whole. It is served with plenty of lemon and greens, similar to other small-fish recipes.

Why Is Aterina Cooked Whole?

Being so small, filleting is impractical; it is cleaned and fried or baked whole, preserving both its flavor and texture.

Frequently Asked Questions

Are aterina and silverfish the same?

Aterina is often called "silverfish" among the public; the bright silver stripe along its side is the source of this name. The two largely refer to the same fish.

When is aterina available?

It is mostly abundant in autumn and winter; it tastes best when fresh and in season.

Does aterina have a lot of bones?

It has fine bones, but since they are small and soft they don't bother you once thoroughly cooked; still, it should be eaten carefully.