Editing Smelt (fish) (section)

==== Canada ====
[[File:Fried smelt food dinner cooked.jpg|thumb|Fried smelt]]
Indigenous peoples in Canada native to the Great Lakes regions (Lake Huron, Lake Ontario, and Lake Superior), as well as nearby Lake Erie (which still is well known for its smelts today), were both familiar and partially dependent upon smelts as a dietary source of protein and omega fats that didn't require a large effort or hunting party to obtain. Smelts are one of the best choices of freshwater and saltwater fish to eat, as one of the types of edible fish with the lowest amount of mercury.<ref name=":0" />

Smelts can be found in the Atlantic and Pacific oceans, as well as in some freshwater lakes across Canada. Smelts were eaten by many different native peoples who had access to them. One popular way that First Nations of the Pacific coast made dried smelts more appealing was to serve it with oil.<ref name=":0" /> Eulachon, a type of smelt, contains so much oil during spawning that, once dried, it can literally be burned like a candle; hence its common nickname of the "candlefish".<ref name=":0" />

Today, there are numerous recipes and methods of preparing and cooking smelts. A popular First Nations recipe calls for the removal of all the fishes' bones, uses canola or peanut oil for frying, and has a breaded-like coating mixed with lemon juice and grated parmesan cheese (with a few other basic ingredients) to coat the smelts prior to frying them.<ref name=":0" />