Sprats are a very tasty fish that is sold in many stores in small flat jars. They can be eaten either simply with bread or used for sandwiches and various salads. However, those sprats that many manufacturers offer us are crammed with many harmful additives.

Therefore, it is better to learn how to cook this delicacy yourself. Moreover, now there is an opportunity to purchase fish at any fish market just for this purpose. And how should it be prepared before proceeding with the preparation?

Let's look at the basic rules for preparing fish for cooking sprats.

Selection and preparation of fish

You can use any fish for sprats. Herring, capelin, sprat and any other small sea fish are suitable for this. You can also use river fish, such as perch, pike, asp.

The main thing is to properly prepare the fish. Preparations are performed as follows:

1. First you need to defrost the fish, sort out and rinse;
2. Next, you need to clean it and separate the head;
3. Also do not forget to prepare a dark tea leaves, it will give the sprats the desired dark color;
4. You can put salt and granulated sugar in the tea leaves, these components will add flavor to the fish. You can also add liquid smoke and onion peel, due to these components home sprats will turn out no worse than purchased ones;
5. Well, when the fish is prepared, you can start cooking.

Oven sprats in the oven

How to do:

If the fish is frozen, then it must be thawed in cold water;

Then we cut off the heads, gutting and cleaning out all the insides;

In a baking dish or a container of refractory glass, we put the herring in a dense layer, which, when cooking, it did not fall apart;

Put onion peel in a pan and fill it with a glass of water;

We put on the stove, bring to a boil and boil for about 20 minutes. Then remove and cool;

We spread peas of allspice in a container with fish and spread the bay leaf;

Fill everything with vegetable oil and slightly scroll the form so that the oil completely penetrates the cracks between the fish;

In a deep cup, pour the filling from the tea leaves and the solution of onion husks, mix;

Add salt there, mix until it is completely dissolved. Pour fish with this mixture;

We place the form with all the components in the oven, preheated to 150 degrees. We prepare the liquid to boil;

After the liquid boils, the temperature must be reduced to 120 degrees and cooked for 2 hours;

As a result, natural sprats should come out much better and tastier than store sprats.

How to make sprats from capelin in a pan

We will need the following:

• 1 kilogram of capelin;
• Vegetable oil - 100 ml;
• 4 lavrushki;
• 70 ml of soy sauce;
• 6 peas of allspice;
• 2 cloves;
• 250 ml of water;
• 5 large spoons of loose tea;
• Salt.

Cooking time - 2 hours.

Calories - 223.

How to cook:

1. First of all, pour the tea leaves into a glass and pour hot water. It should stand for a while until it becomes dark;
2. Then we defrost the capelin, clean it from the head, viscera and rinse thoroughly in cold water;
3. Pour the brewed tea into a separate cup, add soy sauce, vegetable oil and salt. Since soy sauce is salty in itself, so salt should not be added too much;
4. Next, put the fish on the bottom of the fryer in a dense layer. Sprinkle it with peas of allspice and leaves of parsley;
5. Fill everything with a marinade solution and put on a stove;
6. Heat to a boil and reduce heat;
7. Stew under a closed lid on low heat for about 1-2 hours;
8. As soon as the liquid is halved, the sprats from the capelin will be ready, and they can be removed from the fire;
9. Ready-made sprats can be served with boiled potatoes or rice.

Cooking traditional sprats from sprats

Component components:

• 600 grams of sprat;
• 100 ml of vegetable oil;
• One cube for broth with smoked flavor;
• A glass of hot water;
• 3 small spoons of black tea;
• Lavrushka - 2 pieces;
• Allspice - 4-6 peas;
• Salt.

Cooking time - 2 hours.

Calories - 220.

We proceed to cooking:

1. To start, we prepare the tea leaves. Put tea in a glass and fill it with hot water. During the preparation of the remaining ingredients, tea is brewed. Instead of brewing tea bags can be used;
2. Next, defrost the sprat in cold water. We separate the head, cut the abdomen, take out all the insides and thoroughly rinse;
3. We put the cleaned fish in a pan with thick walls;
4. Mash the cube of the broth into powder and sprinkle them with fish. Also sprinkle with salt, but do not over salt. Do not forget that the cube contains salt;
5. Pour the brewed tea into a deep cup, add vegetable oil there and mix. If desired, you can add allspice and bay leaf;
6. Then fill the sprat with a mixture of marinade and put on the stove;
7. Stew under the lid over low heat;
8. After about 2 hours, all the liquid should evaporate, and one vegetable oil will remain;
9. Ready sprat will turn out very tasty and fragrant. It can be eaten with potatoes, vegetables and used to make sandwiches.

Cooking favorite river fish sprats

What we need:

• Small river fish - 1 kilogram;
• 200 grams of onion;
• 100 ml of vegetable oil;
• Lavrushka - 3-4 pieces;
• Allspice - 5-6 pieces;
• A bit of salt.

Solution for pouring:

• 100 ml of table vinegar 3%;
• 4 large spoons of vegetable oil.

Cooking time - 4 hours.

Calories - 220.

Cooking process:

1. Small fish should be washed with cold water, cut the abdomen and take out all the insides. We leave caviar and milk. Inside, we rinse and clean everything. No need to remove the scales, we will cook directly in it;
2. Peel the onion and cut into thin rings
3. On the bottom of the container from the enameled base we lay onion with a dense layer of ring, then a layer of fish and sprinkle it with salt, allspice and bay leaf. We lay onion again on the fish and again a layer of fish seasoned with salt, parsley and peas of allspice. At the end, put onion rings on top;
4. In a cup, we dilute a solution of marinade from vinegar and vegetable oil. Mix everything;
5. Pour all the ingredients with the marinade, close the lid and place in the oven;
6. Cook at a temperature of 130-150 degrees for 4-6 hours;
7. After that, sprats can be served. Or put in a glass jar, pour vegetable oil, cover with a plastic bag and put in the refrigerator.

Technique to help: sprats in a pressure cooker

Cooking components:

• 1 kilogram of marine small fish - sprat, capelin, or herring;
• A glass of olive or any other vegetable oil;
• 1 tablespoon of salt;
• 100 grams of sulfur welding
• A glass of hot water;
• 5-6 peas of allspice;
• 2-3 cloves.

Cooking time - 40-50 minutes.

Calorie content - 230.

How to cook:

1. We put the tea in any deep cup and fill it with hot water. Leave for a while so that it is well brewed;
2. We wash the fishes, remove the heads and clean the insides;
3. We spread it in the capacity of the pressure cooker, sprinkle with salt, peas of allspice, lavrushka;
4. Fill everything with finished dark tea leaves, cover the lid and put on medium heat;
5. As soon as the hissing begins, we reduce the fire and cook for 30-50 minutes;
6. After that, remove the pressure cooker from the stove and do not open for 30-40 minutes;
7. Then open, take out ready-made sprats on a dish and serve with any sauce.

Why submit your favorite fish?

Since sprats are not so difficult to cook at home, they can be combined with any everyday dishes. They can be eaten for breakfast, lunch and dinner. They are great for gravy. Suitable for mashed potatoes, cereals, any pasta. They can also be used as an addition to vegetable salads from greens.

Sprats can be used to make sandwiches. But before cooking, it is best to put them on paper napkins or a sieve, so that all the excess oil is glass. Then pieces of bread, toast should be greased with butter, cream cheese or sauce. We spread the sprats and decorate on top with slices of fresh cucumbers, peppers, sprigs of herbs and slices of tomato. You can add pieces of fruit, such as kiwi and avocado.

They can be used for cooking pastes. To do this, sprats need to be mashed with boiled egg yolk, cream cheese and butter. This paste can be used to lubricate slices of bread, for filling baskets and profiteroles.

• In order for the sprats not to fall apart and retain their shape, you need to use a more saturated tea leaves;
• Cooking time depends on the size of the fish. For example, if it is larger, then the cooking period must be increased, if it is small, on the contrary, reduced;
• You can store ready-made sprats in any container, pre-fill the fish with vegetable oil and cover with a plastic bag or lid. Then put in the refrigerator;
• It is undesirable to remove sprats immediately after cooking, as they can be easily damaged. It is best to wait until they have completely cooled.

Sprats made according to these recipes will be an excellent treat for any dish. They can be used for sandwiches, salads and other side dishes. Try to make them yourself, it’s not at all difficult. The main thing is to do everything according to the recipe, then you get an excellent, delicate and fragrant fish.

Step 1: make tea.

First of all, we heat purified water in a teapot. Then pour the right amount of black tea into a glass, fill it with boiling water, cover the dishes with a saucer and leave them in such a state to brew on 20–25 minutes or until use.

Step 2: prepare the fish.

Then put the sprat in the sink and carefully rinse it under a thin stream of cold running water. Then, in turn, we gutted each fish from the insides and, if desired, removed their heads, tail, and also dorsal fins, although very often these parts are left.

After that we send the carcasses into a deep colander, rinse again, leave it in this form on 5-7 minutesso that the glass is excess liquid, and transfer to a deep bowl. Sprinkle the sprat with salt, sugar and mix with clean hands, so that grains are stuck around the carcasses from all sides.

Step 3: prepare the fill.

Then turn on the oven and preheat it up to 150 degrees Celsius. Pour vegetable oil and brewed tea into a small bowl. Whisk these products lightly with a whisk until a smooth consistency and proceed to the next step.

Step 4: bring the dish to full readiness.

We spread washed onion husks, a bay leaf and peppercorns on the bottom of a small non-stick form or baking sheet. On top of the spices, we distribute the sprats in an even dense layer, in total from a kilogram you will get about 1-2 rows.

After this, pour the pre-prepared tea-oil mixture into the mold, it should slightly cover the fish, but not be higher than its level! We put the dishes with the still raw dish in the preheated oven and cook the sprats for 1.5 hours. During this time, the sprat will be browned, and all the liquid will practically evaporate, only vegetable oil will remain.

Then turn off the oven, put on the kitchen gloves, rearrange the form on a cutting board, previously laid on the countertop, and leave the fish to cool to room temperature.

Then we act as desired. Are you going to eat sprats later? We transfer them to a clean, preferably sterilized or boiled water-dried dish: a plastic container, a glass jar or an enameled bowl, and send it to the refrigerator. The finished dish can be stored in it. from 3 to 7 days, then it slightly loses its taste.

Tasting a fragrant miracle right away? We spread the fish on a beautiful plate, decorate with sprigs of parsley, slices of lemon or lime, pour the remaining oil after baking and serve to the table.

Step 5: serve homemade sprats.

Sprats are placed on a dish or plate and served at room temperature or chilled as a snack. In principle, the serving depends on your desire, you can make sandwiches, add such a fish to the salad, use it as a filling for pizza, pies, puffs, fresh baskets. In any case, it is very tasty, fresh and healthy. Enjoy it!
Bon Appetit!

The remaining oil from the sprat can be used to prepare a yeast or fresh dough;

Very often chopped garlic cloves are laid between layers of fish and sprinkled with chopped parsley, cilantro or dill;

A baking sheet or baking dish can be covered with aluminum food foil or baking paper;

In order for sprats to have a smoked flavor, you need to add 1 teaspoon of liquid smoke to the fill, in such a small amount it is practically harmless.

It is difficult to find a person who does not like sprats. This delicious fish is put on sandwiches, added to salads or just eaten for breakfast or dinner. However, industrial sprats may contain various chemical additives, and it can be difficult to find really tasty canned food.

Sprats from capelin or sprats, which are very easy to make at home, will be an excellent solution. Such a delicacy will surely appeal to both adults and children. And for its preparation you will not need too rare ingredients. Let's see how this dish is prepared!

Sprats from herring or capelin at home

Kitchen appliances and utensils:  pan with a thick bottom or cauldrons. Prepare another saucepan in which you will cook the marinade. You will also need a colander, a cutting board (if you will clean the fish on it), a stove, a stirring spoon.

Ingredients

How to choose the right ingredients

• Sprats can be prepared from small sea or river fish (for example, bleak, perch, anchovy, capelin), and at home you can take not only small fish the size of a finger, but also larger carcasses - up to the length of the palm. Larger fish are not suitable, because they have a solid ridge. When choosing a fish variety, keep in mind that it should not have large scales.
• Tea needs black, and the variety does not really matter. The main thing is that the product should be free of flavors or additives.
• Vegetable oil is better to take refined - sunflower is quite suitable.

Step cooking

1. Begin cooking with marinade. Rinse properly 7-10 g of onion peel, pour it into the pan. Add 3 bay leaves, 12-15 peas of pepper there, pour 300 g of water.
   
   
2. Put the pan on the fire, and when the mixture boils, reduce the heat to a minimum and boil for five minutes. Pour 10-12 g of tea into the mixture, mix the marinade properly.
     Cover the pan, remove from heat and let stand for 20-30 minutes. During this time, the marinade will infuse.
   
   
3. Clear 1.2 kg of small fish. Remove the heads as well as the insides from each small fish. Rinse the carcasses and pat dry with a paper towel.
   
   
4. In a pan with a thick bottom (you can take a cauldron instead), fold the fish tightly with its backs up. Fish should be pressed against each other.
   

   If necessary, make 2-3 layers, each of which should be dense. Place all fish with their backs up.

   
   
   
5. When the marinade is infused, strain it through a sieve. Squeeze onion peel and tea - they can absorb a lot of moisture.
   
   
6. Pour 1.5-2 teaspoons of salt into the marinade and mix the liquid. Pour one tablespoon of “liquid smoke” there if you wish. You can do without it, but sprats will not have a pronounced smoked taste.
   
   
7. Pour the prepared fish with marinade and 200-210 g of vegetable oil. The liquid should completely cover the carcasses of the fish. In extreme cases, you can add a little boiled water. Place the pot of fish on the stove and bring it to a boil over medium heat. Then reduce heat to a minimum and simmer the fish under the lid for two hours.
   
   
8. After two hours, turn off the heat, open the lid and let the sprats cool to room temperature. After that, you can get the fish out of the pan.
   
   

Cooking Recipe Video

If you want to see how to make delicious sprats at home, pay attention to the following video. It shows all the stages of cooking.

How to decorate a dish

Such sprats look very attractive and have a beautiful golden color. To make them even more elegant, use finely chopped greens, such as dill or onion feathers. Put the fish on a flat plate and sprinkle with plenty of greens. By the way, so you can decorate.

If desired, the edges of the plate can be sprinkled with dry paprika. Next put slices of lemon, fresh cucumber, red pepper or fresh tomato. Thus, the color scheme of the dish will become even brighter.

• If you want to cook such a dish faster, you can’t keep your heads off the fish - just pull out the entrails.
• You can cook a dish without onion peels. In this case, the sprats will not be so beautiful, but the taste will not suffer. By the way, in the onion husk they cook a delicious “mackerel”.
• The fish will lie denser if laid with a "jack": the tail of one to the head of the other. About the same way they put sprats in the jar and the producers.
• If there is no "liquid smoke" or you want to make sprats that can be given to children, do without this supplement.
• Do not look too often under the cover - just check the process once or twice.
• So that the dish does not burn, it can be brought to readiness not only on low heat, but also in the oven - make sure that the liquid does not boil too much.
• Ready-made sprats should cool in a pan or cauldron - so it will become more elastic and will not disintegrate.
• You can store the finished dish in a glass dish, in a vessel or in a pan in which sprats were prepared.

How and with what to serve the dish

These sprats are great for sandwiches and canapes. They can be made on a white loaf (for example, dried or plain), as well as on black grain bread.
  This fish is usually served as a snack, before the main course.

They can be laid out on a small plate covered with lettuce. Vegetable salads or slices, as well as cheese dishes, are perfect for such an appetizer. Drinks with sprats combine lemonades, unsweetened juices, beer or light table wines.

Other cooking and filling options

• Try to make such a dish with a bouillon cube. Choose a product with a taste of smoked meats - so the fish will acquire a wonderful aroma. In this case, pepper, salt and bay leaf are not added to the marinade. In boiling water, it is enough to dissolve the broth cube, and then add tea.
• If you do not have time to put out sprats, try baking - it is much faster, but no less tasty. An excellent holiday option would be and. By the way, they make excellent salmon and other red varieties.
• Another tasty cooking option is one that does not need to be stewed or thermally processed.

Home-made sprats are an excellent alternative to a store-bought product, moreover, they are more tasty and guaranteed to be healthy. Do you cook such a dish, what kind of fish do you use for this? Share your marinade recipes or talk about the intricacies of cooking!

Small jars of sprats that were once considered a delicacyToday, find in the sale of labor is not. If anyone does not know, sprat is not the name of the fish, but the final product itself. In the jar, they put herring, sprats, any small fish.

You can buy it fresh in the market today in any quantity, and then cook your favorite snack.

Why are home sprats so good? This is a quality of natural components: no preservatives and other chemicals, so it can be eaten even by children.

Cooking home-made sprats: process technology

Having bought a fish, clean it. After that I need tea "A la chefir", It is with its help that it is possible to give the fish the desired color. In addition, your helpers include onion husks, liquid smoke (read how to make it yourself) and a frying pan. You can add spices to your taste.

How to make sprats from capelin

You will need 1 kg of small fish and 3-4 handfuls of husk. Take vegetable oil 0, 5 cups, 2 tbsp. l salt and 2 tsp. Sahara. In addition, 1 s. tea leaves, liquid smoke - 1 tsp, bay leaf and peppercorns.

First you need to brew strong black tea, then rinse the onion husks, fill it with water and boil for 20 minutes. Strain the broth, discard the husk and measure out a liter of the finished liquid.

Small fish need to be cleaned, cut off the head and fins, if necessary. If the fish is very small, all this can not be cut.

Mix tea, broth and oil, add salt and sugar, spices, put fish at the end. Cook all this for 1, 5 hours on low heat, add liquid smoke at the end.

If you want, cook a large number of "fish" and put them in the refrigerator. You can store the product for 2 months. As you see, you don’t have to think about it with your own hands yet.

DIY sprats

In this case, boil the fish in a pan is not necessary, although it is cooked faster. You can darken the product in the pan.

So, we need small fish 1, 5 kg and 3 handfuls of onion husks. Take tea tea 3 tsp, sugar 1 tsp, vinegar 1, 5 tbsp. l., 4 tsp. liquid smoke, pepper and salt to taste, vegetable oil 150 ml, bay leaf 12 pcs.

All fish need to be cleaned of the intestines, separate the fins and head. It should be brewed in a 250 ml mug of strong tea, strain. At the bottom of the pan you need to lay onion husks, put a layer of fish on top. Sprinkle with seasonings and salt, add 4 bay leaves. After that put a layer of fish and spices. Note that you do not need to put a bay leaf on the last layer of fish.

After that pour oil and vinegar, strained tea, liquid smoke, sprinkle with sugar, cover and simmer for 4 hours over low heat. After this, the dish needs to be cooled and put on the dish.

Homemade capelin sprats in the oven

You will need capelin 1 kg, vegetable oil 1 cup, 1 tbsp. l salt, dry tea leaves of black tea - 2 tbsp. L., a glass of boiling water for brewing it. Also take cloves and black pepper with peas to taste - 5-6 pieces.

So you need to do strong tea leaves  and cool her. Strain it and add salt. After that, turn on the oven and warm it to 120-150 degrees.

Pour oil into a deep frying pan from cast iron and put the fish, sprinkle it with seasoning. Pour fish and salt over the tea so that the tea leaves cover the carcasses and even out the layer of fish.

Put the pan in the oven, reduce the heat to the minimum mark and cook the sprats for an hour. After the product is cooked, carefully lay the fish on a flat plate. Serve it cold, pour over the resulting sauce, garnish with a slice of lemon and herbs.

Sprats at home in a slow cooker

Appetizer here is much tastier than in a pan. The ingredients are the same as in the previous one.

So, you need to put all the components in the multicooker bowl, pour them with tea leaves and oil. After that, you need to close the lid and set the "Extinguishing" mode for an hour and a half. After the fish is cooked, it must be laid out on a dish, cooled and served in a bowl sauce.

Pressure cooker sprat recipe

To prepare a product here will turn out not only delicious. But also fast thanks to high pressure. The resulting appetizer literally melts in your mouth, and all because the bones in the fish soften completely.

Ingredients  - see recipe above. So, you need to put the fish and seasoning in a pan, pour everything with tea leaves and butter, close the lid and put on fire. After the product hiss, the fire must be added and cooked for 30-50 minutes. The time depends on the size of the carcasses of the fish. Then, as the sprats are cooked, the pressure cooker should be removed from the stove. When the sizzle stops, remove the lid, carefully place the fish on a dish, pour the sauce and serve.

Sprats in a pan: second recipe

You can use this method if there is a divider - a device for even distribution of fire along the bottom of the pan. It is required that the sauce does not boil away, because the fish needs to be stewed for a long time.

Ingredients as in the previous recipe. Fish, sauce and spices should be put in a deep frying pan with a lid. After that, put the divider, and on top - the pan. After everything boils, the fire should be reduced to the smallest and close the pan with a lid. Stew the fish for 1-1.5 hours. Put the prepared dish on a plate and pour the sauce.

Small river fish have many bones, it is not suitable for frying, and even boiled it is difficult to eat. From bleak, roach, shamayka, perch, crucian carp you can cook a delicious dish - sprats.

The technology for preparing real sprats differs from home cooking. At the factory, the fish is pre-kept in saline, dried, smoked and then languished in oil.

What is needed for cooking?

- Tea brewing.

It gives the finished dish a color, and tannins protect against digestion.

- Onion peel.

She will color the product in golden color and add one more note to the gamut of taste.

- The aroma of smoked meats.

There are several ways to get this home:

•   tea “Lapsang sushong” (1 tbsp. l.),
•   smoked salt (1 tsp),
•   smoked bouillon cube (1 pc.),
•   liquid smoke (1/2 tsp),
•   seasoning with smoked aroma (to taste).

Do not salt the dish if you add smoked salt or a cube of broth.

There is another option: put the head or tail of smoked fish, it can even be just a peel.
  If you do not have any of the listed ingredients to add flavor, do not despair, without them the dish will also turn out delicious.

How to make sprats from roach at home?

An appetizing appetizer of fish trifles can be made with the head and even with scales, since with prolonged heat treatment all the bones will become soft, and you won’t even feel the scales.

You can gut it in the usual way, ripping open the abdomen and removing the insides. If you want to remove the head from the fish, cut it from the back at the base, but not to the end, but so as to separate the ridge. Better to do it with scissors. Next, we take our head and tear it off, pulling out all the insides. Then rinse the fish well.

To prepare 1 kg of small roach or bleak you will need:

•   250 ml of vegetable oil,
•   1 tbsp. l leaf tea (3 packaged),
•   husk from 4 bulbs,
•   1 tsp salt
•   4 things. bay leaf
•   6 pcs allspice
•   a pinch of freshly ground pepper.

1.   In a glass of boiling water, brew strong tea and leave to cool completely.

2. For cooking, you need a pan with a thick bottom or a deep stewpan. At the bottom of the pan put evenly washed husks from onions. It will give color and aroma, protect the dish from burning. Add bay leaf. On top of the husk, lay the fish firmly and gently with the back up in layers, add salt and pepper. The container should not be filled to the brim to avoid overfilling during boiling.

3.   Pour tea leaves and butter so that the contents in the dishes are covered. Put the pot on a small fire. Once the liquid boils, reduce the heating temperature to a minimum. A divider can be placed on the gas stove.

4.   Sprats need to be cooked for about three hours under the lid. If the liquid is greatly reduced in volume, add a little vegetable oil in half with boiling water.

In finished sprats, the bones should be soft. Let the dish cool in the pan, put the sprats on a plate or in a container. They can be stored in the refrigerator for one week.

River fish sprat recipe

At home, a delicious snack can be prepared in the oven.

This method is characterized in that:

•   heating occurs from all sides,
•   the dish is simmering over low heat
•   cooking time is reduced
•   sprats are tastier.

It is necessary to take a container with walls and a bottom with a thickness of at least 0.6 mm. The thicker the walls, the more evenly they heat up and retain heat, and the contents are prepared from all sides. It can be a cast iron gooseneck, glass baking dishes.

Ingredients per 1 kg of river fines:

•   vegetable oil - 150 ml,
•   tea brew - 1 tbsp. l.,
•   salt - 1 tsp.,
•   bay leaf - 2 pcs.,
•   allspice - 6 pcs.,
•   ground pepper to taste
•   dry flakes from four bulbs.

1.   Wash onion peel with water, put in a saucepan with tea leaves and pour boiling water (300 ml). Insist until cool. Strain through a sieve.

2.   At the bottom of the mold lay the fish in layers, back up. Add salt and pepper to each layer, put spices. Dishes should be filled in two-thirds.

3.   Pour oil and husk infusion with tea. If the liquid does not cover the fish, add water. Close the form tightly with a lid or foil in two layers, put in an oven heated to two hundred degrees.

4.   After about a quarter of an hour, during this time the contents of the ducklings should reach a boil, reduce the temperature to 100 - 120 degrees. Cook another half or two hours, checking the appetizer for readiness.

5. In the manufacture of sprats in the oven, you can add the aroma of smoke. To do this, you need a handful of sawdust, shavings from hardwood or several dry twigs. 15 minutes before the end of cooking, remove the lid or foil. Sawdust put on foil or tin, set fire and extinguish so that smoke starts, then place them on the bottom of the oven. For a quarter hour, the aroma of the haze soaks the contents of the dishes. This method is recommended only for the kitchen, where there is a good cooker hood.

Cooking sprats in a slow cooker