1. To cook sprat in a multicooker, first brew strong tea in the amount of water indicated in the list of ingredients.

2. Peel your fish completely thawed. If it comes across with caviar, leave it as it is, but remove the heads. Place the capelin in a multicooker bowl.

3. Remove the tea bags. Pour in oil and liquid smoke, add salt, stir well.

4. Throw lavrushka and pepper to the capelin, pour over the tea mixture. Close the cartoon and start the extinguishing mode.

E5. Homemade sprats in a multicooker will be ready in two hours.

6. But you do not rush to take them out of the cup right there. Allow them to cool when the MV-ke is open, as if the fish is shifted hot, it can fall apart. That, in fact, is all the preparation. Not difficult, and not so long-dreary.

Bon Appetit!

Ahh, by the way, do you want to cook "smoked" mackerel? I did it in secret from my husband, because I wanted to check how similar it would be. So I had to, then show a photo of the recipe, prove my involvement in cooking.

Hello! Today I will tell you how sprats are prepared from herring in a slow cooker. This technique is great for preparing such a dish. In addition to herring, you can use capelin or sprat.

The brine must be made on the basis of tea and onion peels. As for tea, you will need unflavored black tea bags. It is necessary to select a clean onion skins... The brine is prepared separately; it can be boiled in a saucepan. A sieve is required to filter the liquid.

The Baltic herring must first be defrosted. The tail and fins do not need to be removed; you only need to get rid of the head and entrails. Fish can be used if desired smaller, then there will be more of it.

Sprats are cooked using a multicooker for about 2 hours. The fish will steamed well and colored. If you add to the brine hot pepper, then you get a herring with spicy taste... This fish can be prepared for adults.

It turns out excellent homemade herring sprats, and no worse than store-bought canned food. Sprats can be served on loaf slices for dinner. They are also suitable for preparing salads. Very tasty, tender and aromatic fish.

Ingredients for making herring sprats

1. Baltic herring (fresh frozen) - 500 g.
2. Onion peel - 1 tbsp.
3. Seasoning for meat - 0.5 tsp
4. Drinking water - 350 ml.
5. Vegetable oil - 30 ml.
6. Bay leaf - 2 pcs.
7. Black tea - 1 sachet.
8. Salt to taste.

How to cook herring sprats in a slow cooker

First of all, you need to prepare the brine. Rinse the onion peel several times under running water.

Pour the husks into a saucepan, put tea bag... It is imperative to tear the paper off the thread. It is recommended to use aluminum pan, the brine practically does not stain this container. Pour in water, bring to a boil. Boil for 2 minutes, turn off the heat and cool the broth.


Pass the warm brine through a fine sieve. Discard the cake.


Cut off the fish's head, gut and rinse well with water.


Place the fish in a bowl, sprinkle meat seasoning and salt, mix.


Pour into a multicooker vegetable oil... Put the fish belly down. Add Bay leaf.


Pour brine on the Baltic herring, close the lid. Select the "Extinguishing" option for 2-2.5 hours.


If desired, the fish can be left in the brine for a few minutes. Then drain the brine and dry the fish on a plate or cutting board.


Put herring sprats on slices white loaf... Sprinkle with herbs to taste, serve. Bon Appetit!

I bring to your attention a recipe for making "sprat" at home in a slow cooker. With such an assistant in the kitchen, everything is prepared easily and simply. Compared to store products, cooked dishes in a multicooker are much healthier and tastier. Even stewed fish in a slow cooker comes out delicious autumn.

I have a MOULINEX CE500E32 multicooker. I can't get enough of it, I cook all the time. I am discovering more and more new possibilities of this miracle technique. For cooking sprat in a multicooker, I used capelin. This fish does not belong to gourmet, but when correct preparation, also very tasty.

Such an appetizing dish will decorate any festive feast, diversifies family dinner or dinner. You can take this fish with you to a picnic, friends will be satisfied with the prepared snack.

So, the recipe for sprats in a slow cooker.

Ingredients for the dish "Sprats in a multicooker":

• - capelin 500 grams;
• - water 250 grams;
• - soy sauce 3 tablespoons;
• - 2 bay leaves;
• - black peppercorns 5 pieces;
• - 2 cloves;
• - sweet peas 5 pieces;
• - sunflower oil 50 ml;
• - 0.5 teaspoon salt;
• - black tea 2.5 tablespoons.

How to cook sprats in a multicooker:

The first step is to prepare the fish. If it was in the freezer, we defrost it naturally when room temperature... It is undesirable to soak fish in water. My fish is large, so it is much easier to clean it. Cut off the head with a sharp knife. We rip open the abdomen and remove the insides. I did not remove the fins and tails. Then we put it in a colander and rinse well in a running cold water... Leave in this position for a while so that the glass is excess liquid.

Let's prepare the fill. Boil water. We brew strong tea in a cup, leave for 5 minutes. We filter in a suitable plate... Add sunflower oil, salt, soy sauce, bay leaf, allspice and black pepper, cloves. We mix.

Put capelin tightly in the bowl of the multicooker.

Fill with the prepared tea mixture. We close the lid of the multicooker, turn on the "extinguishing" mode for one hour, the default temperature is 114 degrees. During this time, the fish will become completely soft and tender.

After the beep, turn off the multicooker, open the lid and let the fish cool in the tea filling.

After that, carefully take out and transfer to a plate.

"Sprats" in the multicooker are ready. I invite you to the table. Serve on slices of black bread with lemon wedges and parsley sprigs.

Cook with pleasure and bon appetit!

The recipe "Sprats in a slow cooker" prepared by Svetlaya74

We are used to buying ready-made store sprats in cans... But, few people know what is used in their preparation a large number of carcinogens and harmful additives... Do you want to feast on quality sprats? Then make them yourself in the multicooker. Today we will show several recipes for cooking sprat in a slow cooker.

Sprats prepared according to this recipe are much tastier than store-bought sprats. In addition, you can be sure of the quality of the products, because you choose them yourself.

So, to cook capelin sprat in a slow cooker, you will need:

• capelin (can be purchased fresh frozen) - 800 gr;
• water (boiling water) - 1 multi-glass;
• black brewed tea - 1 tbsp. l;
• prunes - 9 pcs;
• onion peel - 30 gr;
• laurel leaves - 3 pcs;
• coriander - ½ tsp;
• black peppercorns - 1 tsp;
• allspice peas - 5 pcs;
• refined sunflower oil - 100 ml;
• garlic - 2 cloves;
• salt to your taste.

Cooking capelin sprats in a multicooker in stages.

1. Defrost capelin, rinse. Cut off the head and take out the insides. Rinse again. If the fish is caught with caviar, then do not take it out.
2. Brew tea in boiling water until cool, strain through a sieve. Add salt to the strained liquid to taste.
3. Peel the garlic and cut into small slices.
4. Rinse the onion peel and send it to the bottom of the multicooker, carefully distributing it over the entire container.
5. Also send laurel leaves, two types of peppers, chopped garlic and coriander to the container.
6. Put the capelin backs up in a multicooker. Try to keep the fish tightly attached to each other.
7. Rinse the prunes, put it between the fish.
8. Pour the contents of a multicooker with steep tea and add sunflower oil.
9. Turn the multicooker into the cooking mode and bring the contents to a boil. The fish should boil for a couple of minutes.
10. Then switch the device to the "quenching" mode and cook the sprats for 1 hour under a closed lid.
11. Allow food to cool down at the end of the cooking program.

Gently transfer the finished fish to a storage container, for example, a plastic container, and pour the brine in which the sprats were prepared. Store the dish in the refrigerator.

Saury sprats in a slow cooker

Saury is a very popular fish. It contains a large amount useful microelements and has a beneficial effect on digestive system... Sprats are especially tasty from this type of fish. How to cook them correctly, read below.

In order to cook saury sprats in a multicooker, you will need the following products:

• saury (you can take fresh frozen) - 800 gr;
• boiling water - 430 ml;
• brewed tea - 8 tsp;
• sunflower oil - 1/3 multi-glass;
• salt - 1 tbsp. l;
• cloves - ½ tsp;
• black peppercorns - ½ tsp;
• allspice peas - 5 pcs;
• laurel leaves - 2 pcs;
• soy sauce - 1.5 tbsp. l;

How to cook saury sprats in a slow cooker.

1. Defrost fish, wash, cut off heads and remove entrails. After cleaning the saury, rinse again.
2. Brew tea and let it brew.
3. Put the fish on the bottom of the bowl so that it fits snugly against each other.
4. Strain the tea, add soy sauce and salt. Stir until the salt dissolves.
5. Pour the tea-based brine over the fish.
6. Add two types of pepper, laurel leaves, cloves and sunflower oil to the contents of the multicooker.
7. Gently shake the bowl so that the liquid is evenly distributed in all areas of the container.
8. Set the multicooker to the stewing mode and cook saury sprats for 1.5 hours under a closed lid.
9. At the end of the cooking program, open the lid and allow the food to cool down.

The cooled dish can be transferred to a storage container, but this should be done very carefully so that the fish does not disintegrate.

Mackerel sprats in a slow cooker

Mackerel is one of the most popular and beloved species of fish by many families. You can cook anything from it. Such a dish as sprats is no exception. Cooking mackerel sprats in a multicooker is very simple, and the amount of required ingredients is minimal.

List of products that are needed to make mackerel sprats in a slow cooker:

• fresh frozen mackerel - 3 pcs;
• vegetable oil - 100 gr;
• onion - 1 pc;
• lemon - ½ piece;
• spices for fish - 1 tsp;
• boiled water - ½ multi-glass;
• laurel leaves - 2 pcs;
• salt and ground black pepper to your taste.

Cooking mackerel sprats in a slow cooker.

1. Defrost the fish, wash, cut off the head and remove the entrails. Cut the mackerel across into equal pieces.
2. Grate the pieces of mackerel with the fish spices.
3. Peel the onions, rinse and cut into rings.
4. Squeeze the juice from half of the lemon and add it to the water, salt the liquid.
5. Put half of the onion rings on the bottom of the multicooker bowl.
6. Put fish on the onion.
7. Then sprinkle the mackerel with the remaining onion rings.
8. Add laurel leaves to the slow cooker.
9. Pour the contents of the device with a brine based on water and lemon juice, pepper.
10. Add vegetable oil to the container.
11. Set the device to stewing mode, close the lid and cook the dish for 5 hours.

Thanks to lemon juice and prolonged stewing, the pieces of mackerel will remain intact and will not crumble, and the bones will become soft and will "fall out" from the finished fish.

Sprats in a multicooker. Video

Sprats cooked in a multicooker, from my point of view, almost do not differ from store-bought sprats in taste, but do not contain liquid smoke- a known carcinogen. In addition, with such a stewed fish, you can cook various salads and it is perfect as an appetizer to any side dish. And even at cost, homemade sprats are much cheaper than purchased ones, and no special labor costs will be required from you. Sprats in a multicooker are cooked without worries - practically without your participation, so having once cooked one in a multicooker, you will definitely want to repeat your culinary experience. The only moment is cleaning the capelin. Each fish will have to be processed.

For cooking you will need:

• 1 kg of fresh frozen capelin;
• 2 tea bags or 1 tbsp. a spoonful of custard black tea;
• 0.5 tbsp. tablespoons of salt;
• 1 tbsp. a spoonful of sugar;
• 10-12 peas of black pepper;
• 5-8 bay leaves;
• 150 ml boiling water;
• 150 ml of vegetable oil.

Method of cooking sprat in a multicooker

We wash the freshly frozen capelin in water and tear off its heads, grabbing the back of the head with our fingers - in this case, the insides are stretched along with the head. Cut off the abdomen a little and scrape out all the black film from the inside, as it gives the dish bitterness. Having done this with all the fish, we rinse them again in water.

We put the capelin carcasses in a multicooker bowl so that they completely cover the bottom in one layer. Sprinkle the fish with black peppercorns and bay leaves.

Pour boiling water over tea bags and leave for about 1-2 minutes. If you brew loose tea, then it will need to be drained through a strainer so that no tea leaves get into the cooking dish. Add salt and granulated sugar to strong tea.

Pour capelin with tea and add vegetable oil there.

If possible, cover the fish with a flat plate and put oppression on it. For example - a half-liter jar of water. We activate the multicooker display on the "Extinguishing" mode for 40 minutes and close the lid. Do not choose a mode that is too powerful, as your sprats will boil on it. When the capelin starts to cook, you will feel the "sprat" aroma spreading through the kitchen. Lift the lid about once or twice during cooking and look into the multicooker to follow the cooking process. In my Delphi, it happens that the water boils away too quickly and therefore you have to add a little boiling water so that the fish does not burn or stick to the bowl.

When you hear a beep, you can sample the sprats. Use a slotted spoon or spatula to remove them very carefully as they become brittle. Sprats are delicious hot or cold, but remove all bay leaves and peppercorns before tasting them.