How to cook sprats at home. We cook sprats from river fish at home

15.10.2019 Bakery products

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:

First you need to defrost the fish, sort out and rinse;
Next, you need to clean it and separate the head;
Also do not forget to prepare a dark tea leaves, it will give the sprats the desired dark color;
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;
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:

First of all, pour the tea leaves into a glass and pour hot water. It should stand for a while until it becomes dark;
Then we defrost the capelin, clean it from the head, viscera and rinse thoroughly in cold water;
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;
Next, put the fish on the bottom of the fryer in a dense layer. Sprinkle it with peas of allspice and leaves of parsley;
Fill everything with a marinade solution and put on a stove;
Heat to a boil and reduce heat;
Stew under a closed lid on low heat for about 1-2 hours;
As soon as the liquid is halved, the sprats from the capelin will be ready, and they can be removed from the fire;
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:

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;
Next, defrost the sprat in cold water. We separate the head, cut the abdomen, take out all the insides and thoroughly rinse;
We put the cleaned fish in a pan with thick walls;
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;
Pour the brewed tea into a deep cup, add vegetable oil there and mix. If desired, you can add allspice and bay leaf;
Then fill the sprat with a mixture of marinade and put on the stove;
Stew under the lid over low heat;
After about 2 hours, all the liquid should evaporate, and one vegetable oil will remain;
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:

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;
Peel the onion and cut into thin rings
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;
In a cup, we dilute a solution of marinade from vinegar and vegetable oil. Mix everything;
Pour all the ingredients with the marinade, close the lid and place in the oven;
Cook at a temperature of 130-150 degrees for 4-6 hours;
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:

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

The article will tell you about how to cook delicious sprats from simple river small fish at home.

Sprats - a delicious smoked fish, which, basically, people are used to buying in the form of canned food. But it happens that an unknown manufacturer hides a poor-quality product behind a beautiful package, and a popular manufacturer too high the price of their sprats.

It is also worth considering that a product preserved in a tin can is not always useful. Perhaps they did not smoke fish in the best way, or added preservatives to the recipe. A good alternative to shop sprats will be home-made sprats, which are not so difficult to smoke on your own in several popular ways.

IMPORTANT: A feature of home-made sprats is not only that it is a healthy product, but also that the cost of this dish is not high, because sprats are prepared from small and affordable fish.

Recipe from herring. Would need:

Fish "herring" - the amount, depending on your preference.
Salt and spices (you can use any set of spicy spices to taste).
Sunflower oil - depending on the amount of fish (use purchased light, filtered oil).
Strong tea leaves (only pure black tea).
Onion peel - by eye
Bay leaf - a few pcs.
Spicy spices to taste

For cooking, it is advisable to select a large and medium fish, because it is easier to clean from the insides and head (this is done in order to remove the bitterness and not spoil the taste). In a small fish, this is much more difficult. But, avoid a very large fish, because it can take a lot more time to cook it.

The brewing of black tea is necessary not only to give the fish an unusual golden hue, but also in order to have a pleasant spicy aftertaste. The tea leaves should be made in the following proportions: if you cook 1 kg of sprat, then the optimal amount of cool tea is 2 tsp. dry tea leaves in 200 ml of water.

Cooking:

Prepare the dishes for cooking. This should be a frying pan, pan or casseroles (ducklings, for example) with a thick bottom. Line a layer of food foil in a dish and pour oil (1/3 cup) into it.
The cleaned fish is laid out in an even layer with the tummies down (required!) Tightly to each other. If there are a lot of fish, it can be folded in two layers.
Each layer of fish should be covered with bay leaves and onion husks, sprinkled with spices (dried basil, a mixture of peppers, red pepper, chili, marjoram, oregano, paprika and others).
Make a cool tea brew and dissolve the salt in it (for 1 kg of herring, 2 tablespoons will be enough). Strain the tea leaves so that there are no sheets left in it. Pour fish in a bowl with tea leaves and put on fire, add another 1/3 cup of vegetable oil on top.
At moderate heat, the fish should be stewed for 20-30 minutes. After that, rearrange the dishes in the oven, which you preheat to 150-160 degrees. At this temperature, you should simmer the fish for 4-6 hours (depends on the capacity of the oven, the density of the walls of the dishes, the number of fish, its size).
Extinguishing must take place with the lid closed. Periodically look into the oven, you can try the fish for readiness. If the bones have become soft and the meat tasty, the sprats are ready. In the process of languishing, an additional portion of vegetable oil may also be required.

Sprats from herring

How to cook homemade sprats from capelin: recipe

Another affordable and inexpensive fish is capelin. You can cook sprats, both from fresh and freshly frozen capelin. The secret to deliciously prepared sprats is the correct balance of spices and the observance of the temperature regime (so the fish will not fall apart and will be juicy).

You will need:

Capelin (any) - 500-600 g. (It should be cleaned of heads and entrails, washed).
Refined sunflower oil - ½ cup (look at the fish, you can add more or less).
Liquid smoke - 0.5-1 tsp (can be excluded, or replaced with onion peel - by eye).
Black tea without additives - 2 sachets or 1 tsp. dry tea leaves.
Bay leaf- a few pcs.
Salt (preferably sea)- 2 tsp (Focus on taste and add more or less).
Peppercorns - several peas
Spicy spices- choose to taste

Cooking:

Prepare the fish in advance: thaw the frozen one, clean it from the head and viscera, rinse with running water through a colander and let it dry, you can wipe it with paper towels.
While the fish is drying, prepare the brine. First of all, make a cool tea leaves: from 1 full tsp. tea per 100-130 ml. water and insist up to 15 minutes. Dissolve the salt in the tea leaves.
It is recommended to cook fish in metal dishes with dense walls or in a glass deck with a lid. If the surface of the dishes is not non-stick, the bottom can be covered with foil.
Put the fish carefully and very tightly one to one. It is advisable to put the fish belly down so that it does not spoil its shape during the stew.
Sprinkle spices on top of the fish and put bay leaves between the fish, you can do the same with onion husks. Fill the fish with tea leaves. If you have liquid smoke, add it to the tea leaves in advance. Liquid smoke will give sprats a smoked taste.
Pour oil over the fish, the oil should completely cover the fish, it may need more.
Preheat the oven to 200-220 degrees and send dishes with sprats there, without closing the lid. After boiling the brine, simmer the fish for 15-20 minutes at high temperature, and then lower it to 150-160 degrees and cover.
In this state, the fish should languish for 2-3 hours continuously.

Capelin Sprats

How to cook homemade sprats from bleak: recipe

Bleak is a small fish of the cyprinid family. Bite is great for making homemade sprats. The recipe for this dish from bleak is similar to others: strong saturated marinade and proper languishing in the oven.

You will need:

Bleak (fresh fish) -700-800 g.
Coarse sea salt -
Leaf tea -1.5-2 tsp (without flavoring and aromatic additives).
Black pepper peas -several pieces
Allspice -several pieces
Bay leaf -several pieces
Thyme -1 tsp grains
Dried Basil -0.5-1 tsp
Nutmeg -0.5 tsp
Vegetable oil -
Onion peel (handful) -

Cooking:

To prepare sprats from bleak, prepare suitable dishes. This can be a ducklily or a deck made of ceramics, glass, which can withstand high temperature conditions and which can be put on fire.
Fold the cleaned fish (remove the head and guts) carefully on the foil. To do this, put the fish belly down, in two layers, if the dishes are narrow.
Each layer of fish should be greased and sprinkled with spices and salt. Bay leaves, like onion peel, can be chopped, or can be put whole.
Brew cool tea and fill it with fish, then top it with oil. Put the deck on the fire and bring the mass to a boil, then close the deck with the lid and turn on the minimum fire on the stove.
In this state, the fish should be stewed for about 1.5-2 hours. All this time it should not be disturbed and turned over, only if you notice that the marinade has boiled off in the deck, you can add it.

Homemade bleak sprats

How to cook homemade sprats from sprats: recipe

The most frequent and inexpensive fish that can be found on the shelves is sprat. It is not only bought to eat with baked potatoes or feed a cat, sprats are an excellent basis for cooking tasty, fatty and soft sprats. You can use both fresh and freshly frozen sprats.

You will need:

Sprat (any: fresh or thawed) -500-600 g
Smoked sprat or tail of any smoked fish -essential for giving all sprats a smoked flavor.
Onion peel -a handful of
Vegetable (sunflower) oil -80-120 g. (Depending on the number of fish).
Cool tea leaves -2/3 cups (without flavoring and aromatic additives).
A mixture of peppers -1-1.5 tsp
Peas (black and allspice) -a few peas
Bay leaf -several pieces
Coarse sea salt -1-1.5 tsp

Cooking:

The fish should be cleaned and washed, removed from it all the insides and cut off the head, dried in a colander.
While the fish is drying, prepare a fill for the fish: for this, brew and cool strong tea, dissolve salt and spices in it.
Put the fish in a baking dish and spread bay leaves with husks on the surface.
Pour the fish with the resulting marinade and oil. Let the fish stand (marinate) for half an hour or more.
Cover the marinating field with foil, pinching it tightly on all sides.
Preheat the oven to 190-210 degrees and send the form there for 25 minutes. Then reduce the temperature to medium marks (140-150 degrees).
Keep the mold in the oven for 2-2.5 hours, without removing until ready. During this time, the fish will be baked, meat and bones will become soft. After cooking, carefully remove the husk and leaves, drain the excess oil.

Sprats of sprats homemade

How to cook homemade sprats from roach: recipe

Simple small river fish is perfect for making delicious spicy sprats. For example, roach - has a mild taste and tolerates heat treatment.

You will need:

Roach (or any other river fish) -500-600 g (you can use a larger number of fish, therefore, the number of seasonings and infusions doubles).
Coarse salt (sea) -to taste and preference
Sunflower oil (homemade, unrefined, aromatic) -1 cup or a little less (depending on the amount of fish).
Black strong tea from 1 bag -0.5 cup
Wine or apple vinegar -2-3 tbsp
A mixture of peppers -taste

Cooking:

For cooking, you will need a thick glass or metal deck with a low bottom.
The cleaned fish is laid out evenly in the dishes, it should be sprinkled with salt and spices, covered with bay leaves.
Make strong tea and mix it with vegetable oil and vinegar. The resulting liquid fill the fish.
Send the form without the lid into a very preheated oven for 35-45 minutes. The cabinet temperature should be approximately 190-200 degrees.
After this time, lower the temperature to 140-150 degrees and cover the mold with a lid or tighten with foil. Stew the fish for 1.5-2 hours until fully cooked.

Homemade sprats from river fish, roach

Homemade smelt sprat recipe: recipe

You will need:

Smelt -1.5-2 kg. (small fish, fry)
Black leaf tea- 5-6 tsp (full, with a slide) and 2 cups boiling water .
Coarse salt (preferably sea) -2-2.5 tsp (guided by taste).
Allspice and black pepper peas -a small handful
Bouillon Cube -1 PC. (any meat taste)
Carnation -several pieces (10-12, to taste)
Cardamom -taste
Prunes -5-6 pcs. (large)
Vegetable (sunflower) oil -500-600 ml.

Cooking:

The whole fish is cleaned, its head and entrails are removed, washed with running water and dried.
Choose a baking dish with a thick bottom, preferably a coop.
Put the fish in several layers and sprinkle each layer with salt, spices, lay out a bay leaf and onion peel, if you wish.
Dissolve the bouillon cube in a glass of boiling water
Brew tea in 1.5-2 cups of boiling water and let it brew.
Combine the broth, tea and oil. It will be a marinade for fish.
Between layers of fish prunes should be laid out. He will give the fish a spicy aroma.
Pour the marinade over the fish and put the cauldron on the fire. Bring it to a boil and simmer for 20-30 minutes over moderate heat.
Remove the fish from the heat and move the cauldron into the oven, heated to an average temperature of 150-160 degrees. There, simmer the fish for 3-4 hours until fully cooked. You can check the readiness for a test. It may take longer to fully cook.

Homemade smelt sprats

Homemade Perch Sprat Recipe: Recipe

You will need:

Perch (Malek) -
1 cup.
Onion with husk -2-3 pcs. (medium size)
Bay leaf -several pieces
Carrot -1 PC. medium size
Tomato paste or tomato sauce -2-3 tbsp (taste).
Coarse salt -quantity by preference
A mixture of peppers -taste
Allspice and peas -little handful
Suneli hops -1 tsp (to taste, less possible)

Cooking:

Put the fish in the form in an even layer, spread the chopped onion directly with the husk between the carcasses, coarsely grated carrots and bay leaves together with the onion.
Cover the fish with the resulting fill and put it in the oven. Keep the fish for 20-30 minutes at a temperature of 190-220 degrees, and then reduce it to 150 and simmer for 1.5 hours.

Homemade Perch Sprats

Recipe for homemade sprats from Sorogi: recipe

You will need:

Soroga (fresh or frozen fish) -700-800 g.
Coarse sea salt -10-12 g. (1.5-2 tsp with a slide, to taste).
Leaf tea -1.5-2 tsp Black pepper peas -several pieces
Allspice -several pieces
Bay leaf -several pieces
Nutmeg -0.5 tsp
Vegetable oil -2/3 cup (may require a little more).
Carnation - several pieces
Onion peel (handful) -in order to give a golden hue to the fish, but you can completely eliminate it.

Cooking:

To prevent sprats from burning, you can line the bottom of the deck with a layer of food foil.
Fold the cleaned fish (remove the head and guts) carefully on the foil.
The fish should be greased and sprinkled with spices and salt. Bay leaves, like onion peel, can be chopped, or can be put whole.
Brew cool tea and fill it with fish, then top it with oil.
In this state, the fish should be stewed for about 1.5-2 hours. All this time, it should not be disturbed and turned over, only if you notice that the marinade has boiled off in the deck

Homemade Sprats from Sorogi

Recipe for homemade sprat from crucian carp: recipe

You will need:

Crucian carp (malek) -1.3-1.5 kg. (choose a small fish so that it is convenient to eat sprats).
Refined vegetable oil (sunflower) -1 cup.
Onion with husk -2-3 pcs. (medium size)
Bay leaf -several pieces
Coarse salt -quantity by preference
A mixture of peppers -taste
Allspice and peas -little handful

Cooking:

Perch - a fish is much larger than herring or sprats and therefore cooking may take longer.
For cooking, choose a thick glass deck or baking dish (preferably with a non-stick coating).
The fish should be cleaned, cut off the head and take out the insides.
Put the fish in the form in an even layer, spread the chopped onion directly with the husk, bay leaves between the carcasses.
Prepare the marinade: dissolve the tomato paste in a small amount of water, add vegetable oil and spices.
Cover the fish with the resulting fill and put it in the oven. Keep the fish for 25-35 minutes at a temperature of 190-210 degrees, and then reduce it to 150 and simmer for 1.5 hours.

Home made sprats from crucian carp

How to cook sprats of fish at home in the oven?

You can cook sprats at home in the oven. The oven allows the fish to languish for a long time at moderate temperatures. The fish should “feel” the temperature drop, first high, and then moderate. This will allow the fish to maintain its shape, but at the same time become juicy and soft inside.

Video: “Sprats in the oven”

How to cook sprats from fish at home in a slow cooker?

Any fish cooked in a slow cooker can also be tasty. Perhaps it will not be so fried, but more stewed, however, the meat and bones will be soft, and the marinade will completely soak the fish. In a slow cooker, the fish will not burn and you will not need to add oil to it.

Video: “Home sprats in a multicooker”

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 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.

In Soviet times, sprats were a mandatory attribute of any holiday table. They made salads, snacks and sandwiches. Unfortunately, now the quality of canned fish has fallen dramatically. That is why some housewives became interested in how to cook sprats at home from different types of fish. Making them is not as difficult as it seems at first glance.

Biologists say that in nature there are fish sprats. They are a representative of the herring family, but they are quite difficult to find. That is why when preparing canned fish, other types are often used:

sprat;
a wand;
tulk;
capelin;
any small fish without scales.

It is worth remembering that a quality product can be obtained only from fresh raw materials. That is why the fish must be selected very carefully. Do not buy it at ruins or spontaneous markets. If the raw material has been frozen several times, the finished sprats will be soft and ugly.

You can see fish of the same size in cans, so you need to sort the carcasses before cooking. Do not cook at the same time a large herring and a small sprat. After sorting, wash the fish.

The head and tails of the fish should be removed. The insides of the necessary take out. Some lovers do not throw caviar, but salt. When cooking sprat it is not needed. After cleaning, all carcasses must be washed again under running water. This is necessary in order to avoid the bitterness of the finished dish, since when cleaning many housewives damage the gall bladder of the fish. After washing the fish should be put on a paper towel to glass water.

Home-made sprats can be done quite quickly. To prepare a simple dish, you need the following products:

First you need to prepare a fish. Then you should make tea. For 6 tea bags you need 500 milliliters of boiling water. Tea should be infused for 20 minutes. Carcasses need to put in a pan with wide sides. The bouillon cube should be mashed and sprinkled with a fish. It is absolutely impossible to salt the fish. Last of all, brewed tea and butter are added to the pan. Cooking a dish is on very low heat. During cooking, the liquid should evaporate. The fish will be ready to eat when most of the moisture has disappeared. Sprats need to be stored in a glass container.

Healthy food lovers are not ready to use bouillon cubes. They may use a different sprat recipe. To prepare a dish at home, you need the following products:

To cook, you will need an oven. First, carcasses are cleaned of heads, tails and entrails. In the ducklings, pour vegetable oil and put fish on it. Then add salt, bay leaf and peppercorns to the pan. Lastly, pre-brewed tea is added. The oven must be heated to 100 degrees. Dishes with fish should be placed on the middle wire rack. Sprats are cooked within an hour and a half.

Some women use a different recipe. They say that the fish is more beautiful. Ladies use the following products:

First you need to make strong tea. 200 milliliters of water is taken for 20 grams of tea leaves. Then you should prepare a decoction of the husk. Pour it in 2 cups of water and simmer for 20-30 minutes. In a pot with a thick bottom, put pre-cleaned fish and all spices.

Then add oil and tea. Boil the fish for about an hour. Then a solution of liquid smoke is added to the pan. The finished dish should be stored in the refrigerator.

Recently, the popularity of multicookers has grown. Many housewives prepare dishes for a regular and festive table in them. Sprats can be prepared there if you know a few tricks. The cooking time in a conventional slow cooker ranges from one and a half to two hours. If the device is considered a pressure cooker, then the sprats will be ready in 20-30 minutes. The dish should be cooked in the "Stew" and "Porridge". Do not pour too much water, as it will evaporate for a very long time.

After cooking, it is better to leave the sprats in the multicooker bowl until they cool completely so that they do not break during transferring to another dish.

In our Karelian region vendace is probably the most favorite lake fish. The gentle name of this fish speaks of its excellent taste. No wonder they say: “Small spool, yes dear” This fish, despite its small stature, has an unsurpassed taste and a set of useful qualities.
Amazing fish! That only the hostesses do not cook from it! And in all dishes she is good. In Karelia they love to make homemade sprats from vendace.
Aha !? Interested in the recipe for these sprats?

Räpuska is my favorite fish. She is from whitefish. So do not occupy her nobility! I really like fried vendace, which can be eaten like seeds. Well, just do not tear your ears! And her gorgeous caviar !? Never tried it? I talked about this in detail in the article
Anyway! We pass to a new dish - home-made sprats from vendace. So. Take the vendace. Recently, it has often been sold even in central Russia.

Fresh she smells like whitefish fresh cucumber. You just stand above her and inhale her magnificent smell.
I can’t stand it and quickly cook from vendace the fastest dish –
Again distracted. We return to our dish - home-made sprats from vendace. We take the vendace and decapitate it with one movement of the hand. Those. we tear off her head, and behind her head stretch all her tiny little intestines. Here's how the picture shows.

When the vendace was cleaned in this way, it should be salted and left for several hours. At home, you can use a solution - "Liquid Smoke" is called. It is sold in stores. But I do not like to use it. Best real smoked. In the country. In a special smokehouse. Oh! How smelled of smoke!

We put salted vendace in rows in the smokehouse and smoke. Not for long. As soon as the fish is gilded, we take it out to the light of God. And let her cool down and relax after this heat. No strength to smell this luxury. Usually we eat most of the vendace together.
But if you don’t have a smokehouse, it’s not a problem! We will make sprats from vendace without smoking. Lightly fried! It’s also very tasty!
Today I made just not smoked, but slightly fried vendace.

Now we prepare clean, well-washed and dried cans. We put our vendace in them. You can add in a jar of laurel (1-2 leaves) and a few peas of black pepper. Got it?

Now we heat the vegetable oil. Not to a boil !!! But it should be hot, degrees 70-80. Here we are neatly hot oil, slowly pour a thin stream into a jar. Neatly! Do not burn yourself! And do not pour quickly so that the jar does not burst. Add oil to the very neck so that the fish drowned in aromatic oil.