Sprats are very delicious fish, which is sold in many stores in small flat jars. They can be eaten simply with bread, or used for sandwiches and various salads. However, those sprats that many manufacturers offer us are stuffed with many harmful additives.
Therefore, it is better to learn how to cook this delicacy on your own. Moreover, now there is an opportunity to buy fish at any fish market just for this business. And how should it be prepared before you start cooking?
Let's look at the basic rules for preparing fish for cooking sprats.
Selection and preparation of fish
The main thing is to properly prepare the fish. Preparation is performed as follows:
- To begin with, the fish must be thawed, sorted and washed;
- Next, you need to clean it and separate the heads;
- 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, homemade sprats will turn out no worse than purchased ones;
- Well, when the fish is prepared, you can start cooking.
Herring sprats in the oven
We will need the following components:
- Baltic herring - half a kilogram;
- 100 grams of vegetable oil;
- Lavrushka - 4 pieces;
- Allspice - 6 peas;
- 1 large spoon of table salt;
- 3 small spoons of black leaf tea;
- 5 grams of onion peel;
- Half a liter of water.
Cooking time - 2 hours 30 minutes.
- If the fish is frozen, then it must be thawed in cold water;
- Then we cut off the heads, gut and clean out all the insides;
How to make sprats from capelin in a pan
We will need the following:
- 1 kilogram of capelin;
- Vegetable oil - 100 ml;
- 4 laurels;
- 70 ml soy sauce;
- 6 peas of allspice;
- 2 cloves;
- 250 ml of water;
- 5 large spoons leaf tea;
- Salt.
Cooking time - 2 hours.
Cooking traditional sprats from sprat
- 600 grams of sprat;
- 100 ml of vegetable oil;
- One cube for broth with a taste of smoked meats;
- A glass of hot water;
- 3 small spoons of black tea;
- Lavrushka - 2 pieces;
- Allspice - 4-6 peas;
- Salt.
Cooking time - 2 hours.
Let's move on to cooking:
- To begin with, we prepare the tea leaves. Put the tea in a glass and fill with hot water. During the preparation of the remaining ingredients, the tea will brew. Instead of tea leaves, you can use tea bags;
- Next, defrost the sprat in cold water. We separate the head, cut the abdomen, take out all the insides and rinse thoroughly;
- We put the cleaned fish in a pan with thick walls;
- We knead the broth cube into a powder and sprinkle the fish with it. Also sprinkle with salt, but do not oversalt. Do not forget that the cube contains salt in its composition;
- Pour the brewed tea into a deep cup, add vegetable oil there and mix. If desired, you can add allspice and bay leaf there;
- Then fill the sprat with a mixture of marinade and put on the stove;
- Simmer under a lid over low heat;
- After about 2 hours, all the liquid should have evaporated, and only vegetable oil will remain;
- The finished sprat will turn out very tasty and fragrant. It can be eaten with potatoes, vegetables and used to make sandwiches.
Cooking your favorite sprats from river fish
What we need:
- small River fish- 1 kg;
- 200 grams of onions;
- 100 ml of vegetable oil;
- Lavrushka - 3-4 pieces;
- Allspice - 5-6 pieces;
- A little salt.
Fill solution:
- 100 ml of table vinegar 3%;
- 4 large spoons of vegetable oil.
Cooking time - 4 hours.
- Small fish need to be washed cold water, cut open the abdomen and take out all the insides. We leave caviar and milk. We wash and clean everything inside. Scales do not need to be removed, we will cook right in it;
- Peel the onion and cut into thin rings
- On the bottom of the container from the enameled base, lay out a dense layer of the onion ring, then a layer of fish and sprinkle it with salt, allspice and bay leaf. Put the onion on the fish again and again a layer of fish seasoned with salt, parsley and allspice peas. At the end, put the onion rings on top;
- In a cup, we dilute a solution of marinade from vinegar and vegetable oil. We mix everything;
- Pour all the ingredients with the marinade, close the lid and place in the oven;
- Cooking at a temperature of 130-150 degrees for 4-6 hours;
- After that, sprats can be served at the table. Or put in glass jar, pour vegetable oil, close plastic bag and put in the refrigerator.
Technique to help: sprats in a pressure cooker
Cooking Ingredients:
Cooking time - 40-50 minutes.
- Put the tea in any deep cup and fill it with hot water. Leave for a while so that it brews well;
- We wash the fish, remove the heads and clean the insides;
- We spread it in the capacity of the pressure cooker, sprinkle with salt, allspice peas, parsley;
- Pour everything with ready-made 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, we remove the pressure cooker from the stove and do not open it for 30-40 minutes;
- Then open, take out the finished sprats on a dish and serve with any sauce.
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Why serve your favorite fish?
Since sprats are not too difficult to prepare at home, they can be combined with any everyday dishes. They can be eaten for breakfast, lunch and dinner. They are great for gravies. Suitable for mashed potatoes, porridge, any pasta. They can also be used as an addition to vegetable salads from greenery.
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 excess oil is glass. Then slices of bread, toast must be greased butter, melted cheese or sauce. Spread sprats and decorate with slices on top fresh cucumbers, pepper, sprigs of greens and slices of tomato. You can add pieces of fruit, such as kiwi and avocado.
They can be used to make pâtés. To do this, sprats need to be mashed with boiled egg yolk, melted cheese and butter. This pate can be used for greasing slices of bread, for stuffing 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, reduce;
- 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 take out the sprats immediately after cooking, as they can be easily damaged. It is best to wait until they are completely cool.
Sprats made according to these recipes will be a great treat for any dish. They can be used for sandwiches, salads and other side dishes. Try to make them yourself, it's not difficult at all. The main thing is to do everything according to the recipe, then you get an excellent, tender and fragrant fish.
Small river fish have many bones, they are not suitable for frying, and even boiled they are difficult to eat. From bleak, roach, shamayka, perch, crucian carp, you can cook tasty dish- sprats.
The technology for preparing real sprats differs from home cooking. In production, the fish is preliminarily kept in a saline solution, dried, smoked and then simmered in oil.
What is needed for cooking?
- Tea brew.
It gives color to the finished dish, and tannins prevent overcooking.
- Onion peel.
She will color the product in a golden color and add another note to the range of taste.
- The aroma of smoked meat.
This home can be achieved in several ways:
- tea "Lapsang souchong" (1 tablespoon),
- smoked salt (1 tsp),
- bouillon cube with smoked meats (1 pc.),
- liquid smoke (1/2 tsp),
- seasoning with smoked flavor (to taste).
Do not add salt to the dish if you add smoked salt or a bouillon cube.
There is another option: put your head or ponytail smoked fish, it may even be just the skin.
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 a head and even with scales, since with a long heat treatment all the bones will become soft, and you won’t even feel the scales.
You can gut her 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 completely, but in such a way as to separate the backbone. Better to do it with scissors. Next, we take the 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 vegetable oil,
- 1 st. l. loose leaf tea (3 bags),
- peel from 4 onions,
- 1 tsp salt,
- 4 things. bay leaf,
- 6 pcs. allspice,
- a pinch of freshly ground pepper.
1. Boil in a glass of boiling water strong tea and leave to cool completely.
2. For cooking, a heavy-bottomed saucepan or a deep saucepan is required. Put evenly washed onion husks on the bottom of the pan. It will give color and aroma, protect the dish from burning. Add bay leaf. On top of the husk, lay the fish tightly and neatly with the back up in layers, add salt and pepper. The container should not be filled to the brim to avoid overflowing the filling during boiling.
3. Pour tea leaves and oil so that the contents in the dish are covered. Put the saucepan on a small fire. As soon as the liquid boils, reduce the heating temperature to a minimum. On gas stove you can put a splitter.
4. It takes about three hours to cook sprats under the lid. If the liquid is greatly reduced in volume, add a little vegetable oil in half with boiling water.
In ready-made sprats, the bones should be soft. Let the dish cool in the pan, transfer the sprats to a plate or container. They can be stored in the refrigerator for one week.
Sprat recipe from river fish
At home delicious snack can be cooked in the oven.
This method differs in that:
- heating occurs from all sides,
- the dish is languishing on a small fire,
- cooking time is reduced
- sprats are tastier.
You need 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 cooked from all sides. It can be a goose iron made of cast iron, 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- taste,
- dry scales from four bulbs.
1. Rinse the onion peel with water, put in a saucepan along with tea leaves and pour boiling water (300 ml). Leave until completely cool. Strain through a sieve.
2. Lay the fish in layers on the bottom of the dish, back up. Salt and pepper each layer, put spices. The dishes should be two-thirds full.
3. Pour in the oil and infusion of husks with tea. If the liquid does not cover the fish, you need to 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 chicken should come to a boil, reduce the temperature to 100 - 120 degrees. Cook for another one and a half or two hours, checking the appetizer for doneness.
5. When making sprats in the oven, you can add the aroma of smoke. To do this, you need a handful of sawdust, shavings from hardwood, or a few dry twigs. Remove the lid or foil 15 minutes before the end of cooking. Put sawdust on foil or a tin, set it on fire and extinguish it so that smoke comes out, then place them on the bottom of the oven. In a quarter of an hour, the aroma of smoke will permeate the contents of the dishes. This method is recommended only for the kitchen, where there is a good hood.
Cooking sprats in a slow cooker
What would you make from a bucket of small anchovy? Don't even ask why buy so much. Even yesterday my father-in-law was treating apple pie, and today he brought me a bucket of anchovies early in the morning - he added work.
However, it would be foolish to be offended by the added work. You can cook a lot of goodies from hamsa. We started from the usual fried fish. But on this my fantasy only played out (put out, pickle, smoke, etc.).
Reminds me of a recipe my mom tried. She made sprats at home and boasted of a good result. It was not possible to try, since I now live far from her, but I wrote down the recipe so that, on occasion, I would please my family with homemade sprats.
The most difficult thing in their preparation is to clean a small fish. It is necessary to carefully remove the scales, entrails and head. Only then will the fish perfectly resemble sprats from a can.
By the way, instead of anchovy, you can use any other small-sized fish (for example, capelin).
The following products are needed for cooking:
small fresh fish (I have anchovy)
sunflower oil
Bay leaf
Degree of difficulty: easily
I specifically do not indicate how many grams of one or another product are needed, since it all depends on the container in which the fish will be cooked. For this, a cauldron is best suited, if it is not on the farm, then you can use an aluminum pan.
I have just the case when a cauldron, while moving to another city, remained in his hometown. For cooking, I will use an aluminum pan. 
If you need a full pot of sprat fish, then you need to use 2 pots of unpeeled fish, as after cleaning it, half goes into the bin.
We clean the fish from scales, heads and entrails, wash thoroughly.
Fill the fish with water so that it slightly covers it.
Add salt to taste (you can add salt later).
Fill layer sunflower oil 1 cm above the water (the amount depends on the diameter of the dish).
We send the pan to the fire. After boiling, we make the smallest possible fire and, having covered with a lid, leave for 3.5 hours.
After the specified time, remove the lid from the pan so that all the water can evaporate, and the fish has absorbed some of the sunflower oil. Add salt to taste, pepper and add bay leaf. Cook for another 30-60 minutes (depending on the size of the fish and the amount of water).
We leave the finished fish to cool and make from it all those dishes that are used to being made from sprats. Such fish is well stored in the refrigerator in a closed container.
Good luck with your cooking!
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For real anglers, the whole catch goes into business. And if earlier a trifle was a pleasure for a cat, now there are many recipes for making sprats at home, invented by craftsmen, that are freely available (praise to the Internet).
Features of cooking sprats at home
Modern stores sell canned food called sprats, which are made on collective farms, unknown private enterprises and small industries.
Former manufacturers in compliance with all GOST standards at a price become inaccessible to many buyers. Mistresses quite reasonably think about the quality and safety of such canned food.
The main positive side of cooking sprats at home:
- Full control over product quality.
- No chemical additives are used.
- Low cost a large number output product.
Canned sprats made from small fish. Initially, they were produced from the fish of the herring family - the Baltic sprat.
For home cooking it can be like a fish from the deep sea (sprat, herring, capelin, anchovy), also small fish without scales from our reservoirs (bleak, small perch, pike fry and asp) are also suitable.
What you need for cooking:
Sprats are prepared in different dishes according to recipes: in cast iron pans, on a baking sheet in the oven, in multicookers and pressure cookers. Spices can be customized to your liking.
Remain unchanged:
- Refined vegetable oil, preferably saturated varieties.
- iodized salt.
- Onion peel. It is she who gives the real<шпротный>kind of any fish.
- Tea brew. It should be loose and as a result give out a rich strong drink.
- Fragrant pepper.
- Lavrushka.
- Water.
Selection and preparation of fish
Any fish, frozen or freshly caught, is carefully processed. Appearance plays an important role.
Real sprats, golden neat fish on sandwiches, remind the feeling of a holiday saved from childhood and delicious feast. At home, this delicacy is made mostly without a head.
Compliance with all sanitary standards, first of all:
- Fish carcasses must be intact, with intact skin.
- Frozen fish is thawed in cold water.
- They cut the ridge behind the head, tear off the head and pull out the insides with it.
- With scissors, carefully cut off the ends of the tails of the fins, and cut the abdomen.
- The discovered milk or caviar can be left separately for gourmets.
- Under running water, each fish is thoroughly washed. The inner film is removed.
- Prepared fish are laid out on a napkin or towels to drain water.
Recipes for delicious sprats at home
Every housewife has a favorite recipe. Often on fishing, fishermen share their secret additives for homemade sprats. These raisins give each recipe its own personality.
It is worth trying several cooking methods and recipe options to choose one that will delight the whole family and surprise friends.
Cooking sprats in the oven
- Half a kilogram of prepared fish.
- Half a glass of refined vegetable oil.
- 3-4 bay leaves
- 5-6 peas of allspice
- 1 tablespoon iodized salt
- 3 full teaspoons of strong loose leaf tea.
- 20-30 grams of onion peel.
- 400 gr. water.
On complete cooking it will take 2.5 hours.
Fish is placed in a refractory glass container, cauldron, ducklings in a dense layer. If you lay it out freely during cooking, it will fall apart.
Preparing a solution:
- In one glass of boiling water, the whole tea leaves are brewed. The solution should be the most saturated color. Cool down.
- The second glass of water is poured over the washed onion peel, brought to a boil and simmered for 20 minutes. Remove from fire and leave to infuse.
- Allspice and pieces of bay leaves are evenly placed between the fish carcasses.
- A thin stream is poured with refined oil, trying to get it on each fish.
- While the sprats are saturated with oil, tea solution and a decoction of onion peel are mixed in a separate container.
- Salt is added and stirred until it is completely dissolved.
The solution covers the fish completely.
Important! Put in an oven preheated to 160 degrees. As soon as the solution boils, the temperature is reduced to 120. If the liquid evaporates quickly, you can cover it with a lid or foil. After 2 hours the dish is ready. It must cool down.
Sprats from the multicooker
Multicookers make cooking a lot easier. Thanks to additional functions, the sprats in them are tender and the bones are not felt at all:
- Prepared in the above way, 1 kg of fish fits tightly into the multicooker bowl.
- One and a half tablespoons of strong tea leaves or 7-8 bags of tea bags are brewed in a glass of water.
- In a container, mix tea leaves, a tablespoon of salt and a quarter cup of sunflower oil. Add 2 tablespoons of soy sauce, a few peas of allspice and 2 bay leaves.
- The prepared solution is poured over the fish. It should be 1 cm above its level.
- The extinguishing time is set to 2 hours.
Sprats are taken out after complete cooling.
Smoked sprats cooked on the stove
Cookware for cooking on the stove should be deep and preferably thick-walled:
- 1 kg of prepared fish of small sizes.
- 2-3 handfuls of soaked onion peel.
- 1 st. a spoonful of coarse salt.
- 1.5 tablespoons of strong black tea, brewed in a glass of boiling water.
- 150 gr. any vegetable oil.
- 6-7 peas of black allspice.
- 5-6 bay leaves.
- The fish is laid out in dense layers with the backs up.
- Soaked onion peel is laid out between each layer.
- Mix tea leaves and oil.
- Add pepper, bay leaf broken into small pieces, and dissolve the salt.
- The prepared mixture is poured over the fish, covering it completely.
- Close the lid tightly.
- With a slow boil, stew for 1.5-2 hours.
Note! Sprats produced at the factory are contraindicated for children due to high content benzapyrene. It is a carcinogen that is formed in fish during smoking. Scientists have proven its involvement in the formation of tumors.
Making sprats at home, the formation of harmful substances does not occur, vitamin D and calcium are preserved. Store them in the refrigerator with oil.
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IN Soviet time sprats were a mandatory attribute of any holiday table. They made salads, appetizers and sandwiches. Unfortunately the quality is now canned fish dropped a lot. 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 sprat fish exist in nature. They are a member of the herring family, but they are quite difficult to find. That is why other types are often used in the preparation of canned fish:
- sprat;
- salka;
- tyulka;
- capelin;
- any small fish without scales.
It is worth remembering that a quality product can only be obtained from fresh raw materials. That is why the fish must be chosen very carefully. You should not buy it at the collapse or spontaneous markets. If the raw material has been frozen several times, the finished sprats will be soft and ugly.
In cans, you can see fish of the same size, so before cooking, you need to sort the carcasses. Do not cook large herring and small sprat at the same time. After sorting it is necessary to wash the fish.
The head and tails of the fish should be removed. Take out the insides of the necessary. Some amateurs do not throw out caviar, but salt it. When preparing sprats, it is not needed. After cleaning, all carcasses must be rinsed again under running water. This is necessary in order to avoid the bitterness of the finished dish, since when cleaning, many housewives damage the gallbladder of the fish. After washing, the fish should be laid out on a paper towel to drain the water.
Homemade sprats can be made fairly quickly. For cooking a simple dish the following products are needed:
First you need to prepare the fish. Then tea should be brewed. For 6 tea bags you need 500 milliliters of boiling water. Tea should be infused for 20 minutes. Carcasses should be put in a pan with wide sides. The bouillon cube should be mashed and sprinkled over the fish. It is strictly forbidden to salt the fish. IN last turn brewed tea and oil are added to the pan. Cooking the dish is on a very slow fire. During cooking, the liquid should evaporate. The fish will be ready to eat when most of the moisture is gone. Sprats should be stored in a glass container.
lovers healthy eating not ready to use bouillon cubes. They can use another sprat recipe. To prepare a dish at home, you need the following products:
An oven is required to prepare the dish. First, the carcasses are cleaned of heads, tails and entrails. Pour vegetable oil into the duck dish and put the 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 rack. Sprats are prepared within one and a half hours.
Some women use a different recipe. They say that the fish is more beautiful. Ladies use the following products:
First you need to brew strong tea. For 20 grams of tea leaves, 200 milliliters of water are taken. Then you should prepare a decoction of the husk. It must be poured with 2 cups of water and boiled over low heat for 20-30 minutes. Put pre-peeled fish and all spices in a saucepan with a thick bottom.
Then add oil and tea. Boil the fish over low heat for about an hour. Then add the solution to the pot. liquid smoke. Ready meal should be stored in the refrigerator.
Recently, the popularity of multicookers has grown. Many housewives prepare dishes for the usual and festive table in them. Sprats can be cooked 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 on the "Extinguishing" and "Porridge" modes. 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 while transferring to another dish.
