Sprats from river fish at home, how to make from different types of fish

How to cook homemade herring sprats: recipe

Sprats are delicious smoked fish, which people are mainly used to buying in canned form. But it happens that an unknown manufacturer hides a low-quality product behind beautiful packaging, and a popular manufacturer overprices its sprats.

It is also worth considering that a product preserved in a tin is not always healthy. Perhaps the fish was not smoked in the best way, or preservatives were added to the recipe. A good alternative to store-bought sprats would be home-made sprats, which are not so difficult to smoke yourself using several popular methods.

IMPORTANT: The peculiarity of homemade 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.

Herring recipe. Required:

Herring fish - quantity, depending on your preferences.
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 - several pieces.
Spicy spices to taste

For cooking, it is advisable to select large and medium-sized fish, because it is easier to clean such fish from the entrails and head (this is done necessarily in order to remove bitterness and not spoil the taste). This is much more difficult to do with a small fish. However, avoid very large fish, as they may take much longer to cook.

Black tea brewing is necessary not only to give the fish an unusual golden hue, but also to ensure that it has a pleasant spicy flavor. The brew should be done in the following proportions: if you are preparing 1 kg of sprat, then the optimal amount of steep tea is 2 tsp. dry tea leaves per 200 ml of water.

Cooking:

Prepare utensils for cooking. It should be a frying pan, saucepan or cauldron (duckpot, for example) with a thick bottom. Line a bowl with a layer of food foil and pour oil (1/3 cup) into it.
The cleaned fish are laid out in an even layer, bellies down (required!) tightly to each other. If there is a lot of fish, it can be folded in two layers.
Each layer of fish should be covered with bay leaves and onion peels, sprinkled with spices (dried basil, a mixture of peppers, red pepper, chili, marjoram, oregano, paprika and others).
Make a steep tea brew and dissolve salt in it (for 1 kg of herring, 2 tablespoons will be enough). Strain the tea leaves so that there are no leaves left in it. Pour the tea leaves over the fish in a bowl and put it on the fire, add another 1/3 cup of vegetable oil on top.
The fish should be simmered over moderate heat for 20-30 minutes. After this, move the dishes to the oven, which you preheat to 150-160 degrees. The fish should be simmered at this temperature for 4-6 hours (depending on the power of the oven, the density of the walls of the dish, the number of fish, and its size).
Extinguishing should take place under a closed lid. Check the oven periodically to check if the fish is done. If the bones are soft and the meat is tasty, the sprats are ready. During the simmering process, an additional portion of vegetable oil may also be required.

Sprats from herring

Step-by-step recipe for sprats with photos

The versatility of sprats is in their combination with various products, green peas, eggs, boiled potatoes, lemon, onions and so on. Fish prepared in a special way can be stored in the refrigerator at home for quite a long time.

The cooking process is simple. Even a novice housewife can prepare dishes. However, many refuse this idea because of its complexity. Unlike the production method of preparing sprat, where the carcasses are kept in a salty solution, dried and then smoked, at home the product is mainly stewed. The dish is prepared in the oven, on the stove, or in a slow cooker.

The fish gets its recognizable characteristic color from natural dyes. Despite the simplicity of preparation, you should still be aware of some nuances before starting the process:

To give the fish a rich golden hue, the tea must be very dark.
Both the tea drink and the onion infusion are prepared in advance.
Spices are added to homemade sprats to taste.

What fish do you most often make sandwiches with?

With trout 27%, 102 votes
102 votes 27%
102 votes - 27% of all votes
With salmon 24%, 89 votes
89 votes 24%
89 votes - 24% of all votes
With sprats 19%, 72 votes
72 votes 19%
72 votes - 19% of all votes
With salmon 13%, 50 votes
50 votes 13%
Read also: Durable and comfortable hook for winter fishing. How to make tackle with your own hands?
50 votes - 13% of all votes
With herring 9%, 33 votes
33 votes 9%
33 votes - 9% of all votes
Other 7%, 26 votes
26 votes 7%
26 votes - 7% of all votes

Total votes: 372

16.10.2019

You or from your IP have already voted.

How to cook homemade sprats from capelin: recipe

Another accessible and inexpensive fish is capelin. Sprats can be prepared from both fresh and frozen capelin. The secret to deliciously cooked sprats is the correct balance of spices and compliance with the temperature regime (this way the fish will not overcook 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 omitted, or replaced with onion skins - by eye).
Black tea without additives – 2 bags or 1 tsp. dry tea leaves.
Bay leaf - several pieces.
Salt (preferably sea salt) – 2 tsp. (add more or less according to taste).
Peppercorns - a few peas
Spicy spices - choose to taste

Cooking:

Prepare the fish in advance: defrost the frozen fish, remove the head and entrails, rinse with running water through a colander and let it dry, you can wipe with paper towels.
While the fish is drying, prepare the brine. First of all, make a steep brew: from 1 full tsp. tea per 100-130 ml. water and leave for up to 15 minutes. Dissolve salt in the tea leaves.
It is recommended to cook fish in a metal container with thick walls or in a glass bowl with a lid. If the surface of the cookware is not non-stick, the bottom can be covered with foil.
Place the fish carefully and very tightly one to one. It is advisable to place the fish tummy down so that it does not spoil its shape during the stewing process.
Sprinkle spices on top of the fish and place bay leaves between the fish; you can do the same with onion peels. Pour the tea leaves over the fish. If you have liquid smoke, add it to the brew ahead of time. It is liquid smoke that will give sprats a smoked taste.
Pour oil over the fish, the oil should completely cover the fish, you may need more.
Preheat the oven to 200-220 degrees and place the dishes with sprats there without closing the lid. After the brine boils, simmer the fish at high temperature for 15-20 minutes, and then reduce it to 150-160 degrees and cover with a lid.
In this state, the fish should languish for 2-3 hours continuously.

Homemade capelin sprats

Cooking sprats from sardines at home

At home, you can also prepare sprats from sardines, using as a basis a simple recipe that every housewife can implement.

Ingredients

Frozen sardine – 400 g.
Salt - a pinch
Black pepper - a pinch
White wine – 4 tbsp.
Vegetable oil – 8 tbsp.
Mustard – 1 tbsp.

Wine can be replaced with lemon juice in the amount of 1 tbsp. or vinegar - 3 tbsp.

Homemade sardine sprats

Cooking method

Preliminary preparation

Let the sardines gradually thaw first. If you have time, put them in the refrigerator, on the bottom shelf. You can speed up the thawing process by letting the fish sit at room temperature.
After defrosting, wash the sardines, remove the giblets, remove the heads, and rinse them again under running water.
If you use lemon juice instead of vinegar or white wine, rinse the fruit thoroughly first before squeezing it.

Pre-heat treatment

In a separate heat-resistant container, arrange the sardines so that they fit snugly together.
Sprinkle the fish with a small amount of lemon juice (or vinegar, or white wine), add salt and pepper at this stage.
Preheat the oven to 180°C.
Place the fish in the oven for 2 hours until it gets a nice crust.

Preparing the marinade

In one container, mix white wine (you can replace it, as we already said, with vinegar or lemon juice), vegetable oil.
Add mustard to the prepared mix and mix everything thoroughly again.

Final stage

We take the fish out of the oven and leave it to cool a little.
Pour the marinade over the sardines and put them in the oven for another 40 minutes. At the same time, we will reduce the temperature by 60 degrees (up to 120°C).

The finished product may not taste exactly like sprats, however, its piquancy will delight any gourmet.

How to make homemade sprats from bleak: recipe

Bleak is a small fish of the carp family. Bleak is perfect for making homemade sprats. The recipe for this bleak dish is similar to others: a strong, rich marinade and proper simmering in the oven.

You will need:

Bleak (fresh fish) – 700-800 g.
Coarse sea salt – 10-12 g (1.5-2 heaped teaspoons, to taste).
Large leaf tea – 1.5-2 tsp. (without flavoring and aromatic additives).
Black peppercorns - several pieces.
Allspice peas - several pieces.
Bay leaf - several pieces.
Thyme – 1 tsp. grains
Dried basil – 0.5-1 tsp.
Nutmeg – 0.5 tsp.
Vegetable oil – 2/3 cup (a little more may be needed).
Onion skins (a handful) - to give a golden hue to the fish, but you can omit them completely.

Cooking:

To prepare sprats from bleak, prepare suitable dishes. This could be a duckling pan or a deck made of ceramics or glass that can withstand high temperatures and can be placed on fire.
To prevent the sprats from burning, you can line the bottom of the deck with a layer of food foil.
Place the cleaned fish (the head and intestines should be removed) carefully on foil. To do this, place the fish tummy down, maybe in two layers if the dish is narrow.
Each layer of fish should be coated and sprinkled with spices and salt. Bay leaves, like onion peels, can be chopped or added whole.
Brew steep tea and pour it over the fish, then pour oil on top of it. Place the deck on the fire and bring the mixture to a boil, then close the deck with a lid and turn on the heat on the stove to minimum.
In this state, the fish should be stewed for approximately 1.5-2 hours. All this time it should not be disturbed and turned over; only if you notice that the marinade in the deck has boiled away, you can add it.

Homemade sprats from bleak

Selection and preparation of fish

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

The main thing is to prepare the fish correctly. Preparations are carried out as follows:

First, the fish needs to be defrosted, sorted and washed;
Next, you need to clean it and separate the heads;
Also, do not forget to prepare dark tea leaves, it will give the sprats the desired dark color;
You can add salt and granulated sugar to the tea leaves; these components will add flavor to the fish. You can also add liquid smoke and onion peels; due to these components, homemade sprats will turn out no worse than store-bought ones;
Well, when the fish is prepared, you can start cooking.

Herring sprats in the oven

Ingredients	Quantity
herring -	half a kilo
vegetable oil -	100g
bay leaves -	2 pieces
allspice -	6 peas
table salt -	1 large spoon
black leaf tea -	3 small spoons
onion peel -	5 grams
water -	0.5 l
Cooking time: 150 minutes	Calorie content per 100 grams: 239 Kcal

How to do:

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

Then we cut off the heads, gut them and clean out all the insides;

In a baking dish or a fireproof glass container, place the herring in a dense layer so that it does not fall apart during cooking;

Next we make the filling solution. Pour hot water into a glass and pour the tea leaves into it. Leave for a while until the solution becomes dark in color. After this, let it cool;

Place the onion skins in a saucepan and add a glass of water;

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

Place allspice peas in a container with fish and add a bay leaf;

Fill everything with vegetable oil and twist the mold slightly so that the oil completely penetrates into the cracks between the fish;

Pour the tea leaves and onion peel solution into a deep cup and mix;

Add salt there and stir until it is completely dissolved. Pour this mixture over the fish;

Place the mold with all the components in the oven, preheated to 150 degrees. Cook the liquid until it boils;

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

As a result, natural sprats should be much better and tastier than store-bought ones.

How to cook homemade sprat sprats: recipe

The most common and inexpensive fish that can be found on the shelves is sprat. They buy it not only to eat with baked potatoes or to feed a cat, sprat is an excellent basis for preparing tasty, fatty and soft sprats. You can use both fresh and frozen sprat.

You will need:

Sprat (any: fresh or defrosted) – 500-600 g.
Smoked sprat or the tail of any smoked fish is necessary to give all sprats a smoked flavor.
Onion peel - a handful
Vegetable (sunflower) oil – 80-120 g (depending on the number of fish).
Steep tea brewing – 2/3 cup (without flavoring and aromatic additives).
Pepper mixture – 1-1.5 tsp.
Peppercorns (black and allspice) - several peas
Bay leaf - several pieces.
Coarse sea salt – 1-1.5 tsp.

Cooking:

The fish should be cleaned and washed, all entrails removed, the head cut off, and dried in a colander.
While the fish is drying, prepare the fish filling: to do this, brew and cool strong tea, dissolve salt and spices in it.
Place the fish in a baking dish and spread bay leaves with peels over the surface.
Pour the resulting marinade and oil over the fish. Let the fish sit (marinate) for half an hour or more.
Cover the marinating area with foil, pinching it tightly on all sides.
Preheat the oven to 190-210 degrees and place the mold there for 25 minutes. Then reduce the temperature to medium levels (140-150 degrees).
Keep the pan in the oven for 2-2.5 hours without removing until done. During this time, the fish will bake, the meat and bones will become soft. After cooking, carefully remove the husks and leaves and drain off excess oil.

Homemade sprat sprats

Recipes for cooking sprats at home

Classic recipe

How to cook SPRATS at home. Homemade sprats

To do this you need to prepare the following ingredients:

0.5 kg of any small fish. Both fresh and frozen fish will work.
A glass of vegetable oil, any kind. The most important condition is a rich aroma.
One tablespoon of tea leaves, adding various flavors to it. Experience shows that bergamot may be the most interesting.
One pair of onions, which should be juicy.
Don't forget about bay leaves.
Peppercorns – 5 pieces.
Salt to taste. The ideal option is sea salt.

The best vessel for preparing sprats is a cast iron cauldron. First of all, sunflower oil is poured into the vessel, after which it is well heated over the fire. While the oil is heating, chop the onion and prepare the tea infusion.

After the oil is well heated, add fish and chopped onions to the pot. After this, a very strong tea brew with the addition of all the spices is poured into it. Finally, the cauldron is closed with a lid and left on low heat. Cooking sprats takes quite a long time. This is necessary so that the bones soften and when eaten they are not felt on the teeth.

At this stage of cooking, the dish has to be stirred quite often. A wooden spatula is suitable for this purpose. Moreover, this must be done carefully enough so that the fish remains intact. After all, it is whole sprats, and not pieces, that are served at the table, especially on holidays.

When a product is cooked over a fire for a long time, almost all the moisture has time to evaporate. This should not be allowed and boiling water should be constantly added to the dish being prepared. The moisture level must be constant.

How to cook homemade sprats from roach: recipe

Simple small river fish is perfect for preparing 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 more fish, therefore, the amount of seasonings and tea leaves is doubled).
Coarse salt (sea salt) - to taste and preference
Sunflower oil (homemade, unrefined, aromatic) – 1 cup or a little less (depending on the amount of fish).
Strong black tea from 1 bag - 0.5 cups
Wine or apple vinegar – 2-3 tbsp.
Mixed peppers - to taste

Cooking:

For cooking you will need a thick glass or metal deck with a low bottom.
The cleaned fish is laid out in an even layer in a bowl, sprinkled with salt and spices, and covered with bay leaves.
Prepare strong tea and mix it with vegetable oil and vinegar. Pour the resulting liquid over the fish.
Place the pan without a lid in a very hot oven for 35-45 minutes. The cabinet temperature should be approximately 190-200 degrees.
After this time, reduce the temperature to 140-150 degrees and cover the pan with a lid or cover with food foil. Simmer the fish for 1.5-2 hours until fully cooked.

Homemade sprats from river fish, roach

From herring

You can make sprats from herring. To prevent the carcasses from falling apart, they should be laid end to end.

What is needed for 1 kilogram of herring:

Brewed black tea at the rate of 3 small spoons per half glass of boiling water;
Oil – 1.5 cups;
Seasonings;
Bay leaf - 6 medium leaves.

Gut the fish, remove the head and wash.
Brew tea, strain. The output should be approximately half a glass of the finished drink.
Salt and pepper the fish.
Place the fish in a deep, heat-resistant dish.
Add spices. Place a bay leaf on the top layer.
Carefully, without washing out the spices, pour in the tea and oil.
Close the lid and simmer in the oven for one and a half hours.

In the finished dish, only fish and oil remain in the dish.

Homemade smelt sprats recipe: recipe

You will need:

Smelt – 1.5-2 kg. (small fish, fry)
Black loose leaf tea - 5-6 tsp. (full, with a slide) and 2 cups of boiling water .
Coarse salt (preferably sea salt) – 2-2.5 tsp. (depend on your taste).
Allspice and black peppercorns - a small handful
Bouillon cube – 1 pc. (any meat flavor)
Cloves - several pieces. (10-12, to taste)
Cardamom - to taste
Prunes – 5-6 pcs. (large)
Vegetable (sunflower) oil – 500-600 ml.

Cooking:

The entire 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 duck roaster.
Place the fish in several layers and sprinkle each layer with salt, spices, bay leaves and onion peels, if desired.
Dissolve the bouillon cube in a glass of boiling water
Brew tea in 1.5-2 cups of boiling water and let it brew.
Mix broth, tea and oil. This will be the marinade for the fish.
Prunes should be placed between the layers of fish. It will give the fish a spicy aroma.
Pour the marinade over the fish and place the cauldron on the fire. Bring it to a boil and simmer over moderate heat for 20-30 minutes.
Remove the fish from the heat and move the cauldron to the oven, preheated to an average temperature of 150-160 degrees. Simmer the fish there for 3-4 hours until fully cooked. You can check readiness by testing. It may take longer to fully cook.

Homemade smelt sprats

Cooking in the oven

Using an oven will prevent possible sticking and burning of the fish.

Take:

small fish – 1⁄2 kg;
strong tea with bergamot additive – 4 bags;
a glass of clean drinking water;
aromatic olive oil – 1⁄2 cup;
bay leaf – 2 leaves;
allspice and black peppercorns - optional;
salt - as you like.

Cooking method:

Prepare the fish by removing the heads and giblets.
Place the carcasses in a cauldron or roasting pan in layers, sprinkling each with spices and adding salt.
Carefully pour the tea so that the spices from the top layer are not washed away. Pour vegetable oil into the preparation.
Place the roasting pan in the oven. For the first 30 minutes, simmer the fish at 160 degrees, then reduce it to 120 degrees and continue simmering for 1.5-2 hours. If the liquid evaporates immediately during the process, cover the fryer with foil.
Delicious sprat sprats are ready at home. Store them in a jar of butter on the refrigerator shelf. It is better to serve sprats on a slice of black bread with a slice of fresh cucumber and a sprig of dill.

Recipe for homemade perch sprats: recipe

You will need:

Perch (fry) – 1.3-1.5 kg. (choose small fish so that sprats are easy to eat).
Refined vegetable (sunflower) oil – 1 cup.
Onions with peels – 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 according to preference
Mixed peppers - to taste
Allspice and peas - a small handful
Khmeli-suneli – 1 tsp. (to taste, less if possible)

Cooking:

Perch is a much larger fish than herring or sprat and therefore may take longer to cook.
To prepare, choose a thick glass deck or baking dish (preferably with a non-stick coating).
The fish should be cleaned, the head cut off and the entrails removed.
Place the fish in the mold in an even layer, place chopped onions directly with the skins between the carcasses, along with the onions, coarsely grated carrots and bay leaves.
Prepare the marinade: dissolve tomato paste in a small amount of water, add vegetable oil and spices.
Cover the fish with the resulting filling and place 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

From sprat

It’s even better to prepare sprats at home, which can be stored all winter. Cooking time – 1.5 hours. The number of calories per 100 grams of the finished product is 192 kcal.

What do you need:

Brewed black tea from 3 tea bags or three small spoons of tea leaves;
Half a kilo of sprat;
100 grams of vegetable or sunflower oil;
200 milligrams of water;
1 cube of broth (beef, chicken).

How to cook:

Brew strong tea and let it brew.
Clean the carcasses and rinse well.
Place the fish in a tight row in a deep frying pan or saucepan.
Pour tea over the sprat and add the chopped cube.
Add oil.
Place over high heat until it boils.
After boiling, reduce the heat to low and simmer until all the liquid has evaporated and only carcasses and meat remain.

The finished dish is cooled and stored in the refrigerator.

Recipe for homemade sorog sprats: recipe

You will need:

Soroga (fresh or frozen fish) – 700-800 g.
Coarse sea salt – 10-12 g (1.5-2 heaped teaspoons, to taste).
Large leaf tea – 1.5-2 tsp. Black peppercorns - several pieces.
Allspice peas - several pieces.
Bay leaf - several pieces.
Nutmeg – 0.5 tsp.
Vegetable oil – 2/3 cup (a little more may be needed).
Cloves - several pieces.
Onion skins (a handful) - to give a golden hue to the fish, but you can omit them completely.

Cooking:

To prevent the sprats from burning, you can line the bottom of the deck with a layer of food foil.
Place the cleaned fish (the head and intestines should be removed) carefully on foil.
The fish should be coated and sprinkled with spices and salt. Bay leaves, like onion peels, can be chopped or added whole.
Brew steep tea and pour it over the fish, then pour oil on top of it.
In this state, the fish should be stewed for approximately 1.5-2 hours. During this time, you should not disturb it and turn it over only if you notice that the marinade in the deck has boiled away

Homemade sprats from sorog

With added liquid smoke

At home, you can make canned food with a smoked flavor, adding another component to it - liquid smoke.

What do you need:

A kilogram of small fish;
10 grams of tea leaves;
5 milligrams of liquid smoke;
Half a liter jar of onion peels;
Half a glass of vegetable oil;
Salt, sugar 6 large spoons each;
Water - a little more than half a glass (one third);
Black pepper (ground, peas), bay leaf - to taste.

What to do:

Boil the onion peel for 20 minutes and strain.
Brewed strong tea is mixed with onion broth.
Salt, sugar, spices, and oil are added to the resulting liquid.
Place cleaned carcasses without heads in a container with a thick bottom.
Pour in the resulting brine.
Simmer on the lowest heat for 1.5 hours.
10 minutes before the end, pour in liquid smoke.

Recipe for homemade sprats from crucian carp: recipe

You will need:

Crucian carp (fry) – 1.3-1.5 kg. (choose small fish so that sprats are easy to eat).
Refined vegetable (sunflower) oil – 1 cup.
Onions with peels – 2-3 pcs. (medium size)
Bay leaf - several pieces.
Coarse salt - quantity according to preference
Mixed peppers - to taste
Allspice and peas - a small handful

Cooking:

Perch is a much larger fish than herring or sprat and therefore may take longer to cook.
To prepare, choose a thick glass deck or baking dish (preferably with a non-stick coating).
The fish should be cleaned, the head cut off and the entrails removed.
Place the fish in the mold in an even layer, place chopped onions directly with the skins and bay leaves between the carcasses.
Prepare the marinade: dissolve tomato paste in a small amount of water, add vegetable oil and spices.
Cover the fish with the resulting filling and place 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.

Homemade sprats from crucian carp

Sprats in a slow cooker

The miracle of kitchen appliances is quite suitable for preparing meal.

To do this you will need:

A kilogram of pre-cleaned capelin.
Tea. Brewing should be done at the rate of at least 10 packets, or teaspoons per glass.
A tablespoon of salt.
Sunflower oil - a quarter of the volume of the glass.

Cooking process:

First you need to prepare the capelin: cut off the head and free it from the entrails and brew tea. Add salt and oil to it, after which everything needs to be mixed.
The fish is carefully placed in the multicooker bowl and poured with the prepared tea sauce. Pepper and bay leaf are also added there, you can use special fish spices or liquid smoke.
The dish is prepared in stewing mode for 2 hours.

Useful tips

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

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 making them yourself, it's not difficult at all. The main thing is to do everything according to the recipe, then you will get excellent, tender and aromatic fish.

Cooking your favorite sprats from river fish

What we need:

Small river fish – 1 kilogram;
200 grams of onions;
100 ml vegetable oil;
Bay leaf – 3-4 pieces;
Allspice – 5-6 pieces;
A little salt.

Filling solution:

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

Cooking time – 4 hours.

Calorie content – 220.

Cooking process:

Small fish need to be washed with cold water, cut into the abdomen and remove all the entrails. We leave the caviar and milk. We wash and clean everything inside. There is no need to remove the scales; we will cook directly in them;
Peel the onion and cut into thin rings
At the bottom of an enamel base container, place a thick layer of onion rings, then a layer of fish and sprinkle it with salt, allspice and bay leaf. Place the onion on the fish again and again a layer of fish seasoned with salt, bay leaf and allspice peas. Finally, place onion rings on top;
In a cup, dilute a solution of marinade from vinegar and vegetable oil. Mix everything;
Pour marinade over all ingredients, close the lid and place in the oven;
Cook at a temperature of 130-150 degrees for 4-6 hours;
After this, the sprats can be served. Or put it in a glass jar, add vegetable oil, close it with a plastic bag and put it in the refrigerator.