How to cook sprats from roach. How to cook sprats according to a recipe at home - photos and videos. Why homemade sprats are better

Small river fish has a lot of bones, it is not suitable for frying, and it is difficult to eat when boiled. From bleak, roach, shamaika, perch, crucian carp you can prepare a delicious dish - sprats.

The technology for preparing real sprats differs from home cooking. In production, the fish is first kept in a salty solution, dried, smoked and then simmered in oil.

What is needed for cooking?

— Tea leaves.

It gives color to the finished dish, and tannins protect it from overcooking.

- Onion peel.

It will color the product golden and add another note to the flavor spectrum.

- Smoked aroma.

There are several ways to achieve this at home:

• Lapsang souchong tea (1 tbsp.),
• 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 the head or tail of smoked fish, it can even be just the skin.
If you don’t have any of the ingredients listed to add flavor, don’t despair, the dish will still be delicious without them.

How to make sprats from roach at home?

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

You can gut it in the usual way, by cutting open the abdomen and removing the entrails. If you want to remove the fish's head, cut it from the back at the base, but not all the way, but so as to separate the ridge. It's better to do this with scissors. Next, we take hold of the head and tear it off, pulling out all the insides. After which, rinse the fish well.

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

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

1. Brew strong tea in a glass of boiling water and leave until it cools completely.

2. For cooking, you need a thick-bottomed saucepan or deep saucepan. Place evenly washed onion peels on the bottom of the pan. It will add color and aroma and protect the dish from burning. Add bay leaf. Lay the fish tightly and neatly on top of the husks, back side up, in layers, add salt and pepper. The container should not be filled to the brim to avoid overfilling during boiling.

3. Pour in the tea leaves and oil until the contents in the bowl are covered. Place the pan on low heat. As soon as the liquid boils, reduce the heating temperature to a minimum. You can put a divider on a gas stove.

4. It takes about three hours to cook the sprats under the lid. If the liquid decreases greatly in volume, add a little vegetable oil half and half with boiling water.

Finished sprat 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.

River fish sprat recipe

At home, you can prepare a delicious snack in the oven.

This method differs in that:

• heating occurs from all sides,
• the dish is simmered over low heat,
• cooking time is reduced,
• sprats turn out tastier.

You need to take a container with walls and bottom at least 0.6 mm thick. The thicker the walls, the more evenly they heat and retain heat, and the contents are cooked from all sides. This could be a casserole dish made of cast iron, or glass baking dishes.

Composition of ingredients per 1 kg of river fines:

• vegetable oil – 150 ml,
• tea leaves - 1 tbsp. l.,
• salt - 1 tsp,
• bay leaf - 2 pcs.,
• allspice - 6 pcs.,
• ground pepper - to taste,
• dry scales from four onions.

1. Rinse the onion peel with water, put it in a saucepan along with the tea leaves and pour boiling water (300 ml). Leave until completely cool. Strain through a sieve.

2. Place the fish in layers on the bottom of the pan, with the back facing up. Salt and pepper each layer, add 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 mold tightly with a lid or foil in two layers and place in an oven heated to two hundred degrees.

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

5. When making sprats in the oven, you can add smoke flavor. To do this, you need a handful of sawdust, hardwood shavings or a few dry twigs. 15 minutes before the end of cooking, remove the lid or foil. Place the sawdust on foil or a tin, set it on fire and extinguish it until smoke starts, then place it on the bottom of the oven. In a quarter of an hour, the aroma of smoke will permeate the contents of the dish. This method is recommended only for kitchens where there is a good hood.

Cooking sprats in a slow cooker

Who among us does not remember small jars of sprats, which were considered a delicacy. Those from Riga were especially valued and were saved for the festive table. Small fish, neatly laid in two rows, smoked, delicious. How to prepare sandwiches with sprats for a celebration - we immediately took out our supplies.

In fact, “sprat” is not the name of the fish. Sprat, new fish, and any small fish are placed in the jar. Today at fish markets you can buy as much of it as your heart desires, then salt it. But instead, you can try cooking sprats at home. Don’t be surprised, the process is not that complicated, and how long will it take you to get a fish no larger than 10 cm in size ready?

How to make sprats?

First, you need to clean all the fish. If you have patience, then stock up on a kilogram or two, drive the cat away and start cleaning the future “sprats”. Then you will need strong tea “a la chifir”, this is what will give the sprat or any other fish the desired color. Well, and of course, a frying pan, liquid smoke and onion skins. That's all the secrets. As you can see, making sprats is easier than enduring the obsessive meowing under the kitchen door, which is what you’ll hear while you’re cooking. Spices and additives are ingredients that you add based on your own taste.

Homemade sprats - recipe

If you have already stocked up on patience, small fresh fish and all the necessary ingredients, then let’s find out how to cook sprats at home.

Ingredients:

• small fish – 1 kg;
• onion peel - 3-4 handfuls;
• vegetable oil – 0.5 cups;
• salt – 2 tbsp. spoons;
• tea leaves – 1 tbsp. spoon;
• sugar – 2 teaspoons;
• liquid smoke – 1 teaspoon;
• peppercorns, bay leaf - to taste.

Preparation

First, brew strong black tea. Then we wash the onion skins, add water and boil for about 20 minutes. We clean the small fish, cut off the head and fins, if necessary. If the fish is very small, you don’t have to cut off the fins. Strain the onion broth, discard the husks and measure out the liter of liquid that we will need to prepare the sprat. Mix the decoction, tea and oil in a separate bowl, add salt, sugar, peppercorns, black pepper, bay leaf and fish. Cook for about 1.5 hours over low heat. At the end of cooking, add liquid smoke.

Now you know how to cook homemade sprats? You can try making a larger quantity and putting the fish in the refrigerator. It will be stored for about 2 months.

Sprat recipe

It is worth noting that you don’t have to boil the fish in a pan (although it cooks much faster this way), you can try simmering it in a frying pan.

Ingredients:

Preparation

We carefully clean all small fish from the intestines, separate the head and fins. Brew strong tea in a mug (250 ml). Place onion peels on the bottom of a deep frying pan, and a layer of peeled fish on top of it. Sprinkle with salt, seasonings, add 4 bay leaves. Then again a layer of fish and spices. We do not place a bay leaf on the last layer of fish. Now pour in the oil, strained tea, vinegar, sugar, liquid smoke, cover with a lid and leave to simmer over low heat for 4 hours. Then let the home-cooked sprats cool and place on a dish.

Sprats from river fish at home If you like to eat sprats, but don’t quite trust the products from the store, it is possible to prepare homemade sprats from river fish. This process is not at all labor-intensive and does not require any money. The only thing you have to spend is time, since sprats at home are prepared by long-term simmering either in a saucepan or in the oven. If you have two hours of free time and you have some small freshwater fish, then you can make excellent tasty and tender sprats. By the way, they taste absolutely no different from those sold in cans. But this product will definitely be safe for health, because you will cook it yourself. What fish is suitable for cooking sprat? If you decide to make homemade sprats, you need to decide on the choice of suitable fish. Since sprats are eaten together with the skeleton, the bones of which become boiled and soft during cooking, you need to use a small fish. Small crucian carp, perch, roach, bleak are suitable - any small fish that people don’t like to use for frying precisely because of the abundance of bones. For sprat it is just the thing. Of course, it must be fresh, ice cream is also suitable. Homemade sprats from river fish in a saucepan or slow cooker If you want to make sprats not in the oven, but on the stove, prepare a saucepan with a wide bottom and a tight-fitting lid. You can use a slow cooker. Ingredients: small river fish - 1 kg, 2-3 handfuls of onion peels, a glass of strong tea leaves, vegetable oil - half a glass. Spices: a tablespoon of salt, half the sugar, 5 bay leaves, 7 peppercorns (both black and allspice will do). First you need to start preparing the fish. Since it is small, you need to get the hang of cleaning it quickly. Take scissors and cut the ponytails. To gut the insides, make cuts with a knife in the head area from the back to the belly (but not all the way). Now remove the head with your hands - when you pull it, the insides will follow it and come out. This cleaning allows you to reduce the time of the preparatory process, in addition, the abdominal part of the fish will remain uncut. Now the fish needs to be rinsed well under running water. To drain excess liquid, place the carcasses in a colander. Now we’ll make the filling in which the fish will languish. Brew very strong tea - use 5 good quality tea bags per glass of boiling water. Dissolve sugar and salt in it, combine with vegetable oil. Wash the onion skins. First place onion peels, peppers, and bay leaves into the selected pan or multicooker bowl. Carefully place the fish on the resulting “cushion”. Lay it in layers. Now pour the filling into the pan. Place the pan on the stove and wait until the liquid boils. After boiling, the heat should be reduced to minimum. Cover the pan with a lid and simmer the fish for at least one and a half to two hours. Monitor the liquid level and add water if necessary. If you are preparing homemade sprats in a slow cooker, then set it to the “Stew” mode for an hour. Close the lid and valve tightly to ensure a complete seal. Pressure will cook the fish faster. When the sprats have cooled down, you can eat them. We assure you that you won’t have to store them for long. They are so tender and tasty that they will disappear from the dish faster than they were cooked. Homemade sprats from river fish in the oven In a similar way, you can prepare homemade sprats from river fish in the oven. Then all the ingredients are placed in a baking dish, and the top is well covered with two layers of foil. The fish should simmer for at least two hours. The main thing is that the liquid from the container does not evaporate. Keep the temperature around 130-140 degrees. You can serve sprats with jacket potatoes or mashed potatoes, with vegetable stew or fresh sliced ​​vegetables. This dish does not need decoration; sprats look appetizing on their own. If you want to preserve sprats from river fish at home, then read the following recipe: Ingredients: take 3 kg of fresh small river fish, 3 onions, one and a half cups of vegetable oil, a quarter cup of vinegar, 0.5 liters of water, 2 teaspoons of salt , the same amount of sugar, peppercorns, bay leaf - 7 pcs. First, gut and rinse the fish, let the water drain. Peel the onion, it will be useful for adding color to the sprats. Immediately boil the husks in the prepared water and strain the broth. We will use the resulting coloring liquid. Cut the onion into rings. While the fish is cooking, sterilize small jars and lids. Place the finished hot sprats in a container and seal. Cover the jars with old blankets for a day. When they have cooled, store them. Take a stewing pan and place a thin layer of onion rings on its bottom. Place fish on top of it, then onions and fish again. Add spices, onion broth, vinegar and vegetable oil to the pan. Cover with a lid. Set the heat to the lowest setting and simmer future sprats for at least 3 hours. I am sure that these recipes will definitely be useful to you, because everyone without exception loves sprats. They make excellent sandwiches for the holiday table, or take them as a snack for a picnic to treat friends. Homemade fish sprats are also safe - you can definitely be sure of their quality, because you cook them yourself. When you get tired of sprats, you can cook something else.

Due to the fact that the sanitary service of the Russian Federation has imposed a ban on Latvian products, many Russians cannot buy Riga Gold sprats. And what a delicious fish it was! It can still be purchased, but much more expensive. But you can enjoy delicious small fish without any problems! To do this, you just need to prepare sprats at home. It won't take much effort or material costs. Just follow the simple instructions given in our article. Did you know that sprats can be made from river fish? So don’t rush to give all this little change that got caught in the net to the cat. Bleak is an excellent base material for sprat.

We repeat the industrial process at home

This recipe is suitable for those who have a smokehouse at their disposal. Sprats, contrary to the beliefs of inexperienced people, are not some special type of fish, but a method of preparing it. But not all inhabitants of seas and rivers are suitable for the honorable role of becoming the contents of a jar of “Riga Gold”. These must be small fish. In the Baltics, herring, sprat, sprat, and capelin are used for sprat. Herring fry will also work.

The fish, without any preliminary preparation (that is, with heads and entrails), is smoked in hot smoke. Sprats then undergo minimal processing. They simply remove their heads, put them beautifully in jars, fill them with vegetable oil and preserve them. How to make fish sprats at home?

Pour coarse salt into a tray that allows liquid to drain. Distribute in an even layer. We lay out the gutted fish without scales, but with heads. Sprinkle it with salt. After two hours, shake off the grains and hang the fish in a home smokehouse. To create smoke we use shavings of fruit trees and alder.

Turning smoked fish into sprats

After forty minutes, the smoking process can be stopped. Cool the fish and ventilate it. We remove the heads. Now let's prepare the marinade. Brew very strong black tea. For a glass of boiling water you need to take three bags. Dissolve a teaspoon of sugar in tea and cool. Add to the drink two glasses of vegetable oil, 2 tbsp. l. salt, 4 tbsp. l. vinegar or lemon juice, a glass of cognac and spices: peppercorns, coriander, cumin, fennel. Place the fish in one layer in a fireproof dish.

Then pour in the marinade so that the liquid completely covers the contents and cover the pan with foil. We place the mold in the oven and process it at a temperature not lower than 60, but not higher than 90 degrees. Pasteurization time depends on the size of the fish, but on average it is two hours. Then the sprats prepared at home need to be cooled by opening the oven door slightly. Place in a glass jar and store in the refrigerator for no more than a week.

Recipe without a smokehouse

What to do if we cannot fumigate fish with hot smoke? It's OK! Even in an ordinary city kitchen, you can cook sprats at home. Any small fish without scales will do for this. Freshly frozen food should be allowed to thaw at room temperature. Pour a glass of unrefined sunflower oil into a cast-iron frying pan or kettle (that is, into a vessel that is suitable for long-term stewing).

We put it on the fire to warm up. We will also put a kettle of water to boil. Peel and finely chop two onions. Pour a heaped tablespoon of black long tea into the brewing container (optional with bergamot). Pour a glass of boiling water and let the tea brew. Place half a kilogram of small fish and onion into the heated oil. As soon as the latter turns golden, pour in strong tea leaves (carefully straining it from the grounds), add two bay leaves, five peppercorns and sea salt.

Cover the cauldron or frying pan and turn the heat to minimum. We simmer for quite a long time - because we need the fish bones to completely soften. Stir from time to time with a wooden spatula, but carefully so that the fish do not break. If the moisture has evaporated, you need to add boiling water.

Multicooker recipe for capelin

Now let's look at how to make sprats at home, if our fish has scales and is not so small. In this case, you will have to tinker with it. We clean a kilogram of capelin, remove the entrails and cut off the heads. This type of fish requires more tea. It will not only give the capelin a beautiful bronze hue, but will also help maintain its shape and not fall apart when stewing. Take ten tea bags per glass of boiling water. Let the tea steep and cool slightly.

In a bowl, mix a quarter cup of unrefined vegetable oil, tea and a large spoon of sea salt, then stir. It’s better and faster to cook in a slow cooker. You will be spared the hassle of constantly monitoring the process. Place the fish in the multicooker bowl. Add peppercorns, bay leaves, and other seasonings. You can use the “Liquid Smoke” spice - one tablespoon is enough. Pour the tea-oil marinade into the bowl and set the “Stew” mode and the timer for two hours.

This rather large fish must not only be pre-cleaned, gutted and the heads cut off, but also simmered a little in the oven. Place the herring tightly, back side up. Simmer at low temperatures. After this, the fish should be given time to soak in its own juice. Brew very strong black tea. When the infusion has cooled, dilute it with 100 ml of vegetable oil, add spices and salt.

Pour this marinade into the herring so that the liquid covers the fish. Place in an oven preheated to 150 degrees. After some time, lower the temperature to 120 degrees. Bake for about two hours, let cool with the oven door closed. We carefully remove the sprats and place them in clean and dry glass jars. This delicacy can be stored in the refrigerator, tightly closed, for about two weeks.

Sprat sprats

First, we remove the heads of the fish, and if the carcasses are large, then the insides. We wash half a kilo of fresh prepared sprat. Pour three tea bags with a glass of boiling water. Let it brew well for half an hour. Place the prepared fish in one layer in a duck pan or cast-iron frying pan with high sides, and pour in the tea leaves. Sprinkle with crumbled smoked bouillon cubes.

Pour in one hundred grams of vegetable oil - refined sunflower or olive oil is suitable for home use. The bouillon cube already contains salt and spices, so they need to be added to the fish in smaller quantities than in previous recipes. Place the container with the sprat on a very low heat on the stove.

Simmer covered for about an hour. During this time, the tea should evaporate, and only fish and oil should remain in the bowl. Turn off the heat and let it cool slowly. If you immediately transfer the sprat into jars, it will immediately fall apart. Pour the fish with the oil in which it was stewed.

Beautiful sprats

The Baltic delicacy “Riga Gold” pleased not only the stomach, but also the eye. The fish in such a tin were bronze-colored, whole, and shiny. To make such sprats at home, you just need to save and not throw away the onion peels. We'll need two generous handfuls of it. We wash the husks, add a glass of water and put on fire. After boiling, cook for twenty minutes.

Then we strain and throw away the used husks. At the same time, brew very strong tea (four bags per glass of boiling water), cool. You can dissolve a large spoon of salt and a small spoon of sugar in still warm tea. Place gutted fish without a head (herring, herring fry, sprat, anchovy) very tightly on a baking sheet or in a fireproof mold with their backs up. Pour in half a glass of vegetable oil.

You need to move the mold a little so that the fat penetrates into the cracks between the fish. Place bay leaves, peppercorns, and other spices on top as desired. Mix tea and onion peel decoction and pour it over the fish. Place in a preheated oven and cook first at 150 degrees. When the liquid above the fish boils, reduce the heat to 120, then bake for two hours.

Sprats from river fish at home

Not only sea creatures are suitable as a base product for a delicacy. Sprats can be prepared from bleak, asp, pike and perch. But river fish requires a special approach. It is necessary to gut the carcasses, cut off the heads, and rinse thoroughly. We peel two onions and chop them into thin rings. Take a thick-walled saucepan or frying pan. Place a layer of onion rings on the bottom of the container.

Then we place a layer of fish. Sprinkle it with crushed bay leaf and pepper and salt. Place the onions again and place the fish on top. Add spices too. The topmost layer should be onions. We make the filling; to do this, pour one hundred milliliters of table vinegar into four soup spoons of vegetable oil. Shake the marinade and pour it into the contents of the saucepan. We put it in the oven and cook at 140 degrees for about five hours.

What are the benefits of a homemade product?

The recipe for sprats at home is universal. You can prepare a delicacy from any fish. Unlike a store-bought product, it will not contain any preservatives or questionable stabilizers. This is why homemade sprats are not stored as long as factory canned ones. Maximum of two weeks in an airtight container in the refrigerator! But such sprats are eaten much faster than the shelf life expires.

Sprats are a very tasty fish that 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 yourself. Moreover, now it is possible to purchase fish at any fish market specifically for this purpose. How should you prepare it before you start cooking?

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

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:

1. First, the fish needs to be defrosted, sorted and washed;
2. Next, you need to clean it and separate the heads;
3. Also, do not forget to prepare dark tea leaves, it will give the sprats the desired dark color;
4. 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;
5. Well, when the fish is prepared, you can start cooking.

Herring sprats in the oven

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;

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 make sprats from capelin in a frying pan

We will need the following:

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

Cooking time – 2 hours.

Calorie content – ​​223.

How to cook:

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

Cooking traditional sprat sprats

Components:

• 600 grams of sprat;
• 100 ml 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.

Calorie content – ​​220.

Let's move on to cooking:

1. First, we prepare the tea leaves. Place the tea in a glass and fill it with hot water. During the preparation of the remaining ingredients, the tea will brew. Instead of tea leaves, you can use tea bags;
2. Next, defrost the sprat in cold water. We separate the head, cut the abdomen, take out all the entrails and wash thoroughly;
3. Place the cleaned fish in a frying pan with thick walls;
4. Mash the broth cube into powder and sprinkle it over the fish. Also sprinkle with salt, but do not oversalt. Do not forget that the cube contains salt;
5. Pour the brewed tea into a deep cup, add vegetable oil and stir. If desired, you can add allspice and bay leaf;
6. Then pour the marinade mixture over the sprat and place it on the stove;
7. Simmer covered over low heat;
8. After about 2 hours, all the liquid should evaporate, and only vegetable oil will remain;
9. The finished sprat will be very tasty and aromatic. 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 kilogram;
• 200 grams of onions;
• 100 ml vegetable oil;
• Lavrushka – 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:

1. 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;
2. Peel the onion and cut into thin rings
3. 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;
4. In a cup, dilute a solution of marinade from vinegar and vegetable oil. Mix everything;
5. Pour marinade over all ingredients, close the lid and place in the oven;
6. Cook at a temperature of 130-150 degrees for 4-6 hours;
7. 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.

Technique to help: sprats in a pressure cooker

Cooking ingredients:

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

Cooking time – 40-50 minutes.

Calorie content – ​​230.

How to cook:

1. Place the tea in any deep cup and fill it with hot water. Leave for a while so that it brews well;
2. We wash the fish, remove the heads and clean the insides;
3. Place it in a pressure cooker container, sprinkle with salt, allspice peas, and bay leaves;
4. Fill everything with the prepared dark tea leaves, cover the lid and place on medium heat;
5. As soon as the hissing starts, reduce the heat and cook for 30-50 minutes;
6. After this, remove the pressure cooker from the stove and do not open it for 30-40 minutes;
7. Then open it, take the prepared sprats out onto a dish and serve with any sauce.

What to serve with your favorite fish?

Since sprats are not that 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, cereals, and any pasta. They can also be used as an addition to green vegetable salads.

Sprats can be used to make sandwiches. But before cooking, it is best to place them on paper napkins or a sieve so that all excess oil is drained. Then the pieces of bread or toast need to be greased with butter, melted cheese or sauce. We lay out the sprats and decorate the 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 to make pates. 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 filling baskets and profiteroles.

• 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.