Many people know this fish as bleak. She is small in size (on average 12-15 centimeters in length and 60 grams of weight). Bleak has no special commercial value and is often used as bait for catching larger fish. It is also used in cooking. Especially those who are interested in fishing. Sprats are prepared from it. This fish is also used dried and as a filling for pies. Sprats made from bleak are very juicy and tasty. Therefore, today we suggest you learn how to prepare this dish at home. Moreover, there is nothing complicated here.
Sprats from bleak: recipe for a slow cooker
If you are the happy owner of a kitchen miracle helper, then you probably know that it can be used to prepare a wide variety of dishes. However, many people do not even suspect that using a slow cooker you can even make homemade sprats. The recipe for such a dish is quite simple, so even novice housewives can easily master it. So, first of all, we suggest deciding on the products necessary for cooking.
Ingredients
To prepare homemade sprats from bleak, we will need the following products: a kilogram of fish, loose leaf tea - 10 teaspoons or 10 bags, 400 ml of boiling water, a quarter cup of vegetable oil, coarse salt - one tablespoon, seasonings (black pepper, cloves and bay leaf ) and optionally a couple of spoons of soy sauce. Let us immediately note that delicious sprats can be prepared not only from bleak, but also from other varieties of small fish, such as sprat, mackerel, saury, etc.
Canned small fish (3 recipes with photos)
Homemade canned small river fish
If your husband sometimes brings back a bunch of small fish from fishing, and the cat is no longer able to eat all this “wealth,” you have to cook this little thing somehow.
Just what to do with it? If you fry it, it won’t be visible in the frying pan; if you cook the fish soup, it’s just small bones... But don’t throw away the catch, really! From small fish, and not only from it, you can prepare a chic appetizer that simply “flies off” from the table. ● To calculate the weight of a particular product, the Comparative Table of Weights and Measures will help you. Let your preparations please your household and welcome guests!
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Recipe 1. Canned small river fish with onions
Using this recipe, you can preserve small river fish at home: perch, roach, bleak, dace, ruff, minnows and other small things.
Ingredients:
✵ small river fish - 1 kg; ✵ onions - 200 g; ✵ vegetable oil - 100 ml; ✵ dry wine (or water) - 150 ml; ✵ vinegar 9% - 50 ml; ✵ salt - to taste; ✵ spices (allspice, bay leaf) - to taste.
Preparation
1. Clean small river fish from scales, remove entrails, cut off heads, fins, tails and wash the carcasses thoroughly. 2. Place a layer of onion, cut into rings, on the bottom of the pan, then a row of fish carcasses and add salt. Thus, alternating salted layers of onion and fish, fill the pan to no more than 2/3 of its volume. 3. Add spices (allspice, bay leaf), add vegetable oil, vinegar and dry wine (or plain water). 4. Place the pan with the fish on the stove and simmer over low heat under a tightly closed lid for 5 hours. If you have a pressure cooker, the process is significantly reduced - 2 hours is enough. The bones of the finished fish become so soft that they do not need to be separated from the pulp. 5. Without removing from the heat, place the finished fish into hot, dry, sterilized jars, seal with boiled tin lids, turn upside down (to check the tightness) and wrap in a blanket until it cools completely. Then place it in the refrigerator for long-term storage.
Happy preparations!
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Recipe 2. Canned small river fish
A fairly simple recipe for making canned fish from small fish. It turns out to be an interesting snack dish that can be eaten plain or added to salads, soups, etc. This recipe can be used to prepare any fish. The only thing that will vary during the cooking process is time. Different types of fish have different bone densities, and the coarser they are, the longer you will have to keep the fish in the oven. Sometimes it takes 5-7 hours. The bones of smelt and vendace steam the fastest. But roach, bream, perch, crucian carp, and pike take much longer to prepare. In any case, even in small roach, after 2 hours of stewing, the bones remain quite coarse. Therefore, it requires at least 3 hours of stewing in the oven. In this recipe we will look at preparing homemade canned fish from dace, bleak, grayling, smelt and vendace. For this fish, 1.5-2 hours (from the moment of boiling in jars) in the oven at a temperature of +150°C is enough for it to be ready for consumption. If the dace or bleak is very small (10-12 cm), then 1 hour is enough for all the bones to steam, and the canned food is practically no different from the factory ones.
Ingredients
Spices - based on a 0.7 liter jar: ✵ small fish (bleak, dace, grayling, smelt, vendace); ✵ small bay leaf - 1 pc.; ✵ black pepper (peas) - 10 pcs.; ✵ clove (bud) - 1 pc. (optional); ✵ vinegar 6% ‒ 1 tbsp. spoon; ✵ vegetable oil - approximately 400 ml; ✵ salt - to taste (about 1 teaspoon); ✵ tomato paste - 2 tbsp. spoons (optional).
Preparation
1. Clean the fish, gut it, cut off the head and tail, and rinse thoroughly. If the fish is large, cut in half or into several pieces. 2. Place the entire specified set of spices into clean jars. Add vinegar and tomato paste (for canned tomatoes). Vinegar speeds up the softening of fish bones.
3. Then place the fish so that it takes up 2/3 of the jar. 4. Fill each jar with vegetable oil so that it is level with the fish. Add boiled water, leaving about 1.5 cm to the edges of the jar so that when boiling, the liquid from the jar does not spill out. 5. Cover the jars with fish with foil, press it tightly around the neck and place on a baking sheet in a cold oven. You can place a baking tray with water at the very bottom (if the juice accidentally runs out of the cans, and you have a “safety net”). Turn on the heat and preheat the oven to +250°C. As soon as the liquid in the jars boils, reduce the temperature to +150°C and simmer for 2 hours. 6. 10 minutes before readiness, sterilize the lids (boil for 10 minutes).
7. After 2 hours, turn off the oven and let the jars stand for 5 minutes and only then screw on the hot lids. If you immediately screw the lid on the jar, it may explode under pressure. This method of preparation is good because there is no need to sterilize the jars. Ready-made canned fish, both in pure oil and with the addition of tomato paste, are stored in the refrigerator for 2 months. They will not have the opportunity to stand there any longer, because... They are usually eaten within the next 2-3 weeks. The taste of such canned food largely depends on the amount and composition of spices. Here you can fantasize in any direction, the main thing is fish!
Cook with pleasure and enjoy the taste!
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Recipe 3. Canned small river fish with tomato in a pressure cooker
The taste of small river fish prepared at home is in no way inferior to store-bought canned fish in tomato, and even superior, since the composition and proportions of the ingredients can always be adjusted to your taste.
Ingredients:
✵ small river fish - 1.5 kg (net weight); ✵ tomato paste - 300 g; ✵ mustard - 80 g; ✵ vegetable oil (refined) - 1 glass (200 ml); ✵ water (purified or spring) - 1 glass (200 ml); ✵ salt - 1 teaspoon (heaped); ✵ granulated sugar ‒ 3 tbsp. spoons; ✵ black pepper (peas) - 3-4 pcs.; ✵ allspice (peas) - 3-4 pcs.; ✵ cloves (buds) - 3-4 pcs.
Preparation
1. Gut fresh river fish, cut off heads, tails and fins, and rinse thoroughly. For very small fish, scales, fins and tails do not need to be removed. 2. Pour vegetable oil into the bottom of the pressure cooker and place the fish.
3. To pour, in a separate container, combine tomato paste, mustard, vegetable oil, water, salt, sugar and stir thoroughly until smooth.
4. Pour the resulting tomato sauce over the fish and shake the pressure cooker slightly so that the pouring is evenly distributed, then close the lid tightly and place on medium heat. As soon as steam starts to come out of the valve, reduce the heat to low and cook for 50 minutes from the moment it boils.
5. When the time is right, turn off the heat, release the steam, place the fish in boiled half-liter jars and cover with sterile tin lids. 6. Place the jars of fish in a pan of hot water, bring the water to a boil and sterilize for 6-8 minutes. 7. After sterilization, seal the canned fish preparations hermetically, turn them upside down and wrap them in a blanket until they cool completely. Keep refrigerated.
Happy experiments and good health!
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Cooking process
As already noted, making sprats from bleak is quite simple. First, brew the tea and let it steep. Wash the prepared fish thoroughly, separate the heads and remove the entrails. Then we transfer the bleak into the bowl of our multicooker. Add spices and salt. Please note that if you use soy sauce, the sprats may be too salty. Therefore, it makes sense to add salt and sauce to the tea leaves, taste everything and only then mix it with fish. So, fill the bleak with tea leaves, add vegetable oil. You can shake the multicooker bowl a little so that the ingredients are evenly distributed. Cover with a lid and start the slow cooking mode for two hours. After this time, you should cool the sprats in the multicooker bowl and then transfer them to a storage container. Keep in mind that you should not remove the fish while it is hot, as it will fall apart and lose its appearance. Sprats made from bleak are very appetizing. They will definitely take their rightful place both on the daily dinner and on the holiday table. Bon appetit!
Roach in a pressure cooker
Fishing gear cannot be classified as inexpensive goods for recreation and tourism, especially if this gear is produced by some well-known company. Buy gear for staying at home? No... We often spend the whole weekend on the river. Often in our catches there are a lot of different small fish, including roach the size of a palm or less. Where to go? The cats have already eaten too much. I'm tired of dried fish (how to dry fish). There is an option to make a real delicacy out of this seemingly worthless little thing. This is canned fish.
We place the peeled and gutted roach in a pressure cooker, about two-thirds of the volume of the pressure cooker. Add water two centimeters below the level of the fish. The main thing is that the canned food is not liquid. Boil, skim off the foam, add salt, pepper, bay leaf, and a handful of chopped carrots to taste. Then pour three hundred grams of oil into the pressure cooker. You don't have to feel sorry for him. The roaches are a bit dry and butter will give them tenderness and softness. You can make canned roach in meat and tomato sauce. To do this, add good tomato paste.
After this, close the pressure cooker and in two hours the canned roach will be ready. It doesn't hurt to add gelatin to the canned food. If there is a lot of liquid in the canned food, then the broth will turn out to be a soft jelly. It is advisable not to stir the canned food with a spoon, so as not to turn the carcasses into mush. It is much better to serve canned fish with whole fish that have retained their shape, filled with delicate jelly. Canned fish goes very well with hot mashed potatoes, salted mushrooms and iced vodka, if in moderation...
Necessary products and cooking process
To prepare sprats from bleak you will need: the fish itself, sunflower oil, black pepper (peas), strong tea, bay leaf and salt.
First, we clean the fish from scales, remove the head and entrails and rinse thoroughly. Place two or three tea bags and foil on top in a duck pot or other pre-prepared dish with a thick bottom. Then add bleak. It is very important to place the fish belly down in one layer. Otherwise, the dish may turn into mush. Add pepper and bay leaf. Then we lay out another layer of bleak. Make sure that the height of the fish does not exceed two-thirds of the sides of the pan, otherwise the oil will boil away and burn during the cooking process.
Brew strong tea. Add two small spoons of salt to it. Stir and pour into the duck pot. Add vegetable oil so as to completely cover the bleak. Place our dishes on low heat and cook for 20 minutes without covering with a lid. At this time, heat the oven to 160-170 degrees. After 20 minutes, we send the ducklings into it, after closing it with a lid. We keep our future sprats in the oven for four hours. After this time, add a couple of tablespoons of liquid smoke to the bowl and put it back in the oven for an hour and a half. The finished dish should be cooled and only then transferred to containers or other containers for storage. Sprats made from bleak are very tender, tasty and aromatic. In this case, the fish bones soften and are not felt. You can be sure that all your guests and household members, without exception, will be delighted with this dish and will definitely ask you to share the recipe for its preparation. Bon appetit!
In a slow cooker
Ingredients:
- 1 kg of fresh bleak;
- 15 g coarse salt;
- 6 peas of hot pepper;
- 7 black peppercorns;
- 2 clove buds;
- 3 bay leaves;
- 300 ml strong tea;
- 250 ml refined vegetable oil.
Preparation:
- We clean the scales, gut and wash the fish carcasses well.
- Place the “catch” on the bottom of the multicooker bowl.
- We make tea.
- Add seasonings to it and mix.
- Pour the marinade over the fish, set the “slow cooking” mode, and process for about 2 hours. Bleak sprats in the slow cooker are ready.
- After cooling, transfer the food to a container.
- How to cook sprats at home
- Sprat in tomato at home
- Recipes for sandwiches with sprats
Canned fish, as practice shows, can be successfully prepared independently. Thus, sprats from bleak at home are no worse than fish fried and packaged in tin jars on an industrial scale. You can add seasonings at your discretion, increasing or decreasing the amount of fish in the recipe. The appetizer will still turn out great.
