How to cook sprats at home

Homemade sprats from river fish

7 minutes Author: 20
Delicious sprats from river fish with a slight smoked smell, made at home - a healthy alternative to canned food from the store. The recipes are distinguished by their simplicity, the absence of preservatives, the budget cost of the ingredients and the excellent taste of the finished dishes.

Features of cooking at home

Sprats are small, smoked, golden-colored fish that can be easily prepared from small river fish. The main advantage is the housewife’s complete control over the preparation process and the quality of the raw materials, the absence of chemicals and harmful preservatives, as well as the low cost of an appetizing fish delicacy. Each housewife can adjust the size of the fish, the amount of spices and the degree of smokedness to her own taste.

Which fish to choose

Canned food was originally made from Baltic sprat from the herring family. Any small fish without scales, such as small perch, bleak, young pike, asp, capelin and the popular sprat, is suitable for home cooking. It is better to cut off the heads, but this step is at the discretion of the hostess.

If desired, you can remove the ridges from medium-sized fish so that you don’t feel the bones in the finished dish

Recipes from different varieties of river fish

Golden spratins, shining with oil, can brighten up a tea party with canapés and sandwiches. Small, appetizing fish will become an integral part of the holiday menu, as it goes well with eggs, vegetables, herbs, sauces and other products for delicious dishes.

From capelin

If you make oily, slightly smoked sprats with a pleasant smoky aroma, you will get a harmonious snack for all occasions. For the recipe you will need: capelin - 1 kg, ½ cup odorless oil, 4 bay leaves, 70 ml soy sauce, 6 allspice peas, a couple of clove buds, a glass of drinking water, 5 tbsp. l. steaming black tea with large leaves, 1 tsp. finely ground salt.

You can prepare canned capelin in the following steps: Brew tea with a glass of boiling water and wait for it to cool. Defrost capelin, remove giblets and heads. Rinse the carcasses in cool water. In a bowl, combine tea with soy sauce, oil and salt. Spread the capelin in a thick layer on the bottom of a thick-bottomed frying pan or roasting pan. Sprinkle the fish with pepper and place a bay leaf.

Pour the marinade over the capelin and place the roasting pan on medium heat on the stove. After boiling, reduce the temperature so that the fish simmers for 2 hours under a closed lid and does not boil. When the liquid has evaporated by half, remove the workpiece from the heat and serve with boiled rice, new potatoes or vegetables.

From herring

Homemade sprats from river fish are rich, tasty and aromatic. For cooking you need: herring – 500 g, 100 ml refined oil, a couple of bay leaves, 6-7 pcs. allspice peas, 1 tbsp. l. finely chopped salt, 3 tsp. brewing tea (preferably large-leaf tea), peelings from a couple of onions, 500 ml of drinking water.

Step-by-step recipe for preparing canned fish: Cut off the heads of thawed carcasses and clean out the intestines with a knife. Place herring carcasses in a heat-resistant glass dish in a dense layer so that they do not disintegrate during cooking. To pour hot water into a glass, brew tea and leave for 15 minutes until the color of the liquid becomes dark. Cool the tea.

Place onion peels in a saucepan, add a glass of water, boil for 20 minutes and cool. Place peppercorns and bay leaves into the onion broth. Pour oil over the fish and swirl slightly so that the oil penetrates into the cracks between the fish. In a bowl, mix the strained onion broth and tea leaves with salt.

Mix the brine and pour the liquid over the fish. Place the mold in the oven, preheated to 150℃, wait until the filling boils, reduce the temperature to 120℃ and simmer for 2 hours. You can serve sprats in salads and sandwiches with boiled eggs, pickled cucumbers, herbs and olives.

It is better not to add a large amount of spices with a strong smell, as they will overwhelm the taste of the fish.

From bleak

Bleak is a small fish from the carp family, which in a strong marinade turns out rich, moderately spicy and tasty. You will need: fresh bleak - 800 g, coarse salt - 2 tsp, tea without aromatic additives - 2 tsp, 4-5 peas of black and allspice, a couple of bay leaves, 1 tsp each. thyme grains and dried basil, a pinch of grated nutmeg, about 1 cup of vegetable oil, a handful of onion peels for a golden hue.

Step-by-step cooking process: Line the bottom of an ovenproof dish with a piece of foil. Remove the intestines and heads from the bleak, place the carcasses in a mold belly down in 2 layers. Coat each layer with oil, sprinkle with salt and pepper.

Lay out the bay leaves and onion peels whole. Brew steep tea and pour oil and strained tea over the fish preparation. Place the pan on the fire, boil and simmer under a closed lid in the oven for 2 hours. Serve on sandwiches with a parsley leaf, a slice of crispy cucumber and cheese.

From sprat

The most common fish that can be found on sale is sprat. It is easy to make fatty, soft and tasty sprats from raw materials. You will need: defrosted sprat - 600 g, 100 g of any naturally smoked fish, a handful of onion peelings, odorless oil - ½ cup, a glass of steep tea leaves, 2 bay leaves, 1 tsp. ground mixture of peppers, 3-4 peas each of black and allspice, 2 tsp. salt.

1. Wash the sprat, remove the giblets and cut off the heads.
2. Stew the carcasses in a colander.
3. To pour in tea, dissolve salt and add spices.
4. Spread the sprat evenly over the bottom of the mold, lay out the laurel leaves and husks.
5. Pour oil and marinade over fish.
6. Marinate the workpiece for 30 minutes.
7. Cover the pan with foil, pinching the edges.
8. Bake the sprat in the mold for 25 minutes in an oven preheated to 210℃, reduce the temperature to 150℃.
9. Simmer for 2.5 hours until the flesh is cooked through, soft and rich. Before serving, remove the husks and drain the oil.

To store the fish, place it in a half-liter jar, fill it with strained oil and store it in the refrigerator.

From perch

Small perches fall apart when fried, so small carcasses are excellent for cooking rich sprats. List of products: perch fry - 1.5 kg, a glass of refined oil, 3 onions with peels, 4 bay leaves, carrots, 3 tbsp. l. high quality tomato paste, salt and pepper mixture to taste, a handful of peppercorns, 1 tsp. khmeli-suneli.

The perch appetizer is easy to prepare step by step: Place the peeled perch in a thick-bottomed dish, sprinkle with unpeeled onions, grated carrots and bay leaves. To make the marinade, dissolve the paste in water, add oil and spices. Cover the perch with the filling and keep in the oven at 220℃ for half an hour. Reduce heat and simmer the dish for 2 hours.

From roach

Simple river fish is perfect for spicy small sprats with a mild taste and whole carcasses. Required: 600 g roach, 1 tsp. salt, a glass of aromatic oil, ½ glass with a brewed tea bag, 3 tbsp. l. wine vinegar, 1 tsp. pepper powder mixture.

Sprats from small fish can be made in stages: Place the roach, cleaned of intestines and heads, in a heat-resistant form with a thick bottom, sprinkle the fish with spices, broken bay leaves and salt. Mix a strong tea drink with oil and vinegar. Pour the marinade over the roach and bake for 45 minutes at 200℃. Then reduce the temperature to 150℃, cover the pan with foil and simmer the fish for 2 hours until the dish is ready. Serve with canapes, as a component for salads or as a base for aromatic pate.

You cannot remove the finished snack immediately after cooking, as their shape may be damaged; it is better to wait until it cools down.

Tips for cooking sprats

To prepare aromatic sprats soaked in spices and butter sauce, you need to know about the intricacies and secrets of the process:

• To maintain the integrity of the form, you need to fill the fish with high-strength tea leaves. The simmering time depends on the size of the carcasses.
• It is better to store ready-made sprats on the refrigerator shelf, pouring oil over them and covering them with a nylon lid.
• It is easy to cook sprats in the oven, pressure cooker, on the stove, as well as in a slow cooker using the “Stew” mode.
• Onion peels add a pleasant golden hue to the fish. You can also add turmeric, curry, cinnamon, paprika or saffron for added spice.

conclusions

Numerous recipes for preparing delicious homemade sprats will allow you to create a flavorful appetizer for serving on sandwiches, sandwiches and canapés at minimal cost. Fish can be placed in salads, added to pies and soups. Homemade sprats combine safety, excellent taste, natural aroma and budget cost.

Cooking sprats from river fish at home

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), smoked bouillon cube (1 pc.), liquid smoke (1/2 tsp), smoked seasoning ( 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?

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 bagged), peels from 4 onions, 1 tsp. salt, 4 pcs. bay leaf, 6 pcs. allspice, a pinch of freshly ground pepper.

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 simmers over low heat, cooking time is reduced, and the sprats turn out tastier.

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.

Cooking sprats in a slow cooker

The main advantage of this method is that the appetizer will not burn; the temperature and time are controlled by the multicooker.

The proportions of the products are the same as in the previous method, only you need to take 250 ml of boiling water to brew tea with onion skins, and you will also need 100 ml of vegetable oil.

Cooking homemade sprats: process technology

After purchasing fish, clean it. After this you need tea “a la chefir”

", it is with its help that it is possible to give the fish the desired color. In addition, your assistants include onion peels, liquid smoke (read how to make it yourself) and a frying pan. You can add spices to your taste.

How to make sprats from capelin

You will need 1 kg of small fish and 3-4 handfuls of husks. Take vegetable oil 0.5 cups, 2 tbsp. l. salt and 2 tsp. Sahara. In addition, you will need 1 tsp. tea leaves, liquid smoke - 1 tsp, bay leaf and peppercorns.

First you need to brew strong black tea

, then rinse the onion skins, add water and boil for 20 minutes. Strain the broth, discard the husks and measure out a liter of the finished liquid.

Small fish need to be cleaned, head and fins cut off if you think necessary. If the fish is very small, all this may not be cut off.

Mix tea, broth and oil, add salt and sugar, spices, and add fish at the end. Cook all this for 1.5 hours over low heat, add liquid smoke at the end.

If you want, cook a large number of “fish” and put them in the refrigerator. The product can be stored for 2 months. As you can see, you don’t have to think about doing it yourself yet.

DIY sprats

In this case, it is not necessary to boil the fish in a pan, although it cooks faster this way. You can simmer the product in a frying pan.

So, we need small fish 1.5 kg and 3 handfuls of onion peels. Take 3 tsp tea leaves, 1 tsp sugar, 1.5 tbsp vinegar. l., 4 tsp. liquid smoke, pepper and salt to taste, vegetable oil 150 ml, bay leaf 12 pcs.

All fish must be cleaned of intestines, fins and head separated. Brew strong tea in a 250 ml mug and strain. Place onion peels on the bottom of the frying pan and place a layer of fish on top. Sprinkle with seasonings and salt, add 4 bay leaves. After this, add a layer of fish and spices. Please note that there is no need to place a bay leaf on the last layer of fish.

After this, pour oil and vinegar, strained tea, liquid smoke, sprinkle with sugar, cover and simmer over low heat for 4 hours. After this, the dish must be cooled and placed on a plate.

Homemade capelin sprats in the oven

You will need capelin 1 kg, vegetable oil 1 cup, 1 tbsp. l. salt, dry brewed black tea - 2 tbsp. l., a glass of boiling water for brewing it. Also take cloves and black peppercorns to taste - 5-6 pieces.

So, you need to make a strong brew

and cool it down. Strain it and add salt. After this, turn on the oven and heat it to 120-150 degrees.

Pour oil into a deep cast iron frying pan and place the fish, sprinkle with seasoning. Pour tea and salt over the fish so that the tea leaves cover the carcasses, and even out the layer of fish.

Place the frying pan in the oven, reduce the heat to low and cook the sprats for an hour. After the product is cooked, carefully place the fish on a flat plate. Serve it cold, pour over the resulting sauce, garnish with a slice of lemon and herbs.

Homemade sprats in a slow cooker

The appetizers here turn out much tastier than in a frying pan. The ingredients are the same as in the previous one.

So, you need to put all the components in the multicooker bowl, fill them with tea leaves and oil. After this, you need to close the lid and set the “Extinguishing” mode for an hour and a half. After the fish is cooked, it should be placed on a dish, cooled and served with sauce from the bowl.

Recipe for sprats in a pressure cooker

Cooking the product here will not only be delicious. But also quickly due to high pressure. The resulting appetizer literally melts in your mouth, and all because the bones in the fish soften completely.

Ingredients

– see recipe above. So, you need to put the fish and seasoning in a pan, pour the tea leaves and oil over everything, close the lid and put on fire. After the product sizzles, add heat and cook it for 30-50 minutes. The time depends on the size of the fish carcasses. Then, once the sprats are cooked, the pressure cooker needs to be removed from the stove. When the sizzling stops, remove the lid, carefully place the fish on a plate, pour over the sauce and serve.

Sprats in a frying pan: second recipe

You can use this method if you have a divider - a device for evenly distributing fire along the bottom of the frying pan. It is required so that the sauce does not boil over, because the fish needs to be stewed for a long time.

Ingredients

as in the previous recipe. Place the fish, sauce and spices in a deep frying pan with a lid. After this, place a divider and a frying pan on top. After everything boils, reduce the heat to the lowest setting and cover the pan with a lid. The fish should be stewed for 1-1.5 hours. Place the prepared dish on a plate and pour over the sauce.

Sprats are one of the most popular components of table sandwiches and appetizers for boiled potatoes. To make the dish even tastier, and for the hostess to show off her skills, it’s worth trying to cook fish at home. In addition, the process itself is not as complicated as it seems at first glance.

The main secret of the fish snack is its unique color, which can be achieved with the help of strongly brewed black tea. Onions, liquid smoke and a variety of spices can also help make the dish appetizing.

We prepare sprats at home. The best recipe

Golden sprats, shining from the delicate oil, will decorate both a modest tea party with sandwiches and the most festive table. Many consider this small fish to be the same essential holiday ingredient as Olivier salad. Sprats go well with many products, making them an excellent material for all kinds of culinary improvisations. They are served with fresh and pickled cucumbers, boiled eggs, olives and capers, fresh herbs, and peas. They are used to prepare salads and appetizers, sandwiches and canapés, valovans, baskets, profiteroles and much more.

Cooking sprats at home

Sometimes we fail - when we open a purchased jar, we find something not at all what we expected, and instead of fragrant golden backs, we end up with shapeless, inconspicuous pieces. Why not cook sprats at home? This will help avoid such embarrassment, protect us from unhealthy ingredients, and also significantly save money. There is nothing complicated in the recipe, and everyone who has learned to cook sprats on their own has already been convinced of this.

Choosing fish

Biologists say that sprats are a genus of fish from the herring family. Most likely, this is true, but many of us are accustomed to attributing this word more to the method of processing fish. Therefore, we often call herring, sprat, sprat, and any other small fish stewed in aromatic oil. To prepare sprats at home, you can take any small fish without scales.

Most often, it is enough to clean the carcasses from the insides. Cutting off the heads is not necessary, but it is advisable. Fish intended for cooking must be thoroughly washed. Of course, it is best to use real sprats for this recipe.

Product proportions

In order to make sprats at home, you will need the following ingredients:

• 500 grams of fresh or defrosted fish;
• half a glass of aromatic vegetable oil;
• a tablespoon of delicious tea leaves, preferably with bergamot;
• 2-3 onions, the juiciest;
• bay leaf and a few peppercorns;
• sea ​​salt.

For this dish, you can use a mixture of vegetable oils. For example, neutral-tasting olive oil with unrefined sunflower oil. To make the taste of the oil more intense, you can pre-cook ginger, roots, a bunch of herbs, and spices in it.

Cooking sprats at home

A cast iron pot is best for stewing fish for a long time. First of all, you need to pour oil into it and let it warm up. Meanwhile, finely chop the onion and brew tea. Dip the fish and onions in oil, pour in very strong tea and add spices. Cover with a lid and reduce heat to low.

The recipe for sprats at home involves quite a long stew. This is necessary so that the bones are completely steamed and softened. After all, as you know, they contain a large amount of phosphorus and are good for health. And from an aesthetic point of view, a whole fish looks much more pleasant than one broken into pieces. Usually this dish takes an hour and a half to two hours to be fully cooked. Do not throw the saucepan unattended, otherwise the fish and onions may burn. You need to stir the sprats very carefully so as not to break the carcasses. It is better to do this with a narrow wooden spatula. The liquid should completely cover the fish. If it evaporates too quickly, you can add oil or boiling water little by little.

To ensure that the cast iron or pan heats evenly, it is better to use a divider. By the way, this simple device will also protect you from burning. It is advisable to cover the lid with a damp kitchen towel.

Small culinary secrets and tricks

1. If you first fry the onions in oil, the dish will be more flavorful.
2. To give the fish an even more golden color, you can add a handful of onion peels to the broth. Turmeric, saffron, cinnamon, and paprika are used as natural dyes. Just don’t overuse these spices. After all, they have a fairly pronounced taste.
3. Sprats at home are very tasty when cooked in the oven rather than on the stove. The bones are steamed, the flesh is imbued with aromas. You can also use open dishes for baking. It is best to simmer this dish in a cast iron skillet and then finish it in the oven until fully cooked.

Serving homemade sprats to the table

Cooking sprats at home is so simple that this dish can be considered an everyday dish. In addition, no significant costs are required. You can serve them for breakfast or dinner with a simple side dish. The gravy goes very well with mashed potatoes, boiled porridge, and pasta. A salad of fresh herbs will perfectly highlight the rich taste of fish.

This fish is also good for sandwiches. It is only advisable to first place the sprats on a sieve or paper napkins to remove excess fat. Bread, bruschetta or toast can be spread with butter, melted cheese, or sauce. Sandwiches are decorated with slices of cucumber or pepper, fresh herbs, and tomato slices. Fruits, such as avocado and kiwi, also go very well with them.

Homemade sprats are also suitable for making pates. To do this, they are crushed and mixed with boiled yolk, processed cheese, and butter. This pate can be used to fill baskets and unsweetened profiteroles. So, making sprats at home is not at all that difficult. And on the holiday table this delicacy is simply irreplaceable.

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 saucepan with a thick bottom or a 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 so that 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. Sprats need to be cooked for about three hours 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, back up. Salt and pepper each layer, add spices. The dishes should be two-thirds full.

3. Pour in the oil and infusion of the 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

The main advantage of this method is that the snack will not burn; the temperature and time are controlled by the multicooker. The proportions of the products are the same as in the previous method, only you need to take 250 ml of boiling water to brew tea with onion skins, and you will also need 100 ml of vegetable oil.

1. Place fish in a multicooker bowl in layers, add salt and pepper.

2. Pour the oil and the cooled infusion of onion peels with tea into a bowl. With this method, the contents do not have to be covered with liquid on top, since the multicooker is sealed tightly and moisture is retained.

3. Set the cooking mode to “slow cooking” or “stewing” for 90 minutes. During this time, the sprats will cook and the bones will become soft. We are not in a hurry to remove the dish from the bowl, wait for it to cool completely.

Preparing the fish

You can see fish of the same size in cans, so you need to sort the carcasses before cooking.
You should not cook large herring and small sprat at the same time. After sorting, you need to wash the fish. The head and tails of the fish should be removed. Remove the insides of what needs to be done. Some fans do not throw out the caviar, but salt it. It is not needed when preparing sprats. After cleaning, all carcasses must be rinsed again under running water. This is necessary in order to avoid bitterness in the finished dish, since many housewives damage the gall bladder of the fish when cleaning it. After washing, the fish should be placed on a paper towel to drain.

How to cook sprats at home

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

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.

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 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.

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

• 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.

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;
• 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.

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.

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.

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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.

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 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.

Homemade capelin sprat

• Small fish 1 kg
• Vegetable oil – 1 tbsp
• Peppercorns – 6 pcs.

• Salt – 30 g
• Sugar – 10 g

• Onion peels from 5–6 onions
• Tea (dry brew) – 5 tsp
• Bay leaf – 5 pcs.

Recommendations for the recipe “Homemade capelin sprat”

How to cook homemade sprat from capelin in the oven

Choose a form suitable for baking - the sprats should fit tightly in it, with their backs up. If necessary, you can make several layers. Laying in rows ensures the integrity of the fish's shape during cooking.

When the fish is placed in the mold, you need to prepare the filling. To do this, brew five teaspoons of tea leaves with one glass of boiling water and let it brew for a few minutes. Strain the tea leaves and add salt, sugar and butter. Mix all.

Place bay leaf, pepper and onion skins on the fish, distributing the ingredients evenly. You don’t have to use onion peels - the sprats will gain color due to the tea leaves. Pour the prepared liquid on top.

Cover the top of the pan with a lid or wrap it in foil. Place the fish in a cold oven, turning it on at 220 degrees.

When the dish begins to boil, reduce the heat to 160 degrees and cook for two hours. At the end of the cooking time, turn off the oven and leave the dish inside to cool.

Remove the warm sprats from the oven and wait until they have cooled completely before serving. It is advisable to let the finished fish brew in the refrigerator before serving, leaving it there overnight.

Sprats in the oven

• small fish (without scales) – 0.5 kg;
• black tea with bergamot – 4 bags;
• water – 0.25 l;
• olive oil – 100 ml;
• salt, black peppercorns, bay leaf - to taste.

• Thaw the fish. Wash, gut, remove heads.
• Place the fish in a cauldron, cast iron or heat-resistant dish. Sprinkle each layer with salt and spices.
• Pour tea over everything, add butter.
• Place the pan in the oven. Turn it on. Cook for the first half hour at a temperature of 160 degrees, then reduce it to 120 degrees and cook for 1.5-2 hours. If the liquid from the mold evaporates too quickly, you can cover it with foil.

Sprats prepared according to this recipe should also be stored in a jar filled with oil. The jar should be kept in the refrigerator.

Sprats from river fish in a slow cooker

Preparation time: 20 m.

Number of servings: 1

Ingredients per serving

Preparation

We start cooking with fish: it needs to be cleaned, washed, cut off the heads and salted. To prepare the brine, you need a glass of cold, very strong black tea and a handful of dry onion peels.

Cut the onion into half rings.

Place onion peels on the bottom of the multicooker bowl and chopped onions on top.

We lay the fish in layers - I got 3 layers.

Fill with vegetable oil, tea, add seasonings. Close the multicooker and set the “Stew” mode for 2 hours. We are waiting for the signal to end the program.

After cooking, let the multicooker cool completely. During cooking, the liquid and oil combined and completely soaked the fish, and the fish bones softened, as expected for this dish.

Transfer the finished fish into a container and fill with strained oil syrup. Delicious homemade sprats from river fish are ready!

Sprats should be stored in the oil syrup in which they were stewed. You can prepare them for future use and store them in the freezer - freezing does not affect the taste.

Sprat pate

You can also make a delicious sprat pate from these sprats. To do this, pierce the fish with a blender, rub through a sieve and mix with softened butter in the proportion of 3 parts pate to 1 part butter, it turns out very tasty, and most importantly, without preservatives.

Sources: https://kempfish.ru/gotovim-shproty-iz-rechnoj-ryby-doma/ https://www.syl.ru/article/158548/new_gotovim-shprotyi-v-domashnih-usloviyah-luchshiy-retsept https ://4dachi.ru/kulinariya/158166-kak_sdelat_shprotyi_iz_plotvyi_doma.html https://notefood.ru/retsepty-blyud/ry-ba/shproty-v-domashnih-usloviyah.html https://vosmarket.ru/1385-shproty -v-duhovke.html https://m.dom-eda.com/recepts/item/shproty-iz-rechnoj-ryby-v-multivarke.html https://volshebnaya-eda.ru/kollekcia-receptov/osnovnye -blyuda/farshirovannaya-ryba/