Homemade sprats from herring, river fish, capelin, bleak, sprat: delicious recipes. How to cook fish sprats at home in the oven or slow cooker?

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

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

Sprats at home - recipe

To prepare sprats in oil, I will need the following products:

Fresh frozen sprat – 1.5 kg (I just have that much);
Onion peel – 2 zhmeni (the peel from approximately 6-7 onions);
Seasoning – a mixture of black, red and white peppers (I use “Bouquet of Peppers” seasoning);
Bay leaf – 12 leaves;
Salt;
Sugar – 1 teaspoon;
Sunflower oil – 150 ml;
Black tea – 3 teaspoons;
Liquid smoke - 4 tablespoons;
Vinegar – 1.5 tablespoons.

To prepare homemade sprat sprats, you need to clean the sprat, put it in a frying pan, sprinkle with seasonings and simmer.

How to cook sprat sprats at home, with photos

I pour tea into a mug, pour boiling water (250 ml) and leave for the tea to brew.

I defrost the sprat, clean it, remove the heads and entrails, rinse it well and put it in a colander to drain.

After the tea is well brewed, I pour it through a strainer into a glass to remove the tea leaves and cool it a little.
I take a deep frying pan and put onion peels on its bottom.

I spread a layer of sprat on the onion skins.

Sprinkle with a mixture of peppers, salt and add 4 bay leaves.

I lay out the next layer in the same way as the first, and so I lay out all subsequent layers. I don’t put a bay leaf on the last layer, but just sprinkle it with seasoning and salt.

When all the sprat is laid and sprinkled with seasonings, pour sunflower oil, strong brewed tea, 4 tablespoons of liquid smoke, vinegar into the frying pan and sprinkle with sugar. Cover the pan with a lid and simmer on very low heat for 4 hours. The sprat should not boil, but simply simmer.
After the time has passed, I remove the pan from the heat and let the already cooked sprats cool.

Carefully transfer the cooled sprats in oil to a plate.

Delicious homemade sprats are ready.

Using this recipe, you can prepare sprat sprats at home. But what to do with them next is up to you, unless, of course, after you try them, you have something left of them.

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

Sprats in a slow cooker

Compound:

sprat or similar fish – 0.5 kg;
coarse salt – 20 g;
soy sauce – 20 ml;
strong brewed black tea – 0.5 l;
seasoning for fish - to taste;
vegetable oil – 80 ml.

Cooking method:

Pour oil into the bottom of the multicooker.
Place the cleaned fish tightly.
Sprinkle the fish with spices and salt.
Strain the strong tea and mix with soy sauce. Pour it over the fish.
Turn on the unit by selecting the “Extinguishing” program. Set the timer for 2 hours.

Transfer the finished fish into glass jars. Store in the refrigerator.

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

With liquid smoke

Fish gourmets claim that it is from smelt that the most flavorful sprats are obtained. It’s not difficult to check this, because cooking doesn’t take much time, and the recipe is so simple that even a novice cook can handle it.

Grocery list:

clean water – 0.5 l;
salt - tbsp;
sugar - tsp;
vegetable oil – 45 ml;
tea bag;
smelt – 0.5 kg;
“Liquid smoke” - 15 gr.

Used/W/U ratio:

proteins: 6.7;
fats: 7.78;
carbohydrates: 0.87;
calorie content: 84.06.

The recipe makes five servings.

Time spent: 2.5 hours.

How to make sprats at home with your own hands:

Clean the smelt, rinse, wait until the moisture drains.
In a separate container, bring water to a boil. When the liquid begins to bubble, add spices and Liquid Smoke. Cook for 2-3 minutes, then turn off the heat and cool the dressing.
Place the fish in a baking dish with brine (in this case, the appetizer will be cooked in the oven), pour over oil, and season. The latter should completely cover the carcasses.
Place the container in the oven and simmer at minimum temperature for 120 minutes.

The recipe allows the use of any spices. The most common are bay leaf, allspice and ground black pepper.

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

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

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

Recipe for sprat with smoked aroma

The pleasant light aroma of smoked meats from an open can of sprat is familiar to many from childhood.

Ingredients:

fresh frozen sprat – 1⁄2 kg;
odorless vegetable oil – 1⁄2 cup;
filtered water – 1 glass;
strong tea (large leaf without additives) – 1 tbsp. l. with a slide;
bouillon cube flavored with smoked meats – 1 pc.

Cooking:

Allow the fish to defrost in room conditions without using sudden increases in temperature.
Wash the carcasses, clean the intestines, cut off the heads, and place each on a paper towel.
Brew the tea infusion with a glass of boiling water, strain after 15 minutes so that no tea leaves get into the dish.
Pour vegetable oil into a roasting pan or cauldron with thick walls.
Crush the broth cube, sprinkle the sprat on top, and transfer it to a container with oil.
Pour strong tea leaves there.
Send the contents to a very low heat and continue to simmer with the lid ajar until all the filling liquid has evaporated.
Pour the prepared sprats into a sterile glass jar, fill with the remaining oil and screw tightly.

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