How to make sprats from bleak: recipes

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.

Step-by-step recipe for capelin sprats in a slow cooker

Ingredients:

Fresh frozen capelin - 1 kg;
Black tea without additives - 2 tbsp. l.;
Rock salt - 1 tsp;
Onion peel - 1 handful;
Laurel leaf: 2-3 pcs.;
Water - 500 ml;
Soy sauce - 100 ml;
Black peppercorns, allspice, 2-3 pcs.;
Vegetable oil 50 ml.

How to cook sprats at home in a slow cooker

Prepare everything you need. Defrost the fish. You shouldn’t take too large one; a smaller one will do better here.

The brine for sprats should be made in advance, as it must be well infused. To do this, place black tea, washed onion peels, salt and spices into a saucepan.

Pour in water and bring to a boil. Remove from the stove and leave in a closed container until completely cooled, or preferably overnight. This will make the liquid more saturated. Strain through a sieve. Throw away the husks and tea leaves.

Clean the capelin, gut it, cut off the heads and fins. Rinse thoroughly, especially from the inside, getting rid of black films.

Place the fish in even rows in the multicooker bowl. This point should be given special attention; if you simply throw the carcasses, it will be difficult to get them out without damaging them.

Pour in the prepared brine.

Place bay leaf, add soy sauce and vegetable oil. For those who don’t mind liquid smoke, you can add a teaspoon at this stage; this will make the sprats taste more like the original store-bought ones.

Set the “Extinguishing” program for 1.5 hours. At the end of the operation, leave the capelin sprats in the multicooker for another hour. If the fish is large, it will take longer to cook it so that all the bones are sure to soften. If you don’t have a multicooker, you can simmer in a thick-walled pan over the lowest heat, but it will take more time.

It is good to try it warm, but traditionally sprats are served chilled on a slice of toasted white bread, topped with a slice of lemon.

The fish should be transferred to a container of a suitable size and filled with vegetable oil. Store in the refrigerator for no more than 5-6 days.

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.

Sprats from bleak at home

Fish delicacies usually rarely appear on our daily menu. Most often it is sliced lightly salted salmon, smoked salmon and, of course, sprats in oil. Canned small fish with a pleasant smell and delicate taste have only one drawback - there are few of them in the jar. But you can prepare sprats at home from bleak in any quantity.

Why spend money on store-bought sprats if you can cook them yourself? For this we need a small freshwater fish, bleak. All fishermen are familiar with this representative of reservoirs: it is the small fish, weighing about 60 g, that makes up the main catch of those who like to throw a fishing rod into the river. It is also convenient for catching larger inhabitants of the depths.

Resourceful housewives, in order to process the men's catch, learned to prepare many dishes from bleak. The fish is salted, pickled, fried, but the most delicious option is obtained when making sprat. The traditional appetizer comes out juicy and tender; it doesn’t require fancy ingredients. And most importantly, knowing how to prepare sprats from bleak, you will be confident in the quality of the product.

4 recipes for sprat from bleak

Do you want to pamper your loved ones with delicious fish sandwiches in butter? Then choose the method you like - and act!

In a frying pan

Ingredients:

800 g fish;
400 ml filtered water;
10 tsp. loose leaf tea;
8 peas of allspice;
3 carnation stars;
2-3 bay leaves;
¼ tbsp. olive oil.

Preparation:

We wash the fish well with running water and remove the scales.
We make tea.
Crush the bay leaf in a mortar.
Place the bleak in a frying pan without oil in 2-3 layers, sprinkling each layer with salt.
Pour in tea, add pepper, cloves and bay leaves.
Let it boil, add oil.
“Smoke” the sprats over low heat for 2-3 hours, periodically removing the foam.
We take out the fish after it has cooled so that the carcasses do not fall apart.

In the duck house

If you don’t really like the taste of fried fish, then you can make sprats in a duck pot or thick-walled pan.

Ingredients:

750 g fish;
10 g coarse salt;
7 peas of allspice;
3 bay leaves;
1 tbsp. strong tea without additives;
250 ml vegetable oil.

Preparation:

We clean the fish, tear off the head, remove the entrails.
Mash the pepper and bay leaves.
Sprinkle the carcasses with salt and seasonings and place them in the duckling pan.
Pour in freshly brewed tea and butter.
Place on low heat.
Cooking for 2.5 hours. Homemade sprats are ready.

In the oven

With the same set and quantity of ingredients, fish can be made in the oven. Only half of the tea does not need to be pre-brewed: we will need it in dry form. And don’t lose sight of one more additional component - 2 tbsp. l. liquid smoke.

Preparation:

We wash the fish, clean it from scales, remove the entrails and tear off the heads.
Pour the tea into a thick-walled bowl (or baking dish) and cover the top with foil.
We place the false sprats with their bellies down.
Sprinkle them with pepper and chopped bay leaf.
Place a layer of bleak again.
Brew tea using the remaining tea leaves.
Add 2 tbsp to it. l. salt, mix.
Pour over the fish and add oil.
Preheat the oven to 170 degrees.
Cover the pan with a lid and place in the oven.
After 4 hours, add smoke.
After another 1.5 hours, homemade sprats are ready.

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.

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!

Sprats from bleak at home

Have you ever tried homemade sprats? But this is really a very tasty and, without a doubt, healthy product, unlike store-bought ones. And making it yourself is not so troublesome. And you can see this for yourself by reading the recipes below. We recommend preparing sprats in this case from bleak, although you can use any other small fish if you wish.

How to make sprats from bleak at home - recipe

Ingredients:

For the marinade:

coarse salt - 10 g or to taste;
allspice peas – 5-7 pcs.;
bay leaves – 2-3 pcs.;
strong black tea – 200-250 ml;
refined vegetable oil – 250 ml.

Preparation

We peel fresh bleak, wash it thoroughly and place it in a thick-walled frying pan or saucepan, sprinkling the layers with salt, broken bay leaves and allspice peas. You can also remove the head and entrails from the fish if desired.

Now pour a glass of very strong black tea on top of the fish and fill everything with vegetable oil without aroma. If you have mustard oil available, you can add just a little bit of it. Now we place the container with the fish on the fire, let it boil, and then reduce the heat to the very minimum and leave for about two and a half hours. After this, let the fish cool completely and we can enjoy the great taste of homemade sprats.

Sprats from bleak at home in a slow cooker

Ingredients:

For the marinade:

coarse salt – 10-15 g or to taste;
allspice peas – 5-7 pcs.;
black peppercorns – 7-10 pcs.;
clove buds (optional) – 1-2 pcs.;
bay leaves – 2-3 pcs.;
strong black tea – 275 ml;
refined vegetable oil – 250 ml.

Preparation

It is very convenient to prepare homemade sprats from bleak using a kitchen assistant - a multicooker. To do this, as with traditional preparation, we clean the fish from scales, if desired, also remove the heads and gut them, and then wash them and place them in a multi-pan. Brew strong black tea using boiling water and about five to seven teaspoons of tea leaves. Add salt to taste, throw in black and allspice peas, and clove buds. You can replace some of the salt with soy sauce, which will give the final dish a special note. Fill the fish in the bowl of the multi-device with spicy tea leaves, add vegetable oil without aroma and turn on the device in slow cooking mode for two hours. After time has passed, let the sprats cool completely and only then remove them to a dish or transfer them to a convenient storage container.

Sprats from river fish at home You can make a chic appetizer with your own hands, having at your disposal a small amount of small river fish and some ordinary ingredients. It’s not difficult to prepare homemade sprats; the main thing is to adhere to the basic, correct technology described below.	Squid with garlic and cheese in the oven The most accessible sea creature can confidently be called squid, which quite often appears in our everyday menu. There are quite a lot of recipes with their participation, and further we will offer only the most original versions of a uniquely delicious dish.
Sprat sprats at home If you don’t trust the quality of purchased canned fish, then you should definitely prepare these delicious sprats yourself. Next, we will describe in detail the entire process of creating this wonderful snack from ordinary sprat.	How to cook shrimp deliciously? We offer several incomparable recipes with basic shrimp in this article. We'll tell you how to cook them in an original way to serve with beer in a large company, describe an option for quickly cooking them in a frying pan, and also learn how to make a luxurious salad from available ingredients.

womanadvice.ru

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!

How to prepare sprats from bleak

Have you ever tried homemade sprats? But this is really a very tasty and, without a doubt, healthy product, unlike store-bought ones.

And making it yourself is not so troublesome. And you can see this for yourself by reading the recipes below.

We recommend preparing sprats in this case from bleak, although you can use any other small fish if you wish.

How to make sprats from bleak at home - recipe

coarse salt - 10 g or to taste;
allspice peas – 5-7 pcs.;
bay leaves – 2-3 pcs.;
strong black tea – 200-250 ml;
refined vegetable oil – 250 ml.

We peel fresh bleak, wash it thoroughly and place it in a thick-walled frying pan or saucepan, sprinkling the layers with salt, broken bay leaves and allspice peas.

You can also remove the head and entrails from the fish if desired.

Now pour a glass of very strong black tea on top of the fish and fill everything with vegetable oil without aroma. If you have mustard oil available, you can add just a little bit of it.

Now we place the container with the fish on the fire, let it boil, and then reduce the heat to the very minimum and leave for about two and a half hours.

After this, let the fish cool completely and we can enjoy the great taste of homemade sprats.

Sprats from bleak

Sprats from bleak, the article describes how, after catching a lot of small fish, in particular bleak, you can prepare sprats from it.

Often we, fishermen, become the owners of an incredible amount of small fish, and the large one, of course, as always, left, either by breaking the leash or simply waving its tail goodbye. And this cannot be verified, only believed. But a real fisherman should be able to tell a story and spread his arms wide, showing the size of the fish that came off the hook...

But seriously, in fact, the catches of roach and bleak are in quantities amounting to tens, or even up to hundreds of pieces. Where to put small fish? The wife just snorts, looking at the pile of sparkling fish, saying, clean it yourself. And the cat, fed up with Whiskas, just doesn’t raise his tail above a pile of fish. But he’s already too lazy to mark her.

Meanwhile, bleak is a very tender and fatty fish, one of the fattest among fish in central Russia. And I make homemade sprats from it. I don’t allow my wife into this matter .

Women somehow cook fish and meat too sluggishly, dryly and soullessly. The fisherman must be able to cook the fish he caught with his own hands.

Moreover, if the fish is a working one, caught in the rain, in severe frost, in the northern winds, howling like a flock of jackals in the dogwood thickets.

So, sprats from bleak

The most tedious and time-consuming thing is to clean the scales of many small fish. However, the bleak scales can be easily removed, even by running your fingers over the fish carcass. But you will still need a fish scaler or knife.

The fish is scaled, gutted and washed. It needs to be salted. This delicate fish is salted quickly, no more than twenty minutes. After salting, you need to rinse it and spread it with liquid smoke. By the way, about the smoke. Previously, I was sure that this was pure chemistry.

But the bottle says that classic liquid smoke is made from natural smoke from burning deciduous trees through initial liquefaction, and then by sublimation, like some kind of moonshine. It’s also written on the fence, you say. And you'll be right. Now they just don’t write anything.

But, being not a beginner in this culinary business, having smoked fish both on the Volga Islands and in a home smokehouse in the kitchen, having once tried to cook fish (chum salmon) and lard using liquid smoke, I realized that there is not much difference in taste .

In addition, the instructions state that liquid smoke is purified from harmful impurities and carcinogens. In natural alder, cherry and apple haze, all residual substances remain after the wood is burned.

I usually blot the fish with a cotton swab or napkin. And then I place the carcasses in a baking tray with a good tefal coating. After about forty minutes of cooking the bleak in the oven, the fish can be taken out and placed in a pressure cooker.

Here, after boiling the water, you need to remove the foam, salt the broth, add a bay leaf, ground black pepper and generously add vegetable oil. The result should be little water and a lot of oil, or better yet, no water at all. Only fish and butter. Cook in a pressure cooker for 2-3 hours.

The main thing is that the carcasses do not fall apart, but are placed in a jar in the form of whole fish. Smoking will to some extent help preserve the shape and appearance of the fish even after boiling for a long time in a pressure cooker.

Well, our homemade bleak sprats are ready. You need to cool them, fill a glass with good chilled vodka and taste this delicacy, prepared with your own hands. Or pour a cup of coffee and make a sandwich with sprats. Bon appetit!