How to make sprats at home: recipes from different types of fish

Selection of raw materials

Sprats are not the usual canned food, but a certain type of fish that was the first to be preserved.

For cooking you can take the following raw materials:

frozen herring;
fresh or freshly frozen sprat;
caught perch;
small sprat.

You can also take another fish whose body does not have scales.

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

Cooking secrets

A delicious snack without the use of any chemicals at home is simple to prepare, but takes a long time. The raw materials acquire a pleasant golden hue thanks to natural coloring compounds: onion peels, tea leaves, soy sauce. In order for the final result to meet all expectations, you should understand several important points.

Secrets of cooking sprats:

Strong tea leaves are used as a dye. The ideal proportions are 1 tbsp. l. loose leaf tea per glass of boiling water or 4 bags for the same volume of water.
The bags or leaves should be brewed in advance, as well as a decoction of onion peels, if it is used during the cooking process.
A decoction of the husks will give the fish a golden hue, and tea will color the carcasses a brownish-bronze color. The color intensity can be changed depending on preference.
Connoisseurs of fish dishes recommend using smelt in cooking.
The cooking time for sprat depends on the size of the fish. The larger the carcass, the longer it will take to cook, since during the process it is necessary for all the bones to soften. On average, it will take 1.5-2.5 hours to prepare sprats.
You should remove the giblets and remove the head from even the smallest fish.
The addition of spices depends on the taste of the cook, but bay leaves, allspice peas and black pepper are considered classic spices.
If you move the finished dish into a sterile jar, add vegetable oil left over from stewing, and seal it tightly, then the preparation can be stored for 3-4 weeks in a cold place.

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

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 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

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.

Recipes for delicious sprats at home

Every housewife has a favorite recipe. Often when fishing, fishermen share their secret additives for homemade sprats. These twists give each recipe its own personality.

It’s worth trying several cooking methods and recipe options to choose one that will please the whole family and surprise your friends.

Cooking herring sprats in the oven

Half a kilogram of herring.
Half a glass of refined vegetable oil.
3–4 bay leaves.
5-6 peas of allspice.
1 tablespoon iodized salt.
3 full teaspoons of strong loose leaf tea.
20-30 grams of onion peels.
400 gr. water.

It will take 2.5 hours to fully cook.

The fish is placed in a dense layer in a fireproof glass container, cauldron, or duckling pan. If you lay it out loosely during cooking, it will fall apart.

Prepare the solution:

The entire tea leaves are brewed in one glass of boiling water. The solution should be as rich in color as possible. Cool.
Pour in the washed onion peels with a second glass of water, bring it to a boil and simmer over low heat for 20 minutes. Remove from heat and leave to infuse.
Allspice and pieces of bay leaves are evenly placed between the fish carcasses.
Pour refined oil in a thin stream, trying to get it on every fish.
While the sprats are soaked in oil, mix the tea solution and the onion peel decoction in a separate container.
Add salt and stir until it is completely dissolved.

The solution covers the fish completely.

Important! Place in an oven preheated to 160 degrees. As soon as the solution boils, reduce the temperature to 120. If the liquid evaporates quickly, you can cover it with a lid or foil. After 2 hours the dish is ready. It should cool down.

Sprat sprats in a slow cooker

A multicooker simplifies the process of preparing many dishes. Thanks to additional functions, the sprats in it are tender and the bones are not felt at all:

1 kg of sprat prepared in the above manner fits tightly into the multicooker bowl.
Brew one and a half tablespoons of strong tea leaves or 7-8 bags of bagged tea in a glass of water.
Mix tea leaves, a tablespoon of salt and a quarter cup of sunflower oil in a container. Add 2 tablespoons of soy sauce, a few peas of allspice and 2 bay leaves.
Pour the prepared solution over the fish. It should be 1 cm higher than her level.
The extinguishing time is set to 2 hours.

The sprats are taken out after they have cooled completely.

Smoked capelin sprats cooked on the stove

Utensils for cooking on the stove should be deep and preferably thick-walled:

1 kg of small capelin.
2-3 handfuls of soaked onion peels.
1 tbsp. a spoonful of coarse table salt.
1.5 tablespoons of strong black tea, brewed in a glass of boiling water.
150 gr. any vegetable oil.
6-7 peas of black allspice.
5-6 pieces of bay leaf.

Preparation:

The fish is laid out in dense layers with the backs facing up.
Soaked onion peels are laid between each layer.
Mix tea leaves and oil.
Add pepper, bay leaf broken into small pieces, and dissolve the salt.
Pour the prepared mixture over the fish, covering it completely.
Cover tightly with a lid.
Simmer at a low boil for 1.5-2 hours.

Let's celebrate! Commercially produced sprats are contraindicated for children due to their high benzopyrene content. It is a carcinogen formed in fish during smoking. Scientists have proven its involvement in the formation of tumors.

By making sprats at home, no harmful substances are formed, vitamin D and calcium are preserved. Store them in the refrigerator, pouring oil.

Recipe with liquid smoke

Cooking sprats using liquid smoke will avoid the smoking process, which is not always available to chefs.

Required:

herring or any other small fish – 1 kg;
a full tablespoon of strong tea brewing;
onion peel - loosely filled 0.5 liter jar;
salt with sugar - 1 faceted glass (50 g);
1⁄2 cups odorless vegetable oil;
filtered water – 1.25 l;
liquid smoke – 1 teaspoon;
black and allspice peas - at your discretion;
bay leaves – 2-3 (to taste).

Homemade recipe:

Pour 1 liter of hot water over the onion peel, cook on the stove for 20 minutes, strain the broth.
Brew tea with the remaining hot water, leave for 15 minutes, and strain. Combine the decoctions.
Salt the liquid mixture, sweeten it, pepper it, add oil.
Place the fish, cleaned of giblets and heads, into a saucepan with a thick bottom and fill with the prepared filling.
Place the pan on low heat and simmer for 1.5-2 hours. The simmering time depends on the size of the herring.
When there are 10 minutes left before the end of cooking, add liquid smoke to the container.

Delicious herring sprats are ready. It should be remembered that you cannot turn the contents of the pan, as the carcasses will turn into mush.

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

Recipe with soy sauce

Soy sauce will give the fish a pleasant salty taste with a spicy kick.

Ingredients:

fresh frozen capelin – 1 kg;
soy sauce – 1/3 cup;
bay leaf – 5 leaves;
vegetable oil – 1⁄2 cup;
purified drinking water – 1 glass;
black peppercorns – 7-8 pcs.;
carnation stars - 3 pcs.;
loose leaf tea without flavoring – 100 g;
salt - at your discretion.

Action plan:

Brew tea with boiling water and let stand for 25-30 minutes.
Gut the capelin and wash under the tap.
Combine the tea leaves in another container with the sauce and butter.
Place the capelin in a cauldron in a thick layer.
Place bay leaves and peppercorns on it.
Pour the marinade over the workpiece and place it on a medium-heated stove burner. As soon as the first bubbles appear, reduce the temperature to low and place the lid on top.
Simmer the capelin for 1.5 hours. Readiness is determined visually: as soon as the volume of liquid is reduced by half, you can remove the container from the heat.

Sprats can be eaten either heated or chilled.

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

Cooking in a slow cooker

A multicooker helps the modern housewife save time and effort for cooking.

Components:

large sprat – 1⁄2 kg;
coarse salt – 2 tbsp. l without slide;
soy sauce – 2 tbsp. l.;
strong brew of black tea – 0.5 l;
fish seasoning - optional;
sunflower (odorless) oil – 80 ml.

Sprat sprats at home should be prepared as follows:

Place the oil in the multicooker and place the fish fillets tightly in it.
Sprinkle salt and spices on top.
Strain the tea leaves and mix with soy sauce. Season the fish stock with the prepared filling.
Set the multicooker to “Stew” mode and set the timer for 2 hours.
Sprats prepared at home are stored in a jar with oil for 3-4 weeks.

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

Sprat recipe

Sprat, like any small fish without scales, is suitable as a raw material for canned food.

Need to:

medium sprat – 1 kg;
black tea (strong) – 3 tbsp. l.;
clean drinking water – 1 glass;
extra fine salt – 1 tbsp. l. without a mound;
vegetable oil without aroma - 1⁄2 cup;
9% vinegar – 2 tbsp. l.;
allspice and black peppercorns - at your discretion.

The dish is prepared like this:

Tea leaves are brewed with a glass of boiling water.
All excess is removed from the fish, the heads are cut off.
As soon as the tea leaves have cooled, add salt and oil to the liquid.
Place the fish on a paper towel to dry slightly.
Place the fish in the multicooker pan with their backs facing up.
In the “quenching” mode, keep the workpiece for about 2 hours, after pouring the carcass with a mixture of oil and tea leaves.
Once the finished dish has cooled, it can be served with sandwiches or canapés.

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

Recipe with onions

Homemade golden sprats from herring will be smoked and moderately salted.

Required:

herring – 1⁄2 kg;
onions – 0.2 kg;
onion peel - a full glass;
tea bags with a touch of bergamot – 4 pcs.;
clean filtered water – 0.5 l;
odorless refined oil – 1⁄2 cup;
laurel leaves – 4 pcs.;
salt of large fractions - to your own taste;
allspice and black peppercorns - 3-4 pcs.

To prepare sprat, follow these steps:

Cook a decoction of onion peelings and a glass of water. Strain until the liquid comes out clean.
Brew tea by squeezing the tea bags.
Combine the decoctions.
Chop the onion into half rings.
Take a frying pan with a thick bottom, pour oil into it, and fry onion half rings in it.
Place the herring in the roasting pan, add some salt, and pour in the onion-tea sauce. Season with spices.
Stew the herring for an hour, then catch the bay leaf and simmer the dish for another hour. Watch out, if the filling boils away earlier, you can add 50-70 ml of boiled water to the fish.
If you cook canned food with onions, they acquire a unique aroma and taste, which makes herring a snack in its own right.

Depending on how you prepare sprats, they can become an addition to festive canapés or an independent dish. A product prepared at home will completely replace a store-bought counterpart, and in addition, the cook will definitely not have any doubts about the quality of the preparation and raw materials.

From sprat

It’s even better to prepare sprats at home, which can be stored all winter. Cooking time – 1.5 hours. The number of calories per 100 grams of the finished product is 192 kcal.

What do you need:

Brewed black tea from 3 tea bags or three small spoons of tea leaves;
Half a kilo of sprat;
100 grams of vegetable or sunflower oil;
200 milligrams of water;
1 cube of broth (beef, chicken).

How to cook:

Brew strong tea and let it brew.
Clean the carcasses and rinse well.
Place the fish in a tight row in a deep frying pan or saucepan.
Pour tea over the sprat and add the chopped cube.
Add oil.
Place over high heat until it boils.
After boiling, reduce the heat to low and simmer until all the liquid has evaporated and only carcasses and meat remain.

The finished dish is cooled and stored in the refrigerator.

Herring with laurel

The main ingredient of the recipe is herring. However, unlike previous recipes, in this case the fish must be prepared first - simmer over low heat in the oven or simmer in a saucepan. Only after these manipulations can you proceed to cooking.

Grocery list:

herring – 0.5 kg;
salt – 1 tbsp;
onion peel decoction – 1 glass;
bay leaf – 4 leaves;
allspice – 6 pcs.;
tea leaves – 125 ml;
vegetable oil – 125 ml.

Used/W/U ratio:

proteins: 14.33;
fats: 14.84;
carbohydrates: 0.08;
calorie content: 183.01.

The recipe is for three people.

Time spent: two hours.

How to make sprats with your own hands: step-by-step algorithm

Peel the onion. Place the heads themselves in the refrigerator - they will be useful for other dishes. All you need is a couple of handfuls of peels.
Rinse the husks in hot water.
Thaw the herring, remove unnecessary parts, gut the insides, rinse thoroughly, then dry with paper towels.
Brew tea leaves in boiling water.
Place the husks in a saucepan and add 0.5 liters of water.
Cook the infusion over high heat for 30 minutes.
Mix the decoction of the husk with the tea leaves, add salt, add sugar, and mix the ingredients vigorously.
Place herring in a single row in a baking dish.
Add bay leaves, peppercorns, vegetable oil and marinade. It is important that the brine completely covers the fish carcasses.
Place the mold in the oven and simmer the sprats for 60 minutes at a temperature of 120°C.

If desired, sprats can be additionally seasoned with aromatic cloves or chopped nutmeg.

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With onions and allspice

Despite the fact that usually a small fish is used as an appetizer, you can also make a tasty appetizer from herring. The treat turns out no less tasty and aromatic.

Grocery list:

a couple of herring carcasses;
three onions;
refined oil – half a glass;
glass of water;
tea leaves - tbsp;
sweet peas, salt to taste.

Used/W/U ratio:

proteins: 9.74;
fats: 26.36;
carbohydrates: 3.17;
calorie content: 248.97.

The recipe is for five people.

Time spent: three hours.

Herring sprats: how to make at home

Prepare tea leaves in a separate container. When it's ready, strain through a strainer.
Peel the onion, rinse, and chop into half rings.
Thaw the herring, remove the entrails, head, and fins. Rinse and chop into pieces five centimeters thick.
Place half of the onion in the pot. The half rings should completely cover the bottom of the container.
Add spices.
Place the pieces of herring in a container, cover with the remaining onion, and add salt.
Pour in vegetable oil, strained tea leaves and a glass of clean water.
Close the container with a lid, place it on the stove, set the temperature to minimum and leave the sprats to simmer for two hours.

Remove the finished snack from the heat, transfer to a separate container and place in the refrigerator.

If the sprats are placed in a sterile jar, filled with the remaining brine and closed tightly, the dish can be stored in the refrigerator for a month.

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