Sprats at home - 6 best recipes

River fish is famous for its excellent taste and contains many small bones that make feasting difficult.
The solution will be recipes for preparing sprats from small river fish at home, since during prolonged heat treatment the bones soften and become invisible. What side dish do you prefer with seafood?

Potatoes 30%, 343 votes
343 votes 30%
343 votes - 30% of all votes
Without garnish 25%, 293 votes
293 votes 25%
293 votes - 25% of all votes
Fresh vegetables 22%, 249 votes
249 votes 22%
Read also: How to smoke sterlet in a hot and cold smokehouse
249 votes - 22% of all votes
Stewed vegetables 14%, 165 votes
165 votes 14%
165 votes - 14% of all votes
Cereals 9%, 103 votes
103 votes 9%
103 votes - 9% of all votes

Total votes: 1153

18.04.2020

Potatoes 30%, 343 votes
343 votes 30%
343 votes - 30% of all votes
Without garnish 25%, 293 votes
293 votes 25%
293 votes - 25% of all votes
Fresh vegetables 22%, 249 votes
249 votes 22%
249 votes - 22% of all votes
Stewed vegetables 14%, 165 votes
165 votes 14%
165 votes - 14% of all votes
Cereals 9%, 103 votes
103 votes 9%
Read also: How to properly dry river and sea fish at home in spring, summer and winter? How to salt and dry fresh, dried, salted fish? How to dry fish in the summer so that flies don’t land, in the oven, electric
103 votes - 9% of all votes

Total votes: 1153

18.04.2020

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What you need for cooking

Under production conditions, the fish is kept in brine, then dried a little, smoked and, as a final step, heated in oil. It’s easier to make sprats at home, and the results are no worse.

For sprats at home you will need the following ingredients:

Small river fish - bleak, perch, roach, crucian carp, shamaika.
Tea brewing - gives a characteristic golden color, prevents overcooking due to the binding properties of tannins
Onion peels - just like tea, they color and additionally add a piquant note. The tea and husks can be used together or separately.
Sprats are suitable for products with a smoked aroma - liquid smoke, smoked seasonings - salt, paprika, bouillon cubes, skin/tail/head of smoked fish. Lapsang souchong tea, known as “tar” or “smoked” tea, is also suitable. For a specific note, you can simply add liquid smoke, but not more than 0.5 tsp. for 1 kg of fish.
Vegetable oil, preferably olive or a variety with added olive.
Salt - regular, no additives (except smoked).
Soy sauce - if the variety is salty, then the marinade should be added just a little bit.
Spices optional - black/allspice pepper, bay leaf, sugar, turmeric, cloves, basil, thyme.

The dishes for cooking sprats on the stove/oven should be thick-walled. If you want to keep the fish in any brine, it is better to take a glass or plastic tray.

Sprats from capelin at home

Sprats from capelin can be prepared using liquid smoke, which will give the finished dish a special aroma and aftertaste.

What ingredients will you need?

The recipe for sprat from 1 kg of capelin includes:

laurel leaves – 2 pcs.;
loose leaf tea without flavorings – 15 g;
filtered water – 300 ml;
allspice peas – 8 pcs.;
table salt – 10 g;
non-fragrant vegetable oil – 300 ml;
natural liquid smoke – 5 ml;
dry green basil – 1 g;
crushed black pepper – 2 g;
chopped dry thyme – 1 g.

Liquid smoke is an optional ingredient, but if it is absent, the aroma and taste of sprats will become less vibrant.

Step-by-step cooking process

When preparing sprats from capelin, you must follow the sequence of actions described below:

The capelin must undergo standard preparation (the giblets should be removed from the carcass, the head should be cut off, and the caudal fin can be removed if desired).
Rinse the gutted capelin thoroughly in running water and place it on a paper towel to dry.
Next, you need to boil filtered water and brew the prepared tea leaves in it.
When the brew has cooled, it should be strained.
After this, you need to dissolve the salt in the tea leaves, add dry spices (basil, thyme and pepper) and pour in liquid smoke. Mix the ingredients thoroughly.
Then you need to put the capelin in a suitable form in one layer (if all the fish does not fit, then you can use 2 forms, and the infusion solution, oil, as well as laurel leaves and peppercorns need to be divided into 2 parts).
Place peppercorns and bay leaves on top of the capelin. Pour the contents of the mixture from point 5.
Finally, the ingredients need to be carefully poured with oil.
Place the mold in the oven, heated to 200 degrees.
After approximately 15 minutes, the oven temperature should be reduced by 50 degrees. In about 3 hours the sprats will be ready.

Ready capelin should be cooled in the mold.

How to make sprats from roach

Small scales do not need to be removed; they, like the seeds, will soften during the cooking process. The heads of the fish must be removed and gutted.

For cutting, it is convenient to use this technique - cut the head from the side of the spine with a knife or scissors, then pull it apart - the insides will be removed along with the head.

The prepared fish should be washed with cold water and allowed to drain.

Next, prepare a marinade from strong tea leaves, onion peels, soy sauce and oil. The listed ingredients are used in different proportions. You can do without soy sauce and husks. Tea and oil are required ingredients.

The method of processing sprat also varies. Onion skins can be boiled and squeezed out, or placed on the bottom of the dish where the fish will languish. According to the method, sprats from small fish are prepared in a pressure cooker, frying pan, saucepan/saucepan, multicooker, in a mold in the oven.

The fish is placed in a heat-resistant dish or slow cooker, filled with brine and simmered over low heat for 1.5 to 3-4 hours. Then it cools down, cools for 5-6 hours in the refrigerator and, in a tray with an airtight lid, is perfectly preserved for up to 1 week.

River fish sprat recipe

The most affordable way to cook sprats is on the stove. Any pan is suitable as a dish, but it is better if the container is thick-walled, like a cauldron.

You can cook sprats yourself at home. It turns out very quickly and tasty if you cook them in a pressure cooker.

We take small fish: mackerel, sprat, gobies, capelin, etc.

We cut off the heads and gut them.

Wash the prepared fish well in cold water.

Brew tea: 1 tablespoon per glass of boiling water. The tea will give the fish a beautiful golden color.

Be sure to let the tea steep for 10-20 minutes.

While the tea is steeping, carefully place the fish in the pan, tail to tail.

Salt the fish just like you would for frying, only a little more. Add black pepper and bay leaf. Pour in a mixture of vegetable oil (sunflower, corn or olive) and tea in a 1:1 ratio, so that the fish is almost covered with this mixture. The main thing is not to overdo it with tea, otherwise the fish will taste bitter.

Close the pressure cooker with a lid, close the valve and set the time to 40-60 minutes. Cooking time depends on the size of the fish; the larger the fish, the longer it will take to cook. All bones must be soft.

After the signal, wait until the pressure drops. The sprats are ready.

Sprats can also be cooked in a frying pan with a tight lid in the oven or slow cooker; it will only take 2-3 hours, again depending on the size of the fish.

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.

Cooking in a slow cooker

Cooking sprats in a slow cooker is 2 times faster than in a saucepan.

Cooking time: 60 minutes

Cooking time: 90 minutes

Number of servings: 6

KBZHU: 359.2/10.4/34.74/1.4

Ingredients:

1 kg of sprat or other small fish;
peels from 4 onions;
4-5 tea bags of black tea;
1 tsp each salt and sugar;
10 peas of a mixture of black and allspice;
300 ml vegetable oil;
50 ml soy sauce.

Cooking method:

Pour half a liter of water into a saucepan, add tea and onion skins, boil, leave to simmer for 5-7 minutes. Strain the broth, season with spices and herbs, leave to cool.
While the marinade is chilling, gut the thawed fish, remove the heads, and rinse. Place future sprats in a multicooker in layers. Pour oil and soy sauce into the marinade and stir.
Pour in the fish, close the multicooker with a lid and set the “Stew” mode and the time for 1.5 hours.

When the sprats are cooked, leave them to cool in the marinade. Then store in the refrigerator. If you really want, you can also eat hot fish.

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.

Sprat sprats at home

At home, you can preserve an analogue of purchased sprat sprats.

At the same time, the recipe contains available ingredients. For ease of preparation, the sequence of actions is accompanied by a photo.

What ingredients will you need?

When preparing sprat from 1 kg of sprat, you should prepare:

tea bags (without flavorings) – 6 pcs.;
purified water – 150 ml;
unfragrant sunflower oil – 200 ml;
cube with smoked aroma – 2 pcs.

If desired, you can add 3-5 g of table salt.

Step-by-step cooking process

The scheme for creating sprats from sprat consists of the following steps:

The sprat must be prepared according to the standard and washed.
Place fish carcasses on a paper towel to remove moisture.
Pour boiling water from purified water into a suitable container and place tea bags in it.
When the brew has cooled, you need to remove the tea bags from the brew.
Dissolve the salt in the tea leaves and pour the oil into the resulting solution. Mix the ingredients.
Next, you should prepare 2 baking sheets, and divide the available ingredients into 2 parts.
Place approximately 500 g of sprat on one baking sheet in one layer.
Chop the cube and sprinkle it over the fish layer.
Then you need to fill the contents with marinade (1/2 part). It should cover the fish completely.
Place the contents in the oven, the required temperature is 120 degrees.
The heat treatment time takes about 3 hours.
Remove the pan with the sprats from the oven and let the fish cool completely.

Cooled sprats can be served or transferred to a container for storage. The second baking sheet should be prepared in the same way.

Selection and preparation of fish

You can use any fish for sprat. Herring, capelin, sprat and any other small sea fish are suitable for this task. You can also use river fish, such as perch, pike, asp.

The main thing is to prepare the fish correctly. Preparations are carried out as follows:

First, the fish needs to be defrosted, sorted and washed;
Next, you need to clean it and separate the heads;
Also, do not forget to prepare dark tea leaves, it will give the sprats the desired dark color;
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;
Well, when the fish is prepared, you can start cooking.

Herring sprats in the oven

Ingredients	Quantity
herring -	half a kilo
vegetable oil -	100g
bay leaves -	2 pieces
allspice -	6 peas
table salt -	1 large spoon
black leaf tea -	3 small spoons
onion peel -	5 grams
water -	0.5 l
Cooking time: 150 minutes	Calorie content per 100 grams: 239 Kcal

How to do:

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.

Sprats from herring at home

Sprats at home (the recipe with photo allows you to preserve fish quickly and without errors), like the purchased version, can be used to prepare salads, sandwiches and even soups.

What ingredients will you need?

To create sprat from 1 kg of herring the following is used:

table salt – 60 g;
peel from 3-4 large onions;
boiling water from filtered water – 400 ml;
laurel leaves – 8 pcs.;
peppercorns (you will need black) – 12 pcs.;
ready-made strong tea leaves (3-4 tea bags are required per 200 ml) – 200 ml;
dark granulated sugar – 15-20 g;
non-fragrant vegetable oil (it is recommended to give preference to olive oil) – 200 ml.

Additionally, you can include about 2 g of crushed nutmeg in the recipe.

Step-by-step cooking process

The stages of canning herring are in the following order:

The husks must be washed, after which the remaining moisture should be shaken off.
The herring must be gutted and the head cut off from the carcasses. After this, the fish must be thoroughly washed in running water, both outside and inside.
Next, clean onion peels need to be placed in a saucepan and filled with approximately 400 ml of filtered water.
Place the saucepan on the stove over low heat and simmer the husks for approximately 30 minutes.
The prepared onion broth should cool completely in the saucepan. Next you need to strain it.
Strain the tea leaves and combine it with a decoction of onion peels. Dissolve granulated sugar and salt in the resulting mixture.
Then you need to transfer the herring to a baking sheet in one layer (preferably laid in a jack). On average, 1 kg of fish yields 2 baking sheets.
Place laurel leaves and peppercorns on top of the herring. Try to distribute the ingredients evenly.
After this, the contents of the baking sheet need to be filled with oil. Approximately 100 ml is spent on a baking sheet.
At the end, you need to carefully pour 200 ml of solution from point 6 onto each baking sheet. It should completely cover the contents.
Place the baking sheet in the oven (temperature should be 180 degrees) and cook the fish at this temperature for approximately 15 minutes.
Next, you need to reduce the temperature in the oven to 120 degrees and simmer the fish for approximately 1 hour.

Leave the sprats to cool in the pan. The second baking sheet needs to be decorated in the same way. For storage, the fish should be transferred to an airtight glass container and poured with marinade from a baking sheet.