Sprats from vendace at home. Video recipe: how to cook a fish delicacy in the oven

Sprats are a very tasty fish that are 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 on your own. Moreover, now there is an opportunity to buy fish at any fish market just for this business. And how should it be prepared before you start cooking?

Let's look at the basic rules for preparing fish for cooking sprats.

Selection and preparation of fish

The main thing is to properly prepare the fish. Preparation is performed as follows:

1. To begin with, the fish must be thawed, sorted and washed;
2. Next, you need to clean it and separate the heads;
3. Also, do not forget to prepare a dark tea leaves, it will give the sprats the desired dark color;
4. You can put salt and granulated sugar in the tea leaves, these components will add flavor to the fish. You can also add liquid smoke and onion peel, due to these components, homemade sprats will turn out no worse than purchased ones;
5. Well, when the fish is prepared, you can start cooking.

Herring sprats in the oven

We will need the following components:

• Baltic herring - half a kilogram;
• 100 grams of vegetable oil;
• Lavrushka - 4 pieces;
• Allspice - 6 peas;
• 1 large spoon of table salt;
• 3 small spoons of black leaf tea;
• 5 grams of onion peel;
• Half a liter of water.

Cooking time - 2 hours 30 minutes.

1. If the fish is frozen, then it must be thawed in cold water;
2. Then we cut off the heads, gut and clean out all the insides;

Next, we make a solution for pouring. Pour hot water into a glass and pour tea leaves into it. Leave for a while until the solution becomes dark in color. After that we cool;

Put the onion peel in a saucepan and pour a glass of water;

We put on the stove, bring to a boil and boil for about 20 minutes. Then remove and cool;

We spread allspice peas in a container with fish and lay out a bay leaf;

Pour everything with vegetable oil and slightly scroll the form so that the oil completely penetrates into the cracks between the fish;

Pour the filling from the tea leaves and the solution of onion peel into a deep cup, mix;

Add salt there, stir until it is completely dissolved. Fill the fish with this mixture;

We place the form with all the components in the oven, preheated to 150 degrees. Cook liquid until boiling;

After the liquid boils, the temperature must be reduced to 120 degrees and cook for 2 hours;

As a result, natural sprats should come out much better and tastier than store-bought ones.

How to make sprats from capelin in a pan

We will need the following:

• 1 kilogram of capelin;
• Vegetable oil - 100 ml;
• 4 laurels;
• 70 ml soy sauce;
• 6 peas of allspice;
• 2 cloves;
• 250 ml of water;
• 5 large spoons of loose tea;
• Salt.

Cooking time - 2 hours.

First of all, pour the tea leaves into a glass and fill it with hot water. It should stand for some time until it becomes dark in color;

Then we defrost the capelin, clean it from the head, entrails and rinse well in cold water;

Pour the brewed tea into a separate cup, add soy sauce, vegetable oil and salt. Since soy sauce itself is salty, so do not add too much salt;

Next, place the fish on the bottom of the brazier in a dense layer. Sprinkle it with allspice peas and bay leaves;

Pour everything with a solution of marinade and put on the stove;

Heat up to a boil and reduce the heat;

Simmer under a closed lid over low heat for about 1-2 hours;

As soon as the liquid is reduced by half, the capelin sprats will be ready, and they can be removed from the fire;

Ready-made sprats can be served with boiled potatoes or rice.

Cooking traditional sprats from sprat

• 600 grams of sprat;
• 100 ml of vegetable oil;
• One cube for broth with a taste of smoked meats;
• 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. To begin with, we prepare the tea leaves. Put the tea in a glass and fill 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 insides and rinse thoroughly;
3. We put the cleaned fish in a pan with thick walls;
4. We knead the broth cube into a powder and sprinkle the fish with it. Also sprinkle with salt, but do not oversalt. Do not forget that the cube contains salt in its composition;
5. Pour the brewed tea into a deep cup, add vegetable oil there and mix. If desired, you can add allspice and bay leaf there;
6. Then fill the sprat with a mixture of marinade and put on the stove;
7. Simmer under a lid over low heat;
8. After about 2 hours, all the liquid should have evaporated, and only vegetable oil will remain;
9. The finished sprat will turn out very tasty and fragrant. 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 of vegetable oil;
• Lavrushka - 3-4 pieces;
• Allspice - 5-6 pieces;
• A little salt.

Fill solution:

• 100 ml of table vinegar 3%;
• 4 large spoons of vegetable oil.

Cooking time - 4 hours.

1. Small fish should be washed with cold water, cut open and take out all the insides. We leave caviar and milk. We wash and clean everything inside. Scales do not need to be removed, we will cook right in it;
2. Peel the onion and cut into thin rings
3. On the bottom of the container from the enameled base, lay out a dense layer of the onion ring, then a layer of fish and sprinkle it with salt, allspice and bay leaf. Put the onion on the fish again and again a layer of fish seasoned with salt, parsley and allspice peas. At the end, put the onion rings on top;
4. In a cup, we dilute a solution of marinade from vinegar and vegetable oil. We mix everything;
5. Pour all the ingredients with the marinade, close the lid and place in the oven;
6. Cooking at a temperature of 130-150 degrees for 4-6 hours;
7. After that, sprats can be served at the table. Or put in a glass jar, pour vegetable oil, close with a plastic bag and put in the refrigerator.

Technique to help: sprats in a pressure cooker

Cooking Ingredients:

1 kilogram of sea small fish - sprat, capelin or herring;

A glass of olive or any other vegetable oil;

1 tablespoon of table salt;

100 grams of sulfur tea;

A glass of hot water;

5-6 peas of allspice;

2-3 pieces of cloves.

Cooking time - 40-50 minutes.

1. Put 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. We spread it in the capacity of the pressure cooker, sprinkle with salt, allspice peas, parsley;
4. Pour everything with ready-made dark tea leaves, cover the lid and put on medium heat;
5. As soon as the hissing begins, we reduce the fire and cook for 30-50 minutes;
6. After that, we remove the pressure cooker from the stove and do not open it for 30-40 minutes;
7. Then open, take out the finished sprats on a dish and serve with any sauce.

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Why serve your favorite fish?

Since sprats are not too 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, 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 put them on paper napkins or a sieve so that all excess oil is glass. Then slices of bread, toast should be greased with butter, melted cheese or sauce. We spread the sprats and decorate on top with slices of fresh cucumbers, peppers, sprigs of greens and slices of tomato. You can add pieces of fruit, such as kiwi and avocado.

They can be used to make pâtés. 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 stuffing baskets and profiteroles.

• In order for the sprats not to fall apart and retain their shape, you need to use a more saturated tea leaves;
• Cooking time depends on the size of the fish. For example, if it is larger, then the cooking period must be increased, if it is small, on the contrary, reduce;
• You can store ready-made sprats in any container, pre-fill the fish with vegetable oil and cover with a plastic bag or lid. Then put in the refrigerator;
• It is undesirable to take out the sprats immediately after cooking, as they can be easily damaged. It is best to wait until they are completely cool.

Sprats made according to these recipes will be a great treat for any dish. They can be used for sandwiches, salads and other side dishes. Try to make them yourself, it's not difficult at all. The main thing is to do everything according to the recipe, then you get an excellent, tender and fragrant fish.

Small jars of sprats, which were once considered delicacy, today it is not difficult to find labor on sale. If anyone does not know, sprat is not the name of the fish, but the final product itself. Baltic herring, sprat, any small fish are placed in a jar.

You can buy it fresh on the market today in any quantity, and then cook your favorite snack.

Why are homemade sprats so good? This is a high-quality from natural ingredients: no preservatives and other chemicals, so even children can eat it.

Cooking homemade sprats: process technology

When you buy a fish, clean it. After that we need tea. "a la chefir”, It is with its help that it is possible to give the fish the desired color. In addition, onion peel, liquid smoke (read how to make it yourself) and a frying pan are in your assistants. 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 t.l. tea leaves, liquid smoke - 1 tsp, bay leaf and peppercorns.

First you need to boil strong black tea, then rinse the onion peel, pour it with water and boil for 20 minutes. Strain the broth, discard the husk and measure out a liter of the finished liquid.

Small fish need to be cleaned, cut off the head and fins, if you see fit. If the fish is very small, all this can not be cut off.

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

If you want, prepare a large number of "fish" and put them in the refrigerator. You can store the product for 2 months. As you can see, you don’t have to think about it with your own hands yet.

DIY sprats

In this case, it is not necessary to boil the fish in a saucepan, although it cooks faster this way. It is possible to darken the product in a frying pan.

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

All fish must be cleaned of the intestines, separate the fins and head. It should be brewed in a 250 ml mug of strong tea, strain. On the bottom of the pan you need to lay the onion peel, put a layer of fish on top. Sprinkle with seasonings and salt, add 4 bay leaves. After that put a layer of fish and spices. Please note that you do not need to put a bay leaf on the last layer of fish.

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

Homemade capelin sprats in the oven

You will need capelin 1 kg, vegetable oil 1 cup, 1 tbsp. l. salt, dry brewing of 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 what needs to be done strong brew and cool it down. Strain it and add salt. After that, turn on the oven and warm it up to 120-150 degrees.

Pour oil into a deep cast iron pan and put the fish, sprinkle it with seasoning. Pour tea with salt over the fish so that the tea leaves cover the carcasses, trim the layer of fish.

Put the pan in the oven, reduce the heat to the minimum mark 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.

Sprats at home in a slow cooker

Appetizers here are much tastier than in a pan. The ingredients are the same as in the previous one.

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

Sprat recipe in a pressure cooker

Cooking a product here will turn out not only tasty. 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 the recipe above. So, you need to put the fish and seasoning in a saucepan, pour everything with tea leaves and oil, close the lid and put on fire. After the product sizzles, the fire must be added and cooked for 30-50 minutes. The time depends on the size of the fish carcasses. Then, as the sprats are cooked, the pressure cooker must be removed from the stove. When the hissing stops, remove the lid, carefully place the fish on a dish, pour over the sauce and serve.

Sprats in a pan: the second recipe

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

Ingredients as in the previous recipe. Fish, sauce and spices should be put in a deep frying pan with a lid. After that, put the divider, and on top - the pan. After everything boils, the fire should be reduced to the smallest and cover the pan with a lid. The fish should be stewed for 1-1.5 hours. Put the prepared dish on a plate and pour over the sauce.

Dishes with fish

Cooking sprats at home: two simple recipes with step-by-step photos and video instructions! Find out how you can quickly prepare delicious sprats in your kitchen exclusively from natural ingredients, without any harmful additives! Incredibly delicious! Great option for snacks and sandwiches!

10-12 pieces

3 hours

256 kcal

5/5 (1)

There are products that we are used to buying, and sprats are one of them. However, you can cook them yourself. And most importantly, such an appetizer turns out to be very tasty and healthy, because it does not contain chemical additives. Therefore, I invite you to familiarize yourself with a couple of options for preparing such a dish.

Recipe for sprats from herring (sprat) at home

Kitchen utensils and appliances: kitchen scales, saucepans with lids (2 pcs.), sieve, stove, teaspoons and tablespoons, gloves, utensils for ingredients, serving and storage utensils.

Ingredients

How to choose the right capelin

To make the finished dish taste good, you need fresh and high-quality ingredients. Therefore, I propose to figure out what fresh capelin or other fish that can be used for cooking should be.

• When buying, pay attention to the eyes. They should be black and transparent, even for a freshly frozen product.
• It is important that there are no ice buildups. Otherwise, such a product has already been thawed, and as a result, the capelin structure will be loose.
• Also pay attention to the abdomen: if they are swollen, then the fish has already begun to deteriorate.
• Try to buy such a product in places with high traffic of people. This increases the chances of buying truly fresh fish.

Step by step cooking

1. Rinse onion peel (3 handfuls) well in water and put in a saucepan with a volume of 3 liters.
   
   
2. Add bay leaf (3 pcs.), Black pepper (15 peas) and 300 ml of cold water.
   
   
3. Put the pan on the fire, bring to a boil and cook for 5 minutes over low heat.
   
   
4. Then add tea (2 tablespoons), mix the contents of the pan, cover with a lid. Remove from heat and let the finished marinade brew for 15 minutes.
   
   
5. In the meantime, you can prepare herring (sprat). It must be thawed, the head, entrails removed and washed well in water.
   
   
6. Now you need to take a pan with a thick bottom and put the fish in it in layers. Make sure it is upside down. This will allow her to remain whole after stewing.
   
   
7. Strain the marinade, squeeze the cake well, because there is still enough moisture in it. Add 2 tsp. salt and mix well.
   
   
8. Pour the prepared marinade and 200 g of vegetable oil into the pan. The contents of the pan should be completely covered with liquid, so if necessary, you can add a little boiled water.
   
   
9. Put the fish on the fire, bring to a boil, cover with a lid and simmer it over the smallest fire, about 2 hours.
   
   
10. After two hours, remove the sprats from the heat, open the lid and let them cool in this form. Otherwise, if you start putting the fish on a plate, it will fall apart.
    
    

Video recipe: how to make sprats at home

I invite you to watch a video that shows how to prepare a sprat (herring) and how to cook a very tasty snack from it. No worse than the purchase option!

A similar fish dish can also be cooked in the oven.

Recipe for sprats from capelin at home

Cooking time: 3 hours.
Calories per 100 g: approximately 185 kcal.
Servings: 12-14 pcs.
Kitchenware: oven, deep baking dish, sharp knife and board, utensils for ingredients, teaspoon, tablespoon, kitchen scale, storage utensils.

Ingredients

Step by step snack preparation

At home, you can cook sprats from bleak in the same way, and if you decide to cook this dish from river fish, then you need to bake them in the oven for about 5.5 hours, at a temperature of 150º.

Video recipe: how to cook a fish delicacy in the oven

This video describes in detail the process of preparing delicious, fragrant and nutritious sprats, which are quite simple and easy to cook on your own, so I advise you to familiarize yourself with it.

How and with what to serve the finished dish

Such a fish appetizer is suitable for any side dish, be it boiled potatoes, rice or stewed vegetables. They also go well with tomatoes, fresh cucumbers and herbs. And with such sprats, very tasty sandwiches are obtained.

Other cooking options

• I also advise you to familiarize yourself with the recipe for “pickled mackerel”, which turns out to be well salted and very tasty. After you try to cook such fish at home, you will no longer want to eat the purchased version.
• And it turns out no less tasty - fried mackerel -.
• If you like red fish, try cooking “fish soup” from it or cook it “in the oven”. Such a dish can be easily served on the festive table or to please your family with it.

Be sure to try to make such a yummy, I'm sure that sprats will not leave you and your family indifferent. And also write your opinions in the comments.

In contact with

Sprats are considered a favorite delicacy of many people. The product can be purchased in a wide range on store shelves. However, the question still arises of how to cook sprats at home. There are many recipes for cooking. To find the most delicious way, you need to experiment.

Sprats: a classic recipe

• fresh sprat - 650 gr.
• sunflower oil - 120 ml.
• cube "Maggi" with smoked flavor - 1 pc.
• bay leaf - 3 pcs.
• black pepper - 5 pcs.
• tea leaves - 35 gr.
• table salt - to taste
• water - 250 ml.

1. Boil water, pour tea leaves, wait for complete brewing. Cut the fish into carcasses, wash under the tap. Take a thick-bottomed frying pan, put the sprat in it.
2. Grind the cube with spices, sprinkle the fish. You can also add some salt to taste. In a separate container, combine tea leaves and sunflower oil, add pepper and bay leaves.
3. Send the pan to the stove, pour the marinade into the container, set the fire to below medium, simmer the product under the lid. Periodically look at the process, after 2 hours the liquid should evaporate.
4. Only sunflower oil will remain in the pan. Turn off the fire, the sprats are ready to eat. Serve as a side dish with rice or potatoes. Sprats can also be consumed as a single snack with bread.

Sprats in a pressure cooker

• herring - 1 kg.
• long leaf tea - 95 gr.
• rock salt - 30 gr.
• vegetable oil - 240 gr.
• drinking water - 250 ml.
• black pepper - 6 pcs.
• clove buds - 3 pcs.
• bay leaves - 3 pcs.

1. Bring water to a boil, pour tea leaves into it. Give the drink a chance to brew well. Next, proceed to butchering the fish. Cut off the head, get rid of the fins, tail and entrails.
2. After that, wash the fish thoroughly and send it to the bottom of the pressure cooker, sprinkle the product with salt, bay leaves, cloves and pepper. Pour in freshly prepared tea leaves and oil, fix the lid, send the container to medium heat.
3. As soon as you hear a characteristic hiss, the burner should be reduced to a minimum and the dish should be simmered for 45 minutes. After the time has elapsed, remove the heat-resistant container from the stove. Do not rush to open the lid. The fish should be infused for half an hour. Sprats are ready to use.

Sprats in a pan

• fresh anchovy - 450 gr.
• cube of spices with smoked taste - 1 pc.
• refined oil - 120 gr.
• black tea - 40 gr.

1. If necessary, cut and wash the fish in the standard way. Brew tea in 200 ml. steep boiling water, leave for half an hour.
2. Spread the fish in an even layer on a large Teflon pan. Pour in the oil and tea leaves, sprinkle the dish with a crushed cube.
3. Cover the container with a lid with a steam valve. Simmer the fish over low heat until all excess moisture has evaporated. After that, transfer the cooked product to a glass container.
4. Pour the sprats with the oil in which they languished. Close with a regular nylon lid, allow the dish to cool. Then the fish should be placed in the refrigerator for a couple of hours.

Sprats in marinade

• sprat - 950 gr.
• sunflower oil - 230 ml.
• bulb - 2 pcs.
• bay leaves - 5 pcs.
• salt - to taste
• peppercorns - 7 pcs.
• table vinegar - 90 ml.

1. Separate the heads from the carcasses, get rid of the insides of the fish. Rinse the product with cool water. Next, start chopping the onion, peel the vegetable and chop into thin rings.
2. Take a glass heat-resistant container, place onion rings in a dense layer. Next comes the fish, sprinkled with salt, bay leaves and pepper. Alternate components. The final layer should be onions.
3. Then start preparing the marinade. Mix vinegar and 120 ml in a separate bowl. sunflower oil. Pour the fish with the resulting composition, cover with a lid and send to the oven preheated to 140 degrees.
4. The dish takes about 5 hours to prepare. After the time has elapsed, sprats can be consumed hot. Also, the fish can be placed in a jar and pour the rest of the vegetable oil. Store the dish in the refrigerator until the next use.

Sprats in onion peel

• onion peel - 15 gr.
• capelin - 900 gr.
• sunflower oil - 95 gr.
• granulated sugar - 40 gr.
• table salt - 30g.
• black tea - 25 gr.
• liquid smoke - 15 ml.
• chopped pepper - 10 gr.
• bay leaves - 6 pcs.

1. Brew loose leaf tea in a French press. Rinse the onion peel, send it to a pot of water, cook the product for 25 minutes. As a result, you will need 950 ml. strained liquid.
2. In parallel, proceed to butchering the fish, remove all excess, rinse with running water. Place the carcasses on the bottom of an enameled pan, add spices, pour onion broth mixed with tea and oil.
3. Do not try to stir the components in a common container. Send the container to the stove at minimum power, simmer the composition for about 1.5 hours.
4. After a certain time, pour in liquid smoke, wait 5 minutes, turn off the burner. Eat the dish hot or send it to the refrigerator after it has cooled completely.

Sprats in the oven

• herring - 600 gr.
• bay leaf - 5 pcs.
• table salt - 30 gr.
• pea pepper - 8 pcs.
• tea leaves - 40 gr.
• filtered water - 500 ml.
• onion peel - 10 gr.

1. Gut the fish and wash thoroughly under running water. Put the product on a deep baking sheet in a dense layer. In parallel, proceed to the preparation of the marinade.
2. Pour a glass of tea leaves with boiling water, wait for cooking and cooling. Place the onion peel in a small saucepan, pour in the resulting tea composition, cook for 25 minutes.
3. Next, cool the finished liquid. Put the spices and bay leaves on the fish, pour in the vegetable oil. Rotate the baking sheet so that the liquid composition completely soaks the product. Then pour in the tea mixture evenly.
4. Send the baking sheet to the oven heated to 160 degrees. Watch the dish, wait until the liquid composition boils. Then the power of the kitchen appliance must be reduced to 120-130 degrees. Simmer the fish for 2 hours, after the time has passed, use sprats in any form.

Sprats in soy sauce

• soy sauce - 75 ml.
• laurel leaves - 5 pcs.
• fresh capelin - 1 kg.
• sunflower oil - 110 ml.
• peppercorns - 7 pcs.
• drinking water - 260 ml.
• clove buds - 3 pcs.
• large leaf tea - 100 gr.
• salt - to taste

1. Brew tea in the usual glass with boiling water. Wait 25 minutes. Cut capelin, get rid of all excess, rinse thoroughly with cool water.
2. Mix the prepared tea leaves, soy sauce, salt and sunflower oil in a separate container. Next, place the fish carcasses on the bottom of the cauldron in a dense layer.
3. Add bay leaves and chili peppers on top. Pour in the marinade, send the container to the burner. Wait for the first bubbles to appear, reduce the heat to a minimum, cover the cauldron with a lid.
4. Simmer the dish for 1.5 hours. Readiness can be determined by eye: as soon as the volume of liquid is halved, remove the sprats from the heat. They can be consumed hot or cold.

Sprats in a multicooker

• long leaf tea - 30 gr.
• fresh herring - 1 kg.
• vegetable oil - 75 ml.
• table salt - 20 gr.
• various spices - to taste
• herring - 1 kg.

1. Place the tea leaves in a French press with a volume of no more than 300 ml. Pour in boiling water, wait until the product is completely brewed. In parallel, proceed to clean the fish. Remove all excess, wash the herring thoroughly.
2. Place the fish in dense layers in a multi-bowl, pour in the tea leaves mixed with vegetable oil and spices. Close the lid of the kitchen appliance tightly, set the “Stewing” program, simmer the dish for 2 hours.
3. After a while, leave the sprats in the slow cooker until completely cooled. At the same time, keep in mind that the "Heating" mode does not need to be left. Store sprats in glass containers.

Use strong tea leaves, with its help, sprats will retain their original appearance and shape. Compare the cooking time with the size of the carcasses. Store the finished product in the refrigerator, preferably in a closed container with vegetable oil. Do not rush to get sprats out of a hot dish if you do not intend to use them immediately. It is better to leave the composition in the container until completely cooled.

Video: homemade sprats

I have wanted to cook for a long time and the day has come. The recipe has been tested and the result is approved. It turns out that cooking homemade sprats is not at all difficult, besides, they turn out to be very similar in appearance to the original sprats from a can.

Of course, many still remember those times of shortage, when buying a jar of delicious Riga sprats in oil was considered a real success. Nowadays, the range of sprats is so large that sometimes you don’t know which one to give preference to. And even despite this, many are wondering how to cook homemade sprats. There are several explanations for this phenomenon. Well, firstly, homemade sprats are cheaper at cost, and secondly, such sprats will be more useful and even safer than store-bought ones.

But what about taste, you ask? Sprats prepared at home, like mine and many others, if smoking was not used in the process of their preparation, differ from purchased ones in the absence of a smoked taste. But this is easily fixed by adding a small amount of liquid smoke to the marinade. To date, there are several ways to prepare sprats.

You can cook them by stewing or languishing in a marinade, or by smoking. In the latter case, they are kept in a marinade, after which they are smoked using cold or hot smoking. From the above, it becomes clear that for the preparation of sprats, you can use not only the stove, but also the oven, smokehouse, slow cooker or microwave.

For the preparation of sprats, you can use sprat, capelin. All this fish is small and belongs to the herring family. In production, the fish is soaked in special brines, after pickling it is smoked, poured with oil and rolled into jars.

Today I want to show you how to cook herring sprats at home step by step with photo. The fish will be cooked (languishing) in the oven in a mixture of decoction of onion peel and strong tea leaves. Thanks to these ingredients, the fish acquires a golden dark brown color during stewing, similar to the color of smoked products. At the same time, brewing tea rich in tannins, in addition to color, will make it harder, and the fish will not hold its shape well when cooked. Well, and, of course, sprats will need spices for flavoring - bay leaf and black peppercorns.

If desired, instead of herring, you can use any of the above types of fish. As for me, sprat with herring is just perfect for these purposes. Capelin has a pronounced specific smell, somewhat different from the smell of sprats.

Ingredients:

• Salaka - 500 gr.,
• A decoction of onion peel - 1 cup,
• Strong tea leaves - half a glass,
• Salt - 1 tbsp. spoon,
• Sugar - 1 tbsp. spoon,
• Black peppercorns - 4-6 pcs.,
• Bay leaf - 2-4 pcs.,
• Sunflower refined oil - 0.5 cups.

Herring sprats at home - recipe

Having prepared all the necessary ingredients, you can start cooking homemade sprats from. First of all, you need to prepare a decoction of onion peel. Onion peel, no matter how clean it may seem, must be washed with warm water before use.

Pure onion peel (take two handfuls) pour a half-liter jar of water. Cook a decoction of onion peel over low heat for 20-30 minutes. The longer it cooks, the richer it will turn out.

While it is cooking, you can prepare the herring. If the fish is frozen, it must be thawed immediately.

Traditionally, sprats are made from gutted fish, without heads. Therefore, cut off the heads of the herring, using an incision on the abdomen, remove the insides. Wash the fish thoroughly inside.

Put the prepared herring in a heat-resistant form in rows.

In the event that you want to cook a lot of sprats, it is better to take a larger form and lay out the fish in rows than lay out the fish in two layers. If this is done, then, most likely, the sprats will lose their appearance, especially those that will be in the bottom row. Put black peppercorns and bay leaf into the form with herring. In addition to these spices, you can add cloves or nutmeg.

Pour in sunflower oil. Opt for refined oils.

Prepare a strong brew.

Mix a decoction of onion peel with tea leaves. Add salt and sugar. The amount of these ingredients can be adjusted to your liking. Stir the marinade for making herring sprats until the salt and sugar are dissolved.

Pour the fish with the resulting marinade. Please note that the marinade should not cover the backs of the fish. Pour the marinade into a container (form with fish gradually). If there is an extra marinade left, and this may be, depending on what form someone has, just do not add it.

Put the fish in the oven heated to 180C. After 15 minutes, reduce the heat to 120 C. Simmer the herring at this temperature for an hour and a half. Times are approximate and will depend on several factors.

Larger ones will take longer to cook than smaller ones. If you want to get softer and dried sprats, you need to keep them in the oven a little longer. Remove the finished sprats from the oven and let them cool completely to room temperature.

The fact is that hot sprats are quite brittle, so if you put them on a plate without letting them cool down properly, you risk breaking them all.

Herring sprats at home, step by step recipe which we examined, like ordinary sprats, can be used for canapes, sandwiches, salads and other dishes. Enjoy your meal. I would be glad if this sprat recipe from herring is useful to you.

Sprats from herring at home. Photo