Cooking sprat at home. Fake sprat sprats

23.06.2021

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 about 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 taste - 1 pc.
bay leaf - 3 pcs.
black pepper - 5 pcs.
tea leaves - 35 gr.
table salt - to taste
water - 250 ml.

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

Sprats in a pressure cooker

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

Bring water to a boil, pour over tea leaves. Let the drink brew well. Next, proceed to butchering the fish. Chop off the head, get rid of the fins, tail and entrails.
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 made tea leaves and oil, fix the lid, send the container over medium heat.
As soon as you hear the characteristic hiss, turn the burner down to a minimum and simmer the dish for 45 minutes. After the expiration of the time, 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 eat.

Sprats in a frying pan

fresh hamsa - 450 gr.
cube of spices with smoked flavor - 1 pc.
refined oil - 120 gr.
black tea - 40 gr.

If necessary, cut and rinse the fish in the usual way. Brew tea in 200 ml. boiling water, leave for half an hour.
Spread the fish in an even layer in a large Teflon skillet. Pour in the oil and tea leaves, sprinkle the dish with chopped cubes.
Cover the container with a lid with a steam escape valve. Simmer the fish over low heat until all excess moisture has evaporated. After that, transfer the cooked product to a glass container.
Fill the sprats with the oil in which they languished. Close with a regular nylon lid, let the dish cool down. Then the fish should be placed in the refrigerator for a couple of hours.

Sprats marinated

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

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

Sprats in onion skins

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.

Brew a large leaf tea in a French press. Rinse the onion skins, send to a saucepan with water, cook the product for 25 minutes. As a result, you will need 950 ml. strained liquid.
At the same time, start cutting fish, remove all excess, rinse with running water. Place the carcasses on the bottom of an enamel pot, add spices, pour in onion broth mixed with tea and butter.
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.
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.
peas - 8 pcs.
tea leaves - 40 gr.
filtered water - 500 ml.
onion peel - 10 gr.

Gut the fish and rinse thoroughly under running water. Place the food on a deep baking sheet in a thick layer. In parallel, start preparing the marinade.
Pour boiling water over a glass with tea leaves, wait until cooking and cooling. Place the onion skins in a small saucepan, pour in the resulting tea composition, cook for 25 minutes.
Next, cool the finished liquid. Place the spices and bay leaves on the fish, pour in the vegetable oil. Swirl the baking sheet to completely saturate the liquid. Then pour in the tea mixture evenly.
Send the baking sheet to an oven preheated to 160 degrees. Watch the dish, wait for the liquid composition to boil. Then the power of the kitchen appliance must be reduced to 120-130 degrees. Simmer the fish for 2 hours, after the expiration of the time, 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.
carnation buds - 3 pcs.
large leaf tea - 100 gr.
salt to taste

Brew tea in a familiar glass with boiling water. Wait 25 minutes. Cut the capelin, get rid of all excess, rinse thoroughly with cool water.
In a separate container, combine the prepared tea leaves, soy sauce, salt and sunflower oil. Next, place the fish carcasses on the bottom of the cauldron in a dense layer.
Top with bay leaves and peas. 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.
Simmer the dish for 1.5 hours. Readiness can be determined by eye: as soon as the volume of the liquid is halved, remove the sprats from the heat. They can be consumed hot or cold.

Sprats in a multicooker

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

Place the tea leaves in a French press, no more than 300 ml. Pour in boiling water, wait until the product is completely brewed. At the same time, start cleaning the fish. Remove all excess, wash the herring thoroughly.
Place the fish in thick 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 Stew program, simmer the dish for 2 hours.
After a while, leave the sprats in a slow cooker until they cool completely. 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 the sprats will retain their original appearance and shape. Compare the cooking time to the carcass size. Store the finished product in the refrigerator, preferably in a closed container with vegetable oil. Do not rush to get sprats out of hot dishes if you do not intend to use them right away. It is better to leave the composition in the container until it cools completely.

Video: homemade sprats

Sprats at home

In the modern world, it is not very difficult to get poisoned with familiar dishes, if you are 10% of what they are made of. In order to insure yourself and your loved ones against sprats poisoning, and at the same time not to give up this familiar delicacy, we suggest that you prepare sprats at home on your own. It is difficult to imagine any festive table without our long-loved sandwiches with sprats.

This product is loved by adults and even children. A delicious fish in oil has long taken pride of place on the festive table and is not going to give up positions. Like any canned food, sprats are a product that has the risk of spoiling. Sprats in oil are mostly produced in iron cans. In other words, it is impossible to assess the appearance of this product, and therefore, one cannot be completely sure of the quality and freshness of sprat.

Making sprat from anchovy

To prepare this dish, you will need a small hamsa. You can take capelin. You will also need sunflower oil and water, as well as seasonings. We recommend you stick with traditional pepper and salt. Black pepper is required and preferably ground. The last ingredient will be bay leaves. The time it takes to prepare this dish is 4 hours.

Hamsa sprats are just as tasty

It is not difficult to cook sprats at home, you will need to follow our instructions exactly, and then in the end you will get no worse than store-bought delicious sprats. You will definitely need a sturdy container in which you will cook the sprats. We advise you to stay with an ordinary cauldron. If you do not have such a container, then you should give preference to a saucepan, preferably aluminum. Please note that if you expect to get a pan that will be filled and top with sprats, then you will need exactly twice as much raw material.

We suggest you cook sprats at home using a very simple recipe. First of all, you need to clean the existing fish from the scales. You also need to be able to do this. Not many people know that you should clean the fish from the entrails too, and then rinse very thoroughly. The next thing you need to do is place all the fish you have in the pot and cover it with water. Then it remains to add salt to taste. Don't worry salt is added more than once. After that, it is worth pouring in sunflower oil.

Be very careful. It must be poured 1 cm above the water level. Do not forget that the amount of oil directly depends on the diameter of the dishes in which you will cook. After all the necessary preparations, you can turn on the fire.

Sprats boiling stage

Making delicious sprats is not as easy as it sounds. A high concentration of attention is required from you. Make a small fire immediately after the water in the pan reaches a boil. You must not miss this moment, otherwise the sprats will lose their shape. Immediately after the water begins to boil, you need to cover the pot or other container in which you are cooking with a lid, and leave the fish to cook for 3.5 hours. At this time, it is worth looking at the fish. Don't let things go by themselves.

Cooking sprats in a saucepan

Not everyone can cook sprats deliciously. After the remaining sprats have been cooked for the specified time, it will be possible to remove the lid from the container in which they are located. This is done so that all the water in which the fish is immersed can gradually evaporate, and the fish, in turn, can absorb the maximum amount of sunflower oil. At this stage, you need to pepper and salt the fish again and add the last ingredient - bay leaf. Then continue cooking the sprats for about 40 minutes more.

The time it takes for the fish to cook completely on a straight line will depend on its size, and therefore on the amount of water in which it is cooked.

Storing sprats after cooking

After the sprats are cooked, you can take them out of the container and prepare sandwiches. These sprats are great for keeping in the refrigerator. But keep in mind that they should be stored in a closed container. You can even make sprats at home from ordinary sprats. This fish can be used as a completely independent dish. You can make a delicious salad or serve it as an appetizer. There are a lot of recipes for making sprat.

Storing ready-made sprats in dishes

If you have about 1.5 kg of freshly frozen fish, you can prepare delicious sprats according to a special recipe. Their taste will resemble classic sprats, but at the same time have an unusual onion flavor. To make onion sprat, you will need the following foods. These are fish in the above quantities, onion husks and a combination of red, black and white peppers. Don't forget to buy 12 pieces as well. bay leaf and salt. This recipe involves adding 1 teaspoon of sugar and black tea to the fish in a proportion of 3 teaspoon.

You also need to prepare sunflower oil, about 150 ml and such an ingredient as liquid smoke, you will need 4 tablespoons of it.

Cooking sprat is a fun process, you can please your family with a delicious dish without putting a lot of effort into it. Pour tea into a mug prepared in advance and pour boiling water over it. 250 ml will suffice. After that, you need to leave it so that it brews well. Start processing fish. You will need to thoroughly clean it and remove the insides and heads from each of the fish. This process is time consuming, so please be patient.

Another equally delicious recipe

This recipe for sprats is very simple, so the only thing that is required of you is to follow the instructions for cooking step by step exactly as indicated. So, after cleaning the fish, you need to take a frying pan and put onion skins on its bottom. The pan should be deep enough. On top of the husk, carefully lay out the fish, which should be covered with pepper and seasoned with bay leaves. 4 leaves are enough. Understand the principle of laying out. It consists of 3 layers. Pepper, fish and bay leaves alternate 3 times.

Natural and tasty. Sprats without additives

Tea and sugar are added last, as well as 4 tablespoons of liquid smoke. And don't forget to add sugar. Cover the pan tightly with a lid and leave to simmer. Moreover, the fire should be minimal. Here it is necessary to take into account one nuance, that the fish should not boil, but languish, so to speak.

After cooking, the sprats should cool. Sprats in oil can be put on a salad pillow, or you can make butter and vegetable sandwiches. This is a good snack to go with any occasion. Everyone can master the cooking technique. Now you don't have to go to the store for your favorite delicacy, because you can cook it yourself. Bon Appetit!

Video

Due to the fact that the sanitary service of the Russian Federation has imposed a ban on Latvian products, many Russians cannot buy sprats "Riga Gold". And what a delicious fish it was! It can still be purchased, but much more expensive. But you can enjoy delicious small fish without any problems! To do this, you just need to cook sprats at home. It will not take you a lot of effort and material costs. Just follow the simple instructions in our article. Did you know that sprats can be made from river fish? So do not rush to give all this small change to the cat. Bale is an excellent base material for sprats.

We repeat the industrial process at home

This recipe is suitable for those who have a smokehouse at their disposal. Sprats, contrary to the ideas of inexperienced people, are not some special type of fish, but a method of cooking it. But not all the inhabitants of the seas and rivers are suitable for the honorable role of becoming the contents of the jar of "Riga gold". They should be small fish. In the Baltic states, sprat, sprat, sprat, sprat, capelin are used. Herring fry are also suitable.

The fish is smoked in hot smoke without any preliminary preparation (that is, with heads and entrails). Sprats then go through a minimum of processing. They simply remove their heads, put them beautifully on the jars, fill them with vegetable oil and preserve them. But how to make fish sprats at home?

Pour coarse salt into a tray that has the ability to drain the liquid. Distribute in an even layer. We spread the gutted fish without scales, but with heads. Sprinkle it with salt. After two hours, shake off the grains and hang the fish in a home smokehouse. To create smoke, we use shavings of fruit trees and alder.

Turning smoked fish into sprats

After forty minutes, the smoking process can be stopped. Cool and air the fish. We remove the heads. Now we are preparing the marinade. We brew very strong black tea. You need to take three sachets for a glass of boiling water. Dissolve a teaspoon of sugar in tea and cool. Add to the drink two glasses of vegetable oil, 2 tbsp. l. salt, 4 tbsp. l. vinegar or lemon juice, a glass of brandy and spices: peppercorns, coriander, caraway seeds, fennel. We lay out the fish in one layer in a fireproof form.

Then pour the marinade so that the liquid completely covers the contents and tighten the form with foil. We place the mold in the oven and process it at a temperature not lower than 60, but not higher than 90 degrees. The pasteurization time depends on the size of the fish, but on average it is two hours. Then the sprats cooked at home need to be cooled by opening the oven door. We put it in a glass jar and store it in the refrigerator for no more than a week.

Recipe without a smokehouse

What if we can't fumigate the fish with hot smoke? It's OK! Even in an ordinary city kitchen, you can cook sprats at home. Any small fish without scales will do for this. Fresh frozen food should be allowed to thaw at room temperature. Pour a glass of unrefined sunflower oil into a cast-iron frying pan or pot (that is, into a vessel that is suitable for long-term stewing).

We put it on the fire to warm up. We also put a kettle with water to boil. Peel and finely chop two onions. Pour a tablespoon with a slide of black long tea into the infuser (you can also use bergamot). Pour a glass of boiling water and let the tea brew. Put half a kilogram of a small fish and onion in the heated oil. As soon as the latter is golden, pour in the strong tea leaves (carefully draining it from the thick), add two bay leaves, five peppercorns and sea salt.

Cover the cauldron or frying pan and keep the fire to a minimum. We simmer for a long time - after all, we need the fish bones to completely soften. Stir from time to time with a wooden spatula, but carefully so that the fish do not break. If the moisture has evaporated, you need to add boiling water.

Multicooker recipe for capelin

Now let's look at how to make sprats at home, if our fish is with scales and is not so small. In this case, you will have to tinker with her. We clean a kilogram of capelin, free it from the entrails and cut off the heads. You need more tea for this type of fish. It will not only give the capelin a beautiful bronze tint, but will also help to keep its shape and not fall apart when stewing. We take ten tea bags in a glass of boiling water. Let the tea brew brew and cool slightly.

In a bowl, mix a quarter cup of unrefined vegetable oil, tea and a large spoonful of sea salt, and then stir. it is better and faster to cook in a multicooker. You will be relieved of the hassle of constantly monitoring the process. Put the fish in the multicooker bowl. Add peppercorns, bay leaves, and other seasonings. You can use the spice "Liquid Smoke" - just one tablespoon. Pour the oil-tea marinade into the bowl and set the "Stew" mode, and the timer - for two hours.

This rather large fish needs not only to be pre-cleaned, gutted and heads cut off, but also to darken a little in the oven. We spread the herring tightly, backs up. We simmer at low temperatures. After that, the fish should be given time to infuse in its own juice. We brew very strong black tea. When the infusion cools down, dilute it with 100 ml of vegetable oil, add spices and salt.

Pour herring with this marinade so that the liquid covers the fish. We put in an oven preheated to 150 degrees. After some time, we lower the temperature to 120 degrees. Bake for about two hours, let cool with the oven door closed. We carefully take out the sprats and transfer them to clean and dry glass jars. This delicacy can be kept tightly closed in the refrigerator for about two weeks.

Sprats from sprat

First, we remove the heads of the fish, and if the carcasses are large, then the insides. We wash a pound of fresh prepared sprat. Pour three tea bags with a glass of boiling water. Let's let it brew well for half an hour. Put the prepared fish in one layer in a rooster or cast-iron pan with high sides, fill it with tea leaves. Sprinkle with crumbled bouillon cube with smoked flavor.

Pour in one hundred grams of vegetable oil - refined sunflower or olive oil is suitable for at home. The stock cube already contains salt and spices, so they need to be added to the fish in smaller quantities than in the previous recipes. We put the container with the sprat on a very small stove fire.

Simmer under the lid for about an hour. During this time, the tea should evaporate, and only fish and oil remain in the dishes. Turn off the heat and let it cool slowly. If the sprat is immediately transferred to the jars, then it will immediately fall apart. Fill the fish with the oil in which it was stewed.

Beautiful sprats

The Baltic delicacy "Riga Gold" delighted not only the stomach, but also the eyes. The fish in such a tin were bronze, whole and shiny. To make such sprats at home, you just need to save, and not throw away the onion peel. We'll need two generous handfuls of it. We wash the husk, fill it with a glass of water and put it on fire. After boiling, cook for twenty minutes.

Then we filter, and discard the used husk. At the same time, we brew very strong tea (four bags per glass of boiling water), cool. You can dissolve a large spoonful of salt and a little sugar in the still warm tea. Gutted fish without a head (herring, herring fry, sprat, anchovy) are placed on a baking sheet or in a refractory form, very tightly backs up. Fill with half a glass of vegetable oil.

You need to move the shape a little so that the fat penetrates the cracks between the fish. Top with bay leaves, peppercorns, and other spices as desired. We mix tea and a decoction of onion peels, pour the fish with them. We put in a preheated oven and cook at first at 150 degrees. When the liquid over the fish boils, reduce the heat to 120, then bake for two hours.

Sprats from river fish at home

Not only sea dwellers are suitable as a base product for a delicacy. Sprats can be made from bleak, asp, pike, and perch. But river fish needs a special approach. It is necessary to gut the carcasses, cut off the heads, rinse thoroughly. We peel two onions and chop them into thin rings. We take a thick-walled saucepan or frying pan. Put a layer of onion rings on the bottom of the container.

Then we place a layer of fish. Sprinkle it with crumbled bay leaves and salt and pepper. Put the onion again, place the fish on top. We also add spices. The onion should be the topmost layer. We make a fill, for this, pour one hundred milliliters of vinegar into four soup spoons of vegetable oil. Shake the marinade and fill it with the contents of the saucepan. We put it in the oven and cook at 140 degrees for about five hours.

Why is a homemade product useful?

The homemade sprat recipe is universal. You can make a delicacy from any fish. Unlike a store product, it will not contain any preservatives or dubious stabilizers. That is why homemade sprats do not last as long as factory canned food. Maximum two weeks in a sealed container in the refrigerator! But such sprats are eaten much faster than the shelf life expires.

Sprats have always been considered a delicious product that is present on every festive table. Even those who were not particularly fond of fish never gave up sandwiches with sprats. They have always attracted others with their bright and rich taste.

Unfortunately, in our time, manufacturers of sprat do not pay the necessary attention to the quality of their manufacture. Moreover, this question is relevant in relation to many products, including meat and dairy products. In this regard, real housewives master home cooking technologies for various products. Sprats are also no exception. The home cooking process has many advantages, and the main one is quality control. No one will cook for themselves products from non-fresh ingredients. Everyone who does this knows that nothing superfluous that could harm health should not be put into sprats, especially with regard to preservatives, flavor enhancers and other chemicals that modern food manufacturers are so keen on.

Sprats should be understood as a separate type of fish, but in no way a method of preparing certain types of canned food, as some "experts" believe. This delicacy got its name from the name of a small fish, which is the starting material for the preparation of such canned food.

The following fish can be used:

Perch.
Sprat.
Baltic herring.
Another small fish that has no scales.

Before preparing a delicacy, the fish must be thoroughly washed and the heads removed, although this may not be done. In addition, you must have all the necessary containers and other tools and components for each recipe.

Homemade sprat recipes

Classic recipe

To do this, you need to prepare the following components:

0.5 kg of any small fish. Both fresh and frozen fish will go.
A glass of vegetable oil, and any. The most important condition is rich aroma.
One tablespoon of tea leaves, adding various flavors to it. Experience has shown that bergamot may be the most interesting.
One pair of onions to be juicy.
Don't forget about bay leaves.
Peppercorns - 5 pieces.
Salt to taste. The ideal option is sea salt.

The best pot for making sprat is a cast iron boiler. First of all, sunflower oil is poured into a bowl, after which it is well heated over a fire. While the oil is heating, the onion is chopped and the tea leaves are prepared.

After the oil has warmed up well, add fish and chopped onions to the kettle. After that, a very strong tea brew is poured here with the addition of all spices. Finally, the cauldron is closed with a lid and left over low heat. Cooking sprat takes a long time. This is necessary so that the bones soften and when eaten, they are not felt on the teeth.

At this stage of cooking, the dish has to be stirred quite often. A wooden spatula is suitable for this purpose. Moreover, this must be done carefully enough so that the fish remains intact. After all, it is the whole sprats, and not in pieces, that are served to the table, especially for the holiday.

When the product is cooked on fire for a long time, almost all the moisture has time to evaporate. This should not be allowed and constantly add boiling water to the cooking dish. The moisture level must be constant.

How to cook sprats in a multicooker

Recently, the multicooker has been very popular: after all, it helps to prepare any dish. The most important thing is that you do not need to stand over it: loaded all the ingredients, closed, turned on and wait for the product to cook.

To prepare sprat in a multicooker you need:

Prepare 1 kg of peeled small fish (capelin).
Brew strong tea: 10 bags for one glass of boiling water.
Take one tablespoon of salt.
Pour into a glass (1/4 part) of sunflower oil.

Cooking technique

At the initial stage, capelin is prepared: it is removed from the entrails and the heads are cut off, after which they are well washed under running water. Following this, tea is brewed and salt with sunflower oil is added. Everything is thoroughly mixed. Then the fish are put in order in a multicooker and filled with a mixture of tea leaves, oil and salt. Pepper and bay leaf are also added to the multicooker. Alternatively, you can use purchased spices, with liquid smoke. The dish is stewed for 2 hours.

To prepare this delicious dish, you need to prepare:

One kilogram of sprat.
Large-leaf tea infusion.
One fourth of a glass of vegetable oil.
Coarse salt - 2 tablespoons.
Soy sauce - 2 tablespoons.

Cooking sequence:

The sprat gets rid of the entrails, cutting off the heads, after which it is thoroughly washed under running water.
All fish are laid out in rows in a multicooker bowl.
Strong tea is brewed and mixed with soy sauce.
Spices and herbs are added to taste.
If brine is prepared, then it is added to the multicooker bowl. There should be enough to fill the fish completely.
The extinguishing time is about 2 hours.
After cooking, the finished product is laid out in any container, and preferably in glass jars.

For this, the following components are purchased:

The main component is the herring, which must be prepared in advance. To begin with, you will have to darken it a little in the oven or stew it in a container. After that, you need to leave the fish so that it is infused in its juice.

Suitable additional ingredients:

Salt and sugar to taste.
Brewing from regular black tea.
Liquid smoke for flavoring (as needed).
Onion husks, which will provide the necessary, rich color and aroma.
A little pepper and bay leaf are enough. Excessive spices can ruin the entire product.

Simple sprats: recipe for cooking

A simple recipe for making sprat may turn out to be no less interesting. What is needed for this:

Peel the fish.
Herring is laid out in a baking tray. At the same time, you need to control so that the fish lies tightly.
Tea is brewed with boiling water: it needs up to 500 ml. At the same time, it should be remembered that tea in bags is worse than black leaf tea.
Tea and spices are added to the fish.
The oven is heated up to 150 degrees, after which the fish with spices is placed in it.
Set the temperature regulator to 120 degrees and simmer the fish for 2 hours.

Interesting! If the fish is immediately put out of the baking sheet, without allowing it to cool, then it will immediately fall apart.

As mentioned above, any small fish, including tulka, will do for self-cooking sprat.

What is needed for this:

1 kg of tulle.
Any black tea - 3 tablespoons.
One glass of water.
A tablespoon of salt, no top.
Sunflower oil - 100 ml.
Black and allspice pepper.
Vinegar - two tablespoons.
First of all, tea is brewed with boiling water, per glass.
While the tea is being brewed, the fish is prepared, removing everything unnecessary.
After the tea leaves have cooled, vegetable oil and salt are added to it.
The fish is placed on a paper towel to dry a little.
The fish is laid out in a slow cooker, backs up.
Sprats languish in the stewing mode for about 2 hours. Before that, you must not forget to add tea leaves with spices to the fish.
After cooking, when the dish has cooled down, it can be placed in the refrigerator.

Advantages of homemade sprats over purchased ones

In modern conditions, when all manufacturers are engaged in total economy, as well as the replacement of natural products with artificial ones, both in whole and in part, cooking food at home becomes especially relevant. For example:

The home product consists of natural ingredients, which cannot be said about the purchased products.
The naturalness of the product is always guaranteed.
The quality of home cooking is always superior.
A homemade product is always prepared without the addition of all kinds of chemical additives.
As a rule, an expired product can be purchased in a store.
In addition, if you cook sprats yourself, it will cost much less. And if you catch fish in a pond or on a river, then the price of this product will generally be minimal, with maximum quality.

Self-preparation of sprat does not require special skills, it is enough to set a goal and have a desire. If you cook sprats in a multicooker, then you do not need to follow the process. In other words, it will take a minimum of time.

Many people have loved sprats since Soviet times, but after the collapse of the Soviet Union, the main producer of this product ended up abroad. Small smoked fish in cans began to be closed not only by well-known enterprises with a solid reputation, but also by small firms, many of which do not value their name, being interested only in getting momentary profit. As a result, many of our compatriots, buying sprats, is like playing the lottery: you never know what is hiding in a tin can. If you are lucky, there will be an appetizing-looking and tasty fish, the carcasses of which are tightly pressed against each other. Unlucky - under the lid you will find fish gruel, which you do not want to eat and it is a shame to put on the table. If you are not a supporter of this kind of "gambling", you should learn how to make sprats at home. Then the result will be predictable, and such a snack will be relatively inexpensive.

Cooking features

Making sprat at home is a relatively simple but time-consuming process. At the same time, the fish is not smoked, but stewed in a sauce with the addition of a large amount of oil. It acquires its characteristic color thanks to the use of natural dyes: strong tea leaves, decoction of onion peels. Whether to use artificial flavors in this case, the hostess has the right to decide for herself. As a result, you can get not only a tasty, but also a healthy product, prepared without adding any chemicals. However, in order for the result to meet expectations, it is necessary to know a few points.

If you use tea to color your fish, it should be strong. Take a tablespoon of large leaf tea or 3-4 packaged tea bags in a glass of water.
The tea is brewed before being added to the fish. Onion peel broth should also be prepared in advance.
The tea gives the sprats a brownish-bronze color, the decoction of the onion peel - golden. By combining these ingredients in different ratios, you can get the shade that the chef likes best.
To prepare homemade sprats, you can use any small fish without scales. Usually they are prepared from sprat, sprat, herring. Gourmets claim that especially delicious sprats are obtained from smelt.
The larger the fish, the longer it takes to cook it, because it is necessary for its bones to become completely soft. Usually the process of stewing fish takes 1.5-2.5 hours.
Even the smallest fish must be gutted and decapitated before cooking sprat.
Sprats for homemade sprats can be used to your liking. Usually they put bay leaves, black and allspice.

Homemade sprats are placed in a clean (better even sterilized) jar, filled with oil in which they were stewed, and tightly closed. In this form, the product can be stored in the refrigerator for a week or even longer.

Smoked sprats

sprat, capelin, hamsa or other frozen fish - 0.5 kg;
vegetable oil (refined) - 100 ml;
water - 0.25 l;
black tea bags - 3 pcs.;
bouillon cube with the smell of smoked meats - 1 pc.

Recipe for the occasion::

Cooking method:

Let the fish thaw naturally, avoiding temperature extremes. If you try to speed up the process using the microwave, the fish will become loose and dry. This will negatively affect the appearance and taste of the finished dish.
Wash the fish, cut off their heads, gut the carcasses, dry them with napkins.
Boil water, brew tea using 3 tea bags and a glass of water. After 20 minutes, squeeze the bags and discard.
Pour oil into a cauldron or a thick-walled pan, a deep frying pan.
Mash the bouillon cube, sprinkle it on the fish, put it in the cauldron (or in the container that you use instead).
Pour over the brewed tea.
Put on low heat and simmer until all the liquid has evaporated.

It remains to transfer the fish to the prepared container, pour the oil remaining at the bottom of the cauldron, seal it tightly and put it in the refrigerator.

Sprats in the oven

small fish (without scales) - 0.5 kg;
black tea with bergamot - 4 bags;
water - 0.25 l;
olive oil - 100 ml;
salt, black peppercorns, bay leaf - to taste.

Cooking method:

Defrost fish. Wash, gut, remove heads.
Place the fish in a cauldron, iron pot, or ovenproof dish. Sprinkle each layer with salt and spices.
Pour everything with tea, add oil.
Place the dish in the oven. Turn it on. Cook for the first half hour at 160 degrees, then reduce it to 120 degrees and cook for 1.5-2 hours. If the liquid from the mold evaporates too quickly, it can be covered with foil.

Sprats prepared according to this recipe should also be stored in a jar filled with oil. The jar should be in the refrigerator.

Sprats with added liquid smoke

small fish - 1 kg;
black tea - 10 g;
onion husks - a loosely filled half-liter jar;
salt - 40 g;
sugar - 40 g;
vegetable oil - 100 ml;
water - 1.25 l;
liquid smoke - 5 ml;
vegetable oil - 100 ml;
black pepper, ground and peas - to taste;
laurel leaves to taste.

Cooking method:

Pour onion skins with a liter of hot water, cook for 20 minutes, strain.
Brew strong tea with the remaining water, strain it after 15 minutes, mix with onion broth.
Pour sugar and salt into the resulting mixture, add oil and spices. Stir.
Put the prepared fish (washed, gutted, headless) into a saucepan.
Fill with liquid mixture.
Place the fish dish over low heat. Simmer it for 1.5-2 hours, depending on the size of the fish carcasses.
Pour in liquid smoke 10 minutes before cooking.

You cannot stir the contents of the pan while cooking sprats, otherwise the fish will turn into an unappetizing porridge.

Sprats in a multicooker

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

Cooking method:

Pour oil into the bottom of the multicooker.
Pack the cleaned fish tightly.
Sprinkle the fish with spices and salt.
Strain the strong tea, mix with soy sauce. Pour it over the fish.
Switch on the unit by selecting the "Extinguishing" program. Set the timer to 2 hours.

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

Sprats with onions

small fish - 0.5 kg;
onions - 0.2 kg;
onion peel - a glass;
tea bags with bergamot - 3 packages;
water - 0.5 l;
vegetable oil - 120 ml;
bay leaf - 3-4 pcs.;
black and allspice peas, coarse salt to taste.

Cooking method:

Prepare a decoction from the onion husk using a glass of water. Strain.
Brew tea with a glass of boiling water, squeeze the bags.
Mix the onion tea with the tea.
Peel the onions, cut into half rings.
Pour oil into the bottom of the cauldron, fry the onion until golden brown.
Put the prepared fish in a cauldron, sprinkle it with salt, fill it with a mixture of tea and onion broth. Add spices.
Simmer for an hour, remove the laurel leaves, continue to simmer for the same time. If the liquid boils away earlier, you can add some warm boiled water.

Onions give the sprats a unique flavor and aroma, making them a self-sufficient snack.

Homemade sprats can be served as a separate appetizer or main dish, supplemented with a side dish, or used for making salads, sandwiches. They can completely replace a purchased product, and you can be sure of their quality and naturalness. Having learned how to make this healthy dish, you will surely win the glory of a skilled cook, although the process of making sprats at home is not very complicated.

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