Today we are cooking homemade sprats
!
For this we need:
1 kg, 200 g Salaki (you can use capelin or sprat)
300 g water
200 g vegetable oil
Black tea 1 tbsp. the spoon
Salt 1 teaspoon
Bay leaf 3 pcs.
Peppercorns 15 pcs.
Onion peel (about a large handful)
First, let's prepare the marinade.
We need:
We take a small saucepan and pour the washed onion peel into it.
Add bay leaf and peppercorns. Fill it all with our water.
And put the pan on the fire. Bring it to a boil. And after boiling, cook over low heat for 5 minutes. And then add tea here. It should be ordinary, without fillers. And in the meantime, while the marinade is infused, we will clean the fish. To do this, we tear off the heads, remove the intestines. We get a clean fish. And so we cleaned the fish, washed it. It took me 15 minutes.
The cleaned fish turns out to be about 1 kg. Now we take a pan with a thick bottom, or a cauldron. And we will put our fish in it tightly (belly down, backs up). backs up). The fish is laid and for now we will leave it aside. While we were fiddling with the fish, our marinade was infused and now we will filter it. To do this, we take a sieve and pour the entire marinade into some container.
Try to squeeze out all the liquid to the maximum, especially if you have large-leaf tea, as it absorbs a lot of moisture. I even take it with my hand at the end and squeeze everything out.
We don’t need cake, we just throw it away. Next, add teaspoons of salt without a slide to the marinade so that our fish does not oversalt. And mix well. If you want your sprats to have a real smoked smell.
Then at this stage in the marinade you need to add 1 tbsp. a spoonful of liquid smoke.
But we always do without this chemistry. And now we take our fish in a pan.
Fill it with marinade. And vegetable oil. The fish should be completely covered with liquid. If you don’t have enough water, just pour it from the kettle. Put the pan on the fire. On medium heat, bring the fish to a boil. Then we make the smallest fire that we have, so that it boils barely, barely. Cover tightly with a lid and forget about our fish for 2 hours. 2 hours have passed, open the lid, turn off the gas and let it cool completely to room temperature.
If the fish is laid out hot, it will fall apart.
Well, our fish have cooled down, now you can take them and pull them out onto a plate. You can store such sprats in the same bowl in which you did it.
Well, if you add a spoonful of liquid smoke to the marinade, then you can’t distinguish them from store-bought ones. You can use it in salads, on sandwiches and it will be much tastier and cheaper than store-bought ones. Cook with pleasure. Bon appetit!
Delicious homemade sprats! And no smoking.
Sprats are usually called golden smoked fish. Such canned food is made from small fish such as anchovies. It is convenient to put it in flat tin cans with a whole carcass in several pieces, they are just enough for a snack for a small company. In Poland, for sprats, fish are used, which are called Sprats, and in Latvia, sprats are prepared from herring.
And if you love this delicious fish, but do not fully trust canned or smoked products, I offer you a recipe for sprats home cooking. No smoking, no canning. But the taste is real, sprat, excellent! Real jam!
What kind of fish to take for domestic sprats
You have probably seen a scattering of silvery small fish types of anchovies: capelin, herring, sprat, anchovy. Each of them is suitable for cooking homemade sprats. By the way, sprats are also made from very small river fish(for example, from bleak).
Only, as you might guess, it should be ordinary, fresh-frozen (not salted or smoked, just fresh fish). I had capelin. The result exceeded all expectations!
Composition of domestic sprats
- Small fish (herring, capelin, sprat or anchovy) - 1 kg;
- Onion peel - 2 handfuls;
- Salt - 1 tablespoon;
- Sugar - 1 teaspoon;
- Vegetable oil - 3/4 cup;
- Strong tea leaves - 1 cup (brew 3-4 bags or 4-5 tsp in 1 cup);
- Bay leaf - 6 leaves;
- Black or allspice- 6-7 peas.
A medium-sized saucepan with a tight-fitting lid (for example, glass, it has a tight-fitting lid. Or a slow cooker).
How to cook
clean the fish
- Cut off the tail, large fins and head with scissors. The head must be cut off from the side of the back, from the bottom up (but not completely), in order to stretch the insides together with the head.
If it didn’t work out right away, don’t worry, you will have to clean a lot of fish. After a few pieces, you will get the hang of it and everything will work out. If you stopped at some fish and doubted whether all the insides were taken out, cut the abdomen and check.
- Rinse the fish: place the cleaned fish in a colander and rinse under running cold water. Let the water drain.
Prepare coloring products
- Prepare tea leaves: brew strong black tea (no flavorings or other additives, just tea) to make 1 cup of very thick tea leaves without tea leaves(she will paint the fish in the correct color). If you have tea bags and good quality(like “Ahmad”), then 3 bags are enough.
- Wash the onion peel cold water(she will also add color to the sprats).
Make fish sprats
- Put bay leaf, peppercorns, onion peel on the bottom of the pan. Lay the fish on top in layers - future sprats.
- Stir salt and sugar in a glass with tea leaves. Combine tea leaves with vegetable oil. Pour this mixture over the fish.
- Put the saucepan on the stove. Once it boils, reduce heat to low. Cover with a lid and simmer tightly closed lid 1 hour 30 minutes (1,5 hour).
If the lid is tightly closed, the water will not boil away.
- Allow the cooked fish to cool. Transfer the sprats to another bowl and serve. Or cover and refrigerate for storage.
But, I assure you, homemade sprats will not work for a long time. They are so good that the hand reaches for the next fish. Some, especially weak-willed ones, don’t even have a fork in this hand .... why do we need intermediaries))
Homemade sprats go with a bang! Very soon the plate will be empty!
Sprat from capelin, homemade, last ...
Cooking sprats from capelin in pictures
This is a small capelin fish. Cleaned capelin for making homemade sprats. Now the capelin needs to be washed.
We wash the capelin in cold water and let the excess water drain Very strong tea and spices for homemade sprats Put spices and onion peel on the bottom of the pan
We spread capelin on spices and husks Cooking sprats in a glass saucepan Pour tea with butter on the fish
Ready sprats. Let the fish cool down and transfer it to serve. Homemade sprats are ready! Any hostess can cook delicious sprats!
Very tasty sprat from capelin.
Alternatively, sprats according to the same recipe can be stewed in the oven. I read in an old Soviet tear-off calendar that the main secret of cooking delicious fish sprat type - this is a long languor, in which the bones dissolve directly and do not interfere at all. We eat sprats right with the skeleton ..
Sprats have been loved by many since Soviet times, but after the collapse Soviet Union the main manufacturer of this product turned out to be abroad. Small smoked fish in tins 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 only interested in obtaining momentary benefits. As a result, many of our compatriots, buying sprats, are like playing the lottery: you never know what is hidden in tin can. With luck, there will be an appetizing looking and delicious fish, the carcasses of which are tightly pressed to each other. No luck - under the lid you will find a fish gruel that you don’t want to eat and it’s a shame to put it 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 an appetizer will cost relatively inexpensively.
Cooking features
Cooking sprats at home is a relatively simple, but long 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 through the use of natural dyes: strong tea leaves, decoction onion peel. Whether to use artificial flavors at the same time, the hostess has the right to decide on her own. As a result, you can get not only delicious, but also useful product prepared without adding any chemicals. However, in order for the result to meet expectations, you need to know a few things.
- If you use tea to color the fish, it should be strong. Take a tablespoon of loose-leaf tea or 3-4 packaged tea bags per glass of water.
- The tea is brewed before it is added to the fish. A decoction of onion peels should also be prepared in advance.
- Tea gives sprats a brownish-bronze color, decoction of 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 say that especially tasty sprats are obtained from smelt.
- How bigger fish, the longer it takes to cook it, because it is necessary that its bones become completely soft. Usually the process of extinguishing fish takes 1.5-2.5 hours.
- Even the most small fish sprats must be gutted and decapitated before cooking.
- Spices for cooking homemade sprats can be used to your liking. Usually put a bay leaf, black and allspice.
Homemade sprats are placed in a clean (better even sterilized) jar, poured with the 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.
Sprats with smoked flavor
- sprat, capelin, anchovy or other fresh-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.
Cooking method:
- Let the fish thaw in natural conditions, avoiding temperature differences. If you try to speed up the process with a microwave, the fish will become loose and dry. This will negatively affect appearance and taste of the finished dish.
- Wash the fish, cut off their heads, gut the carcasses, dry them with napkins.
- Boil water, make tea using 3 bags and a glass of water. After 20 minutes, wring out the bags and discard.
- in a cauldron or thick-walled pan, pour oil into a deep frying pan.
- Mash the bouillon cube, sprinkle it over the fish, put it in a cauldron (or in the container that you use instead).
- Fill with brewed tea.
- Put on a slow fire and simmer until all the liquid has evaporated.
It remains to shift the fish into a prepared container, pour in the oil remaining at the bottom of the cauldron, tightly cork and put 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 the fish. Wash, gut, remove heads.
- Put the fish in a cauldron, cast iron or heat-resistant form. Sprinkle each layer with salt and spices.
- Fill everything with tea, add oil.
- Place the mold in the oven. Turn it on. Cook for the first half hour at a temperature of 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.
Store sprats prepared according to this recipe, also follows in a jar filled with oil. The jar should be in the refrigerator.
Sprats with the addition of liquid smoke
- small fish - 1 kg;
- black tea - 10 g;
- onion peel - 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 peel with a liter hot water, cook for 20 minutes, strain.
- With the remaining water, brew strong tea, after 15 minutes strain it, mix with onion broth.
- Pour sugar and salt into the resulting mixture, add oil and spices. Stir.
- Put the prepared fish (washed, gutted, without the head) into the pan.
- Fill with liquid mixture.
- Put the dishes with the fish on a slow fire. Stew it for 1.5-2 hours, depending on the size of the fish carcasses.
- Pour in liquid smoke 10 minutes before cooking.
It is impossible to mix the contents of the pan during the preparation of 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 fish with spices and salt.
- Strain strong tea, mix with soy sauce. Fill them with fish.
- Turn on the unit by selecting the "Extinguishing" program. Set the timer to 2 hours.
Transfer the cooked fish to glass jars. Store in refrigerator.
Sprats with onions
- small fish - 0.5 kg;
- onion - 0.2 kg;
- onion peel - a glass;
- tea bags with bergamot - 3 bags;
- water - 0.5 l;
- vegetable oil - 120 ml;
- bay leaf - 3-4 pieces;
- black and allspice peas, coarse salt - to taste.
Cooking method:
- Prepare a decoction of onion peel using a glass of water. Strain.
- Brew tea with a glass of boiling water, squeeze the bags.
- Mix onion broth with 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.
- Put out an hour, remove the laurel leaves, continue to simmer for the same time. If the liquid boils away earlier, you can add a little warm boiled water.
Onion attached to sprats unique taste and flavor, turning them into a self-sufficient snack.
Homemade sprats can be served as a separate appetizer or main course, supplemented with a side dish, or used to make salads, sandwiches. They can completely replace the 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 fame of a skilled culinary specialist, although the process of making sprats at home is not very difficult.
Calories: Not specified
Time for preparing: Not specified
We treat our beloved and dear guests with homemade sprats. They are very tasty, ideally combined with pieces of fried loaf and delicate sweetish butter. Today we offer you to cook sprats yourself. Well, we will cook from capelin, herring is also suitable. As a dye, we take strongly brewed black tea. In spices, we prefer fragrant bay leaves, black peppercorns and sea salt.
In such sprats there is no smell of smoking, but we will fix this moment. Before stewing, on the bottom of the dish, put a few pieces of smoked fish, for example, the same capelin. In this version, sprats are obtained with a delicate smoked flavor. Capelin sprats at home, the recipe with a cooking photo of which I offer, are suitable for sandwiches, salads, they go well with vegetable salads.
Grocery list:
- fresh-frozen capelin - 500-600 g;
- water - 150 g;
- black leaf tea - 1 tbsp. l.;
- bay leaf - 4-5 pieces;
- black peppercorns - 8-9 pcs.;
- vegetable oil - 60-70 g;
- sea salt - 1 tsp.
Recipe with photo step by step:
1. Pour one tablespoon of black leaf tea hot water, brew strong tea for 5-6 minutes.
2. After the time has elapsed, strain the tea leaves through a fine strainer. 
3. Pour into warm strong tea sea salt until the liquid is warm the crystals will dissolve easily. Mix everything. 
4. Defrost the capelin in advance, while it is still not completely thawed, the cleaning process will be easier. So, tear off the head of the fish, gut the insides. If the capelin is oily, with good caviar, in no case should you throw away the caviar. It can be cooked together with fish, or separately fried in breadcrumbs, well, or pickle and mix later with butter. 
5. Choose the cooking process that is more convenient for you. Multicooker - "quenching" mode, for one hour. Oven - 80-100 degrees, for two hours, or cook on the stove if you have the right utensils. So, put the fish and caviar on the bottom of the bowl or heat-resistant container.
6. Fill the capelin with "salty" strong tea. 
7. Pour in a portion of vegetable oil that does not have a specific aroma. 
After cooking, transfer the sprats to a small container, layer with oil, store on a refrigerator shelf. 
Serve the fish on slices of toasted French loaf with a slice of lemon. Also you can cook
Sprats are a regular guest at all ceremonial tables, because the most delicious sandwiches get it right with them! However, the price of such a delicacy is increasing all the time, but the quality of the purchased canned food leaves much to be desired. To enjoy a delicious fish snack, it is not at all necessary to constantly purchase it in the store - you can cook sprats much tastier than purchased ones and, at the same time, they will be created only from natural products, excluding the addition of dyes, stabilizers, emulsifiers, etc.
You will know that each fish from homemade sprats was fresh before cooking, and therefore they can be safely given even to children to try, without fear for their health!
Ingredients
To create a jar of sprats 200 g you will need: 
- 350 g freshly frozen capelin
- 3-4 bay leaves
- 2 pinches coriander
- 2 pinches black pepper
- 5 allspice peas
- 1-2 tea bags or 10 g tea leaves
- 4 pinches of salt
- 3 pinches of granulated sugar
- 20 ml vegetable oil
Cooking
1. First of all, brew tea in 40-50 ml of boiling water. It can be either tea bags or loose tea leaves, but the strength of the tea must be very strong - almost black!
2. Grasping each capelin by the scruff of the neck, tear off its head and pull out the insides. Then cut the belly with a knife and clean off the black film on the inside, which can give the dish incredible bitterness. Rinse the fish and put them in a container.
3. Place a wide bay leaf at the bottom of the baking dish. Put the cleaned and washed fish carcasses back to back on it.
4. Salt, add sugar and season with spices. If the spices are in peas, then grind them.
5. Next, lay out another layer of fish carcasses and also salt and season. Slip bay leaves between them.
6. Pour in vegetable oil and tea leaves.
7. Pack the form, closing it with a lid, and place in the oven at 170-180C for 30-40 minutes. Then remove the lid and simmer the fish for another 15-20 minutes at the same temperature so that a golden crust appears on them.
8. Hot sprats straight from the oven look incredibly appetizing - taste with pleasure.
Enjoy your meal!
Note to the owner
1. Large capelin is always fleshy and oily, while fry are much drier. You need to be guided by these signs when planning to cook homemade sprats. If they are to be put on the table as an independent snack, then it is preferable to work with the largest carcasses. Small ones are well suited for Fish in the Pond salad and for sandwiches. You can immediately bake both of them, but separately, since not only the subsequent use, but also the heat treatment time depends on the size.
2. It is easy to predict the question of Earl Gray tea lovers: is it possible to use a drink with bergamot? Of course yes. If this smell is pleasant in a cup, it will seem attractive in a plate. Moreover, it will not come into conflict with fish and will be just a quiet note in the overall range of the aroma of this dish.
3. The recipe recommends removing the lid from the mold at the last stage of baking so that the fish turn out to be truly golden - covered with a crust. If at this moment it turned out that the sprats are still floating in the tea-oil filling, it is better to partially drain the liquid. Let it remain only a little on the bottom, then the capelin will not burn and will turn brown.
4. Turmeric, mixed with strong tea leaves, will make the shade of sprats very bright.
