Sprats from herring at home. Step-by-step recipe with photos

Cooking delicious sprats at home

The article contains several step-by-step recipes for preparing sprats at home, including using a multicooker.
Sprats always carry associations with the festive table; even those who prefer meat dishes love them for their aroma and rich taste. Unfortunately, recently manufacturers have not been able to please customers with the same quality as they had some time ago.

You shouldn’t be upset, because this fish appetizer can be prepared at home, using it to decorate sandwiches or make an original appetizer from tartlets, or it can also be served as an independent dish. Before you begin the cooking process, you need to choose the right main ingredient.

Which fish is suitable for cooking sprat at home?

Sprats are a separate type of fish, but in the everyday life of the average buyer and most sellers who are not very versed in biological subtleties, they mean a method of preparing canned fish.

The following fish can be purchased:

Perch.
Sprat.
Salaka.
Any other small fish without scales.

How to prepare fish?

Before you start cooking, you need to do some preparatory procedures. All fish must be washed thoroughly; it is advisable to remove the heads, although this is not necessary.

Recipes for cooking sprat at home

Classic recipe

To prepare a dish according to 1 recipe you need:

Half a kilogram of fish, either fresh or frozen.
A glass of vegetable oil. It can be anything, the most important thing is the aroma, it should be rich.
A tablespoon of tea leaves with added aromas, it is better to choose the brand that you like in everyday use, however, the most successful option would be bergamot.
Several onions, they should also be juicy.
Bay leaves
A pinch of black peppercorns.
A little sea salt.

A cast iron cauldron is the best utensil for preparing sprats. The first thing to do is pour oil into it, it should warm up enough. Next you need to chop the onion and prepare tea.

The fish, along with the onions, goes into a pot with oil. It must be filled with the strongest possible tea and seasoned with the spices available in the arsenal. After this, the boiler is covered with a lid and left on the lowest heat.

When preparing sprats at home, you need to take into account that the fish must be stewed for quite a long time in order to steam all the bones and make them soft; they are the main source of phosphorus content. In addition, on a plate, a whole small fish looks very neat compared to many broken pieces.

Like most dishes, this appetizer should be stirred regularly, and it is better to do this with a wooden spatula for several reasons: firstly, the bottom of the dish will not be scratched, and secondly, the bodies of the fish will remain intact. It is necessary to monitor the water level in the boiler; if the liquid evaporates quickly, you need to add boiling water or oil.

Sprats in a slow cooker

The miracle of kitchen appliances is quite suitable for preparing meal.

To do this you will need:

A kilogram of pre-cleaned capelin.
Tea. Brewing should be done at the rate of at least 10 packets, or teaspoons per glass.
A tablespoon of salt.
Sunflower oil - a quarter of the volume of the glass.

Cooking process:

First you need to prepare the capelin: cut off the head and free it from the entrails and brew tea. Add salt and oil to it, after which everything needs to be mixed.

The fish is carefully placed in the multicooker bowl and poured with the prepared tea sauce. Pepper and bay leaf are also added there, you can use special fish spices or liquid smoke.

The dish is prepared in stewing mode for 2 hours.

Sprat sprats in a slow cooker

To prepare this type of snack you will need:

1 kg sprat.
Large leaf brew of any tea.
A quarter cup of vegetable oil.
2 tablespoons coarse salt.
2 tablespoons soy sauce.

Cooking method:

As in all previous cases, the sprat must be cleaned of its entrails and the head cut off, after first rinsing it under the tap.
All fish should be laid out in rows in a multicooker cup.
Brew strong tea and mix with soy sauce.
Add spices and herbs to taste.
If you have brine, you can add it, but it is necessary that the sprat be completely immersed in it.
Select slow cooking mode and cook for 2 hours.
Transfer the finished dish to a jar or container.

Cooking sprat from herring at home

For preparation you will need the following ingredients:

If herring was chosen as the main component for sprats, then it needs to be simmered in the oven or stewed in a saucepan. After it is ready, you need to let the fish cool in its filling.

To refuel you will need:

Salt, sugar, they will give the dish a special taste.
Regular tea.
For flavoring, you can add liquid smoke to herring, but it’s okay if you don’t have it.
Onion peels give a special color and rich aroma.
It is better not to overdo it with spices. Bay leaf and pepper will be enough.

Recipe for simple sprats

The fish is freed from all internal parts and heads.
The lower part of the tail is also removed.
The herring should be placed in a baking dish. In this case, it is necessary to ensure that all the fish are in close contact with each other.
Dilute tea with boiling water no more than 500 ml. Infusion from a bag is inferior to large-leaf black tea.
Add tea and spices to the fish.
Preheat the oven to 150 degrees and leave the dish to boil.
Reduce temperature by 30 degrees and simmer for 2 hours.

Tip: do not transfer the sprats from the mold or bowl immediately; upon completion of cooking, the fish will fall apart.oes here

Sprat recipe

Required Products:

Tulka 1kg.
3 tablespoons of any black tea.
Glass of water.
A level tablespoon of salt.
100 grams of sunflower oil.
Black and allspice.
10 pieces of lightly smoked prunes.
2 tablespoons vinegar.
First you need to prepare the tea. Dissolve 3 tablespoons of tea leaves with a glass of boiling water.
While the tea is being prepared, you need to start preparing the fish, removing everything unnecessary, including the backbone.
When the tea has cooled, add the prepared butter along with salt.
The sprat should be placed on a napkin and dried.
Place into the multicooker cup with its back facing up.
Pour in the prepared tea mixture and simmer in a special mode for 2 hours.
Store the finished dish in the refrigerator.

Advantages of sprats made at home over store-bought ones

The natural snack compares favorably with store-bought ones in its brightness of taste.
You don't have to worry about the naturalness of the products.
The quality of domestic fish is much higher.
The product, prepared independently, does not contain harmful chemical compounds or dyes.
Sprats purchased on the store counter may be expired, rotten or spoiled.
Making such a fish at home is much cheaper than buying it, especially if you don’t have to go to the store to buy the main character. Then the preparation will be practically free.

Cooking sprats at home in the oven, in a saucepan or using a slow cooker is not difficult and does not require special culinary skills. Meanwhile, such a simple treat will be a hearty and tasty addition to any table or even breakfast.

Source: https://bolshoyulov.ru/gotovim-vkusnye-shproty-po-domashnemu/

Advantages of sprats made at home over purchased ones

Sprats are an excellent product for creating various snacks. They can be eaten on weekdays or served on a holiday table. But how to make sprats at home? It turns out there is nothing complicated about this. Try preparing this dish using one of the recipes below.

Ingredients

Frozen herring 500 grams Vegetable oil 150 milliliters Salt 15 grams Black tea 20 grams Onion peels 10 grams Peppercorns 5 pieces Bay leaf 4 leaves Water 4 milliliters

Number of servings: 5
Cooking time: 2 minutes

How to make sprats at home from sprat, sprat, herring - cooking recipes

Sprats have always been considered a delicious product present on every holiday table. Even those who didn’t particularly like fish never refused sandwiches with sprats. They have always attracted others with their bright and rich taste.

Unfortunately, in our time, sprat producers do not pay the necessary attention to the quality of their production. Moreover, this question is relevant in relation to many products, including meat and dairy. In this regard, real housewives are mastering home cooking technologies for various products. Sprats are also no exception.

The process of home cooking has many advantages, and the main one is quality control. No one will prepare food for themselves from ingredients that are not fresh.

Everyone who does this knows that sprats do not contain anything extra that could be harmful to health, especially with regard to preservatives, flavor enhancers and other chemicals that modern food manufacturers are so keen on.

By sprats we should understand a separate type of fish, but not a method of preparing certain types of canned food, as some “experts” believe. This delicacy gets its name from the name of a small fish, which is the starting material for preparing such canned food.

The following fish can be used:

Before preparing the 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 ingredients for each recipe.

Classic recipe

To do this you need to prepare the following ingredients:

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

The best vessel for preparing sprats is a cast iron cauldron. First of all, sunflower oil is poured into the vessel, after which it is well heated over the fire. While the oil is heating, chop the onion and prepare the tea infusion.

After the oil is well heated, add fish and chopped onions to the pot. After this, a very strong tea brew with the addition of all the spices is poured into it. Finally, the cauldron is closed with a lid and left on low heat. Cooking sprats takes quite 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 whole sprats, and not pieces, that are served at the table, especially on holidays.

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

Recently, a multicooker has become very popular: it helps to prepare any dishes. The most important thing is that you don’t need to stand over it: load all the ingredients, close it, turn it on and wait for the product to cook.

To prepare sprats in a slow cooker you need:

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

At the initial stage, capelin is prepared: it is removed from the entrails and the heads are cut off, after which it is washed well under running water. After this, tea is brewed and salt and sunflower oil are added. Everything is thoroughly mixed.

Then the fish are placed in order in the slow cooker and filled with a mixture of tea leaves, oil and salt. Pepper and bay leaf are also added to the slow cooker. As an option, it is possible to use store-bought spices with liquid smoke.

The dish is stewed for 2 hours.

Sprat sprats cooked in a slow cooker

To prepare this delicious dish, you need to prepare:

One kilogram of sprat.
Infusion of large-leaf tea.
One fourth of a glass of vegetable oil.
Coarse salt – 2 tablespoons.
Soy sauce – 2 tablespoons.

The sprat is removed from the insides by cutting off the heads, after which it is thoroughly washed under running water.
All the fish are laid out in rows in the multicooker bowl.
Strong tea is brewed and mixed with soy sauce.
Spices and herbs are added to taste.
If brine is prepared, add it to the multicooker bowl. There should be enough of it so that the fish is completely covered.
Extinguishing time is about 2 hours.
After cooking, the finished product is placed in any container, preferably in glass jars.

Sprats from herring

For this, the following components are purchased:

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

Suitable additional ingredients:

Salt and sugar to taste.
Brewed from regular black tea.
Liquid smoke for flavoring (if necessary).
Onion peels, which will provide the necessary, rich color and aroma.
A little pepper and bay leaf is enough. Excess spices can ruin the entire product.

Simple sprats: recipe

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

Clean the fish.
The herring is placed in a baking tray. At the same time, you need to make sure that the fish lies tightly.
Tea is brewed with boiling water: you need 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 to 150 degrees, after which the fish with seasonings is placed in it.
Set the temperature regulator to 120 degrees and simmer the fish for 2 hours.

Interesting! If you immediately start putting the fish out of the pan without allowing it to cool, it will immediately fall apart.

Recipe for sprat sprats

As mentioned above, any small fish, including sprat, will do for preparing sprat yourself.

1 kg sprat.
Any black tea – 3 tablespoons.
One glass of water.
A tablespoon of salt, without 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 brewing, prepare the fish, removing everything unnecessary.
After the tea leaves have cooled, add vegetable oil and salt.
Place the fish on a paper napkin to dry it a little.
The fish is placed in a slow cooker, backs up.
Sprats simmer in stewing mode for about 2 hours. Before this, you need to remember to add spiced tea leaves to the fish.
After cooking, when the dish has cooled, it can be placed in the refrigerator.

In modern conditions, when all manufacturers are busy with total savings, as well as replacing natural products with artificial ones, both completely and partially, preparing food at home is of particular relevance. For example:

A homemade product consists of natural ingredients, which cannot be said about store-bought products.
The naturalness of the product is always guaranteed.
The quality of home cooking is always higher.
Homemade product is always prepared without adding all kinds of chemical additives.
As a rule, you can buy an expired product in the 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.

Cooking sprat yourself does not require any special skills; you just need to set a goal and have the desire. If you cook sprats in a slow cooker, you don’t need to monitor the process. In other words, it will take a minimum of time.

Source: https://vekoff.ru/travnik/vyrashchivanie/36996-kak-sdelat-shproty-v-domashnikh-usloviyakh-iz-kilki-tyulki-salaki-retsepty-prigotovleniya

Sprat sprats at home - recipes

Remember, in Soviet times, sprats were an obligatory attribute of the festive table. I’ll tell you frankly - even now not a single guest will refuse sandwiches with small, smoked fish.

Despite the change of system and the complete absence of shortages. I still get great pleasure when I catch the largest fish in the jar and put it in my mouth.

Sprat sprats can be prepared at home, and I will give you the simplest recipe.

Sprat sprats at home

It is clear that to prepare proper canned sprat, only freshly caught sprat is suitable. But, based on reality, knowing that in most parts of our country only frozen food is sold, I hasten to reassure you: you can also make canned food from frozen food.

By the way, sprats are made not only from sprat. It is known from Soviet times: anchovy, capelin, herring, small sprat, and any small fish are excellent for sprats.

Sprat caught in autumn and winter is better; it is much fatter and larger. To prepare canned sprat, choose a large fish, pay attention to the shiny eyes and red gills - a sign of freshness. And without damage - this fact indicates improper storage or repeated defrosting.
If you buy frozen sprat in a store, take it in factory-produced packages (sometimes it says on them: they were packaged directly on a fishing vessel, and the date of packaging is indicated). But it’s better not to take sprat packaged in a store.

Sprat sprats - a classic recipe

The most common recipe, the resulting product differs little from store-bought ones.

We will need:

Sprat – 1 kg.
Water – 1 liter.
Onion peel - a large handful.
Tea - brewing.
Salt – 1 tablespoon (if you like a saltier product, double the amount of salt and sugar).
Sugar – 1 teaspoon.
Bay leaf – 4 pcs.
Vegetable oil - half a glass.
Peas of black and allspice.

Making sprat sprats at home:

Personally, I don’t clean or remove the heads from sprat for making homemade sprats. Firstly: there is an awful lot of hassle. Secondly, the sprats take a long time to cook, and everything will boil down so much, right down to the bones, that you won’t notice the excess. By the way, fish are not cleaned in factories either.
Place the sprat in a saucepan or deep frying pan in layers, belly up.
Make the filling separately: boil the onion skins in water, cook for 20 minutes, strain and pour into the pan with the fish.
Brew strong tea, strain it and pour it into the pan. Add salt, pepper, bay leaf, sugar and vegetable oil.
Bring to a boil and simmer over low heat for 1.5 hours. There is no need to stir the fish during cooking. Try it at the end of cooking; if you can still feel the bones in the sprat, then keep it on the fire for a while.
If desired, shortly before the end of cooking, add a tablespoon of liquid smoke. The condition is not mandatory, smoke is not a particularly useful thing, decide for yourself.

Cool the sprats and start tasting.

I usually cook a lot of canned food at once, so I put them in glass jars, pour in the remaining filling, completely covering the skewer, and close the lid. It is better to store in the refrigerator.

Simple sprat recipe

A lightweight version of sprat, no worse or better, it’s just different.

You will need:

Sprat – 500 gr.
Vegetable oil – 100 ml.
Bouillon cube with smoked aroma – 1 pc.
Black tea – 3 bags.

Let's make a snack according to this recipe:

Brew tea bags in a glass of boiling water, let it brew, the brew needs to be strong enough.
Place the fish in a frying pan, pour in the tea leaves and sprinkle with chopped bouillon cubes. Pour in the oil and taste for salt. If you think it’s not enough, add more salt.
On the lowest heat, simmer the future sprats for a long, long time, until the liquid has evaporated almost completely - about an hour.

The sprats are ready, all that remains is to transfer them to a jar and pour over the remaining sauce in the pan.

Sprat sprats in the oven

The cooking recipe is slightly different from the previous one - you will do the whole process in the oven. Use the same ingredients, only sugar can be omitted.

Cooking:

Place the cleaned fish in a deep bowl with thick walls, adding salt and spices to each layer.
Pour in oil and tea. After this, place in the oven at the lowest temperature, and simmer the sprat for at least three hours.

History of the origin of sprats

I couldn’t resist asking about the history of sprats. In our country, canned food is a national pride, like the Italians, for example, pizza, and jamon in Spain.

It seems to me that knowing your history is always interesting and useful. Otherwise, the legendary sprats will be treated as a cheap and old-fashioned snack.

Residents of the Baltic coast have always been concerned about the preservation of caught fish. At first they simply dried it, then they began to salt it, and in the 18th century they learned to smoke it. And only after that one of the merchants, a resident of Latvia, they say his name was Janis Endele, thought of putting the smoked fish in barrels and pouring oil on top.

The invention turned out to be valuable; any fish could withstand long-term storage, and in addition, it was extremely tasty.

Sprat sprats began to be produced directly in jars in 1890. The process, by the way, was quite complicated, the jars were sealed by hand - sprats were considered a delicacy and were very expensive.

Historical fact: sprats produced in Riga were supplied to the royal family in St. Petersburg.

Bon appetit, my dears. Stock up, and let your culinary exploits be successful, and let sprat sprats, prepared at home, be not a shame to put on the table. With love... Galina Nekrasova.

It's also very interesting

Source: https://galinanekrasova.ru/shproty-iz-kilki-v-domashnih-usloviyah

Step-by-step recipe with photos

Sprats are not a type of canned fish, but a type of fish. In everyday life, the word “sprats” usually means any smoked canned fish made from small fish in oil. As far as I know (and probably my parents too), sprats were an indispensable attribute of a feast in the recent past. However, production technology makes you think about the benefits of certain ingredients, especially during the smoking process. I suggest you, together with me, prepare absolutely harmless sprats at home.

To prepare such sprats we will need: small fish (I have herring), vegetable oil, salt, black peppercorns, bay leaf, black tea (preferably loose leaf) and onion peels. We first defrost the fish, wash it thoroughly, cut off the head and tail, and gut it (many people make sprats from whole fish), but this is at everyone’s discretion.

We place it like an accordion, tightly, without gaps, so that the fish does not fall apart during the cooking process. Preferably in a thick-bottomed bowl or cast-iron frying pan. I have a glass pan for the oven.

Preparing the filling. Brew tea in a glass of boiling water, steep until almost black and let cool. Pour a glass of water over the onion skins, boil for 20 minutes and let cool too. We strain both the tea and the husk infusion. The filling and oil are ready.

Pour black peppercorns into the pan with the fish and add 3-4 bay leaves.

Pour vegetable oil over our fish and lightly swirl the pan so that the oil penetrates between the tightly packed carcasses.

Mix the tea infusion and onion peel infusion in one bowl. Add salt and stir until completely dissolved. Pour this solution over the fish and place in a preheated oven at 150 degrees. Cook at this temperature until the liquid boils. After boiling, you can reduce the temperature to 120 degrees. Total cooking time 2 hours. The fish should “languish” and not boil.

As a result, after two hours you will get this result. Don’t look at the fact that it doesn’t look golden and the skin has peeled off somewhere. The taste of the most natural sprats. And plus, nothing harmful - everything is natural.

You can vary the ingredients at your discretion. If you want the fish to be firmer, add more tea leaves. If you want the bones to soften, increase the cooking time. Maybe a little more salt. You can add (if you like) cloves.

Herring sprats at home, you'll lick your fingers!

Sandwiches with sprats are one of the most common and favorite snacks on every table. Both children and adults enjoy the indescribable aroma and taste.

Many people think that this is a special type of fish, and indeed, initially canned food was made from Baltic sprat, but as it turned out later, the taste and aroma depend not on the variety, but on the cooking technology. Today, you can make homemade sprats from almost any fish, for example, herring.

Having prepared herring sprats at home once, you will return to this recipe again and again, everything turns out so delicious. In addition, herring is an inexpensive fish, which is a significant argument in times of various crises.

To do this you will need the following ingredients:

herring - 1 kg;
onion peel - 1-2 handfuls;
100 ml plant. oils;
black tea - table. spoon (granulated or sheet - no difference);
salt - table. spoon;
sugar - teaspoon;
several leaves of bay leaf;
a few black peppercorns.

How to cook delicious herring sprats at home

Rinse the herring under running water (defrost frozen herring first) and let it dry on a paper towel.

Pour a tablespoon of tea into a glass of boiling water.

Prepare the remaining ingredients.

When the tea is infused, you can move on to the next steps.

Place the onion skins (they must also be washed first) and bay leaves in a saucepan.

Add sugar and spices.

Clean the herring from the head and entrails.

Place the fish on the prepared “pillow” in an even layer.

Sprinkle with salt.

Pour in a mixture of strained black tea and sunflower oil.

Cook over low heat for about 1.5-2 hours. Cover with a lid and cool.

Herring sprats are ready.

All that's left to do is make the sandwiches.

Bon appetit!

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Source: https://zagotovochkj.ru/shproty-iz-salaki-v-domashnix-usloviyax.html

Ingredients

As we have already said, preparing sprats from small fish (in our case herring) is easy and inexpensive. The set of ingredients for the basic recipe is simple:

herring;
strong brew of black tea;
sunflower oil for frying;
salt.

Choose strong, medium-sized herring. You will have to clean it of the head and intestines; this is difficult to do with small fish. But too large one needs to be cooked longer, and it is not a fact that it will be stewed evenly.

To determine the strength of the tea leaves used, use this simple formula: 4 tea bags or 2 tablespoons of dry small-leaf tea per 200 g of water. This amount of liquid is enough for 1 kg of herring.

Herring sprats are an excellent addition to the festive and everyday table

Note! Herring sprats do not require strict adherence to the amount of ingredients in preparation. They can easily be added “by eye” during the cooking process.

When preparing sprat, sunflower oil is needed not only for frying, but also to soak the fish in it. Therefore, you will need a lot of oil: about ½ cup per 1 kg of fish.

In addition to salt, lovers of spicy flavors can add various spices to the dish to their taste: pepper, bay leaf, fennel, cloves. Even additional products and sauces will not be superfluous!

Housewives often use onion skins to prepare sprat, which gives the fish a pleasant golden color. Some even use liquid smoke.

Sprats at home

Do you like sprats? Although, let’s face it, it was a stupid question to ask, because is there really anyone who doesn’t love them? Today, sprats are used in the preparation of salads, miniature fish are an excellent ingredient for sandwiches, and, in the end, they can simply be eaten with bread.

Demand creates supply, so it is not at all surprising that on grocery store shelves today you can find a wide selection of this delicious fish in oil.

However, only God can know what is hidden behind the tin can, under what conditions and from what fish it was all prepared, and, finally, how the use of this product threatens our health.

If you truly love your family, if you care about your health, then we advise you to use those products, in the creation and ingredients of which you are one hundred percent confident, because only then will you get real pleasure and will not pay for your weaknesses with intestinal upset and other "delights". There is a silent question in your eyes: “How to cook sprats at home?” Don't worry, now you will find out!

At first glance, it may seem that making sprats at home is too difficult a process, requiring specific knowledge, skills and a lot of time. We hasten to reassure you, it only seems so. In fact, preparing sprats at home is quite easy and quick; you will need a certain set of products and a desire to create.

Sprat recipe No. 1

To prepare sprats at home you will need:

half a kilogram of fresh or frozen fish ( you can take sprat, anchovy or capelin ),
100 grams of vegetable oil (olive or refined sunflower),
one bouillon cube with the smell of smoked meats,
3 bags of black tea.

After all the necessary ingredients are ready, you can start preparing the sprats.

At the very beginning, you need to rinse the fish, remove the head and entrails.
Take a glass of boiling water and brew tea in it (you must use all three tea bags prepared in advance). Leave for 20-30 minutes.
Mash the bouillon cube.
Carefully place the fish in the frying pan, pour the tea leaves over it, sprinkle with mashed bouillon cubes and pour in the oil. Attention: the bouillon cube contains salt, so no additional salt is needed!
Place the frying pan on the stove over low heat. Simmer the fish until all the moisture has evaporated and only oil remains in the pan (usually this takes about an hour).
Now you need to transfer the fish into a glass jar and fill it with the oil in which it was stewed. Sprats prepared at home must be stored in the refrigerator.

Sprat recipe No. 2

There is another recipe for preparing sprat at home, which, like the first, will delight you with its ease and accessibility.

The list of ingredients is the same as in the first case, except that instead of a bouillon cube we will use salt, black peas and bay leaf .

Place the fish prepared in the way indicated in the first recipe in a heat-resistant container with a thick bottom (a duckling pan, cast iron frying pan, etc. will do).
Salt, pepper, add bay leaf, if there was quite a lot of fish and it was laid in layers, then each layer must be sprinkled with spices.
We fill it all with tea. Add vegetable oil.
Turn on the oven to the lowest temperature and place the prepared mass for an hour and a half.
Sprats should be stored in the manner specified in the first recipe.

Sprat recipe No. 3

Sprats prepared according to the recipe below are not only tasty, but also beautiful. Pamper yourself and your loved ones, and it's so easy. You will need:

1 kilogram of small fish,
3-4 handfuls of onion peels,
100 grams of vegetable oil,
2 tablespoons each of salt and sugar,
1 tablespoon of black tea,
1 teaspoon liquid smoke,
black pepper (ground and peas),
Bay leaf.

Let's start cooking.

Brew a glass of strong tea.
Wash the onion skins, add water and cook for about 20 minutes. To prepare, you will need only 1 liter of strained onion broth.
Prepare the fish as described above.
In a saucepan, mix tea, onion broth, vegetable oil, add spices and fish.
Place the pan on low heat and cook the whole mass for about 1.5 hours. Do not interfere under any circumstances.
5-10 minutes before the end of cooking, pour liquid smoke into the pan.

Sprats are ready for use immediately after preparation. It is recommended to store in the refrigerator.

As you can see, every housewife can cook sprats at home. Of course, someone may say, why bother, it’s easier to go and buy sprats in the store. We will not try to convince you otherwise, but remember the beginning of our conversation, when we talked about what is on display in supermarkets today. Tell me, is this what you want to feed your household and guests?

Source: https://OnWomen.ru/shproty.html

Preparation:

Without cutting off the heads, we clean the fish.
We clean the vegetables and chop them finely.
Place ingredients in a deep frying pan in layers - onions, carrots, fish, onions, carrots, fish. The last layer should be vegetables.
Lightly season each layer with black pepper and salt.
At the end, lay out the onion peels.
Add 1 tbsp. water, add bay leaf, vegetable oil.
Place the pan on the stove and leave until it boils.
As soon as the liquid begins to boil, turn the heat down to low, cover the pan with a lid and simmer the dish for 3-4 hours until the water has completely boiled away.
Cool the finished sprats and transfer them to a plate.

Sprats have long ceased to be a delicious dish, but to this day they are deservedly loved by many people. It turns out that you can cook this delicious canned fish yourself. There are several simple recipes for sprats that any housewife can do.

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 using only natural ingredients, without any harmful additives! Incredibly delicious! Great option for snacking and making 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 prepare them yourself. And the most important thing is that such a snack turns out to be very tasty and healthy, because there are no chemical additives in it. Therefore, I invite you to familiarize yourself with a couple of options for preparing such a dish.

Sprats at home

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Main courses Fish dishes Sprats are an excellent appetizer; you can make excellent sandwiches with them or simply eat them with bread. So why not make delicious sprats at home? Anyone can prepare such a dish, even a novice housewife. Try making sprats from fresh frozen fish at home; the recipe for preparing such a dish is not at all complicated, but there are some secrets. You can find the subtleties of preparing this dish in the recipes below. If you don’t know what kind of fish to prepare sprats from, then take note that they turn out delicious from herring, capelin and even sprat. Try each suggested recipe for sprats at home, you will be pleased with the results.

Homemade sprats from herring

Regular fresh frozen herring will make excellent sprats at home; photos and detailed descriptions of the cooking process will help you prepare them quickly. Try it, it will be an incredibly tasty snack.

Ingredients:

• 460-480 gr. fresh frozen herring;• 110-120 ml sunflower oil;• 10-11 gr. salt;• 5 black peppercorns;• 12-15 gr. loose leaf black tea;• 3-4 bay leaves;• 6-7 gr. onion peels.

How to make sprats at home:

First we defrost the herring and then wash it well. Then we cut off the tail, as well as the head, and remove the entrails from the fish. You can prepare sprats from whole herring, but this is optional. We take a heat-resistant dish and lay out the fish in several rows as tightly as possible to each other with their backs up.

You can place the fish directly in a cast iron frying pan, as long as the bottom of the pan is thick. Now let’s start preparing the fish filling. Pour a glass of boiling water into the required amount of loose leaf tea, then infuse the tea. The color of the tea should be almost black, let it cool.

Wash the onion skins, add 200 ml of water, bring to a boil, and boil for 20 minutes. Let the broth cool. The tea, as well as the infusion from the husks, must be strained. Now the fish filling is ready. Place black peppercorns and several bay leaves into the bowl with the fish.

Next, pour the herring with the required amount of sunflower oil, swirl the bowl with the fish so that the oil is evenly distributed between the laid out carcasses. Now mix the onion infusion with tea in a bowl, add salt to the resulting liquid and stir until it dissolves. Fill the herring with this solution.

We preheat the oven to a temperature of 150 C and send our fish there. When the liquid in the fish boils, reduce the temperature to 120 C. Cook the sprats for 2 hours. Now we take the sprats out of the oven, you can taste the dish. It turned out to be an excellent homemade, and, most importantly, natural fish appetizer. Bon appetit!

Sprats from capelin at home

If you want to prepare fish sprats at home, then take capelin. This type of fish is perfect for preparing this dish. In addition, the taste of such sprats will be better than those on store shelves.

Ingredients:

• 700-720 gr. capelin;• 100-120 ml vegetable oil;• 220-230 ml water;• 1 bouillon cube (Maggi type);• 4-5 gr. loose leaf tea.

How to cook sprats at home:

Prepare a strong infusion from the above amount of tea in the usual way and let it cool completely. Wash the capelin thoroughly. If you take freshly frozen capelin, you must first defrost it. We take out the entrails from each carcass and break off the head.

Place the cleaned capelin carcasses tightly on the bottom of the frying pan. Crumble the bouillon cube on top of the fish and distribute it evenly over the surface of the capelin. Next, fill the fish with cooled tea (strained) and pour in vegetable oil.

Place the frying pan with the fish on high heat and bring the contents of the frying pan to a boil. Then reduce the heat to a minimum, cover the dish with a lid, and cook the sprats for 1.5-2 hours. When all the liquid in the frying pan has evaporated, remove the frying pan from the stove and let the fish cool completely.

Then put the herring sprats on a plate and serve. Enjoy the excellent taste of homemade sprats.

Cooking sprats from anchovy

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

Sprats from anchovy are just as tasty

It’s not difficult to prepare sprats at home; you will need to follow our instructions exactly, and then in the end you will get delicious sprats that are no worse than store-bought ones. You will definitely need a durable container in which you will cook the sprats. We advise you to stick to a regular cauldron. If you do not have such a container, then you should give preference to a pan, preferably one made of aluminum. Please note that if you expect to get a pan that will be filled to the top with sprats, then you will need exactly twice as much raw material.

We suggest you prepare sprats at home using a very simple recipe. The first thing you will need to do is remove the scales from the existing fish. You also need to be able to do this. Not many people know that fish should be cleaned of its insides, too, and then rinsed very thoroughly. The next thing you need to do is place all the fish you have in a pan and cover it with water. Then just add salt to taste. Don't worry, salt is added more than once. After this, add sunflower oil.

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