Small river fish has a lot of bones, it is not suitable for frying, and it is difficult to eat when boiled. From bleak, roach, shamaika, perch, crucian carp you can cook delicious dish– sprats.
The technology for preparing real sprats differs from home cooking. In production, the fish is first kept in a salty solution, dried, smoked and then simmered in oil.
— Tea leaves.
She gives ready-made dish color, and tannins protect against overcooking.
- Onion peel.
It will color the product golden and add another note to the flavor spectrum.
- Smoked aroma.
There are several ways to achieve this at home:
Do not add salt to the dish if you add smoked salt or a bouillon cube.
There is another option: put your head or tail smoked fish, it could even be just the skin.
If you don’t have any of the ingredients listed to add flavor, don’t despair, the dish will still be delicious without them.
Appetizing snack from small fish You can do it with the head and even with the scales, since with prolonged heat treatment all the bones will become soft, and you won’t even feel the scales.
You can gut it in the usual way, by cutting open the abdomen and removing the entrails. If you want to remove the fish's head, cut it from the back at the base, but not all the way, but so as to separate the ridge. It's better to do this with scissors. Next, we take hold of the head and tear it off, pulling out all the insides. After which, rinse the fish well.
To prepare 1 kg of small roach or bleak you will need:
1. Brew strong tea in a glass of boiling water and leave until it cools completely.
2. For cooking, you need a thick-bottomed saucepan or deep saucepan. Place evenly washed onion peels on the bottom of the pan. It will add color and aroma and protect the dish from burning. Add bay leaf. Lay the fish tightly and neatly on top of the husks, back side up, in layers, add salt and pepper. The container should not be filled to the brim to avoid overfilling during boiling.
3. Pour in the tea leaves and oil until the contents in the bowl are covered. Place the pan on low heat. As soon as the liquid boils, reduce the heating temperature to a minimum. You can put a divider on a gas stove.
4. It takes about three hours to cook the sprats under the lid. If the liquid decreases greatly in volume, add a little vegetable oil half and half with boiling water.
Finished sprat bones should be soft. Let the dish cool in the pan, transfer the sprats to a plate or container. They can be stored in the refrigerator for one week.
At home delicious snack can be cooked in the oven.
This method differs in that:
You need to take a container with walls and bottom at least 0.6 mm thick. The thicker the walls, the more evenly they heat up and retain heat, and the contents are cooked from all sides. This could be a casserole dish made of cast iron, or glass baking dishes.
Composition of ingredients per 1 kg of river fines:
1. Rinse the onion peel with water, put it in a saucepan along with the tea leaves and pour boiling water (300 ml). Leave until completely cool. Strain through a sieve.
2. Place the fish in layers on the bottom of the pan, with the back facing up. Salt and pepper each layer, add spices. The dishes should be two-thirds full.
3. Pour in the oil and infusion of husks with tea. If the liquid does not cover the fish, you need to add water. Close the mold tightly with a lid or foil in two layers and place in an oven heated to two hundred degrees.
4. After about a quarter of an hour, during this time the contents of the duckling should come to a boil, reduce the temperature to 100 - 120 degrees. Cook for another one and a half to two hours, checking the appetizer for doneness.
5. When making sprats in the oven, you can add smoke flavor. To do this, you need a handful of sawdust, hardwood shavings or a few dry twigs. 15 minutes before the end of cooking, remove the lid or foil. Place the sawdust on foil or a tin, set it on fire and extinguish it until smoke starts, then place it on the bottom of the oven. In a quarter of an hour, the aroma of smoke will permeate the contents of the dish. This method is recommended only for kitchens where there is a good hood.
Sprats are very delicious fish, which is sold in many stores in small flat jars. They can be eaten simply with bread or used for sandwiches and various salads. However, those sprats that many manufacturers offer us are stuffed with many harmful additives.
Therefore, it is better to learn how to cook this delicacy yourself. Moreover, now it is possible to purchase fish at any fish market specifically for this purpose. How should you prepare it before you start cooking?
Let's look at the basic rules for preparing fish for cooking sprat.
The main thing is to prepare the fish correctly. Preparations are carried out as follows:
We will need the following components:
Cooking time – 2 hours 30 minutes.
We will need the following:
Cooking time – 2 hours.
Cooking time – 2 hours.
Let's move on to cooking:
What we need:
Filling solution:
Cooking time – 4 hours.
Cooking ingredients:
Cooking time – 40-50 minutes.
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Since sprats are not so difficult to prepare at home, they can be combined with any everyday dishes. They can be eaten for breakfast, lunch and dinner. They are great for gravies. Suitable for mashed potatoes, porridge, any pasta. They can also be used as an addition to vegetable salads from greenery.
Sprats can be used to make sandwiches. But before cooking, it is best to place them on paper napkins or a sieve so that all excess oil is drained. Then the pieces of bread or toast need to be greased butter, processed cheese or sauce. Lay out the sprats and decorate with pieces on top fresh cucumbers, pepper, sprigs of herbs and tomato slices. You can add pieces of fruit such as kiwi and avocado.
They can be used to make pates. To do this, sprats need to be mashed with boiled egg yolk, processed cheese and butter. This pate can be used for greasing slices of bread, for filling baskets and profiteroles.
Sprats made according to these recipes will be an excellent treat for any dish. They can be used for sandwiches, salads and other side dishes. Try making them yourself, it's not difficult at all. The main thing is to do everything according to the recipe, then you will get excellent, tender and aromatic fish.
Sprats are a very tasty fish that is sold in many stores in small flat jars. They can be eaten simply with bread or used for sandwiches and various salads. However, those sprats that many manufacturers offer us are stuffed with many harmful additives.
Therefore, it is better to learn how to cook this delicacy yourself. Moreover, now it is possible to purchase fish at any fish market specifically for this purpose. How should you prepare it before you start cooking?
Let's look at the basic rules for preparing fish for cooking sprat.
You can use any fish for sprat. Herring, capelin, sprat and any other small fish are suitable for this task. sea fish. You can also use river fish, such as perch, pike, asp.
The main thing is to prepare the fish correctly. Preparations are carried out as follows:
Herring sprats in the oven
How to do:
If the fish is frozen, then it needs to be thawed in cold water;
Then we cut off the heads, gut them and clean out all the insides;
In a baking dish or a fireproof glass container, place the herring in a dense layer so that it does not fall apart during cooking;
Place the onion skins in a saucepan and add a glass of water;
Place on the stove, bring to a boil and boil for about 20 minutes. Then remove and cool;
Place allspice peas in a container with fish and add a bay leaf;
Fill everything with vegetable oil and twist the mold slightly so that the oil completely penetrates into the cracks between the fish;
Pour the tea leaves and onion peel solution into a deep cup and mix;
Add salt there and stir until it is completely dissolved. Pour this mixture over the fish;
Place the mold with all the components in the oven, preheated to 150 degrees. Cook the liquid until it boils;
After the liquid boils, the temperature must be reduced to 120 degrees and cooked for 2 hours;
As a result, natural sprats should be much better and tastier than store-bought ones.
We will need the following:
Cooking time – 2 hours.
Calorie content – 223.
How to cook:
Components:
Cooking time – 2 hours.
Calorie content – 220.
Let's move on to cooking:
What we need:
Filling solution:
Cooking time – 4 hours.
Calorie content – 220.
Cooking process:
Cooking ingredients:
Cooking time – 40-50 minutes.
Calorie content – 230.
How to cook:
Since sprats are not that difficult to prepare at home, they can be combined with any everyday dishes. They can be eaten for breakfast, lunch and dinner. They are great for gravies. Suitable for mashed potatoes, cereals, and any pasta. They can also be used as an addition to green vegetable salads.
Sprats can be used to make sandwiches. But before cooking, it is best to place them on paper napkins or a sieve so that all excess oil is drained. Then the pieces of bread or toast need to be greased with butter, melted cheese or sauce. We lay out the sprats and decorate the top with slices of fresh cucumbers, peppers, sprigs of herbs and slices of tomato. You can add pieces of fruit such as kiwi and avocado.
They can be used to make pates. To do this, sprats need to be mashed with boiled egg yolk, melted cheese and butter. This pate can be used for greasing slices of bread, for filling baskets and profiteroles.
Sprats made according to these recipes will be an excellent treat for any dish. They can be used for sandwiches, salads and other side dishes. Try making them yourself, it's not difficult at all. The main thing is to do everything according to the recipe, then you will get excellent, tender and aromatic fish.
If you like to eat sprats, but don’t quite trust store-bought products, you can make homemade sprats from river fish. This process is not at all labor-intensive and does not require any money. The only thing you have to spend is time, since sprats at home are prepared by long-term simmering either in a saucepan or in the oven. If you have two hours of free time and you have some small freshwater fish, then you can make excellent tasty and tender sprats. By the way, they taste absolutely no different from those sold in cans. But this product will definitely be safe for health, because you will cook it yourself.
What fish is suitable for cooking sprat?
If you decide to make homemade sprats, you need to decide on the choice of suitable fish. Since sprats are eaten together with the skeleton, the bones of which become boiled and soft during cooking, you need to use a small fish. Small crucian carp, perch, roach, bleak are suitable - any small fish that people don’t like to use for frying precisely because of the abundance of bones. For sprat it is just the thing. Of course, it must be fresh, ice cream is also suitable.
Homemade sprats from river fish in a saucepan or slow cooker
If you want to make sprats not in the oven, but on the stove, prepare a pan with a wide bottom and a tight-fitting lid. You can use a slow cooker.
Ingredients: small river fish - 1 kg, 2-3 handfuls of onion peels, a glass of strong tea leaves, vegetable oil - half a glass. Spices: tablespoon salt, doubled less sugar, 5 laurel leaves, 7 peppercorns (both black and allspice will do).
First you need to start preparing the fish. Since it is small, you need to get the hang of cleaning it quickly. Take scissors and cut the ponytails. To gut the insides, make cuts with a knife in the head area from the back to the belly (but not all the way). Now remove the head with your hands - when you pull it, the insides will follow it and come out.
This cleaning allows you to reduce the time of the preparatory process, in addition, the abdominal part of the fish will remain uncut. Now the fish needs to be rinsed well under running water. To drain excess liquid, place the carcasses in a colander.
Now we’ll make the filling in which the fish will languish. Brew very strong tea - use 5 good quality tea bags per glass of boiling water. Dissolve sugar and salt in it, combine with vegetable oil. Wash the onion skins. First place onion peels, peppers, and bay leaves into the selected pan or multicooker bowl. Carefully place the fish on the resulting “cushion”. Lay it in layers. Now pour the filling into the pan.
Place the pan on the stove and wait until the liquid boils. After boiling, the heat should be reduced to minimum. Cover the pan with a lid and simmer the fish for at least one and a half to two hours. Monitor the liquid level and add water if necessary.
If you are preparing homemade sprats in a slow cooker, then set it to the “Stew” mode for an hour. Close the lid and valve tightly to ensure a complete seal. Pressure will cook the fish faster.
When the sprats have cooled down, you can eat them. We assure you that you won’t have to store them for long. They are so tender and tasty that they will disappear from the dish faster than they were cooked.
Homemade sprats from river fish in the oven
In a similar way, you can prepare homemade sprats from river fish in the oven. Then all the ingredients are placed in a baking dish, and the top is well covered with two layers of foil. The fish should simmer for at least two hours. The main thing is that the liquid from the container does not evaporate. Temperature keep it around 130-140 degrees.
You can serve sprats with jacket potatoes or mashed potatoes, with vegetable stew or fresh cut vegetables. This dish does not need decoration; sprats look appetizing on their own.
If you want to preserve sprats from river fish at home, then read the following recipe:
Ingredients: take 3 kg of fresh small river fish, 3 onions, one and a half glasses of vegetable oil, a quarter glass of vinegar, 0.5 liters of water, 2 teaspoons of salt, the same amount of sugar, peppercorns, bay leaves - 7 pcs.
First, gut and rinse the fish, let the water drain. Peel the onion, it will be useful for adding color to the sprats. Immediately boil the husks in the prepared water and strain the broth. We will use the resulting coloring liquid. Cut the onion into rings. While the fish is cooking, sterilize small jars and lids. Place the finished hot sprats in a container and seal. Cover the jars with old blankets for a day. When they have cooled, store them.
Take a stewing pan and place a thin layer on its bottom onion rings. Place fish on top of it, then onions and fish again. Add spices, onion broth, vinegar and vegetable oil to the pan. Cover with a lid. Set the heat to the lowest setting and simmer the future sprats for at least 3 hours.
If someone in the family often fishes, these recipes will definitely come in handy, because everyone without exception loves sprats. They make excellent sandwiches for festive table, take as a snack for a picnic to treat friends. Homemade fish sprats are also safe - you can definitely be sure of their quality, because you cook them yourself. When you get tired of sprats, you can cook something else. For example, river fish soup at home is also prepared quickly and easily. You can read about its preparation in the “Healthy Eating” section.
These canned fish go well with various foods - peas, eggs, herbs, olives, cheese, mushrooms. Therefore, many housewives are accustomed to keeping a couple tin cans in the refrigerator in reserve, and some cannot even imagine organizing and decorating a festive table without small fish. At the same time, you can’t always trust manufacturers who actively praise the quality of products carefully placed on store shelves, not to mention the fact that sometimes you want to test your culinary talent, surprising everyone with a familiar, but at the same time, incomparably tasty dish.
In this case, recipes for homemade sprats will come in handy. After reading the recommendations of experienced chefs, you understand that there is nothing secret in cooking, but you will have to be patient, because cleaning small fish is an activity that requires a certain skill. Sprats can be cooked in a saucepan on the stove or in a slow cooker. The treat probably won’t have to be stored for a long time, but if you wish, taking note of the recommendations of experienced chefs, you can make canned food.
