Sprats at home

Sprats at home are an incredibly tasty dish that every cook can prepare, especially if you follow the recommendations given in each recipe. You can prepare such a dish from a wide variety of small fish, for example, bleak or capelin. And having tried to make such a fish with your own hands at least once, you will forever refuse the purchased alternative, because the taste of a homemade snack cannot be compared with the store-bought one.

Homemade sprats from river fish

Sprats at home from river fish are prepared so simply and easily that once you try it, you will return to this recipe again and again, because it is incredibly tasty and aromatic! As an example, the main ingredient will be bleak.

1. 
   Sprats are very easy to prepare at home. First of all, we defrost and wash the fish, “freeing” the bulbs from the husks.
2. 
   We gut and clean the fish, cut off the heads.
3. 
   If desired, we get rid of the tails and fins.
4. 
   Place the fish and onion, cut into half rings, at the bottom of the pan.
5. 
   Don't forget to add peppercorns and bay leaves for spice.
6. 
   We salt each layer, focusing on our taste preferences.
7. 
   Pour in vegetable oil and vinegar, cover the container with a lid and put on fire: keep on the burner for 3-4 hours with a slow bubbling. If the liquid has evaporated and the ingredients are burning, add a little water.
8. 
   Place the finished sprats on a slice of bread with a leaf of green salad and take a sample. Bon appetit!

Homemade capelin sprats

Homemade capelin sprats are an amazingly delicious appetizer that will give you true gastronomic pleasure! To enhance the taste and aroma, we need a little liquid smoke, cloves, mustard seeds and loose-leaf black tea. All these components go perfectly with fish!

Cooking time – 120 min.

Cooking time – 20-25 min.

Portions – 4.

Ingredients:

• Capelin – 500 gr.
• Salt – 1 tsp.
• Soy sauce – 1 tbsp.
• Vegetable oil – 3 tbsp.
• Allspice peas – 5 pcs.
• Black peppercorns – 5 pcs.
• Cloves – 3-5 buds.
• Laurel leaf – 2 pcs.
• Granulated sugar – ½ tsp.
• Mustard seeds – 1 tsp.
• Black tea – 4 g.
• Liquid smoke – 1 tsp.
• Water – 100 ml.

Cooking process:

Step 1. Cut off the heads of the fish and clean the giblets, rinse thoroughly under running water inside and out.

Step 2. At the same time, brew a strong hour and cool it completely.

Step 3. In a separate bowl, prepare the sauce: combine vegetable oil, soy sauce, granulated sugar, salt, peppercorns, cloves, broken bay leaf, liquid smoke and a few mustard seeds.

Step 4. Place the fish in a pan and simmer over moderate heat for about 10 minutes.

Step 5. Strain the tea into the marinade.

Step 6.Pour the spicy sauce into the main ingredient and simmer under the lid on low heat for at least two hours.

Step 7. Cool the appetizing sprats directly in the saucepan and only then put them on a serving dish or in a jar for storage.

Step 8. Add fresh herbs to the fish and serve to the delight of the family. Bon appetit!

Sprats in jars for the winter

Sprats in jars for the winter are a tasty and aromatic preparation that will delight you throughout the cold months. The cooking process is not as complicated as it might seem at first glance, and in order for everything to be successful, we recommend that you follow the proportions.

Cooking time – 5 hours 40 minutes

Cooking time – 35 min.

Portions – 4.

Ingredients:

• Sprat – 700 gr.
• Tea leaves – 1.5 tbsp.
• Water – 150 ml.
• Salt – ½ tbsp.
• Granulated sugar – ½ tbsp.
• Laurel leaf – 2 pcs.
• Cloves – 4-5 buds.
• Black peppercorns – ½ tsp.
• Vegetable oil – 100 ml.

Cooking process:

Step 1. To speed up the process and for your own convenience, lay out everything you need on the work surface.

Step 2. Pour boiling water over the tea, steep and let it cool.

Step 3. Wash the fish thoroughly and remove the heads along with the entrails.

Step 4. Crumble the bay leaf into the bottom of a thick-walled pan and add half the specified amount of pepper and cloves.

Step 5. Strain the tea and mix with granulated sugar and salt.

Step 6. Place the sprat in a thick-walled pan, add the remaining spices, sunflower oil and tea. Bring the mixture to a boil and immediately reduce the heat to low, simmer for 70 minutes without stirring.

Step 7. At the end of the heat treatment, close the pan with a lid and leave the contents for 3 hours.

Step 8After the time has passed, we transfer the aromatic sprats into clean and dry jars and store them in the refrigerator.

Step 9. Prepare and enjoy not only the result, but also the process!

Sprats from bleak at home

Sprats made from bleak at home is a delicious dish that you can prepare the first time and surprise your household with your culinary talent. The most painstaking part of the process is to clean the fish from the entrails and other “unnecessary” parts.

Cooking time – 6 hours 30 minutes

Cooking time - 30 min.

Portions – 4-5.

Ingredients:

• Bleak – 600-700 gr.
• Laurel leaf – 3-4 pcs.
• Tea bags – 2-3 pcs.
• Black peppercorns - to taste.
• Salt – 2 tsp.
• Vegetable oil – 80-100 ml.
• Liquid smoke – 2 tsp.

Cooking process:

Step 1. Clean the pre-defrosted bleak, gut it, cut off the heads and rinse thoroughly under water.

Step 2. Place tea bags on the bottom of a thick-walled saucepan or duck pot and cover with foil, place the cleaned fish on top, back up, add black pepper and bay leaves. Place another layer on top, but try not to fill the dish more than two-thirds.

Step 3. Dissolve the salt in strong tea leaves and pour the resulting solution into our preparation.

Step 4. Fill the bleak with sunflower oil so that the vegetable ingredient completely covers the fish.

Step 5. Boil the mixture without a lid over a moderate flame.

Step 6. Then cover the duckling with a lid and place it in the oven, heated to 160-170 degrees for 4 hours. Next, add liquid smoke and bake for about 1-2 more hours until the bones are soft.

Step 7. Cool the finished sprats completely and only then proceed to the meal. Bon appetit!

How to prepare sprat sprats?

How to prepare sprat sprats? Surely all lovers of fish dishes have asked themselves this question. However, it’s quite easy to repeat this well-known snack at home; for this we will need very little free time and the products listed below.

Cooking time – 80 min.

Cooking time - 20 minutes.

Portions – 5.

Ingredients:

• Sprat – 1 kg.
• Tea leaves (strong) – 1 tbsp.
• Sunflower oil – 1 tbsp.
• Onion peel - 2 handfuls.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Cut off the heads of the peeled sprat and remove the giblets, rinse thoroughly. At the same time, brew strong tea. Salt and pepper, mix.

Step 2. Line the bottom of a fireproof dish with a layer of onion peels and add vegetable oil.

Step 3. Place the sprat tightly together, always with the belly down to preserve the texture. Pour in the tea leaves.

Step 4. Move the semi-finished product into the oven, preheated to 100-120 degrees for 60 minutes.

Step 5. Carefully take out the mold and let the sprats cool completely.

Step 6. Place the appetizing fish on top of the bread and taste it immediately. Bon appetit!

Sprats from herring

Herring sprats are a delicious dish that will delight you and everyone who tries them! Fish prepared in this way goes perfectly with a slice of crispy-fried white bread. Be sure to try it and you will be satisfied!

Cooking time – 40 min.

Cooking time - 20 minutes.

Portions – 2-4.

Ingredients:

• Salak – 400 gr.
• Salt – ½ tsp.
• Black tea – 2 bags.
• Vegetable oil – 50 ml.
• Black peppercorns – 10-15 pcs.
• Laurel leaf – 5-6 pcs.
• Water – 100 ml.

Cooking process:

Step 1.We are preparing a food package.

Step 2. We clean the fish, cut off the heads and remove the insides along with the films - rinse them inside and out.

Step 3. Place the herring with its backs up on the bottom of a cauldron with thick walls.

Step 4. Add tea bags, salt and spices.

Step 5. Fill the components with vegetable oil.

Step 6. Add water and place the dishes on low heat.

Step 7. Close the cauldron with a lid and simmer the contents for 20 minutes after boiling.

Step 8. Serve the appetizing dish and serve it to the table. Bon appetit!

Homemade smelt sprats

Homemade smelt sprats are an incredibly tasty dish that even those who have set foot in the kitchen for the first time can prepare! For rich taste and aroma, we need such unusual ingredients as black tea with bergamot and liquid smoke.

Cooking time – 120 min.

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Gutted smelt – 500 gr.
• Water – 500 ml.
• Salt – 1 tbsp.
• Granulated sugar – 1 tsp.
• Ground black pepper – 1 pinch.
• Olive oil – 50 ml.
• Black tea with bergamot – 1 bag.
• Natural liquid smoke – 15 g.

Cooking process:

Step 1. First of all, we gut the fish, cut off the heads, tails and fins. We measure out the required amount of liquid components.

Step 2. For the brine, boil water and add tea, salt, sugar and liquid smoke, mix and cool.

Step 3. Place the fish in a fireproof dish, as shown in the photo, season with ground pepper and olive oil.

Step 4. Fill the workpiece with marinade and put it in the oven for 120 minutes at minimum heat.

Step 5. Take out the mold, and if there is a lot of liquid left, drain it and cool the sprats.

Step 6. Bon appetit!

Sprats in oil at home

Sprats in oil are prepared simply and easily at home, so if you still buy such a snack in supermarkets, then after reading this recipe and tasting, you will forever forget about the purchased alternative. For cooking we need a multicooker.

Cooking time – 1 hour 15 minutes

Cooking time - 15 minutes.

Portions – 8.

Ingredients:

• Fresh frozen sprat – 1 kg.
• Black tea – 10 bags.
• Water – 250 ml.
• Salt – 1 tbsp.
• Black peppercorns – 8 pcs.
• Laurel leaf – 2 pcs.
• Cloves – 2 buds.
• Teriyaki sauce – 2 tbsp.
• Sunflower oil – 70 ml.

Cooking process:

Step 1. Fill tea bags with a small amount of boiling water and leave for 15 minutes, then squeeze out the bags and throw away.

Step 2. Remove the thawed fish from the head and giblets, rinse under running water.

Step 3. Add the remaining hot water, teriyaki sauce, sunflower oil and salt to the tea leaves.

Step 4. Place the sprat in a slow cooker and fill it with the prepared marinade, season with bay leaf, cloves and black peppercorns.

Step 5. Close the lid and run the “Extinguishing” program for 40 minutes.

Step 6. Place the cooled sprats on a plate and eat. Bon appetit!

Sprats with tea leaves

Sprats with tea leaves are a fragrant dish that will whet your appetite just by its appearance! If you have never tried cooking fish this way before, then be sure to experiment and you will not regret the time spent, because the final result is definitely worth it!

Cooking time – 1 hour 20 minutes

Cooking time - 15 minutes.

Portions – 5.

Ingredients:

• Frozen capelin – 500 gr.
• Vegetable oil – 50 ml.
• Tea leaves – 1 tbsp.
• Laurel leaf – 4 pcs.
• Black peppercorns – 6 pcs.
• Water – 100 ml.
• Salt – ½ tsp.

Cooking process:

Step 1. Defrost the fish, cut along the abdomen and scrape out the insides with films, cut off the fins, heads and tails.

Step 2. Brew tea in boiling water, add salt and mix thoroughly until dissolved.

Step 3. Place the fish in a mold with high sides, pour in vegetable oil and tea, add bay leaves and peppercorns.

Step 4. Simmer the fish over low heat for 40 minutes, without stirring.

Step 5. Before serving, cool the sprats and only then serve. Bon appetit!

Sprats with liquid smoke

Sprats with liquid smoke are a flavorful appetizer that even those who are skeptical about such dishes will not be able to resist. This dish can be served in the form of delicious sandwiches, or as an independent snack, which, believe me, will be in demand among everyone!

Cooking time – 2 hours 30 minutes

Cooking time - 30 min.

Portions – 8.

Ingredients:

• Herring – 2 kg.
• Black tea – 3 tbsp.
• Water – 2 tbsp.
• Vegetable oil – 2 tbsp.
• Bouillon cube – 2 pcs.
• Liquid smoke – 1.5 tbsp.
• Salt – 1.5 tsp.

Cooking process:

Step 1. Rinse the cleaned and gutted herring under water, pour in liquid smoke, pour two cups of boiling water over the tea and let it brew.

Step 2. For the marinade, mix the tea leaves with bouillon cubes, salt and oil and bring to a boil.

Step 3. Place the fish tightly next to each other in a cauldron and pour in the marinade. Simmer under the lid for 2 hours from the moment of boiling over low heat. 15 minutes before cooking, remove the lid to allow the moisture to evaporate.

Step 4. Cool the finished sprats and transfer them to a storage container.

Step 5. Prepare and enjoy not only the result, but also the process!