Sprats from capelin at home. Sprats at home

13.01.2024

Calories: Not specified
Cooking time: Not indicated

As a child, I really loved sprats, and for some reason I was sure that this was the name of the fish. And when dad, going fishing, asked what to catch, I always made him an order for sprats. Dad fulfilled the order, of course, but somewhat differently than I wanted. Along with a fresh catch of crucian carp and perch, he brought a jar of Riga sprats. I was both happy and not very happy - I really wanted to see such a fish in a fishing basket, and not in a tin can.
And one day I learned that sprats are not a type of individual fish, but any small fish. It can be capelin, herring and much more. But, I still liked the taste of smoked fish, which I simply put on buttered rye bread, sprinkled with herbs and washed down the sandwich with sweet tea.
But that was a long time ago; over time, my love for sprats passed, especially when I read in one gastronomic article that modern technologies make it possible to produce canned fish without the smoking process as such. And in most cases, the fish is treated with a chemical solution, the so-called “liquid smoke”, to give it the appropriate color and smell and taste.
And just recently, a colleague brought an amazingly tasty fish to work, I was sure it was canned sprats, but it turned out that she makes sprats from capelin at home herself. And the cooking recipe is unusually simple, both in the composition of the ingredients and in the degree of preparation.
The most important thing is to buy small fish, such as capelin or sprat. It’s better if it’s already headless, then all that’s left to do is rinse it and put it in the multicooker bowl. And then pour in a marinade of vegetable oil, spices, tea leaves and simmer for 2 hours.

Sprats from capelin at home - recipe with photos step by step

Ingredients:

- small fresh frozen fish (capelin) - 1 kg
- water - 250 ml
- sunflower oil - 60 ml
- salt - 1 tsp.
- soy sauce - 3 tbsp.
- dry cloves - 3 pcs.
- bay leaf - 3 pcs.
- black tea (dry brew) - 5 tsp.
- peppercorns - 5 pcs.

How to cook with photos step by step

Brew black tea in a separate bowl and let it brew for a while.

Strain the tea leaves and combine it with soy sauce, salt and oil.

Next, add spices to the marinade.

We wash the freshly frozen fish; if necessary, we cut off the heads and clean the entrails.

Place the prepared carcasses in the multicooker bowl.

Fill with marinade. If you don’t have a multicooker, you can safely simmer it in a thick-walled pan.

We set the “stewing” mode for 2 hours and wait until the fish is ready.

This is how you can easily prepare capelin sprats at home. Bon appetit!

Starinskaya Lesya
By the way, in the future you can do amazing

Sprats have always been and will forever remain frequent guests on our tables. Even the simplest sandwich with them will greatly invigorate and delight you during a snack. And lovers of such fish, aware that this is not some kind of “breed”, but only a method of preparation, learned to make it themselves. Those who followed their example completely abandoned store-bought canned food, since preparing sprats at home is not difficult, they turn out surprisingly cheap and incredibly tasty. Anyone can see this for themselves.

Homemade sprats

Fish is suitable for them both fresh and frozen. The latter will need to be completely defrosted. To cook from capelin, each carcass must be gutted and its head cut off (torn off). Then the fish is washed well, the water is drained, and the carcasses are tightly stacked with their backs up in a low saucepan (saucepan) or deep frying pan. Refueling is being prepared. A glass of very much is brewed for 800 grams of capelin (only black, no exotic varieties!), strained from the grounds and combined with a glass of vegetable oil and a teaspoon of coarse salt. You can pour in “liquid smoke”, but this is still a chemical that is best avoided. Over time, when sprats at home from capelin become familiar to you in preparing, you can add any spices to the filling if you are sure that they will not kill the specific sprat taste. The container is placed on low heat and the fish is stewed for two hours. Do not interfere - the carcasses may fall apart. The sprats should cool in the same pan. Only then can they be transferred to a convenient tray and sprinkled with oil.

Homemade sprats in the oven

This recipe is best used if your fish is not frozen. For half a kilogram of capelin, take two more onions and carrots. They are chopped coarsely, and half of these vegetables line the bottom of the duckling pan (or other container that you use when cooking in the oven). Laurel, cloves and allspice are poured onto them (little by little), the fish is laid out and covered with the second half of the vegetables. Future capelin sprats at home are filled with a glass of sunflower oil and a glass of water. The container closes tightly; If there is any doubt about the tightness of the lid, the edges are carefully coated with the simplest dough. An hour and a half in the oven, brought to two hundred degrees, and your sprats are ready.

Sprats in a slow cooker

The capelin is prepared in the same way - cleaned, gutted, decapitated and placed as tightly as possible into the bowl of the apparatus. As in the first recipe, tea is brewed and strained (if you are afraid that the result will not be strong enough, for the first time use the ratio of five spoons per quarter liter of boiling water). Four tablespoons of sunflower oil and three of soy sauce are poured into it. You can add a little laurel, cloves and pepper - allspice and black. Sprats placed in a multicooker from capelin at home are poured with this mixture, the stewing mode is turned on, and the timer is set for two hours. Remove the fish from the solution only after it has completely cooled.

Sprat sprats

Most often, sprats are made at home from capelin, but this is not at all a prerequisite. Basically any fish will do; they say that even river trifles will do, despite their bonyness. But in second place in popularity after capelin is sprat. It is also not difficult to prepare sprats from it at home, and you can buy this fish in any store or at a nearby market. A kilogram of sprat is gutted and decapitated; In a thick-bottomed pan like a duckling pan, pour a couple of tablespoons of oil on the bottom and lay out a layer (you can do without it, but it will give the “correct” color to the sprats). Next, the sprat is laid out, possibly in several layers, with the backs up, and sprinkled with spices: ground pepper, cloves, laurel, coriander and salt. Each seasoning will need about a spoon. The stacked sprat are poured with a glass of strong tea, the same volume of sunflower oil, two tablespoons of vinegar and half a glass of white wine. When closed, the pan is placed on the fire and, after boiling, left on it for four hours. Next, the lid is removed and the sprats are simmered until the excess moisture disappears. They cool under the lid right in the pan.

Sprats from bleak

Homemade sprats from capelin or sprat are, of course, good, but you shouldn’t forget about other fish. The same bleak is considered a waste, trash fish, but it is a pity to throw it away (especially if the fisherman in the house has not caught anything larger). True, it will have to be cleaned before preparing sprats at home, but in fresh form this can be done with a slight movement of the hand, especially since there is no need to gut it, just remove the scales. Further steps are similar to preparing sprat sprats; The difference, first of all, is that it is filled only with oil, and so that it is completely hidden under it. You can deal with spices based on your preferences. Another feature: after boiling, foam forms on the surface - it will need to be removed. A kilogram of fish will take about three hours to stew (depending on the diameter of the pan and, accordingly, the number of layers). But when the process is over, the sprats will taste completely natural and of high quality.

A few words in conclusion

Some chefs, having mastered capelin sprats, boldly apply the recipe to large fish. The principles of its processing and culinary actions remain the same, only the cooking time will need to be calculated based on the size of the carcass. Of course, you can’t put this kind of “sprat” on a sandwich, but with a side dish, for the main course, it is eaten with great eagerness.

On almost every holiday table you can see sandwiches with sprats. There are many cooking options - with pickled cucumber, with garlic, with fresh tomato, etc. Nowadays it is very difficult to find successful sprats in stores - the fish is either soft or too fatty. High-quality sprats are quite expensive.

At home, you can prepare equally tasty sprats from capelin. This fish is available to everyone and is quite inexpensive. In addition, all the ingredients used are natural and will not cause any harm to health (unlike store-bought canned food).

To make homemade sprats, you need to take:

fresh frozen capelin - 1 kg (this amount will yield quite a lot of sprats, so you can reduce the amount of fish if desired);
half a glass of vegetable oil (a little less is possible, since capelin is quite fatty);
onion peels (from 5-6 onions, about 3 handfuls);
a tablespoon of black tea (not granulated, Impra is perfect);
5 pieces of laurel leaves;
a tablespoon of salt (coarse);
a teaspoon of granulated sugar;
several peas of black pepper (5-8).

Preparation:

Fresh capelin must be thawed, the heads cut off and the entrails removed. Fish with caviar do not need to be gutted. If desired, you can use scissors to cut off fins and tails. Be sure to rinse the cleaned fish with water and dry it a little.

Pour a liter of water into a saucepan and bring to a boil. Add onion skins and boil for about half an hour. Remove from stove until cool. Pour a glass of boiling water over the tea leaves and leave.

Place capelin in a thick-bottomed saucepan or stewpan. Pour in the infusion of onion peels and tea leaves (strain first). Add salt and sugar, bay leaf and pepper, and vegetable oil.

Place the capelin on low heat and simmer for 1.5 hours. Do not interfere under any circumstances. Cool the prepared sprats directly in the pan. Delicious capelin sprats can be used to prepare snacks or eaten just like that.

If desired, you can add other spices (coriander, white pepper) to the marinade, as well as a couple of tablespoons of table vinegar.

Some people use “Liquid Smoke” concentrate in preparing homemade sprats. The smell, of course, of sprats is quite appetizing, but this product contains the substance benzopyrene, which is a strong carcinogen. Therefore, it is better to do without it.

Ready sprats can be used immediately or stored in the refrigerator. To do this, they need to be carefully placed in jars, filled with marinade, and closed with lids. If the jars are sterilized for 15 minutes and rolled up, the sprats can be stored for a long time.

Homemade capelin sprats. Master Class.

Good day everyone! Today we will cook capelin - a tasty, healthy and almost boneless fish. Sprats in jars now leave much to be desired, and the price of this product is sometimes incomparable with their quality. So let's prepare our sprats. The main thing is delicious and lots of it!

To prepare, take:
1) fresh frozen capelin. I took 600 grams, after processing there were 400 left.
2)3 tea bags
3) 1 cube of the Galina Blanca type, knorr.
4) 100 grams of vegetable oil
5)2 cloves of garlic (not pictured)
6)5 bay leaves
7) a handful of onion peels
8) 5-7 black peppercorns (I took white)
9) salt - only depending on the amount of fish removed from the head. If it’s up to 500 grams, then only a cube is enough, if it’s more than 600-700, then add a little salt.

First, brew 3 tea bags in a mug. Put it aside and let it brew.

We cut off the capelin's head, followed by the contents of the abdomen. Leave the caviar if you have it. Take a frying pan with a tight lid. Wash the onion skins from dust and place them on the bottom of the frying pan.

Add 5-6 bay leaves, cut the garlic into slices, add peppercorns.

Place the fish belly side down. I bet with jack.

Crush the cube and sprinkle on the fish. 1 cube per 500 grams of fish. If it’s less, then not the whole cube; if it’s more than 500 grams, then add more salt.

Pour out the tea leaves.

100 grams of vegetable oil.

The result will be a filling, but it will not completely cover the fish. Immediately cover with a lid, bring to a boil and reduce heat to low. Cooking for 50 minutes. After this time, open the lid and increase the heat so that the remaining liquid evaporates. This will take another 3 minutes. Turn off the heat and wait for the fish to cool down.

Here is the finished result.

Transfer the fish to a plate, removing the skins.

Bon appetit!

The article will tell you how to prepare delicious sprats from simple small river fish at home.

Sprats are delicious smoked fish, which people are mainly used to buying in canned form. But it happens that an unknown manufacturer hides a low-quality product behind beautiful packaging, and a popular manufacturer overprices its sprats.

It is also worth considering that a product preserved in a tin is not always healthy. Perhaps the fish was not smoked in the best way, or preservatives were added to the recipe. A good alternative to store-bought sprats would be home-made sprats, which are not so difficult to smoke yourself using several popular methods.

IMPORTANT: The peculiarity of homemade sprats is not only that it is a healthy product, but also that the cost of this dish is not high, because sprats are prepared from small and affordable fish.

Herring recipe. Required:

Herring fish - quantity, depending on your preferences.
Salt and spices (you can use any set of spicy spices to taste).
Sunflower oil - depending on the amount of fish (use purchased light, filtered oil).
Strong tea leaves (only pure black tea).
Onion peel - by eye
Bay leaf - several pieces.
Spicy spices to taste

For cooking, it is advisable to select large and medium-sized fish, because it is easier to clean such fish from the entrails and head (this is done necessarily in order to remove bitterness and not spoil the taste). This is much more difficult to do with a small fish. However, avoid very large fish, as they may take much longer to cook.

Black tea brewing is necessary not only to give the fish an unusual golden hue, but also to ensure that it has a pleasant spicy flavor. The brew should be done in the following proportions: if you are preparing 1 kg of sprat, then the optimal amount of steep tea is 2 tsp. dry tea leaves per 200 ml of water.

Cooking:

Prepare utensils for cooking. It should be a frying pan, saucepan or cauldron (duckpot, for example) with a thick bottom. Line a bowl with a layer of food foil and pour oil (1/3 cup) into it.
The cleaned fish are laid out in an even layer, bellies down (required!) tightly to each other. If there is a lot of fish, it can be folded in two layers.
Each layer of fish should be covered with bay leaves and onion peels, sprinkled with spices (dried basil, a mixture of peppers, red pepper, chili, marjoram, oregano, paprika and others).
Make a steep tea brew and dissolve salt in it (for 1 kg of herring, 2 tablespoons will be enough). Strain the tea leaves so that there are no leaves left in it. Pour the tea leaves over the fish in a bowl and put it on the fire, add another 1/3 cup of vegetable oil on top.
The fish should be simmered over moderate heat for 20-30 minutes. After this, move the dishes to the oven, which you preheat to 150-160 degrees. The fish should be simmered at this temperature for 4-6 hours (depending on the power of the oven, the density of the walls of the dish, the number of fish, and its size).
Extinguishing should take place under a closed lid. Check the oven periodically to check if the fish is done. If the bones are soft and the meat is tasty, the sprats are ready. During the simmering process, an additional portion of vegetable oil may also be required.

Sprats from herring

How to cook homemade sprats from capelin: recipe

Another accessible and inexpensive fish is capelin. Sprats can be prepared from both fresh and frozen capelin. The secret to deliciously cooked sprats is the correct balance of spices and compliance with the temperature regime (this way the fish will not overcook and will be juicy).

You will need:

Capelin (any)– 500-600 g (should be cleaned of heads and entrails, washed).
Refined sunflower oil– ½ cup (look at the fish, you can add more or less).
Liquid smoke– 0.5-1 tsp. (can be omitted, or replaced with onion skins - by eye).
Black tea without additives– 2 sachets or 1 tsp. dry tea leaves.
Bay leaf– several pieces.
Salt (preferably sea salt)– 2 tsp. (add more or less according to taste).
Peppercorns– a few peas
Spicy spices– choose according to your taste

Cooking:

Prepare the fish in advance: defrost the frozen fish, remove the head and entrails, rinse with running water through a colander and let it dry, you can wipe with paper towels.
While the fish is drying, prepare the brine. First of all, make a steep brew: from 1 full tsp. tea per 100-130 ml. water and leave for up to 15 minutes. Dissolve salt in the tea leaves.
It is recommended to cook fish in a metal container with thick walls or in a glass bowl with a lid. If the surface of the cookware is not non-stick, the bottom can be covered with foil.
Place the fish carefully and very tightly one to one. It is advisable to place the fish tummy down so that it does not spoil its shape during the stewing process.
Sprinkle spices on top of the fish and place bay leaves between the fish; you can do the same with onion peels. Pour the tea leaves over the fish. If you have liquid smoke, add it to the brew ahead of time. It is liquid smoke that will give sprats a smoked taste.
Pour oil over the fish, the oil should completely cover the fish, you may need more.
Preheat the oven to 200-220 degrees and place the dishes with sprats there without closing the lid. After the brine boils, simmer the fish at high temperature for 15-20 minutes, and then reduce it to 150-160 degrees and cover with a lid.
In this state, the fish should languish for 2-3 hours continuously.

Homemade capelin sprats

How to make homemade sprats from bleak: recipe

Bleak is a small fish of the carp family. Bleak is perfect for making homemade sprats. The recipe for this bleak dish is similar to others: a strong, rich marinade and proper simmering in the oven.

You will need:

Bleak (fresh fish) – 700-800 g.
Coarse sea salt –
Loose leaf tea - 1.5-2 tsp. (without flavoring and aromatic additives).
Black peppercorns – several pieces
Allspice peas – several pieces
Bay leaf - several pieces
Thyme – 1 tsp grains
Dried basil - 0.5-1 tsp.
Nutmeg - 0.5 tsp
Vegetable oil -
Onion peel (handful) –

Cooking:

To prepare sprats from bleak, prepare suitable dishes. This could be a duckling pan or a deck made of ceramics or glass that can withstand high temperatures and can be placed on fire.
Place the cleaned fish (the head and intestines should be removed) carefully on foil. To do this, place the fish tummy down, maybe in two layers if the dish is narrow.
Each layer of fish should be coated and sprinkled with spices and salt. Bay leaves, like onion peels, can be chopped or added whole.
Brew steep tea and pour it over the fish, then pour oil on top of it. Place the deck on the fire and bring the mixture to a boil, then close the deck with a lid and turn on the heat on the stove to minimum.
In this state, the fish should be stewed for approximately 1.5-2 hours. All this time it should not be disturbed and turned over; only if you notice that the marinade in the deck has boiled away, you can add it.

Homemade sprats from bleak

How to cook homemade sprat sprats: recipe

The most common and inexpensive fish that can be found on the shelves is sprat. They buy it not only to eat with baked potatoes or to feed a cat, sprat is an excellent basis for preparing tasty, fatty and soft sprats. You can use both fresh and frozen sprat.

You will need:

Sprat (any: fresh or defrosted) – 500-600 g.
Smoked sprat or the tail of any smoked fish - necessary to give all sprats a smoked aroma.
Onion peel - a handful of
Vegetable (sunflower) oil – 80-120 g (depending on the number of fish).
Cool tea brew - 2/3 cup (without flavoring and aromatic additives).
Pepper mixture - 1-1.5 tsp.
Peppercorns (black and allspice) – a few peas
Bay leaf - several pieces
Coarse sea salt – 1-1.5 tsp.

Cooking:

The fish should be cleaned and washed, all entrails removed, the head cut off, and dried in a colander.
While the fish is drying, prepare the fish filling: to do this, brew and cool strong tea, dissolve salt and spices in it.
Place the fish in a baking dish and spread bay leaves with peels over the surface.
Pour the resulting marinade and oil over the fish. Let the fish sit (marinate) for half an hour or more.
Cover the marinating area with foil, pinching it tightly on all sides.
Preheat the oven to 190-210 degrees and place the mold there for 25 minutes. Then reduce the temperature to medium levels (140-150 degrees).
Keep the pan in the oven for 2-2.5 hours without removing until done. During this time, the fish will bake, the meat and bones will become soft. After cooking, carefully remove the husks and leaves and drain off excess oil.

Homemade sprat sprats

How to cook homemade sprats from roach: recipe

Simple small river fish is perfect for preparing delicious spicy sprats. For example, roach has a mild taste and tolerates heat treatment.

You will need:

Roach (or any other river fish) – 500-600 g (you can use more fish, therefore, the amount of seasonings and tea leaves is doubled).
Coarse salt (sea) – according to taste and preference
Sunflower oil (homemade, unrefined, aromatic) – 1 cup or a little less (depending on the amount of fish).
Strong black tea from 1 bag – 0.5 cups
Wine or apple vinegar - 2-3 tbsp.
Pepper mixture - taste

Cooking:

For cooking you will need a thick glass or metal deck with a low bottom.
The cleaned fish is laid out in an even layer in a bowl, sprinkled with salt and spices, and covered with bay leaves.
Prepare strong tea and mix it with vegetable oil and vinegar. Pour the resulting liquid over the fish.
Place the pan without a lid in a very hot oven for 35-45 minutes. The cabinet temperature should be approximately 190-200 degrees.
After this time, reduce the temperature to 140-150 degrees and cover the pan with a lid or cover with food foil. Simmer the fish for 1.5-2 hours until fully cooked.

Homemade sprats from river fish, roach

Homemade smelt sprats recipe: recipe

You will need:

Smelt – 1.5-2 kg. (small fish, fry)
Black loose leaf tea- 5-6 tsp. (full, heaped) and 2 cups of boiling water .
Coarse salt (preferably sea salt) – 2-2.5 tsp. (depend on taste).
Allspice and black peppercorns – small handful
Bouillon cube - 1 PC. (any meat flavor)
Carnation - several pieces (10-12, to taste)
Cardamom – taste
Prunes - 5-6 pcs. (large)
Vegetable (sunflower) oil – 500-600 ml.

Cooking:

The entire fish is cleaned, its head and entrails are removed, washed with running water and dried.
Choose a baking dish with a thick bottom, preferably a duck roaster.
Place the fish in several layers and sprinkle each layer with salt, spices, bay leaves and onion peels, if desired.
Dissolve the bouillon cube in a glass of boiling water
Brew tea in 1.5-2 cups of boiling water and let it brew.
Mix broth, tea and oil. This will be the marinade for the fish.
Prunes should be placed between the layers of fish. It will give the fish a spicy aroma.
Pour the marinade over the fish and place the cauldron on the fire. Bring it to a boil and simmer over moderate heat for 20-30 minutes.
Remove the fish from the heat and move the cauldron to the oven, preheated to an average temperature of 150-160 degrees. Simmer the fish there for 3-4 hours until fully cooked. You can check readiness by testing. It may take longer to fully cook.

Homemade smelt sprats

Recipe for homemade perch sprats: recipe

You will need:

Perch (fry) –
1 glass.
Onion with peel - 2-3 pcs. (medium size)
Bay leaf - several pieces
Carrot - 1 PC. medium size
Tomato paste or tomato sauce - 2-3 tbsp. (taste).
Coarse salt - quantity according to preference
Pepper mixture - taste
Allspice and peas - small handful
Khmeli-suneli - 1 tsp (to taste, less if possible)

Cooking:

Place the fish in the mold in an even layer, place chopped onions directly with the skins between the carcasses, along with the onions, coarsely grated carrots and bay leaves.
Cover the fish with the resulting filling and place it in the oven. Keep the fish for 20-30 minutes at a temperature of 190-220 degrees, and then reduce it to 150 and simmer for 1.5 hours.

Homemade perch sprats

Recipe for homemade sorog sprats: recipe

You will need:

Soroga (fresh or frozen fish) – 700-800 g.
Coarse sea salt – 10-12 g (1.5-2 heaped tsp, to taste).
Loose leaf tea - 1.5-2 tsp. Black peppercorns – several pieces
Allspice peas – several pieces
Bay leaf - several pieces
Nutmeg - 0.5 tsp
Vegetable oil - 2/3 cup (may need a little more).
Carnation - several pieces
Onion peel (handful) – in order to give a golden hue to the fish, but you can completely exclude it.

Cooking:

To prevent the sprats from burning, you can line the bottom of the deck with a layer of food foil.
Place the cleaned fish (the head and intestines should be removed) carefully on foil.
The fish should be coated and sprinkled with spices and salt. Bay leaves, like onion peels, can be chopped or added whole.
Brew steep tea and pour it over the fish, then pour oil on top of it.
In this state, the fish should be stewed for approximately 1.5-2 hours. During this time, you should not disturb it and turn it over only if you notice that the marinade in the deck has boiled away

Homemade sprats from sorog

Recipe for homemade sprats from crucian carp: recipe

You will need:

Crucian carp (fry) – 1.3-1.5 kg. (choose small fish so that sprats are easy to eat).
Refined vegetable (sunflower) oil – 1 glass.
Onion with peel - 2-3 pcs. (medium size)
Bay leaf - several pieces
Coarse salt - quantity according to preference
Pepper mixture - taste
Allspice and peas - small handful

Cooking:

Perch is a much larger fish than herring or sprat and therefore may take longer to cook.
To prepare, choose a thick glass deck or baking dish (preferably with a non-stick coating).
The fish should be cleaned, the head cut off and the entrails removed.
Place the fish in the mold in an even layer, place chopped onions directly with the skins and bay leaves between the carcasses.
Prepare the marinade: dissolve tomato paste in a small amount of water, add vegetable oil and spices.
Cover the fish with the resulting filling and place it in the oven. Keep the fish for 25-35 minutes at a temperature of 190-210 degrees, and then reduce it to 150 and simmer for 1.5 hours.

Homemade sprats from crucian carp

How to cook fish sprats at home in the oven?

You can cook sprats at home in the oven. The oven allows the fish to simmer for a long time at moderate temperatures. The fish should “feel” the temperature difference, first high and then moderate. This will allow the fish to retain its shape, but at the same time become juicy and soft inside.

Video: “Sprats in the oven”

How to cook fish sprats at home in a slow cooker?

Any fish cooked in a slow cooker can also turn out delicious. Perhaps it will not be so fried, but more stewed, however, the meat and bones will be soft, and the marinade will completely saturate the fish. In a slow cooker, the fish will not burn and you will not need to add oil to it.