Home sprats herring

Sprats - fish with a length of not more than 12 inches and weighing about 15 grams, belonging to the family of herrings. She lives in the Baltic sea, in small quantities is found in the Mediterranean and the Black sea.

This fish for many years doing a canned food called "Sprats". Currently for the preparation of canned using different small fish. We eat sprat herring, sprat, sprat, etc., and only in the fish factory of the Baltic sea is traditionally cooked "Sprats" from the corresponding fish.

Thanks to a unique technology that does not change with age, canned food retain their original taste, regardless of the type of fish.

Interesting facts

The Accidental discovery (working at repairing the old buildings found unused packaging for sprat) suggests that sprats (canned) produced in Riga in 1890 on a Small Dairy street firm of "Maurice and". Canned food is recommended to eat chilled (this is indicated on the label), and they were called - "Imperial sprats".

Fish to be canned is placed in different ways. It depends on the time of year when she was caught. In the winter the fish stack back up, and in the summer, belly up.

The Summer fish are more oily, and warm water moves a little, back when cooking her crack.

A monument to Sprats: from the bronze cans jumps the fish. The monument was opened in 2008 in Mamonovo, where a large plant for the production of canned fish.

How to prepare canned sprats

The Fish for canning thoroughly washed, removed the head, placed in rows on a special baking sheet and put in the smoker for three hours. Then the fish tightly placed in jars, pour oil, season with salt and pepper. Banks are sealed and sterilized.

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Important note: these sprats are prepared with vegetable oil, salt and pepper. No other additives and spices are not allowed, if the jar sprat specified, it is likely that the fish in them are of low quality.

Recently, some manufacturers skimp on the smoked fish. Prepared carcasses are simply treated with chemical "liquid smoke" that saves money for the manufacturer but is extremely unwholesome for human consumption.

In order to be sure of the quality of fish and the method of Smoking, it is possible to cook homemade sprat of the herring.

The Recipe for "Homemade sprats in the oven"

Cooking sprat on the proposed prescription is a simple process and is available to any owner. As a substitute of "liquid smoke" used tea and onion skins. Sprat of the herring, the photos listed below are prepared from the following products:

• Herring frozen 1 kg;
• Sunflower oil - 200 grams;
• Tea leaf (black) - 2 tablespoons;
• Bay leaves - 8-10 pieces;
• Black pepper (peas) - 10-12 pieces;
• Salt - 2 tablespoons;
• Onion peel 20 grams.

Onion peel, rinse, pour 2 cups of water and boil 15-20 minutes. The broth to cool and strain.

Brewing Tea in 2 cups of water, cool, strain.

The Fish to defrost, rinse, behead and disembowel.

Put tightly the fish in a heatproof dish with a thick bottom. Herring lay back up in canned food.

The Fish, sprinkle with pepper (peas) and the Bay leaf, pour the oil. Carefully move to monoklonale to fill the oil has penetrated between the fish carcasses.

Mix the tea infusion of onion peel, add salt. All a good stir to completely dissolve salt crystals.

The saline solution to fill the fish.

Put the herring in a preheated 150 degree oven, bake at the same temperature to the boiling solution, then the fire is to reduce, reduce the temperature to 120 degrees, cook for about 2 hours.

Then give the dish to cool, and then remove the pre-sproting.

The Recipe can be changed according to your taste:

• Add cloves;
• Stronger salt;
• Increase the time of "longing" in the oven (in this case, the bones will be very soft);
• To increase the quantity of strong tea (the fish will be firmer).

Cooking sprat herring on the stove

If you are not interested in messing around with onion skin, tea, and oven, and to cook a sprat of the herring in the home you want, then use the following recipe.

Products:

• Herring with/m - 1 kilogram;
• Sunflower oil - 4 tablespoons;
• Black peppercorns sweet and bitter - 10 pieces;
• Bay leaves - 3 or 4 pieces;
• Salt - 1 teaspoon without slides;
• Vinegar (preferably fruit) - 1 tbsp;
• Granulated sugar - 1 teaspoon without slides.

Fish to be defrosted, thoroughly rinse, behead, gut. Lay the herring in a saucepan with a thick bottom, add salt, sprinkle with pepper, sugar, put the Bay leaf, pour in vinegar and sunflower oil. The contents of the pan to fill with water so that the fish was half in the water.

Cover the Pan with a lid and put on low fire. Cooking time - approximately 2 hours. Then take the pan off from heat, completely cool, take the finished sprats.

To speed up the cooking process, you can use a pressure cooker or slow cooker, in this case, the fish cooked for 1 hour.

Sprats on the basis of soy sauce

The Original recipe sprats herring involves the use of soy sauce. The dish is cooked on the cooker and marinated the day.

Required products:

• Fresh-frozen herring - 1.2 kg;
• Soy sauce - 1/2 Cup;
• Tea brew 1 Cup;
• Sunflower oil - 1 Cup;
• Salt to 1/2 teaspoon;
• Granulated sugar - 1 teaspoon;
• Bay leaves - 3 or 4 pieces.

Fish to be defrosted, thoroughly rinse, behead, gut, folded into a thick-bottomed pot or cauldron, pour soy sauce.

The Tea leaves to mix with the oil, put sugar, salt and Bay leaf. Mix well.

The resulting mixture pour into the fish.

Pan set on the fire, close the lid and cook on slow heat for 1 hour.

The Fish doesn't flip over and not removed. A pot of fish to put in day in the refrigerator. Then sprats can be removed and brought to the table. Tasty treats are ready.

Sprat of small fish

The Proposed recipe allows you to cook sprats of herring (small), capelin, perched, sardines and other small fish.

Required ingredients

• Fish (small) - 1 kg.
• Sunflower oil - 0.5 cups;
• Table salt - 1 tablespoon without top;
• Vinegar (Apple) - 1/4 Cup;
• Bay leaf - 4-5 pieces;
• Onions - 2-3 pieces;
• Black peppercorns, cloves, parsley - to taste.

The Fish to defrost, wash, gut, remove head and fins.

Onions to clean, wash, cut into rings.

At the bottom of the cauldron place a layer of onions on top put a layer of fish, then a layer of onions, layer of fish, etc. Between the layers of fish to put in a Bay leaf, parsley root, cloves, black peppercorns.

Vinegar diluted in a glass of water.

Mix the diluted vinegar with sunflower oil and salt.

Pour the Mixture into the fish, close the lid and put on a small fire. Dish to cook for 1.5 hours.

To taste sprats in no way inferior to store-bought canned.

Conclusion

Sprats, herring, capelin, sprat and other small fish is easy to prepare at home. The recipes given above, do not require special skills, exotic ingredients and a lot of time. But, following them even an inexperienced housewife can prepare a delicacy that will be better than store-bought canned sprats. And the usefulness of food will doubt: sprats of herring in the home is always fresh and does not contain harmful impurities.

Cook with love, raduyte themselves and their families.

Bon appetit!