Sprats at home: tasty and nutritious

Sprats are canned goods, which were first made from Baltic sprat, and then they were made from different small fish, for example, sprats, sprats. In Mamontovo, not far from Kaliningrad, for several decades a canning factory has been running, on which the famous Baltic sprats are made. In honor of them in 2008 there is a two-meter monument in the form of a tin can and jars sprinkling out of it.

In the world there are probably no people who would not eat sprats. This dish is perfect for a festive table, and for a hike. Sprats can be found in any food store, but now many people, afraid to buy canned food of questionable quality, prefer sprats at home.

In order to prepare sprats for home cooking, you need to take 1 kilogram of Baltic herring, 100 grams of water and 100 grams of sunflower oil. Still need two chicken cubes and a pair of sachets of black tea. The salt is not needed. Fish should be thawed, then washed and cleaned, removing the head and entrails.

Tea bags are brewed with boiling water and poured into the pan laid in the pan. Then the oil is poured out and chopped chicken cubes are poured out. The fish is put on a small fire and stewed for two hours. Fish do not interfere so as not to break it, but from time to time a pot with it should be shaken. As you can see, sprats at home are not difficult to cook, but they taste very similar to canned ones.

From sprat, Baltic herring, vendace or other small fish, you can cook homemade canned food. Before canning fish, it is cleaned. To do this, the fish are cut off the head and pull the insides, while the abdomen should remain intact. After this, the carcasses are washed with water, pour well with salt and put under pressure. A pan of fish is kept in a cold place for two days. The salted fish is washed with water and dried on cloth or gauze. The room where it dries up should be well ventilated.

After the fish is dry, it is smoked hot. It must be ensured that the fish does not dry out, otherwise the taste of the product will deteriorate greatly. Sprats at home are prepared in half-liter jars. They are scalded, dried and filled with fish, stacking it vertically and as tightly as possible. Banks are poured boiling oil to the very edge and immediately rolled up with lids. To the banks do not burst, the oil should be poured in the middle and fill the banks gradually. Cooled banks are put in the refrigerator for storage. Sprats, cooked at home, are very delicious. They can be kept in the refrigerator as a stand-by dish for the arrival of unexpected guests.

You can prepare sprats in yet another simple way - baking in the oven. To do this, you need to take a conventional frying pan and put on it a cleaned and washed fish. Before you put it in a frying pan, fish are salted and peppered. Then the fish is poured with sunflower oil and baked in the oven for fifty minutes. The temperature of baking should not be less than 120 degrees.

200 grams of frozen fish take 250 grams of sunflower oil or any other vegetable oil. The same strong freshly brewed black tea. Salt will take two spoons, pepper to sip to taste.

You can take for sprat already prepared smoked fish, the main thing is that it was not large.

Finished sprats are spread on a plate and served on a table. This dish can be both independent, and addition to salads, sandwiches, and can be served with garnish.

Homemade sprats are even more delicious than store sprats. Especially tasty sprats are obtained from fish with caviar. Some mistresses, in order to strengthen the smoked taste of sprat, put ready-made smoked fish from the store, for example, herring.

Ready-made sprats can not be immediately removed from a frying pan or other utensils, otherwise the fish will simply fall apart. To prevent this from happening, the fish should cool down for two hours in a cool place. Those who know how to make sprats at home will always provide delicious salads and sandwiches!