Sprat in tomato sauce; the best recipes at home

Sprat in tomato sauce - the best recipes at home

Not so long ago, a jar of sprat in tomato sauce was a “strategic” supply for all occasions, and was in the bins of every self-respecting housewife. They made a quick, tasty soup from it, opened it with potatoes for dinner and a glass of wine as a snack. At home, it is not particularly common to preserve tiny fish for long-term storage. But if you are the owner of a huge amount of the freshest sprat, then God himself commanded that you prepare delicious canned food in the sauce.

Being an emblem of the Russian era, sprat in tomato remains popular today. This is facilitated by low cost and good taste. And for those who were born in the USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 on the territory of Europe and Asia) , a typical nostalgic memory of their former youth.

The inhabitants of the Baltic coast were the first to eat small fish; there is reliable information about this. They learned to first salt it and then seal it in a tin, adding spices to improve the taste. I have 2 recipes for homemade sprat in tomato sauce. Prepare and enjoy!

1 How to cook sprat in tomato at home
2 Sprat in tomato sauce at home - recipe
3 Canned sprat in tomato with pepper, onion, carrots
4 Homemade sprat in tomato sauce – a very tasty preserved recipe
5 Sprat in tomato with vegetables - recipe in a slow cooker
6 Video recipe for sprat in tomato sauce in an autoclave

How to cook sprat in tomato at home

I recommend that you first read my advice, based on personal experience, and then start preparing canned food. There are few of them, but they are all important.

Perfect if the fish is fresh, Baltic, Black Sea. Defrost frozen sprat in natural conditions, without resorting to hot water or a microwave.
True canned food is made from uncut sprat. But if you add vegetables, it's best to get rid of the innards.
I do not recommend replacing tomato paste with sauce, the taste will not be the same. It will be tasty with potatoes, but not suitable for making soup.
Take tomato paste with a higher concentration of 25 and above. The final result of the product depends on the density.
The size of the fish matters. Large specimens will not fit smoothly in the jar, they will break when finished, and the canned food will lose its appetizing appearance. Select fish of medium and small size, especially when it comes to long-term storage of the workpiece.
It is more convenient to create blanks in glass jars, half a liter in volume, so that the opened jar quickly disappears. It is better not to keep leftover canned food for a long time, even in the refrigerator.
If you want to improve the taste of canned food, make it delicious, first fry the sprat in a small amount of oil, and then can it.
Classic seasonings are pepper and bay leaf. Take peppercorns and grind them yourself, they are much more fragrant.
You can add other seasonings: cloves, coriander, but do not overuse them, otherwise the taste of the sprat itself will be lost. When you decide to add, add a little at a time.

Sprat in tomato sauce at home - recipe

The most common recipe for canning fish in a jar. Known since Russian times.

Fresh sprat, uncut - kilogram.
Tomato paste of the highest concentration - add to taste.
Sunflower oil – 150 ml.
Vinegar 9% - 80 ml.
Salt - a large spoon.
Sweet sand - the same amount.
Peppercorns, bay leaf.

Wash the fish and place it in the pan. Fill with water so that the liquid completely covers the sprat. Splash some oil.
Let it cook. After boiling, reduce the heat and cook for 15 minutes.
Add tomato. I put it on the eye, a spoon at a time. I stir the sauce, taste it, and decide if I need to add more. The taste should be rich.
Add sugar and salt in the same way. In the recipe, I give a conditional amount of these spices, since everyone has different tastes. Taking into account that some of the spices will be absorbed by the fish, the sauce should be a little saltier and sweeter than you usually eat.
Pour in vinegar. Cook for 40 minutes.
Distribute the sprat into sterilized glass jars. Roll it under the lid.

[ok] Interesting! Margaret Thatcher appreciated our culinary achievement. During her visit to the country, she not only treated her own cat to delicious canned food, but she also tasted it with pleasure.[/ok]

Canned sprat in tomato with pepper, onion, carrots

Add hot peppers and the dish becomes spicy. Unexpectedly? It is generally believed that sprat does not mix with ground seasonings. I suggest doing a little experiment and making sure that this is not so.

Fish – 2 kg. (You should end up with 2 kg of cut fish, so take 3 kg with extra.)
Tomatoes – 2 kg.
Carrots – 800 gr.
Onion – 500 gr.
Hot chili - pod.
Peppercorns, bay leaves, vegetable oil.
Table vinegar – 4 huge spoons.
Sugar – 2 small spoons.
Salt – 1.5 huge spoons.

Thaw and gut the fish, wash.
Peel the vegetables, wash them and chop them coarsely. Then puree it with a blender (mix it not very finely).
Puree the tomatoes separately with a blender.
Fry the vegetables in oil in a frying pan. After 10 minutes, pour in the tomato puree. Add all the spices except the vinegar.
Stir the contents. Place the sprat so that the sauce completely covers the carcasses.
Simmer on low heat for about an hour.
10 minutes before the end of stewing, pour in the vinegar.
Place the preparation in sterile jars and seal. Cool upside down. Keep refrigerated.

Homemade sprat in tomato sauce – a very tasty preserved recipe

Fish – 500 gr.
Tomato sauce - to taste.
Big carrot.
Big onion.
Flour - a tablespoon.
Coriander – 8 peas.
Sugar - a tablespoon.
Salt – ½ teaspoon.
Pepper - a pinch.
Allspice – 4-5 peas.
Bay leaf – 2 pcs.
Vinegar 9% - 2 tablespoons.
Sunflower oil - the same amount.

Remove the heads and entrails from the defrosted fish. Rinse and drain.
Cut the onion into half rings, grate the carrot coarsely.
Fry the onion tenderloin, add the carrots, fry together until beautifully browned.
Place the vegetables in a saucepan (preferably with thick walls). Add the spices listed in the recipe list, excluding the acid.
Prepare the tomato sauce separately by diluting a few tablespoons of store-bought sauce or ketchup in a glass of water. In total you should get 300 ml.
Add flour to the sauce and stir.
Place the sprat in a saucepan, tossing it with frying. Pour in the sauce.
Preheat the oven to 220 o C. Place the bowl with the fish in it. Heat for 1.5-2 hours.
10 minutes before the end of the process, add vinegar. Using a long stick, pierce it in several places so that the acid disperses throughout the sauce. If canned food is prepared for quick consumption, then vinegar can be omitted.
For long-term storage, place the sprat in jars, roll it up and put it in the coldest place.

Sprat in tomato with vegetables - recipe in a slow cooker

All that remains is to boil the potatoes, and a real dish for dinner will appear on the table.

Fish – 2.5 kg.
Carrots – 1 kg.
Onion – 1 kg.
Sweet pepper – 2 pcs.
Tomatoes – 2.5 kg.
Salt – 2 huge spoons.
Sunflower oil – 400 ml.
Sweet sand – 2.5 huge spoons.
Sulfur pepper - a small spoon.
Vinegar 9% - 200 ml.

Coarsely grate the carrots, divide the tomatoes into small cubes, cut the bell pepper into strips. Finely chop the onion.
Place the tomatoes in a multicooker bowl, cook until thickened in the “Stew” mode until they turn into tomato juice. If you don’t have the freshest tomatoes, use pasta as in the first recipe or tomato sauce.
Add oil to the frying pan, fry the onion first (until transparent), then add carrot chips. Fry together for 5 minutes.
Add tomato juice or paste. Stir if adding pasta, adjust taste by adding as needed.
Add pepper, salt the contents, cook for about 20 minutes.
Place the sprat in the slow cooker, alternating the fish with sauce and vegetables. Try to alternate layers: fish - vegetables.
When the contents boil, close the lid. Cook as usual, setting the timer for 1 hour.
Then open the lid and pour in vinegar. Stir gently, being careful not to destroy the fish. Cook for 5 minutes. After the beep, set to keep warm and hold for about an hour.
Distribute among jars and roll up. After cooling, transfer to the cold

Video recipe for sprat in tomato sauce in an autoclave

The creator of the video explains step by step how to make delicious canned fish. Repeat the actions and you will succeed. Bon appetit!

The benefits and harms of sprat in tomato sauce

Sprat in tomato sauce is a familiar taste for every Russian from youth, the cheapest canned fish. This small fish was called student food and could be enjoyed by even the most insolvent segments of the population.

But even now, with all the wealth of different products on store shelves, sprat in tomato sauce is not the least popular.

Description, composition and types

Sprat is a small sea fish, no more than 15-17 cm . Specifically, it serves as a raw material for cheap canned fish. But some producers use herring instead - a similar, but cheaper fish. Herring contains even more internal organs, which affects the taste of the product.

In addition to fish, canned food must certainly include the following products: tomato paste, table salt, pepper, coriander, sugar, cloves, nutmeg, vegetable oil, onions, carrots, flour, sweet pepper.

The choice of types of sprat in tomato sauce is quite varied. It differs according to the place of extraction, method of production, type of sauce, and appearance.

According to the place of extraction, canned food is distinguished:

Caspian.
Black Sea.
Baltic.

Preparatory processing of raw materials can also be different. The fish is divided into cut and uncut. In uncut canned food, sprat is placed with the head and entrails, and in canned food, it is gutted and without the head.

The sauce can also be different: just tomato, with additives, spicy.

The benefits of sprat in tomato sauce

A good source of protein , which is healthier and easier to digest than protein of animal origin. Protein is an essential compound and acts as a carrier of life, a building material for the cells of the human body.
Dietary product . Sprat in tomato sauce contains virtually no carbohydrates or fats. This product is perfect for people concerned about weight loss. But it is worth considering that the product has a fairly high content of salt and spices, and therefore can cause increased appetite.
Fish is a source of polyunsaturated fatty acids , which have a beneficial effect on the systems of the human body: they protect against gastrointestinal problems (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) , cardiovascular diseases, and improve vision and memory, fight “bad” cholesterol, regulate metabolic processes.
Fish is a good source of phosphorus and calcium , which are very important for the formation of bone tissue (The structure of tissues of living organisms is studied by the science of histology) . In addition, phosphorus plays an important role in protein metabolism. The bones, tail and scales of fish are richer in calcium and phosphorus. Thanks to heat treatment, these canned parts are completely edible.
The highest iron content in fish, which affects the level of hemoglobin in the blood (the internal environment of the human and animal body) . Constant consumption of this product will help avoid anemia, which is especially important for pregnant women, nursing mothers and children. In addition, iron affects good blood circulation (blood circulation throughout the body) in brain cells (the central part of the nervous system of animals and humans) .
(a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) that are essential for human health: A, D, E, B1 and B2 . Vitamin A (a low molecular weight organic compound of relatively simple structure, essential for all living things) A is important for visual function, strengthens the immune system, and increases resistance to various diseases. Vitamin D (a low-molecular organic compound of relatively simple structure, essential for all living things) improves metabolic processes and preserves the youth of the skin. Vitamin E (a low molecular weight organic compound of relatively simple structure, essential for all living things) E has a beneficial effect on the functioning of the gonads and reproductive functions. Thiamine is needed for good metabolism and is actively involved in maintaining the vitality of the heart.
Tomato paste contained in the product makes it even healthier. Tomatoes contain such a useful substance as lycopene. Lycopene reduces the risk of cancer and heart attack. In addition, this antioxidant protects the immune system and fights early aging.

Harm of sprat in tomato sauce

Tomato juice can provoke an exacerbation of the disease (disruption of normal functioning, performance) in people suffering from diseases of the gastrointestinal tract . Acids irritate the gastric mucosa, so people with gastritis or ulcers should avoid this product.
The content of spices and acids in canned food can cause irritation of the gastrointestinal tract (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed to process and extract nutrients from food) and heartburn in people with a weak stomach.
Canned fish are a source of purine compounds . These substances are contraindicated for various joint diseases. It is strictly forbidden to use this product if you have gout in the acute stage.
A huge amount of salt . As with any canned food, sprat should be treated with caution by people suffering from edema, kidney and liver diseases. Salt should also be limited in post-infarction conditions.
Botulism is the result of improperly stored jars. This is the greatest danger of canned fish. Botulism causes severe toxicity of the body and severe damage to the nervous system. That is why choosing a purchase is very painstaking.

We choose high-quality canned food

First, you should pay attention to the properties of the packaging . The jar does not have to be swollen, have dents or traces of rust. Damage to the can indicates improper storage. Be sure to check the shelf life.

The design of the jar also matters. The label on the jar must be glued evenly and tightly, or a sketch must be printed on the packaging itself.

The taste of canned fish should not be bitter. Only a slight bitterness is allowed if the trifle was preserved ungutted.

Unfortunately, it is difficult to evaluate the properties of the contents in a steel can in a store; you can only create it at home. You can buy fish in glass, but it will cost more.

The product should be stored in a dry, cool place for no more than 24 months. It is better to immediately use an opened jar for its intended purpose.

Making sprat in tomato sauce

Sprat in tomato sauce is a popular appetizer at all times.

After the abolition of the State Standard, it is difficult to find canned fish of good quality, but there is a lot of fresh frozen sprat on the shelves.

Therefore, in order to enjoy your favorite fish delicacy, save your household budget and take care of the health of your loved ones, you can cook sprat in tomato with vegetables and spices at home.

Fish in tomato sauce with carrots and onions

The traditional recipe for a fish treat with vegetables and spices has been tested over the years and by thousands of connoisseurs. In addition, a homemade dish is distinguished by the affordable cost of a small fish and the unsurpassed taste of the finished product.

Fish – 1 kg
Carrots – 1 kg
Tomatoes – 1 kg
Onion -0.3 kg
Vinegar – 100 g
Laurel leaves – 2 pcs.
Vegetable oil – 2 tbsp.
Allspice peas – 4 pcs.
Salt – 1 tbsp.
Ground dark pepper – ½ tsp.

The manufacturing procedure is as follows:

Thaw the sprat ahead of time. Remove entrails from each fish.
It is good to wash the cooked carcasses under running water. Place in a colander to drain excess water.
Boil water in a saucepan. Place sprat in boiling water. Bring the liquid to a boil again, remove the resulting foam with a slotted spoon.
Add spices and ½ tablespoon of salt to the fish broth. Cook the fish over low heat for 40 minutes.
Place the fish in a colander and cool.
At this time, prepare tomato sauce. To do this, grate the peeled carrots on a large grater and pour into a frying pan with vegetable oil. Add diced onions to the bowl. Place the frying pan on the heat, fry the vegetables for 5-7 minutes over low heat. Add tomatoes twisted in a meat grinder (tomato juice or paste) to the vegetables. Simmer the vegetables for another 20 minutes with the lid closed.
Pour the boiled sprat into a frying pan and mix with vegetable sauce. Gently stir the contents of the dish. Add ½ tablespoon of salt and vinegar to the preparation. After 15 minutes, remove the fish treat in tomato sauce from the heat.
Use a wooden spoon to pack the fish in vegetable sauce into sterile jars.
Before canning, jars of fish must be additionally pasteurized for 30-40 minutes in a steam bath. Then seal the containers with disinfected lids. Cool the workpiece by turning it upside down and covering it with a terry towel. Store the seam in a cool place.

Fish in tomato with carrots and celery

Another regular recipe for sprat in tomato sauce for the winter with tomatoes, vegetables and celery will appeal to fish gourmets. Using available ingredients, you can prepare the most delicious canned food, superior in taste to store-bought preparations.

Sprat – 1 kg
Tomatoes – 0.5 kg
Onion – 0.5 kg
Celery – 1 root.
Carrots – 0.2 kg.
Bay leaves – 2 pcs.
Peppercorns – 4 pcs.
Salt – 1 tbsp.
Water – 250 ml.
Butter – 30 g.

Sprat in tomato

The procedure for making fish snacks is as follows:

Wash the fish, cut off the heads, gut. Rinse the finished carcasses and dry them.
Place the cleaned fish into a thick-bottomed bowl (saucepan, cauldron, stewpan). Add butter.
Peel the celery root, rinse with water and chop finely. Peel the onion and chop into half rings. Peel the carrots and grate them on a grater with large teeth. Separate the tomatoes from the skins by dousing them with boiling water and immediately placing them in ice water. Chop the tomatoes into thin slices.
Add cooked vegetables, water, salt and spices to the bowl with fish. Cover the container with a lid and place on low heat. Simmer the vegetable and fish mixture for 80-90 minutes, stirring occasionally with a spatula.
Distribute the hot fish-vegetable mixture into unstained jars and close with lids. Turn the containers upside down, wrap them in a blanket and leave them in this position overnight (that is, in the dark) . In the morning, transfer the seaming to the cellar or pantry for the next storage.

Fish in tomato sauce in a slow cooker

Using a slow cooker, you can prepare the most delicious fish delicacy for the winter. Thanks to the constant temperature, the fish will be saturated with the smell of sweet tomato sauce with bell pepper, will be perfectly cooked and will remain whole.

Tomatoes – 1 kg
Sweet pepper – 1 kg
Fish – 1 kg
Onion – 0.3 kg
Vinegar – 100 g
Tomato sauce – 100 g
Vegetable oil – 100 g
Laurel – 2 leaves.
Salt – 1 tbsp.
Sugar – 1 tsp.
Peppercorns – 3 pcs.

Method for preparing fish snacks for the winter:

Prepare sweet peppers, seeds and stalk removed, cut the vegetable into thin slices. Peel the onion and chop into half rings. Peeled carrots, cut into strips. Grind the peeled tomatoes in a meat grinder.
Thaw the fish, gut it and wash it under running water.

Attention! Fish for preservation must be freshly frozen or fresh and whole.

Pour the prepared vegetable slices, peeled fish, spices, salt and sugar into the multicooker bowl. Set the “Extinguishing” mode, selecting a cooking time of 90 minutes.
After the time has passed, pack the hot mixture into disinfected jars and cover the containers with lids.
Sterilize the workpieces in a water bath, roll them up and cool under a woolen blanket.

Inexpensive and harsh? Results of the sprat test in tomato sauce

Sprat fried in tomato sauce can hardly be classified as an “elite” product. For almost everyone, it has remained a sign of the past, but, nevertheless, there are many lovers of these canned fish. An earlier examination of sprat in tomatoes revealed a number of problems. Has the situation gotten better?

For examination, standards of fried sprat in tomato sauce were purchased from the following brands: “Savory Canned Food” , Keano , “Ultramarine” , “Scoop” , “5 Seas” .

Meets the safety requirements according to the studied indicators. Meets the requirements of GOST 16978-99 for tested physico-chemical parameters and organoleptic parameters, except for the requirements for the mixture (not juicy enough) and the condition of the sauce (the sauce is heterogeneous, with oil separation). The highest mass fraction of dry substances and low mass fraction of salt compared to the average values for this type of product.

Meets the safety requirements according to the studied indicators. Conforms to the requirements of GOST 16978-99 for tested physico-chemical parameters and organoleptic parameters, except for the requirements for the mixture (essentially boiled). Low cost per 1 kg compared to average values for this type of product.

Meets the safety requirements according to the studied indicators. Conforms to the requirements of GOST 16978-99 for tested physico-chemical indicators and organoleptic indicators, except for the requirements for the mixture (essentially boiled) and the condition of the fish (amorphous carcasses, stuck together). The highest mass fraction of fish (88%) is comparable to the average values for this type of product.

Like sprat in a barrel

Although the sauce for canned food is also important, most consumers would prefer that the bulk of the product be fish. In accordance with GOST, the mass fraction of canned fish must be 70-90%. All standards meet this requirement. The most fish is in “Tasty Canned Food” (88%), the least is in “Ultramarine” (75%).

It’s worth saying a few words about what canned sprat is. In 3 jars the fish are laid in bulk (this is acceptable for uncut sprat), in the Keano and “Scoop” samples the sprat is laid in rows.

“Borodinsky” bread: which manufacturer follows traditions?

Safe and with protein

As for safety, the situation with canned food is always simpler than with other types of goods. It is important that they meet the requirements of industrial sterility. There were no complaints about this test from the test participants.

The content of toxic parts is even lower than the values allowed by technical regulations.

Almost all samples contain even a little more protein than indicated on the label. But on the contrary, there is less fat, which describes the benefits of fish from the herring family. The difference is from 23% to 41%.

The calculated calorie content of almost all tested canned food is less than stated (this is due to the lowest fat content). Only “Scoop” turned out to be slightly higher in calories, and even in this case the difference is small.

Boiled and sticky

Almost everyone has a feeling of nostalgia for sprat in tomato, or, on the contrary, an equally colorful desire to never include a similar product on their menu. If you belong to the first group, you are probably curious whether the purchase will live up to your expectations, whether the canned food will have the usual (and corresponding to the standard) taste.

The standards of the brands “Savory Canned Food” and “5 Seas” had a significantly boiled consistency. In the Sovok canned fish mixture, the fish mixture is rather dry, not very juicy, and the sauce is not homogeneous, with oil separating. In addition, in samples of the “Savory Canned Food” and “Ultramarine” brands, the fish carcasses are broken, stuck together and amorphous; according to the labeling, these canned foods were made from frozen raw materials. As for the taste, a slight bitterness was noted in the samples “Savory Canned Food”, Keano, “Ultramarine”, this is typical for uncut fish. There are no comments regarding the tested canned food for other tested indicators.

Separately, I would like to note that “Scoop” is the most expensive canned food of all that was purchased for the study. The cheapest “5 seas”, although they have some small comments, generally have the applicable organoleptic qualities that users value so much.

Can be served: sprat examination results

Let's sum up the result!

Despite the presence of insignificant comments, all standards can be recommended for purchase. These are non-hazardous canned food with sufficient protein content, a huge amount of fish, most of which have good organoleptic qualities.

Product	Grade

Meets industrial sterility requirements

Cd – 0.0264, As – 0.4290, Sn – least 40, Hg – 0.0034, Pb – 0.1074

88 – fish; 12 – sauce

The mixture of fish meat is juicy, substantially cooked

Fish carcasses are broken, amorphous, stuck together. When carefully removed from the jar, they disintegrate.

Pleasant sweet and sour, characteristic of tomato sauce. There is a slight bitterness. No off-flavor

LLC “AUCHAN”, Moscow, Besedinskoe highway, property 15

Meets industrial sterility requirements

Cd – 0.0196 As – 0.3944 Sn – least 40 Hg – least 0.002 Pb – 0.1003

80 – fish; 20-sauce

The mixture of fish meat is juicy, compact, warm

Some fish carcasses are broken; when carefully laid out from the jar, they do not fall apart

Pleasant, sweet and sour with a slight bitterness. No off-flavor

LLC “AUCHAN”, Moscow, Besedinskoe highway, property 15

Meets industrial sterility requirements

Cd – 0.0279 As – 0.5017 Sn – least 40 Hg – 0.0046 Pb – 0.0954

75 – fish; 25 – sauce

The mixture of fish meat is juicy, compacted, slightly cooked

Fish carcasses are partly whole, stuck together, fall apart when carefully laid out from the jar

Sweet with a bitter aftertaste. No off-flavor

LLC “AUCHAN”, Moscow, Besedinskoe highway, property 15

Meets industrial sterility requirements

Cd – 0.0261 As – 0.6517 Sn – least 40 Hg – 0.0089 Pb – 0.1162

86 – fish; 14-sauce

The fish meat mixture is compacted, not juicy enough, rather dry

Fish carcasses are whole, uniform in shape and size. There are a few broken copies. Very nice view. When carefully removed from the jar, they do not disintegrate.

Pleasantly sweet, without any off-flavor

Hyperglobus LLC, Kotelniki, Novoryazanskoe highway, 24

Meets industrial sterility requirements

Cd – 0.0277 As – 0.2985 Sn – least 40 Hg – 0.0048 Pb – 0.0970

The mixture of fish meat is juicy, substantially cooked

Fish carcasses are broken, when carefully laid out from the jar they break

Pleasant, slightly sour, with a dominant flavor of tomato sauce. No off-flavor

LLC “AUCHAN”, Moscow, Besedinskoe highway, property 15

Attention!

The information provided in the article was current at the time of its publication. Ratings for re-reviewed products may be subject to change. You can find current ratings and information about products in the Roskontrol Catalog .

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Title	Industrial sterility	Toxic elements, mg/kg	Mass fraction of protein, determined/labeled, %	Mass fraction of salt, %	Mass fraction of components, %	Fish mixture	Condition of the fish	Taste	Cost, rub/kg	Purchasing space, address
	Sprat in tomato sauce “Savory canned food”