I’ve been preparing sprats at home for 15 years now.

I have been preparing sprats at home for 15 years. 3 delicious recipes + video

Almost everyone has loved sprats since Russian times, but after the collapse of the Russian Union, the main producer of this product ended up abroad. Small smoked fish in tins began to be sealed not only by well-known companies with an impressive reputation, but also by small offices, almost all of which do not value their name, being interested only in receiving short-term profit. As a result, almost all of our fellow citizens, when purchasing sprats, are like playing the lottery: it is never clear what is hiding in the tin can. If you're lucky, there will be an appetizing-looking and tasty fish, the carcasses of which are pressed tightly together. If you're unlucky, you'll find fish mush under the lid, which you don't want to eat and would be ashamed to put on the table. If you are not a fan of this kind of “gambling,” you should learn how to make sprats at home. Then the result will be predictable, and such a snack will be relatively cheap.

Individual manufacturing

Making sprats at home is a relatively easy but lengthy process. In this case, the fish is not smoked, but stewed in a sauce with the addition of a huge amount of oil. It acquires the appropriate color thanks to the use of natural dyes: strong tea leaves, a decoction of onion peels. The housewife has the right to decide independently whether to use artificial flavors. As a result, you can get not only a tasty, but also a necessary product, prepared without adding any chemicals. But in order for the result to live up to expectations, you need to know a few things.

If you use tea to color fish, it must be strong. For a glass of water, take a tablespoon of loose leaf tea or 3-4 packaged tea bags.
The tea is steeped before it is added to the fish. A decoction of onion peels should also be prepared in advance.
Tea gives sprats a brownish-bronze color, and a decoction of onion peels gives them a golden color. By combining these ingredients in different proportions, you can get the color that the cook likes best.
To make homemade sprats, you can use any small fish without scales. They are usually prepared from sprat, sprat, and herring. Gourmets say that especially tasty sprats are obtained from smelt.
The larger the fish, the more time it takes to prepare it, because its bones need to become completely soft. Typically, the process of stewing fish takes 1.5-2.5 hours.
Even the smallest fish must be gutted and beheaded before making sprat.
Spices for making homemade sprats can be used according to your own taste. Usually they add bay leaf, dark and aromatic pepper.

Sprats with smoked flavor

sprat, capelin, anchovy or other fresh frozen fish – 0.5 kg;
vegetable oil (refined) – 100 ml;
water – 0.25 l;
dark tea bags – 3 pcs.;
bouillon cube with smoked flavor – 1 pc.

Allow the fish to thaw in natural conditions, avoiding temperature changes. If you try to speed up the process using a microwave, the fish will become loose and dry. This will have a bad effect on the appearance and taste of the finished dish.
Wash the fish, cut off their heads, gut the carcasses, and dry them with napkins.
Boil water, brew tea using 3 tea bags and a glass of water. After 20 minutes, squeeze out the bags and discard.
Pour oil into a cauldron or thick-walled pan or deep frying pan.
Mash the bouillon cube, sprinkle it on the fish, place it in a cauldron (or in the container that you use instead).
Pour over brewed tea.
Place on low heat and simmer until all the liquid has evaporated.

All that remains is to transfer the fish into the prepared container, pour in the oil remaining on the bottom of the cauldron, seal tightly and put it in the refrigerator.

Sprats in the oven

small fish (without scales) – 0.5 kg;
dark tea with bergamot – 4 bags;
water – 0.25 l;
olive oil – 100 ml;
salt, dark peppercorns, bay leaf - to taste.

Thaw the fish. Wash, gut, remove heads.
Place the fish in a cauldron, cast iron or heat-resistant dish. Sprinkle any layer with salt and spices.
Pour tea over everything, add butter.
Place the pan in the oven. Turn it on. Cook for the first half hour at a temperature of 160 degrees, then reduce it to 120 degrees and cook for 1.5-2 hours. If the liquid from the mold evaporates very quickly, you can cover it with foil.

Sprats prepared according to this recipe should also be stored in a jar filled with oil. The jar must be kept in the refrigerator.

Sprats with added watery smoke

small fish – 1 kg;
dark tea – 10 g;
onion peels - a loosely filled half-liter jar;
salt – 40 g;
sugar – 40 g;
vegetable oil – 100 ml;
water – 1.25 l;
watery smoke – 5 ml;
vegetable oil – 100 ml;
dark pepper, ground and peas - to taste;
laurel leaves - to taste.

Pour a liter of hot water over the onion peel, cook for 20 minutes, strain.
Brew strong tea with the remaining water, strain it after 15 minutes, mix with onion broth.
Add sugar and salt to the resulting mixture, add butter and spices. Stir.
Place the cooked fish (washed, gutted, without the head) into the pan.
Pour in a watery consistency.
Place the dish with fish on a slow fire. Simmer it for 1.5-2 hours depending on the size of the fish carcasses.
10 minutes before readiness, pour in the watery smoke.

It is not allowed to stir the contents of the pan while making sprats, otherwise the fish will turn into an unappetizing porridge.

Homemade sprats - 5 tried and tested recipes

Sprats are a favorite food for almost everyone, which, unfortunately, is not so easy to find in good quality on store shelves. If you are not ready to take risks, but at the same time want to enjoy the taste of this product, learn how to create sprats at home using ordinary ingredients.

Let's look at the most proven recipes that will allow us to cook delicious fish with minimal effort.

Sprats from herring, tested recipe

An option that even cooks without much experience can handle. Make sure you have all the necessary ingredients on hand ahead of time.

Ingredients

Salt – 1 tbsp.
Salak – 500 g.
Decoction based on onion peel – 1 tbsp.
Bay leaves – 4 pcs.
Black pepper – 6 peas
Salt – 1 tbsp.
Strong brew - 0.5 tbsp.
Sunflower oil – 0.5 tbsp.

How to create sprats from herring

Manufacturing method

Preparatory preparation

We peel the onions, the onions themselves can be saved for making other dishes, but we will need the husks for making a decoction. Let's take about 2 handfuls. First, it must be thoroughly washed in warm water.
Leave the fish to defrost at room temperature. We need to use a purified product, so after thawing it, we need to cut off the heads of the fish, make cuts along the bellies, and remove the entrails. After this, we carefully wash each fish, both outside and inside.
We make a strong brew in advance.

Making a decoction

Place the peeled husks into a saucepan and fill with water. You will need no more than 0.5 liters of water for 2 handfuls. Cook the broth over high heat for about half an hour.

Making marinade

Mix a decoction of onion peels along with strong tea leaves.
Add salt and sugar to this mix, mix everything so that the bulk ingredients dissolve.

Final Steps

We take a heat-resistant form in which we will place the fish. It’s better to lay it out in one row, because a larger container will be useful.
Add bay leaves and black peppercorns to the fish. Please note that these spices can be supplemented with nutmeg or cloves.
Fill the fish with sunflower oil.
Pour the prepared marinade into the container. As a standard, it should not cover the fish 100%, so you shouldn’t rush and pour out all the liquid right away.
Preheat oven to 180°C.
Place the fish in the oven after 15 minutes. reduce the temperature to 120°. We cook the sprats for about an hour.

How to prepare sprats from capelin

At home, any housewife can prepare sprats from capelin for the winter. It is enough just to use a proven recipe.

Ingredients

Bay tree leaves – 1 pc.
Fresh frozen capelin – 500 g.
Dark loose leaf tea - 1 tbsp.
Flavored peppercorns – 4 pcs.
Salt – 0.5 tsp.
Sunflower oil – 150 g.
Watery smoke – 0.5 tsp. (the ingredient is not indispensable)
Dried basil, ground dark pepper, dried thyme - 1⁄2 tsp each.

We choose tea that does not contain impurities; alternatively, you can take several tea bags

Cooking sprats from capelin

Manufacturing method

Preparatory preparation of goods

If the capelin is frozen, then it should be left to thaw in the lower compartment of the refrigerator. It is not recommended to use quick defrosting methods, because the fish will lose its shape, and homemade sprats should be careful and intact. Slowly defrosting capelin can take about 18 hours. If you cannot wait that long, leave the fish at room temperature for some time. Another option is to defrost in cool water with added salt.
We rinse the defrosted fish, gut it, get rid of the head, and wash it again.
Place the fish in a colander and leave for a while to allow all the water to drain.

Preparing the brine

Step 1 – making tea leaves. Brew the tea for 15 minutes, pouring 150 ml of water into it.
Strain the tea, add a mixture of spices and salt to the tea leaves. At this step we will add (if using) watery smoke. Thanks to this ingredient, the sprats will be smoked to taste.

Final Steps

Place the fish in a heat-resistant container. We lay it in one layer, but tightly.
Fill the capelin with brine.
Pour sunflower oil on top. As a result, the liquid should cover future sprats.
Preheat the oven to 200°C.
Place the fish in the oven, cook for 15 minutes, then reduce the temperature, lowering it to 150°C.
We mark 3 hours. The fish will turn out golden, all the liquid will evaporate.

Cooking sprats from sardines at home

At home, you can also prepare sprats from sardines, using as a base the usual recipe, which any housewife can implement.

Ingredients

Frozen sardine – 400 g.
Salt - a pinch
Dark pepper - a pinch
Snow white wine – 4 tbsp.
Vegetable oil – 8 tbsp.
Mustard – 1 tbsp.

The wine can be replaced with lemon juice in the amount of 1 tbsp. or vinegar - 3 tbsp.

Homemade sardine sprats

Manufacturing method

Preparatory preparation

Leave the sardines to thaw evenly ahead of time. If you have time, put them in the refrigerator, on the bottom shelf. You can speed up the thawing process by letting the fish sit at room temperature.
After defrosting, rinse the sardines, remove the giblets, remove the heads, and rinse them again under running water.
If you use lemon juice instead of vinegar or white wine, first thoroughly rinse the fruit before squeezing it.

Preparatory heat treatment

In a separate heat-resistant container, arrange the sardines so that they fit snugly against each other.
Sprinkle the fish with a small amount of lemon juice (or vinegar or white wine), add salt and pepper at this step.
Preheat the oven to 180°C.
Place the fish in the oven for 2 hours until it gets a nice crust.

Making marinade

In one container we mix snow-white wine (you can change it, as we already said, with vinegar or lemon juice), vegetable oil.
Add mustard to the prepared mix and mix everything thoroughly again.

Final step

We take the fish out of the oven and leave it to cool slightly.
Pour the marinade over the sardines and put them in the oven for another 40 minutes. At the same time, we will reduce the temperature by 60 degrees (up to 120°C).

The finished product may not taste exactly like sprats, but nevertheless, with its piquancy it will amuse any gourmet.

How to make homemade sprat sprats

Sprat sprats are a dish that is in no way inferior in taste to ordinary sprats. The main thing is to use a good recipe at home.

Ingredients

Sprat – 500 gr.
Tea bags (without impurities) – 3 pcs.
Vegetable oil – 100 ml.
Broth cube with smoked flavor – 1 pc.
Water – 150 ml.
Salt – a pinch.

Sprat sprats, step-by-step recipe

Manufacturing method

Preparatory preparation

Let the fish defrost in advance. It is better not to rush and not try to speed up this process. Leave the sprat on the bottom shelf of the refrigerator.
Wash the thawed fish, after cleaning it, remove it with a knife.
We carefully wash each fish under running water.
Leave the sprat in a colander so that all the water is completely drained, or use a paper towel to dry the base for the sprat.

Preparing the marinade

Fill tea bags with water. You will need no more than 150 ml of water.
After 15 minutes, squeeze out the tea bags and throw them away.
Add oil to strong tea and mix everything.

Final Steps

Place the cleaned and dried fish in a deep baking dish or other heat-resistant dish. It is not better to lay it in 2 layers, because in this case the bottom one will be destroyed and the sprats will turn out ugly.
Sprinkle the fish with salt and chopped bouillon cube.
Pour the marinade over the sprat.
Preheat the oven to 120°C.
Cook the sprats for approximately 3 hours.

Sprats from crucian carp, step-by-step recipe

Small crucian carp are perfectly suitable for making sprats at home. Using a proven recipe, you can prepare sprats from crucian carp so that in the end this dish will taste no worse than store-bought.

How to create sprats at home

Sprats were always considered a tasty product present on any festive table. Even those who didn’t particularly like fish never gave up sandwiches with sprats. They constantly attracted others with their catchy and rich taste.

Unfortunately, in our time, sprat producers do not pay the necessary attention to the quality of their production. At the same time, this issue is pressing in relation to almost all products, including meat and dairy. In connection with this, true housewives are mastering home technologies for manufacturing various goods. Sprats are also no exception. The home manufacturing process has many advantages, and the main one is property control. No one will prepare their own food from non-new ingredients. Anyone who does this understands that nothing unnecessary that could be harmful to health is included in sprats, especially with regard to preservatives, flavor enhancers and other chemicals that modern food manufacturers are so keen on.

What kind of fish should I take?

Sprats should be understood as a separate type of fish, but not a method for making certain types of canned food, as some “experts” believe. This delicacy gets its name from the name of a small fish, which is the starting material for making such canned food.

The following fish can be used:

Perch.
Sprat.
Salaka.
Another small fish without scales.

Preparing the fish

Before preparing the delicacy, the fish must be thoroughly washed and the heads removed, although this may not be possible. In addition to this, you need to have all the necessary containers and other tools and ingredients for each recipe.

Recipes for making sprat at home

Traditional recipe

To do this, you need to prepare the following components:

0.5 kg of any small fish. Both fresh and frozen fish will work.
A glass of vegetable oil, at least some kind. The most basic condition is a rich smell.
One tablespoon of tea leaves, adding different scents to it. Experience suggests that bergamot may be more exciting.
One pair of onions, which should be juicy.
Don't forget about bay leaves.
Peppercorns – 5 pieces.
Salt to taste. An excellent option is sea salt.

The best vessel for making sprat is a cast iron cauldron. First, sunflower oil is poured into the vessel, after which it is thoroughly heated over the fire. While the oil is heating up, chop the onion and prepare the tea infusion.

After the oil has warmed up well, add fish and chopped onions to the cauldron. After this, a very strong tea brew with the addition of all the spices is poured into it. And finally, the boiler is closed with a lid and left on low heat. The production of sprats takes quite a long time. This is necessary so that the bones soften and when eaten, they are not felt on the teeth.

At this stage of production, the dish has to be stirred quite often. A wooden spatula is suitable for this purpose. At the same time, this must be done quite carefully so that the fish remains intact. After all, it is whole sprats, and not pieces, that are served at the table, especially at a ceremonial occasion.

When a product is cooked over a fire for a long time, virtually all the moisture has time to evaporate. This should not be allowed and boiling water should be constantly added to the dish being prepared. The water level must remain constant.

How to cook sprats in a slow cooker

Recently, a multicooker has become very popular: it helps to prepare any dishes. The most important thing is that you don’t have to stand over it: load all the ingredients, close it, turn it on and wait for the product to cook.

To make sprats in a slow cooker you need:

Prepare 1 kg of clean small fish (capelin).
Brew strong tea: 10 bags per glass of boiling water.
Take one tablespoon of salt.
Pour (1/4 part) sunflower oil into a glass.

Manufacturing technique

At the initial step, capelin is prepared: it is removed from the entrails and the heads are cut off, after which it is thoroughly washed under running water. After this, tea is brewed and salt and sunflower oil are added. Everything is painstakingly mixed. Then the fish are placed in order in the slow cooker and filled with a mixture of tea leaves, oil and salt. Pepper and bay leaf are also added to the slow cooker. Alternatively, there may be the use of purchased spices with watery smoke. The dish is stewed for 2 hours.

Sprat sprats cooked in a slow cooker

To prepare this delicious dish, you need to prepare:

One kilogram of sprat.
Infusion of large-leaf tea.
One fourth of a glass of vegetable oil.
Coarse salt – 2 tablespoons.
Soy sauce – 2 tablespoons.

Manufacturing sequence:

The sprat gets rid of the entrails, cutting off the heads, after which it is painstakingly washed under running water.
All the fish are laid out in rows in the multicooker bowl.
Strong tea is brewed and mixed with soy sauce.
Spices and herbs are added to taste.
If brine is prepared, add it to the multicooker bowl. There must be enough of it so that the fish is completely covered.
Extinguishing time is about 2 hours.
After production, the finished product is placed in any container, preferably in glass jars.

Sprats from herring

To do this, the following components are purchased:

The main component is herring, which must be prepared in advance. To begin with, it will have to be slightly simmered in the oven or stewed in a container. After this, you need to throw in the fish so that it soaks in its own juice.

Suitable additional ingredients:

Salt and sugar to taste.
Brewed from ordinary dark tea.
Watery smoke for flavoring (if necessary).
Onion peels, which will provide the desired, rich color and smell.
Quite a bit of pepper and bay leaf. Excessive spices can spoil the entire product.

Ordinary sprats: recipe for making

The usual recipe for making sprat may be no less fascinating. What does that require:

Clean the fish.
The herring is placed in a baking tray. With all this, it is necessary to ensure that the fish lies tightly.
Tea is brewed with boiling water: up to 500 ml is needed. With all this, you should keep in mind that tea in bags is worse than dark loose leaf tea.
Tea and spices are added to the fish.
The oven is heated to 150 degrees, after which the fish with seasonings is placed in it.
Set the temperature regulator to 120 degrees and simmer the fish for 2 hours.

Curious! If you immediately start putting the fish out of the pan without allowing it to cool, it will immediately fall apart.

Recipe for sprat sprats

As mentioned above, for making sprat yourself, no matter how small the fish, including sprat, will do.

What does that require:

1 kg sprat.
Any dark tea - 3 tablespoons.
One glass of water.
A tablespoon of salt, without top.
Sunflower oil – 100 ml.
The pepper is dark and aromatic.
Vinegar - two tablespoons.
First, tea is brewed with boiling water, per glass.
While the tea is brewing, prepare the fish, removing everything unnecessary.
After the tea leaves have cooled, add vegetable oil and salt.
Place the fish on a paper napkin to dry it slightly.
The fish is placed in a slow cooker, with its backs up.
Sprats simmer in stewing mode for about 2 hours. Before doing this, you must not forget to add tea leaves with spices to the fish.
After preparation, when the dish has cooled, it can be placed in the refrigerator.

Advantages of sprats made at home over purchased ones

In modern conditions, when all manufacturers are engaged in complete savings, as well as the replacement of natural goods with artificial ones, both one hundred percent and partly, the production of food products at home is acquiring extraordinary relevance. Eg:

A homemade product consists of natural ingredients, which cannot be said about store-bought products.
The naturalness of the product is constantly promised.
Homemade properties are consistently higher.
The homemade product is constantly prepared without the addition of various chemical additives.
Usually, you can buy an expired product in a store.
In addition, if you cook the sprats yourself, it will cost even less. And if you catch fish in a pond or on a river, then the cost of this product will be absolutely low, but of the highest quality.

Making sprats yourself does not require any special abilities, you just need to set a goal and have the desire. If you cook sprats in a slow cooker, then you don’t need to watch the action. In other words, it will take a minimum of time.

Sprat sprats at home

In Russian times, sprats made from sprat were one of the main attributes of the ceremonial table. Even now no one will refuse a small smoked fish. Despite the large selection of goods in the modern world, such food occupies a favorite position. It has unique taste properties that make it very popular among the vast arsenal of food. A store-bought product does not always have excellent quality and taste; you can create it at home. Even novice cooks can prepare sprat sprats at home.

Sprat sprats at home, recipes with photos

To create canned food from small fish, only the freshest seafood products are used. Buying a similar fish is quite simple. It is not a very precious and rare food product. You can also use the frozen version, but the taste of the canned food may change slightly. Sprats are also made from the following types of fish: anchovy, capelin, herring, sprat. You can also make delicious sandwiches with sprat.

Which product of the seas will be more suitable for creating sprats:

The best qualities are found in specimens caught in autumn or winter. At this time she is quite fat and large. To create sprat sprats, large fish are used. She must have shiny eyes and reddish gills. This will indicate the freshness of the fish. These reasons will be absent for a product that has been thawed several times.
Frozen sprat must be purchased in packages from the store. In this case, packaging must be carried out on the ship, immediately after catching the fish. The date must be indicated on it.

Didn't manage to prepare the dish? Don't be shy, ask me individually.Go

Sprat sprats in a slow cooker

There are a huge number of methods for making sprat sprats. One of the more common ones is to create a dish using a slow cooker. To create the dish you will need the following ingredients:

fresh frozen fish – 1000 g;
dark tea - 10 bags;
salt – 1 large spoon;
unground dark pepper -8 peas;
bay leaf – 2 pieces;
cloves - 2 pieces;
sauce -2 tablespoons;
filtered vegetable oil – 70 ml.

Sequence of dish preparation:

Place 10 tea bags in a half-liter container and fill them with bubbling water, let them brew for about a quarter of an hour, squeeze them out, and remove them from the jar.
Carefully wash the fish, cut off the heads and remove the entrails;
Add salt, butter and Teriyaki sauce to the tea infusion.
Place the sprat on the bottom, pour sauce over the fish product, put bay leaf, pepper and cloves on top;
Insert the cup with the contents into the multicooker and press the “Start” button.
In the stewing mode, you need to cook a small fish for 40 minutes.

It is recommended to store finished sprats in the refrigerator so that they cannot spoil.

Sprat sprats with watery smoke

The recipe for making sprats with watery smoke is quite simple, but such a dish is not very beneficial for the human body. It will take 2 hours to create a culinary delight. For production you will need the following food products:

fish -1 kilogram;
sunflower oil – 200 ml;
sweet sand - 1 spoon;
tea -200 gr;
salt -2 tablespoons;
peppercorns - 10 pieces;
watery smoke – 8 ml;
vinegar - 1 small spoon.

Step-by-step sequence of actions:

We wash the sprat, clean it and cut off its heads.
Mix dark tea with watery smoke and sunflower oil, pour vinegar, add sugar, salt and mix thoroughly.
At the bottom of the cauldron we place bay leaves, peppercorns, lay out the sprat, any layer poured over the prepared dressing, this will allow the oil and salt to be moderately distributed over the carcasses, cover the top with a plate whose diameter is even smaller than the diameter of the cauldron.
We put the sprats on the stove, after boiling for a few minutes, remove the plate, reduce the heat and let them simmer for a couple of hours.

It is recommended to prepare the dish in a cauldron or saucepan.

Sprat sprats for the winter

The dish will be prepared in the oven. Ingredients needed to create sprats:

herring -0.5 kilograms;
bay leaf – 2 pieces;
salt – 1 spoon;
peppercorns -3 pieces;
oil -100 gr;
tea leaves - 1.5 teaspoon.

Step-by-step {instructions} for creating a dish:

Sprats should be prepared from whole fish, but before using it, it should be gutted, cleaned of scales, cut off the head, remove the lower part of the tail, place it in the prepared form tightly next to each other in rows in one layer, and be sure to turn the ridge upward.
Let's start brewing tea, let the tea brew for half an hour, mix it with salt, the sauce will be more tasty from large-leaf tea.
Place peas and bay leaves on top of the fish, pour in the tea leaves and sunflower oil, put the dish in the oven and wait until the sprat reaches a boil.
The cooking process takes about 2 hours, the fish does not have to boil all this time, it has to simmer on the fire, lay it out, cool it and put it on the table.
Afterwards, the fish can be put into containers and preserved.

Sprat sprats in a pressure cooker

Even a novice cook can prepare homemade sprat sprats with a certain amount of effort. A similar dish is prepared quite simply from fairly common food products. To make homemade preparations you will need the following food products:

sprat – 1000 g;
tea – 95 g;
rock salt – 30 g;
sunflower oil -240 gr;
water – 250 ml;
dark pepper, cloves, bay leaves - to taste.

Step-by-step creation of a culinary dish:

Put the water on the fire and bring it to a boil, let the tea brew well, about 30 minutes.
We start preparing the fish, remove the head, cut off the tail, fins and remove the entrails, then rinse thoroughly, place the sprat at the very bottom of the pressure cooker, add salt, place bay leaves, pepper and cloves on the product.
Pour the product of the seas with oil, tea leaves, cover with a lid and put on fire.
After the water boils, it is recommended to reduce the heat; simmer the fish for about 45 minutes;
After removing the dish from the heat, it is not recommended to immediately open the lid of the pan; the sprat should be given time to brew.

Sprat sprats in onion skins

One of the most common recipes for making sprats is sprat in onion peels. It is prepared very simply, the main thing is to follow the recipe correctly. To create the dish you will need the following ingredients:

onion peel -15 g;
sprat – 900 gr;
vegetable oil -95 gr;
sugar – 40 g;
salt -30 g;
dark tea -25 g;
watery smoke – 15 ml;
pepper -10 gr;
bay leaf - 6 pieces.

Sequence of dish preparation:

Brew thick tea.

Wash the onion peels and place them in a pan with water, boil for about 25 minutes, strain the acquired infusion. To prepare the dish you will need 950 ml of water.
We process the sprat by cutting off its tail and head, also gutting all the insides, wash the carcass, put it in a small enamel pan, sprinkle with salt, pepper, pour in infusion of onion peels, add tea and sunflower oil. It is not recommended to combine these components, which are different in structure, in one container.
Simmer the product on the stove for about 1.5 hours, 5 minutes before making sprats, pour watery smoke into the product being prepared.

The product can be eaten either hot or cold.

Conclusion

Sprat sprats are prepared very simply at home, but require a lot of free time from the cook. Thanks to home production, the product is of very high quality. It is very difficult to purchase a product of this quality on a store shelf, and the cost of such a product will be impressive; it is even easier to prepare it without the help of others.

The taste of sprats with sprat is familiar to almost everyone from their youth, so almost all people will be happy to taste them. Depending on the manufacturing method, you can change its taste properties. Chefs with extensive experience in this field of activity recommend that novice cooks try to prepare this dish using different methods.