Is sprat healthy? Baltic sprat: calorie content, composition and benefits, description and photo of small fish. How to distinguish anchovy from sprat and capelin
Sprat in tomato sauce received the status of a national delicacy in Soviet times, along with sprats in oil. One of the advantages of sprat, thanks to which it quickly won the love and respect of the population of the Soviet Union, was its low cost. This fish remains a traditional and favorite dish on our tables to this day.
Sprat is the name given to small schooling fish of the Herring family, distinguished by their silvery scales. A distinctive feature of the appearance of the fish is the presence of spiny growths on its abdomen, making its body more streamlined. With the help of these growths, the sprat “hides” in the depths. It is because of these growths, which in their shape resemble a ship’s keel, that the fish was nicknamed sprat. In addition to European sprat, sprat is also called sprat (Azov-Black Sea, Caspian, Black Sea, Baltic, Arabian, Abrau and big-eyed). These fish are found in both fresh and fresh water, living mainly in the Norwegian, Baltic, North and Mediterranean seas. In terms of sprat production, Russia, Norway, Denmark, Latvia, Ukraine and Bulgaria are in first place. Every year these countries produce up to 600 tons of sprat.
How to use sprat
The greatest demand is for spiced sprat and canned sprats. Sprat preserved in oil is an unspoken symbol of Tallinn, because local residents have loved it for more than three centuries, and a sprat can with a picture of Tallinn on it is recognized all over the world. The first to describe Tallinn sprat was the Swedish diplomat Hans Airman, who in the 70s of the 17th century published a book about his trip to Muscovy. The Swedes were the first connoisseurs of this tasty fish, and until 1710 they were the absolute owners of the Baltic sprat area. There was even a saying that if the sprat disappeared into the sea, the Swedes would also die.
Canned fish appeared during the Great Geographical Discoveries, when there was a need to stock up on provisions for long voyages. If in Europe they mainly preserved meat, vegetables and fruits, then in Russia canned fish became most popular. Already in the 19th century, Russia produced canned sterlet, stellate sturgeon and burbot, and thanks to Nikita Khrushchev, “sprat in tomato” became popular in Soviet times, which the Secretary General tried at the Kerch Fish Factory. This fish has always enjoyed success and reverence among the people, both for its cheapness and for its pleasant taste. It is worth noting that in terms of healthiness, sprat in tomato is inferior to freshly caught lightly salted or fried fish.
Composition and beneficial properties of sprat
Sprat contains vitamin D and minerals such as phosphorus and calcium. All together they have a beneficial effect on the condition of bone tissue, which is why sprat is recommended for pregnant women, children and the elderly to eat. Rich in easily digestible proteins and vitamins, sprat is also often included in the diet of sick people.
Sprat meat contains polyunsaturated fatty acids that can reduce the content of lipoproteins and triglycerides. They have a beneficial effect on the cardiovascular system and have an antisclerotic effect.
The calorie content of 100 grams of sprat is about 135 kcal.
Harm and contraindications
Canned sprat should be consumed with caution by people suffering from gastrointestinal diseases, since canned food contains vinegar, other components that irritate the mucous membranes and various additives.
Description
Sprat is the name of schooling pelagic fish that are silver in color and small in size and belong to the Herring family. The belly of the fish has spiny scales, which makes the fish invisible at great depths. These scales are formed like a kind of keel, which is how the fish got its name.
Sprat includes European sprat, Baltic, Caspian, Azov-Black Sea, Arabian, Black Sea, and big-eyed sprat. Sprat and sprats live in both fresh and salt water. The largest number of them can be found in the Black, Baltic, Norwegian, Mediterranean and North Seas. Mainly, sprat fishing is carried out in Russia, Latvia, Norway, Yugoslavia, Bulgaria, Denmark and Ukraine. Every year these countries catch more than 600 tons of this small fish, the length of which does not exceed 15 centimeters.
Story
The most popular on the world market are spiced sprat, as well as canned smoked sprats, which are currently the gastronomic symbol of Tallinn. However, this small, inconspicuous-looking fish has been considered the sole brand of Tallinn for more than three centuries, and the tin can with the silhouette of the city is known far beyond the borders of Estonia.
The first mention of sprat dates back to the 70s of the 17th century, when Gunn Airman, a Swedish diplomat, described in his book a trip to Muscovy and quoted the words of a famous Livonian song: if the sprat is transferred to the sea, then the Swedes are in danger of death. The Swedes, who until 1710 had undivided control of the Baltic waters, were the first to notice the benefits of sprat and its nutritional qualities.
And the appearance of canned fish has a direct connection with the era of great geographical discoveries, because it was long journeys across the seas that led people to create food supplies with a long shelf life. At that time, Europe was famous for its canned meats, as well as canned vegetables and fruits. Russia, in turn, became famous for its canned fish. In the 19th century, canned food was produced in Rus' from sterlet, burbot, nelma and stellate sturgeon. And during the reign of Nikita Khrushchev, the famous canned “sprat in tomato” appeared in the USSR. Khrushchev personally tasted the new product from the Kerch fish factory and commented that you couldn’t imagine a better national product.
But to a greater extent, the fish received universal popular love and recognition due to its low cost and availability.
Composition of sprat
The chemical composition of sprat determines its high nutritional qualities. It consists of proteins, fats, water, ash compounds, vitamins and mineral elements. It contains quite a lot of vitamin D, which allows calcium to be absorbed; phosphorus and calcium itself.
Calorie content
100 grams of sprat contains on average about 135 kcal.
Energy value of the product Sprat fish (Ratio of proteins, fats, carbohydrates):
- Proteins: 17.1 g (~68 kcal)
- Fat: 7.6 g (~68 kcal)
- Carbohydrates: 0 g (~0 kcal)
Energy ratio (b|w|y): 50%|50%|0%
Properties of sprat
This is a very popular commercial fish. It is mined in the largest seas, such as the Baltic, Norwegian, Northern, Black and Mediterranean.
Sprat is divided into 2 types: sprats and sprat. The most famous sprat are the following: Arabian short sprat, anchovy sprat, Abrau sprat, big-eyed sprat, Black Sea sprat and Baltic sprat.
The color of this fish is silver, and there are scales with small spikes on its belly. The fish is sold both fresh and spicy salted, canned smoked. If in our country sprat is one of the most common, cheap and accessible fish, then in some Western countries it is the most delicacy.
Large quantities of caught fish are used to create fishmeal.
The benefits of sprat
This small fish contains many useful substances. Like other fish, sprat contains polyunsaturated fatty acids, and in large quantities. These acids prevent the appearance of atherosclerosis and reduce the level of bad cholesterol and low-density triglycerides. Accordingly, sprat is most useful for people with diseases of the cardiovascular system.
Sprat also contains a large amount of calcium, which is important for every organism for the functioning of many organs and systems, and the formation of bones. In addition to calcium, it contains: cholesterol, ash, vitamins B1, B2 and PP, zinc, fluorine, chlorine, nickel, molybdenum, magnesium.
Interestingly, the benefits of sprat lie not only in its meat, but in the tail, bones, ridge and scales. They contain quite a lot of phosphorus and calcium and are several times higher than their levels in meat.
This fish also contains vitamin D, which is important for diseases such as osteoporosis, as well as during pregnancy, and, of course, for children.
Sprat is often included in the diet of sick people and people who are in the recovery stage. It can also be regarded as a dietary product, because in addition to easily digestible protein, sprat contains only 135 calories. However, to achieve the desired effect, cooking must be as gentle as possible (for example, steaming fish).
Application of sprat
Today, sprat is sold in stores in a wide variety of variations: classic fresh frozen fish, salted and pickled fish. If the last two types are considered ready-made food that remains to be unpacked, then freshly frozen fish can be processed as your heart desires. True, sprat soup is considered not the best option at all. However, you can salt it or marinate it according to your own recipe, make sprats from it, or simply fry it in a frying pan in vegetable oil. Often it is pre-dipped in flour. This fish can go well with vegetables or mashed potatoes.
Cooking sprat is quite convenient and simple; at the same time, it has a low calorie content, and this is a plus for many housewives.
It is worth noting that sprat has a specific smell that not everyone likes, so before processing it is recommended to keep the fish in a salt-vinegar solution.
Harm and contraindications of sprat
Sprat is a fairly harmless fish, so it can be consumed without fear by all fish lovers. However, you should be careful when buying ready-made sprat in stores. So, this fish canned in tomato can be harmful to people with diseases of the digestive system. The fact is that this fish contains various additives, such as vinegar, which can further irritate the already damaged intestines.
Shelf life of sprat
The shelf life of sprat is a question that will be of interest to many people. In general, the production date is usually indicated on such canned food. But you need to look for the shelf life of sprat on the paper sticker itself, that is, on the label.
Typically, the shelf life of sprat is 12 months. You should always pay attention to this indicator. After all, this product is very popular and loved by many. Sprat is considered a close relative of the European anchovy. In principle, it is salted, preserved, and added to various salads in the same way. They also eat sprat just like that.
You need to know that the chemical composition determines its high nutritional qualities. Sprat consists of fats, water, proteins, various ash compounds, mineral elements, and vitamins. These canned foods contain a lot of vitamin D. It allows calcium to be absorbed.
As for fats, they contain polyunsaturated fatty acids. Their main value is that they can reduce the amount of triglycerides and lipoproteins. The composition of sprat also has a very beneficial effect on the cardiovascular system and has an important preventive effect on blood vessels. The composition of sprat also prevents atherosclerosis.
There is evidence that sprat is very useful for improving the condition of bone tissue. It is very often included in the diet of convalescent, sick people, as well as people who are in the process of rehabilitation.
In general, the average shelf life of sprat is exactly 12 months. But you need to know that the shelf life, calorie content and beneficial properties of sprat very often depend on the cooking method. Traditionally, we are all familiar with this fish in the form of canned food. This is spicy salted fish in vinegar and tomato sauce. Various flavoring additives, sugar, spices, vinegar, sauce can significantly increase the calorie content of this low-fat fish.
As for the preparation of hot smoked sprat, this process occurs by processing the fish with products of decomposing wood. Ultimately, we get fish meat with a very specific smell. The shelf life of sprat after hot smoking almost doubles. And all due to the fact that preservative substances increase during smoking. Also, with the correct smoking process, the fish does not lose its natural taste at all. It is baked with its own juice, only some specific aroma is added. It is also worth knowing that it is better not to store hot smoked fish in the refrigerator for longer than 72 hours.
How to use sprat
The greatest demand is for spiced sprat and canned sprats. Sprat preserved in oil is an unspoken symbol of Tallinn, because local residents have loved it for more than three centuries, and a sprat can with a picture of Tallinn on it is recognized all over the world. The first to describe Tallinn sprat was the Swedish diplomat Hans Airman, who in the 70s of the 17th century published a book about his trip to Muscovy. The Swedes were the first connoisseurs of this tasty fish, and until 1710 they were the absolute owners of the Baltic sprat area. There was even a saying that if the sprat disappeared into the sea, the Swedes would also die.
Canned fish appeared during the Great Geographical Discoveries, when there was a need to stock up on provisions for long voyages. If in Europe they mainly preserved meat, vegetables and fruits, then in Russia canned fish became most popular. Already in the 19th century, Russia produced canned sterlet, stellate sturgeon and burbot, and thanks to Nikita Khrushchev, “sprat in tomato” became popular in Soviet times, which the Secretary General tried at the Kerch Fish Factory. This fish has always enjoyed success and reverence among the people, both for its cheapness and for its pleasant taste. It is worth noting that in terms of healthiness, sprat in tomato is inferior to freshly caught lightly salted or fried fish.
Properties of sprat
The benefits of sprat
Application of sprat
Harm of sprat
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Sprat
Sprat is the common name for fish of the herring family. Sprat is a small commercial fish that lives in schools.
Typically, the size of sprat is 10 cm, less often - up to 17 cm. They weigh little, usually up to 50 grams. Sprat feeds on plankton. The life expectancy of sprat is short - 3-4 years.
It is noteworthy that the British used to catch such quantities of this fish that, in order to avoid damage to the catch, they used it to fertilize the fields.
Properties of sprat
This is a very popular commercial fish. It is mined in the largest seas, such as the Baltic, Norwegian, Northern, Black and Mediterranean.
Sprat is divided into 2 types: sprats and sprat. The most famous sprat are the following: Arabian short sprat, anchovy sprat, Abrau sprat, big-eyed sprat, Black Sea sprat and Baltic sprat.
Large quantities of caught fish are used to create fishmeal.
The benefits of sprat
Sprat also contains a large amount of calcium, which is important for every organism for the functioning of many organs and systems, and the formation of bones. In addition to calcium, it contains: cholesterol, ash, vitamins B1, B2 and PP, zinc, fluorine, chlorine, nickel, molybdenum, magnesium.
Interestingly, the benefits of sprat lie not only in its meat, but in the tail, bones, ridge and scales. They contain quite a lot of phosphorus and calcium and are several times higher than their levels in meat.
This fish also contains vitamin D, which is important for diseases such as osteoporosis, as well as during pregnancy, and, of course, for children.
Application of sprat
Cooking sprat is quite convenient and simple; at the same time, it has a low calorie content, and this is a plus for many housewives. It is worth noting that sprat has a specific smell that not everyone likes, so before processing it is recommended to keep the fish in a salt-vinegar solution.
Harm of sprat
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If someone needs to remove a wart or get rid of papillomas, then they can without a doubt use verrucacid. It does not leave marks on the site of a shrunken wart and acts quickly. You can use it at home, on your own.
For the money, Elbon, of course, is much more profitable. Alflutop is expensive, apparently due to animal origin.
http://medoops.ru/foodstuffs/kilka/
Salted sprat
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Salted sprat is considered the most common snack for most residents of post-Soviet countries. This small salted fish is one of the most important products for export to Russia, Latvia, Denmark, Norway, and Bulgaria.
This is interesting: More than 600 tons of sprat fish are caught annually in these countries.
Salting sprat is a mandatory step if you need to prepare the fish for long-term storage and (or) further pickling, smoking or drying.
Salting fish occurs like this: as a result of dehydration during washing and transportation, part of the water in the tissues is replaced with a concentrated salt solution, which preserves the fish and prevents it from spoiling. The amount of salt in sprat can be 6-12%.
Did you know? Sometimes, in order to extend shelf life, the salt solution is increased to 14% or more, but the taste and nutritional qualities of such strongly salted fish deteriorate.
Salting sprat due to different temperatures can be: warm, chilled and cold.
Depending on the degree of saturation of the salt, they distinguish between saturated and unsaturated salting.
Types of salting according to the “fish – salt – salt solution” system:
100 grams of salted sprat contains:
- 3 g fatty acids;
- 15 g ash;
- 85 mg cholesterol;
- 60 g of water.
- vitamins B2, PP, B1, D
- minerals: zinc, molybdenum, nickel, iron, calcium, fluorine, potassium, magnesium, phosphorus.
The benefits of sprat are undeniable thanks to:
Due to the presence of vinegar in salted sprat and food additives introduced into the product during canning, doctors do not recommend using it for people with gastrointestinal problems. It may irritate the stomach wall.
How to cook and serve
How to cook salted sprat yourself? It is necessary to wash fresh sprat carcasses and place them in an enamel or wooden bowl, at the bottom of which salt and spices are laid out. Place the sprat in the dish in rows, seasoning each row with salt and spices. Lightly salted fish is ready after 12 hours. Salted sprat is completely ready to eat - one day after the start of salting.
How to choose
High-quality salted sprat can be obtained by salting absolutely fresh fish. How to determine this?
- Appearance. The cover of salted sprat should not have a mucous coating and yellowness, defects and flaws. The color should be spotless and uniform.
The maximum shelf life of salted sprat is a month, but only if it is strongly salted and stored in a barrel with brine. The temperature of such storage should be from -6°C to -8°C. In a regular refrigerator at home, the shelf life of salted sprat without losing its consumer qualities is up to 2 weeks.
Calorie content 137kcal
Proteins: 17.1g. (68.4 kcal)
Carbohydrates: 0g. (0 kcal)
Energy ratio (b|w|y): 49% | 49% | 0%
http://dom-eda.com/ingridient/item/kilka-solenaja.html
Sprat can be considered universal, since it can be used to prepare different dishes. For example, soups, snacks, canned food and others. But before you eat it daily, it is important to find out what the benefits and harms of sprat are.
What does sprat look like and where is it found?
Sprat is the general name for schooling pelagic fish that belong to the herring family. Their features are silver color and miniature size. There are rough scales on the abdomen, which makes it difficult to see them at great depths. The most famous varieties include: Baltic, Caspian, Black Sea, Arabian, big-eyed sprat, as well as European sprat.
They can live in fresh and salt waters. Many countries are engaged in fishing, including Ukraine and Russia. Every year, Russian fishermen catch more than 500 tons of this species, and the length of one sprat does not even reach 15 cm.
Chemical composition of sprat
Few people know about the benefits and harms of sprat, but it contains vitamins, minerals and trace elements necessary for the proper development of the body. 100 g of fish contains:
- 83 g of cholesterol is 285 of the daily requirement for a person;
- sodium;
- potassium;
- zinc;
- phosphorus;
- magnesium;
- calcium;
- iron;
- vitamins B1 and B2, PP and D.
Nutritional value and calorie content of sprat
The table below shows the caloric content and nutritional value depending on the type of processing.
Useful properties of sprat
In addition to semi-saturated acids, the product contains calcium, which helps organs function properly and also promotes bone formation. Useful vitamins and microelements are present not only in the belly of the sprat, but also in the scales, tail, ridge and bones. They contain the maximum amount of phosphorus and calcium, so it is recommended to cook and eat the whole fish. It is often recommended for use as a dietary product. But in order to preserve all the beneficial substances and properties, the processing must be gentle.
Is sprat healthy in tomato sauce?
The calorie content of sprat in tomato sauce is 186 kcal. It is primarily a source of protein. It is an important material for cell growth and repair. Unlike that obtained from animal meat, healthy fish protein does not overload the digestive system and is better and more fully absorbed.
The sprat in tomato is saturated with Omega-6 and Omega-9 acids. They have low density, reduce the amount of lipoproteins and triglycerides, reducing the level of bad cholesterol in the blood. These beneficial properties help against atherosclerosis. Thanks to them, the risk of stroke and heart attack is significantly reduced.
The benefit of sprat in tomatoes, as well as in fresh form, is that it is enriched with vitamin D, which, together with calcium and phosphorus, supports the health of the skeletal system. Tomatoes make the product even healthier, since it contains lycopene, a carotenoid that is an effective antioxidant. Numerous studies have proven that its regular consumption reduces the risk of developing malignant tumors.
The properties of lycopene block oxygen free radicals and fight peroxidation. There is an opinion that these processes lead to accelerated aging. Lycopene activates the immune system, helping to resist microorganisms that cause disease.
Is there any benefit to salted and smoked sprat?
The benefit of smoked and salted sprat for the body lies in the source of polyunsaturated fatty acids contained in it. When consuming it, a person receives calcium, iron, phosphorus and magnesium, which are important for his proper development. And also all the vitamins that are present in fresh fish. A small portion of smoked or salted product in your daily diet will not cause harm.
How to cook sprat and what to serve it with
First of all, canned food is prepared from this product, in which the whole fish is used, and this guarantees the presence of the maximum amount of useful substances in it. And at home you can prepare the following dishes:
- sprat in spicy sauce;
- soup and cabbage soup in tomato;
- from salty - soft and tender canapés;
- stewed;
- fried with onions.
You can cook this small and healthy fish in any of the listed ways, and serve it with potatoes, cereals and fresh salads.
Recipe for sprat in tomato
Sprat is a small, firm fish that can be easily cooked in a tomato sauce. To prepare this healthy snack at home you will need the following ingredients:
- 0.5 kg of fresh or frozen sprat;
- carrot;
- bulb;
- 2 tbsp. tomato juice;
- 1 tbsp. l. flour;
- a pinch of ground black pepper;
- allspice – 2 peas;
- a pinch of ground coriander;
- Bay leaf;
- 1 tbsp. l. Sahara;
- 1/2 tbsp. l. salt;
- oil for frying vegetables.
Prepare sprat in tomato sauce as follows:
- Defrost the fish, separate the entrails, and rinse.
- Peel the onion and chop into half rings.
- Grind the peeled carrots in a blender or use a grater.
- In a frying pan, lightly fry the onion in oil, then add the carrots and simmer for 5-7 minutes.
- Place fish and fried vegetables in a cauldron or pan with thick walls, add spices.
- In a separate container, mix tomato juice and flour, then mix thoroughly so that there are no lumps.
- Pour the resulting tomato sauce so that it completely covers it and fills the space in the pan between it.
- Cover the cauldron with a lid and place the stew in the oven, preheated to 220 °C.
- After 90 minutes, the sprat in tomato will be ready to eat.
This recipe can also be used for canning, but 10 minutes before cooking you need to add 1/4 cup of vinegar. Carefully place in sterile jars and seal. Store in the refrigerator or cool place.
Harm of sprat and contraindications
Salted, smoked sprat and in tomato can cause harm to people with problems associated with the digestive tract. It contains additives that irritate the walls of the stomach and intestines. The harm in these cases is minimal - it is expressed by mild digestive upset.
How to choose and store sprat correctly
Any fish, including sprat, is frozen only once. If there is a thick layer of ice on the surface, this is a sign that freezing was carried out repeatedly, and this negatively affects its properties. The ice layer should be thin without damage. Their appearance also indicates re-freezing. Light spots are a sign of deep freezing. If all standards were followed during the procedure, the appearance of the product and properties do not change.
If the fish seems too light, despite a thick layer of ice, then this may indicate that it was frozen a long time ago and all the moisture was lost. When purchasing a product in factory packaging, you should pay attention to its tightness and absence of frost. When buying frozen fish, it is better to cook it immediately, this is the only way it is guaranteed to retain its beneficial properties.
Conclusion
The benefits and harms of sprat have been studied and have long been known. With its properties, this small fish provides the human body with the necessary vitamins and microelements for its proper development and functioning. The harm is minimal - it is not recommended for people suffering from diseases of the gastrointestinal tract.
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1. What kind of fish is this
Sprat (Sprat, Caspian - Tyulka) lives in the Baltic, Black, Azov, and Caspian seas. Length: up to 16 cm; weight: up to 30 g. One of the most important commercial fish in the Baltic Sea. The average size of an adult is 8-10 cm. Even a small amount of sprat (only 25 g) is a valuable addition to the daily diet.
2. Culinary properties
In Russia, sprat is considered one of the cheapest fish, and in the West it is a delicacy. Spicy-salted sprat fish along with canned smoked sprats have achieved a special status on the world market. Freshly frozen sprat is often pickled, salted, and home-made sprats are also made from it, fried in sunflower oil or grilled. It goes well with vegetables. Another advantage of this fish detail is the ability to save the housewife’s time, since the sprat does not need to be cleaned.
3. Brief history
Sprat was first described by Hans Airman, a Swedish diplomat, in his book published in the 70s of the 17th century. Sprat is of great commercial importance. It is one of the most important commercial fish in the Baltic (10-20% of all catches), North and Norwegian Seas and, to a lesser extent, in the Mediterranean and Black Seas. Sprat production is carried out by Russia, Norway, Denmark, Latvia, Bulgaria, and the republics of the former Yugoslavia. The catch is about 600 thousand tons annually. In the 19th century, off the coast of England, sprat was often caught in such masses that it was used to fertilize fields.
4. Positive and negative qualities
Sprat is rich in polyunsaturated fatty acids, which have a beneficial effect on the human cardiovascular system. These substances are able to reduce the level of harmful lipoproteins and triglycerides, and also have good anti-atherosclerotic properties. Sprat contains vitamin D, calcium and phosphorus - substances that strengthen bone tissue and are necessary for everyone, especially the elderly, pregnant women and children. Sprat dishes are included in the diet of sick people, since they contain a large amount of easily digestible protein and vitamins.
5. How it is prepared
There are not many ways to prepare sprat. It is best to stew and salt the sprat.
Stewed sprat is cooked in oil or with vegetables and mushrooms. Here is one of the recipes: layers of fish without heads are placed in a pan, which are layered with onions and spices. The dish is stewed with the addition of vegetable oil and tomato puree.
You can also prepare sprats - put the fish in a pan, sprinkle with salt, pour in tea leaves, vegetable oil, sprinkle with pepper and simmer for 3 hours. Then it is transferred to sterilized jars and sterilized for 15-20 minutes.
It is recommended to salt sprat using spicy salting - the head and entrails of the sprat are removed. Spices are ground and mixed with salt. Sprinkle the mixture onto the sprat and mix. The fish is transferred to a bowl, covered with a plate, a weight and put into the refrigerator. After 12 hours the fish is ready.
Sprat can be fried, baked, pickled and cooked fish soup.
Sprat soup is cooked as follows: the prepared fish is filled with water and brought to a boil. Potatoes and onions are added, and after 10 minutes the spices and fish soup are cooked until cooked. The finished ear is seasoned with butter or sour cream.
You can fry the sprat whole, as well as make cutlets from it. The method of preparing fried sprat is simple - the fish is salted, rolled in flour and fried in oil with the addition of onions.
Sprat cutlets are prepared just as simply - cutlets are formed from minced fish and fried in a frying pan.
Baked sprat is prepared in the form of a roll - the sprat is laid out on the fillet, wrapped in a roll, sprinkled with breadcrumbs on top and baked in the oven or baked entirely in the oven - the prepared sprat is placed in a frying pan. A mass of garlic, parsley and bread is placed on top, poured with vinegar and baked.
The fish is marinated in the following way - the fish is poured with hot marinade, wrapped and kept until it cools, then the marinade is drained, heated again and poured into the fish. The procedure is repeated 3-4 times. The marinade is prepared from 1.5 tbsp. 3% vinegar, salt, sugar, pepper, bay leaf.
You can also make soup from sprat. The soup is made from canned sprat - cut into strips and fried onions, carrots, parsley or celery root are placed in boiling water, boiled for 5-10 minutes, potatoes are added, boiled until half cooked, canned food is added, pickles simmered in water along with the broth and brought to a boil pickle until ready.
