Home sprats from Baltic herring, river fish, capelin, bleak, sprat: delicious recipes. How to cook sprats from fish at home in the oven, multivark?

The article will tell you how to prepare tasty sprats from simple river small fish at home.

How to prepare homemade sprats from Baltic herring: recipe

Sprats are a delicious smoked fish, which, in general, people are used to buying in the form of canned food. But it happens that an unknown producer hides a not very high-quality product behind a beautiful package, but a popular manufacturer overestimates the price of his sprats.

It is worthwhile to think that a product preserved in a tin can not always be useful. Perhaps they smoked fish in the wrong way, or they added preservatives to the recipe. A good alternative to shop sprat will be home-made sprats, which are not so difficult to smoke themselves in several popular ways.

IMPORTANT: The peculiarity of domestic sprats is not only that it is a useful product, but also that the cost of this dish is not high, because sprats are prepared from small and affordable fish.

Recipe for Baltic herring. It will be required:

• Fish "herring" - the amount, depending on your preferences.
• Salt and spices( you can use any set of spicy spices to taste).
• Sunflower oil - depending on the amount of fish( use a purchased light, filtered oil).
• Strong tea tea( only pure black tea).
• Onion peel - on the eye
• Bay leaf - several pcs.
• Spicy spices to taste

For cooking, it is desirable to select a large and medium fish, because this is easier to clean from the viscera and the head( this is done to remove the bitterness and not to spoil the taste).A small fish makes it much more difficult. But, avoid a very large fish, because it may take a much longer time to prepare it.

Black tea tea is necessary not only to give the fish an unusual golden hue, but also for it to have a pleasant spicy taste. Welding should be done in such proportions: if you are cooking 1 kg of sprat, then the optimal amount of steep tea is 2 tsp.dry welding with 200 ml of water.

Cooking:

• Prepare the cooking utensils. This should be a frying pan, a pan or a cossack( for example, a chicken), with a thick bottom. Spray a layer of food foil into the dishes and pour oil into it( 1/3 cup).
• Cleaned fish laid out evenly with tummies down( mandatory!) Tightly to each other. If the fish is very large, it can be folded into two layers.
• Each layer of fish should be covered with laurel leaves and onion husks, sprinkled with spices( dried basil, a mixture of peppers, red pepper, chili, marjoram, oregano, paprika and others).
• Make a steep tea brew and dissolve salt in it( for 1 kg of Baltic herring 2 tbsp will be enough).Strain the tea leaves so that there are no leaves left in it. With tea, pour the fish in a bowl and put on the fire, add another 1/3 cup of vegetable oil from above.
• On moderate fire the fish should be stewed for 20-30 minutes. After that, rearrange the dishes in the oven, which you will preheat to 150-160 degrees. At this temperature, you should fish the fish 4-6 hours( depending on the capacity of the oven, the density of the walls of dishes, the amount of fish, its size).
• The quenching should take place under a closed lid. Periodically look into the oven, you can try the fish for availability. If the bones became soft, and the meat is delicious - the sprats are ready. In the process of languishing, an additional portion of vegetable oil may also be required.

Baltic herring sprats

How to cook homemade sprats from capelin: recipe

Another affordable and inexpensive fish is capelin. Cooking sprats can be, both from fresh and freshly frozen capelin. The secret of deliciously prepared sprats is the correct balance of spices and the observance of the temperature regime( so the fish will not boil and will be juicy).

You will need:

• Capelin( any) - 500-600 g.( It should be cleaned of heads and entrails, cleaned).
• Refined sunflower oil - ½ cup( look at the fish, you can add more or less).
• Liquid smoke - 0.5-1 tsp.(you can exclude, or replace with onion husks - by eye).
• Black tea without additives - 2 sachets or 1 tsp.dry welding.
• Laurel leaf - several pcs.
• Salt( preferably marine) - 2 tsp.(orient to taste and add more or less).
• Peppercorns - several peas
• Spicy spices - choose to taste

Cooking:

• Prepare the fish: frozen thaw, clean from the head and the entrails, rinse with running water through a colander and allow to dry, you can wipe with paper towels.
• While the fish dries, prepare the brine. First of all, make a steep brew: from 1 full tsp.of tea per 100-130 ml.water and insist up to 15 minutes. Dissolve in the welding salt.
• Cooking fish is recommended in a metal container with solid walls or in a glass deck with a lid. If the surface of the dishes is not non-stick, the bottom can be laid with foil.
• Place the fish neatly and very tightly one to one. It is advisable to place the fish with the tummy down, so that in the process of extinguishing it does not spoil its shape.
• Over the fish, pour in the spices and put the laurel leaves between the fish, the same can be done with the onion husk. Pour the fish with tea leaves. If you have liquid smoke, pre-add it beforehand. It is liquid smoke that will give the smoked taste to smoked sprats.
• Pour the fish with oil, the oil must completely cover the fish, perhaps it will take more.
• Preheat the oven to 200-220 degrees and send the dishes with sprats there, without closing the lid. After boiling the brine, simmer the fish for 15-20 minutes at high temperature, and then reduce it to 150-160 degrees and cover it.
• In this condition, the fish should languish for 2-3 hours continuously.

Homemade sprats from capelin

How to prepare homemade sprats from a sticker: recipe

Broom is a small fish of the Cyprinidae family. Bleaching is perfect for preparing sprats. The recipe for cooking this dish from the sticker is similar to the others: a strong, saturated marinade and the right kindling in the oven.

You will need:

• Bleak( fresh fish) - 700-800 g.
• Salt sea large - 10-12 g( 1,5-2 tsp with a slide, to taste).
• Large leaf tea - 1,5-2 tsp.(without flavor and aromatic additives).Pepper black peas - several pcs. Pepper fragrant peas - several pcs.
• Bay Leaf - several pcs.
• Thyme - 1 tsp.grains
• Dried basil - 0,5-1 tsp.
• Nutmeg - 0.5 tsp.
• Vegetable oil - 2/3 cups( may need a little more).
• Onion peel( handful) - in order to give a golden hue to the fish, but you can completely eliminate it.

Cooking:

• For preparation of sprat from a sticker, prepare suitable dishes. It can be a mattress or deck made of ceramic, glass, which can withstand high temperature conditions and which can be put on fire.
• So that the sprats are not burnt, the bottom of the deck can be lined with a layer of food foil.
• Cleaned fish( remove the head and guts) fold neatly on the foil. To do this, lay the fish down with the tummy, you can in two layers, if the dishes are narrow.
• Each layer of fish should be smeared and sprinkled with spices and salt. Laurel leaves, like onion husks, can be crushed, and you can put it entirely.
• Brew the steep tea and fill it with fish and then top with oil. Put the deck on the fire and bring the mass to a boil, then cover the deck with a cover, turn on the minimum fire on the stove.
• In this condition, the fish should be stewed for about 1.5-2 hours. All this time it should not be disturbed and turned over, only if you notice that the marinade has boiled in the deck, you can add it.

Home sprats from the sticker

How to prepare sprats from sprats: recipe

The most frequent and inexpensive fish that can be found on the shelves is the sprat. It is bought not only for eating with baked potatoes or feeding a cat, sprat is an excellent basis for making tasty, fatty and soft sprats. You can use both fresh and freshly frozen sprats.

You will need:

• Sprat( any: fresh or thawed) - 500-600 g.
• Smoked sprat or tail of any smoked fish - is necessary to give all sprats a smoked flavor.
• Onion peel - handful
• Vegetable( sunflower) oil - 80-120 g.( Depending on the amount of fish).
• Steep tea welding - 2/3 cups( without flavor and aromatic additives).
• Mixture of peppers - 1-1.5 tsp.
• Peppercorns( black and fragrant) - several peas
• Bay leaf - several pcs.
• Salt large marine - 1-1,5 tsp.

Cooking:

• Fish should be cleaned and rinsed, removed from it all the insides and cut off the head, dried in a colander.
• While the fish is drying, prepare a fish pour: for this, brew and cool strong tea, dissolve salt and spices in it.
• Place the fish in a roasting dish and spread the laurel leaves with the husk over the surface.
• Pour the fish with the marinade and oil. Let the fish stand up( marinated) for half an hour or more.
• The marinating field of the form is covered with foil, tightly pinched it from all sides.
• Preheat the oven to 190-210 degrees and send the form there for 25 minutes. Then lower the temperature to medium marks( 140-150 degrees).
• Keep the form in the oven for 2-2.5 hours, without taking out until cooked. During this time, the fish will be baked, the meat and bones become soft. After cooking, carefully remove the husks and leaves, drain excess oil.

Sprats from home-made sprats

How to prepare homemade sprats from roach: recipe

Simple small river fish is perfect for making tasty spicy sprats. For example, roach - has a mild taste and tolerates temperature treatment.

You will need:

• Roach( or any other river fish) - 500-600 g( you can use more fish, therefore, the amount of seasoning and brewing is doubled).
• Large salt( sea) - according to taste and preferences.
• Sunflower oil( homemade, unrefined, fragrant) - 1 glass or slightly less( depending on the amount of fish).
• Black strong tea from 1 sachet - 0,5 glasses
• Wine vinegar or apple - 2-3 tbsp.
• Pepper mixture - to taste

Cooking:

• To prepare, you will need a thick glass or metal deck with a low bottom.
• Cleaned fish is laid out evenly in the dishes, it should be sprinkled with salt and spices, covered with laurel leaves.
• Prepare strong tea and mix it with vegetable oil and vinegar. With the resulting liquid pour the fish.
• Send the form without the lid to a hot oven for 35-45 minutes. The temperature of the cabinet should be approximately 190-200 degrees.
• After this time, lower the temperature to 140-150 degrees and cover the mold with a lid or tighten with food foil. Thaw the fish for 1.5-2 hours until completely ready.

Home sprats from river fish, roach

Recipe of homemade sprat from smelt: recipe

You will need:

• Smelt - 1,5-2 kg.(small fish, male)
• Black large leaf tea - 5-6 tsp.(full, with a slide) and 2 glasses of steep boiling water .
• Large salt( preferably marine) - 2-2.5 tsp.(orient to taste).
• Scented and black peppercorns - small handful
• Broth cube - 1 pc.(any meat taste)
• Carnation - several pcs.(10-12, to taste)
• Cardamom - to taste
• Prunes - 5-6 pieces.(large)
• Vegetable( sunflower) oil - 500-600 ml.

Cooking:

• All the fish are cleaned, the head and the entrails are removed, washed with running water and dried.
• Choose a form for baking with a thick bottom, preferably a scallop.
• Put the fish in several layers and sprinkle each layer with salt, spices, lay bay leaf and onion husks, if you wish.
• Broth the cube in a glass of boiling water
• Brew tea in 1.5-2 cups of boiling water and let it brew.
• Mix the broth, tea and butter. This will be a marinade for the fish.
• Between the layers of the fish should be laid out prunes. He will give the fish a spicy flavor.
• Pour the fish with the marinade and put the cauldron on the fire. Bring it to a boil and simmer for 20-30 minutes.
• Remove the fish from the fire and move the kazanok to the oven, heated to an average temperature of 150-160 degrees. There, fish for 3-4 hours until ready. You can test the readiness for a trial. For complete preparation, it may take longer.

Homemade sprat from smelt

Recipe for home sprat from perch: recipe

You will need:

• Perch( male) - 1,3-1,5 kg.(choose a small fish so that it is convenient to eat sprats).
• Vegetable oil( sunflower) refined - 1 glass.
• Onions with husks - 2-3 pcs.(medium size)
• Bay Leaf - several pcs.
• Carrot - 1 pc.medium size
• Tomato paste or tomato sauce - 2-3 tbsp.(taste).
• Salt large - amount according to the preferences
• Mixture of peppers - to taste
• Pepper fragrant and peas - small handful
• Hops-suneli - 1 tsp(to taste, you can less)

Cooking:

• Perch - a fish is much larger than Baltic herring or sprats and therefore cooking can take more time.
• For cooking, choose a thick glass deck or baking dish( preferably with non-stick coating).
• The fish should be cleaned, cut off the head and remove the entrails.
• Lay the fish in a uniform layer, spread the chopped onions between the carcasses directly with the husks, along with the onions, grated carrots and laurel leaves.
• Prepare marinade: dissolve tomato paste in a small amount of water, add vegetable oil and spices.
• With the filling, cover the fish and send it in the oven. Hold the fish for 20-30 minutes at a temperature of 190-220 degrees, and then reduce it to 150 and melt for 1.5 hours.

Homemade sprats from perch

Recipe for home sprats from the sorogi: recipe

You will need:

• Soroga( fresh or frozen fish) - 700-800 g.
• Salt sea large - 10-12 g( 1,5-2 hwith a slide, to taste).
• Large leaf tea - 1,5-2 tsp. Pepper black peas - several pcs. Pepper fragrant peas - several pcs.
• Bay Leaf - several pcs.
• Nutmeg - 0.5 tsp.
• Vegetable oil - 2/3 cups( may need a little more).
• Carnation - several pcs.
• Onion peel( handful) - in order to give a golden hue to the fish, but you can completely eliminate it.

Cooking:

• So that the sprats are not burnt, the bottom of the deck can be lined with a layer of food foil.
• Cleaned fish( remove the head and guts) fold it neatly on the foil.
• Fish should be greased and sprinkled with spices and salt. Laurel leaves, like onion husks, can be crushed, and you can put it entirely.
• Brew a steep tea and fill them with fish and then top with oil.
• In this condition, the fish should be stewed about 1.5-2 hours. All this time it should not be disturbed and turned over only if you notice that the marinade in the deck has boiled

Home sprats from the sorghum

The recipe for domestic sprat from the crucian:

recipe You will need:

• Carp( Malek) - 1,3-1,5 kg.(choose a small fish so that it is convenient to eat sprats).
• Vegetable oil( sunflower) refined - 1 glass.
• Onions with husks - 2-3 pcs.(medium size)
• Bay Leaf - several pcs.
• Salt large - amount by preferences
• Mixture of peppers - to taste
• Pepper fragrant and peas - small handful

Cooking:

• Perch - a fish much larger than Baltic herring or sprats and therefore cooking can take more time.
• For cooking, choose a thick glass deck or baking dish( preferably with non-stick coating).
• The fish should be cleaned, cut off the head and remove the entrails.
• Lay the fish in a uniform layer, spread the chopped onions between the carcasses directly with the husks, laurel leaves.
• Prepare marinade: dissolve the tomato paste in a small amount of water, add vegetable oil and spices.
• With the filling, cover the fish and send it in the oven. Hold the fish for 25-35 minutes at a temperature of 190-210 degrees, and then reduce it to 150 and languish 1.5 hours.

Home sprats from cruciany

How to cook sprats from fish at home in the oven?

You can prepare sprats in the oven at home. The oven allows the fish to languish for a long time at moderate temperatures. Fish should "feel" the temperature difference, first high, and then moderate. This will allow the fish to keep its shape, but at the same time become juicy and soft inside.

Video: "Sprats in the oven"

How to prepare sprats from fish at home in a multivark?

Tasty can also be any fish, cooked in a multivark. Perhaps, it will not be so fried, but more stewed, however, meat and bones will be soft, and the marinade will soak up the fish completely. In the multivark fish will not burn and it will not need to add oil.

Video: "Home Sprats in the Multivar"