Homemade Sprats for Winter
Cheap, easy, and delicious — these homemade sprats beat the store-bought kind hands down! It turns out you can make rich, oily little fish that flake into tender pieces right on your stovetop, with just a handful of ingredients and almost no effort. (Sprat is a small fish, similar to smelt; here it's slow-simmered in tea and oil the way canned sprats are made.)
Cooking method
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Step 1:
Brew the tea and let it cool a little.
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Step 2:
Clean and rinse the fish.
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Step 3:
Arrange the fish in an even layer in a skillet.
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Step 4:
Pour the tea over the fish and add the bouillon cube. You can also dissolve the cube in the tea first.
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Step 5:
Add the oil.
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Step 6:
Cover with a lid, bring to a boil, then turn the heat down to its lowest setting and set a timer for 1 hour. You're waiting for the point when all the liquid in the pan has cooked off.
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Step 7:
The sprats are done. Let them cool, then transfer them to a container and store in the refrigerator.
- Enjoy!
Caloric content of the products possible in the composition of the dish
- Baltic sprat - 137 kcal/100g
- Hot smoked sprat - 162 kcal/100g
- Caspian sprat - 191 kcal/100g
- Spiced sprat - 154 kcal/100g
- Salt sprat - 137 kcal/100g
- Water - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Black Tea - 0 kcal/100g
- Broth cube - 40 kcal/100g
