Homemade capelin sprats with liquid smoke

Step-by-step cooking

1. Step 1:

   

   Brew 3 tea bags in a glass of boiling water and leave for 20 minutes. Wash the capelin, cut off the heads and remove the small intestine together with the head. If the fish has caviar, then you do not need to remove the caviar.

2. Step 2:

   

   Wash the onion husks, put it on the bottom of the pan, add bay leaves, pepper, garlic, cut into plates. From above, lay the fish in tight rows with their bellies down. Crumble the broth cube and add a little salt. Then pour the almost cooled tea leaves, vegetable oil and liquid smoke into the pan. The fish should be filled with liquid to about half or slightly higher.

4. Step 3:

   

   Cover the pan with a lid, put it on the strongest fire. As soon as the first signs of boiling appear, reduce the heat to the smallest and leave to languish for 50 minutes. Remove the lid and add the heat again to the strongest for 3-4 minutes to evaporate excess water.

5. Step 4:

   

   Cool and transfer to a storage jar. Pour the remaining liquid from the frying pan. Store in the refrigerator.