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Homemade capelin sprats with liquid smoke

Homemade Capelin "Sprats" with Liquid Smoke

The result will blow you away — astonishingly good little smoked fish, far better than anything from the store! These homemade "sprats" (small oil-packed smoked fish, in the Baltic style) come out wonderfully tasty.

katyushka-cheesecake

Recipe author

Homemade capelin sprats with liquid smoke

Composition / ingredients

Servings:

Capelin (weight without heads; you can use sprats or small herring instead)

650

Vegetable oil

100

Bouillon cube

Black tea (3 black tea bags)

Garlic

Bay leaf

Black peppercorns

Onion skins

Salt

Liquid smoke

0.5

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 9 g

Fats 60 % 15 g

Carbohydrates 4 % 1 g

168 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Steep 3 tea bags in a cup of boiling water and let them sit for 20 minutes. Wash the capelin, cut off the heads, and pull out the thin gut along with the head. If the fish has roe, there's no need to remove it.
Step 2:

Rinse the onion skins and lay them across the bottom of a skillet, then add the bay leaves, peppercorns, and thinly sliced garlic. Pack the fish on top in tight rows, bellies down. Crumble in the bouillon cube and add a little salt. Then pour in the nearly cooled brewed tea, the vegetable oil, and the liquid smoke. The liquid should come about halfway up the fish, or a little higher.
Step 3:

Cover the skillet with a lid and set it over the highest heat. As soon as you see the first signs of a boil, turn the heat down to the lowest setting and let it barely simmer for 50 minutes. Take off the lid and turn the heat back up to high for 3–4 minutes to cook off the excess liquid.
Step 4:

Let it cool, then transfer to a jar for storage. Pour the remaining liquid from the skillet over the top. Store in the refrigerator.