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Canned Sprat Salad for Winter

An unusual fish-and-vegetable preserve — and a great combination! Everyone loves canned fish, but store-bought jars often don't measure up. You can put up real sprats yourself. Paired with vegetables and tomato, they'll keep all winter and add welcome variety to your everyday meals.

Teresa*kAuthor avatar
Recipe author
Sprat salad for winter
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 % 5 g
Fats 33 % 5 g
Carbohydrates 33 % 5 g
82 kcal
GI: 80 / 0 / 20
  • For this winter preserve, buy fresh-frozen sprats that have been stored under proper conditions. The fish should be whole and undamaged. Leave them in a deep bowl on the bottom shelf of the fridge until fully thawed. Once thawed, drain the water and clean the fish: remove the heads, guts, and tails. Rinse the sprat fillets well under running water and set them in a colander to drain. While the fish drains, prep the vegetables. Peel the onion. Wash the onion and tomatoes under running water, pat them dry, and cut into small pieces. Run these vegetables through a meat grinder. Peel and wash the carrots, then grate them on a coarse grater. Pour vegetable oil into a saucepan or heavy-bottomed pot and heat it well. Add the carrots and sauté until they just begin to change color. Once the carrots are half done, add the tomato-onion purée, salt, and sugar. Bring the mixture to a boil, stirring occasionally so the thick mass doesn't scorch. When the sauce comes to a boil, add the sprats, bring it back to a boil, and reduce the heat to a gentle simmer. Simmer, covered, for an hour and a half. After the fish has cooked for 90 minutes, add the dry spices — a ready-made fish seasoning blend or simply your favorite mix of peppers. Cover again and simmer for another 15 minutes. Then add the vinegar, simmer for 5 more minutes, and turn off the heat. The sprat salad is done; now it just needs to go into jars. The canning step matters — it's what keeps the preserve safe and gives you exactly the flavor you want. Wash half-liter jars well and sterilize them however you prefer. Ladle in the freshly cooked salad and seal with lids you've also sterilized in advance. Wrap the hot jars in a warm blanket until fully cooled — this gives the preserve some extra sterilization. Once the jars are cool, move them to a cool place for storage. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • 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
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Spices dry - 240  kcal/100g

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