To make
sprats
, small fish are smoked without any pre-treatment and then canned in oil.
When putting together a
holiday menu
, you can also consider large sprats in oil. These days more and more different
recipes with sprats
have begun to appear. With these small, tasty fish you can make mouth-watering
appetizers
and
salads
that we make at home for any occasion. In the USSR, sprats were an inseparable feature of the festive table.
Sprats are divided into two types: premium and plain. Premium sprats should lie belly-up toward the lid of the jar, have an even golden color, and be whole and delicate in taste. Such sprats shouldn't break if you pick them up with a fork. It's the premium grade that yields excellent
sprat dishes
; in that case you're insured against your dish being ruined by a fallen-apart or unappetizing fish. Nowadays you can very often come across sprats with a disheveled look, as well as damaged skin and a burst belly. The flesh of such fish is dry and overcooked, and the taste is bitter.
For making sprats, the fish used is either sprat or Baltic herring, and even more rarely — other small herring. Sprats come in different colors — light or dark. This isn't an indicator of whether the product is good or not. It's simply that dark sprats are smoked longer and light ones less. Modern equipment and cooking technology make it possible to preserve the fish's taste, its nutritional value and natural look well.
As for how healthy sprats are, it's not all as easy as it seems. When this fish is washed, not all of the scales come off. And the processing makes them almost invisible. So such food can't be called easily digestible.
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