How to pickle sprat at home

Sprat salted sprat is considered to be a versatile dish. If you go to a fish market on a sunny day, you can hear from sellers “Fresh, tasty, and melt in your mouth!”. This statement will be true only if salted sprat correctly. There are not many recipes that we'll talk about today. Highlight the main features, we give a step-by-step instruction. So let's get started.

Practical advice

1. In the process of salting is used only rock salt. You should not choose iodized, otherwise the fish will turn out dry. Experienced housewives often use large sea salt, as long as it is not extra-class (too ground).
2. If you purchased a sprat of small size, you do not need to gut it before salting. For larger fish, pre-filing will be required.
3. If possible, process fresh fish, ask the vendors how long it is on the counter. When it comes to frozen products, there is no guarantee that they have not been defrosted before.
4. If you plan to send the sprat for long-term storage after preparation, do not rinse the fish before salting. Otherwise, it will quickly lose its taste and aroma, as a result of which the product will have to be thrown away.
5. In order to avoid sprats in the process of preparation and further storage, add granulated sugar (preferably beetroot) to the mixture for salting. The recommendation is relevant even in those cases if the prescription sugar is not provided.
6. If frozen sprat is used for salting, leave it to thaw at natural temperature. In no case do not send the fish under hot water or in the microwave, otherwise it will become tasteless ("cotton").
7. Choose a suitable container for salting. The best option is a plastic container for heating food in the microwave or food storage. Also suitable is a glass or ceramic bowl, basin, wooden barrel.

Sprat in brine

• sprat - 1.2 kg.
• drinking water - 1 l.
• sugar - 25 gr.
• pea pepper - 6 pcs.
• bay leaf - 6 pcs.
• salt - 100 gr.
• ground black pepper - on the tip of a knife
• ground coriander - 3 gr.
• Table vinegar (concentration 5-6%) - 40 ml.
• vegetable oil - 55 gr.

1. Thaw the fish at room temperature if the sprat was bought frozen. The composition must be thawed at 70%, not more. To properly carry out the procedure, in the evening, leave the sprat in the sink, wrapping it in a plastic bag. By morning, the fish will reach the desired concentration.
2. After defrosting, and if fresh sprat is used, wash it under ice running water. Dry with paper towels, leave for a quarter of an hour.
3. If desired, tear off the heads and gut the fish, but this is not necessary. Some housewives prefer to remove large fish gills to prevent a possible unpleasant smell.
4. Place the washed and dried fish in a container for salting, proceed to the preparation of brine. Pour drinking water into the pan, add sugar, salt, spices, vinegar. Put on medium heat, heat for 10-15 minutes.
5. Next, remove the marinade from the heat, cover with a lid, let cool at room temperature.Now pour in the vegetable oil, fill the pre-rammed fish with the prepared solution.
6. Place a plate on top of the sprat so that the fish do not pop up. At will it is possible to place a liter bottle with water for the best salting. Send the fish to the fridge for 2 days, then proceed to tasting.
7. Remove the sprat from the container, do not rinse it. Serve with boiled potatoes, sprinkle with fresh chopped dill. Cut the onion into half rings, cover with vinegar, leave for 10 minutes. Drain the vinegar, send to the potatoes by placing a piece of butter on the potatoes.

Spiced Salted Sprat

• sprat - 1.1 kg.
• ground pepper - 1 pinch
• salt - 200 gr.
• carnation - 2 buds
• pea pepper - 3 pcs.
• ground coriander - on the tip of a knife
• laurel leaf - 3 pcs.
• ground ginger - 1 pinch

1. It is important to use only freshly frozen sprat, other options are not suitable. Before buying, pay attention to the eyes of the fish. If they are whitish, discard the purchase. This fact indicates defrosting, which was carried out earlier.
2. Examine the scales; it should not be spotty or battered.Otherwise, the facts indicate a violation of the conditions for the storage of sprat.
3. Thaw the sprat at room temperature. Do not send it in the microwave or under cold water. If it is necessary to speed up the process, wrap the fish in polyethylene, place it in a dish and send it to the bottom shelf of the refrigerator.
4. After defrosting, flush the fish, cut off the heads, fins, gills, remove the entrails as desired. Wash again, dry with paper towels. Next, pound peppercorns with carnation buds using a mortar.
5. Add to spices seasoned with other spices, salt. Rub the fish with the prepared mixture, mix. Send the sprat in a plastic container, put a yoke on top. Put the product in the refrigerator for 12 hours.
6. After the allotted time, remove the product, clean the spices with a knife, proceed to tasting. Store sprat in a glass jar with a tight-fitting lid.
7. If after cooking the sprat turned out to be slightly salted, add 2 tablespoons of salt to the previous composition of the spices, stir and let it brew for another 5 hours. Serve with mashed potatoes or boiled potatoes, sprinkle the dish with chopped dill.

Sprat mustard pickled

• sprat (preferably large) - 1.3 kg.
• Peas - 5 gr.
• carnation - 6 buds
• salt coarse (stone) - 120 gr.
• ground black pepper - 12 gr.
• nutmeg - 1 pinch
• ground coriander - 1 pinch
• Cinnamon - on the tip of a knife
• dry mustard - 15 gr.
• dried ginger - 2 pinches
• granulated sugar - 150 gr.

1. Pound pea peppers with ginger and cloves in a mortar, add the remaining spices, granulated sugar, and salt. Prepare a glass container or a wooden barrel. Put some spices on the bottom.
2. Wash and gut fish, dry it with towels. Cut into slices if desired. Put a few rows in a barrel, cover with spices.
3. Fill the container in this way almost to the top, alternating sprat with seasonings. Place a glass plate on top of the last row and place a two-liter bottle (yoke) on it.
4. Move the salted fish in the refrigerator for 12-15 hours, then remove and taste. If the ambassador is weak, increase the duration of exposure.
5. Store the uneaten product in a seasoned keg for no longer than 20 days.Serve preferably with black bread, dill and boiled potatoes (can be in uniform or with mashed potatoes).

Sprat dry salted

• salt coarse stone - 80 gr.
• sprat (frozen or fresh) - 1.3 kg.
• sugar - 20 gr.

1. The option of salting sprat in this way is suitable for those who do not want to bother with cooking brine or using a lot of spices. The dry method does not require time and financial costs, it is suitable even for hostesses with little experience.
2. If frozen fish is used, it must be defrosted. To do this, place the sprat in three plastic bags, send a stream of ice-cold water on it and wait for thawing. Or you can leave the product at room temperature or on the bottom shelf of the refrigerator.
3. When the fish is defrosted, wash it with cold water, gut it (optional). Dry the sprat with a paper napkin, proceed to the pickling. Grind the sugar with salt, rub the fish with each mixture. Prepare a container of thick plastic or glass.
4. Send the sprat to the tank, put the oppression on top (a bottle with the bottom of the desired diameter will fit).Send to the refrigerator for at least 3 hours, then evaluate the result. If desired, add ground allspice or coriander to the bulk mix.

Salted sprat can be added to salads, used as a snack or as an independent dish. Consider the technology of dry salting, try to cook fish in brine with the addition of spicy spices. Experiment!

Video: how to pickle sprat