Homemade sprats from herring is one of the most profitable and delicious dishes.
Anyone who cooks it at least once will no longer want to go to the store for a can of canned food.
Home-made sprats, as well as purchased counterparts, are also used for salads, sandwiches, as a complement to potato side dishes.
But how to cook them?
Sprats from herring at home - general principles of preparation
For the dish, you can use any herring, even the smallest. In general, sprats can be cooked with heads and tails. But we do it for ourselves. Therefore, it is better to spend a little time and get rid of everything unnecessary.
Sprats with herring at home are prepared by boiling in a dressing, stewing or simmering in the oven. You can also use the slow cooker. After cooking, the herring is cooled in its own filling. While the fish is hot, it’s best not to touch it to preserve the integrity of the carcass.
What is usually put in the gas station:
1. Salt, sugar. Give a taste.
2. Black tea. It gives color, and tannins help maintain the density of the fish and do not allow to boil.
3. Liquid smoke. They put it for flavor, but you can do without it.
4. Onion peel. Gives a brighter color and a golden hue. With it, sprats are more like purchased canned food.
But aromatic spices do not add much. Mainly limited to bay leaves and peppercorns. Moreover, they are laid in a limited amount, since during a long heat treatment the aroma becomes saturated and it is important not to overdo it.
Store prepared sprats in the refrigerator. But often roll up in banks. In this case, vinegar is added during cooking, which contributes to better storage of the workpiece.
Recipe 1: Simple sprats of herring at home with tea
One of the simplest recipes for sprats from herring at home. To make them you need a good tea brew and two hours of time. Preparing a dish in the oven, you can use immediately.
Ingredients
• 500 grams of herring;
• 2 leaves of laurel;
• salt 1 spoon;
• 3 peppercorns;
• 100 grams of oil;
• 1.5 tablespoons of tea leaves.
You will also need dishes with thick walls or just heat-resistant. You can use a cast-iron pan.
Cooking
1. Such sprats can be prepared from a whole fish, but it is better to gut it. So it will be more pleasant to use, yet we do it for ourselves. We clean the skin, remove the heads, cut off the lower part of the tail, capturing 1 centimeter. This area is still dry and tasteless.
2. Put the fish in shape. It is very important to lay out tightly so that it retains its shape during cooking. We lay the ridge up in rows in one layer.
3. Brew tea with 400 ml of boiling water. Let it brew for half an hour, then filter, mix with salt. It is better not to use tea leaves, take large-leaf tea.
4. We throw peppercorns and bay leaves to the fish, add tea leaves and vegetable oil on top. You can with or without smell, does not play a special role.
5. Put the dishes in the oven. Bring the liquid to a boil at 150 degrees. Then we reduce the temperature to 120 degrees and cook for 2 hours. The fish should not boil actively, it will languish.
6. We get, cool and send to the table!
Recipe 2: Sprats from herring at home with liquid smoke
The recipe for very fragrant sprats from herring at home, in which you need to add liquid smoke. Of course, this is not entirely natural and useful. But sometimes you can?
Ingredients
• 1 kg of herring;
• 200 ml of oil;
• 1 tablespoon of sugar;
• 200 grams of tea;
• 2 tablespoons of salt;
• 10 peas of pepper;
• 8 ml of liquid smoke;
• 1 tsp vinegar.
Preparing a dish on a stove in a cauldron or stewpan.
Cooking
1. We wash salaka, cleanse, remove the head.
2. Combine black tea with liquid smoke and vegetable oil. Add vinegar, pour sugar with salt and mix vigorously. The grains should completely dissolve.
3. At the bottom of the cauldron we throw peas of pepper, bay leaves.
4. We lay the fish. We pour each layer with the prepared dressing. This is necessary so that the oil and salt are evenly distributed.
5. Now you need to take a flat plate, a size slightly smaller than the diameter of the cauldron. Cover the fish. You can use some kind of flat cover, but it should be heavy.
6. We put our workpiece on the stove, but we are far from moving away.
7. As soon as the fish sprats boil, you need to reduce the fire to a minimum. We cover the cauldron with our own lid and forget about the sprats for two hours.
8. After this time, you can open, remove the lid, try the fish for softness and taste. If everything is fine, then turn it off. But you can extend the time so that the bones are crushed.
Recipe 3: Sprats of herring at home with soy sauce
Soy sauce is exactly the ingredient that gives homemade sprats from herring an original note and a pleasant aroma. Preparing a dish on a stove in a casserole, but requires daily pickling. Take any ready-made soy sauce.
Ingredients
• 200 grams of tea;
• 200 grams of oil;
• 1200 grams of herring;
• 100 grams of soy sauce;
• 0.5 tablespoons of salt;
• 1 tablespoon sugar;
• bay leaf.
Cooking
1. We wash herring, gutted, cut off all the excess.
2. Add soy sauce and leave while filling.
3. Combine strong tea with butter, put sugar and salt, a bay leaf.
4. Pour into the fish, put on the stove.
5. Boil the sprats under the lid for exactly an hour. If the herring is large, then you can increase the time by 20 minutes. All this time we do not touch the fish, so as not to damage its integrity.
6. Cool and keep the dish in the refrigerator for at least 24 hours. And only after that you can touch him, get herring and taste unrealistically delicious sprats.
Recipe 4: Sprats from herring at home "Golden" with onion husks
To prepare such home-made sprats from herring, you need a decoction of onion husks. But we will also use black tea to keep the fish dense.
Ingredients
• 1 kg of herring;
• water 1 liter;
• a glass of tea;
• 2.5 tablespoons of salt;
• 40 grams of husk;
• 140 grams of oil;
• 1.5 tablespoons of sugar;
• 10 peas of pepper.
Cooking
1. We sort through the husk. We immediately discard spoiled and very dirty. We wash the rest of the husk, pour a liter of clean water and boil for 10 minutes. Cool, and then filter.
2. Pour into a decoction a glass of strong, freshly brewed tea.
3. Add salt with sugar, butter, peas and peas.
4. We free the fish from the heads, cut off the tails and fins, put it in a pan.
5. Fill the husk with spices with the cooked broth.
6. Cover and cook over low heat for 1.5 hours. Stir and touch the herring is not worth it, otherwise it can be damaged.
7. Cool the sprats in the broth and remove for 10 hours in the refrigerator. Then we get it, transfer it to the banks or immediately send it to the table.
Recipe 5: Sprats from herring at home in a slow cooker
To prepare such sprats from herring at home, you will need a slow cooker. This miracle helper with a bang to cope with this dish and cook it in the best possible way. A classic recipe for tea brewing.
Ingredients
• 1 kg of herring;
• 1 cup of tea;
• 70 ml of oil;
• 1 tablespoon of salt;
• any spices.
Cooking
1. We make strong tea, put a teaspoon on a glass of boiling water. We insist, then filter.
2. Put salt, vegetable oil.
3. We clean herring. We do everything as usual. But if you are too lazy to cut off the fins, then you can just wash the carcasses and remove the heads.
4. We lay the fish in the capacity of the multicooker in tight rows.
5. Now pour the dressing.
6. Close our assistant and turn on the extinguishing mode for two hours. After the ready signal, do not forget to turn off the heating, leave it to cool completely.
Recipe 6: Sprats from herring at home in jars
A wonderful recipe for preparing sprats from herring at home. From this amount of fish you get four cans of 0.5 liters. It will be easy to calculate the cost of homemade canned food and be pleasantly surprised.
Ingredients
• 1.6-1.8 kg of herring;
• 100 ml of oil;
• 25 grams of salt;
• 15 ml of liquid smoke;
• 300 ml of tea;
• 1 tablespoon of vinegar.
Cooking
1. Prepare the fish. Remove heads, ponytails, put in a saucepan.
2. Mix tea with salt, vinegar and oil, immediately put liquid smoke and send the dressing to the fish.
3. Cover and simmer after boiling for two and a half hours.
4. While preparing the herring, you need to process the jars with lids. You can sterilize over steam, in boiling water, in the oven. We do as conveniently.
5. Now the most crucial moment. It is necessary to spread the herring in jars, trying to leave it whole, not to damage the skin.
6. When the cans are full, top up with hot sauce from the saucepan and roll up the lids.
7. Cool and send to the basement for long-term storage.
Sprats from herring at home - useful tips and tricks
• The time indicated in the sprat recipes is indicative. If the fish are large or want a softer product, then it can be increased. And vice versa. Small herring does not have to be kept in the oven for a long time.
• If you want to get denser and harder sprats, you can simply increase the amount of tea leaves in the recipe.
• Hot sprats are very easy to damage. And with a peeled skin, they are no longer so beautiful. Therefore, it is not recommended to remove them from the dishes until completely cooled. Also, immersion in the fill improves the juiciness of the product and improves the taste.
• Lack of salt on the table, overshot on the head - this is not about sprats. Salted sprats are still tasty, they can be put in salads, on sandwiches and added to different dishes. But unsalted preparations all the taste and charm. Do not be afraid to try the dish during the cooking process, bring to your taste with spices.
