How to cook sprat at home. Salted sprat in brine

On sale there is usually a sprat of very steep salting, and therefore I salt it myself. Salted sprat very quickly. The sprat is ready the next day.

Sprat must be thawed and washed before salting. It is not necessary to clean it, as it always salts with the heads and with the insides. For the brine, various spices are taken in sufficient quantities: rock salt, black peppercorns and ground, allspice, bay leaf, you can also take 1-2 pieces. carnations.

How to pickle a sprat of spicy salting

I choose sprats of the same, even size. This way it will dry out evenly. I wash my glass jar and pour boiling water over it. I put the washed fish in a jar upside down. And fill it with cooled brine.

Brine for sprat salting

For a liter of water, you need to take 2 - 2.5 tablespoons of salt.

Here I gave the rate of salt per liter, provided that the sprat turns out to be weak salt. When salting sprat, it must be borne in mind that it is small, and it takes more salt than large fish. And so the water for the brine must be boiled, add spices, salt, bay leaf and cook for 5-7 minutes. Then the brine must be cooled. Sprinkle the fish in a jar with ground black pepper. A more spicy pepper is obtained by grinding black peppercorns directly during cooking. This is how I sprinkle the sprat with pepper. And fill with cold brine.

The sprat is placed in the refrigerator. A day later, the fish is ready. Served sprat spicy salting With .

Salting sprats with dry salting

You can also salt the sprat with dry salting. For this, 3 tbsp is taken per kilogram of fish. spoons of rock salt. Spices are pounded together in a ceramic or porcelain mortar to a not very fine state. The fish is washed, but not cleaned, it is folded into enameled dishes. Then sprinkle with salt and ground spices and mix by hand.

Salted Sprat Appetizer

Ingredients: 150 g sprat (salted), 30 g celery root, 150 g potatoes, 100 g cucumbers, 100 g onions, 2 eggs (hard boiled), 150 g sour cream.

Cooking method: Wash potatoes and celery root, boil, peel and cut into circles. Onion peel, wash and chop. Wash cucumbers and cut into strips. Peel the eggs and grate on a fine grater.

Salted sprat gut, cut off the heads, remove the bones, mix the resulting fillet with onions, cucumbers and eggs, put in a herring box, decorate with potato and celery circles, pour over sour cream and serve.

From the book Cold Appetizers and Salads author Sbitneva Evgenia Mikhailovna

Sprats with white sauce Sprats - 300 g, pickled vegetables - 150 g, white wine - 1/2 cup, sour cream - 1/2 cup, white sauce - 1/2 cup, dill - 40 g, wheat flour - 1 tbsp. spoon, black peppercorns, salt. Sprats are cleaned, washed, cut into thin strips,

From the book Dishes from Milk and Dairy Products. Varied menus for weekdays and holidays author Alkaev Eduard Nikolaevich

Sprat pate Potatoes, sprat fillet, sausage and fried onions are passed through a meat grinder. Add sour cream and salt. Ingredients: 100 g sprat fillet; 250 g boiled potatoes; 1 onion; 50 g boiled sausage; 30 g butter; 50 g sour cream 10% fat; salt according to

From the book Recipes with a "secret" author Zvonareva Agafya Tikhonovna

Sprat salad 2-3 pcs. boiled potatoes, 100 g salted peeled sprats, 1 boiled carrots, 2 cucumbers, 2 tomatoes, 1 tsp. capers, 2 boiled eggs, 3 tbsp. l. chopped green onions, mayonnaise, canned green peas, olives, ground black pepper, salt. Potatoes, carrots and

From the book Home-made meat, fish, poultry author Zvonareva Agafya Tikhonovna

Salting of sprat, herring, herring For 1 kg of fish - 100 g of salting mixture. Pickling mixture: 80 g salt, 2 g black pepper, 6 g allspice, 1 g white pepper, 0.3 g cloves, 0.5 g coriander, 0.1 g cinnamon, 0.3 g ginger, 0.2 each g nutmeg and nutmeg, 0.1 g cardamom, 0.2 g

From book cookbook fisherman author Kashin Sergey Pavlovich

Salted capelin appetizer Ingredients: 350 g capelin (salted), 1 carrot, 3 potatoes, 2 cucumbers, 2 onions, 2 eggs (hard boiled), 150 g sour cream. Method of preparation: Wash potatoes and carrots, boil, peel and cut into slices .Peel, wash and chop the onion. cucumbers

From the book 100 recipes for dishes rich in trace elements. Tasty, healthy, sincere, healing author Evening Irina

Salted chum salmon and onion appetizer Ingredients: 500 g chum salmon (salted), 3 onions, 4 tbsp. l. vegetable oil, 2 tsp. wine vinegar, 1 bunch of dill. Cooking method: Wash and chop the dill greens. Peel the onion, wash and cut into rings. Salted salmon fillet without skin

From the book 100 recipes for calcium deficiency. Tasty, healthy, sincere, healing author Evening Irina

From the book Beer and kvass. 1000 best recipes author Kashin Sergey Pavlovich

Sprat salad Ingredients: 2–3 boiled potatoes, 100 g salted sprat, 1 boiled carrot, 2 cucumbers, 2 tomatoes, 2 boiled eggs, 3 tbsp. l. green onions, 1 small can of green peas, salt, 2 tbsp. l. mayonnaise. Cut and mix all the components of the salad. If the sprat is not very

From book Country recipes author Kashin Sergey Pavlovich

From book The best meals from fish on holidays and for every day author Kashin Sergey Pavlovich

Salted capelin appetizer Ingredients 350 g capelin (salted), 1 carrot, 3 potatoes, 2 cucumbers, 2 onions, 2 eggs (hard boiled), 150 g sour cream. Method of preparation Wash potatoes and carrots, boil, peel and cut into slices. Peel, wash and chop the onion. cucumbers

From the book Cooking for Health. We eat without harmful fats author Recipe collection

Appetizer of salted chum salmon and onions Ingredients 500 g chum salmon (salted), 3 onions, 4 tablespoons of vegetable oil, 2 teaspoons of wine vinegar, 1 bunch of dill. Method of preparation Wash and chop the dill greens. peel the onion, wash and cut into rings. Salted salmon

From the book Appetizing roast, goulash, kulesh, saltwort, pilaf, stew and other dishes in pots author Gagarina Arina

Appetizer of sprats (salted) Ingredients: 200 g sprats (salted), 3 potatoes, 1-2 onions, 2 eggs (hard boiled), 1 celery root, 150 g sour cream, dill greens. Method of preparation: Gut the salted sprats, cut off the heads and remove large bones. Potato and root

From the book Cooking of the USSR. The best meals author Kashin Sergey Pavlovich

Salted sprat appetizer Ingredients: 150 g sprat (salted), 30 g celery root, 150 g potatoes, 100 g cucumbers, 100 g onions, 2 eggs (hard boiled), 150 g sour cream. Method of preparation: Wash potatoes and celery root, boil, peel and cut into slices. peel the onion

From the author's book

An appetizer of salted herring caviar? IngredientsCaviar 3-4 herring, 1 teaspoon mustard, 2 teaspoons oil, 1 teaspoon vinegar, 1 small onion, grated lemon peel, ground black pepper.? cooking methodRemove well-washed salted herring

From the author's book

Beef and sprat casserole with tomatoes Ingredients: 500 g. ground beef, 2 tomatoes, 3 potatoes, 1 jar canned sprat in tomato sauce, 1 onion, 1 egg, 60 g butter, 70 g grated hard cheese, 40 g of ground crackers from white bread, ground

From the author's book

Sprat sauce Ingredients 300 g sprat, 2 eggs (hard boiled), 70 ml olive oil, 50 ml table vinegar, 5 g sugar, 1 g red ground pepper, 1 g ground black pepper, salt. Method of preparation Peel the sprat, gut, rinse, finely chop

Long gone are the days when only sprats and gobies were caught in our country, and only zucchini threw caviar - judging by the shelves of our then stores. Modern supermarkets have a huge selection various fish, and the once super-popular little fish is by no means a hit in fish sales today.

But, salted with your own hands, it can become a real sensation of a picnic arranged with friends - provided that you know exactly how to salt a sprat.

Choosing a salting method

There are only 2 ways in which you can salt sprats at home: dry method or in brine. The salting method should be chosen depending on how long you are going to store the salted fish. If the fish after a day or two will be served on the table, then we salt it with a dry method. If you need to keep it longer, then it is better to salt the sprat in brine.

When salting, keep in mind that the longer the fish is in the brine, the saltier it becomes.

Therefore, be sure to adjust the amount of salt according to the time the fish is stored: the longer it is stored, the less seasoning you need to put in the brine.

In addition to salt, to give the fish a special, spicy taste, you can use some spices and seasonings:

mustard (can be both in grains and powder);
coriander;
powdered red pepper;
black pepper;
white pepper;
allspice (both in grains and powder);
Bay leaf;
carnation;
Dill seeds.

What is good about salting sprat is the opportunity to experiment, combining the amount of different seasonings and spices to your liking. As a result, the taste of salted fish always turns out to be different, unique.

If instead of sprats you are offered sprats or sprats for salting, feel free to take them. Sprats and sprats are two subspecies of sprat, so you can salt them according to one recipe.

Even if you use one recipe, the taste of fish salted according to it fresh and frozen, and then thawed, will be different - fresh salted sprat is much tastier.

Designed for long-term storage sprat must not be washed before salting: washed sprat is not stored for a long time. You need to wash such a fish immediately before eating.

If you salt a large sprat, then it is better to salt the fillet, having previously removed the insides. From small and medium fish, when salting, the insides can not be removed - get rid of them immediately before serving.

For salting sprats, rock salt of medium fraction is used. Fine salt will not salt the insides of the fish, and when using large fish, it is easy to oversalt.

To sprat for a long time remained tight, did not “spread out”, you need to add a little sugar to the brine, even if it is not mentioned in the salting recipe.

For salting sprats (and any fish) it is better not to use a plastic container: salt can “corrode” it, and then instead of the taste of fish you will “enjoy” the taste of plastic.

If you have to salt a frozen sprat, then you need to defrost it when room temperature otherwise, salted fish will not be stored for a long time. But, if you are waiting for guests and want to please them with lightly salted fish, then dip the frozen sprat for a minute in freshly boiled boiling water, after adding a few drops of vinegar to it, and then salt it. Two hours after salting, such a fish can already be served at the table.

Dry method of salting sprat

Measure 2.5-3 tbsp. tablespoons of salt, add 1 teaspoon of sugar to them, mix thoroughly and pour into a large plate or other container, the size of which allows you to add 1 kg of sprat to the mixture. If desired, ground pepper can be added to the mixture or mustard powder- quarter to half a teaspoon. Pour the fish into this container, mix it thoroughly so that the mixture gets on each fish as evenly as possible, and put in cool place.

Cover the freshly salted sprat with a lid or a flat plate on top and press down with oppression. You can do without oppression, but in this case you will have to stir the sprat every hour for the first 3-4 hours so that it salts evenly. After 12 hours, you will have a ready-made salted sprat, which can be served at the table, and a day later - already completely salted.

Salting sprats in brine

Salting fish in brine can also be quick and easy if you know how to do it right. First, the same mixture is prepared as in the dry method, but it does not pour into a container, but dissolves in hot water. Bring the resulting brine to a boil and immediately remove from heat.

Cool it, fill it with a fish, crushing it from above with oppression. Let it brew for 2-3 hours, then taste the brine. If it seems to you that it turned out to be not salty enough, add salt to it and send the fish to a cool place to infuse and wait for your finest hour.

Popular recipes for spicy salted sprat

Do-it-yourself spicy salting of this little fish has long been popular with housewives: storage of the fish can vary from 2-3 days to a month, and the choice of ingredients for salting is large. To prepare a sprat of spicy salting, take:

1 kg sprat;
2.5 st. spoons of salt;
1 teaspoon of sugar;
10 g of black allspice;
5-6 pcs. peppercorns;
4-5 bay leaves;
1-2 pinches of coriander;
a pinch of ginger;
3-5 pcs. carnations.

Rinse the fish thoroughly, put it in a colander and leave it in it to glass excess water. While the water drains, grind and thoroughly mix all the listed spices into a homogeneous dry mixture. Powder the bottom enamel pan with the prepared mixture, put a ball of fish, sprinkle this ball with the mixture, again a ball of fish, sprinkle again, and so continue to stack until there are no cooked ingredients. Cover with a plate on top, press down with oppression and send for permanent storage in a cold place. After 12 hours salted fish will be ready to serve.

Another version of this recipe: for 1 kg of fish, in addition to salt and sugar, which you need to take as much as in the first version, you need to take a pinch of powdered red pepper and a few dill seeds or white mustard (optional). As in the first option, everything needs to be thoroughly mixed, but the similarity ends there.

The second option is more time-consuming, since it is necessary to first clean the sprat, removing its insides.

Then the cleaned fish is rubbed with the prepared mixture, trying to distribute it evenly on each fish. Then everything follows the pattern; cover with a plate, press down with oppression and send to a cold place for 12 hours.

Knowing what ingredients are needed and how much you need, you can easily cook a delicious salty sprat. And let her not be destined to become the highlight of a chic holiday table, but be sure that your loved ones and friends will appreciate her taste in a close friendly company.

Fresh thawed sprat - 500 g,
Table vinegar - 1.5 tablespoons,
Water - 500 ml,
Salt - 1.5 tablespoons,
Sugar - 0.5 tbsp.,
Ground coriander - 0.5 tsp

Cooking process:

The first step is to prepare the saline solution, as it must cool to room temperature. Pour water into a saucepan, add sugar, salt, ground coriander. Stir and bring to a boil. Turn off the fire immediately. After the spice solution boils, pour in the vinegar and stir. Cool down. You can speed up the cooling process by placing the saucepan on crushed ice or in a container of cold water.

In the meantime, prepare the sprat for pickling. Place it in a colander and rinse thoroughly under running water. cold water. If the sprat is large, you can remove the head and clean the insides. It is convenient to pickle small fish as a whole. Leave for a while to drain all the liquid.

Put the sprat in a container for salting. Do not use plastic containers. Pour in the cooled marinade. Cover with a clean cloth on top, lay a flat plate along the diameter of the saucepan and put a small weight so that all the sprats are in the brine. Leave for several hours at room temperature. Then send for 10 hours in the refrigerator.

Now you know a good proven recipe home salted sprats! Ready fish slightly salted. If you like heavily salted seafood, add a little more salt, about half a tablespoon, when preparing the brine.

Enjoy your meal!

Sprat salty recipe with photo from Svetlana.

How to cook sprats in tomato sauce in the next issue:

WHAT TO COOK FROM SPRATS

Sprats are small herring fish caught in the Baltic Sea, the Caspian Sea, and a smaller part is caught in the Azov and Black Seas. Sprats from the Baltic Sea are the most valuable, they are characterized by high palatability due to the presence of fat. The weight of one sprat is from 10 to 15 grams, but this does not make the sprat less popular product nutrition. Almost all fish caught in the Baltic Sea is processed. Canned sprats in tomato, sprats and anchovies are prepared from sprats. "Sprats" are canned food in the form of smoked kilka carcasses. "Anchovies" are made from sprat fillets, they have a peculiar flavor and great taste. Sprats and anchovies are used as a snack and for making sandwiches. "Anchovies" are added to salads and in the preparation of some dishes. What can be cooked from sprats at home? At home, you can cook from canned sprats and from fresh ones.

Sprats are salted with spicy salting, and eat with potatoes, serving them with green or onions and vegetable oil. Spicy, salted sprats are used to make sandwiches with butter, boiled egg and mayonnaise. delicious sandwiches with sprats and sprats are obtained if they are made on croutons from white loaf grated with a clove of garlic.

Salted sprats can be served as an appetizer in the form of canapes at friendly parties and for corporate events. To do this, you need to remove the head and entrails from the kilka, tear off the tail. Then wind the fish into a roll and chop on a skewer. First, chop a piece of black bread, then a pickled cucumber and then a rolled sprat, garnish with a sprig of dill. Decorate a dish with sprat canapes with lettuce and olives, lemon slices and pickles.

Fresh sprats go for cooking various soups and second courses. From canned sprats in tomato sauce and cabbage soup.

Soup with sprats in tomato. For cooking, you need to boil the potatoes, mash it with a spoon, add finely chopped potatoes to the pan onion, pepper and bay leaf, salt. Then put the sprat canned in tomato sauce into the soup along with the filling. Warm up the soup for 5 minutes and can be served seasoned with dill. According to this recipe, you can cook rice soup with sprat, put rice instead of potatoes.

Shchi and sprat soup in tomato sauce, are valuable in that they are prepared quickly and are low in calories. Put the potatoes in the pan, then chopped white cabbage. Cook until done. Fry onions in a frying pan, add the contents of one can of canned sprat, which will be the dressing. Since the sprat is in tomato sauce, there is no need to add additional tomato paste. When the potatoes are cooked and the dressing warms up, add it to the pan. Season with bay leaf, salt and pepper. Warm up 5 minutes. Serve cabbage soup with sour cream and chopped dill.

Stewed fresh sprats. Fresh sprats can be stewed with butter. To do this, the heads of the fish must be torn off and removed along with the insides. Then wash the fish and put in rows in a pan. Each row is shifted with onion rings and sprinkled with salt. Put a bay leaf and peppercorns on the top row, pour vegetable oil. Simmer sprat on low heat for 1.5-2.0 hours, add 2-3 tablespoons before the end of cooking tomato puree. Serve hot with .

Sprat fried with onions. Sort the fish, tear off the heads, wash and dry. Fry the onion in a frying pan and put the fish breaded in flour to it. Fry together with the onion, carefully turning over. strong fire. Roasts quickly. Serve fried sprat with boiled potatoes, cucumber and tomato salad.

Sprat stewed with potatoes. Prepare fish. Peel potatoes and cut into slices. Put the potatoes in a frying pan, salt and put the sprats on top in two or three rows. Sprinkle with onions and sprinkle with grated cheese. Dilute mayonnaise with water 1: 1, pour into a frying pan. Put in hot oven, bake for 30-40 minutes. Serve hot with a green salad.

HOW TO PREPARE SPRATS OF SPICY SALT

Spicy salting is the preservation of fish with salt and spices, and without preservatives. Cooked this way at home small fish- sprat, sprat and anchovy. At spicy way cooking sprats, salt should be taken more than when pickling. Spicy sprat can be cooked at home in barrels or in glass jars. To salt the sprat in a barrel, it must be washed well and allowed to drain. Then it is necessary to sprinkle the sprat with salt mixed with spices in the proportion of 15% salt, 1% spices and 0.5% sugar to the weight of the fish.

In order for the sprat to turn out to be especially fragrant and spicy, it is necessary to use products with a high content of spices as spices. essential oils. It is especially good to add bitter and allspice peppers, cloves, cinnamon, ginger, cardamom and bay leaf, which must be placed on the bottom and between the rows of fish. Mix sprats sprinkled with salt and spices well and pour into bowls. Then pour spicy filling. Sprats in jars are prepared, as well as in barrels.

You can cook sprats according to a different recipe. Sprinkle fresh fish fine salt taking salt 7-9% by weight of the fish. Keep the sprat in salt brine for 12 hours, then put it on a sieve and let the brine drain. After that, cover with a mixture of salt with spices and sugar, mix well. Prepare the mixture at the rate of finely ground salt 12%, spices 0.5% and 1% sugar by weight of the sprat. Half of the mixture is poured over sprat after brine and aged for two weeks. Then the sprats are laid out in rows in jars, and each row is sprinkled with the prepared mixture for spicy salting. Bay leaf put on the bottom of the jar and on top of the jar with spicy sprat.

Salted spicy sprat can be prepared in a different way. Salt the sprat, then soak for a day in water and another 5-6 hours in 5% sugar syrup. Put the sprat prepared in this way into jars and sprinkle each row with a mixture for spicy salting. In the salting mixture, you can include pepper, cloves, nutmeg, salt and sugar.

Spicy sprat, ready to eat in 14-16 days if cooked in summer time. Salted fish in winter - in a month.

Sprat and other small fish of spicy salting are stored at a temperature not higher than 3-5 degrees, when it is well salted, the storage temperature should be reduced to 0 degrees.