Homemade sprats made of salak, river fish, mowing, bleak, sprats: delicious recipes. How to cook sprats from fish at home in the oven, slow cooker?

The article will tell you how to cook delicious sprats from simple river small fish at home.

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How to cook home sprats from salak: recipe

Sprats are a delicious smoked fish, which, mostly, people are used to buying in the form of canned food. But it happens that an unknown manufacturer hides a not quite high -quality product behind a beautiful packaging, and a popular manufacturer too overstates the price of his sprats.

It is also worth considering that the product, preserved in a tin bank, is not always useful. Perhaps they smoked fish not in the best way or added to the preservative recipe. A good alternative to store sprat will be sprats of home preparation, which are not so difficult to smoke on their own in a few popular ways.

Important: a feature of home sprat is not only that it is a useful product, but also that the cost of this dish is not high, because sprats from small and affordable fish are prepared.

Salaki recipe. Required:

Fish "Salak" - quantity, depending on your preferences.
Salt and spices (you can use any set of spicy spices to taste).
Sunflower oil - depending on the amount of fish (use purchased light, filtered oil).
Strong tea brewing (only pure black tea).
Onion husks - by eye
Bay leaf - several pcs.
Spicy spices to taste

For preparation, it is advisable to select a large and medium fish, because it is easier to clean this of the insides and head (this is done in order to remove bitterness and not spoil the taste). In a small fish, it is much more difficult to do it. But, avoid a very large fish, because it may take much more time to cook it.

Hacking of black tea is necessary not only to give the fish an unusual golden hue, but also for it to have a pleasant spicy taste. Holding should be done in such proportions: if you cook 1 kg of sprot, then the optimal amount of cool tea is 2 tsp. Dry tea leaves for 200 ml of water.

Cooking:

Prepare the dishes for cooking. It should be a pan, a pot or cauldron (a ducklman, for example) with a thick bottom. Turn the layer of food foil into the dishes and pour oil into it (1/3 cup).
The peeled fish is laid out with an even layer with tummy down (necessarily!) Tightly to each other. If there are a lot of fish, it can be folded in two layers.
Each layer of fish should be covered with laurel leaves and onion husks, sprinkled with spices (dried basil, a mixture of peppers, red pepper, chili, Mayran, Oregano, paprika and others).
Make a steep teaspoon and dissolve salt in it (for 1 kg of a 2 tbsp. It will be enough). Strain the tea leaves so that there are no sheets left in it. Pour the fish in the dishes and put on the fire, add another 1/3 cup of vegetable oil on top.
On moderate fire, the fish should be stew for 20-30 minutes. After that, rearrange the dishes in the oven, which you will warm up to 150-160 degrees in advance. At this temperature, the fish should be simultaneously simultaneously (depending on the power of the oven, the density of the walls of the dishes, the amount of fish, its size).
The extinguishing should occur under a closed lid. Call in the oven periodically, you can try the fish for readiness. If the bones became soft and the meat is delicious - sprats are ready. In the process of languishing, an additional portion of vegetable oil may also be required.

How to cook home sprats from my alert: recipe

Another affordable and inexpensive fish is a cap. You can cook sprats, both from fresh and fresh -frozen mingel. The secret of deliciously prepared sprat is the correct balance of spices and compliance with the temperature regime (as the fish will not boil and will be juicy).

You will need:

Moiva (any) -500-600 g (should be cleaned of heads and insides, wash it).
Sunflower oil refined - ½ cup (look at the fish, you can add more or less).
Liquid smoke -0.5-1 tsp (can be excluded, or replaced with onion husks - by eye).
Black tea without additives - 2 bags or 1 tsp dry tea leaves.
Lavka sheet- A few pcs.
Salt (preferably sea)- 2 tsp (Focus to taste and add more or less).
Pepper peas - A few peas
Spicy spices- Choose to taste

Cooking:

Prepare the fish in advance: the frozen defrost, clean it from the head and insides, rinse with running water through a colander and let it dry, you can wipe with paper towels.
While the fish is drying up, prepare the brine. First of all, make a cool tea leaves: out of 1 complete tsp. tea per 100-130 ml. water and insist until 15 minutes. Dissolve salt in the brew.
It is recommended to cook fish in a metal dish with dense walls or in a glass deck with a lid. If the surface of the dishes is not anti -stick, the bottom can be linked with foil.
Put the fish carefully and very tightly one to one. It is advisable to put the fish with a belly down, so that in the process of extinguishing it does not spoil its shape.
Pour spices on top of the fish and put bay leaves between the fish, you can do the same with onion husk. Pour the fish in brewing. If you have liquid smoke, add it to the welding in advance in advance. It is liquid smoke that the smoked taste will give sprots.
Pour the fish with oil, the oil should completely cover the fish, it may require more.
Heat the oven to 200-220 degrees and send dishes with sprats there without closing the lid. After boiling the brine, languish the fish for 15-20 minutes at high temperature, and then reduce it to 150-160 degrees and cover it with a lid.
In this state, the fish should languish for 2-3 hours continuously.

How to cook home sprats from bleak: Recipe

Film - a small fish of the carp family. The bleak is perfect for making homemade sprats. The recipe for this compound dishes is similar to others: a strong saturated marinade and proper languor in the furnace.

You will need:

Film (fresh fish) -700-800 g.
Salt large -10-12 g. (1.5-2 tsp with a slide, to taste).
Bulstoy tea -1.5-2 tsp (without taste and aromatic additives).
Black pepper with peas -a few pcs.
Fragrant pepper - peas -a few pcs.
Bay leaf -a few pcs.
Thyme -1 tsp grains
Dried basil -0.5-1 tsp
Nutmeg -0.5 tsp
Vegetable oil -2/3 cup (it may take a little more).
Onion husk (handful) -in order to give a gold tint to the fish, but it can be completely excluded.

Cooking:

To prepare sprats from bleak, prepare a suitable dishes. It can be a ducklman or a deck of ceramics, glass, which withstands high temperature regimes and which can be placed on fire.
So that the sprats do not burn, the bottom of the deck can be lined with a layer of food foil.
The purified fish (remove the head and intestines), fold carefully on the foil. To do this, put the fish with a tummy down, you can in two layers if the dishes are narrow.
Each layer of fish should be smeared and sprinkled with spices and salt. Lavra leaves, like onion husks, can be chopped, but you can put it entirely.
Brew cool tea and pour the fish with it then pour it with oil on top. Put the deck on the fire and bring the mass to boiling, then close the lid, turn on the minimum fire on the stove.
In this state, the fish should extinguish approximately 1.5-2 hours. All this time it should not be disturbed and turned over only if you noticed that the marinade boiled in December, you can add it.

How to cook homemade sprats from sprats: Recipe

The most frequent and inexpensive fish that can be found on the shelves is a sprat. It is bought not only to eat with baked potatoes or feed the cat, sprats are an excellent basis for making delicious, fat and soft sprats. You can use both fresh and freshly frozen sprats.

You will need:

Sprat (any: fresh or thawed) -500-600 g.
Smoked sprats or tail of any smoked fish -it is necessary to give all the spls of smoked aroma.
Onion husk -a handful of
Vegetable (sunflower) oil -80-120 g (depending on the number of fish).
Cool tea brewing -2/3 cups (without taste and aromatic additives).
A mixture of peppers -1-1.5 tsp
Pepper peas (black and fragrant) -several peas
Bay leaf -a few pcs.
Large sea salt -1-1.5 tsp

Cooking:

The fish should be cleaned and washed, removed all the insides from it and cut off the head, dry on a colander.
While the fish dries, prepare the fish for the fish: for this, brew and cool strong tea, dissolve salt and spices in it.
Put the fish in a baking dish and distribute bay leaves with husks on the surface.
Pour the fish with the obtained marinade and oil. Let the fish stand (marry) for half an hour or more.
Cover the shape of the marining with foil, pinching it tightly from all sides.
Heat the oven to 190-210 degrees and send the form there for 25 minutes. Then reduce the temperature to medium marks (140-150 degrees).
Keep the shape in the oven for 2-2.5 hours, without removing until cooked. During this time, the fish will bake, meat and bones will become soft. After cooking, carefully remove the husk and leaves, drain excess oil.

How to cook homemade sprats from roach: recipe

Simple small river fish is perfect for cooking delicious spicy sprats. For example, roach - has a soft taste and suffers temperature treatment.

You will need:

Roach (or any other river fish) -500-600 g (you can use a larger amount of fish, therefore, the amount of seasoning and welding doubles doubles).
Large salt (sea) -to taste and preferences
Sunflower oil (homemade, unrefined, aromatic) -1 cup or slightly less (depends on the amount of the fish).
Black strong tea from 1 bag -0.5 cups
Vine or apple vinegar -2-3 tbsp.
A mixture of peppers -taste

Cooking:

For preparation, you need a thick glass or metal deck with a low bottom.
The purified fish is laid out in an even layer in the dishes, it should be sprinkled with salt and spices, covered with bay leaves.
Prepare strong tea and mix it with vegetable oil and vinegar. Pour the fish with the resulting liquid.
Send a lid uniform to a heated oven for 35-45 minutes. The cabinet temperature should be approximately 190-200 degrees.
After this time, reduce the temperature to 140-150 degrees and cover the shape with a lid or tighten with food foil. Tash the fish for 1.5-2 hours until full.

Rules recipe for smelt sprats: recipe

You will need:

Smelt -1.5-2 kg. (Small fish, Malek)
Black large -leaf tea-5-6 tsp (full, with a hill) and 2 cups of steep boiling water .
Large salt (preferably sea) -2-2.5 tsp (Focus to taste).
Fragrant and black pepper with peas -a small handful
Bolenic cube -1 PC. (any meat taste)
Carnation -a few pcs. (10-12, to taste)
Cardamon -taste
Prunes -5-6 pcs. (large)
Vegetable (sunflower) oil -500-600 ml.

Cooking:

The whole fish is cleaned, its head and insides are removed, washed with running water and dried.
Choose a baking dish with a thick bottom, preferably a duckling.
Put the fish in several layers and sprinkle each layer with salt, spices, lay out a bay leaves and onion husks, if you want.
Dissolve the broth cube in a glass of boiling water
Make tea in 1.5-2 cups of boiling water and let it brew.
Mix broth, tea and oil. It will be a marinade for a fish.
Between the layers of the fish should be prone to prunes. It will give the fish a spicy aroma.
Pour the fish with the marinade and put the cauldron on the fire. Bring it to a boil and torn it on moderate heat for 20-30 minutes.
Remove the fish from the fire and move the cauldron into the oven, preheated to an average temperature of 150-160 degrees. There, languish the fish for 3-4 hours until full. You can check readiness for a sample. For full preparation, it may take more time.

Purple splaps recipe: recipe

You will need:

Perch (malec) -1.3-1.5 kg. (Choose a small fish so that it is convenient to eat sprats).
Vegetable oil (sunflower) refined -1 cup.
Onion with husk -2-3 pcs. (medium size)
Bay leaf -a few pcs.
Carrot -1 PC. medium size
Tomato paste or tomato sauce -2-3 tbsp. (taste).
Large salt -number according to preferences
A mixture of peppers -taste
Fragrant pepper and peas -a little handful
Hop-sunels-1 tsp (to taste, you can less)

Cooking:

Perch - the fish is much larger than the salak or sprats and therefore cooking can take more time.
For cooking, select a deck from thick glass or baking dish (preferably with anti -stick coating).
The fish should be cleaned, cut off and remove the insides.
Put the fish in the mold with an even layer, put the chopped onion between the carcasses directly with the husk, along with the bow, coarsely grated carrots and bay leaves.
Prepare the marinade: dissolve tomato paste in a small amount of water, add vegetable oil and spices.
Cover the fish with a fill and send it in the oven. Keep the fish for 20-30 minutes at a temperature of 190-220 degrees, and then lower it to 150 and increase 1.5 hours.

Home sprat recipe for shirts: recipe

You will need:

Forty (fresh or ice cream fish) -700-800 g.
Salt large -10-12 g. (1.5-2 tsp with a slide, to taste).
Bulstoy tea -1.5-2 tsp Black pepper with peas -a few pcs.
Fragrant pepper - peas -a few pcs.
Bay leaf -a few pcs.
Nutmeg -0.5 tsp
Vegetable oil -2/3 cup (it may take a little more).
Carnation - A few pcs.
Onion husk (handful) -in order to give a gold tint to the fish, but it can be completely excluded.

Cooking:

So that the sprats do not burn, the bottom of the deck can be lined with a layer of food foil.
The purified fish (remove the head and intestines), fold carefully on the foil.
The fish should be smeared and sprinkled with spices and salt. Lavra leaves, like onion husks, can be chopped, but you can put it entirely.
Brew cool tea and pour the fish with it then pour it with oil on top.
In this state, the fish should extinguish approximately 1.5-2 hours. All this time it should not be disturbed and turned over only if you notice that the marinade boiled in December

Carpet's sprat recipe: recipe

You will need:

Crucian carp (Malek) -1.3-1.5 kg. (Choose a small fish so that it is convenient to eat sprats).
Vegetable oil (sunflower) refined -1 cup.
Onion with husk -2-3 pcs. (medium size)
Bay leaf -a few pcs.
Large salt -number according to preferences
A mixture of peppers -taste
Fragrant pepper and peas -a little handful

Cooking:

Perch - the fish is much larger than the salak or sprats and therefore cooking can take more time.
For cooking, select a deck from thick glass or baking dish (preferably with anti -stick coating).
The fish should be cleaned, cut off and remove the insides.
Put the fish in the mold with an even layer, put the chopped onion between the carcasses directly with the husk, bay leaves.
Prepare the marinade: dissolve tomato paste in a small amount of water, add vegetable oil and spices.
Cover the fish with a fill and send it in the oven. Keep the fish for 25-35 minutes at a temperature of 190-210 degrees, and then lower it to 150 and increase 1.5 hours.

How to cook sprats from fish at home in the oven?

You can prepare sprats at home in the oven. The oven allows the fish to languish for a long time at moderate temperatures. The fish should “feel” the temperature difference, first high, and then moderate. This will allow the fish to maintain its shape, but at the same time become juicy and soft inside.

Video: "Sprats in the oven"

How to cook sprats from fish at home in a slow cooker?

Any fish cooked in a slow cooker can also be tasty. Perhaps it will not be so roasting, but more stewed, nevertheless, meat and bones will be soft, and the marinade will soak the fish completely. In a slow cooker, the fish will not burn and it will not need to be added to it.