Sprats from capelin at home - very tasty and no worse than in the store

Kitchen appliances and utensils: a stove, two pans, a plate, a spoon, a bowl, a bowl with a lid, a sieve.

Ingredients

Step cooking

Marinade Stage One

1. We take a small pan, put in it 1 handful of washed onion husks (1 deep plate with a slide).
   
2. Add 3 pcs there. bay leaf. Throw 15 pcs. pepper peas.
   
3. Pour it all with 300 ml of water.
   
4. We put the pan on the fire, bring to a boil. After boiling, cook for 5 minutes over low heat, stirring all the time.
   
5. Add 1 tbsp. l black tea without additives, mix everything. Turn off the fire, cover, let the marinade infuse, while we clean and put the fish in a pan.
   

Fish preparation

1. We clean the capelin fish (you can replace it with herring or sprats) in the amount of 1.2 kg: we tear off our head and take out the intestines. We wash the cleaned fish, put it in a bowl. It takes 15 to 20 minutes to clean all the fish. In purified form, about 1 kg is obtained.
   
2. We take a pot with a thick bottom or a casserole, put the fish in it with its backs up, pressing it tightly to each other. We put each subsequent fish backwards. The view of the stacked fish looks like purchased sprats in a jar. So put the first layer of fish to the bottom.
   
3. We lay out the second layer in the same way, tightly and with the backs up.
   

Marinade, second stage

1. We filter the marinade. Pour the whole marinade through a sieve into a saucepan (bowl).
   
2. We try to squeeze out all the liquid to the maximum, press the husk with tea with a spoon. We especially squeeze large-leaf tea, as it absorbs a lot of moisture. At the end you can squeeze your hand. The cake from the husk is no longer needed, so just throw it away.
   
3. In a strained marinade pour 2 tsp. salt without a slide, so as not to salt the fish, mix well.
   
4. If you want your sprats to have a real smoked smell, then at this stage add 1 tbsp. To the marinade l liquid smoke.
   

Cooking fish

1. Stacked fish in a saucepan pour the finished marinade.
   
2. Pour 1 cup (200 ml) of vegetable oil on top.
   
3. The fish should be completely covered with liquid. If you do not have enough water, add it from the kettle.
   
4. We put the pan on the fire. On medium heat, bring the fish to a boil, then reduce the heat to the minimum that only you can.
   
5. Cover tightly with a lid, and so leave to simmer for 2 hours. You can look 1-2 times, but too often you do not need to open the lid.
   
6. 2 hours have passed, open the lid. Water boiled out quite a bit.
   
7. Turn off the fire, in the open form without a cover, let the fish cool to room temperature. If you start to get hot fish, then it will fall apart. The fish has cooled, now you can carefully lay it on a plate.
   

You can store sprats in the dishes in which you made them, or you can put them in a container and pour the marinade that remains. The ridge that remained in the fish became soft, so we got real sprats. Well, if you add liquid smoke to the marinade, then they cannot be distinguished from the store ones at all.

Such a fish can be used in salads, where there is fish, on sandwiches, etc.These fish are perfectly combined with various products - peas, eggs, herbs, olives, cheese, mushrooms.

Video recipe

In this video you can watch how sprats from capelin are cooked at home. How to make marinade for them from onion peel and tea, in what proportions the products are taken. See how quickly you can clean a fish, how to put it tightly in a pan for further cooking. You can also see the final result of the cooked dish.

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