Sprat dishes - 26 cooking recipes

To prepare sprats, small fish are smoked without any pre-treatment and then preserved in oil. When compiling a holiday menu, you can also take into account large sprats in oil. Currently, various recipes with sprats have begun to appear more and more. These small and tasty fish can be used to prepare delicious snacks and salads that we prepare at home for any occasion. Sprats in the USSR were an integral attribute on the festive table. Sprats are divided into two types: premium sprats and simple sprats. High-grade sprats should lie belly up, towards the lid of the jar, have an even golden color, be whole and have a delicate taste. Such sprats should not break if you pry them with a fork. It is from the highest grade that excellent sprat dishes are obtained; in this case, you are insured against the fact that your dish can be ruined by collapsed or unappetizing-looking fish. Nowadays it is very common to find sprats that have a disheveled appearance, as well as damaged skin and a burst belly. The meat of this fish is dry and boiled, and the taste is bitter. To prepare sprats, the fish used for them is either sprat or herring, and even less often other small herring. Sprats have different colors - light or dark. This is not an indicator of whether the product is quality or not. It’s just that dark sprats take longer to smoke, and light ones less. Modern equipment and cooking technology make it possible to well preserve the taste of fish, its nutritional value and natural appearance. If we talk about the usefulness of sprats, then not everything is as easy as it seems. When this fish is washed, not all the scales are removed. And the processing process makes it almost invisible. Therefore, such food cannot be called easily digestible.