Homemade capelin sprats with liquid smoke

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Brew 3 tea bags in a glass of boiling water and leave for 20 minutes. Wash the capelin, cut off the heads and remove the small intestine along with the head. If the fish has caviar, then there is no need to remove the caviar.

2. STEP 2

   

   Wash the onion skins, place them on the bottom of the frying pan, add bay leaves, pepper, garlic, cut into slices. Place fish on top in dense rows, belly down. Crumble the bouillon cube and add a little salt. Then pour the almost cooled tea leaves, vegetable oil and liquid smoke into the frying pan. The fish should be filled with liquid to about half or slightly higher.

3. STEP 3

   

   Cover the pan with a lid and place on the highest heat. As soon as the first signs of boiling appear, reduce the heat to the lowest setting and leave to simmer for 50 minutes. Remove the lid and turn the heat back up to high for 3-4 minutes to evaporate excess water.

4. STEP 4

   

   Cool and transfer to a jar for storage. Pour in the remaining liquid from the pan. Keep refrigerated.

Comments on the recipe

mariya

16.09.2023

4.9

This is what my fish looks like. They just turned out to be real sprats! No, homemade capelin sprats are even better than real ones, because they do not contain oil, which has to be constantly drained from jars of sprats. And it’s great, less fatty! Thank you very much for such a successful recipe!

morkofka

16.09.2023

4.5

The result exceeded all expectations! Homemade capelin sprats turned out to be amazingly tasty! Much tastier than store bought! Thank you so much for the recipe!