Sprats from Baltic herring at home

Buying sprats, we, unfortunately, do not know what freshness this fish was before conservation, and we give a lot of money for such a jar. So let's stop overpaying and buying is not known what, and we will do the cooking of domestic sprats, for example from such wonderful fish as Baltic herring.

Recipe for sprats from Baltic herring at home

Ingredients:

Preparation

In a small ladle of stainless steel we pour good quality black tea, washed in pure water onion husks, laurel leaves and two kinds of pepper. All the contents of the scoop are filled with drinking water and we send it to the hot plate of the gas stove. As soon as all this boils, we reduce the fire to the average regime and cook the pouring 10-12 minutes under the closed lid.

Defrost the freshly frozen herring, carefully rinse it in water and cut the fins (on each side and on the tail) and the head with a knife. Next, we cut the abdomen and gut the interior of the herring. We again rinse the fish and place it in a dense ryadochkom in a bowl of stainless steel so that the backs were upstairs. Sprinkle with its kitchen salt, the right amount of sunflower oil and pour the Baltic herring filtered strained filling, which we previously prepared with you. All this beauty stew on barely smoldering fire 2 hours and 15 minutes.

Sprats homemade from Baltic herring in the oven

Ingredients:

Preparation

In this recipe, you can take the Baltic herring larger, which we also properly clean, and then necessarily mine in cold water. We stack the prepared fish carcasses in a container of heat-resistant glass so that their abdomens lie on the bottom and the barrel fit snugly together.

In the pre-brewed tea leaves made from black tea, stir the salt, and then combine it with butter and spoon stir. Over the properly laid Baltic herring we put a laurel and a few peas of sweet-scented pepper. Then fill in all the previously made filling of tea and butter and put everything in the center of the oven. The temperature is adjusted to 200 degrees and we watch when the fill that covers the fish begins to boil. After that, we screw the temperature in the oven to 165 degrees, sprat cover and wait for their preparation 1 hour and 45 minutes.

Homemade sprats from Baltic herring in the multivark

Ingredients:

Preparation

We wash in a large quantity of water all the available Baltic herring. With the sharp blade of the knife, we cut off the head from each fish, we remove the fins and we clean the inner part of the abdomen. In the multivark lay out all over the bottom washed with clean water husks of onions. But already on it we put prepared fish carcasses of Baltic herring, densely pressing them to each other. In cooled strong tea leaves made from black tea, add salt soy sauce and sunflower oil, stirring with a spoon, combine all liquids and fill them with fish in a multivark. Add for the spicy aroma buds of fragrant cloves, close the lid and turn on the "Quenching" mode. Time set for 1 hour and 40 minutes.

Such home-made sprats from delicious fresh herring will never give way to any, even the most expensive can of canned food made in the industry.