Capelin sprats

Category: Fish dishes
Capelin sprats

Ingredients

Capelin 1 kg
Onion peel 1 handful
Salt 2 tbsp. l.
Bay leaf 1 PC
Allspice 3 pcs
Vegetable oil for filling

Cooking method

  • First, we make a kind of pickle. We take a liter of water, add onion lye, salt, spices and boil for 10 minutes.
  • Capelin sprats
  • Then we filter the broth. Let it cool a little. Pour peeled capelin with this broth and leave for 3-6 hours.
  • Capelin sprats
  • In principle, the fish is already edible. But I don't need salted capelin, but something that looks like sprats.
  • Therefore, I put the fish to smoke. I have a UNIT USP-1210S pressure cooker-smokehouse. I take alder sawdust with a little raspberry leaf. I mix them with 1/6 tsp. granulated sugar. I slightly moisten the sawdust. Mode - "hot smoking", 20 minutes.
  • Capelin sprats
  • Then I put the fish tightly in a glass jar. Pour vegetable oil on top.
  • Capelin sprats
  • I put 150 degrees in the oven for 30-40 minutes, convection mode. After the expiration of time, I reduce the temperature to 100 degrees. I don't open the door. As soon as the oven has cooled down, I take the sterilized lid and close the jar right in the oven. I do it quickly. Immediately I close the oven door. I wait about 10 minutes. Then I reduce the temperature to 80 degrees. I keep the fish for another 2 hours. Then I just turn off the oven and do not open the door until it cools completely. My oven keeps the temperature well and cools down to room temperature for several hours. I usually cook this dish in the evening.
  • As soon as the jar has completely cooled down (already in the morning) I take it out and put it in the refrigerator. There the fish should mature and "make friends" with oil.
  • After a week or two, you can already eat the fish. But I prefer to wait at least a month.
  • Capelin sprats

Note

I tried many ways to get homemade sprats, but something always didn't suit me. Either the aroma is not the same, then the look is harsh to the bones ... So this recipe turned out to be hard-won.
But I won - not a single guest has yet determined that the sprats are fake.
There is one caveat: if you want the sprats to be smoother and less broken, then smoke them cold smoked, but then keep the sprats in the oven a little longer.
But for some reason, hot smoked sprats seem more authentic to me or something ...
But, in general, everyone's ovens are different and therefore I would recommend making a test batch first. And then, if necessary, correct the recipe for yourself.

celfh
toffee, great recipe! a must try! Yes, and a good capelin appeared, very handy))
toffee
I'm glad I liked the recipe.
It is also important that you know what it is made of. And then my husband gets terrible heartburn from some types of store sprats. I don't know what they add there ...
Gaby
Irina, bravo, a gorgeous recipe, but if there is no smokehouse, then. Thanks for the recipe!
velli
toffeeIrina thanks for the recipe for such gorgeous sprats! The smokehouse is exactly the same as yours, you just have to buy a capelin, be patient and start the cooking process. I think: add liquid smoke to the marinade or just smoke it. I would like the taste of smoked meats to be pronounced like in store.
lettohka ttt
Irina thanks for the recipe! I will definitely try!
toffee
Quote: Gabi
but if there is no smokehouse, then
By the way, I used to make such sprats without smoking. Onion peel gives a distinctive aroma, similar to a slight haze smell.
Let it not hit 100%, but it is also very tasty.
By the way, now not all store sprats are fragrant.

Quote: velli
I think: add liquid smoke to the marinade or just smoke it.
I would not add liquid smoke. It is better to smoke a little cold smoked first, and then hot. But nevertheless, neat. No matter how bitterness goes.

toffee
Little bonus. Salad with fish, seasoned with vegetable oil, which remains from the sprat.
This oil is aromatic and rich. It literally needs a spoon. And the salad will be less high in calories than with mayonnaise. But no less tasty.
So, we take the lean fish (in my case, haddock), boil it, divide it into slices. Boil the eggs, cut them large enough. Chop the green onion. I also added leeks. We mix. Season with butter. Let it brew a little.
We serve to the table.
Capelin sprats

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