Homemade capelin sprats

Homemade capelin sprats

Category: Fish dishes

Ingredients
capelin	600gram
tea is very strong	400 ml.
onion peel	1-2 handfuls
garlic	2 teeth
Bay leaf	5 pieces.
peppercorns	up to 10 pcs.
salt	0.5 st. l
sugar	1 tsp
sunflower oil	100 ml.

Cooking method

• Defrost the fish, remove the head and entrails (leave the eggs). Take a frying pan or rooster. Put the onion peel on the bottom, then lay the fish on it with their tummies down.
• 
• Add the rest of the ingredients: salt, sugar, pepper, laurel. leaf, garlic, sunflower oil and tea.
• 
• Simmer on a hot plate over low heat, covered with a lid for 40-50 minutes.
• 
• let the fish cool down
• 
• , put in a container or jar for storage, pour oil.
• 
• Bon Appetit.

Time for preparing:

50min

Cooking program:

Plate

Note

the basis of the recipe is taken from the site 🔗.

I love capelin in all kinds
Thank you for reminding me, I haven't bought it for a long time.
I looked at your recipes and my imagination just cleared up - but if you try to smoke it slightly at first?
Well ... it's time to go look for capelin

[NatalyMur]

NatalyMur, To be honest, I didn’t smoke, I don’t know, but it will probably be tasty, although the husk lays down in order not to smoke (it gives both taste and color), but if you wish, you can add liquid smoke)) Thank you for the tip, I’m glad if the recipe will come in handy))

[NaNya]

Here is such a capelin - very, very, very tasty! Only, NaNya, it will be ready in 15 minutes! And then, when it cools down - oh, beauty ... And no Latvian carcinogenic sprats are needed, and we are not afraid of the embargo !!

[NaNya]

What kind of recipes you can find with us. NaNyaAlthough we are not fish lovers, we occasionally eat sprats. Bye bookmark

Only, NaNya, it will be ready in 15 minutes!

Yes, indeed, it is prepared very quickly, even in 15-20 minutes, but in all the sources where I read it is written from 50 to 90 minutes I did so, although she is beautiful in 15-20 minutes)))

such a long heat treatment for a greater resemblance to the original: the bones become soft.
my mother-in-law cooked this for our wedding, it was very tasty, although in 1992 it was impossible to buy sprat from us, especially with coupons ...

[NaNya]

NaNya, I was looking today for sprat technology in production - so there it is a rather long process - the bones should be tender, and not just meat - I made this conclusion for myself
Now I will quote what I found:
After the water has drained off, the fish is dried on shelves or carts in ventilated rooms or directly in smoking ovens for 10-12 minutes. The drying of the fish is considered complete when the formation of water droplets at the ends of the caudal fins stops and the skin of the fish becomes dry.
Fish (herring and sprat) are boiled in smoking ovens in summer and autumn at a temperature of 100-120 ° C, in winter at 110-130 ° C and in spring at 120-140 ° C for 12-18 minutes. Signs of the end of cooking are the white color of fish meat and its easy separation from the spine, as well as whitening and fragility of the caudal fin.
The actual smoking is carried out at a temperature of 100-130 ° C for 30-40 minutes, by the end of the smoking process the temperature in the smoking chamber is lowered to 90-100 ° C.

And I still smoked the capelin, part of it I eat it, and part of it I filled with oil and put it in the oven - I'm trying to do something like a sprat.
The smell is superb.

[NatalyMur]

NatalyMur,: two-ok: Cool! The main thing is a push and imagination))) I, too, as I read a lot of different recipes, I start experimenting))

And I still smoked capelin

I don't have a smokehouse, that's why I'm only cooking this way)))

The main thing is a push and imagination))) I, too, as I read a lot of different recipes, I start experimenting))

Just about - today I read your recipes with capelin and the fantasy played out

[NatalyMur]

NatalyMur, let's lay out the recipe !!!!!!!: rose:

[Rada-dms]

Rada-dms, there is nothing to spread yet - you have to try what happened. I just took it out of the oven. Let it cool and infuse a little. If the taste looks like sprat, I'll post it tomorrow.
The smoked capelin was delicious, it's gone

[NaNya]

NaNya, thank you very much, there was a recipe for tea somewhere, but I got lost! Thank you !

[Rada-dms]

Rada-dms, use it, to your health!

[NaNya]

NaNya, Tasty! Thank you. And then I do everything the old fashioned way: I put it in the ambassador, roll it in chopped dill, sprinkle it with lemon, on parchment and in the oven!