Pickled Sprat

Pickled Sprat

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Ingredients for Making Pickled Sprats

A fish

  1. Sprat (or other small fish) 2.5 kilograms

For marinade

  1. Water 600 milliliters
  2. Salt 3 tablespoons (no slide)
  3. Sugar 1 tablespoon
  4. Bay leaf 1-2 pieces
  5. Peppercorns to taste
  6. Cloves to taste
  7. Vinegar 30% 40 milliliters

To fill

  1. Onions optional
  2. Vegetable oil optional
  • Main ingredientsMoyva, Salaka
  • Serving 8-10


Container for pickling (container or jar), kitchen knife, cutting board, pan, colander.

Cooking Pickled Sprats:

Step 1: clean the fish.

The first step is to clean the fish by removing the entrails, heads along with the gills and fins (leave only the tails).
Then rinse the small fish and let it dry in a colander or dry on paper towels.

Step 2: pickle the fish.

At the same time, boil water in a saucepan, adding salt, sugar, bay leaf, cloves and peas to it. Boil the marinade, boil for a minute, then remove from heat and cool. Add vinegar and mix well.
With the resulting marinade, fill the fish folded into a suitable container, close and leave at room temperature for 24 hours.

Step 3: remove the ridges.

Drain the marinade from the fish by folding it in a colander, and then carefully remove the ridge along with the tail from each carcass. After the sprat lay in the marinade, it becomes much easier to clean it.

Step 4: fill the fish with oil.

Now lay everything in layers in a container, alternating the carcasses of pickled sprats with onion rings. Coat each layer with vegetable oil. You need a little oil, the fish should not swim in it.
Tamp the sprat with onions and tightly close the container with it. Put the fish in the fridge for another 12-24 hours. And then, you can serve pickled fish to the table.

Step 5: serve the pickled sprat.

Pickled sprats are good as an appetizer, especially with potatoes or in sandwiches. You can also use fish to make salads. And, even though the pickled sprat is stored well enough, it does not lie with us.
Enjoy your meal!

Recipe Tips:

- For cooking, both fresh and frozen fish are suitable.


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