Delicious sprats of spicy salting at home

This fish, due to its prevalence, is probably one of the most popular fish delicacies in the post-Soviet space. Earlier, during the years of the USSR, it could be freely found on the shelves of fish shops. And now it’s fresh-frozen, it is often found in the corresponding departments of supermarkets and is relatively inexpensive. So it's time to cook such a tasty dish as sprats of spicy salting at home. Moreover, to do it, special tricks are not required. It is only necessary to observe a few nuances, and the food familiar from childhood is ready. So let's try it!

Little tricks and secrets

Sprats of spicy salting at home will turn out to be especially delicious, if you use the "grandmother" secrets, formed on the basis of the experience of more than one generation. Nothing, in principle, complicated. What are these subtleties that are recommended to be heeded so that the sprat of spiced salting at home works out well?

1. Salt is taken only stone and coarse. It is known that the small kitchen sometimes negates many of the efforts of the hostess. And especially iodized. Some highly recommend taking a marine, natural. It is most natural for sprats living in saltwater. But we'll talk about this a bit later.
2. Before salting, you can gut the fish , or you can not do it in this way and, if you wish, salted with its entrails.
3. To clean small fish before salting is not required.
   

Sprat spicy salting. Recipe number 1

And now, having prepared the products, you can begin directly to the process of salting. We believe in our strength and remember that there is nothing complicated in cooking fish in this way. And our mothers and grandmothers prepared such a treat more than once. So you, of course, should get sprats of spicy salting at home.

Ingredients

• Sprat in the amount of kilogram.
• Freshly ground black pepper.
• A glass of coarse salt.
• A pair of cloves of dry cloves.
• Black peppercorns (a few pieces).
• A pinch of coriander.
• Three lavrushki.
• A pinch of ground ginger.

Cooking spiced fish step by step

1. How to make sprat spicy salting? Purchased sprats must be freshly frozen. We look at her eyes. If whitish - do not take it, as the fish most likely has already been defrosted and was frozen again. The skin should sit tightly on the sprat's body, there should not be all sorts of obscure spots and other nuances by which it can be judged that the fish was not stored according to the rules.
2. Then defrost the sprat according to all the rules. This is done as follows. In no case do not use hot water. It is possible in the cold, but wrapped in plastic bags (several) so that the fish juices during defrosting, and with them all the utilities, do not go into the water. Best of all, the fish is thawed at the bottom of the refrigerator, where there is a plus temperature (put it at night - by morning it is completely ready for further procedures). Yes, if you are lucky and you bought just fresh - we omit this stage.
3. We wash the fish (we decided not to gut) and let the excess water drain. You can even wipe the carcasses with a paper towel, or you can put a rest on a colander, and then in the appropriate dishes.
4. In a mortar, rub the cloves with pepper, but do not make them too small. Add all the other seasonings and mix, plus salt.
5. We fill the fish in a bowl with the resulting mixture and mix so that the sprat is completely covered.
6. We put a small kitchen board on the fish, and a load (for example, a stone or a dumbbell) on the board. We put the dishes down the refrigerator, where the temperature is positive, for about 12 hours. After that we take out and clean from unnecessary spices: we got sprats of spicy salting. The recipe, as we see, is very simple. But tasty - you will lick your fingers.
7. Fish prepared in this way will certainly let the juices out. It can be stored in a glass jar or a plastic vessel, closed by lids, in this very juice mixed with salt and spices. The only condition is that we add another spoon or two of salt and put it in the refrigerator at plus temperature (or near zero). But in this way the sprat Baltic spicy salting may not be stored for too long, so it is better to eat it as soon as possible. As a rule, it does not stale for a long time in the refrigerator and is eaten almost instantly.
   

Sprats spicy recipe at home No. 2

Everyone is used to the fact that the sprat is a rather small fish. However, sometimes in today's supermarkets there is a fairly large variety of fish, which you can also pickle with pleasure (and quite quickly), without being afraid of unusual sizes. So, here is a recipe for salting fish, if you are lucky and you bought large enough specimens.

Ingredients

• Large sprat - 1 kilogram.
• Freshly ground black pepper - 10 grams.
• Half a glass of salt.
• Carnation buds - 5 pieces.
• A bag of white pepper peas.
• Coriander, rosemary, nutmeg and cinnamon with ginger - all at the tip of a knife.
• A glass of sugar.
• Some, for fidelity, add sodium benzoate - just a couple of grams.

The process of salting

1. It, in principle, is similar in many respects to the previous recipe. How to make sprat spicy ambassador? Ground and mix all the spices plus sugar and salt. We take a small wooden barrel or an enameled bowl.
2. At the bottom of the barrel we spread a thin layer of spices. Spread a layer of prepared fish on top.
3. Next, alternate: a layer of fish, a layer of spices, until our dishes are filled. But it’s advisable not to score to the top, as the organization of oppression is also supposed.
4. How to salt a sprat of spicy salting? We put the load on top of the resulting structure and put it in a cold place (best of all in the cellar, if there is one, but you can also use a refrigerator). There the fish should stand for at least 12 hours. Then you can eat it with pleasure. Store in the same barrel in the released juice. True, it is necessary to eat such a delicacy within a month, otherwise the fish starts to deteriorate and rust. But, as a rule, there are no problems with this!
   

In brine

Sprats of spicy salting in brine is also prepared quickly and quite simply. But first, we will need to cook the marinade itself. It is not difficult to do this.

1. For a kilogram of sprats (fresh or frozen) we take a liter and a half of water, a glass of sea salt (not artificially iodized, but natural), half a glass of sugar, ten small leaves of laurel, peas of allspice and black pepper - two small spoons, a teaspoon of cloves, a teaspoon a spoonful of coriander.
2. We bring the water to a boil and dissolve sugar and salt there. Then we throw spices there and remove immediately from the fire (do not boil, as spices may lose some of their qualities). We cover the pan and let it brew. Cool the brine then to room temperature.
3. At this time, prepare the fish. It needs to be thawed and washed thoroughly.
   
4. How to salt a sprat of spicy salting in a marinade? We put it in the prepared dishes and fill it with brine. The sprat should be completely covered with liquid. First, leave it to marinate at room temperature overnight, for example. And then - we remove to the bottom of the refrigerator. You can eat in a day. We store there in brine (so it can be stored for quite a long time).