B altic sprat: calorie content, composition and benefits, description and photo of small fish

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

B altic sprat is one of the important fish used in the food industry. The fish loves to populate the oceanic expanses of the North Atlantic and the Mediterranean Sea. The fish are small. On average, its length does not exceed 16 centimeters. However, the industry prefers to use specimens between eight and ten centimeters long.

Outwardly, the B altic sprat is very similar to herring. Only the size of the herring is much larger than the sprat. This schooling fish prefers to eat small mollusks, but does not disdain plankton and all kinds of larvae.

Spawning she enters the bays. In particular, he considers the Gulf of Finland and Riga to be his favorite places for this. Commercial sprat fishing is carried out from September to November. A few days after the fish is caught, it is left in the water. During this time, the B altic sprat has time to cleanse its intestines and becomes more suitable for further processing. This little fishis a very important element in the production of canned food. Rejected individuals go to the production of fishmeal and fish oil. In addition to the usual canned product, sprats can be fried or grilled.

Sprat ingredients

The fillet of this fish has a rich taste, contains elements and vitamins useful for humans. Despite the fact that the fillet of the B altic sprat is very dense, it well moves away from the bones. Fresh fish contains more than 60% water. The most important vitamins that make up its composition are A, B12, as well as vitamin D, which is necessary for bones and teeth. Omega-3 fatty acids are found in any sea and ocean fish, and the B altic sprat, of course, is no exception.

Benefits of sprat

If you add about twenty grams of sprat to your diet daily, you can saturate your body with microelements and vitamins that are deficient for it. Sodium, chlorine, calcium, sulfur, magnesium and iron - all these elements will support your body. No wonder the use of sprat is useful for pregnant women, for children. People who are recovering from an illness should also include foods containing sprat in their diet. The body absorbs this fish very easily.

Using sprats in cooking

Sprat, as the B altic sprat is otherwise called, is considered one of the most delicious and he althy types of kilka. This is the most worthy raw material for the preparation of canned food and sprats of spicy s alting. This product is popular and used not only in our country. Sprats from the B alticsprats, like pate from it, are loved by the British. The British people love sprats and pate so much that even herring lags behind this small but he althy and tasty fish in terms of consumption.

You can even prepare canned sprats in your home kitchen. Try to cook B altic sprats in oil (sprats) according to this recipe.

Homemade sprats

Required products:

• sprat - 1.5 kilograms;
• 300 milliliters of water;
• black tea leaves - one tablespoon;
• lean oil without flavor - at least one glass;
• a heaping tablespoon of s alt;
• a tablespoon (without a slide) of granulated sugar;
• pepper in peas (allspice) - six things;
• laurel leaf - five pieces.

Detailed cooking instructions:

1. Make tea with a tablespoon of tea leaves and 300 milliliters of boiling water.
2. Rinse and clean the insides of the sprat. Remove heads. Lay the fish beautifully with a jack in a dish in which you will make sprats.
3. In this dish, place all the spices listed in the recipe.
4. Drain well-brewed, strong tea. Add sugar and s alt to the tea infusion. Stir the resulting concentrate vigorously.
5. Pour vegetable oil into the sprat.
6. Following the oil, we send the tea solution.
7. Place the dishes with the fish on the fire. But as soon as boiling begins, reduce the temperature to a minimum. It is necessary that the sprat is slightly stewed in this solution and not digested.
8. Cookfish in tea solution needs exactly two hours from boiling.
9. After this time, the fish should cool in brine and at the same time brew well. This will take about three more hours. Homemade sprats in B altic sprat oil are ready!

In a tomato

B altic sprat in tomato sauce, unlike its "comrades" - sprats, is not very popular among lovers of fish delicacies. But this is completely unfounded. In vain she was immediately placed one step below the sprats in oil. B altic sprat in tomato sauce is an inexpensive product. It is available to a wide range of consumers. And the vitamins and microelements in it are still the same - useful, even despite the not very pleasant (for someone) appearance of the finished product. It often happens that the sprat in the tomato is too boiled and the fish are destroyed. Canned sprats in tomato have a decent calorie content (about 150 kilocalories per hundred grams). It is he althier to eat than some fast food.

Cooking homemade sprats in tomato sauce

And if you cook such an appetizer at home, then the sprat in tomato will undoubtedly become your favorite.

Gathering the necessary ingredients:

• sprat - half a kilo;
• a glass of tomato juice;
• onion;
• carrot;
• unflavored vegetable oil;
• three peas of allspice;
• ground coriander - half a teaspoon;
• three bay leaves;
• a tablespoon of flour;
• tablespoon of sugar;
• pepper and s alt to taste;
• twotablespoons of 9% vinegar.

Step by step cooking technology:

1. Thaw the fish. Clean out the inside and remove the head.
2. Turn the peeled onion into thin half rings.
3. Wash the carrots and three on a coarse grater.
4. Fry onions and carrots in vegetable oil for about six minutes.
5. In a bowl, mix tomato juice and flour. Stir the food until the lumps of flour disappear.
6. Put the fish and vegetables into a non-stick dish and mix with the tomato sauce.
7. Add here: bay leaves, s alt, coriander, pepper.
8. In a preheated oven, simmer the sprat for an hour and a half. The temperature inside the oven is up to two hundred degrees.
9. If your plans include the production of home-made canned sprats, add vinegar 10 minutes before turning off the oven. If you eat kilechka straight from the oven, then vinegar is not a must.

Salad with sprats in tomato sauce

Product List:

• two potatoes;
• one carrot;
• two eggs;
• one bulb;
• sprat in tomato sauce - approximately 180 grams;
• s alt;
• mayonnaise;
• lean oil - three spoons;

How we will cook:

1. Carrots, eggs and potatoes - boil. Then chop them into a salad as you like.
2. Chop the onion finely and fry until golden in vegetable oil.
3. Knead the sprat with a fork.

Now lay out in layerssalad:

• first layer: potato;
• second: mayonnaise;
• third: crumpled sprat;
• fourth layer: chopped boiled carrots;
• fifth layer: mayonnaise;
• sixth: golden bow;
• seventh: finely chopped eggs;

If desired, the top layer of eggs can also be smeared with mayonnaise so that the eggs do not dry out and remain beautiful.

Here it is - he althy, tasty and versatile - B altic sprat.