If you’re interested in smoking sprats, you need to know that there are several different ways of doing it. For example, you can smoke them yourself or you can buy some ready-made products from your local grocery store or fishing shop. However, if you want to make smoked sprats at home, the best thing to do is follow these 5 easy steps.
The Ingredients
The key ingredients are sprats and salt. Keep it simple and don’t complicate things by adding too many herbs or spices; remember, smoked sprats aren’t supposed to be a flavorful meal—they’re a tasty appetizer! About 2 kilograms of sprats will make enough bites for six people. The number of jars you need will depend on how many people you plan on feeding, but we suggest keeping at least two: one for serving and one as backup incase guests have bigger appetites than expected. You can buy your sprats from any fishmonger or supermarket, but if you want something special order them online. It's worth paying extra for some really fresh fish (especially if they're wild-caught). We also recommend buying organic salt because it doesn't contain any additives that could affect flavor. You'll also need a smoker and wood chips—you can use whatever kind you like, just avoid mesquite since its smoke is overpowering and has an unpleasant taste. Finally, you'll need some cans with lids that seal well (we prefer glass jars) to store your finished product in until ready to serve.
The Equipment
The most important thing is a smokehouse with enough room for you to spread out your fish. A cold smoker is fine if you don’t have access to one of those, but it does mean that things are going to take longer – up to 12 hours for a whole batch of sprats. As for wood, I’ve had good results with both oak and hickory. However, any fruitwood or hardwood will do, though apple and cherry might give your sprats an odd flavor. Softwoods like pine tend not burn well and produce acrid smoke that leaves an unpleasant taste on fish. If you can get hold of some chips, they’re ideal. If not, then a handful of dry twigs should be sufficient. You'll also need some sort of grate or rack to place your fish on while they're smoking so that air can circulate underneath them; again, there's no real standard here so long as it's easy to remove and clean afterwards. Finally, you'll need something to light your fire with - newspaper works best for me because it doesn't leave behind any flammable bits when burned down (but kindling would work just as well).
The Method
Sprats are little fish that you probably have not heard of, but you might have seen them in your local supermarket. They are often sold as smoked sprats, which makes them convenient for a quick snack that is actually packed with protein. As well as making smoked sprats, it’s easy to cook and serve other types of sprat like cocktail or green-lipped split fish. No matter what you choose, the end result will be a delicious treat! Here’s how to make them
There are many different ways to make smoked sprats, but here is a foolproof recipe that takes just 15 minutes—great if you want to try something new at home when time is short! You can use any type of spray for smoking fish as long as it does not contain salt. This includes olive oil spray if you prefer a lighter flavour. If possible, keep everything on hand so you can easily whip up a batch whenever you get hungry. The last thing you want when snacking on healthy food is to waste time hunting down ingredients! Here’s what you need: 1 tablespoon lemon juice; 3/4 cup plain yogurt; 1 teaspoon dried oregano; 2 cans sprat fillets (2 ounces each); 2 tablespoons olive oil or water (if using an electric smoker); 2 teaspoons salt (if using an electric smoker). Here’s how to do it: Put all of your ingredients into a bowl and mix well. Place them in an electric smoker and smoke them for 30 minutes or until they turn brown. Serve with vegetables or some nice bread and enjoy! For added flavor, add some more oregano after removing from heat. That’s all there is to it—quick, easy and delicious! 1. First, place two handfuls of wood chips in a bowl and cover with boiling water. Leave them to soak for 20 minutes while you prepare your other ingredients.
2. Next, put one large handful of wood chips into your basket—enough to completely cover its bottom surface without leaving gaps. Alternatively, soak a paper towel in oil or butter and place it inside your basket instead of wood chips.
Special Notes
Simple, filling and delicious! Though small, sprats can be used as a substitute for larger fish in recipes. Not only are they extremely versatile but are also rich in Vitamin B12 and protein. If you prefer, tinned or canned sprats can be used instead of smoked ones. If using fresh sprats, soak them for 15 minutes then pat dry before adding to your dish. Serve with mashed potatoes or salad for a healthy meal. Remember – keep any leftover sprat portions refrigerated and eat within two days! 2 tbsp olive oil or melted butter, plus extra to grease foil
Preheat oven to 220C/200C fan/gas 7. Cut each fillet in half lengthways (so you have 4 fillets) and season well with salt and pepper. Place on a lightly greased baking tray lined with foil. Drizzle over 2 tbsp olive oil or melted butter, making sure it is evenly spread out over each fillet. Bake for 10-15 minutes until golden brown. Serves 2-4 depending on portion size
2 tsp dried mixed herbs such as oregano, thyme and basil (or 1 tbsp fresh mixed herbs), plus extra to garnish
Preheat oven to 200C/180C fan/gas 6. Mix together all ingredients except for fish, then add salmon pieces and coat well using your hands. Arrange salmon pieces onto prepared trays skin side down – don’t overcrowd them otherwise they won’t crisp up properly.
Cooking Tips
Before you get started, there are a few basics that should be taken into account. When you're ready to cook your fish, you'll need salt and sugar. The ratio of these two ingredients depends on how briny or sweet you want your sprats; usually, a ratio of 1 part salt to 3 parts sugar is recommended. You'll also need space: For one kilogram of sprats, prepare an open container that measures about 30x20x5 centimeters (12x8x2 inches). Line it with aluminum foil and add some newspaper so no smoke leaks out. Finally, stock up on wood chips—they have a more natural flavor than charcoal briquettes. If necessary, mix different types and brands until you find one that best suits your taste.