Home-Style Recipe for Marinated Sprat

fromTopatoDarth Vader569459752
"Here it is, your appetizer is ready. All we need now is for someone to bust out the aged wine and we can begin."
Preparation40 min.
Cooking5 min.
Тotal45 min.
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  • sprat - 2 lb (1 kg)
  • sea salt - 2 lb (1 kg)
  • wine vinegar - 4 1/5 cups (1 L)
  • oil - 6 1/5 cups (1.5 L)
  • per jar
  • black pepper - 5 grains
  • allspice - 2 grains
  • rosemary - 1 bunch, optional
  • bay leaf - 1


Wash the sprat well and remove the heads and innards. Arrange them in a glass container (I use a glass cook pot), sprinkle generously with sea salt and let them sit, covered with plastic wrap, for 12 hours in the fridge.

Next, rinse the fish and soak them for 6 hours in vinegar. Arrange the fish in jars, with black pepper, allspice grains and bay leaf or an oregano bunch if desired.

Heat the oil until it "lights up". I remember the advice of my father (a long-time fisherman): braise a bread crust in the oil, that way the oil retains its taste qualities and doesn't go rancid.

Pour it into the jars. Close the jars with caps and store in a cool area. There's no exact quantities, it all depends on the amount of fish you'd like to marinade.

There's many options for serving. Here's 2 of them:

- with toast, garnished with a lettuce leaf and leek slices.

- as a cold appetizer with lemon juice and roundly sliced red onions.find similar recipes here

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