What does sprat look like and where is it found?
Sprat is the general name for schooling pelagic fish that belong to the herring family. Their features are silver color and miniature size. There are rough scales on the abdomen, which makes it difficult to see them at great depths. The most famous varieties include: Baltic, Caspian, Black Sea, Arabian, big-eyed sprat, as well as European sprat.
They can live in fresh and salt waters. Many countries are engaged in fishing, including Ukraine and Russia. Every year, Russian fishermen catch more than 500 tons of this species, and the length of one sprat does not even reach 15 cm.
Nutritional value and calorie content of sprat
The table below shows the caloric content and nutritional value depending on the type of processing.
| Product | Squirrels | Fats | Carbohydrates | Calorie content per 100 g |
| fresh | 17.1 g | 7.6 g | 0 | 137 kcal |
| in tomato sauce | 14,5 | 12,17 | 4,54 | 186 |
| salty | 17,1 | 7,6 | 0 | 137 |
| smoked | 20 | 7 | 2,4 | 157 |
| spicy salting | 15 | 9,9 | 1 | 158 |
Useful properties of sprat
In addition to semi-saturated acids, the product contains calcium, which helps organs function properly and also promotes bone formation. Useful vitamins and microelements are present not only in the belly of the sprat, but also in the scales, tail, ridge and bones. They contain the maximum amount of phosphorus and calcium, so it is recommended to cook and eat the whole fish. It is often recommended for use as a dietary product. But in order to preserve all the beneficial substances and properties, the processing must be gentle.
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Calorie content of Baltic sprat
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Smoked fish itself is already a heavy product that cannot be consumed in large quantities due to the high percentage of tannins and other derivatives it contains. This happens when the fish is in contact for a long time with smoke, which contains a lot of resins.
The small fish becomes saturated with these substances and then the sprat causes harm to the human body. Sprat eaten in large quantities in the form of canned food will cause considerable damage to the body: dehydration, further swelling, and possible convulsions.
Therefore, canned foods should be consumed in moderation and not often. Sprat is a healthy and necessary product in the human diet.
It is fried, boiled, stewed, and pies are made from it, using it as a filling. Sprat is rich in polyunsaturated fatty acids, of which up to 3 grams per gram are contained in each serving of fish.
Is sprat healthy in tomato sauce?
The calorie content of sprat in tomato sauce is 186 kcal. It is primarily a source of protein. It is an important material for cell growth and repair. Unlike that obtained from animal meat, healthy fish protein does not overload the digestive system and is better and more fully absorbed.
The sprat in tomato is saturated with Omega-6 and Omega-9 acids. They have low density, reduce the amount of lipoproteins and triglycerides, reducing the level of bad cholesterol in the blood. These beneficial properties help against atherosclerosis. Thanks to them, the risk of stroke and heart attack is significantly reduced.
The benefit of sprat in tomatoes, as well as in fresh form, is that it is enriched with vitamin D, which, together with calcium and phosphorus, supports the health of the skeletal system. Tomatoes make the product even healthier, since it contains lycopene, a carotenoid that is an effective antioxidant. Numerous studies have proven that its regular consumption reduces the risk of developing malignant tumors.
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The properties of lycopene block oxygen free radicals and fight peroxidation. There is an opinion that these processes lead to accelerated aging. Lycopene activates the immune system, helping to resist microorganisms that cause disease.
All diets in the world
Like any sea fish, sprat contains Omega 3. Regular consumption of it reduces cholesterol levels in the blood, helps in the fight against atherosclerosis, and reduces the risk of blood clots and blockage of blood vessels. Healthy fats provide significant benefits to brain cells, stimulating brain function.
The cells of the body, filled with Omega 3, become stronger, more elastic, resilient, and their ability to resist free radicals increases.
Other interesting materials
Metabolic processes in the body are stabilized. It is recommended to eat sprat whole: along with the tail fin, bones, skin and scales. It is in the bones of fish that the body contains the most calcium, magnesium, and phosphorus that is so necessary for the body.
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The benefit of sprat is its high content of easily digestible protein. This is useful for people after surgery, children, pregnant and lactating women. The building material of all tissues is distributed throughout the systems and organs of the body, providing cells with protein.
How to cook sprat and what to serve it with
First of all, canned food is prepared from this product, in which the whole fish is used, and this guarantees the presence of the maximum amount of useful substances in it. And at home you can prepare the following dishes:
- sprat in spicy sauce;
- soup and cabbage soup in tomato;
- from salty - soft and tender canapés;
- stewed;
- fried with onions.
You can cook this small and healthy fish in any of the listed ways, and serve it with potatoes, cereals and fresh salads.
Application
Salted sprat is completely ready for consumption and does not require additional types of processing. It can be used as a separate dish or as an addition to side dishes of potatoes, cereals and pasta. You can also make a simple sandwich from salted sprat and a piece of black bread. Salted sprat is truly a healthy delicacy!
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Recipe for sprat in tomato
Sprat is a small, firm fish that can be easily cooked in a tomato sauce. To prepare this healthy snack at home you will need the following ingredients:
- 0.5 kg of fresh or frozen sprat;
- carrot;
- bulb;
- 2 tbsp. tomato juice;
- 1 tbsp. l. flour;
- a pinch of ground black pepper;
- allspice – 2 peas;
- a pinch of ground coriander;
- Bay leaf;
- 1 tbsp. l. Sahara;
- 1/2 tbsp. l. salt;
- oil for frying vegetables.
Prepare sprat in tomato sauce as follows:
- Defrost the fish, separate the entrails, and rinse.
- Peel the onion and chop into half rings.
- Grind the peeled carrots in a blender or use a grater.
- In a frying pan, lightly fry the onion in oil, then add the carrots and simmer for 5-7 minutes.
- Place fish and fried vegetables in a cauldron or pan with thick walls, add spices.
- In a separate container, mix tomato juice and flour, then mix thoroughly so that there are no lumps.
- Pour the resulting tomato sauce so that it completely covers it and fills the space in the pan between it.
- Cover the cauldron with a lid and place the stew in the oven, preheated to 220 °C.
- After 90 minutes, the sprat in tomato will be ready to eat.
This recipe can also be used for canning, but 10 minutes before cooking you need to add 1/4 cup of vinegar. Carefully place in sterile jars and seal. Store in the refrigerator or cool place.
Recipes for dishes with the addition of canned food
What to cook from sprat in tomato sauce? Fish in tomato can be served as an independent dish, but it can also become the basis for preparing soups, appetizers, salads or main courses.
Rich soup
Ingredients:
- potatoes - three - four pieces;
- carrots - one piece;
- onion - one piece;
- sprat - one jar;
- rice - one glass;
- spices, salt - to taste;
- sunflower oil - three tablespoons.
Cooking time – thirty minutes.
Calorie content per hundred grams is 50 kilocalories.
- We cut the carrots with a vegetable cutter, cut the onion into half rings. Fry vegetables in sunflower oil until golden brown;
- Peel the potatoes and cut into small slices;
- Pour a glass of rice into a saucepan, fill it with cold water and put it on the fire. After five to seven minutes, add fried vegetables, spices and salt;
- After this, after another five minutes, add the fish in the tomato and boil for about ten minutes until cooked;
- The soup can be served with finely chopped herbs.
Tartlets with tomato and fish filling
Ingredients:
- tartlets - one package;
- rice - half a glass;
- sprat in tomato - one can;
- eggs - one piece;
- pickled cucumbers - two pieces;
- onion - one piece;
- mayonnaise - for dressing;
- salt - to taste.
Cooking time – thirty minutes.
Calorie content per hundred grams is 389 kilocalories.
- Boil the rice until tender, finely chop the onion;
- Remove the fish from the jar and chop, finely chop the boiled egg and cucumbers;
- Mix all ingredients, add salt and season with mayonnaise;
- Fill the tartlets with the resulting mixture. You can stuff boiled eggs with the same salad.
Layered salad
Ingredients:
- potatoes - two - three pieces;
- carrots - one piece;
- sprat in tomato - one can;
- onion - one piece;
- egg - two pieces;
- sunflower oil - three tablespoons;
- salt - to taste;
- mayonnaise - for dressing.
Cooking time is forty minutes.
Calorie content per hundred grams is 350 kilocalories.
- Boil potatoes, carrots and eggs and chop finely;
- Peel the onion, chop and fry in sunflower oil until golden brown;
- Remove the sprat from the jar and mash with a fork;
- Lay out the salad in layers:
- 1st layer: potatoes;
- 2nd layer: mayonnaise;
- 3rd layer: sprat in tomato;
- 4th layer: carrots;
- 5 layer: mayonnaise;
- 6th layer: onion;
- Layer 7: eggs.
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You can use greens to decorate the salad.
Spaghetti with fish dressing
Ingredients:
- spaghetti - two hundred and fifty grams;
- onion - one piece;
- bell pepper - one piece;
- sprat in tomato - one can;
- carrots - one piece;
- tomato paste - one tablespoon;
- sunflower oil - three tablespoons;
- salt - to taste;
- greenery.
Cooking time is forty minutes.
Calorie content per hundred grams is 272 kilocalories.
- Peel the onion, finely chop and sauté in oil until golden brown;
- Finely grate the carrots and add to the fried onions. Place bell pepper cut into small strips there. Simmer the vegetables for about ten minutes;
- Add a spoonful of tomato paste to the stewed vegetables, pour water over the vegetables, add salt to taste and simmer for another fifteen minutes;
- Add the fish along with the tomato to the resulting sauce, stir and simmer over low heat for ten minutes;
- Boil the spaghetti and drain in a colander. Place on plates, pour sauce on top and sprinkle with herbs.
Cutlets
Ingredients:
- egg - two pieces;
- sprat in tomato - one can;
- semolina - four to five tablespoons;
- sunflower oil - one hundred milliliters;
- carrots - one piece;
- salt, pepper - to taste.
Cooking time – thirty minutes.
Calorie content per hundred grams is 220 kilocalories.
- Place the contents of the jar of sprat into a bowl and mash with a fork until smooth. Add eggs, semolina, salt and pepper to the sprat. Mix the resulting mass thoroughly;
- Heat the frying pan, add oil. Using a tablespoon or a small ladle, spread the mixture into cutlets and fry on both sides until a crust forms;
- Grate the carrots on a coarse grater. Place some of the carrots on the bottom of the saucepan, place the cutlets on top and sprinkle with the other half of the grated carrots. Simmer over low heat for five minutes.
How to choose and store sprat correctly
Any fish, including sprat, is frozen only once. If there is a thick layer of ice on the surface, this is a sign that freezing was carried out repeatedly, and this negatively affects its properties. The ice layer should be thin without damage. Their appearance also indicates re-freezing. Light spots are a sign of deep freezing. If all standards were followed during the procedure, the appearance of the product and properties do not change.
If the fish seems too light, despite a thick layer of ice, then this may indicate that it was frozen a long time ago and all the moisture was lost. When purchasing a product in factory packaging, you should pay attention to its tightness and absence of frost. When buying frozen fish, it is better to cook it immediately, this is the only way it is guaranteed to retain its beneficial properties.
