How to simply clean sprat

Sprat is the name given to small schooling fish of various species that belong to the Herring family. Among them, the most popular in cooking are sprats, anchovies, and sprat. The size of the fish ranges from 6 to 17 cm.

Sprat is a popular snack. It is suitable for a feast with friends and for an anniversary evening. The only disadvantage of fish is the lengthy cleaning process. Therefore, you don’t always want to bother with pickled or smoked sprat, although it tastes great. Don't give up the pleasure, because there is an easy way to clean 700 g of fish in 7 minutes.

What is the difference between cleaning salted, fresh or smoked fish?

The proposed method of preparing sprat for consumption is suitable for fresh frozen and ready-made products. The difference is in the details:

1. Frozen sprat is placed in a container for several hours so that it thaws on its own. It is not advisable to defrost it in a microwave oven or in hot water. The muscles will lose elasticity, causing the meat to become soft and inelastic. Thawed sprat is washed under running water several times and then cleaned.

2. Salted and pickled snacks are washed as desired. If the fish has too strong a taste or an untidy appearance.

3. There is no need to treat smoked sprat with water before cleaning.

Step-by-step master class on how to quickly clean sprat

To start filleting small fish, you need to prepare a container (plastic bag) for waste, a serving plate, a cutting board and disposable gloves (optional).

1. Wearing gloves, the washed fish is placed on the table. Place a board and an empty plate in front of you. Use a plastic or glass board, since wood quickly absorbs odors.

2. The entire volume of sprat is removed from the head with your fingers, without using a knife. To do this, take the carcass in your hands, pressing it with your index finger and thumb above your head. When they tear off the head, they also pull out the insides. They are placed in a waste bag.

3. When all the fish's heads have been removed, remove the bones.

The correct technique allows you to easily remove the spine and small bones in one go. To do this, the thumb is inserted into the abdominal cavity and moved towards the tail, opening the carcass.

Afterwards it is placed on a board, pressing the open fish along the ridge to a flat surface. At this time, the bones flake off, making them easier to remove. Turn the fish over, pry the central bone with your fingers and pull. Small bones and tail are removed along with it. The fillet remains in the hands.

4. Place clean fillet without bones and entrails on a plate in a circle. Place a few lemon slices and herbs inside the circle (if the sprat is salted or pickled). If the fish is fresh, then it is ready for baking and frying.