How to preserve sprat at home. Salad with sprats for the winter

Sprat in tomato sauce is a popular snack at all times.

After the abolition of the State Standard, find canned fish good quality difficult, but there are a lot of fresh-frozen sprats on the shelves.

Therefore, in order to enjoy your favorite fish delicacy, save family budget and take care of the health of loved ones, you can cook sprat in tomato with vegetables and spices at home.

Fish in tomato sauce with carrots and onions

Classic recipe fish treat with vegetables and spices has been tested over the years and by thousands of connoisseurs. In addition, the homemade dish distinguishes affordable price small fish and unsurpassed taste of the finished product.

Components:

Fish - 1 kg
Carrots - 1 kg
Tomatoes - 1 kg
Onion -0.3 kg
Vinegar - 100 g
Laurel leaves - 2 pcs.
Vegetable oil - 2 tbsp.
Allspice peas - 4 pcs.
Salt - 1 tbsp.
Ground black pepper - ½ tsp

The order of preparation is as follows:

Thaw the sprat beforehand. Remove the innards from each fish.
Rinse prepared carcasses well running water. Pour into a colander to drain excess water.
Boil water in a saucepan. Put the sprat in boiling water. Bring the liquid to a boil again, remove the resulting foam with a slotted spoon.
Add spices and ½ tablespoon of salt to the fish broth. Boil the fish over low heat for 40 minutes.
Throw the fish in a colander and cool.
At this time, prepare the tomato sauce. To do this, grate peeled carrots on a coarse grater and pour into a pan with vegetable oil. Add diced to the bowl onion. Set the pan on the fire, fry the vegetables for 5-7 minutes over low heat. Add tomatoes twisted in a meat grinder (tomato juice or paste) to the vegetables. Simmer vegetables for another 20 minutes under a closed lid.
Pour the boiled sprat into the pan and mix with vegetable sauce. Gently stir the contents of the dish. Add ½ tablespoon of salt and vinegar to the preparation. After 15 minutes, remove the fish treat in tomato sauce from the heat.
Pack the fish in vegetable sauce with a wooden spoon in sterile jars.
Before you roll up the preservation, the jars with the fish must be additionally pasteurized for 30-40 minutes in a steam bath. Then seal the containers with disinfected lids. Cool the workpiece by turning it upside down and covering with a terry towel. Store the roll in a cool place.

Fish in tomato with carrots and celery

Another simple recipe for sprats in tomato sauce for the winter with tomatoes, vegetables and celery will appeal to fish gourmets. Using the available ingredients, you can prepare delicious canned food that surpasses store-bought products in taste.

Ingredients:

Sprat - 1 kg
Tomatoes - 0.5 kg
Onion - 0.5 kg
Celery - 1 root.
Carrots - 0.2 kg.
Bay leaves - 2 pcs.
Peppercorns - 4 pcs.
Salt - 1 tbsp.
Water - 250 ml.
Butter - 30 g.

The procedure for preparing fish snacks is as follows:

Rinse the fish, cut off the heads, gut. Rinse the finished carcasses and dry.
Transfer the cleaned fish to a bowl with a thick bottom (pot, cauldron, stewpan). Add butter.
Peel the celery root, rinse with water and chop finely. Peel the onion and chop into half rings. Peel the carrots from the skin, grate with large teeth. Separate the tomatoes from the peel, dipping them in boiling water and immediately placing them in ice water. Chop the tomatoes into thin slices.
Add prepared vegetables, water, salt and spices to a bowl with fish. Cover the container with a lid and put on a slow fire. Stew the vegetable and fish mass for 80-90 minutes, stirring occasionally with a spatula.
Pour the hot fish and vegetable mixture into clean jars and close with lids. Turn the jars upside down, wrap them in a blanket and leave them in this position overnight. In the morning, transfer the seaming to the cellar or pantry for later storage.

Fish in tomato sauce in a slow cooker

Using a slow cooker, you can cook a delicious fish delicacy for the winter. Due to the constant temperature, the fish are saturated with the aroma of sweet tomato sauce with bell pepper, boil well and remain whole.

Products:

Tomatoes - 1 kg
Sweet pepper - 1 kg
Fish - 1 kg
Onion - 0.3 kg
Vinegar - 100 g
Tomato sauce - 100 g
Vegetable oil - 100 g
Laurel - 2 leaves.
Salt - 1 tbsp.
Sugar - 1 tsp
Peppercorns - 3 pcs.

Algorithm for preparing fish snacks for the winter:

Prepare the sweet pepper, peeled from seeds and stalk, cut the vegetable into thin slices. Peel the onion and chop into half rings. Carrots, peeled, cut into strips. Twist the peeled tomatoes in a meat grinder.
Thaw the fish, gut and rinse under running water.

Attention! Fish for preservation should be fresh-frozen or fresh and whole.

Pour the prepared vegetable slices, peeled fish, spices, salt and sugar into the multicooker bowl. Set the "Extinguishing" mode by selecting a cooking time of 90 minutes.
After the time has elapsed, pack the hot mixture in disinfected jars, cover the container with lids.
Sterilize the blanks in a water bath, roll up and cool under a woolen blanket.

Sprat is a small fish, but very tasty. It is often used to make canned food. You can also prepare these preserves at home. Especially delicious is the sprat in tomato sauce for the winter. If everything is done correctly, the fish will keep its shape well, remain juicy and become very soft.

Of course, it would be nice to buy fresh fish for canned food. But if this is not possible, you can also buy fresh-frozen. But make sure it's stored properly. Fish should only be frozen once. If she thawed and was frozen again, then she will no longer be as juicy as she should be.

Fish can be thawed in the refrigerator, it will take 10-12 hours to thaw. To speed up the process, you can fill the fish with cold water and leave until completely thawed. But in any case, do not fill the fish hot and even warm water you will spoil its taste. Thawed fish must be cleaned of the insides and the head removed.

You can cook canned fish on the stove, in the oven or in a slow cooker. Fresh vegetables are used as supplements. Often. These are onions and carrots.

For the preparation of tomato filling, you can take fresh tomatoes or tomato paste. In the latter case, pay attention to the quality of the product, it is better to use a natural paste without dyes.

Interesting facts: the advent of the era of geographical discoveries contributed to the appearance of canned food. Travelers needed durable food. In Europe, mainly canned vegetables and meat were produced, but the production of canned fish was first established in Russia.

Sprat in tomato sauce with carrots and onions

The most popular canned food option is prepared with onions. Add sweet to these vegetables bell pepper.

3 kg freshly frozen sprats;
3 kg of fresh tomatoes;
1 kg of sweet pepper;
1 kg of carrots;
1 kg of onion;
5-6 teaspoons of sugar;
4-5 teaspoons of salt;
50 ml of vegetable oil;
100 ml table vinegar.

Pour the sprat cold water and let it thaw. Then cut off the head and clean out the insides. We wash each fish again, and dry it.

Wash all vegetables thoroughly. Pass the tomatoes through a meat grinder, and additionally rub the tomato mass through a sieve with a volume. This will make the sauce more uniform.

Peeled bell pepper, cut lengthwise into quarters, then chop across into thin strips. Three carrots on a coarse grater, and even better use a grater for cooking Korean salads. We chop the onion into halves or quarters of rings, depending on the size of the onions.

Read also: Cucumbers in mustard filling for the winter - 7 recipes

Pour oil into a thick-walled pan, put onions, carrots and peppers and, stirring, fry until half cooked. Then add the tomato paste and bring to a boil. We take foam. Reduce the heat and simmer over very low heat for one hour.

Then add the prepared fish and continue to simmer the mass for another hour. Add salt, sugar, pour vinegar. Stir and continue simmering for another five minutes. We lay out the hot billet in still hot sterilized jars, close it hermetically. Turn the jars upside down, placing them on the lids, and carefully wrap them in warm blankets so that they cool as slowly as possible. You can take out canned food only after a day, when they have completely cooled down. It is better to store in a cool place.

Canned sprats for the winter

Salted sprat is also suitable for preparing a blank for the winter. In this variant of canned food, we add beets, its sweetish taste will perfectly emphasize the taste of salted fish.

2 kg of salted sprat;
4 kg of fresh tomatoes;
1 kg of onions;
1 kg of fresh beets;
1 liter of refined oil;
12 tablespoons of sugar;
2 tablespoons of salt;
2 tablespoons of vinegar essence (70%).

Thoroughly wash the tomatoes, cut into pieces and pass through a meat grinder. We clean the beets and carrots, rub them on a coarse grater. Onion cut into thin half rings.

We put the vegetables in a thick-walled bowl, pour in vegetable oil and simmer over low heat for about 1.5 hours, stirring occasionally so as not to burn.

While the vegetables are stewing, prepare the salted sprat, cut off the heads and clean the insides. We spread the prepared sprat to stewed vegetables, add sugar, salt. You can add your favorite spices. We continue to simmer for another 15 minutes. Then pour in the vinegar, stir and turn off the heat. We lay out the hot billet in sterile jars, immediately close hermetically. We cool under a fur coat.

Sprat in tomato with vegetables

You can cook canned sprats with vegetables different types. In this recipe, along with tomatoes and carrots, we will use young turnips. This additive will give canned food a piquant fresh taste.

1 kg of sprat, the weight of an already gutted fish without a head is indicated;
2 kg of tomatoes;
1 kg of carrots;
1 tablespoon of vinegar essence (70%);
4 tablespoons of vegetable oil;
2 teaspoons of salt;
9 tablespoons of sugar;
250 gr. young turnip;
500 gr. onion;
bay leaf, allspice to taste.

We clean the sprat, remove the heads, wash and dry. Wash all vegetables thoroughly. Grate carrots on a coarse grater. Onion and turnip cut into small cubes.

Blanch the tomatoes in boiling water for two minutes. Then transfer the tomatoes to a bowl of cold water. When the fruits have cooled, remove the skin from them. Grind them in a blender or pass through a meat grinder.

Pour vegetable oil into a cauldron or thick-walled pan, put the onion in the oil and fry until it begins to acquire a golden hue. Then add carrots and turnips, mix and pour in tomato puree. Simmer all vegetables for 20 minutes.

Then add the fish and simmer at a very low boil for two hours. An hour after the start of stewing, add salt and sugar. 10 minutes before the end of cooking, pour in the vinegar.

Read also: Stuffed Peppers for the Winter - 8 Finger Licking Recipes

We lay out the hot mass in sterile jars and immediately roll up. We cool the jars by wrapping them tightly in blankets.

Canned sprats for the winter

The original taste will have canned food, the basis of which will be fried sprat.

1 kg of freshly frozen sprat;
2 carrots;
2 onions;
1 bell pepper;
0.5 teaspoon ground hot red pepper;
3 cloves of garlic;
700 ml of tomato juice or 1 kg of fresh tomatoes, minced and grated through a sieve;
3 bay leaves;
2 teaspoons of sugar;
salt to taste;
2 tablespoons of flour;
vegetable oil for frying.

We clean the sprat, put it in a bag, sprinkle with flour and shake well so that the flour covers all the fish. Heat the oil in a frying pan, fry the sprat on it until golden brown. Fry the vegetables in another pan. First, fry the onion, then add the carrots and bell pepper, fry until the vegetables are ready.

Sprinkle vegetables with spices, salt and pepper. Pour in the tomato juice, bring to a boil and simmer for 15 minutes. Then add the fried fish and simmer over low heat for another 30 minutes. At the end of the stew, add the bay leaf and chopped garlic.

We cool the canned food and store it in the refrigerator for no more than a week. When preparing a blank for the winter, you need to add a tablespoon of vinegar to the filling. Then we pour the hot billet into sterile jars, roll it up. We cool "under a fur coat". We keep it cold.

To get 3 kilograms of peeled sprat, you will have to buy about 4 kg of fish. It is necessary to cut off the head of each fish, gut it and be sure to remove the black film lining the abdomen from the inside. We wash the fish and dry it.

We pass the washed tomatoes through a meat grinder. We cut the onion into a small cube, three carrots and beets on a coarse grater.

Pour oil into the cauldron, put the prepared vegetables, pour in the tomato mass. Simmer for 1 hour. Then add salt, sugar, put the fish and simmer for another hour. At the very end of the quenching, pour in the vinegar. Pour the hot mass into sterile jars, immediately close the lids. Cool slowly, putting the jars on the lids and wrapping them tightly with a blanket.

The popular canned tomato has always been considered the cheapest and easiest snack, as they required cheap products supplied by the agricultural and fishing industries. However, after the abolition of the state standard for the production of these canned goods, the quality of finished goods has decreased significantly, therefore, it is best to prepare a tasty and uncomplicated snack yourself.

The classic recipe for sprats in tomato for the winter

Required products:

half a kilogram of fresh or frozen fish;
one and a half glasses of tomato juice;
large onion;
one carrot, medium size;
vegetable oil for frying;
a large spoon with a slide of wheat flour;
a large spoonful of granulated sugar;
salt and spices - bay leaf,
allspice peas, black ground pepper - to taste;
a large spoonful of table vinegar.

Subtleties of preparation:

Defrost the sprat in a natural way.
Drain excess liquid, take out the insides and remove the heads.
Peel the onion, wash and chop finely.
In a deep frying pan or in a saucepan, heat a few tablespoons of refined oil, put the onion.
Peel and wash the carrots under the tap, grate on a grater with large holes.
Send the grated root crop to the onion, fry until semi-soft.
Put the dried and peeled sprat to the stewed vegetables, season with sugar and salt, add your favorite spices.
From fresh tomatoes, prepare the amount of tomato juice you need according to the recipe in any way.
Thoroughly, using a whisk, mix the flour with the juice.
Pour the tomato mixture over the entire mass in the pan.
Simmer for about half an hour.
Pour in vinegar, keep on fire for another five minutes.
Put in sterilized jars, roll up.
Cool upside down and insulated.

Sprat in tomato sauce
"Wand"

Of course, the easiest way is to buy such canned food in a store, however, if heavy bags for children and students are prepared every week, it is best to cook such an appetizing preparation yourself - it will be cheaper and more reliable. In addition, in the fall, the ingredients for the sauce are much cheaper, and you can find inexpensive small fish in the wholesale market.

Required products and proportions:

2.5 kg. frozen or fresh small fish;
3 kg very ripe tomatoes;
1 kg kilogram of carrots;
a glass of refined oil;
1.5 cups of granulated sugar;
half a glass of table salt;
0.5 l can of tomato paste.

Cooking method:

Defrost fish, drain excess water.
Remove the heads and entrails from large individuals, rinse and dry the sprat on a towel.
Wash the tomatoes, cut out hard and spoiled places, pass through a meat grinder with a fine grate.
Peel the onion from the husk, finely chop it with a knife.
Peel the carrots, grate with large cells.
Mix the tomato mass with prepared vegetables, put on the stove.
Cook the dressing for forty minutes over low heat, stirring from time to time so as not to burn.
Put the fish in the sauce, add oil, salt and sugar, simmer for another half an hour, stirring gently with a wooden spatula.
Conduct heat treatment of containers for canning and lids for seaming in any way possible.
Put the finished sprat together with the sauce in hot jars, follow. so that when laying out canned food, voids do not form.
Roll up. Cool by turning over and warming.
Tip: This preparation is good with black bread and can be used as a dressing for a quick soup. It is worth adding a jar of sprats to previously boiled potatoes with water or broth and that's it, the soup is ready for students.

Cooking sprats in tomato sauce in a slow cooker for storage for the winter

The use of a slow cooker in the preparation of stocks of small fish for the winter allows the fish bones to boil well, and the fish itself is perfectly soaked in delicious tomato sauce. Using a miracle device in preparations of this type saves a lot of time and reduces the risk of burning a thick sauce.

Required Ingredients:

kilogram of freshly frozen sprat
(you can take capelin, and small river fish and herring, the main condition is that the carcasses should be small);
one medium carrot;
two onions;
a tablespoon with a slide of wheat flour;
half a large spoon of granulated sugar;
half - a teaspoon of table salt; two bay leaves;
two large spoons of refined oil;
ground black pepper - optional and to taste;
two glasses of tomato juice.

How to prepare snacks for the winter:

Leave the fish to defrost overnight at room temperature.
Drain the resulting water, clean the fish from black films inside, remove the heads. Prepare tomato juice or dilute tomato paste at the rate of two tablespoons of paste in a glass of cold water.
Peel and grate the carrots on a coarse grater.
Peel the onion, wash and cut into quarter rings.
Turn on the “Frying” mode on the multicooker, pour in the oil, heat.
Put onions and carrots in a bowl, fry until golden onions,
Spread the fish carcasses on top of the frying, cutting off the fins and tails with scissors along the way.
Put sugar, flour, salt and spices into the prepared tomato juice or diluted tomato paste, mix thoroughly.
Pour the prepared dressing over the fish, carefully so that the carcasses do not break, mix.
Set the extinguishing mode for two hours, then, after a beep, switch to the keep warm mode for an hour.
During cooking, look under the lid two or three times to check for liquid in the can.
Carefully place the hot dish in sterilized clean jars and roll up immediately.
Put away in a cool place for storage.

Today's recipe for canned fish "Fish with vegetables". It's very tasty and practical. In winter, you can eat it as an independent dish, with any side dish or cook a quick fish soup :)

We will need:

Sprat (herring, capelin) - 2kg
Tomatoes - 1.5 kg
Onion - 500 gr
Carrot - 500g
Vegetable oil - 150ml
Sugar - 4st l
Salt - 2st l
Vinegar 9% - 1h l per 0.5l jar
Peppercorns - 15pcs
Bay leaf - 2 pieces

Save for health!!!

This recipe saved me many times when I was still a student. Mom then made a lot of such blanks, which she then handed over to me to facilitate cooking in the kitchen. My husband and I really liked it, we used to open a jar of such sprats and just eat it with bread, and at that time my mother swears on the phone, they say, it was possible to boil potatoes or cook rice porridge. Yes, now it’s even ridiculous to remember the beginning of our life together, because, despite the fact that she knew how to cook, she household I didn't. Therefore, of course, as in any young family, we had unexpected situations: either we forget to buy bread and in the evenings we walk around the city in search of a bread store, then in the morning we don’t find the right thing, then we simply oversleep and run to classes hungry, buying on the way to the university, pies with cabbage and peas.
But now we have matured, gained worldly experience, and I myself can already give advice on how best to cook this or that dish or how to act in any situation. And now I want to advise you to find out how to prepare sprats in tomato sauce at home for the winter - an excellent snack that is easy to prepare in advance, close in jars and just put it on the table at the right time. Such a fish turns out to be very tasty tender, because we will cook it at home with vegetables and, if desired, you can add your favorite spices.
For such a snack, we need to take a small fresh-frozen fish, it is best that it be frozen using the dry quick freeze method, then it is tastier and better.

Ingredients:
- fresh-frozen fish (sprat) - 2.5 kg,
- ripe tomato fruit - 3 kg,
- carrot root - 1 kg,
- tomato paste - 500 ml,
- sunflower oil - 1 tbsp. (200 ml),
- finely ground salt - 100 g,
- granulated sugar (beet) - 300 g,
- vinegar - 2 tbsp.

Defrost fish naturally. We wash.

Then we tear off the head and tail of a small fish, and clean the larger one from the insides. We wash the carcasses with cold water, and then lower them into boiling water for a minute. After blanching, the fish becomes softer and the sharp unpleasant odor disappears.

We wash the ripe tomato fruits, and then twist them with a meat grinder.

Grind the peeled carrots on a coarse grater.
We clean the onion from dry scales, rinse with water and chop finely enough.

Pour tomato juice into a saucepan, add carrots and onions and simmer over medium heat for about 40 minutes.

Then pour in vegetable oil and add tomato paste, as well as salt and granulated sugar. Mix the resulting sauce and put the blanched sprat in it.

Simmer the fish in the sauce for 30 minutes, stirring occasionally. 5 minutes before the end of cooking, pour in the vinegar and mix.

Now we put the fish stewed with vegetables in clean, steamed jars and immediately twist them with lids. As soon as the jars have cooled, we transfer them to storage in a suitable place. They turn out very tasty and, which are also easy to cook at home.

Bon appetit!

Cooked sprat in tomato at home is one of the most delicious canned fish of all time. This simple dish is prepared from simple products that can be bought at any store or market.

The sprat is a small fish from the herring family. This genus of fish has two types: sprats and sprats.

The energy value of sea sprat is 137 kcal. It is rich in proteins, fats, unsaturated fatty acids, micro and macro elements, as well as vitamins.

100 g of the edible part of the fish contains:

proteins - 14.1 g;
fats - 9 g;
unsaturated fatty acids - 3.4 g;
vitamins PP, A, B1, B2, C, E;
macronutrients (zinc - 50 mg, magnesium - 5 ml, sodium - 120 mg, potassium - 380 mg, phosphorus - 220 mg and others);
trace elements (iron - 3 mg, zinc - 1.35 mg, iodine - 50 mcg, copper - 240 mcg, manganese - 0.12 mg, chromium - 55 mcg, fluorine - 430 mcg, molybdenum - 4 mcg, cobalt - 30 mcg , nickel - 6 μg).

Sprat is a very nutritious product containing a small amount of calories. In addition, it is easy to heat treat. It has a delicate texture and amazing taste.

Sprat in tomato, cooked at home, goes well with various side dishes and fresh vegetables. It can be served with mashed potatoes, fried potatoes, boiled rice or pasta. Also, these canned fish can be served as a snack, making sandwiches based on it. They can be served with fresh herbs and vegetables. Pairs well with hard liquor.

Sprat in tomato canned for the winter can be a great filling for a fish pie. You can also cook fish pies and pies.

Recipe for homemade sprats in tomato juice

It takes 60 minutes to prepare.

Main Ingredients:

500 g of fresh sprats;
350 ml of tomato juice;
1-2 bulbs;
1-2 carrots;
1 st. l. wheat flour;
1 st. l. sugar, a pinch of salt;
vegetable oil;
1 st. l. vinegar 9%;
spices to taste (allspice peas, bay leaf)

Cooking technology

The sprat must be cleaned of the insides and the head removed. Cut the onion into cubes and fry vegetable oil in a skillet over low heat. Peel the carrots and chop on a grater. Ready carrots are sent to the pan to the onion and fried. Ready sprat carcasses are washed under running water and thrown into a colander to drain excess water.

Put the fish to the stewed vegetables. Add salt, spices (allspice peas, bay leaf) and sugar. Fry for 5 minutes. Bring tomato juice to a boil. Beforehand, it is necessary to add wheat flour to it in order to give the sauce more density.

Tomato sauce should completely cover the entire amount of fish and vegetables in the pan. Stew the sprat in tomato juice for 30 minutes over low heat. 5 minutes before readiness add 9% vinegar. Arrange the resulting canned fish in sterilized jars and twist.

Sprat in tomato at home

Main ingredients:

tomatoes - 2 kg;
onions -500 g;
sweet Bulgarian red pepper - 1 kg;
carrots-500 g;
tomato paste -100 g;
vegetable oil -200 g;
sugar-100 g;
salt - 2 tbsp. l.;
vinegar 9% -1 tbsp. l.

Recipe

Wash the fish, clean, remove the head and entrails. Cut the tomatoes into small cubes. Chop the onion the same way. Grate carrots. Cut sweet bell pepper into strips. In a frying pan, fry the onions and carrots in a burning vegetable oil until golden brown for 5 minutes. Add tomato and sweet bell pepper to ready fried vegetables. Cover and simmer for 10 minutes.

Add vegetable oil, salt and sugar to the tomato paste. Boil. Add the Baltic bag to the stewed vegetables. Fry for 15 minutes. Then pour in the prepared tomato sauce. Simmer over low heat for 60 minutes, stirring occasionally.

10 minutes before readiness add vinegar. Canned fish is laid out in sterilized jars and rolled up. Preservation should be wrapped in a warm blanket and left in it until it cools completely.

Cooking sprats in tomato with spicy hot peppers

Such canned food will appeal to lovers of spicy spicy food. It is based on hot red pepper. It will help to reveal the taste of the dish in a completely different way.

It takes 90 minutes to prepare.

Main Ingredients:

Baltic fresh sprat - 2 kg;
tomatoes - 2 kg;
small hot red pepper -2 pcs.;
onions -500 g;
carrots-500 g;
tomato paste -100 g;
spices (allspice peas, bay leaf);
vegetable oil -100 g;
sugar-100 g;
salt - 2 tbsp. l.;
vinegar 9% -1 tbsp. l.

Recipe

Rinse the sprat well. Clear out the insides. Remove heads. Cut tomatoes and onions into cubes. Grate carrots on a fine grater. Fry the vegetables in a frying pan in vegetable oil for 10 minutes.

Prepare tomato sauce. To do this, add spices (allspice, bay leaf), salt, sugar and vegetable oil to the tomato paste.

Remove the seeds from the hot red pepper and remove the core. Cut into pieces of medium size. Add to tomato sauce and bring to a boil. Rinse the fish and drain in a colander to drain excess water. Simmer with vegetables for 10 minutes.

Add tomato sauce to stewed vegetables and sprats. Continue to simmer for 60 minutes over low heat, stirring lightly so that the dish does not burn. 15 minutes before readiness add vinegar. In order for the dish to turn out very spicy, hot peppers can not be removed. If the sharpness is enough, then you can twist it with it.

Arrange the finished sprat in tomato with spicy hot pepper in sterilized jars and roll up. Canned fish prepared at home is ready.

Bon appetit!

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