The technology for making sprat does not change throughout the entire existence of these canned fish. In the modern food market, this product is very popular, but several decades ago it could be called a real shortage. For the production of sprat, fish of a certain size and type are selected and caught only in the winter period.
What kind of fish is used for sprat
Most often, you can see sprat or herring in jars of sprats. Initially, only certain species of marine life, which are called "Baltic sprats", were transformed into canned food. It was the name of these fish that was used for traditional canned food.
Experts note that the time of catching fish for sprat plays an important role. This is done, as a rule, in the winter. Summer catch can significantly spoil the presentation and taste of canned food. Such fish will taste bitter and have too crumbly consistency.
Sprat manufacturing technology
Each batch of sprat catch is carefully examined by specialists. The fish must be of good quality, undamaged and of a suitable size. Selected products are immediately sent to the workshops for the production of canned food or frozen.
The process of making sprat begins with smoking. For this, huge ovens are used. It is noteworthy that such units are heated mainly with alder firewood. This technology helps the fish acquire a unique aroma and a beautiful golden hue.
Before being sent to the oven, each fish is strung on special metal rods. The workpieces are pre-dried and, if necessary, cleaned. After the smoking procedure, the sprats are neatly laid out in jars, which later go to the shelves of grocery stores. At the same stage, the heads of the fish are removed. Traditionally, sprats are filled with olive oil, but sometimes it is replaced with other varieties of cheaper products. Most often, additional spices are added to the jars to improve the taste of canned food - mustard oil, dill and salt.
The whole process of making sprat is handmade. Each can of sprat must be sterilized before seaming. Before sale, canned food is stored in special rooms for 40 days. It is believed that it is during this period that the salt completely dissolves, and the fish is soaked in oil.
