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We stack our capelin in a crock-pot bowl, we fill in with vegetable oil and we turn on the crock-pot in the Suppression mode for two hours (in the absence of the crock-pot it is possible to extinguish in an oven, using the corresponding ware, at a temperature of 180 ∞C).

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We do by a tip of a sharp knife a small cut at an anus to cut the end of a gut, then we make an incision near the head a carcass from a back slightly more than a half and we tear off the head, together with it we pull out interiors. Thus, the carcass remains whole and if there was a caviar, then it will remain inside. We cut off a tail, having taken about 1 cm of a carcass of fish.

We wash all prepared capelin with flowing water, we stack in the enameled or plastic ware, slightly prisalivay mix of salt and spices for fish (it is possible mix of salt and ground black pepper) and we place in the refrigerator for about two-three hours.

Further we spread our small fish on a lattice of the smoke-cured smoking shed and we put the smoking shed on fire. With the advent of the first smoke we note time and we smoke 20 minutes (I apply alder spill or branches to smoking).

Sprats are ready. For long storage we shift the cooled-down sprats in glass jars with a capacity of 400-500 g, we fill in with the oil which remained after suppression and, having closed covers, we remove in the refrigerator. As a rule, it is impossible to store long, they are eaten instantly.

Ingredients:

Sprats turn out very tasty, fragrant, without liquid smoke and other chemistry.

After smoking we allow a small fish to cool down since hot she soft and can break.

We take a capelin, we fill in with cold water and we wait when it is defrozen. Further we need to take away the heads, tails and large fins (they happen, generally at males).