Homemade spicy sprat

1 . Stage

Prepare the spices. Grind (not very finely) in a coffee grinder 1 tsp. each: allspice, cloves, coriander seeds; 1/2 tsp. each: black pepper, nutmeg, ginger, cardamom and cinnamon. We will only need 2 tsp. of the mixture, and the rest will be left for next time. Let's make a salt mixture: we'll mix 2 tsp. (no slice) of coarse salt with 1 tsp. (no slice) of sugar. For 0.5 kg of sprat we need 0.5 l can.

2 . Stage

Stack the first row of sprat in the jar in staggered order (head-tail). The fish should lie tightly.

3 . Stage

Sprinkle salt mixture - about 0.5 tsp. and spice mixture - about 1/3 tsp. Put a small bay leaf on top.

4 . Stage

The next row is placed across the previous one and in the same way sprinkle with the salt mixture, spice mixture and on top - a bay leaf.

5 . Stage

Fill the jar to the top so that the lid of the jar subsequently pressed the fish.

6 . Stage

Fill the fish with cold boiling water so that there are no air-filled voids - this is easy to do with a table knife. The water should cover the fish completely.

7 . Stage

That's it. Close the jar and put it in the fridge for 3 days. If a sprat is big, you can keep it for 4-5 days - it will taste even better! You can judge if a sprat is ready "by eye". After a while a freshly salted sprat "draws in" its stomach. When it becomes round and smooth again it means that the sprat is ready. Bon appetit!