HOW TO JUST CLEAN A SPRAT

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Sprats are called small schooling fish of various species that belong to the herring family. Among them, the most popular in cooking are sprats, anchovies, sprats. The size of the fish ranges from 6 to 17 cm.
Sprats are a popular snack. It is suitable for a feast with friends and for the anniversary evening. The only minus of the fish is a long cleaning process. Therefore, one does not always want to bother with pickled or smoked kilka, although it tastes great. Do not give up 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 sprats for use is suitable for fresh-frozen and finished product. The difference is in the details:
1. Put the sprat ice cream for several hours in a container so that it thaws on its own. It is undesirable to defrost it in a microwave oven or in hot water. Muscles will lose elasticity, making the meat soft, inelastic. Thawed sprats are washed under running water several times, and then cleaned.
2. Salty and pickled appetizer washed as desired. If the fish has too pronounced taste or unkempt appearance.
3. Smoked sprats are not required to be treated with water before cleaning.

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

In order to start milling small fish, it is necessary to prepare a container (plastic bag) for waste, a serving plate, chopping board and disposable gloves (optional).
1. Wearing gloves, washed fish put on the table. They have a board and an empty plate in front of them. The board is taken plastic or glass, since wooden quickly absorbs odors.
2. The entire volume of sprats is removed from the head with fingers, without using a knife. To do this, take the carcass into your hands, pressing the index finger and thumb over your head. Tearing off the head, they also stretch the insides. They are put in a waste bag.

3. When the heads of all the fish are removed, the bones are removed.

The correct technique makes it easy to clean the ridge and small bones at a time. For this, the thumb is inserted into the abdominal cavity and moves to the tail, revealing the carcass.

After it is placed on the board, pressing the open fish along the ridge to a flat surface. At this time, the bones exfoliate and are easier to remove. The fish is turned over, the central bone is pulled with fingers and pulled. Together with her, small bones and tail are removed. The fillet remains in the hands.

4. Clean fillet without bones and viscera spread on a plate in a circle. Inside the circle are placed a few slices of lemon and greens (in case the sprat is salted or pickled). If the fish is fresh, then it is ready for baking and roasting.