In Soviet countries sprat is a fairly common dish, but in the West it is not so popular
And it can be classified as delicacies.
Sprat - the name of schooling pelagic fish with silver color and small size and belonging to the herring family. In the belly of the fish present prickly scales, which is why at great depths the fish becomes invisible. These flakes are formed like a kind of keel, so the fish got its name.
For sprat are European sprat, Baltic, Caspian, Azov and Black Sea, Arabian, Black Sea, eyed sprat. They live anchovy and sprat in both fresh and salt water. The largest number of them can be found in the Black Sea, the Baltic, Norwegian, Mediterranean and North Seas. Mainly engaged in sprat fishing Russia, Latvia, Norway, Yugoslavia, Bulgaria, Denmark and Ukraine. Each year, these countries have caught more than 600 tons of small fish, the length of which does not exceed 15 centimeters.
On the world market, the most popular spicy salted sprats and canned smoked sprats, which at the moment is the gastronomic symbol of Tallinn. However, the sole brand of Tallinn, this small, dull-looking little fish, is considered more than three centuries, and tin with a silhouette of the city is known far beyond the borders of Estonia.
The first mention of sprat refers to the 70s of the 17th century, when Gunn Airman, a Swedish diplomat, described in his book Travel to Muscovy, and quoted the words of the famous song Livonian if sprat is translated into the sea, while the Swedes threatened destruction. The Swedes, who reigned until 1710 owned the water area of the Baltic, first noticed the benefit of sprat and its nutritional quality.
And the appearance of canned fish has a direct link to the era of great geographical discoveries, because it is a long journey on the seas have meant that people are stockpiling food with a long shelf life. At the time, Europe was known for its canned meat, and canned fruits and vegetables. Russia, in turn, became famous for canned fish. In the 19th century in Russia produced canned starlet, burbot, white salmon and stellate sturgeon. But during the reign of Nikita Khrushchev in the Soviet Union were famous canned "sprats in tomato sauce". Khrushchev personally tasted a novelty Kerch fish factory and commented that the national product and the best you can imagine.
But increasingly the General People's love and acceptance had fish due to its low cost and availability.
Use of sprats in cooking
Today people can buy without any problems pilchards in stores pickled, salted and frozen form. In cooking, fresh frozen fish are often salted, pickled, made from her home-made sprats or simply fried in a pan with vegetable oil. Roasted sprats in flour breading perfectly with vegetables. Mistresses love this servant of the baby-time savings and ease of preparation, as well as low calorie sprat.
And to get rid of the peculiar smell sprat, it is necessary to take in a little vinegar-salt solution.
The composition and caloric content of sprat
100g sprat contained 61 grams of water, 84 mg of cholesterol, 14, 3 g ash, 2, 9 g of unsaturated fatty acids; Vitamins: PP, B1 and B2, D; minerals, fluorine, nickel, zinc, calcium, potassium, magnesium, phosphorus, chlorine, iron, zinc, and molybdenum.
Calorie sprat is 137 kcal per 100 g of product.
It contains large amounts of polyunsaturated fatty acids, which have an effect on the body protivoateroskleroticheskim reduce the level of harmful lipoproteins and triglycerides lower density. Thus, if properly prepared, the benefits of sprat obvious for people with cardiovascular diseases.
Useful properties sprat caused great calcium, which is necessary for the body to complete the work of many organs and systems. After all, people are directly dependent on the intake of this valuable trace elements, as it affects the formation of bone tissue, which, in turn, affects the snow-white smile, graceful posture and strong bones.
In addition, the main benefit of sprat lies not in the flesh, and in the ridge, scales, tail and bones. It is in these parts contain the greatest amount of calcium and phosphorus. Therefore, you must have the correct pilchards, and prepare as a whole, without trying to separate the meat from the bones.
Present in the sprat and vitamin D, so necessary for people with osteoporosis, as well as pregnant women and children.
Sprat, canned in tomato sauce, is harmful for people with diseases of the digestive system, since their composition is present vinegar and other additives, irritating the wall of the gastrointestinal tract.