Smoked Sprats
Smoked sprats are a classic northern German and Baltic delicacy, particularly known in Germany from Kiel and the famous Kieler Sprotte. The small fish are smoked in whole rows and develop an intensely smoky, slightly nutty aroma from beech wood smoke. They are excellent as a bread topping or served alongside scrambled eggs.
Ingredients(for 1 kg)
Instructions
Prepare brine and cure fish
2-3 hoursDissolve salt, sugar, and bay leaves in cold water. Add sprats (ungutted) and brine in the refrigerator for exactly 2-3 hours. Timing is critical.
Threading and drying
1 hourDrain sprats and thread onto thin smoking rods through the mouth and eye. Position rods with adequate spacing in the smoker. Allow to dry at room temperature for 1 hour.
Hot smoking with beech
1.5-2.5 hoursHeat smoker to 65-80°C using beech wood chips. Smoke sprats for 1.5-2.5 hours until an internal temperature of 60-65°C is reached. The fish should have a golden yellow to dark brown color and crispy skin.
Pro Tip
Sprats are very small fish and absorb salt quickly. The brining time of 2-3 hours must be strictly observed. Over-brining makes sprats unpleasantly salty. Thread fish onto smoking rods through the eyes and mouth – the traditional method for even smoking.
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