Sprat is the common name for fish of the herring family. Sprat is a small commercial fish that lives in schools.
Typically, the size of sprat is 10 cm, less often - up to 17 cm. They weigh little, usually up to 50 grams. Sprat feeds on plankton. The life expectancy of sprat is short - 3-4 years.
It is noteworthy that the British used to catch such quantities of this fish that, in order to avoid damage to the catch, they used it to fertilize the fields.
Properties of sprat
It's very popular commercial fish. It is mined in the largest seas, such as the Baltic, Norwegian, Northern, Black and Mediterranean.
Sprat is divided into 2 types: sprats and sprat. The most famous sprat are the following: Arabian short sprat, anchovy sprat, Abrau sprat, big-eyed sprat, Black Sea sprat and Baltic sprat.
The color of this fish is silver, and there are scales with small spikes on its belly. Fish is sold both fresh and spicy salting, canned smoked. If we have sprat - one of the most common, cheap and available fish, then in some Western countries this is the most delicacy.
Large quantities of caught fish are used to create fishmeal.
The benefits of sprat
This little fish contains a lot useful substances. Like other fish, sprat contains polyunsaturated fatty acids, and in large quantities. These acids prevent the appearance of atherosclerosis and reduce the level of bad cholesterol and low-density triglycerides. Accordingly, sprat is most useful for people with diseases of the cardiovascular system.
Sprat also contains a large amount of calcium, which is important for every organism for the functioning of many organs and systems, and the formation of bones. In addition to calcium, it contains: cholesterol, ash, vitamins B1, B2 and PP, zinc, fluorine, chlorine, nickel, molybdenum, magnesium.
Interestingly, the benefits of sprat lie not only in its meat, but in the tail, bones, ridge and scales. They contain quite a lot of phosphorus and calcium and are several times higher than their levels in meat.
This fish also contains vitamin D, which is important for diseases such as osteoporosis, as well as during pregnancy, and, of course, for children.
Sprat is often included in the diet of sick people and people who are in the recovery stage. It can also be regarded as dietary product, because in addition to easily digestible protein, sprat contains only 135 calories. However, to achieve the desired effect cooking should be the most gentle (for example, steaming fish).
Application of sprat
Today, sprat is sold in stores in a wide variety of variations: classic fresh frozen fish, salted and pickled fish. If the last two types are considered ready-made food, which remains to be unpacked, then freshly frozen fish can be processed as your heart desires. True, sprat soup is not considered at all the best option. However, you can salt or marinate it according to your own recipe, make sprats from it, or simply fry it in a frying pan, on vegetable oil. Often it is pre-dipped in flour. This fish can go well with vegetables or mashed potatoes.
Cooking sprat is quite convenient and simple, at the same time it has low calorie content, and this is a plus for many housewives. It is worth noting that sprat has a specific smell that not everyone likes, so before processing it is recommended to keep the fish in a salt-vinegar solution.
Harm of sprat
Sprat is a fairly harmless fish, so it can be safely consumed by all fish lovers. However, you should be careful when buying ready-made sprat in stores. So, this fish canned in tomato can be harmful to people with diseases of the digestive system. The fact is that this fish contains various additives, such as vinegar, which can further irritate an already damaged intestine.
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Sprat – living silver of the Baltic
History and geography of the product
It is not always the product with the most refined taste that deserves true human love. Sometimes simple and even nondescript things are much more valuable than gourmet delicacies. The same thing happened with sprat.This fish, which does not grow longer than 15 centimeters, lives in the Baltic, North and Black Seas, in the Caspian Sea and in the waters of the Mediterranean, and is loved in many countries. And they are caught mainly in the Baltic and Black Sea regions. Sprat is a collective name. The fish got it because of one general feature- keel-shaped scales on the abdomen. At the same time, the catch will definitely include all kinds of sprat, as well as European sprat.
The leaders in industrial fishing today are the Baltic countries, Sweden, Finland, Russia and Ukraine. The catches amount to hundreds of thousands of tons, and the first mention of sprat dates back to the second half of the 17th century, when the Swedish embassy arrived in Moscow. Talking about their country, diplomats cited several lines from a folk song. It sang that Sweden would prosper as long as the sea was full of sprat.
The Swedes were defeated near Poltava; in 1710, their reign in the Baltic ended, but the sea did not become scarce. And sprat found adherents in Russia, Ukraine and all the Baltic peoples. Riga and Tallinn are arguing which of them should be considered the sprat capital of the world. After all, sprat has been considered a symbol of Estonia for almost three centuries. And Latvian smoked sprats are an indispensable attribute festive table in all countries former USSR. Small fish products are supplied to China, states South America and even to Mongolia.
In Scandinavian countries and throughout the European north, spiced sprat and pickled fish are popular. And in times Soviet Union Another dish appeared that became truly popular in Ukraine and Russia. At the end of the 50s of the last century, an unusual cheap look canned fish. "Sprat in tomato" Nikita Khrushchev personally tasted it and approved the product for the people.
Types and varieties
Sprat, which in the Soviet Union became synonymous with affordable and not the most quality fish, today appears in a much more favorable light.All species of fish sold as sprat live in schools and can live in water of varying degrees of salinity. When talking about sprat, we mean several related species of fish. This Baltic And Black Sea, Arabian, Caspian And big-eyed sprat, and also lives in the Baltic Sea European sprat.
Sprat ends up on the shelves fresh-frozen and in marinade; the fish is salted and canned. Buyers see more often Baltic sprat. Moreover, as fishermen note, fish caught in northern waters turn out to be fatter and larger, weeks in the southern fishing areas.
Although fishing is carried out year-round, best fish It is caught in the autumn-winter period, when sprat accumulates the maximum amount of fat. Before preparing preserves and salting, the sprat is not cut.
Beneficial features
Despite its modest size and appearance sprat – valuable food product. Moreover, the bulk useful properties is contained not only in the meat of the fish, but also in its skeletal system, head, fins and tail. This is where the largest reserves of calcium and phosphorus are concentrated. The presence of vitamin D in fish helps the rapid absorption of these elements.Calcium is a building material for the entire skeletal system. Therefore, sprat, but not in salted form, is indicated for those suffering from osteoporosis, pregnant women, actively growing children and the elderly.
Sprat contains vitamins PP, B1 and B2. Fish is rich in polyunsaturated fatty acids, which help fight the manifestations of atherosclerosis and reduce the level of “bad” cholesterol. High-quality fresh raba is also beneficial for patients with cardiovascular diseases.
Salted and pickled fish in large quantities can cause exacerbation of gastric diseases and osteochondrosis.
Taste qualities
Sprat meat is tender with a characteristic fishy taste and pronounced aroma. Due to the fact that the fish is cooked almost whole, its taste in the dish is influenced by the enzymes contained in the skin, bone tissue, head and entrails.Sprat absorbs well the taste and aroma of all the spices and ingredients with which it is prepared. In the marinade and during salting, the meat acquires elasticity, and the bones and spine, on the contrary, soften, becoming completely edible. When canning, cooking and smoking, calcium in bones is converted into an easily digestible form. The most useful and delicious sprat It is caught in the fall, when it is at its fattest. Skinny carcasses can taste bitter.
Since the fish is not large, with prolonged heat treatment it loses its shape and taste. Sprat does not tolerate repeated freezing. Fish meat is deprived of juices, frozen and loses most of its taste.
Use in cooking
Sprat is often pickled using vinegar-oil filling with spices and herbs. The fish is salted and smoked sprats are made from the carcasses. Not forgotten either folk product from Khrushchev. Sprat in tomato sauce is still produced by many enterprises in Russia And Ukraine.Inexpensive, but tasty in skillful hands the fish is coming for all kinds of pates and meatballs. Sprat goes well with vegetable side dishes, and boiled or baked fish with mashed potatoes is traditional New Year's dish V Sweden.
Finns they love not only salted and spicy sprat, they willingly add small fish to potato casseroles and filling for pies. In the country Suomi prepare fish soups and make aromatic snack oil from sprat. Fresh, fatty fish gutted, sprinkled with vinegar, salted and generously sprinkled with chopped onions. This snack is incredibly popular in Finland and is served with a slice of rye bread.
Everywhere where sprat can be found, they know how tasty it is in a crispy breading. As a side dish for fish dishes potatoes are served, which goes well with pungent taste spicy salted sprat, and with tender meat Breaded. Fish baked with vegetables is for real dietary dish, and sprat oil or pickled sprat with mushrooms and vegetables is a delicious savory appetizer.
Sprat has become common and an indispensable product for many people. The benefits of sprat are undeniable: for of cardio-vascular system, For gastrointestinal tract, for blood composition.
Sprat is the name given to a lot of the most different types small fish that swim in the seas in schools and reach no more than 15-17 centimeters in length. Each such fish weighs about 55 grams, and its lifespan does not exceed three to four years. There is no harm from sprat, except perhaps in the peculiarities of preparation.
For whom is sprat harmful?
Various canned foods are mainly prepared from small fish: sprats, sprat in tomato sauce and sprat in oil, pate. It is smoked and salted. For people suffering from diseases of the gastrointestinal tract: ulcers, gastritis, pancreatitis and other diseases of the pancreas, intestinal diseases - sprat is harmful.
It's connected with big amount salt, vinegar, spices and other products that are used to preserve this fish. Similar products irritate the gastric mucosa and can cause an ulcer to open.
Such products are especially contraindicated for children younger age, since their stomachs are not able to digest large quantities of herbs and spices, especially smoked products.
Why is sprat harmful?
Smoked fish in itself is already a heavy product that cannot be consumed in large quantities due to the high percentage of tannins and other derivatives it contains. This is what happens when the fish comes into contact long time with smoke that contains a lot of resins. The small fish becomes saturated with these substances and then the sprat is harmful to the human body.
Sprat eaten in large quantities in the form of canned food will cause considerable damage to the body: dehydration, further swelling, and possible convulsions. That's why canned food should be consumed in moderation and not often.
What's good about sprat?
Sprat is healthy and required product in the human diet. It is fried, boiled, stewed, and pies are made from it, using it as a filling. Sprat is rich in polyunsaturated fatty acids, of which up to 3 grams are contained in each 100 gram serving of fish. Like any sea fish, sprat contains Omega 3. Regular use Eating it reduces cholesterol levels in the blood, helps in the fight against atherosclerosis, reduces the risk of blood clots and blockage of blood vessels.
Healthy fats have significant benefits for brain cells, stimulating its work. The cells of the body, filled with Omega 3, become stronger, more elastic, resilient, and their ability to resist free radicals increases. Metabolic processes in the body are stabilized.
The benefits of sprat high content easily digestible protein. This is useful for people after surgery, children, pregnant and lactating women. The building material of all tissues is distributed throughout the systems and organs of the body, providing cells with protein.
Despite this, sprat is a dietary product. It contains virtually no heavy fats and no carbohydrates at all, which is important for people concerned about their own weight. There are only 133 calories in sprat. This fish is often used in the diet of hospitals for patients for whom it is important to adhere to the regime. dietary nutrition.
Content of useful microelements and nutrients in sprat
Sprat is rich in a whole range of beneficial vitamins, necessary for the body minerals, trace elements per 100 grams of fish:
1. 7.4 grams of fat, which is 12% of the daily intake. Of these, 2.9 grams of polyunsaturated fat;
2. 83 grams of cholesterol, which is 28% of the daily value;
4. Sodium 5,000 mg, which is twice as much daily requirement person;
5. Potassium is contained in the amount of 184 mg - and this is 5% of a person’s daily requirement;
6. Zinc – 5% of daily intake;
7. Phosphorus – 33% of the daily dose;
8. Magnesium – 13% of daily intake;
9. Calcium – 9% of daily requirement;
10. Iron – 78% of daily intake;
11. Vitamins D, B1 and B2, PP.
Sprat is a storehouse of benefits for human health. It is caught in tons and sold among the population. Historically, it was so cheap and available that in England it was used to fertilize the soil, using it instead of fertilizers.
The benefits of sprat for the human body
Sodium controls and maintains water-salt balance in the human body. If sodium deficiency is detected, then the body is said to be dehydrated. The person feels dizzy, nauseated, and drowsy. If there is an excess of sodium, then swelling appears throughout the body, especially noticeable in the area under the eyes. Sodium is used to exchange nutrients between the cells of the body. There is enough sodium in sprat that, after eating just 50 grams, you can satisfy daily norm body.
Niacin or vitamin B3 helps convert carbohydrates into energy, is responsible for cell integrity, and is involved in controlling blood sugar levels.
Thiamine or vitamin B1 is essential for metabolism. Takes an active part in the construction of muscle tissue, especially in maintaining the vitality of the heart muscle. It directly affects the strength and endurance of muscles, the ability to receive and release energy.
In ancient times, when conquering various islands where the aborigines lived, sailors were faced with the mysterious disease beriberi. The patient suffered from seizures, anorexia, muscle weakness, and ultimately died from exhaustion or a heart attack. Scientists have found that this disease is entirely associated with a lack of Thiamine in the human body.
The Aborigines ate a lot of fish, including sprat, so they were spared from such a terrible disease. These people have always been very hardy and healthy. The physical capabilities of their body have always surprised Europeans.
Calcium and magnesium are the most important elements during the construction of bone tissue. The health of teeth, bones, and nail plates depends entirely on the use of large quantity calcium and magnesium. In addition, which is very important, these elements are absorbed very well along with phosphorus. Sprat contains all these elements, so its use becomes simply necessary for everyone, especially for small children and for older people whose bones become fragile.
Iron is contained in 100 gm of sprat in almost daily dose. Iron is the most important element for maintaining good hemoglobin levels in the body. Regular consumption of sprat will help avoid anemia, especially in children, pregnant women, and nursing mothers. Iron is also important for schoolchildren and students for good blood circulation in brain cells.
Vitamin D is especially important for people who live in northern areas where there is little sunlight. It is this vitamin that supports children's body required amount calcium and prevents the development of rickets. Sprat is useful for both adults and children. It can and should be eaten daily.
Everyone has come across a small fish called sprat for sale more than once; it is considered inexpensive in price, so it is often bought as a treat for cats, and even in hungry student years it often became “ highlight of the program"on a meager holiday table.
But sprat can also be sold together with sprat, and both fish are very similar in appearance. Why are seemingly identical products sold under different names?
Most likely, it will not be difficult for a specialist to see the difference between them. But the average person will have a hard time, because for this you need to know where this or that fish comes from and what the taste and taste may be due to this. nutritional value differences. 
More about sprat
Common sizes of this fish within 10 cm, but occasionally individuals about 20 cm can be found. The average life expectancy of sprat is only 4 years. It belongs to a popular commercial fish species and the geography of its production is quite extensive. In the 19th century Its catches from the British were so large that they had to fertilize agricultural fields with the surplus.
Sprat is considered a representative of the herring family and, in turn, is usually divided into 2 subspecies: sprat and sprat. The most famous representatives are:
- Caspian.
- Baltic.
- Azov-Black Sea.
- Arabic.
- Anchovy-shaped.
- Abrauskaya.
- Big-eyed.
Some of these species live only in salt water, while some have also been able to adapt to fresh water. It is believed that it owes its name to the small scales located on the abdomen. Each of these scales is similar in shape to the keel of a ship; they are necessary for better streamlining. In water they live in schools, since this way of life guarantees them greater survival, and their food is plankton. 
On the shelves we are used to seeing it salted, smoked, fresh frozen and in tin cans. There are a lot of substances useful for the body in sprat, and most of them are contained in the bones, fins and scales. However, many housewives do not like to cook it because of the specific smell, which can be eliminated with a solution of vinegar, salt and water.
Which herring representatives are called sprat
Sprat, which is caught in the Caspian Sea, in the Black Sea and Azov Sea, as well as on the Volga and Don, can be called sprat. Now some experts question the reality of these subspecies and explain this by the peculiarities of the dialects.
Representatives living in the Caspian Sea are slightly larger than those from the Black Sea. The largest individuals reach everything 15 cm, and females grow faster and are always larger than males. They live in salt water, often spawning in fresh water, and some species have become freshwater. These species live in rivers all year round, lead a gregarious lifestyle. 
They become a favorite food for predatory burbot and perch, and local fishermen use it as bait more large fish. There has been a steady increase in the sprat population, despite large volumes of industrial catch. Part of this catch is used to produce bone meal, the rest is sold to the public in smoked, salted and frozen form.
What do sprat and sprat have in common and their differences?
Both species are members of the herring family and belong to commercial fish species. Russia, Ukraine, Bulgaria, as well as other countries are on the list of large producers of this fish.
Experts have decided to combine two subspecies of the herring family, sprat and sprat, into one species. The global catch in one year is about 250,000 tons of fish in one year. It is found in the Baltic, Caspian, Black Sea, Azov Seas, the Mediterranean, and also in the northern part of the Atlantic Ocean. But of all these species, it is generally accepted that the sprat lives in the Caspian, in the Azov-Black Sea region, as well as in some large freshwater rivers. Therefore, you can find Caspian or Black Sea sprat on sale. Sometimes in some regions the same fish can be sold as sprat.
Part of the catch is processed into bone meal, while the rest is sold. You can buy sprat and sprat in supermarkets and markets fresh frozen fish and ready-to-eat: smoked, salted and canned.
By taste qualities sprat is almost no different from sprat, and eating it is considered beneficial for the body at any age.
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