Homemade Sprats from Baltic Herring in an Autoclave

Sprats are a true classic, familiar to everyone since childhood. In the past, sprat sandwiches with greens and a slice of lemon were an essential attribute of the festive table. Today, we bring back that taste — but in a new format. We're sharing how to cook sprats from Baltic herring in an autoclave — fragrant, golden, with a hint of smokiness. This is a simple and proven recipe that will definitely become one of your favorites.

Why make sprats at home? First of all — it’s safe, because homemade sprats do not contain preservatives, colorants, or flavor enhancers. You control the ingredients, their quality, the amount of salt and spices. And — you cook exactly as much as you need.

Cooking in an autoclave is a convenient process. Just one cycle — and the fish is completely sterilized, becomes tender, absorbs the spices, and retains its flavor and aroma for many months. It's the perfect option for canning sprats for winter. The fish has a pleasant texture — it doesn’t fall apart, but is easy to chew.

For this recipe, we chose Baltic herring — an affordable, small fish, but you can use another type and follow the same process. It doesn't matter what kind of small fish you use — herring, bleak, sprat, or others — sprats in an autoclave always come out equally delicious. The autoclaving temperature for sprats in a jar is 105°C, and the processing time is 30 minutes. Thanks to smoked paprika, allspice, cloves, and bay leaves, the fish gains that familiar "sprat" flavor with a hint of smoke. Oil adds juiciness and helps preserve the fish for months without changes.

Sprats in oil — recipe for two 0.5-liter jars.

Buying sprats in oil today is no problem, but by making homemade sprats in an autoclave, you save money, get more product, and know exactly what you and your loved ones are eating. Try making canned fish in an autoclave using our chef's recipe and share your impressions.