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Sprats The ocean's fish tiddlers with more than their fair share of flavour

Sprats

The ocean's fish tiddlers with more than their fair share of flavour

Though they might be small, sprats are punching above their weight when it comes to flavour and texture. A member of the herring family, their Latin name is rather delightfully Sprattus Sprattus. They're an oily fish with a delicate silvery skin and creamy pink flesh. Very similar to sardines, they're a staple food fish in the Mediterranean where their versatility is greatly appreciated. Simple cooking brings the very best out of these little fish, and nothing says summer more than sprats cooked over an aromatic wood fire.

  • Delivered frozen

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Experts recommend we eat at least one portion of oily fish per week as part of a balanced diet and sprats make a good choice. We work with fishing businesses who care about the ocean as a resource for both us and future generations. That means they use sustainable practices that allow fish stocks to flourish. 

 

  • Supplied: Insulated box at -18°C
  • Freezing: Will arrive frozen, use by best before date on packaging
  • Defrosted: Store between 0 - 5°C and use within 2 - 3 days

Sprats can be eaten whole or gutted and headed. If you're a sprat novice, try them on the barbecue for a really fuss-free but delicious treat. If you have a grill basket, all the better. Simply clamp your sprats in the basket and quickly cook them over white-hot coals until they're sizzling and crispy. Serve with garlicky herbed mayo and a crisp salad. Alternatively, try dredging your sprats in well-seasoned flour before deep frying them until crisp and golden. Sprinkle with sea salt, splash over some fresh lemon juice and enjoy with warm bread. 

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