Sprats The ocean's tiddlers deliver more than their fair share of flavour Reviews (5)
Reviews (5)

Sprats

The ocean's tiddlers deliver 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
  • Approx 365g, Serves 2

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Experts recommend we eat at least one portion of oily fish per week. They're an excellent source of essential omega-3 fatty acids that are crucial for heart health. Indeed, in parts of the world where people eat diets high in oily fish, heart disease has been proven to be lower than here in the UK. As well as fatty acids, you'll find vitamins A and D, calcium, iodine and selenium in sprats, vital for vision, brain function and immunity. So fish really is brain food.

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. 

  • Supplied: Insulated box at -18°C
  • Freezing: Suitable for home freezing, use within 6 months
  • Defrosted: Store between 0 - 5°C and use within 2 - 3 days

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