Canned sprat with vegetables for winter

1 h. 28 min.
4 servings
Canned sprat with vegetables for the winter

I used to be afraid to cook canned fish. But after I tried a friend's canned sprat with vegetables, which she had prepared for the winter, my opinion changed dramatically. The sweet and sour taste of fish with vegetables won my heart.


  • Sprat - 1 kg
  • Tomatoes - 1 kg
  • Carrots - 500 g
  • Onion - 500 g
  • Vegetable oil - 50 g
  • Vinegar (9%) – 3 tbsp.l
  • Salt - 1 tbsp.l
  • Sugar - 1 art.l
  • Bay leaf - 4 pieces
  • Spices and seasonings - to taste

Step-by-step cooking recipe

To prepare this canned food, I use frozen sprat. Defrost it, separate the heads and insides, rinse well under water and dry with a paper towel.

Separate the onion from the husk, wash the tomatoes well. Put the vegetables through a meat grinder.

Peel the carrots and grate on a medium grater. Fry until golden brown.

Pour a little oil into a saucepan, let it heat up. Add carrots, onions with tomatoes, bay leaf and bring to a boil.

Put the fish on top, mix a little. Add salt, spices, mix again and simmer for 5-10 minutes.

Add vinegar to the fish, stir and simmer for a couple more minutes.

Prepare the jars, wash them well and sterilize them. Arrange the fish in jars. I get 4 half-liter jars. Roll up and put to cool in a dark place. Store in the refrigerator.

Julia Qion
Recipe added:
Julia Qion
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