Capelin in a slow cooker

One of the ingredients for making homemade sprats is tea. You don't often find it among a set of fish products, but the shade of taste and the color in which it colors the dish confirms that it is not superfluous here. Boil water and brew strong tea, of course, without sugar. Let it cool completely.

We take the capelin out of the freezer in advance. It is better to defrost it not on the table, but in the refrigerator, then it will not drain too much, smooth defrosting without sudden temperature changes is preferable for all products.

We remove the head and intestines from the thawed capelin. We wash the fish under running water and spread it out to dry.

While capelin gets rid of the moisture it does not need, we will prepare a marinade in which it will languish. Brewed black tea is filtered through a sieve, for further work we will need a brew. Pour the oil into a deep bowl, add soy sauce, decanted tea leaves, salt, bay leaf and black pepper to it. Everything needs to be mixed evenly so that the ingredients come together.

Sprats are prepared by quenching over low heat, for a couple of hours. The easiest way to do this is in a slow cooker, you can load the contents into the bowl, turn it on and rest throughout the process.

We put capelin in the bowl of the slow cooker. It should lie in even layers and as tightly as possible to each other, during the cooking process its size will decrease. When all the fish is laid out, fill it with marinade, spreading it over the surface so that the tea leaves cover it evenly.

Close the lid, set the extinguishing mode for 2 hours. Do not open the lid during cooking. After the beep, homemade sprats are completely ready, but it's too early to serve them to the table. Fish according to this recipe is consumed cold, so you can leave it in a bowl or put it in another container and wait for it to cool completely, then take a sample.