Fish

Sprat

Sprat (Sprattus sprattus and related small clupeids) are tiny oily fish, often smoked, canned, or fried whole. Flavour is richer and more intense than whitebait of mixed species; bones soften with hot smoking or pressure canning. Baltic and North Sea sprats underpin classic smoked and brined products. Grill or pan-fry fresh fish briefly; serve smoked sprats on rye with onion and egg; use canned in oil like small sardines. Northern and Eastern European tables treat them as everyday protein. Buy bright, firm fresh fish or reputable smoked packs—rancid oil is the usual fault in old tins and vacuum packs.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Butterflied

Fillet

Head

Roe

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Sprattus sprattus

North Sea Sprat

European Sprat

Baltic Sprat

Characteristics

Preparations

BlanchedChilledCuredDicedDriedFermentedFreshFrozenGrilledHalvedMincedPickledRoastedSaltedSlicedSmokedSteamedWhole

Provenance

ASC CertifiedDay BoatFree SwumHand FilletedHook and LineLine-CaughtMSC CertifiedOrganicPole-CaughtResponsibly SourcedSeasonalSustainable

Sources

AquacultureIndoor FarmedOutdoor FarmedWild

Traits

BrinyOilyRichSmallTenderUmami

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 138

Amount per 100 g

Total Fat 5.05 g
Saturated Fat 0.93 g
Trans Fat 0 g
Monounsaturated Fat 1.9 g
Polyunsaturated Fat 2 g
Cholesterol 55.7 mg
Sodium 74.5 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 19.4 g
Water 68.1 g

Detailed nutrients

Energy 138 kcal
Water 68.1 g
Protein 19.4 g
- Animal Protein 18.4 g
Fat 5.05 g
- Saturated Fat 0.93 g
- Monounsaturated Fat 1.9 g
- Polyunsaturated Fat 2 g
  - Omega-3 0.8 g
  - Omega-6 1 g
Vitamins 46.2 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 4.02 mg
- Vitamin B5 — Pantothenic Acid 0.7 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 11.6 µg
- Vitamin B12 — Cobalamin 1.9 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.57 mg
- Vitamin K 0.5 µg
Minerals 498 mg
- Major Minerals 362 mg
  - Calcium 54 mg
  - Sodium 74.5 mg
  - Potassium 234 mg
- Trace Minerals 135 mg
  - Iron 0.9 mg
  - Zinc 0.4 mg
  - Iodine 134 µg
Salt 0.2 g
- Sodium Chloride 0.2 g
Cholesterol 55.7 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.9 · vitamin-a: 20 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 4.02 · vitamin-b5-pantothenic-acid: 0.7 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 11.6 · vitamin-d: 1.4 · vitamin-e: 0.57 · vitamin-k: 0.5 ·

Minerals

Sodium: 74.48 · Potassium: 234 · Calcium: 54 · Iron: 0.9 · Zinc: 0.4 · Iodine: 134 ·

Fish flesh is lean to oily depending on species; marine omega-3s rise in fatty fish.

In the kitchen

Culinary partners and combinations that usually underperform with Sprat.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

History

10000 BCE

Coastal and river fishing for sprat and related species supplied essential protein long before agriculture spread globally.

1000 BCE

Salting, drying, smoking, and fermenting extended the shelf life of sprat and enabled long-distance trade.

1800

Ice preservation and railway transport brought fresh sprat to inland cities beyond fishing ports.

1950

Industrial freezing, aquaculture, and global logistics made sprat widely available in international markets.