Sprats harm and benefit

Sprats, benefits and harms

Older people remember the Soviet times well, when we saw sprats on the tables only on holidays, and mostly sprat dishes were sandwiches. Nowadays, sprats are no longer in short supply, and cooking sprats at home is also not difficult. So you can cook not only sandwiches with sprats, but also other delicious dishes from sprats, and not only for the holidays, but also when you wish. However, it seems to me very useful to start to understand what sprats are and what are the benefits of sprats and their harm.

Firstly, sprats are a genus of small marine fish from the herring family. The name of the sprat is of German origin (Sprotte). In German, this word is feminine, but in Russian the name of the fish itself is masculine, not feminine, and they call sprat, for example, Baltic sprat, not sprat, although Wikipedia considers this name obsolete.

Secondly, in Russian the word sprats is more associated with canned food than with the fish itself, and here canned sprats, as the name of the product, are usually attributed not to the masculine, but to the feminine gender.

In the 70s of the last century, when there were quite a lot of sprats in the Baltic Sea, canned sprats were made from sprats. Now, almost the entire population of Baltic sprats has already been caught, and canned food called “sprats” continues to be made, but not purely from sprats, but from sprats, with a large predominance of sprats in it, and other small fish and young herring fish. So now canned sprats are no longer a type of fish, but a fish product prepared in a certain way from young and small fish of the herring family.

At the same time, opening

Useful properties of sprats

And now let's see what are the benefits and harms of sprats, or rather sprats, because we are not talking about the name of the fish, but about canned food under the usual name of sprats. Sprats are a very high-calorie product, 363 kilocalories per 100 grams. So those who want to lose weight should clearly understand this. Sprats contain about 17.5% protein and 32.5% fat. It should be noted that in summer the fish is fatter than in winter, because in warm water it moves less, and therefore accumulates more fat. And this leads to the fact that during the production of such sprats, their back cracks from excess fat. In this regard, laying sprats in jars is divided into summer and winter. During summer laying, when sprats are fatter, they are laid with their backs down, and in winter with their backs up.

Sprats are rich in such essential macronutrients as sodium, potassium, phosphorus, calcium, chlorine, and magnesium. Of the microelements beneficial to the body, sprats contain: iron, zinc, fluorine, and most importantly chromium, which is responsible for stabilizing blood glucose levels and preventing the development of diabetes. Sprats are distinguished by a fairly high content of vitamins D, E, PP, they also contain vitamins A, B1, B2, B6, B9.

The presence of vitamin E in sprats helps to strengthen the walls of blood vessels, prevent the formation of blood clots and slow down the aging process. A beneficial effect on the heart, blood vessels, brain, as well as on the condition of the skin is exerted by large amounts of omega-3 polyunsaturated fatty acids in sprats, which prevent the deposition of cholesterol on the walls of blood vessels. For the prevention of osteoporosis, the calcium present in sprats is very useful.

And what is the harm of sprat?

You can continue to list the beneficial properties of sprats, due to the presence of the minerals and vitamins listed above, but it should be noted that the harm that canned sprats can cause to the human body.

The main harm that can be caused to the body is not associated with fish, but with its smoking. When smoking any product, be it fish or meat, carcinogens are formed, one of which is benzopyrene, which, as scientists have established, stimulates the formation of tumors. Of course, it is better for the body to give up everything fried and smoked, and more importantly, smoking. But this is all ideal, but for now, we have not refused tasty, although not entirely healthy, smoked meats and continue to eat them with pleasure, despite the fact that a large amount of fat, salt and smoked products negatively affects the liver.

Well, speaking specifically about sprats, it should be noted that even when they are smoked in the traditional way (in oil lamps), carcinogens are formed in them much less than, for example, in meat products with their longer smoking time. In addition, during the production of sprats using modern technologies with the addition of liquid smoke, the presence of carcinogens in them is also significantly reduced. Therefore, sprats are no more harmful than any other smoked products. And I think that what we breathe, what we eat and what we drink, in addition to smoked meats, is several times more harmful than the moderate and infrequent use of sprats, which have their own very beneficial properties for humans.

It should also be emphasized that open jars with sprats, as well as with any other canned food, cannot be stored for a long time. For example, open canned food can be stored in the refrigerator for no more than 3 days, and outside the refrigerator - no more than 3 hours.

At the same time, in addition to what has been said, I want to note that I have not used purchased sprats (canned food) in my diet for a long time, like smoked mackerel, but I make them myself using only liquid smoke, which gives much less carcinogens than traditional smoking.

You can find out how to cook homemade sprats or how to cook smoked mackerel at home by clicking on these links.

On my website vkusno-da.ru you can see other delicious recipes with sprats and not only with them. The site also provides interesting information about the properties of various products and their impact on health.

You need to eat not only tasty, but also healthy, and for this, any additional information about the benefits and harms of certain products and dishes from them will not hurt anyone.

And here you can see some step-by-step recipes with sprats, which are presented especially for you on my culinary website:

lavash roll with sprats;

sandwiches with sprats and lemon;

sprat fish soup or rice soup with sprats;

layered salad with sprats.

Cook at home - cook delicious and be full, healthy and happy!

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Sprats, composition, benefits and harms of sprats

Sprats are not just the name of the most popular canned fish in our country. It is a symbol of prosperity and prosperity for several generations of people in the post-Soviet space, it is an instrument of political influence, it is a brand. Sprats were, until recently, the same obligatory product on the festive table as Olivier salad and a bottle of champagne. And, despite the abundance of other products, including canned fish, sprats remain the most recognizable canned fish food product.

What are sprats

Sprats are small fish of the herring family (sprattus). The length of the fish does not exceed 12 cm, the weight rarely exceeds 15 grams. There are several types of fish, most often we are talking about the European sprat, which is also divided into several subspecies. Sprat fish lives in the Baltic Sea. There is it in the Mediterranean Sea, it is found in the Black Sea, but not in industrial quantities.

A couple of decades ago, it was this fish that was put into a tin can to become canned food with the name "Sprats". Now, when water resources are depleted, producers have problems with raw materials for the production of canned food, under the guise of sprats, other small fish are also placed in a tin can: small herring, sprat, anchovies, herring fry and even Caspian sprat.

The production process changes the original taste of the fish so much that even an expert cannot always accurately determine which fish is in the jar: real sprats or cheap herring.

Production facilities located in the Baltic prefer to preserve production traditions and continue to cook sprats under the brand name “sprats”.

However, various economic problems leave their mark on such plants, so no one can guarantee what kind of raw materials were used to produce canned fish. With a high degree of probability, it can be assumed that real sprats are in a jar produced in the Russian Baltic - raw materials are nearby.

Sprat production technology

Regardless of the raw materials, the technology for the production of sprats remains approximately the same at different enterprises, which makes it possible to obtain a final product that is as similar as possible to the originally invented canned food. Sprats have a characteristic appearance - small headless fish, stacked in rows in jars, a pronounced smoky taste and smoky aroma.

The general technological process is as follows. The fish is washed and decapitated, placed on special pallets and sent to smoking cabinets for 2-3 hours. Then they are placed in jars, oil, salt and pepper are added, rolled up and sterilized in special autoclaves.

No other additives, except for vegetable oil, salt and pepper, are put in a tin can. If other spices are indicated in the composition of sprats, then most likely these canned food are made from low-quality raw materials and with the help of sprats the manufacturer is trying to hide a not too pleasant taste. By and large, such canned food is no longer sprats.

Most questions arise about the process of smoking fish. Considering that smoking is considered an unhealthy way of preparing food, as it forms carcinogens, smoking in canned food has been criticized. Smoking is considered the safest. Sawdust is taken as a source of smoke - oak, birch, linden. A fine connoisseur of sprats can distinguish by the taste of the fish which smoke the fish was smoked on.

However, for most consumers, the source of the smoke remains a mystery. It is impossible to distinguish by taste whether the fish was smoked on real smoke or treated with the “liquid smoke” chemical reagent. Processing with "liquid smoke" reduces production costs. Firstly, by saving equipment (no need to purchase smoking ovens), and secondly, by reducing time, since smoking takes more time than processing with liquid smoke.

Composition of sprats

The composition of canned food is usually written on the jar: fish, oil, salt, pepper. The calorie content of sprats is 363 kilocalories per 100 grams. Most of the nutritional value comes from fats (32.4 g) and proteins (17.4 g). The rest is water, ash, low carbohydrate content.

Of the minerals, sodium (613 mg), potassium (350 mg), calcium (300 mg), phosphorus (35 mg), magnesium (55 mg), iron (4.5 mg) predominate.

The benefits of sprats

Any fatty fish, and sprats, regardless of the actual contents of the can - canned fatty fish, contains essential amino acids. Therefore, sprats can be considered as a source of amino acids, and in a certain sense, as a substitute for meat products.

Sprats are a source of fat-soluble vitamins A and E. Heat treatment does not affect the content of these vitamins. Vitamins A and E are an antioxidant complex that helps prevent premature aging of the body and reduce the risk of developing cancer.

Fish oil is considered the best source of vitamin D, the deficiency of which has huge negative consequences for the body, and sprats are oily fish.

Fatty fish contain polyunsaturated fatty acids, the importance of which for health cannot be overestimated. They reduce the level of "bad" cholesterol in the blood, reduce the risk of atherosclerosis, protect the cardiovascular system. In addition, polyunsaturated fatty acids help the brain work and allow you to stay young and active for as long as possible.

As part of sprat - a record content of calcium, which is necessary for the skeletal system. It is believed that 100 grams of fish per day can help prevent osteoporosis.

Sprats, among other things, taste good and perfectly saturate. They can be a gourmet snack and decorate the festive table as an independent dish, or as an ingredient in other dishes.

Harm sprat

Sprats should not be abused, this is not a product that should be on the table every day.

Sprats are very high in calories, excessive love for sprats can cause problems with being overweight, for obesity, sprats may be contraindicated for this reason.

Sprats due to the high salt content are contraindicated in diseases of the joints - arthritis and arthrosis, with gout. An even greater danger to the joints are purine compounds, which are abundant in canned fish.

But the main danger that sprats carry is carcinogens caused by the smoking process. In many countries, restrictions on the content of benzopropene, a substance that is formed during smoking, are legally established, but it is difficult for manufacturers to maintain these parameters due to the limited technological process. And, indicating some numbers on the bank, they actually have others. There are no such restrictions in Russia.

It is generally accepted that one can of sprats in terms of the amount of carcinogens is comparable to several smoked cigarettes. There are other data: a can of sprats contains as much benzopropene as a whole pack of low-quality cigarettes.

An even greater danger is posed by canned food, the production of which uses “liquid smoke”. It can be of two types: the condensate of the actual smoke and the derivative of chemical compounds. Both of them, with ease of use in production, carry huge health risks.

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Are sprats harmful?

A few years ago it was difficult to imagine an apartment in the refrigerator of which there would not be another can of sprats. But now it's not like that. You will no longer find those same sprats with a heady aroma and neatly packed in a jar. Modern sprats may not be sprats at all. Is it harmful to eat such canned food?

Is it harmful to eat sprats?

Sprats were previously smoked using natural products - sawdust. Now manufacturers are much more profitable and more convenient to use liquid smoke. Needless to say, sprats cooked on such a “smoke”, to put it mildly, are not so tasty? Moreover, liquid smoke is essentially a chemical composition, the benefits of which should not be expected.

The color of the fish has little to say about the quality of the product. If the sprats are too light, they were not smoked; if they are dark, they were smoked. But in both cases, carcinogens are formed in sprats, the most harmful of which is considered to be "benzopyrene". Studies conducted by scientists suggest that it is capable of causing the formation of cancerous tumors in humans. Of course, nothing like this will happen from one can a month or a year, but if you use 1 can of sprats every day, you can get cancer.

If you follow your figure, then you should be wary of sprats, as this is a very high-calorie product. In addition, a high content of fats, salts and smoked products has a negative effect on the liver.

However, in addition to harm, sprats also have benefits. For example, they contain vitamin D, calcium and polyunsaturated fats, which help strengthen the walls of blood vessels and the heart. However, it is better to refuse too frequent use of sprats.

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Are sprats harmful?

Sprats are well-known canned fish. Sandwiches with this small smoked fish in oil can stand both on a festive table and on an everyday one. Initially, this product was made from small sprat fish, but today Caspian sprat, herring, small young herring and other small fish are hidden under this name in jars. In 2008, in the city of Mamonovo, where a large fish factory is located, a monument to sprats was even unveiled: a large bronze jar from which fish jumps out.

In order for the fish to become sprats, its length should not exceed 18 cm. Initially, the fish was cooked by hot smoking, then placed in a mixture of sunflower and mustard oils and preserved. Modern sprats are also prepared from fresh canned fish with the addition of "liquid smoke".

How to choose sprats?

First of all, pay attention to the composition, it should be extremely simple: fish, vegetable oil and salt. According to the norms, the number of fish should be at least 75%. Shake the jar and listen to the sound, if the jar “squishes”, then the manufacturer did not put fish in it, but he poured oil in excess.

The color of the fish itself can be different, it depends on the smoking technology used, and does not affect the taste of the fish in any way. The smell should be pleasant and not sharp, the pungent smell of smoke indicates a violation of the production process (productively just filled the canned food with flavoring). Small, whole fish with a pleasant golden color, laid in even rows - these are the external signs of a quality product. Crushed fish, swollen skin, too pale color indicate a violation of production processes.

Are sprats harmful?

Like any other smoked product, sprats contain carcinogens, which form the substance benziprene. This substance is found both in sprats, which were smoked in the traditional way, and in those prepared using “liquid smoke”. Frequent use of sprats contributes to the accumulation of carcinogens in the body, which, in turn, lead to the appearance of malignant tumors.

Interestingly, sprats prepared using liquid smoke contain significantly less benziprene - 1 mcg, while cold-smoked sprats - 5 mcg, and hot - 8 mcg. harmful substance. In order for benziprene to be eliminated from the body faster, it is preferable to use sprats with herbs.

Carcinogens are found in all smoked products, so do not think that sprats are the greatest of evils. They also have their own benefits. Despite the high calorie content, fatty sprats are useful, because. most of the fats are polyunsaturated fats, which prevent the deposition of cholesterol and are needed for normal brain activity. Also, sprats are useful for the prevention of osteoporosis - they contain a third of the daily requirement of calcium, as well as vitamin E, chromium, B vitamins, potassium, iron, phosphorus and zinc.

How to store?

An open jar should be stored in the refrigerator for no more than three days, out of the refrigerator for no more than three hours. Various snacks are prepared from sprats, pies are baked, put in salads and even soups are prepared.

Description

Sprats are canned fish, for the production of which small fish are first smoked and then preserved in oil. In this case, the tight packing of fish in banks is necessarily observed. The history of cooking sprats dates back more than 300 years, when merchants guessed to fill smoked fish with oil for better preservation. In their usual form, they appeared with the promotion of factory-made canned food on the world market. Initially, they were prepared from only one type of fish - Baltic sprat. Nowadays, for the production of these canned food, sprat, herring, herring fry, etc. are used. Now, the word "sprat" means any canned fish from smoked small fish in oil.

Secrets and features of cooking
Ideally, the fish in the jar should be golden in color, not have multiple damage; carcasses are whole, tightly packed, covered with oil, but not floating freely in it. The best are canned food produced on the Baltic coast. In general, any canned fish will be of high quality if they are produced in coastal regions, and not in central Russia, where raw materials are supplied frozen, which does not affect the taste of the final product in the best way.
Sprats exist as an independent dish, which is used as a snack. Now you can find many recipes for sandwiches and salads using them. The main thing is to take into account that the taste of such fish is very bright and rich, so it is better to combine it with contrasting fresh or neutral flavors with minimal use of fats. The classic sandwich combination is sprats, black bread and a slice of cucumber.
The following products favorably shade the taste of sprats: cucumbers, tomatoes, mushrooms, beets, spinach, canned corn, eggplants, zucchini, cabbage, crab sticks, olives and olives, croutons, sour cream.
Sprats can be used to make various pâtés and mousses. They are also recommended to be served as a main course with a side dish of boiled beans, pasta, buckwheat, rice, potatoes and green peas. They can be used for stuffing, such as stuffed eggs. Now you can find recipes for open pies with sprats, snack cakes, pies and even pizza are made with them. There are recipes for soups from this fish and rolls. The basis of the dish is always an experiment, so feel free to try ready-made recipes and invent your own.
Unfortunately, many manufacturers do not smoke fish before preservation, but use the so-called "liquid smoke", which affects the usefulness of the product and its taste.

Sprats can be prepared independently, at home.

Beneficial features

Sprats are rich in useful substances. They are recommended to be eaten for osteoporosis and to slow down aging. Their introduction into the diet prevents the formation of cholesterol plaques. The high content of chromium in the product helps in the prevention of diabetes. Improves metabolism in the body, the appearance of skin and hair.

Harm
Sprats should not be consumed constantly and in large quantities.
Sprats are contraindicated:

• with obesity;
• with problems with metabolism;
• with diseases of the liver and kidneys;
• with hypertension;
• with diseases of the gastrointestinal tract;
• with diseases of the heart and vascular system;
• people prone to allergic reactions.

It is better not to use them for children, pregnant and breastfeeding women.

Composition and calories
Sprats contain vitamins A, B1, B2 and PP. Minerals: manganese, chromium, fluorine, iron, copper, iodine, sulfur, potassium, sodium, phosphorus, magnesium and chlorine.
Caloric content - 363 kcal per 100 g of product.

Sprats are not just the name of the most popular canned fish in our country. It is a symbol of prosperity and prosperity for several generations of people in the post-Soviet space, it is an instrument of political influence, it is a brand. Sprats were, until recently, the same obligatory product on the festive table as Olivier salad and a bottle of champagne. And, despite the abundance of other products, including canned fish, sprats remain the most recognizable canned fish food product.

What are sprats

Sprats are small fish of the herring family (sprattus). The length of the fish does not exceed 12 cm, the weight rarely exceeds 15 grams. There are several types of fish, most often we are talking about the European sprat, which is also divided into several subspecies. Sprat fish lives in the Baltic Sea. There is it in the Mediterranean Sea, it is found in the Black Sea, but not in industrial quantities.

A couple of decades ago, it was this fish that was put into a tin can to become canned food with the name "Sprats". Now, when water resources are depleted, producers have problems with raw materials for the production of canned food, under the guise of sprats, other small fish are also placed in a tin can: small herring, sprat, anchovies, herring fry and even Caspian sprat.

The production process changes the original taste of the fish so much that even an expert cannot always accurately determine which fish is in the jar: real sprats or cheap herring.

Production facilities located in the Baltic prefer to preserve production traditions and continue to cook sprats under the brand name “sprats”.

However, various economic problems leave their mark on such plants, so no one can guarantee what kind of raw materials were used to produce canned fish. With a high degree of probability, it can be assumed that real sprats are in a jar produced in the Russian Baltic - raw materials are nearby.

Sprat production technology

Regardless of the raw materials, the technology for the production of sprats remains approximately the same at different enterprises, which makes it possible to obtain a final product that is as similar as possible to the originally invented canned food. Sprats have a characteristic appearance - small headless fish, stacked in rows in jars, a pronounced smoky taste and smoky aroma.

The general technological process is as follows. The fish is washed and decapitated, placed on special pallets and sent to smoking cabinets for 2-3 hours. Then they are placed in jars, oil, salt and pepper are added, rolled up and sterilized in special autoclaves.

No other additives, except for vegetable oil, salt and pepper, are put in a tin can. If other spices are indicated in the composition of sprats, then most likely these canned food are made from low-quality raw materials and with the help of sprats the manufacturer is trying to hide a not too pleasant taste. By and large, such canned food is no longer sprats.

Most questions arise about the process of smoking fish. Considering that smoking is considered an unhealthy way of preparing food, as it forms carcinogens, smoking in canned food has been criticized. Smoking is considered the safest. Sawdust is taken as a source of smoke - oak, birch, linden. A fine connoisseur of sprats can distinguish by the taste of the fish which smoke the fish was smoked on.

However, for most consumers, the source of the smoke remains a mystery. It is impossible to distinguish by taste whether the fish was smoked on real smoke or treated with the “liquid smoke” chemical reagent. Processing with "liquid smoke" reduces production costs. Firstly, by saving equipment (no need to purchase smoking ovens), and secondly, by reducing time, since smoking takes more time than processing with liquid smoke.

Composition of sprats

The composition of canned food is usually written on the jar: fish, oil, salt, pepper. The calorie content of sprats is 363 kilocalories per 100 grams. Most of the nutritional value comes from fats (32.4 g) and proteins (17.4 g). The rest is water, ash, low carbohydrate content.

Of the minerals, sodium (613 mg), potassium (350 mg), calcium (300 mg), phosphorus (35 mg), magnesium (55 mg), iron (4.5 mg) predominate.

The benefits of sprats

Any oily fish, and sprats, regardless of the actual contents of the can - canned oily fish, contains essential amino acids. Therefore, sprats can be considered as a source of amino acids, and in a certain sense, as a substitute for meat products.

Sprats are a source of fat-soluble vitamins A and E. Heat treatment does not affect the content of these vitamins. Vitamins A and E are an antioxidant complex that helps prevent premature aging of the body and reduce the risk of developing cancer.

Fish oil is considered the best source of vitamin D, the deficiency of which has huge negative consequences for the body, and sprats are oily fish.

Fatty fish contain polyunsaturated fatty acids, the importance of which for health cannot be overestimated. They reduce the level of "bad" cholesterol in the blood, reduce the risk of atherosclerosis, protect the cardiovascular system. In addition, polyunsaturated fatty acids help the brain work and allow you to stay young and active for as long as possible.

As part of sprat - a record content of calcium, which is necessary for the skeletal system. It is believed that 100 grams of fish per day can help prevent osteoporosis.

Sprats, among other things, taste good and perfectly saturate. They can be a gourmet snack and decorate the festive table as an independent dish, or as an ingredient in other dishes.

Harm sprat

Sprats should not be abused, this is not a product that should be on the table every day.

Sprats are very high in calories, excessive love for sprats can cause problems with being overweight, for obesity, sprats may be contraindicated for this reason.

Sprats due to the high salt content are contraindicated in diseases of the joints - arthritis and arthrosis, with gout. An even greater danger to the joints are purine compounds, which are abundant in canned fish.

But the main danger that sprats carry is carcinogens caused by the smoking process. In many countries, restrictions on the content of benzopropene, a substance that is formed during smoking, are legally established, but it is difficult for manufacturers to maintain these parameters due to the limited technological process. And, indicating some numbers on the bank, they actually have others. There are no such restrictions in Russia.

It is generally accepted that one can of sprats in terms of the amount of carcinogens is comparable to several smoked cigarettes. There are other data: a can of sprats contains as much benzopropene as a whole pack of low-quality cigarettes.

An even greater danger is posed by canned food, the production of which uses “liquid smoke”. It can be of two types: the condensate of the actual smoke and the derivative of chemical compounds. Both of them, with ease of use in production, carry huge health risks.

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Despite the fact that fish contains easily digestible protein, polyunsaturated fats, vitamins A and B, E, D, PP, as well as macronutrients - calcium, potassium, phosphorus, sodium, magnesium, fluorine, etc., sprats should be eaten in limited quantities. , this product is undesirable to use every day.

Liver damage and hypertension

Since most sprats are not made according to GOST, many manufacturers may not comply with the norms for the amount of salt. According to the standard, it should be from 1% to 2.2%. If the norms are not observed, sprats can have a harmful effect on the liver and cause an increase in blood pressure. “Salt retains fluid in the body and raises blood pressure. As a result of this, the vessels swell, the metabolism goes astray, ”says nutritionist Elena Solomatina.

Excess weight

Sprats in oil are a high-calorie product. For canning, vegetable oil is used, and not only sunflower, but also olive, rapeseed, mustard, peanut. The calorie content of sprats is 363 kcal per 100 grams, so the nutritionist does not advise overweight people to use them often and a lot.

Diseases of the gastrointestinal tract

Many do not imagine the New Year without sprats and caviar. Given the calorie content of all dishes on the festive table, the nutritionist advises eating sprats in a very limited amount so as not to harm the body.

“You can eat a couple of fish, given that everything is mixed on the New Year's table, there are a lot of them. If a healthy person eats a sandwich with sprats on a holiday, then nothing bad will happen. Another thing is if a person already has pancreatitis, especially in the acute stage, or some diseases of the gastrointestinal tract, such as ulcers, esophagitis, cholecystitis, other disorders of the gallbladder, that is, such a product is undesirable, especially in large quantities " says the nutritionist.

Allergy

Sprats should not be used with individual intolerance to the product, in some cases they can cause allergic reactions.

Carcinogens

Smoked sprat in oil contains benzapyrene, which is considered the strongest carcinogen. It is almost not excreted from the body and tends to accumulate. Benzopyrene is formed during the combustion of wood resin and is highly toxic and dangerous to humans, even in low concentrations. In particular, this chemical compound has a mutagenic effect on the body and can lead to the formation of malignant tumors.

“Sprats are not a healthy product, although in general fish is a dietary product. But with any smoking, such a carcinogen as benzapyrene is released, ”the nutritionist warns.

In Soviet times, these canned fish were in short supply, and the lucky ones who managed to get them saved the treasured jar for the holiday and proudly put it on the table. Today we do not perceive sprats as a delicacy, although it would hardly occur to anyone to eat them every day. But if you really want to be nostalgic and treat yourself to sprats, then it would be nice to find out what the quality of this product is.

The undisputed leader in the production of sprats before and now was Latvia. Therefore, it is not surprising that all 7 test participants that we bought in stores are made in this Baltic state.

"Alax", "Helm", "Delicious Canned Food", "KAIJA", "Riga Gold", as well as two samples called "Old Riga" - one in a tin can, the other in a glass one.

All the results and conclusions presented in the article refer only to the studied samples.

The study was carried out for compliance with GOST 280-2009 “Canned smoked fish. Sprats in oil. The experts had to find out if the sprats contain harmful microorganisms, how much salt and carcinogen benzapyrene are in the fish, and also evaluate the organoleptic properties of canned food - taste, smell, texture, etc.

First of all, let us remind those who have forgotten or do not know at all what real sprats are. This is the Baltic sprat, which is called “sprat”. And it was it that in the old days was mainly used in the production of sprats in oil. Today, these canned food is made not only from the Baltic, but also from the North Sea and Black Sea sprat or herring, from the Caspian kilka and other fish, but not from any, but only from those whose length does not exceed 11 cm.

The technology for making sprats is generally simple: the fish is smoked, cut into carcasses, placed in jars and poured with vegetable oil (or a mixture of vegetable oils). Then the jar is hermetically sealed and sterilized at a temperature above 100 degrees.

The problem of benzapyrene

The classic way of cooking sprats is smoking on alder sawdust. Their smoke gives the product a special taste that distinguishes it from other canned fish. But you need to keep in mind that any smoke contains benzapyrene - a carcinogen that is unsafe for health. That is why nutritionists do not advise to get involved in smoked meats. With prolonged and excessive use of such products, cancer can occur. No wonder the concentration of benzapyrene in smoked meats is strictly regulated: according to Russian GOST, it should not be higher than 0.005 mg / kg.

It was this important indicator that the experts checked in the first place.

Fortunately, all test samples had benzapyrene levels below 0.001 mg/kg.

Benzopyrene is a chemical compound belonging to substances of the first hazard class. Formed during the combustion of hydrocarbon fuels. Benzopyrene is extremely toxic to humans, even in small concentrations, because it has the property of accumulating in the body. Can cause malignant tumors and have a mutagenic effect.

The main food sources of benzapyrene are cereals, oils, fats, smoked products. The latter include sausages, smoked lard, smoked products from poultry meat and offal; smoked fish, canned and preserved fish, etc. So you should not get carried away with smoked meats.

If we talk about sprats, then in itself this fish is very useful. 100 grams contains a third of the daily requirement of calcium and half of the daily requirement of vitamin E. It is known to slow down the aging process, strengthen the walls of blood vessels, and prevent the formation of blood clots. In addition, sprats contain a very important and rare microelement chromium, which is responsible for a stable level of glucose in the blood and prevents the development of diabetes.

Salt and oil are normal, fish is not

Everything was fine with the salt. According to the standard, it should be from 1% to 2.2% in canned fish. All test participants met the standard (see table). The least amount of salt is in sprats "Alax" (1%), and most of all in the samples "KAIJA" and "Rizhskoye Zoloto" (tin can) - 1.8%.

Diagram of the content of fish and oil in sprats And here, in terms of the ratio of fish and oil in jars, two samples did not fit into the requirements of the standard a little. According to GOST, canned sprats must contain at least 70% fish and at least 10% oil. Two manufacturers slightly under-added sprat to their products: for KAIJA this figure was 66.5%, for the Riga Gold sample - 68.4% (average value based on the results of measurements of three cans). Most of the fish was found in "Tasty Canned Food" (see diagram). The red line shows the limit of the minimum norm for keeping fish.

For canning sprats, vegetable oil is used, and not only sunflower, but also olive, rapeseed, mustard, and peanut. True, manufacturers do not always clearly indicate its type. Only on the labels of canned food "KAIJA" and "Old Riga" (in a glass jar) it is said that rapeseed oil was used. It is interesting that these samples did not comply with GOST in terms of organoleptic indicators. The rest were simply labeled "vegetable oil".

All is clear!

Now let's see what microbiological studies have shown. As stated in the laboratory conclusion, "all samples of canned food" Sprats in oil "submitted for research meet the requirements of industrial sterility of canned food group A according to the requirements of GOST 30425-97." This means that dangerous bacteria and microorganisms that can cause food poisoning have not been found anywhere.

Taste, color and smell

Safety is, of course, good, but I would like my favorite delicacy to be also tasty. GOST lists clear criteria by which experts evaluated the organoleptic properties of sprats. Here they are:

Taste: Pleasant, characteristic of this type of canned food, without foreign taste and bitterness. A bitter taste is possible.

Smell: Pleasant, characteristic of this type of canned food. There may be a noticeable smell of smoke.

Meat texture: Tender. Possibly dry.

Condition of fish and skin: Fish and skin intact. When carefully laid out from the jar, the fish should not break. There may be no more than 30% of fish in individual banks with partially slipped skin and a burst abdomen.

Skin color: Homogeneous. Golden yellow or dark golden. Heterogeneous is possible - from light golden to brown.

Oil condition: Transparent over water-protein sludge. Possibly: slight turbidity or "mesh"; insignificant presence of suspended particles.

Cutting characteristic: Head with gill covers removed by even straight cut; tail fins removed or clipped.

The order of laying the fish: Carcasses of fish are placed in jars with their bellies or backs to the lid of the jar in parallel or mutually intersecting rows, and in the row each fish in relation to the neighboring one is placed with the head part to the tail.

The presence of scales: Removed. There may be individual scales.

Presence of foreign matter: Not allowed.

Smoking is one of the oldest methods of food preservation, which has been used by mankind since time immemorial. Table salt in combination with wood smoke inhibits the growth of microflora and has a bactericidal effect.

So which sprats are better? Unfortunately, four out of seven test participants did not pass the rigorous “casting” of experts from an accredited laboratory. Sample "Helm" does not meet the requirements of GOST in taste: it is sour, not characteristic of this type of canned food. Sprats in oil "KAIJA" and "Old Riga" (in a glass jar), in addition to taste, did not meet the requirements of the standard for smell - it is also not typical for sprats in oil. And the canned food “Rizhskoye Zoloto”, in addition to taste and smell, also caused experts to complain about the consistency, which was rated as “weak” (that is, the fish fell apart when they were taken out of the can). Samples “Alax”, “Delicious Canned Food” and “Old Riga” in a tin can was recognized by experts as complying with GOST in all organoleptic indicators.

Well, to make it easier for you to choose delicious sprats in oil, RIPI also conducted a tasting, the results of which are given below.

Laying rules

GOST also imposes strict requirements on the methods of laying sprats in jars: either with their bellies or with their backs up, parallel to each other or across, but not side by side. By the way, the length of the fish in one jar should be approximately the same - the permissible deviation cannot be more than 2 cm. And one more interesting point. There is a difference between winter and summer laying of sprats. In summer, when it is warm, the fish moves little and fattens up, so the skin on its back can crack. For this reason, in the summer, sprats are placed in jars with their belly up, and in winter, when, as they say, there is no time for fat, on the contrary.

Test Conclusions

As laboratory tests have shown, the amount of the hazardous substance benzapyrene in all tested canned fish is normal.

Microbiological tests did not reveal any dangerous bacteria in any of the samples.

An organoleptic study found that sprats in "Shturval" oil do not meet the requirements of GOST in terms of taste; "KAIJA" and "Old Riga" (in a glass jar) - by taste and smell, and "Riga Gold" - by taste, smell and texture.

Samples “KAIJA” and “Rizhskoye zoloto” had slightly less fish in the jar than required by the standard: 66.5% and 68.4%, respectively, with a norm of at least 70%.

Comply with the requirements of GOST

Sprats in oil "Old Riga" (in a can)

Score: 4

Tasting results: Gray-brown sprats with a golden sheen. The skin is not elastic. The consistency of the fish itself is loose, mushy. But the taste is harmonious, with a taste of "cottage fire". Oil without foreign taste, typical for canned sprats.

Large sprats in oil "Delicious canned food"

Rating: 3.5

Tasting results: Appearance of sprats is unappetizing. The color is yellowish-gray, the backs are dark. The fish are mostly large. The taste is characteristic of sprats, but the taste is slightly burnt. The texture of the fish is tender, but slightly overcooked.

Sprats in Alax oil

Score: 3

Tasting results: Color of sprats is silvery, pale, unappetizing. The taste is atypical for these canned food, almost tasteless, the smoked flavor characteristic of sprats is practically not felt. The texture is soft but slightly overcooked. There is a lot of oil in the jar, it tastes unpleasant, with bitterness.

Does not meet the requirements of GOST

Sprats in oil "Riga Gold"

Score: 3

Results of laboratory assessment: does not meet the requirements of GOST in terms of taste, smell and texture.

Tasting results: The appearance of sprats is unappetizing, the surface seems to be with a veil. The color of the skin is soapy dull, gray-brown. The smell is not fresh. The fish has a rather pleasant taste of typical sprats, however, a little burnt. The consistency is tender, so that when laid out from the jar, the sprats fall apart. Oil with an extraneous taste, not characteristic of sprats.

Large sprats in oil "Shturval"

Score: 3

Laboratory evaluation results: does not meet the requirements of GOST in taste.

Tasting results: Large brown sprats. Consistency dense, elastic. When taken out, the fish does not fall apart into pieces. Sprats are quite salty, with a strong smoked flavor that interrupts the taste of fish. There is a strange non-fishy aftertaste. The oil in the jar is cloudy, dark yellow.

Sprats in oil «KAIJA»

Score: 3

Tasting results: The appearance of sprats is appetizing, the color is golden. The smell of smoked meats is too strong, because of such excess it is perceived as unusual for sprats. The taste of fish is salty and sour, “not sprat”. The taste of the oil is extremely unpleasant, it is bitter and has a foreign taste. The consistency of the fish is dense, even slightly harsh.

Sprats in oil "Old Riga" (in a glass jar)

Rating: 1

Results of the laboratory assessment: does not meet the requirements of GOST in terms of taste and smell.

Tasting results: Small, unusually golden fish, especially compared to other samples. However, tasters saw some strange repulsive spots on the surface of sprats (photo). The smell is chemical, not characteristic of canned fish. The taste of the fish is salty and sour, which is not typical for sprats. The same can be said about the aftertaste: it is unpleasant, with bitterness uncharacteristic of sprats. The fish is slightly dry in texture.

By the way

In 2008, a monument to sprats was erected in the city of Mamonovo, Kaliningrad Region. It is a large marble table on which an open jar of sprats flaunts. One of the fish is decorated with a crown. The monument, of course, appeared in Mamonovo not by chance. Fishing in these places is the most important industry, and sprats began to be smoked at a local cannery in 1948.

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