📝 About This Recipe
Hailing from the shores of the Baltic Sea, Kieler Sprotte are a legendary Northern German delicacy prized for their shimmering golden skin and rich, oily flesh. These tiny fish are cold-smoked over aromatic beechwood and alder, creating a sophisticated balance of sea salt and deep wood smoke. Traditionally eaten whole—head, tail, and bones—they offer a melt-in-your-mouth texture that is the hallmark of artisanal fish curing.
🥗 Ingredients
The Fish
- 2 lbs Fresh Sprats (Sprattus sprattus) (very fresh, eyes clear, skin shimmering)
The Brine
- 2 quarts Water (filtered and cold)
- 1/2 cup Fine Sea Salt (non-iodized)
- 1/4 cup Granulated Sugar (to balance the salt)
- 3 pieces Bay Leaves (crushed slightly)
- 1 tablespoon Black Peppercorns (whole)
- 5-6 pieces Allspice Berries (cracked)
- 4 pieces Juniper Berries (crushed)
For Smoking
- 4 cups Beechwood Sawdust or Chips (traditional German choice)
- 2 cups Alder Wood Chips (for color and sweetness)
- 1 handful Dried Heather or Thyme (optional, for floral smoke notes)
👨🍳 Instructions
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1
Rinse the fresh sprats thoroughly under cold running water. Do not gut or head them; the traditional Kieler Sprotte is smoked whole to preserve the oils and flavor.
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2
Prepare the brine by combining 1 cup of the water with the salt, sugar, and spices in a small saucepan. Heat until the solids are dissolved, then mix back into the remaining cold water. Ensure the brine is chilled to below 40°F (4°C) before adding the fish.
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3
Submerge the sprats in the brine. Place a small plate on top to keep them submerged and refrigerate for 60 to 90 minutes. Do not over-brine, as these small fish absorb salt quickly.
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4
Remove the sprats from the brine and rinse briefly under cold water to remove excess surface salt. Pat them extremely dry with paper towels.
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5
The 'Pellicle' Phase: This is crucial. Thread the sprats through the eyes onto thin metal skewers (smoking rods) or lay them flat on wire racks. Hang or place them in a cool, breezy spot (or in front of a fan) for 2-3 hours until the skin feels tacky and looks slightly matte.
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6
Prepare your cold smoker. You want to maintain a temperature between 70°F and 85°F (21°C-29°C). If the temperature exceeds 90°F, the fish will cook rather than cure, losing the signature texture.
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7
Load the beech and alder wood into your smoke generator. If using a traditional smoker, ensure the heat source is far from the fish or use a cold smoke attachment.
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8
Place the skewers or racks into the smoker. Ensure there is space between each fish for the smoke to circulate evenly.
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9
Smoke the sprats for 3 to 4 hours. The fish are ready when they have transformed into a bright, lustrous golden-bronze color.
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10
Turn off the smoke and allow the fish to cool completely inside the smoker with the door slightly ajar. This helps set the color and mellow the smoke flavor.
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11
Once cooled, remove the sprats. If they were on skewers, gently slide them off. Store them in a paper-lined box or container in the refrigerator for 24 hours before eating to allow the smoke to penetrate to the bone.
💡 Chef's Tips
Always use the freshest fish possible; if the eyes are cloudy, the sprats are too old for smoking. The pellicle (drying) stage is the secret to the golden color; smoke will not adhere properly to wet skin. If you don't have a cold smoker, you can use a 'smoke tube' in a standard grill, provided you keep the grill unlit and in the shade. For the most authentic flavor, use at least 70% beechwood, which provides the specific 'Kieler' aromatic profile. Avoid using resinous woods like pine or cedar, which will make the small, oily fish taste bitter and soapy.
🍽️ Serving Suggestions
Serve at room temperature on buttered dark German rye bread (Pumpernickel) with a squeeze of lemon. Pair with a crisp, cold Northern German Pilsner or a chilled shot of Aquavit. Accompany with a side of creamy cucumber salad with fresh dill to cut through the richness. Enjoy them the traditional way: hold the head and tail, bite through the middle, and enjoy the whole fish. Flake the smoked meat into a potato salad with red onions and capers for a modern twist.