Sprat
Sprattus sprattus · sprat · sprotte
Sprat: what every chef needs to know
Sprat — a small oily pelagic fish from the family Clupeidae, closely related to herring. Sprat lives in shoals in the shallow coastal waters of the Atlantic Ocean and North Sea, forming an ecologically important prey species for seabirds and larger predatory fish. The fish is approximately 10–16 cm long and has a high fat content (7–15%), making it exceptionally well-suited to smoking. Smoked sprat is a traditional German and British product; Kieler Sprotten are world-famous as a German delicacy. In the Netherlands, smoked sprat is less well known but is experiencing a revival as an affordable, sustainable fish within the North Sea Chefs movement. Fresh sprat has a short shelf life and must be stored at 0–2°C (32–36°F).
Sprat: nutritional values per 100g (rauw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Sprat: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
warm smoked sprot on donker roggebrood with butter and horseradish, German classic from Kiel
smoked sprot with creme fraiche, red onion, dill and lemon on roasted zuurdesem
smoked sprot with mierikswortelcreme and augurk, British borrelgerecht
Sprat: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
grill heel on a hete grillrooster; sprinkle with sea salt; the high vetgehalte ensures for spontane karamelisatie on high temperaturen.
use eikenhout of beukenhout; rook on 70°C for the classic Kieler Sprotten-style; zorg for a core temperature of minimum 63°C.
marinate gescleaned and salted sprot in wine vinegar, bay leaf and pepper for a ingelegde variant; no warmtebehandeling, so always super-fresh fish use.
Sprat: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Sprat: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Sprat is a classic winter fish: the North Sea catch peaks from October to February (the well-known "Christmas sprat"). Outside this season, fresh sprat is barely available.
Sprat: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Sprat: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
the tight acidity and citrus fruitiness of dry Moezel Riesling doorsnijden the fat of smoked sprot and balance the rooktonen
- Mosel Riesling trocken
- Mosel Spatlese trocken
white peperherbal notes and high acidity of Gruner Veltliner fit excellent at smoked and vette vissoorten zoals sprot
- Gruner Veltliner Wachau Steinfeder
- Niederosterreich Gruner Veltliner
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Sprat
At what temperature should you store Sprat?
Store Sprat at 0-2°C on ice (fresh); -18°C (diepvries); 0-4°C gerookt (vacuum-packed max 14 days), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Sprat professionally?
The primary professional technique for Sprat is Grilling at 250°C for 2-3 minuten. Always verify core temperature with a calibrated probe thermometer.
Does Sprat contain allergens?
Sprat contains: Fish. Declaration required under EU Regulation 1169/2011 Annex II.
What is the nutritional value of Sprat?
Sprat provides 144 kcal, 19.5g protein and 7.5g fat per 100g raw product. Source: NEVO 2021 (RIVM/WUR).
When is Sprat in season?
Sprat is in season in Northern Europe during Oct, Nov, Dec, Jan, Feb. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
