Saraghina: European Sprat

The saraghina should not be confused with the sarago, which is a bream: Saraghine are slightly larger cousins of sardines, and are found in both Atlantic waters and the Mediterranean. It's a delicate fish that is best eaten straight off the boat, and can be enjoyed in much the same manner as sardines; one of the most standard ways to prepare sprat is to clean them, flour them, fry them, and serve them with lemon wedges. Perfection!

Don't feel like fried fish? How about:

Stuffed Sprat, Saraghine Ripiene

To serve 4:
20 sprat
3 canned anchovy filets, minced
2 cloves garlic, minced
A medium bunch of parsley, minced
The grated zest of an organically grown lemon
An egg
1/3 pound stale bread, crust removed, thoroughly soaked
2 cups freshly grated Parmigiano
Olive oil
Salt and pepper to taste

Clean the fish, rinsing the cavities well, and scale them, but take care not to separate the filets from either the heads or the tails.

Preheat your oven to 360 F (180 C).

Squeeze the excess moisture from the bread, crumble it into a bowl, and add to it the anchovy filets, cheese, lemon zest, and parsley. Mix well and work the eggs into the mixture; season the filling to taste.

Stuff the fish with the filling and lay them in a lightly oiled roasting pan. Roast them for 5-8 minutes, depending upon the size of the fish, and serve them at once with a tossed salad.



Sprat on About:
Greek Fried Fish
Broiled sardines on toast will work with sprat too

How to Select Fresh Fish
How to Serve a Whole Fish at Table
Other Fish Recipes