Last updated: 2 January, 2025 @ 15:31
Come the first week of January and following on from the festive period, fishmonger’s slabs tend to look a little bare.
However, as the month progresses, and with fish markets – and fishermen – back to work, normal order is soon resumed.
A good selection of North Sea fish is in season in January, including cod, coley and whiting – their firm flesh ideal for a winter warming stew (or three). January is also a great time for the humble, and often overlooked, sprat.
A while back, we wrote that sprats are badly in need of a new identity. If the fish was called the Dorset silverling, or something similar, it would be one of the most popular species in the country.
Sadly, as it is, the unattractively-named sprat remains exactly that – mostly unattractive with consumers.
What is a sprat?
As the Fish Face Seafood Blog guide to sprats notes, this little fish is one of the gems of the UK’s seafood kitchen.
Typically growing to around 13cm in length, sprats are one of the most abundant fish species found in UK waters.
Sadly, despite this, sprats are no longer fished in the numbers they once were – owing mainly to poor data on the species and subsequent smaller catch quotas.
So, it goes without saying – if you see them, buy them.
How to buy sprats
You probably know the drill by now when it comes to sourcing fresh fish, and it’s no different when it comes to buying sprats.
Always try and buy from your fishmonger or direct from a fishing vessel if possible, and not a supermarket. Look for bright eyes and shiny, silvery skin that isn’t damaged.
How to prepare sprats
Sprats are super easy to prepare, and depending on how you’re cooking them, you may need to do nothing other than give them a good rinse under cold water.
We like to cook our sprats whole. However, they can also be easily beheaded – as per this YouTube clip, or indeed filleted and butterflied.
How to cook sprats
Our favourite method of cooking sprats is to fry them and serve with a simple persillade – this recipe is a great place to start when cooking sprats for the first time – it’s so easy, and so delicious.
Other fantastic recipes for sprat include:
- The classic, Jansson’s temptation – with this version of the recipe by Nigella Lawson
- Deep fried sprats with mustard sauce – by the legendary Delia Smith
- And this easy recipe for Sprats with garlic and olive oil by seafood restaurant Rockfish
- This YouTube clip is for a simple grilled sprat recipe using whole fish.
Whichever recipe you choose, January is the ideal time to discover the wonderful sprat. Enjoy!
More information
Find out more about the fish species in UK waters in the Fish Face Seafood Blog guide.