Canned sprats (small smoked fish) in oil — a Soviet-era delicacy that remains a beloved zakuska. Eaten on black bread with raw onion.
Sprats in oil (Spraty v masle) became iconic during the Soviet era, produced in the Baltic republics (Latvia, Estonia), where smoked Baltic sprats were hand-packed in tins over oil. They remain a nostalgic zakuska — often the first tin opened at a Russian gathering with vodka.
A small, oily, smoky fish on dark bread with raw onion. The fish is soft enough to spread; its smoke flavor is intense and savory. The raw onion adds a sharp counterpoint. Vodka follows.
The smoking process deposits phenolic compounds on the fish, giving the characteristic smoky flavor. The oil (sunflower or vegetable) preserves the fish and provides the mouth-coating richness. Canning sterilizes the product, giving it years of shelf life.
Variations
Brand matters (Baltic sprats are considered best); served on black bread or with boiled potatoes.
On the Palate
Where Sprats sits in the Russian flavor cloud
Ingredients
Serves 4How it's made
6 steps · 5 min
- 11 min
Open a can of sprats in oil.
Watch outLift the sprats out whole, keeping their skins intact — they're delicate, and torn fillets look messy on the bread.
- 22 min
Slice black bread thinly.
- 31 min
Cut raw onion into thin rings.
- 41 min
Place one sprat on a slice of bread.
- 51 min
Add 2-3 onion rings on top.
- 61 min
Serve with vodka.
