Yes but smaller. Baby sardine is sold as sprat sometimes.

Is it like sardine?

Different fish and different taste to sardines

Sardines are tastier

Sardines are rounder body than sprats. Sprats have a flatter body and never grow very long whereas sardines can grow quite big. Sardines have much bigger eyes.

Rui Matos
Which Fish Are The Safest & Healthiest To Eat?
by Sheryl Ryan Rui Matos

how do u cook sprats? ty

Do these come degutted and de-boned??

I guess these can be deep fried in batter?

bake them in the oven in olive oil and with baby tomatoes.

delicious.

Crunchy.

thank u

Stuff the omega 3, next you'll be saying that deep fried Mars bars are bad for you.... wash them, then roll in seasoned flour (dry), then a quick fry, drain on clean kitchen towel, eat whole. Enjoy. Simple and tasty.

When I last got into a conversation here about cooking oily fish - herring I think it was, though I can't be arsed at this time of night to search it out - I got flamed for suggesting that shallow frying them was a good cooking method, on the grounds that it would "destroy the omega 3". Well I looked into the matter and, IIRC, most, if not all, of the studies about frying oily fish and so reducing omega 3 levels were based around deep frying tiny fish southern Asian style in very hot oil. Obviously heating omega 3 fats very high will damage them - but why would you do that in a frying pan or in the microwave? You want to briefly cook the fish not cremate it. And it's pretty obvious if you put something full of precious omega 3 fats into a vast vat of a solvent - like hot oil - then those fats will leach out and you will lose them. So I can't see how briefly cooking oily fish, coated in oats or flour, in a pan lightly greased, and at moderate temperature, will lead to you losing those good fats. Particularly if you serve the whole pan contents up with lovely crusty bread to dab up all that tasty goodness - nom, nom, nom, nom!

ok cant wait to buy them

My cats love them..Whiting also.Not fit for humans,a bit like Slough.

I used to use a sharpe knife and slice the
Back and clean the guts out. I love them on a bbq

I meant deep frying! Shallow or lightly coated in oil is fine Sir!

1 kg fresh whole whitebait
All-purpose flour
Olive oil (or good quality sunflower oil), for frying
Sea salt
Lemon, for squeezing

Rinse the whitebait well under cold running water and drain in a colander. Pat dry with paper towels.

In a large baking dish, add 2-3 cups of flour and tip in the fish. Shake the pan around so the fish is well coated all around with the flour. If needed, add more flour.

In a wide and deep frying pan or skillet, add enough oil to come halfway up the sides of the pan. Heat over medium-high heat and when it starts to shimmer add the fish, one by one, shaking off extra flour before adding it to the oil. Don’t overcrowd the pan because they will stick to one another and not cook properly.
Fry fish for 3-4 minutes until golden on all sides, flipping them around once.

Remove them with a slotted spoon and place them on paper towels to absorb the excess oil. Fry the next batches of fish in the same manner.

Serve hot with a good sprinkle of sea salt and a squeeze of lemon juice. Absolutely beautiful :stuck_out_tongue:

stick a treble hook in it, throw it in the river and wobble for pike