HOME | latvijassprotes.lv

Latvian sprats

Traditional Latvian sprats are canned smoked sprats and small herrings in oil with salt sterilised at a strictly defined temperature. For this delicacy, fish are caught in the particular Baltic Sea area exclusively from October to March. Similar canned products made from other fish (for example, only herring or anchovy) or with the addition of any other ingredients (garlic, dill or tomato paste) are not regarded as traditional Latvian sprats.

References in the media to the quality and unique taste of Latvian sprats date back to the beginning of the last century. Journalists from different countries told, in their articles, about the history of Latvian sprats, the peculiarities of the production of this truly national product, admired the success of Latvian entrepreneurs and Latvian economy development, enthusiastically reported on the recognition and rapidly growing popularity of Latvian sprats at international exhibitions as well as expressed hope for the future success of independent Latvia. Their articles have always been filled with pride in Latvian sprats served at dinner parties, given as a gift to ambassadors, brought as a souvenir to friends and acquaintances in other countries.

[8] Cenu rādītājs zivju konserviem, gaļas konserviem, augļu konserviem, dārzāju konserviem vairumā Nr. 108 / "L.W. Goegginger" akciju sabiedrība. 1939 Rīga.
[9] Ekonomists, Nr.6 (15.03.1928)
[10] Jaunā Druva, Nr.7 (01.07.1937)
[11] Latvijas Vēstnesis (LR ofic. laikr.); Izdošanas datums: 19.12.1996
[12] Austrālijas Latvietis; Izdošanas datums: 31.05.1996
[13] Evening News (Rockhampton, Qld. : 1924 - 1941), Saturday 21 July 1934, page 3

Latvian sprats

Traditional Latvian sprats are canned smoked sprats and small herrings in oil with salt sterilised at a strictly defined temperature. For this delicacy, fish are caught in the particular Baltic Sea area exclusively from October to March. Similar canned products made from other fish (for example, only herring or anchovy) or with the addition of any other ingredients (garlic, dill or tomato paste) are not regarded as traditional Latvian sprats.

References in the media to the quality and unique taste of Latvian sprats date back to the beginning of the last century. Journalists from different countries told, in their articles, about the history of Latvian sprats, the peculiarities of the production of this truly national product, admired the success of Latvian entrepreneurs and Latvian economy development, enthusiastically reported on the recognition and rapidly growing popularity of Latvian sprats at international exhibitions as well as expressed hope for the future success of independent Latvia. Their articles have always been filled with pride in Latvian sprats served at dinner parties, given as a gift to ambassadors, brought as a souvenir to friends and acquaintances in other countries.

[8] Cenu rādītājs zivju konserviem, gaļas konserviem, augļu konserviem, dārzāju konserviem vairumā Nr. 108 / "L.W. Goegginger" akciju sabiedrība. 1939 Rīga.
[9] Ekonomists, Nr.6 (15.03.1928)
[10] Jaunā Druva, Nr.7 (01.07.1937)
[11] Latvijas Vēstnesis (LR ofic. laikr.); Izdošanas datums: 19.12.1996
[12] Austrālijas Latvietis; Izdošanas datums: 31.05.1996
[13] Evening News (Rockhampton, Qld. : 1924 - 1941), Saturday 21 July 1934, page 3

Brief history of sprats and smoked sprats

Latvia has been proud of its fishing industry since ancient times. People in coastal settlements have long smoked, salted and dried caught fish for their own consumption, while trade was strongly limited by the short shelf life of such products. By the 60s of the 19th century, increased urban population density gave rise to the need for an inexpensive product with an extended shelf life. According to historical evidence, the first canning factories began to appear in Riga and Jelgava in the 80s of the 19th century.

Fishing areas for Latvian sprats

Latvian sprats are made only from sprats and small herring caught in two specific areas of the Baltic Sea. The catch area for fish suitable for the production of Latvian sprats must be in the FAO Fishing Area 27 of the Baltic Sea (please see the map): 27.III.d.28.1, 27.III.d.28.2 and 27.III.d.26, i.e. close to the Latvian coast; this is due to the need to deliver fresh fish within 48 hours after the catch to ensure consistent quality. The fishing season lasts from October to March. In the production of Latvian sprats fish caught during the spawn is not used.

Making of Latvian sprats

Traditional Latvian sprats in oil are made from sprat and small herring. Nothing has changed since the last century as technological development had no effect on the production process. Latvian sprats are a unique handmade-with-love product.

Specific features of Latvian sprats

Only canned food prepared from the specific fish and in a special way can be proudly called Latvian sprats. They used to be made and are now made only from sprat and small herring caught from October to March in the specific Baltic Sea areas. To make sprats, fish must be smoked or sent for freezing within 48 hours after the catch. Each smoked fish must be 4-6.5 cm long (headless carcass). High-quality salt and oil, special sterilisation temperature and other production standards make Latvian sprats special.

Wholesomeness of Latvian sprats

Latvian sprats are high in calories and a valuable source of energy: they contain easily digestible proteins with a significant set of amino acids regulating the functioning of the heart, the brain and blood vessels and facilitating well-being in case of joint inflammation and depression. The polyunsaturated fats and microelements contained in the product help strengthen the walls of the cardiovascular system, prevent the formation of blood clots and cholesterol plaques, and improve skin and hair condition. Latvian sprats are a source of vitamins E, A, B1, B2 and minerals – chromium, phosphorus and calcium. Such a set slows down the aging process of the human body and is a preventive measure for diabetes and osteoporosis.