These are wild caught and block frozen in a 5 kilo box.
Sprat (sprattus sprattus) belong to the same family as herrings and sardines. They’re small oily fish which contain omega-3 fatty acids which are known to be good for our heart health. On average sprat don’t mature until they’re about 11cm in length and only grow to about 16cm. A rough belly sets sprat apart from other similar small fish.
Cooked under a hot grill, served with pepper and a squeeze of lemon, you can eat them up, heads and all, without the need for a knife and fork. But you’re more likely to have had them under the catch-all term of ‘whitebait’.
Mature sprat are a more sustainable alternative to traditional mixed whitebait, which isn’t actually a specific species at all and (depending on where you are) can be a mixture of juvenile fish such as herring, sprat and sandeel, hence the longstanding confusion about sprat vs whitebait!