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Sprats

This is a very common fish on many parts of the British coast, and elsewhere in the northern parts of the Atlantic. It is smaller than the herring, being only about six inches long when full-grown. It strongly resembles the herring, however, though it is easily distinguished "by the serrated belly, and by the position of the fins, the ventral fins beginning immediately beneath the first ray of the dorsal fin, and not beneath the middle of it, as in the herring and pilchard. Another easily-observed distinction is the want of axillary hairs to the ventral fins, which both the herring and pilchard have. The dentition is also different. Notwithstanding all this, an old opinion has often been put forward, and urged with some pertinacity on public attention, that the sprat is the young of the herring, which, therefore, it is injurious to a more important fishery to capture." Sprats are wholesome, and of a good flavour. They may be smoked, dried, potted, or fried, but they are best when broiled, as they are of a very oily nature. They are in season during the winter. They should be chosen as fresh as possible. This may be known by the brightness of their eyes and their silvery look. Though many persons eat them with salt alone, it will be found that their flavour is improved by the addition of a little lemon-juice and cayenne.