Filleting sprat using two regular forks
The edible part of sprat, as is known, is only the fillet, which is usually separated with a knife, which is not entirely convenient, given the small size of this type of fish.
This procedure can be greatly facilitated and accelerated by replacing the kitchen knife with 2 ordinary table forks. The classic method begins by placing the fish on a flat plate or cutting board.
Next, with one fork we press the head of the sprat to the plate, and with the other we cut the fillet to the ridge and guide the side of the fork along it from the head to the base of the tail.
Next, turn the carcass over to the other side and repeat the procedure.
The modified version begins in the same way as the classic one, but after separating the upper fillet, we do not turn the carcass over, but use one tine of a fork to pry up the backbone and separate it from the lower fillet.
At the end, we separate the lower fillet from the head, and the cleaning procedure ends here.
