Even small fish like sprat, anchovy and capelin can be cooked in such a way that you won’t be able to drag them away by the ears.
The first thing you need to do is preheat the oven to 200 degrees.
While it is heating up, clean the fish. Remove the entrails by cutting off a thin strip of the belly with scissors.
Don't forget to rinse the fish under cold running water and then pat dry with paper towels.
Now put the fish in a bowl and add salt, then stir.
Lightly grease the fish with refined sunflower oil and then thread it onto wooden skewers designed for making shashlik.
Place the skewers on the oven rack, as high from the bottom as your oven size allows.
Don't forget to cover the bottom of the oven with tracing paper or foil beforehand, as at the beginning of baking the juice will drip from the fish, which will burn slightly, forming a light smoke. Thanks to this, the fish will acquire that very smoked aroma.
