For the suakus like me, sprats are from the same sub-species as sardines and are often labelled as such. They are high in omega-3 oil content and have a smooth creamy flavour.

Picolino serves them deep fried with a side of charred tomato and capers dip. The dip was lovely with a deep smokey and subtle sweet sour flavour. As for the sprats, they kinda reminded me of Japanese smelts (or shishamo) without the roe.

It may be a one off but I wasn't a big fan of this dish as the batter was kinda burnt and tasted rough and bitter but it was (partially) saved by the dip.

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