The fish processing consist of brinefreezing of the sprat in concentrated salt solution, then packing it into polythene bags with net weight of 12 kg, 2.5 kg, 1 kg and 0.5 kg. The bags are kept in cardboard boxes. In this kind of processing, the salt content of the fish ranges between 1-3%. Nutrition data of editable weight: Water - 76.7%, Protein - 13.9%, Fat - 5.6%, Other - 3.8%. The fish is stored at a temperature under minus 18°C. The expiration date of the frozen Sprat is 12 months after the processing.

The analyses and tests of the frosen fish showed that its indices do not differ from the required ones, namely: Pb - 0,12 mg/kg, Cu - 0,34 mg/kg, radioactivity - none, oil products - none, NaCl - diference 1-3%, Cesium - 134 - none, microorganism - none.