Features of the preparation of the workpiece. TOP-7 best recipes for canned sea and river fish, in a slow cooker, oven, pressure cooker, saucepan, autoclave. Video recipes.
Canned fish is a homemade preparation, for the preparation of which almost any river or sea fish is suitable. Tasty rolls are obtained from mackerel, bream, sprat, perch, silver carp, pike and goby. Fish can be cooked in tomato, oil, vinegar marinade, stew and canned pâté can be made from it. For preparation, use an autoclave, multicooker, pressure cooker, oven, or simply stew food in a saucepan. The dish takes a long time to prepare, but without unnecessary difficulties. The most difficult stage in the preparation of canned fish is cleaning the catch; even a novice hostess will cope with the rest of the actions. Next, we will consider the basic principles of cooking and the most popular canned fish recipes that you can use at home.
Features of cooking canned fish
If there is a fisherman in your family, you simply have to know how to cook canned fish, because sooner or later you will get bored with fried fish, ram or stuffed pike, and the catch will need to be processed somehow. Here recipes for canned fish will come to your aid.
Whichever method of canning you choose, any of them begins with cleaning the catch. You need to remove the scales from the fish, cut off its fins, gut and cut off the head. Each housewife has her own recipe for homemade canned fish, differing in components, while the technology for its preparation is almost identical.
How to make canned fish:
- In a saucepan … Peeled fish, together with vegetables or only with spices, is placed in a saucepan with a thick bottom or in a cauldron, poured with tomato, oil or marinade and stewed for a very long time. This usually takes 3-5 hours. The cooked fish is laid out in sterile jars and rolled up.
- Autoclave … Raw fresh or frozen fish is laid out in cans, filled with brine, the can is rolled up and put into an autoclave. Cold water is poured into it so that the lids of the cans are covered. After that, the pressure and temperature are gradually injected, when the required values are reached, the time is recorded and sterilization begins. The cans are removed from the autoclave after cooling down. One-liter cans are sterilized at + 110 ° С for 35 minutes, for cans of 0, 35 and 0.5 liters, half an hour at a temperature of 105 ° С is enough. With this temperature regime, all microorganisms are destroyed, but at the same time the taste of the dish and its beneficial properties are preserved.
- In the oven … Prepared fish carcasses are laid out in jars, filled with brine, covered with a lid. The gum is pre-pulled out of it so that it does not burn out from the high temperature. Before the marinade boils, the oven turns on at 180 ° C, then the temperature drops to 100 ° C, and the canned food languishes for another 5-6 hours, only after that the can is rolled up.
- In a multicooker … Prepared fish, vegetables are placed in a multicooker bowl, marinade is poured. Canned food is prepared for at least 5 hours in the "Stew" mode.
- In a pressure cooker … The principle of preservation preparation is the same as when using a saucepan, but the fish will be ready in 1-1.5 hours.
So that the small fish does not boil over, it must first be fried in a pan without breading. For the same purpose, you can add a little sugar to the jar. To make the preservation taste more intense, seasonings are used - lavrushka, pepper, coriander, cumin.
The less time the fish is boiled, the faster it is necessary to eat canned food. Only with prolonged extinguishing and powerful sterilization are anaerobic bacteria capable of developing without oxygen access destroyed. But even if you observe the time and temperature regime, it is not recommended to store canned fish for more than 2-3 months.
Cooked canned food can be used in salads, snacks, as a filling in pies, cook fish soup with them, or simply eat it with bread. It is better to store sunsets in a cold place - in the refrigerator or cellar.
TOP 7 recipes for canned fish
On the shelves of grocery markets, you can see mackerel in oil, gobies or sprat in tomato, canned fish paste, sprats in oil and other types of canned fish. Many people think that it is simply impossible to make the same workpiece yourself at home. But it turns out that this is a very simple task, you only need a desire, a little time, a couple of kilograms of fish and a proven recipe that describes in detail how to make homemade canned fish.
Mackerel in oil
These canned fish are prepared in the oven. The indicated number of components is calculated for a tab in 1 can of 800 ml.
- Caloric content per 100 g - 88 kcal.
- Servings - 1
- Cooking time - 6 hours 30 minutes
Ingredients:
- Mackerel - 2 pcs.
- Odorless vegetable oil - 200 ml
- Peppercorns - 10 pcs.
- Salt - 1 tsp
Step by step cooking of mackerel in oil:
- Peel the fish, cut into small pieces.
- Put the fish in a jar, salt, sprinkle with pepper and pour oil up to the shoulders. Do not fill the jar full, as the fish chunks will juice and the oily marinade will start to flow out.
- Take a tin lid, remove the rubber band from it, and cover the jar. The gum is removed, as it will start to burn at high temperatures in the oven.
- Preheat the oven to 180 ° С, put the jar in it.
- When bubbles appear in the oil, this usually happens after 12-15 minutes, lower the temperature to 100 ° C and simmer the fish for 6 hours. All this time, small bubbles will appear in the oil.
- Remove the can from the oven, put an elastic band on the lid, cover the can and roll it up.
Canned fish can not be rolled up, but eaten immediately after cooling. When rolled up, they can be stored in the pantry. Serve as a stand-alone meal or add to your appetizers.
Silver carp conservation
The wives of avid fishermen must know how to make canned fish from freshwater fish. Firstly, this is an excellent method of harvesting it for future use, and secondly, in a canned catch, small bones will be absolutely invisible. Silver carp is used in these canned food, but it may well be any other medium-sized fish freshly caught from the river.
Ingredients:
- Small silver carp - 1 kg
- Onions - 0.5 kg
- Vegetable oil - 150-200 ml
- Water - 0.5 l
- Vinegar - 1-2 tablespoons
- Salt - 1-2 tsp
- Ground black pepper, bay leaf - to taste
Step-by-step preparation of silver carp conservation:
- Peel the fish, gut, cut off the head and cut into pieces up to 2.5 cm thick.
- Peel the onion and cut it into medium-sized cubes.
- These canned fish are prepared in a saucepan with a thick bottom or in a cauldron. Pour vegetable oil into the bottom of the container in a layer of 1.5-2 cm.
- Transfer the fish pieces to the oil.
- Lay lavrushka on top of the fish and sprinkle with pepper.
- Put the onion on the fish in a thick layer so that it completely covers it.
- Add another layer of fish, spices and onions. So do the cauldron to the brim.
- Prepare a brine, for this, dissolve vinegar and salt in 0.5 liters of water.
- Pour the solution into a cauldron and place it on the stove.
- After boiling the marinade, reduce the heat to low and simmer the fish for 3-4 hours. This time is enough for the bones to soften.
Chill ready-made canned food from river fish, use it instead of various dishes purchased in cooking, or just eat them as an independent product. If desired, the boiled fish can be laid out in sterile jars and rolled up.
Gobies in tomato
Such canned fish are cooked in an autoclave, the taste is even better than purchased ones. For gobies, you can use not only homemade tomato juice, but also high-quality commercial or tomato paste. But preservation is much more aromatic with freshly squeezed juice from homemade tomatoes.
Ingredients:
- Gobies - 1 kg
- Tomatoes - 2 kg
- Salt - 1 tablespoon
- Sunflower oil - 150 ml
- Cloves, peppercorns, bay leaves - 4 pcs.
- Sugar - 5 tablespoons
- Vinegar 9% - 3 tablespoons
Step-by-step cooking of gobies in tomato:
- Gut the fish, cut off the heads, sprinkle with salt and leave for 30 minutes.
- Wash the tomatoes, put in a saucepan and boil. Grind boiled tomatoes through a sieve or chop with a blender.
- Pour spices, sugar into tomato juice, add vegetable oil and vinegar.
- Lightly fry the gobies in a skillet without breading.
- Put the fish in a deep bowl, fill it with tomato marinade. Mix everything.
- Put the fish in the tomato into the jars, close them and put in the autoclave.
- Sterilize the jars in an autoclave for 30-35 minutes, depending on their capacity.
Homemade canned fish made in an autoclave can be stored for a long time and without a refrigerator, while retaining all the useful properties of the catch.
Small river fish sprats
Sprats are a popular holiday preservation. They are laid out on sandwiches, added to salads, simply served on the table as an independent dish. In this recipe, you will learn how to prepare canned fish so that they are exactly like purchased sprats. For harvesting, you can use any small river fish. These can be perches, roach, minnows, brushes, daces - in general, everything that is too late to release into the river, but it is a pity to throw it away.
Ingredients:
- Small fish - 1 kg
- Onions - 200 g
- Vegetable oil - 100 g
- Dry wine or water - 150 g
- Vinegar 9% - 50 ml
- Salt, spices - to taste
Step by step preparation of small river fish sprat:
- Gut the fish, cut off the heads, cut off the fins. Wash the carcasses.
- Peel the onion, cut into rings.
- Put a layer of onion on the bottom of a bowl with a thick bottom, lay a row of fish on top of it, salt it.
- Put the row of onions, fish and salt again. So fill the container with layers 2/3 of its volume.
- Add spices, vegetable oil, wine or water.
- Put the saucepan on the stove and simmer over low heat under a tightly closed lid for 3-5 hours until the bones are boiled. If these canned fish are prepared in a pressure cooker, then it is enough to simmer them for 1-1.5 hours.
- Put the sprats in sterile jars and roll up.
The rolled fish trifle will be a real salvation for you in case unexpected guests arrive. 1 jar of sprat is enough for making sandwiches for a large company.
Canned fish with vegetables
Such canned fish are prepared in a slow cooker. It takes no more than half an hour to prepare the products, all other actions will be performed by a homemade miracle of technology. You can cook from any fish; gobies are indicated in the original recipe. From the specified number of products, 5-6 servings will come out.
Ingredients:
- Fish - 2.5-3 kg
- Onions - 300 g
- Carrots - 2 pcs.
- Bay leaves - 4-5 pcs.
- Carnation - 3 pcs.
- Allspice - 4-5 pcs.
- Tomato juice - 0.5 l
- Flour - 1 tablespoon
- Salt - 2 tsp
- Sugar - 1 tsp
- Ground black pepper - 0.5 tsp
- Vegetable oil - 100 ml
Step by step cooking of canned fish with vegetables:
- Clean the fish, rinse well, remove the heads.
- Peel the onions and carrots. Cut the onion into half rings, grind the carrots on a coarse grater.
- Put the fish in a deep bowl, add chopped vegetables and spices to it. Mix everything.
- Pour sunflower oil at the bottom of the multicooker bowl, put the fish and vegetable mass into it.
- Dissolve the flour in tomato juice, pour the resulting mixture into the fish in a slow cooker.
- Close the lid and set the time to 5.5 hours in the "Extinguishing" mode.
Home-made canned fish products are much richer, more aromatic and tastier than purchased ones.
Canned carp with butter
Learn how to whip up canned fish in this recipe. It will take you no more than 20 minutes to prepare the components. The rest of the time the can with fish will be sterilized without your participation. The ingredients are indicated for a 1 liter can.
Ingredients:
- Fresh carp - 1 pc.
- Vegetable oil - 1 tablespoon
- Garlic - 1 clove
- Onions - 1 pc.
- Ground dill, coriander, black pepper - to taste
Step-by-step preparation of canned carp with butter:
- Remove the scales from the fish, cut off the fins, tail, gut it and cut off the head. Wash the carcass and cut it into small pieces.
- Salt the fish, sprinkle with spices.
- Peel the onion, cut into rings.
- Throw the garlic on the bottom of the jar, pour in the sunflower oil, tamp the fish tightly, put the onion on top.
- Cover the jar with a lid and sterilize for 10 hours. Check the water level during sterilization. When it evaporates, start adding boiling water.
- When the can is sterilized, roll it up.
Homemade fish preserves prepared with this recipe should be kept cool for no more than a few months, but they are so tasty that they are unlikely to stay in your refrigerator for long.
Salted fish paste
And finally, you will learn how to make canned fish without lengthy cooking by salting. This is how our ancestors prepared fish before the autoclave, thermal sterilization and other methods of heat treatment were invented. The only innovation used in the recipe is the blender, which grinds the pate; otherwise, the preparation of canned fish from the fish is carried out as in the old days.
Ingredients:
- Small fish (smelt, smelt) - 1 kg
- Salt - 500 g
- Dry spicy mixture for salting fish - 1 tbsp.
Step by step cooking of salted fish paste:
- Gut the smelt, cut off the head, cut off the fins and tail. Rinse the carcasses thoroughly.
- Place a layer of salt on the bottom of the clay pot. Put a layer of fish on top of the salt, sprinkle it with salt and spices. If there is no mixture, use ground black pepper, ground lavrushka, coriander.
- Fill the pot to the top, sprinkling each layer of fish with salt and spices.
- Put oppression on top of the fish. Place the pot in a cool place for 1-1.5 weeks. During this time, it should be covered with brine.
- Remove the fish from the brine and grind with a blender.
- Spread the fish pate in glass jars, pour a little brine into each jar on top and close them with tight nylon lids.
Such a preparation should be stored in a cold place, then the fish paste will remain fresh for at least a year.
