How to make canned fish at home

Canned fish is considered to be a versatile dish. Experienced housewives prefer to prepare the product for future use in order to be able to enjoy it at any time of the year. Store canned goods are stuffed with preservatives, thickeners, flavor enhancers and additives, it is detrimental to health. Homemade preparations differ in their natural composition, therefore, they are more qualitative and useful. We give practical recommendations, we highlight the main aspects.

Cooking features

1. For the preparation of canned food, you can use any fish, both sea and river. However, experienced housewives through trial and error identified certain varieties that are optimal for blanks. Prefer carp, pike, tench, bream, roach, crucian carp and other species that live in large reservoirs.As for sea fish, most often canned mackerel, capelin, sprat.
2. Fish suitable for home-made products must not be damaged. Carefully inspect the carcass, before exposing it to preservation, use only fresh products. In most cases, corn, olive or vegetable oil is added to the product. This ingredient improves palatability and increases shelf life. Often you can find recipes based on tomato sauce with spices and aromatic spices.
3. Canned fish rolled into small jars. The best is the volume from 0.3 to 1 l. Before laying the finished product in containers, they must be sterilized. For these purposes a water bath is used. To carry out the procedure, take a wide pan, place a cloth or board on the bottom, put a jar. Fill with water, boil over medium heat for a quarter of an hour. Do the same with the covers.

Sprat in wine

• fish (small) - 0.8 kg.
• vegetable oil - 100 ml.
• dry white wine - 145 ml.
• onions - 3 pcs.
• pepper (pea) - 5 pcs.
• laurel leaf - 6 pcs.
• Acetic solution (table) - 45 ml.
• seasonings (optional) - to taste
• salt - 55 gr.

1. For the preparation of canned food suitable small fish (sea or river). Give preference to minnows, roach, perch, ruff, villagers, etc.
2. After selecting the raw materials, clean the carcasses from the scales, remove the guts and clean the cavity from the dark film. Wash the fish thoroughly under running water, dry it so that it does not soften.
3. Pick the optimal pan with thick walls and bottom, cut the onion into rings, put one piece in a container in a thin layer. Now spread out the small fish in one row, top with salt. Re-make the onion layer, alternate the ingredients until the pan is 2/3 full.
4. After that, add pepper to the peas, add bay leaf, pour in oil. Mix table vinegar (concentration 9%) with white wine, fill them with fish. Optionally, you can replace the wine with drinking water, keeping the proportions.
5. Cover the pan with a lid, put it on the stove, stew at minimum power for about 4-4.5 hours. Owners of pressure cookers will have much easier, the duration of languor is reduced to 1.5 hours.
6. The structure of the fish will tell you about the readiness of the product. The carcass has so soft bones that they literally melt in your mouth, you will not notice them.Once this consistency has been reached, roll up the product in sterile cans, send it to the cellar for long-term storage.

Sprat with vegetables in tomato

• sprat - 2.8-3 kg.
• carrots - 0.7 kg.
• fresh tomatoes - 2.8 kg.
• onions - 0.8 kg.
• salt coarse (preferably sea) - 200 gr.
• vinegar - 90 ml.
• beet sugar - 250 gr.
• bay leaf - 10 pcs.
• pepper (peas) - 14 pcs.

1. Peel capelin, roach or sprat from the entrails, cut off the heads, tails and fins. Wash and dry the carcass. Rinse the tomatoes with water, remove the stalks, pass the vegetables through a combine, blender or meat grinder, pour the tomato juice into an enamel pan. Turn on the burner to a minimum, boil the chopped tomatoes for about half an hour (until boiling). After that add sugar, salt, mix to dissolve the crystals.
2. Peel the carrots, rub on a large grater. Cut the onion into half rings, fry the vegetables until golden brown in sunflower oil. Send zazharku to the tomatoes, stir, poke under the lid for another 10 minutes, turn off the stove.
3. Take a thick-walled pot. Put a layer of boiled tomatoes with zazharka on the bottom, then add the fish, placing it in one row. Fill the pan to 2/3, without fail the last layer should be vegetables.Add peas pepper, laurel and other seasonings as desired.
4. Close the lid tightly, stew for 3 hours, do not mix. A quarter of an hour before the completion of the procedure, take a Chinese wand, make holes in the canned food. Pour vinegar on top of the mixture so that it drains into the holes and soaks the composition.
5. Sterilize containers and lids in a water bath, dry them so that no moisture gets into the canned food. Prepack the finished product, roll up, cool at room temperature. Take to storage in the basement or cellar.

Silver carp in oil

• Silver Carp - 1 kg.
• olive or vegetable oil — 300 ml.
• ground black pepper - 20 gr.
• sea ​​salt - 60 gr.

1. First of all, you need to carve the fish. Cut off the head, tail, fins. Remove the insides, scrape the dark film in the cavity. Wash the carcass, dry it with paper towels.
2. Cut the fish into thin slices, you can remove the ridge if desired. Fillet lovers are advised to skin, then chop the carcass into small lobules.
3. Prepare the jars, sterilize them in a convenient way. You can put the container in the oven and warm it well.Some perform the procedure by means of a water bath (boiling for about 20 minutes).
4. After sterilization, dry the container, begin to lay out the fish slices in layers, overlapping each row with salt and ground pepper. Fill the container in such a way that the fish reaches almost the neck (1-2 cm indent). After all the manipulations, fill the product with oil.
5. Now pick up a wide pan with a thick bottom, place a thick cloth or board. Put the banks in it so that they do not touch each other. Pour water, the liquid should reach the middle of the cans.
6. Boil the products for about 20 minutes until the bones (if present) are completely softened. Before you turn off the burner, take 1 slice and taste it. If everything is normal, roll up the jars and cool them naturally.

Sprats in a multicooker

• fish (any) - 1 pc. big size
• carrots - 1 pc.
• tomato paste - 60 gr.
• onion - 2 pcs.
• vinegar - 25 ml.
• salt - 70 gr.
• seasoning is at the discretion

1. Gut the carcass, remove the head, fins, tail, remove the scales. Remove the bubble located in the cavity of the fish.Perform actions carefully, otherwise it will break and give the sprats bitterness.
2. After all manipulations wash the carcass, dry it with paper towels, cut into slices. Then mix the seasonings with salt, rub the fish on all sides.
3. Remove the bowl of the multicooker, place the raw material in it, proceed to the preparation of the sauce. Dissolve tomato paste with water 1: 1, mix. Pour in the vinegar, pour the fish into the sauce.
4. Peel and grate the carrots, chop the onion into rings, place the cooked chopped vegetables on top of the fish in the sauce. Put the multi bowl in the device, close the lid, set the mode "Quenching".
5. To check the readiness of sprat, take out a small piece, taste it. Bones should be soft, barely noticeable. After the extinguishing is complete, roll the fish over sterilized cans, store them, or immediately start eating.

Sprat in tomato sauce

• fish (any) - 1.3 kg.
• tomatoes - 2.1 kg.
• salt - 30 gr.
• vegetable oil - 150 ml.
• Onions - 320 gr.
• pepper (pea) - 6 pcs.
• bay leaf - 7 pcs.
• granulated sugar - 150 gr.
• salt - 35 gr.
• vinegar - 100 ml.
• vegetable oil - 40 ml.
• wheat flour - 30 gr.

1. Gut fish, prepare the carcass for preservation. Wash it, cut it into small pieces. Rub the slices with salt, leave for 1 hour. At this time, proceed to the preparation of tomato sauce.
2. Wash the tomatoes, exclude the stalks, place in a wide enamel pan. Fill with a small amount of water, add seasoning, vegetable oil, granulated sugar and vinegar. Cook the vegetables for about half an hour, then turn off the hotplate.
3. Strain the tomatoes through a sieve or grind in a blender / grinder. Add the vinegar, then put it back on the stove, simmer for 30 minutes over medium heat. At this time, fry the fish slices in the pan, after dipping them in flour.
4. Sterilize the jars, dry them, otherwise even a drop of water can spoil the whole product. Place the fish in containers, pour the resulting tomato juice. Put in a wide saucepan and boil in a water bath for about 1 hour.
5. After the expiration of the due date roll up the container, put it to be sterilized, the duration of the procedure is 4 hours. In order not to loose the covers, fix the special holder.Next, remove the twist, turn the neck down, cover with a warm cloth. Allow to cool under natural conditions, send to storage.

Preservation of fish in the oven

Sprats can be prepared not only in a slow cooker or on the stove, but also in the oven. Remember a few important rules to preserve properly.

1. Choose jars of the same size so that the composition is soaked evenly. In this case, the optimal volume is considered to be 0.3–1 l.
2. Sterilize and dry the container before placing the raw material, otherwise the banks may explode during storage. Spread the fish in such a way that there are no gaps.
3. To make the fish steamed well, wrap the neck with food foil. Make sure that air does not get into the cavity, otherwise the product will dry.
4. Place a baking tray with water for moistening on the bottom shelf. In this capacity with the composition are placed in the middle of the oven.
5. After you send the jars with the contents inside, wait for boiling, then reduce the power to 100 degrees. Canned sprats in this mode for 5 hours, then pour hot vegetable oil and clog.

It is easy to cook sprats, if you have information with regards to available technologies. Choose fish to your taste and wallet, view recipes based on tomato juice, vegetable oil, add spices and seasonings as desired. Fish preservation is an easy process, the main thing is to observe important features, respect proportions and duration of exposure.

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