Most people neglect the fish "trifle", considering it useless. And when a husband from fishing brings a rich catch of small crucians or sprats, we prefer to feed it to cats or simply dispose of it as unnecessary. By the way, you can make amazing canned food with vegetables and spices from it. Canned crucian at home (without preservation) can be consumed for two weeks, and also add it to various casseroles and pies.
Therefore, before committing rash acts - throwing a small fish, think carefully. Only freshly caught specimens without visible damage are suitable for canning. For the sharpness of taste, you can add spicy spices, herbs and vegetables. By the way, canned food from crucian carp at home can be rolled up in glass containers for the winter. The cooking process is simple. For this, a frying pan, an oven and a slow cooker (in it faster) are suitable.
DIY canned fish
If your betrothed is not fond of fishing, then go to the market and buy 1.5 kg of small crucians, but only fresh ones. For the dish you will need the following components: carrots (3-4 pcs.), Three ripe tomatoes, five onions, a mixture of peppers (black, chili, red), paprika (to taste), a few leaves of laurel, 9% vinegar (two large tablespoons), tomato paste (two hundred grams), salt and vegetable oil (50 g).
How to make canned crucian carp: step by step recipe
We clear the fish of scales and giblets. Cut the onions in half rings and put in the heated oil. When the onion becomes a beautiful golden color, add grated carrots, crucian carp and tomatoes (slices) to it. We lay all products in layers, pepper and salt.
Then season with pepper, put paprika and bay leaf. After a minute, add tomato paste and a little vegetable oil. Let the mass boil, close the lid and leave to simmer for an hour. Serve with brown bread. Store canned meat from crucian carp at home only in the refrigerator, no more than three weeks.
Canned crucian with fragrant spices
Ingredients: small fish (2 kg). For the marinade: five liters of water, onion, cloves (two grams), granulated sugar (three large spoons), black pepper (to taste), coriander (3 g), vinegar 6% (one hundred grams), bay leaf and salt.
Fold all the indicated seasonings together with chopped onions in a gauze bag and lower them into water. Bring to a boil, cool and put chopped fish in the marinade - stand for four hours. Strain the liquid, transfer the carp to sterilized jars.
Put the bay leaf there and fill with the marinade - tighten the lids. Carassius canned food at home, prepared in this way, can be stored for about four months in a dark place (basement or attic), in addition, it retains all the useful and nutritious properties.
With celery and parsley
For a kilogram of small fish, you should take three heads of onions (preferably red), a little parsley and celery root (it will give a spicy taste), two carrots, tomato paste (two tablespoons), two bay leaves, peppercorns (5 pcs.), Vegetable oil and salt. For dipping - flour.
Cut off the heads and cook the broth from them. Rinse the carcasses themselves (too large - cut into two parts), season on both sides with spices, season with flour and fry until golden. Separately, finely chopped onion. Grate carrots with celery root, chop parsley.
Pour some broth into a deep cauldron, put onions in it, then celery with carrots, parsley, fish and repeat the layers of vegetables in the same sequence. Pour the remaining broth so that it completely covers all the products, add pepper, salt, bay leaf and tomato paste - simmer everything under the lid for 60 minutes. Mix the finished dish. Now you understand how to make canned fish from crucians without significant effort ?!
Cooking in a slow cooker
The easiest way to cook such a dish in a pressure cooker. For the recipe, we need to take a kilogram of crucian carp, two onion heads, one carrot, six tomatoes, sunflower oil and favorite seasonings. Grind tomatoes in a blender, grate carrots and chop onions.
Spasser the onion in the combine in the “Baking” mode, then put the carrots. To clear the fish of the entrails, remove the head and tail. Lay it on top of vegetables, pepper, salt, season with spices. Then set the “Extinguishing” mode to 4 hours. As a result, you will get a tender and very tasty fish in which even the bones will be soft and edible. Canned crucibles cooked in a slow cooker are harmoniously combined with any side dishes, and you can also prepare first dishes from them.
Second option
Rinse the fish thoroughly, be sure to cut off the fins, tail and head. Roll the carcass in a mixture of spices (you can take coriander, cloves, paprika, red pepper). Put the products in the bowl in the following order: part of the fish, bay leaf, onions in half rings, the rest of the crucian carp, peppercorns, bay leaf - and cover with the onion “veil”.
Pour over the sauce: dissolve lemon juice and a little vegetable oil in about half a liter of water. Set the Extinguishing function to 5 hours. Canned crucian in a slow cooker is not prepared quickly, but they will delight you with aroma and unmatched taste.