Home cooking, or What kind of fish canned food make of?

Today, you probably can’t find someone who has never tried canned fish. Since childhood, their taste is familiar to many, but few prepared them at home. And this, by the way, is not so difficult, you just need to adhere to some rules and recommendations. And the first question that arises: "What kind of fish canned food make of?" I must say that absolutely any fish is suitable for this case: river or sea. Of the river, it is best to take crucian carp, carp, roach, perch, etc. From the sea, pink salmon, herring and mackerel are perfect. In general, in order to make canned food, you can take both prickly and bony fish, since in the process of their preparation all the bones become soft and will not pose any danger.

what canned fish are made of

Some rules for the preparation of canned food

We have already figured out which fish canned food is made of, let's talk about which containers are used for this. So, it is best to take small cans, for example, half-liter or liter. This container is great for preparing the product in the oven, because it boils so well. Banks must be sterile. They are steamed or placed for some time in a preheated oven. Do the same with covers. Or pasteurize a finished product in containers. To do this, they are placed in a bowl with water, which must cover the container no less than half. Canned food is cooked over medium heat for fifteen minutes, then rolled up. The fish itself must be taken one that has no damage. Vegetable oil is added to canned food: corn, olive or sunflower, or it can be tomato sauce with spices. Let's look at some simple recipes for how to make homemade canned fish.

Multicooker Recipe

Ingredients: one big fish, two tablespoons of tomato paste, one spoon of table vinegar, one carrot, two onions, salt and spices to taste.

homemade canned fish

Pre-prepared fish rub well with salt and spices, put it in a slow cooker. Tomato paste is mixed with water until a liquid consistency is obtained, vinegar is added and the fish is poured with this sauce so that it completely covers it. Grate carrots, cut onions in half rings. These vegetables are spread on top of the fish, the slow cooker is closed and stewed until all the bones are softened in the fish.

If we talk about what kind of fish canned food is made according to this recipe, it should be noted that any fresh fish is used here.

Canned fish in oil

Ingredients: one large silver carp, three tablespoons of vegetable oil, salt and pepper to taste.

Prepared fish without a head and fins is cut into small pieces, which are laid in layers on previously pasteurized jars , sprinkled with salt and pepper, vegetable oil is added. Then the cans are put in a pan on a towel and poured with water so that it covers the container halfway. They sterilize the cans for about ten hours, during which time the bones should become soft. So home-made canned food is obtained, fish in oil will have a pleasant taste and aroma.

canned river fish

Canned fish with tomato for quick use

Ingredients: one and a half kilograms of any river fish, four carrots, five onions, three ripe tomatoes, one package of ketchup, vegetable oil, salt and spices to taste.

Before preparing canned fish from river fish, they clean, gut and wash it. Onions are cut in half rings, carrots - in circles. These vegetables are laid in a pressure cooker, put fish on top, pour oil and ketchup, add salt and spices. Sliced ​​tomatoes are placed on top. All this is brought to a boil and cooked for one hour on low heat. After the canned fish from the river fish has completely cooled, the pressure cooker is opened. The finished product is stored in a cold place for no more than a day.

Canned Mackerel

It would seem that such a product can only be purchased at the store, but at home, canned food is much tastier, and making them is not difficult.

Ingredients: two large mackerels (four medium), two tablespoons of tomato paste, one onion, salt and spices to taste.

canned homemade fish in oil

Such homemade canned fish is cooked in a slow cooker. First, the fish are washed, gutted, removed the head, fins and tail, as well as all large bones and skin. The resulting fillet is cut into pieces, which are placed in the multicooker bowl quite tightly, sprinkled with salt and spices, and turn on the “Stewing” mode for four and a half hours. Over time, paste is added to the fish and cooked for another two hours. The finished dish is laid out in clean jars, cooled and served on the table.

Canned river fish for long-term storage

Ingredients: fresh river fish, seasonings and salt to taste, vegetable oil.

Prepared fish is cut into pieces, salted and sprinkled with spices at its discretion. Then the pieces are put in the dishes and left for an hour and a half so that they are marinated. Then they are placed in clean jars and covered with foil so that the fish and the resulting juice do not stick to the lids. Thus, the container is placed on a baking sheet and sent to the oven on the bottom row, choosing the medium mode. When the juice begins to boil, the temperature is reduced and the cans are left for five hours. Over time, the vegetable oil is boiled and poured with fish, then they cover the banks with lids and roll up.

Now we know not only from which fish canned food is made, but also in what way it can be done. To date, there are a lot of recipes.


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