Love canned fish, but doubt the quality of the store product? It’s not difficult to cook them yourself. Canned fish in tomato at home is prepared from any kind of fish and according to different recipes. We will present the best of them in our article.
Canned fish at home
One of the advantages of homemade canned fish is that even inexpensive fish turns out to be amazingly tasty. You can cook such a dish not only on the stove, but also in a pressure cooker or slow cooker. The result will surely please you.
Canned fish in tomato at home is prepared in the following sequence:
- A kilogram of fish (herring, capelin, herring) is cleaned of the head, entrails and tail, washed and cut into pieces of 4 cm.
- Carrots and onions (300 g each) are chopped into cubes. Carrots, if desired, are rubbed on a coarse grater.
- Tomatoes (500 g) are mashed using a meat grinder or blender. Instead of tomato, you can take tomato paste (about 3 tablespoons), but then it must be brought to the desired consistency with water, adding to a volume of 500 ml.
- In a thick-walled pan or in a multicooker bowl, first lay out tomato, then fish, vegetables and spices (50 ml of vinegar, 100 ml of sunflower oil, 25 g of salt and twice as much sugar).
- Extinguishing time of a dish with a lid on the stove is 3 hours, in a slow cooker ("Extinguishing" mode) - 4 hours, in a pressure cooker - 1.5 hours. The fish should literally languish in tomato sauce, then it will turn out very tender, all the bones will become soft, as in canned food of industrial production.
How to cook gobies in tomato at home
One of the most loved canned foods since childhood are gobies cooked in tomato sauce. This fish is inexpensive, affordable and tasty. Bulls are cooked in a tomato at home for only 4 hours and are identical to a store product.
Prepared (cleaned and washed) fish is laid in layers in an enameled pan. Between the layers add onion rings, salt, pepper to taste and a couple of spoons of vegetable oil. In this way, the pan is filled to the top. Then, table vinegar is diluted to taste with water to make an acidic liquid, and poured out to the fish. There is added 100 ml of vegetable oil. The pan is covered and sent to the stove. The fish will simmer for 4 hours. 40 minutes before the end of cooking, tomato is added (3 tbsp.spoons to a 3-liter pot). Such fish are stored in the refrigerator for up to two months.
Sprat in tomato at home
Favorite canned food “Sprat in tomato” is not at all difficult to cook on your own. According to this recipe, the dish will be baked in the oven for 1 hour, after which it can be safely served for dinner. Sprats cooked at home in tomato can be stored in the refrigerator, but not for long, since vinegar is not added to the dish.
To prepare such canned food, the sprat is washed and, if necessary, the head is removed. Onions are fried in a pan, sliced in half rings. Then it is transferred to a refractory baking dish, put fish, salt (1/2 teaspoon) and sugar (1 teaspoon), coriander, garlic and other spices to taste, pour a glass of tomato juice and add 3 tablespoons of ketchup . After that, all the ingredients must be mixed and sent to the oven to bake at 180 °.
Canned fish for the winter
Canned fish cooked according to the following recipe is corked for the winter without prior sterilization. Moreover, in a dark and cool place they “winter” very well, the jars do not open, the dish does not deteriorate.
Canned fish in tomato for the winter is prepared according to the following recipe:
- Fish (1500 g) is cleaned from the insides, head and tail.
- Grated carrots and onions (500 g each) are fried in separate pans in vegetable oil.
- Tomatoes (1500 g) are chopped in a meat grinder or blender.
- Tomato, carrots and onions are mixed with salt (3 tablespoons), sugar (4 tablespoons) and vegetable oil (100 ml).
- Fish and vegetable mixture are stacked in layers in a saucepan , after which it is sent to a slow fire for 3 hours.
- 10 minutes before the end of the stew, vinegar (50 ml) is poured into the pan.
- Canned fish in tomato at home is laid out on sterilized jars, covered with lids and clogged with a can wrench.
From such a number of ingredients, 5 half-liter cans of delicious homemade cans are obtained.
How to cook canned fish in an autoclave?
You can preserve in the autoclave absolutely any fish. Delicious and bream, and perch, and capelin. You can even take fresh-frozen mackerel, and it will also be very tasty.
Prepared canned fish in tomato in an autoclave according to the recipe as follows:
- Mackerel (2 kg) is peeled and cut into large pieces.
- Onions (2 pcs.) Are fried in vegetable oil, after which finely chopped tomato (2 pcs.) Is added to it.
- Tomato paste is added to the pan to vegetables, vegetable oil is poured (2 tbsp. Each), 2 cups of water, salt and sugar to taste.
- Pieces of mackerel are laid out in sterilized half-liter jars and poured with prepared sauce. After that, the cans are corked with lids using a can opener.
- In the autoclave, canned fish will be cooked for 45 minutes at a temperature of 110 °.
General rules and recommendations
The following tips will help you cook delicious fish quickly and efficiently. They are as follows:
- At home, canned fish in tomato is prepared from any kind of fresh or frozen fish. Bream, capelin, herring, mackerel, saury, sprat are equally soft and tender.
- Fresh tomatoes in the recipe can always be replaced with tomato paste or juice. From this, the taste of the dish will not get worse.
- To preserve canned food for longer, it is recommended to lay them out only in sterilized jars.