How to cook canned fish. Canned roach

Preparation:
1) Clean the fish, gut it, cut off the head and tail. Then we wash it and, depending on the size of the fish, cut it in half or into several pieces.
2) Wash the jars thoroughly and put spices on the bottom. Pour in vinegar (for canned tomatoes we put tomato paste).
3) Then place the pre-cut fish into 2/3 of the jar and pour in vegetable oil approximately to the level of the fish. Top up boiled water, leaving about 1.5 cm to the edges. This space is needed so that when boiling, the liquid from the jar does not spill out.
4) Cover the top of the jars with foil and press it tightly around the neck.

Place the jars in the oven and turn on 150 degrees.
As soon as the jars boil, we note the time and go about our business, sometimes looking into the oven to make sure that everything is boiling and bubbling.
10 minutes before readiness, in our case 2 hours, sterilize the lids. Boil them for about 10 minutes.
Two hours have passed, turn off the oven and let the jars stand for about five minutes so that they cool a little. If you immediately screw the lid on the jar, a bang may occur.
Remove the jars from the oven and screw on the lids while they are still hot. All.
This method is good because there is no need to sterilize the jars and then be tormented by doubts about whether they were sterilized well. Canned fish prepared in this way, both in pure oil and with the addition of tomato, were stored in the refrigerator for 2 months. They did not have the opportunity to stand there any longer. They are usually eaten within the next 2-3 weeks. The taste of such canned food largely depends on the amount and composition of spices. Here you can fantasize in any direction.

Canned fish is not a product for daily consumption, but from time to time, in moments of fatigue and reluctance to spend a long time fiddling around the stove, they are a great help to any housewife. Today you can easily find in stores great amount fish, and hardly anyone even thinks about how to make homemade canned fish. What for? I went to the store, bought it and cooked it. Everything would be fine, but there are a considerable number of not very clean manufacturers who do not indicate on the packaging certain harmful substances and low-quality products that are used in the preparation of canned food. Why would you eat a product that is far from natural? This is where homemade canned fish comes to the rescue, the recipe for which is at least transparent and understandable. When preparing it, you know exactly what and in what quantity you put in it. And my husband will have an incentive to go fishing! So, if we have convinced you of the need to at least try to cook fish yourself, then this article is for you.

How to make canned fish

Let's think about how to make canned fish so that they are no less tasty than in the store. There is nothing complicated about this, especially if you have a multicooker in your kitchen arsenal. In this case, the answer to the question: “How to make canned fish?” comes down to preparing the products and placing them in the multicooker, after which the unit will do everything itself. However, if you don’t yet have a multicooker in your kitchen, it’s okay, we’ll do everything by hand!

To prepare canned fish at home, you can use absolutely any fish, starting from expensive varieties of red sea ​​fish and ending with various “pot-bellied little things” that your cat has already eaten too much of. In fact, when preparing canned fish should be given Special attention two components. First of all, in order for the fish itself to be washed well, in the vast majority of cases it is not necessary to free the fish from the bones, since during the cooking process they all soften and cease to be hazardous to health. The second component of any canned fish is the marinade; the taste and even consistency of the fish mass directly depends on its quality.

In addition, when preparing canned food at home, select only high-quality spices and herbs. Black and allspice, Bay leaf, cloves, nutmeg, coriander, ginger - all of them can significantly affect the taste of the final product. Also, don't skimp on quality. vegetable oil and tomato paste. Here, in fact, are all the secrets of preparing tasty and healthy homemade canned fish. You'll see, it will turn out no worse than in the store, or even better!

Homemade canned fish recipes

And here are the recipes for homemade canned fish, using which you can pamper your family with a wide variety of preparations. We have prepared for you recipes for canning river and sea fish using vegetable oil and tomato paste, as well as recipes for pickled fish. Read and try!

Recipe 1

The first recipe for home canned food that we present for you can be called universal. It is suitable for all types of fish and marinades; products can be combined and replaced with one another, while the final taste of the product will not be affected, and the cooking process will remain just as simple. So, to prepare this canned food you will need:

• fish – ruffe, perch, crucian carp, carp, roach, bream (best suited for cooking in tomato), pink salmon, mackerel, herring, saury – 1 kg
• ketchup – 1 package
• vegetable oil – 200 ml
• carrots – 4 pcs.
• tomatoes – 3 pcs.
• onion – 5 heads
• salt, spices (black and allspice, bay leaf, chili pepper, red pepper, sweet paprika) - to taste

The most labor-intensive part of this recipe is cleaning and gutting the large fish. If you use small fish, then it’s easier; you don’t need to gut anything. After the fish is prepared, cut the vegetables: onions and carrots into rings, and tomatoes into cubes. Then we place the vegetables on the grill of the multicooker or on the bottom of a large pan, place the fish on top, cover it with spices, pour in vegetable oil and ketchup. Place another layer of tomatoes on top of the fish. Bring all ingredients to a boil and cook for 1 hour. This is necessary so that all the bones in the fish are boiled and become soft. At the end of this hour, the fish can be cooled and stored in the refrigerator for several days or even rolled into jars. If you decide to preserve fish, then place it dense layer into pre-sterilized jars, cover with foil and place in the oven or multicooker for 5 hours on the “Baking” mode at a temperature of 100°C. When this time is up, boil vegetable oil in a saucepan, add it to the jars and roll them up.

Recipe 2

There is also a simple recipe for canned fish in oil. To prepare it you will need:

• any fish – 1.5 kg
• onion - 6 heads
• vegetable oil – 1 l
• salt, bay leaf, black and allspice, cloves - to taste

Clean and gut the fish if using large varieties. Salt it and sprinkle with spices. Cut the onion into half rings and place it on the multicooker rack or on the bottom of the pan. Top with bay leaf, peppercorns, cloves, place fish, previously salted and peppered, on top of the onion. Pour in oil and a little water, then close the lid and cook over medium heat or in the “Cooking” mode for 1.5 hours. Place the hot fish in sterilized jars, cover it with onions, pour in the liquid in which the fish was cooked, and roll up.

Recipe 3

And finally, everyone’s favorite mackerel in oil. To prepare it, take:

• mackerel – 2 pcs.
• refined vegetable oil – 200 ml
• salt – 1 teaspoon
• black peppercorns – 10 pieces

The entrails should be removed from the fish, the fins and head should be cut off, and then washed. After this, cut the fish crosswise into pieces 2-3 cm wide. Place the pieces of fish in a jar, sprinkling with salt and pepper. Pour in vegetable oil so that 1.5-2 cm remains to the edge of the jar. Cover the jars with lids without rubber bands and place in the oven for 15 minutes at a temperature of 180°C. After 15 minutes, reduce the temperature to 100°C and simmer the fish for 6 hours, then roll it into jars or cool and eat. We wish you delicious preparations and Bon Appetit!

Canned fish is rightfully considered a universal 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-bought canned food is stuffed with preservatives, thickeners, flavor enhancers and additives, which have a detrimental effect on health. Homemade preparations have a natural composition, therefore they are of higher quality and healthier. Let's bring practical recommendations, let's highlight the main aspects.

Cooking features

1. To prepare canned food, you can use any fish, both sea and river. However experienced housewives Through trial and error, we identified certain varieties that are optimal for harvesting. Give preference to carp, pike, tench, bream, roach, crucian carp and other species that live in large bodies of water. As for sea fish, mackerel, capelin, and sprat are most often canned.
2. Fish suitable for home preparation should not be damaged. Carefully inspect the carcass before preserving it, use only fresh products. In most cases, corn, olive or vegetable oil is added to the product. This ingredient improves taste qualities and increases shelf life. You can often find recipes based on tomato sauce with seasonings and aromatic spices.
3. Canned fish are rolled into small jars. The optimal volume is considered to be from 0.3 to 1 liter. Before placing the finished product into containers, they must be sterilized. A water bath is used for these purposes. To carry out the procedure, take a wide pan, place a cloth or board on the bottom, and place a jar. Fill with water and boil over medium heat for a quarter of an hour. Do the same with the lids.

Sprats in wine

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

1. Small fish (sea or river) are suitable for preparing canned food. Give preference to minnows, roach, perch, ruffe, dace, etc.
2. After selecting the raw materials, clean the carcasses from scales, remove the intestines and clean the cavity from the dark film. Wash the fish thoroughly under running water and dry it so that it does not soften.
3. Select the optimal pan with thick walls and bottom, cut the onion into rings, place one part in a container in a thin layer. Now place small fish in one row and add salt on top. Re-layer the onions, alternating ingredients until the pan is 2/3 full.
4. After this, add peppercorns, bay leaves, and oil. Mix table vinegar (9% concentration) with white wine, pour it over the fish. If desired, you can replace the wine with drinking water, observing the proportions.
5. Cover the pan with a lid, place on the stove, and simmer on low power for about 4-4.5 hours. Owners of pressure cookers will have it much easier; the cooking time is reduced to 1.5 hours.
6. The structure of the fish will tell you about the readiness of the product. The carcass has bones so soft that they literally melt in your mouth, you won’t even notice them. Once this consistency is achieved, roll the product into sterile jars and send to long-term storage to the cellar

Sprat with vegetables in tomato

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

1. Clean capelin, roach or sprat from the entrails, cut off the heads, tails and fins. Wash and dry the carcasses. Rinse the tomatoes with water, remove the stems, pass the vegetables through a food processor, blender or meat grinder, and pour the tomato juice into an enamel pan. Turn the burner to low and cook the chopped tomatoes for about half an hour (until boiled down). After this, add sugar, salt, stir until the crystals dissolve.
2. Peel the carrots and grate them on a coarse grater. Cut the onion into half rings, fry the vegetables until golden brown in sunflower oil. Send the frying to the tomatoes, stir, simmer under the lid for another 10 minutes, turn off the stove.
3. Take a thick-walled saucepan. Place a layer of boiled and fried tomatoes on the bottom, then add the fish, placing it in one row. Fill the pan 2/3 full, without fail. the last layer must be vegetable. Add peppercorns, bay leaves and other seasonings as desired.
4. Cover tightly with a lid, simmer for 3 hours, do not stir. A quarter of an hour before the end of the procedure, take Chinese chopstick, make holes in the canned food. Pour vinegar over the mixture so that it flows into the holes and saturates the composition.
5. Sterilize containers and lids in a water bath, dry them so that moisture does not get into the canned food. Package the finished product, roll it up, cool at room temperature. Take it to a basement or cellar for storage.

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 cut the fish. Cut off the head, tail, fins. Remove the insides and scrape off the dark film in the cavity. Wash the carcass and dry it with paper towels.
2. Cut the fish into thin slices; if desired, you can remove the backbone. For fillet lovers, it is recommended to remove the skin, then chop the carcass into small slices.
3. Prepare the jars and sterilize them in a convenient way. You can place the containers in the oven and heat them well. Some perform the procedure using a water bath (boiling for about 20 minutes).
4. After sterilization, dry the container, begin laying out the fish slices in layers, covering each row with salt and ground pepper. Fill the container in such a way that the fish reaches almost to the neck (1-2 cm indentation). After all manipulations, fill the product with oil.
5. Now select a wide pan with a thick bottom, place a thick cloth or board. Place the jars in it so that they do not touch each other. Pour water, the liquid should reach the middle of the jars.
6. Boil the product for about 20 minutes until the bones (if any) are completely softened. Before turning off the burner, take 1 slice and taste it. If everything is fine, roll up the jars and cool naturally.

Sprats in a slow cooker

• fish (any) - 1 pc. big size
• carrots - 1 pc.
• tomato paste - 60 gr.
• onions - 2 pcs.
• vinegar - 25 ml.
• salt - 70 gr.
• seasonings - at your discretion

1. Gut the carcass, remove the head, fins, tail, remove the scales. Remove the bubble located in the cavity of the fish. Perform the steps carefully, otherwise it will tear and give the sprats bitterness.
2. After all the manipulations, wash the carcass, dry it with paper towels, and cut into slices. Then mix the seasonings with salt and rub the fish on all sides.
3. Take out the multicooker bowl, place the raw materials in it, and start preparing the sauce. Dilute tomato paste with water 1:1, stir. Pour in table vinegar and pour the resulting sauce over the fish.
4. Peel and grate the carrots, chop the onion into rings, place the cooked chopped vegetables on top of the fish in the sauce. Place the multi-bowl in the device, close the lid, and set the “Extinguishing” mode.
5. To check the readiness of the sprat, take out a small piece and taste it. The bones should become soft and barely noticeable. After stewing is complete, roll the fish into sterilized jars, store it or start eating immediately.

Sprats in tomato

• fish (any) - 1.3 kg.
• tomatoes - 2.1 kg.
• salt - 30 gr.
• vegetable oil - 150 ml.
• onions - 320 gr.
• pepper (peas) - 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 the fish and prepare the carcass for preservation. Wash it and cut it into small pieces. Rub the slices with salt and leave for 1 hour. At this time, start preparing the tomato sauce.
2. Wash the tomatoes, remove the stems, and place in a wide enamel pan. Pour in a small amount of water, add seasonings, vegetable oil, granulated sugar and vinegar. Cook the vegetables for about half an hour, then turn off the burner.
3. Rub the tomatoes through a sieve or grind in a blender/meat grinder. Add table vinegar, then put it on the stove again, simmer over medium heat for 30 minutes. At this time, fry the fish slices in a frying pan, after dipping them in flour.
4. Sterilize the jars and dry them, otherwise even a drop of water can ruin the entire product. Place the fish in containers and fill with the resulting tomato juice. Place in a wide saucepan and boil in a water bath for about 1 hour.
5. After the expiration of the prescribed period, roll up the container, put it to sterilize, the duration of the procedure is 4 hours. To prevent the lids from being torn off, secure a special holder. Next, take out the twists, turn them upside down, and cover with a warm cloth. Let cool under natural conditions and store.

Preserving fish in the oven

Sprats can be cooked not only in a slow cooker or on the stove, but also in the oven. Remember a few important rules to carry out preservation correctly.

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 liters.
2. Before storing raw materials, sterilize and dry the containers, otherwise the jars may explode during storage. Place the fish in such a way that there are no gaps.
3. To ensure that the fish is steamed well, wrap the neck with food foil. Make sure that no air gets into the cavity, otherwise the product will dry out.
4. Place a baking sheet with water on the bottom shelf to moisten. In this case, the containers with the composition will be placed in the middle of the oven.
5. After you send the jars with the contents inside, wait until they boil, then reduce the power to 100 degrees. Preserve the sprats in this mode for 5 hours, then pour in hot vegetable oil and seal.

It is not difficult to prepare sprats if you have information regarding available technologies. Choose fish to suit your taste and budget, consider recipes based on tomato juice, vegetable oil, add spices and seasonings as desired. Preserving fish is an easy process, the main thing is to follow important features, observe the proportions and exposure time.

Video: canned fish at home

Olga Gatkevich 07/29/2015 31004

If your husband often brings home a catch that you no longer know what to do with, I suggest making canned fish - my mother-in-law once shared the recipe with me. And I told her “thank you” more than once, using these useful tips.

First, decide whether you are going to eat your favorite delicacy right away or put it in jars and roll it up - the method of preparation will depend on this. And the amount of time spent on this is directly proportional to the size of the fish. You don't need many ingredients. Let's get started!

Canned fish in oil

Ingredients:

• 1 kg river fish;
• 2-3 large carrots;
• 3-4 large onions;
• 4 bay leaves;
• 10 black peppercorns;
• 1.5 tsp. salt;
• 2 tbsp. l. vinegar;
• 0.5 bottles of vegetable oil.

Clean the fish from scales, remove the insides and rinse thoroughly under running water. For large specimens, cut off the heads and fins; for small ones, this is not necessary. Divide larger fish into pieces approximately 5 cm long. Add salt and let sit for 30-60 minutes.

Take a large saucepan, put fish, peeled and finely chopped onions and grated carrots, and spices into it. Top with vegetable oil and 1 tbsp. water and put on fire. When the liquid boils, reduce the heat. Small fish take about 2 hours to cook, large fish about 3. Alternatively, you can cook canned fish in a duck roaster by placing it in the oven for 3 hours at 180°C.

Readiness is determined by the bones of the fish: they should become soft, as in store-bought canned food.

If you want to prepare a dish made in this way for future use, sterilize the jars in advance, preferably half-liter jars. Place canned fish in them and roll them up. They need to be stored in a cool, dark place.

Canned fish in tomato sauce

Ingredients:

• 1 kg of river fish;
• 2-3 large carrots;
• 3-4 large onions;
• 4 bay leaves;
• 10 black peppercorns;
• 1.5 tsp. salt;
• 2 tbsp. l. vinegar;
• 5-8 tbsp. l. tomato paste.

Method for preparing canned food tomato sauce not much different from the previous one. When you put the fish, vegetables and spices in a pan, pour them not with vegetable oil, but with 3 glasses of water with tomato paste diluted in it. This is where all the differences end. The fish is stewed or simmered for the same 2-3 hours until its bones become soft.

If you decide to cook canned food in a slow cooker, turn on the appliance and select the “Stew” program and set the duration to 4 hours. After this time, you will get amazing-tasting fish!

You can prepare homemade canned food yourself not only from river fish, but also from sea fish. Differences in the habitats of the main ingredient do not affect the recipe for preparing the dish. Some housewives with imagination add ready-made spices in bags to canned food, brew black tea so that the fish is golden, or replace tomato paste with fresh tomatoes. And many inventive individuals even manage to simmer the dish in the oven directly in glass jars - this process takes as much as 8 hours! This is where the differences in preparing canned fish at home usually end.

I hope you find my recipes useful for enjoying your own homemade fish appetizer throughout the year. Bon appetit!

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Recipe for canning sprat from river fish

Kitchenware: three glass jars volume 0.5 liters; three iron caps for jars; kitchen ceramic knife; pressure cooker; wooden cutting board; measuring cup and kitchen scale; spacious deep bowl; device for rolling caps; a warm blanket.

Ingredients

Step-by-step preparation

1. We clean the fish in the amount of 900-1000 g from scales, then cut off the tail, head, fins and take out the insides. Wash the fish thoroughly under a strong stream. cold water. Cut the carcasses into small pieces approximately 2.5-3 cm wide.
2. Place the chopped product in a deep bowl and add 18-20 g of salt there, mix thoroughly.
   
   
3. At the bottom of each jar we place 8-9 peas of a mixture of peppers, 1 bay leaf, a pinch of nutmeg and 2 cloves.
   
   
4. Place the prepared pieces of fish tightly on top of the spices to the level of the narrowing of the neck of the jar.
   
   
5. Fill the fish sunflower oil so that all the pieces are covered with liquid. Cover the jars with lids and place them in the pressure cooker.
   
   
6. Fill the device with cold clean water to the level of narrowing of the neck of the cans. Close the pressure cooker with a lid and place it on high heat. Bring the water to a boil, then reduce the heat to low. Leave the canned food to cook for 2.5-3 hours. After three hours of canning, remove the pressure cooker from the stove and allow the water to cool completely.
   
   
7. We take the jars out of the water and roll up the lids using a device designed for this. We send the canned food to a dark place, wrap it in a warm towel and leave it like that overnight. Place the cooled preserves in the refrigerator or cellar for long-term storage.
   
   

You can follow the entire process of preserving sprat at home by watching the video below.

• When choosing fish, I advise you to pay special attention to perch, roach, minnows, and ruffs. Canned food from listed types fish will surprise and delight you with their aroma and unusually pleasant taste.
• If you are going to add crushed spices to canned food, mix them with fish pieces rather than putting them separately in a jar.
• Cloves and nutmeg are very aromatic spices that have a specific taste, so don't put too much of them. Added spices in moderation will give canned fish a pleasant spicy taste.
• The recipe indicates the amount of salt to obtain lightly salted preserves. If you like salted fish, then increase the amount of this spice.

Recipe for canned river fish in tomato sauce

Cooking time: 1 day and 10 hours.
Calorie content (per 100 g): 92-99 kcal.
Number of cans: four liter jars.
Kitchenware: a large diameter frying pan, preferably with a non-stick coating; wooden spatula with a thin edge; measuring cup and kitchen scale; several spacious bowls; four liter jars and four lids for them; wooden cutting board; kitchen ceramic knife; large saucepan; cloth or kitchen towel; a warm blanket; device for sealing cans.

Ingredients

Step-by-step preparation

Preparing the fish

Let's prepare canned food

Carefully remove the jars from the pan and roll them up. We put the canned food in a dark place and wrap it in a warm blanket. When the jars have cooled completely, we send them to a storage area for preservation.

Video recipe for canned river fish

You can watch the step-by-step process of canning river fish in tomato sauce in the video below.

Recipe for canned river fish in a slow cooker

Cooking time: 4:20-4:40.
Calorie content (per 100 g): 123-128 kcal.
Number of servings: from 3 to 7.
Kitchenware: kitchen ceramic knife; several deep containers of different sizes; multicooker of any brand; wooden cutting board; measuring cup and kitchen scale.

Ingredients

Step-by-step preparation

1. We clean, wash and gut the fish in the amount of 900-1000 g.
   
   
2. Place 6-7 bay leaves and 11-13 allspice peas into the bowl of the device. Peel the onion, rinse thoroughly and cut in half. Place the onion halves into the bowl with the spices.
   
   
3. Cut the fish into pieces 3-4 cm wide.
   
   
4. Place the chopped carcass in the bowl of the device and add 8-10 g of salt.
   
   
5. Pour 65-70 ml of vegetable oil and 10-12 ml of vinegar there. Then add 230-300 ml of water. The liquid should completely cover the fish pieces.
   
   
6. Close the lid of the device and select the “Quenching” or “Simmering” program. Cook the dish for approximately 4-4.5 hours.
   
   
7. After the specified time has passed, we leave the fish to languish in the “Warming” mode for about 10-15 minutes.
   
   

Video recipe for canned river fish

After watching the video below, you will learn how to prepare canned river fish in a slow cooker according to the recipe described above.

• There is a desire to surprise and pamper your family with an unusually fragrant and amazing delicious dish? Prepare —solyanka with sausage and pickles—. It is believed that this dish comes in handy the next day after a stormy feast.
• No less tasty and very nutritious. This delicacy will appeal to all members of your family, even the picky ones. You can also slightly simplify the recipe and cook it. This dish will be a wonderful decoration for the holiday table.
• Have you ever tried it? If not, start gathering the necessary ingredients now. The amazing taste, delightful aroma and exquisite appearance of the dish will amaze any gourmet.
• Your friends will appreciate your culinary skills if you cook something delicious for them.
• “Funchoza with chicken and vegetables” is confidently displacing the usual pasta and egg noodles from Russian cuisine. If you want to know why, then cook this incredibly tender and amazing-tasting dish.

I hope that after reading my recipes you are intrigued and are already going to the supermarket to buy ingredients for canning fish. Be sure to tell us in the comments about your family’s impressions of canned river fish using the recipes described above. If you are familiar with other canning recipes, please share the information in the comments. I wish you only enthusiastic exclamations and praise! Eat for your health!