Homemade canned river fish in oil. Homemade canned fish from river fish

Many people like the taste of canned fish, but lately it has been difficult to find high-quality products on store shelves. To extend the shelf life, preservatives and flavor enhancers are often added to fish products, so such products can hardly be called natural. But, if you have enough fresh fish, you can always prepare it for future use by cooking delicious canned food without artificial preservatives.

In this article, we will look at not only general rules fish canning that have been used to preserve fish for a long time in the past, but here are some proven recipes for home fish canning.

fish canning

When planning to cook canned fish at home, it must be borne in mind that in the process it will be necessary to strictly follow the recipe and technology. Only in this case, the fish will not deteriorate during storage (Figure 1).

In order for canning at home to be successful, we recommend that you familiarize yourself with its basic rules:

You can preserve any variety, both river and sea. Most often, crucian carp, pike, carp, bream and other inhabitants of local reservoirs are used for this purpose.
Fish intended for canning must be absolutely fresh and without signs of damage to the skin.
The duration of storage directly depends on the quality of the vegetable oil used for preservation, so it is advisable to use only the highest quality oil for filling.
All products must be handled under clean conditions and all containers must be thoroughly washed after each step.
The safety of canned food also depends on the duration of sterilization. Depending on the size of the jars, it should be at least 8-10 hours.

Picture 1. Canned fish home cooking

If the technology for preparing canned fish was strictly followed, the product does not need to be provided with special storage conditions. In hermetically sealed jars, such a product can be stored all winter and room temperature.

Note: If you notice that the lid on the jar is swollen, it is better to immediately throw away such canned food. Bloating indicates that pathogenic microorganisms have begun to multiply in the product, and eating such canned food is extremely dangerous for health.

If you are not sure that you managed to properly sterilize canned fish and seal jars hermetically, it is best to store the product in the refrigerator and consume it within a week after preparation.

Canning fish at home

If you have a large amount of fresh fish, it is not at all necessary to dry or dry it. It is quite possible to cook delicious homemade canned food that will help diversify the diet. As a rule, large specimens are used for canning, from which it is convenient to remove the bones. But, if you only have small fish at your disposal, do not despair: canned food can also be prepared from it.

To prepare such canned food, you will need the fish itself, carrots, onions, water, vegetable oil and your favorite spices. In addition, you need to wash and sterilize half-liter and liter jars in advance.

Introducing step by step recipe canning small fish at home:

We carefully gut the fish and wash it under a stream of running water so that bitterness does not remain in the pulp.
Next, fry the carcasses in a pan in a large amount of vegetable oil. In fact, the fish should swim in the oil until a golden crisp forms on its surface.
After that, we start preparing the sauce. To do this, you need to peel and chop the onions and carrots in an arbitrary way, and fry the vegetables until a pleasant golden color. As soon as the vegetables are golden, add a little water to them, salt, pepper and add a small pinch of sugar. After that, you need to leave the vegetable mass to languish on the lowest heat for half an hour.
We lay out the fried pieces in sterilized jars and pour vegetable sauce.

After that, you just have to tightly seal the jars with lids, wait for them to cool completely and put them in the refrigerator for storage. Since such a fish preparation is not sterilized, its shelf life is short, even in a cold room.

Fish in oil

Many people like canned fish in oil, which can be stored long time. Observing the technology of their preparation, you will be able to cook such a product with your own hands (Figure 2).

Here is the recipe below canned fish in oil in liter jars. For it you will need 2 kg of fish, sunflower oil, pepper, Bay leaf and citric acid (4 grams per liter jar).

First of all, you need to properly prepare the fish. It must be thoroughly cleaned of the insides and large bones, and rinsed under a stream of water so that no blood or particles of the insides remain inside the carcasses. If the carcasses are large, they should be cut into several parts.

Next, the fish needs to be slightly salted. To do this, put the pieces in a separate container and sprinkle with salt at the rate of 30 grams of coarse rock salt per 1 kg of raw materials. The carcasses should be shaken slightly to evenly distribute the salt, and left for an hour and a half at room temperature.

While the fish is salting, we prepare the jars (we wash and sterilize the containers). In a separate pan, boil and cool sunflower oil. Its operating temperature should be 90 degrees, so it is better to heat the oil immediately before laying the workpiece in jars, but if you were unable to support optimal temperature, you can reheat the oil.

Figure 2. Canned in oil

At the bottom of each container lay out 4 peppercorns and one bay leaf. Now we fill the jars with fish so that the pieces do not reach the top of the container by about 2 cm. Next, pour 4 grams into each jar citric acid, which will act as a preservative. Now the workpiece needs to be properly sterilized. To carry out this process technologically correctly, you must first put a large pot on the stove and put the jars in it. Next, fill the container warm water(no more than 25 degrees), slightly without adding to the edge of the cans, cover the containers with lids and heat them over moderate heat for an hour.

During the sterilization process, the product will begin to secrete juice, which must be drained, and the resulting space filled vegetable oil(50 grams per can). Now re-cover the jars with lids and boil for another hour. Further, the cans can be rolled up with metal lids, but the cooking process does not end there. In order for the workpiece to be preserved, the rolled up jars are sterilized for another 8-10 hours on the slowest fire, and then cooled without being removed from the water for sterilization.

If you have carried out all the stages of preparing canned fish correctly, the workpiece will be quite successfully stored throughout the winter in an ordinary pantry. But, if you notice that the lid on the jar is swollen or the canned food itself has acquired an unpleasant odor, it is better not to eat them.

Canned fish in tomato sauce

No less tasty is the fish cooked in tomato sauce(Figure 3). Of course, such canned food can be easily bought in the store, but it is much more pleasant to please family and friends with a home-made product.

Note: As in the previous recipe, cooking begins with preparing the fish. She needs to remove her head and entrails, cut off her tails and fins, and also thoroughly wash the inside so that there is no blood left in it. Large carcasses are cut into pieces, and small ones are preserved whole.

After the fish is cleaned and washed, you need to drain the water or dry the carcasses with a paper towel.

Further preparation of canned fish in tomato sauce is as follows:

Fish carcasses are sprinkled with salt at the rate of 1 tablespoon per 1 kg of raw materials. The product is left for 30 minutes, and then each carcass is rolled in flour and fried on all sides in a large amount of vegetable oil until golden brown.
After that, the carcasses should cool slightly so that they can be put into jars in the future.
When all the containers are filled, they are poured with tomato juice so that the liquid does not reach the top of the neck by about 2 cm.

Separately, attention should be paid to the preparation of tomato filling. For her, you need to peel and cut into half rings 300 grams onion and fry it until golden brown in vegetable oil.

Next, you need to peel and grind through a sieve 2 kg of ripe tomatoes. If desired, you can use a blender to grind. Pour the tomato mixture into an enamel pan, add the fried onion, 1 tablespoon of salt and 4 tablespoons of sugar. You also need to add 4 tablespoons of 5% vinegar and spices (4 bay leaves, cloves and peas of black and allspice). Bring the mixture to a boil, but do not boil.

Figure 3. Preservation of fish in tomato sauce

The next step in preparation is sterilization. To conduct it correctly, jars filled with fish in tomato are placed in a large saucepan and filled hot water(temperature around 70 degrees). Cover the pot with a lid and let it boil for 50 minutes. After that, each jar is rolled up with a lid and sterilized for another 6 hours. The blanks must cool directly in the water in which they were sterilized.

Home salted fish

At home, fish can not only be preserved, but also salted. Most fast way- dry salting, which is often used to prepare red varieties.

Note: When using the dry salting method, it should be borne in mind that the shelf life of the product will be no more than three days.

home technology quick salting extremely simple. First you need to clean the carcasses and cut them into portions. If you are using red fish (trout or salmon), the scales can be left on. Then just rub it large quantity salt, wrap in a clean, dry cloth or parchment paper and refrigerate. As a rule, the product is completely salted out within three hours. Determining the degree of readiness of the fish is very simple: if it is salted normally, the skin and bones will easily separate from the pulp.

If desired, the fish can be grated not only with salt, but also with pepper. You can also add some sugar, which will retain moisture inside the fish and make it more juicy. Some people add a pinch of fresh herbs to the salt. In the future, carcasses prepared in this way can be frozen to extend the shelf life.

Marinated fish or preserves

Marinated fish is not inferior in quality to salted or canned. In addition, during the cooking process, almost all useful material. As a rule, river fish is used for pickling, but, if desired, sea fish can also be prepared according to the same recipe (Figure 4).

For home pickling, you will need 1 kg of any fish, 2 large onions, a liter of water, 250 ml of wine vinegar, 365 grams of salt, a glass of sugar, 100 ml of vegetable oil and spices (allspice and black peppercorns, bay leaf and dry dill seeds).

First, the fish must be properly gutted and washed under running water. Next, the carcasses should be slightly dried with a paper towel and generously sprinkled with salt. On average, 2 kg of fish will need 300 grams of salt. We cover the bowl in which the product is located with cling film and send it to the refrigerator for a day.

Note: Salting fish is milestone pickling, as in the process, helminths that may be there are destroyed in the meat.

When the fish is salted, it must be washed again. To do this, put the carcasses in a deep container and turn on the water. Thus, the fish is washed for 15 minutes, and then additionally soaked in the liquid for several hours. During this time, all salt residues will leave the pulp.

Further pickling of fish is carried out as follows:

Marinade preparation: put a pot of water on the fire and after boiling add 65 grams of salt, sugar, vinegar and spices to it. We wait until the liquid boils again and salt and sugar dissolve in it. After that, immediately remove the pan from the heat and let the liquid cool to room temperature.
Preparing vegetables: while the marinade is cooling, peel the onion and cut it into thin half rings.
Filling jars: we take the fish out of the water, dry it with a towel and put it in sterilized jars, alternating layers of fish and onions. Next, fill the workpiece with marinade and add a little vegetable oil to each jar.

Figure 4. Pickling steps

After that, it is enough to close the banks nylon lids and send to the refrigerator. The dish will be ready in 5 days, but in order for all the pieces to marinate evenly, it is advisable to shake the containers twice a day.

Pickled herring

Pickled herring homemade will be a great decoration holiday table, especially since there are quite a lot of recipes for its preparation (Figure 5). We will bring only the most delicious and original ones so that you can surprise your guests with an unusual fish dish.

Korean marinated herring is very interesting. If desired, mackerel, sardine or any other fish can be cooked in the same way. Of the ingredients, you will need 1 kg of fish, 4 onions, a tablespoon of tomato paste, 75 ml of nine percent vinegar, half a glass of vegetable oil, a large tablespoon of salt and half a teaspoon of black and red ground pepper.

Now let's start cooking:

We gut the herring, cut off the head, tail and fins, take out the insides. The fish will turn out much tastier if you cut it into fillets and cut into portions.
Peel and cut the onion into thin half rings.
Put the fish in a large bowl or pan, tomato paste, salt and spices. We add vegetable oil at the very end, since salt does not dissolve well in it.
Mix the mixture thoroughly and add onion and vinegar to it.

The fish needs to be mixed again and put in the refrigerator. If you used fresh fish, it will be ready in a few hours, but ice cream is best left in the refrigerator overnight.

Figure 5. Types of pickled herring

Dutch herring is also very tasty and unusual. To prepare it, you will need 2 fish, 1 carrot, 2 onions, half a lemon, 6 teaspoons of sugar, 10 black peppercorns and 12 bay leaves.

We cut the carcasses, clean them from the insides, fins, head and tail, and cut into thin strips. Peeled vegetables also need to be chopped: grate the carrots, cut the onion and lemon into thin half rings.

Now we take a deep bowl and put half of all vegetables and spices on its bottom. Next, lay out the fish and sprinkle with the remaining spices. After that, it is enough to tighten the bowl with a film or cover with a lid and put it in the refrigerator for two to three days. This recipe does not use salt, but the finished dish is very tasty and fragrant, and you can add salt directly when serving.

cook delicious herring homemade salting easy at home and finished product it turns out extremely fragrant (figure 6).

If you also want to cook such fish, prepare in advance the right ingredients: 3 kg herring, 1 liter chilled boiled water, a tablespoon of salt and sugar, a glass of vegetable oil and spices (coriander, bay leaf, cloves and peppercorns).

Figure 6. Stages of salting herring

First you need to clean the herring, rinse it with water and put it aside for a while. Next, we prepare the marinade: first we dissolve spices, salt and sugar in water, and then add vegetable oil. Bring the liquid to a boil and cool at room temperature. We put the fish carcasses in any convenient container and pour the marinade so that the liquid completely covers the carcasses. Cover with a lid, put oppression and put in the refrigerator for two days.

Detailed instructions for cooking canned fish at home are shown in the video.

Today it is quite difficult to find tasty and at the same time safe canned food in supermarkets. After all, manufacturers often sell us goods from low-quality raw materials and with a high content of preservatives. In this article, you will learn how to cook canned fish at home. And also some tricks that are used experienced housewives.

Homemade canned fish: basic cooking rules

For the preparation of home canned food, you need to take only fresh fish that does not have any defects or damage. In this case, you can choose both sea and river. Everything will depend only on your personal preferences.

As a filling, only oils of vegetable origin should be used. It can be sunflower, as well as olive or corn oil. You can use tomato sauce, the recipe of which will be described in detail below.

Home-made canned food (fish) should be rolled up only in glass jars. This will ensure not only high tightness, but also allow to evaluate appearance product after long storage. It is better to choose jars with a volume of 0.5 to 1 liter. This volume is not only convenient for serving, but also allows you to evenly boil the fish in the oven.

Canned fish in a multicooker

Such a modern kitchen appliance as a slow cooker also allows you to cook home preservation. In this case, you do not need to lay out the fish in banks. It is enough to flavor it with spices and put it in a multicooker bowl. For complete cooking, it is enough to use the "Extinguishing" mode for 20-30 minutes. Only after that the fish is laid out in sterilized jars and poured with oil or sauce.

Canned fish in a slow cooker is superior to the traditional cooking method only if you have a small amount of fish. After all, the bowl of this kitchen gadget is rarely more than 4-5 liters.

What kind of fish to choose for home preservation?

Almost any fish can be used to make canned food at home. If we talk about freshwater species, then it can be bream, crucian carp, carp, roach and even pike. However, experienced housewives praise canned mackerel very much. After all, it is this fish that is traditionally associated with store-bought canned food, which is so popular in our country. But this does not mean at all that you should limit yourself in the choice of raw materials. For example, canned fish river fish although they are distinguished by a high content of bones, they are prepared several times faster than marine species.

Ingredients such as carrots, garlic, dill, parsley and other greens will help reveal the taste of fish. Therefore, you can safely experiment in search of the most successful combination of products.

Canned fish in oil

The easiest recipe for homemade canned food involves using a lot of oil. For cooking you will need:

2 kilograms of large fish;
salt, black pepper and bay leaf;
200 grams of vegetable oil.

The fish should be cleaned and cut into pieces 4-6 centimeters long. In sterilized jars, you need to lay the pieces so that the distance between them is minimal. In a bowl, mix salt, black pepper, oil and a little water. Pour canned food with the resulting sauce and add bay leaf. Preheat the oven to 120 degrees and place the cans of fish on a baking sheet. To prevent glass jars from bursting, you should constantly monitor the cooking process. After 3 hours, you can remove the canned food from the oven and roll it up with an airtight lid. Before sending the jars to a cool place, you need to completely cool them at room temperature.

Canned fish based on oil will appeal to everyone without exception. After all, this product will remind you of the one that was produced on the territory of the former Soviet Union and met the increased requirements for quality and safety.

Canned fish in tomato sauce

To give canned food a more piquant taste, you can prepare a filling based on tomatoes. The cooking technology will be similar to the recipe using oil. However, in this case, you must first make the sauce. To prepare it you will need:

500 grams of tomato paste;
2-3 large onions;
300 grams of carrots;
salt, pepper and spices to taste;
300 ml of water.

Onions and carrots should be cut into small cubes and fried in a pan. After the formation of a golden crust, add tomato paste and water. Salt and season with spices. Simmer over low heat for 15 minutes. The fish laid out in sterilized jars should be poured with the resulting tomato sauce and sent to the oven for 3 hours. Such canned goods will differ rich taste and very soft fish fillets.

How long can homemade preserves last?

Unlike a store product, home preservation not stored for very long. This is due to the fact that preservatives are not added to the fish, as happens in plants and factories. Therefore, the home process of producing a delicious delicacy requires maximum sterility.

After preparation, canned fish can be stored for no more than 6 months in a cool place. It is good if it is a basement where a constant temperature is maintained. Before opening the jar, be sure to evaluate the appearance of the fish. If you notice the formation of plaque or a change in color, it means that the seal was broken during the cooking process. Such canned goods are unsuitable for consumption. It is better to dispose of the product and keep it away from the table. That is why it is very important to mark conservation with a marking with the date of manufacture. This will help to avoid poisoning and other troubles that may be associated with expired products.

Home-cooked canned fish great way diversify your diet not only tasty, but also extremely healthy dish. After all, such a product can be served on the table as a snack or used to prepare holiday salads.

Do you like canned fish, but doubt the quality of a store-bought product? Cooking them is not difficult at all and with your own hands. Canned fish in tomato at home are prepared from any type of fish and according to different recipes. The best of them will be presented in our article.

One of the advantages of homemade canned fish is that even an inexpensive fish turns out 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 from the head, entrails and tail, washed and cut into 4 cm pieces.
Carrots and onions (300 g each) are chopped into cubes. Carrots, if desired, are rubbed on a coarse grater.
Tomatoes (500 g) are mashed with a meat grinder or blender. Instead of a tomato, you can take tomato paste (about 3 tablespoons), but then it must be brought to the desired consistency with water, topped up to a volume of 500 ml.
In a saucepan with thick walls or in a multicooker bowl, first layer the tomato, then the fish, vegetables and spices (50 ml of vinegar, 100 ml sunflower oil, 25 g salt and twice as much sugar).
The stewing time of the dish under the lid on the stove is 3 hours, in the multicooker (“Stewing” mode) - 4 hours, in the pressure cooker - 1.5 hours. The fish should literally languish in tomato sauce, then it will turn out to be very tender, all the bones will become soft, as in industrial canned food.

How to cook gobies in tomato at home

One of the most favorite canned foods since childhood are gobies cooked in tomato sauce. This fish is inexpensive, affordable and tasty. Gobies are prepared in tomato at home in just 4 hours and are identical to the store product.

Prepared (cleaned and washed) fish is placed in layers in an enamel pan. Between the layers add onion rings, salt, pepper to taste and a couple of tablespoons of vegetable oil. In this way, the pan is filled to the top. Then table vinegar it is diluted with water to taste, so that a sourish liquid is obtained, and poured into the fish. 100 ml of vegetable oil is also added there. The pan is covered with a lid and sent to the stove. The fish will languish over low heat for 4 hours. 40 minutes before the end of cooking, a tomato is added (3 tablespoons per 3 liter saucepan). This fish will keep 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. Home-cooked sprats 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. In a frying pan, fry the onion, cut into half rings. Then it is transferred to a refractory baking dish, put fish, salt (½ teaspoon) and sugar (1 teaspoon), coriander, garlic and other spices to taste on top, pour a glass 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 prepared next recipe, clogged for the winter without prior sterilization. At the same time, they “winter” very well in a dark and cool place, 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 crushed in a meat grinder or blender.
Tomato, carrot and onion are mixed with salt (3 tablespoons), sugar (4 tablespoons) and vegetable oil (100 ml).
Fish are placed in layers in a pan and Vegetable mix, after which she goes 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 in sterilized jars, covered with lids and corked with a can key.

From this amount of ingredients, 5 half-liter cans of delicious homemade canned food are obtained.

How to cook canned fish in an autoclave?

Absolutely any fish can be canned in an autoclave. The bream, perch, and capelin are also delicious. You can even take fresh-frozen mackerel and it will be delicious too.

Preparing canned fish in a tomato in an autoclave according to the following recipe:

Mackerel (2 kg) is peeled and cut into large pieces.
Onion (2 pieces) is fried in vegetable oil, after which finely chopped tomato (2 pieces) is added to it.
Tomato paste is added to the vegetables in the pan, vegetable oil is poured (2 tablespoons 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 jars are sealed with lids using a can key.
In the autoclave, canned fish will be cooked for 45 minutes at a temperature of 110 °.

The following tips will help you cook very 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 become worse.
To keep canned food longer, it is recommended to put them only in sterilized jars.

Fishing is considered successfully completed when the fish is not only caught, but also eaten.

What to do with a big catch? Cooking all the fish at once does not work. Distribute to friends? A good option.

Fisherman's Cuisine - Fish Preservation at Home

The rest of the catch is rolled up in jars.

The fish is preserved hot sauces with few seasonings. More often than not, salt is the only preservative. Such canned foods are called natural. Use as a snack with rice, potatoes. They make sandwiches.

Natural canned food is safely given to children. Soups and borscht are prepared (added at the last moment before turning off the stove), main dishes, hodgepodges.

Experienced anglers know the recipes for canned fish.

Canned fish in oil

Small fish are used whole, large fish are cut into pieces. Any river fish will do. Vegetable oil is of high quality. The product is hoarded, fried, used raw before preservation.

Fish for raw conservation is cut, cleaned of scales, washed, large specimens are cut into pieces. Add two tablespoons of salt per kilogram of fish.

Laurel leaves, pepper, cloves are placed at the bottom of the jars. The fish is tightly laid up to the neck of the jars, poured with oil, closed with lids, put in a pressure cooker.

Pour water until the neck of the jars narrows, bring to a boil over high heat, reduce the fire, boil for three hours. After turning off the fire, the pan is not opened, the jars are allowed to cool completely in water.

The delicacy is ready. Pies are baked from it, eaten seasoned with lemon juice.

Useful and interesting: (without dirt in the kitchen) - 5 ways.

Canned fish in tomato sauce

The aroma and special taste gives the fish tomato sweet and sour sauce- it contains spices. Fish is prepared from sea and river.

The process begins with cleaning the scales. Carcasses are well washed, tails and fins are cut off, fried. From the cut off parts, the broth is cooked like in the ear.

When cooked, filter, add onions, carrots, tomato paste, bay leaf, vegetable oil, store-bought fish seasoning. They simmer on a slow fire.

While the filling is being prepared, the fish is placed in sterilized jars. Filling is poured to the throat, put in a saucepan to sterilize for 7-8 hours under the lid.

A towel is laid at the bottom of the pan under the jars before sterilization. Banks are rolled up hot. Fish prepared in this way costs a year.

In Autoclave:

Canned fish in jelly and spicy salting

Eel, salmon, fatty herring are good cooked in jelly. Pieces of fish are boiled with spices, filtered, gelatin is added. Boiled fish is poured with broth. Banks are stored in the refrigerator so that the jelly does not melt in the heat.

Canned food is considered a delicacy, served on slices of bread.

For spicy salting, small mixed fish is suitable, which ripens during salting without heat treatment.

Prepare a steep brine - half a liter of water, 100 grams of salt, boil. The prepared fish is poured into the cooled one, put under oppression for 5-6 hours.

Then they make a marinade with spices and salted fish. Mustard, vinegar and sugar are essential ingredients in the marinade.

This type of canned food is called preserves. They are prepared without sterilization. Store in the refrigerator at a temperature of about zero degrees for 2-3 months.

Preserves are eaten with boiled potatoes, hard-boiled eggs. Combine with olives, onions.

All NHNCH (No tail, no scales)!

I looked through everything, read it, thought about it and decided to look for something like in canned food without tomato yet.

Hooray found, share. I write more for myself so as not to lose! Girls, the photo is not mine, the fish was so tasty that it was eaten very quickly!

Homemade canned fish

Homemade fish (canned fish at home), tastes like store-bought canned food in oil. This dish should appeal to lovers of canned fish.

For cooking, both ordinary river fish and any sea fish are suitable, by the way, it is very tasty to use mackerel, not salted herring, capelin will also not taste bad. In my version of the canned fish recipe, this is an ordinary medium-sized river fish. From the finished dish you can make fish salads, sandwiches. So let's get started.

Ingredients for canned fish:

Fish - 1 kg; I had: 850 gr mackerel s/m
Onions - 500 gr; 300 gr
Salt - 1.5 teaspoons; 1 tsp
Black peppercorns - 10 pcs; 10 pieces
Allspice sweet peas - 10 pcs; 10 pieces
Vegetable oil - 100 ml; 100 ml
Water - 300 ml; 300 ml
Tea (brewing) - 2 tbsp. spoons; 1 sachet per half cup
Bay leaf - 4 pcs. 4 things

Recipe for homemade canned fish:

Clean the fish, release the intestines, cut off the head. We remove the fins and tail, cut into small pieces, about 5 centimeters each. Place the fish pieces in a bowl and season with salt. Mix everything and set aside (photo 2).

Onion cut into half rings.

We take a saucepan or cast iron with a thick bottom and a tight lid, put a layer of chopped onion on the bottom, then a layer of fish and so alternate until the fish runs out, the top layer must be onion. Do not forget to put peas of black and allspice on the fish layer, pour vegetable oil (photo 3).

Pour two black tea bags or two tablespoons (preferably large-leaf tea leaves) with boiling water and let it brew well.

(I brewed a bag of strong tea in less than half a cup of water, it was fine)

When the tea is infused, pour it into the fish.

We cover the cast iron with a lid and put it on the fire, bring it to a boil, and when it boils, make the fire quietly so that the fish barely gurgles, and cook it for two and a half hours. 10 minutes before the end of cooking, we throw a bay leaf. (I threw it right away, because I put it in the oven and went for a walk, my husband controlled it and turned it off later)

After two and a half hours, homemade canned fish in oil is ready. Let it cool completely and you can use it. (stewed for 2.5 hours in the oven on the smallest fire, the bones are soft, chewy, but a little harder than in the purchased one, maybe another half hour was needed and the desired softness would be)

Enjoy your meal!!!