Home cooking, or what kind of fish is canned?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Today, probably, you will not find such a person who has never tried canned fish. Since childhood, their taste has been familiar to many, but few have cooked them at home. And this, by the way, is not so difficult, you just need to follow some rules and recommendations. And the first question that arises is: "What kind of fish is canned food made from?" I must say that absolutely any fish is suitable for this case: river or sea. From the river it is best to take crucians, 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 will soften and will not pose any danger.

Some rules for preparing canned food

We have already found out what kind of fish are canned food, let's talk about what container for thisuse. So, it is best to take small jars, for example, half a liter or a liter. Such a container is great for cooking the product in the oven, because it boils so well. Banks must be sterile. They are kept steamed or placed for some time in a preheated oven. Do the same with lids. Or they pasteurize the finished product in containers. To do this, they are placed in a bowl of water, which should cover the container at least half. Canned food is boiled over medium heat for fifteen minutes, after which it is rolled up. The fish itself must be taken the one that does not have any damage. Vegetable oil is added to canned food: corn, olive or sunflower, or it can be tomato sauce with spices. Let's look at a few simple recipes on how to make homemade canned fish.

Recipe for multicooker

Ingredients: one large fish, two tablespoons of tomato paste, one tablespoon of table vinegar, one carrot, two onions, s alt and spices to taste.

Pre-prepared fish is rubbed well with s alt 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. Carrots are rubbed on a grater, onions are cut into half rings. These vegetables are spread on top of the fish, the slow cooker is closed and stewed until all the bones of the fish are softened.

If we talk about what kind of fish is canned according to this recipe, then it should be notedthat any fresh fish is used here.

Canned fish in oil

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

Prepared fish without a head and fins is cut into small pieces, which are placed in layers in pre-pasteurized jars, sprinkled with s alt and pepper, vegetable oil is added. Then the jars are placed in a saucepan on a towel and filled with water so that it covers the container halfway. The jars are sterilized for about ten hours, during which time the bones should become soft. This is how homemade canned food is obtained, fish in oil will have a pleasant taste and aroma.

Quick Use Canned Fish with Tomato

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

Before preparing canned food from river fish, it is cleaned, gutted and washed. Onions are cut into half rings, carrots are cut into circles. These vegetables are laid out in a pressure cooker, fish is placed on top, poured with oil and ketchup, s alt and spices are added. Place chopped tomatoes on top. All this is brought to a boil and boiled for one hour over low heat. After the canned river fish has cooled completely, 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 in a store, but at home, canned food is much tastier, and it is not easy to make it.is a lot of work.

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

Such home-made canned fish are cooked in a slow cooker. First, the fish is washed, gutted, the head, fins and tail are removed, as well as all large bones and skin. The resulting fillet is cut into pieces, which are placed tightly enough in the multicooker bowl, sprinkled with s alt and spices and the “Stew” mode is turned on for four and a half hours. Over time, add pasta to the fish and cook for another two hours. The finished dish is laid out in clean jars, cooled and served.

Canned river fish for long-term storage

Ingredients: fresh river fish, spices and s alt to taste, vegetable oil.

Pre-prepared fish is cut into pieces, s alted and sprinkled with spices at your discretion. Then the pieces are placed in a bowl and left for an hour and a half so that they marinate. 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 jars are left for five hours. After a while, vegetable oil is boiled and fish is poured into it, then the jars are covered with lids and rolled up.

Now we know not only what kind of fish are canned food, but also how it can be done. To date recipesthere are so many.