Home cooking, or What kind of fish do canned food from?

Today, probably, there is no such person who has never tasted canned fish. Since childhood, their taste is familiar to many, but few have prepared them at home. And this, by the way, is not so difficult, it is necessary only to adhere to certain rules and recommendations. And the first question that arises: "What kind of fish do canned food from?" It must be said that absolutely any fish is suitable for this case: river or sea. Of the river, it is best to take the 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, as during the preparation of all the bones softened and will not represent any danger.

Some rules for preparing canned food

We have already found out what kind of fish make canned food, let's talk about what kind of container is used for this. So, it's best to take small cans, for example, half-liter or liter. This container is great for cooking in the oven, because it is so well cooked. Banks should be sterile. They are kept in pairs or placed for a while in a preheated oven. In the same way, they come with lids. Alternatively, the finished product is pasteurized in containers. To do this, they are placed in a bowl of water, which is allowed to cover the container no less than half. Cook canned meat over medium heat for fifteen minutes, after which it is rolled. The very fish should be taken one that has no damage. In canned food added vegetable oil: corn, olive or sunflower, or it can be tomato sauce with spices. Consider a few simple recipes on how to cook homemade canned fish.

Recipe for Multivariate

Ingredients: one large fish, two spoons of tomato paste, one spoonful of table vinegar, one carrot, two onions, salt and spices to taste.

Pre-prepared fish rubbed thoroughly with salt with spices, stack it in a multivark. The tomato paste is mixed with water until a liquid consistency is obtained, vinegar is added and the fish is poured over with this sauce so that it completely covers it. Carrots rub on grater, onion cut into half rings. These vegetables are spread over the fish, the multivark is closed and stewed until the fish has softened all the bones.

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

Canned fish in oil

Ingredients: one large carrage, three tablespoons vegetable oil, salt and pepper to taste.

Prepared fish without head and fins cut into pieces of small size, which are laid in advance in pasteurized jars in layers, pouring salt and pepper, add vegetable oil. Then the cans are put in a pan on a towel and poured with water so that it covers the container half. Sterilize the jars for about ten hours, during which time the bones should become soft. So canned homemade, fish in oil will have a pleasant taste and aroma.

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 food from river fish, it is cleaned, gutted and washed. Onions cut into half rings, carrots - circles. These vegetables are placed in a pressure cooker, fish is put on top, poured with oil and ketchup, salt and spices are added. Top with sliced tomatoes. All this is brought to a boil and boiled for one hour on a small fire. After the canned food from the river fish has completely cooled down, the pressure cooker is opened. The finished product is stored in a cool place for no more than a day.

Canned mackerel

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

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

Such homemade canned fish are prepared in a multivariate. First the fish are washed, gutted, the head, fins and tail, and also all large bones and skin are removed. The resulting fillets are cut into pieces, which are laid tightly in the bowl of the multivarquet, sprinkled with salt and spices and include a "Quenching" regime for four and a half hours. After a while, add the paste to the fish and cook for another two hours. The prepared dish is laid out on clean cans, chilled and served on a table.

Canned fish from river fish for long-term storage

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

Pre-prepared fish cut into pieces, salt and sprinkled with spices at its discretion. Then the pieces are put in a bowl and left for an hour and a half in order to make them missed. Then they are put 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 laid on a baking sheet and sent to the oven in the lower row, selecting the middle mode. When the juice begins to boil, the temperature is reduced and the cans are left for five hours. After a lapse of time, the vegetable oil is boiled and poured into them with fish, then they are covered with lids and rolled up.

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