How to prepare canned meat from carp at home: useful recipes

Most people neglect the fish "trifle", considering it useless. And when the husband from fishing brings a rich catch of small karasikas or sprats, we prefer to feed him to cats or simply dispose of as useless. By the way, from it you can cook stunning canned food with vegetables and spices. Canned carp in the home (without preservation) can be consumed two weeks, as well as add it to various casseroles and pies.

Therefore, before you commit rash acts - throw out the fish, think carefully. Only freshly harvested specimens are suitable for canning without visible damage. For the spicy taste, you can add spicy spices, greens and vegetables. By the way, canned carcass in the home can be rolled in glass containers for the winter. The cooking process is simple. For this purpose frying pan, oven and multivark (in it faster) will do.

Canned fish with own hands

If your betrothed is not fond of fishing, then go to the market and buy 1.5 kg of small karasiki, but only fresh ones. For the dish you need the following components: carrots (3-4 pieces), three ripe tomatoes, five onions, a mixture of peppers (black, chili, red), paprika (to taste), several laurel leaves, 9% vinegar (two large Spoon), tomato paste (two hundred grams), salt and vegetable oil (50 g).

How to cook a can of carrots: step by step recipe

We clean the fish of scales and gut. We cut the onions into semi-rings and put them into the heated oil. When the onion becomes a beautiful golden color, we add grated carrots, carrots and tomatoes (lobules) to it. All products are laid in layers, pepper and salt.

Then season with pepper, put the paprika and bay leaf. After a minute, add the tomato paste and a little vegetable oil. We let the mass boil, close the lid and leave it to languish for an hour. We serve with black bread. Store canned goods from crucian carp at home is necessary only in the refrigerator, no more than three weeks.

Canned tuna with fragrant spices

Composition: small fry (2 kg). For marinade: five liters of water, onions, cloves (two grams), granulated sugar (three large spoons), black pepper (to taste), coriander (3 g), vinegar 6% (one hundred grams), bay leaf and salt.

Fold all these seasonings together with chopped onions in a gauze pouch and dip them into the water. Bring to a boil, cool and put in the marinade cut fish - stand four hours. Strain the liquid, cut the carcass into sterilized jars.

There also put the bay leaf and pour the marinade - turn the lids. Canned carp in the home, cooked in this way, you can store about four months in a dark place (basement or attic), besides it retains all the useful and nutritional properties.

With celery and parsley

One kilo of small fish should take three onions (preferably red), a little parsley and celery root (add a piquant taste), two carrots, a tomato paste (two spoons), two bay leaves, peppercorns (5 pcs.), Vegetable oil and salt. For croaking, flour.

Cut off the head and boil the broth. The carcasses themselves should be washed (too large - cut into two parts), seasoned with spices on both sides, flavored with flour and fried until golden. Separately, save the finely chopped onions. Carrots should be rubbed together with the celery root and chopped parsley.

Pour a little broth in a deep cauldron, add the onion, then celery with carrots, parsley, fish and repeat the layers of vegetables in the same sequence. Pour the remaining broth so that it completely covers all the products, add pepper, salt, bay leaf and tomato paste - stew everything under the lid for 60 minutes. Mix the prepared dish. Now you understand how to make canned food from carp without significant effort ?!

Cooking in a multivariate

The easiest way to prepare such a dish in a pressure cooker. For the recipe, we need to take a kilogram of carrots, two onions, one carrot, six tomatoes, sunflower oil and favorite seasonings. Grind tomatoes in a blender, grate the carrots and cut the onions.

Spare the onion in the combine at the "Bake" mode, later put the carrots. Clear the fish from the entrails, remove the head and tail. Put it on top of vegetables, pepper, salt, sprinkle with spices. Then set the "Quenching" mode to 4 hours. As a result, you will get a tender and very tasty fish, in which even the bones will be soft and edible. Canned carp, in a multiquark cooked, harmoniously combined with any side dishes, and from them you can prepare the first dishes.

The second option

Thoroughly wash the fish, be sure to cut fins, tail and head. Roll the carcass in a mixture of spices (you can take coriander, cloves, paprika, red pepper). In the bowl, put the products in such a sequence: a part of the fish, a bay leaf, half-rings onion, the remaining part of the carrots, peppercorns, bay leaf - and close the onion "coverlet".

Pour sauce: approximately half a liter of water dissolve lemon juice and a little vegetable oil. Set the function "Quenching" for 5 hours. Canned fish from a crucian in a multivariate are not prepared quickly, but they will please you with a fragrance and unmatched taste.