When preparing canned fish, the main thing is to achieve softening of all the bones while preserving the integrity of the original pieces. Next, we will tell you how to make canned fish from river fish at home and offer two delicious recipes.
Canned fish in the multivark of the river fish
Ingredients:
- fish not large river (crucian carp, perch, bream) - 1,9 kg;
- sunflower oil without flavor for sauce - 125 ml;
- tomato paste - 95 g;
- purified water - 245 ml;
- onion bulbs - 190 g;
- carrots - 190 g;
- stone is not iodized salt - to taste;
- granulated sugar - 15 g;
- apple vinegar - 10 ml;
- sweet pepper and black - for 7-9 peas;
- buds of a carnation - 2-3 pieces;
- bay leaves - 2 pcs .;
- refined vegetable oil for pouring into cans.
Preparation
Canned fish from the river at home is most convenient to cook in a multivarker than we are now and will. All visible and invisible bones, of which there are a lot of river fish, are blown into the device to softness and are hardly felt in the prepared dish.
- So, to begin with, the fish must be properly prepared. We clean it, get rid of the insides, and also cut off the head, tail and fins.
- The remaining part of the carcass, washed, cut into portions slices and placed on the bottom of the multicast.
- Now we clean and grate the grated carrots and distribute them on the fish from above.
- Then turn onions. We clean the heads, shred the half rings and send them to the multivarka to the carrots.
- For the sauce, heat a little water, dissolve tomato paste in it, add vegetable oil, salt, sugar and vinegar, throw also pea pepper fragrant and black, buds of cloves and bay leaves.
- Fill the mixture with the fish in the multivark, cover the instrument with a lid and leave it for cooking for six hours, setting the device to "Quenching" mode.
- After a lapse of time, homemade canned fish from the river fish in the multivark will be ready.
- You can pack them in hot form on sterile and dry jars, pour boiled oil over the vegetable to the top, cover with lids and after cooling, move it to the shelf of the refrigerator for storage.
Canned fish from a river in a pressure cooker
Ingredients:
- fish not large river (crucian carp, perch, bream) - 1,9 kg;
- onions and carrots - 1 kg each;
- stone is not iodized salt - to taste;
- fragrant pepper and black ground - to taste;
- refined vegetable oil for pouring into cans.
Preparation
- Prepared and cut into a portion of river fish salted and after fifteen minutes we boil in water for fifteen minutes.
- We lay neatly the fish in half-liter jars, alternating with onion rings and grated carrots and seasoning with pepper to taste.
- We cover (loosely) the cans with lids, install it on the grill of the pressure cooker and pour warm water so that it reaches the receptacles on the shoulders.
- Sterilize the jars in the first stage for half an hour, then turn off the fire, wait until steam comes off, and then add to each jar a teaspoon of salt, a tablespoon of sunflower oil and cap the lids.
- We put the workpiece in a pressure cooker for another hour, then turn off the heat and leave the device to cool for about twenty-four hours. Only after this, we carefully take out the canned vessels and determine them for storage in a cool place.