Cooking sprats from river fish at home

Canned rotans

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The omnivorous rotan fish tastes like river perch. The meat is dense, white, very pleasant in any form. The fish is boiled, fried, baked. They make canned food from rotans. Used in salads and appetizers, as a filling for pies, dumplings, dumplings. Soups are boiled, salted, and marinated in. They dry it and smoke it, creating a real delicacy. Prepared for future use in the form of canned food.

Content:

Canned rotans at home

Small fish that do not have to be cut into pieces is well suited for canning. Home canned food is also made from large fish if it is necessary to make preparations to preserve the catch. Most often, rotan is preserved in tomato sauce. The taste of canned food is second only to tomato-based gobies.

Before harvesting, the fish is cleaned, cut, cutting off the fins and heads, and the insides are cleaned. Small rattans do not need to be cleaned - during the process of preparing canned food, the scales soften and become invisible. Small fish are often found in the bellies of the predator. It can also be used.

The canning process takes several hours. It is advisable to use sterilized utensils and auxiliary items when cutting and cooking. And be sure to place the fish in sterilized jars.

Recipe for canned rotans in tomato sauce

For 4 kilograms of rotan you will need:

• onion - 2 large heads
• carrots - 1 large root vegetable
• bay leaves - 2–4 pcs.
• regular and allspice pepper - 1/2 tsp each.
• vegetable oil for frying
• flour for deboning
• tomato paste - 4 tbsp. l.
• salt - to your taste

Cast iron dishes with a thick bottom are convenient for cooking: a cauldron or a frying pan.

Large fish are cut into small three-centimeter pieces. Sprinkle with salt and let stand for a while. Then roll in flour and fry until golden brown.

Chop the onion and grate the carrots on a fine grater. Lightly fry the onion, add carrots and sauté until the root vegetables change color. 3-4 minutes before the end of frying, add salt, add tomato paste and keep the vegetables on low heat.

Lay fish and vegetables with tomatoes in a deep bowl. Add a bay leaf and a few peppercorns to each layer. Cover tightly with a lid and send to simmer in a low-heat oven for 5-6 hours.

You can’t stir it, but you can occasionally add boiled water. The liquid level should not exceed the top layer of the fish. Keep the fire in the oven to a minimum. During such a long period of languishing, even large bones in the fish soften. Canned rotan in tomato sauce is very tasty.

It remains to place them hot in boiled glass jars, screw on the lids, cool and put them in the refrigerator or cellar. Safety is guaranteed for 3-4 months. Usually, they are eaten earlier as an appetizer, a pate for spreading on bread, as an independent dish, with a side dish and vegetables.

If you want to store longer, you need to put it in jars, sterilize for 40 minutes, then roll up.

Note:

If you don’t have time for frying, you can put raw fish and vegetables in the simmering dish, adding tomato paste. Cook the same way. Instead of thick tomato paste, you can take a liter of tomato juice.

Canned rotans at home - sprats

“Riga is resting” - that’s what you can call this recipe. Homemade sprats are tastier than Riga sprats.

For 1 kg of rotan you will need:

• onion - 2 heads with peels
• 9% table vinegar - 50 g
• vegetable oil - 200–250 g
• liquid smoke (optional!) - 3-4 tbsp. l.

Gutted rotans are washed and placed in rows in cast iron or enamel dishes. Between the rows of fish, place slices of fresh onion, 2-3 bay leaves and onion peels, which will give the sprats a golden color. All rows are sprinkled with salt, a little pepper, sprinkled with vinegar and vegetable oil. If desired, you can add your favorite spices - for example, ginger, crushed coriander grains.

Place over low heat and cook for 4-5 hours, tightly closing the lid until the bones and scales have dissolved. You can't mix it. On low heat in a container with a tight bottom, the mass will not burn. As a last resort, add a few tablespoons of boiled water. Or immediately add oil to the level of the top layer of fish. To ensure the taste is close to natural sprats, liquid smoke is added shortly before the end of cooking. It is quite possible to do without this additive.

Ready-made canned food is placed in sterilized jars, cooled, and stored in a cold place.

A quick recipe for making canned rotans

Place a couple of bay leaves and a few peppercorns on the bottom of the jars. The prepared fish is cut into equal pieces and placed in jars. Each layer is salted and peppered if desired. Place rotans so that they do not reach the neck of the jar by 2-3 cm. Pour 2 tbsp. l. vegetable oil, cover with lids. You can pour boiled water into the jars up to the shoulders. All that remains is to place it in the autoclave and maintain the cooking time according to the instructions of the device.

Usually, as soon as the pressure gauge shows 120°, time 40 minutes and turn off the autoclave. The lid is opened when the temperature drops below 100°. It is better to leave it to cool in the autoclave overnight. Residual pressure is released before opening.

Canned rotans, regardless of the recipe, always turn out delicious. As it steeps, the taste improves. It’s better to wait at least a month if you can resist and not eat them right away.

Subscribe to us on social networks - through them we publish a lot of interesting information, photos and videos.

The fisherman's calendar will allow you to understand how all the fish bite depending on the time of year and month.

The fishing gear page will tell you about many popular gear and devices for fishing.

Fishing baits - we describe in detail live, plant, artificial and unusual ones.

In the bait article you will get acquainted with the main types, as well as tactics for using them.

Learn all the fishing lures to become a real fisherman and learn how to choose the right one.

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Homemade canned river fish in a slow cooker

Canned fish is good because it is suitable not only for making quick soup, but also for serving with boiled potatoes - very tasty! If you or your other half like to spend time by the river with a fishing rod, then pay attention to this article! You can prepare canned food from even the smallest river fish in a slow cooker. Stop pampering your cat with fresh river gifts, it’s time to prepare delicious homemade canned food. In this article you will find recipes that will help you prepare your catch deliciously, and then store it in jars for a long time.

Canned fish with added oil

To prepare such canned river fish in a slow cooker, perch, chebak, bream and any other river fish that you have are suitable. We will prepare canned food that will be no worse in taste and quality than the most expensive store-bought ones!

You will need for cooking:

• kilogram of fish;
• 10-15 black peppercorns;
• two carnations;
• Bay leaf;
• bulb;
• three tablespoons of sunflower oil;
• half a liter of water;
• salt.

You don’t have to add onion, but it won’t be superfluous; it will add a special aroma and taste to canned fish. You can really make amazing canned food from river fish in a slow cooker. Follow the instructions and get a delicious product!

The first step is to prepare the fish: remove the heads, gut them, cut off the fins and tails, remove the scales. Cut the fish into portions if it is large. Canned small river fish in a slow cooker are prepared from whole carcasses.

1. Cut the onion into rings and place the pieces of fish on top.
2. Add all the seasonings prescribed above, be sure to add salt.
3. Fill with half a liter of water and set to “Extinguishing” mode.

When the fish is ready, you can eat it immediately, or you can put it in jars, put it in the refrigerator and take it out as needed. We’ll tell you how to seal canned river fish cooked in a slow cooker in jars so that they can be stored for a long time at the end of the article.

This fish can be eaten directly with the bones - they will be boiled, soft and will not interfere with the taste of the canned food.

Homemade canned fish with vegetables

It’s very pleasant to open a jar of such canned food on a cold winter evening and eat it with boiled potatoes, remembering the summer days and the very fishing trip where you managed to catch this fish! You can also cook a light soup, it will be very tasty, and it will take a minimum of time to prepare - just add the potatoes, bring it to readiness, and you can take a spoon.

What do you need to prepare homemade canned river fish in a slow cooker? The main thing is fish, and everything else is available in every home. You will need:

• about 3 kg of small river fish;
• kilogram of carrots;
• onion (1 kg);
• 3 kg of tomatoes;
• three tablespoons of sugar;
• two tablespoons of salt (more is possible, you need to taste it);
• a teaspoon of ground black pepper;
• two glasses of sunflower oil;
• a glass of table vinegar - 9%.

Preparing canned fish with vegetables

Canned river fish cooked in a slow cooker tastes like high-quality sprat in tomato sauce. Prepare the product for future use so that any day you can open a jar of delicious fish that you caught yourself with potatoes!

1. Carrots and onions must be peeled. Cut the onion into half rings and the carrots into cubes or circles. Fry in sunflower oil until beautiful golden color.
2. Pass the tomatoes through a meat grinder, mix with carrots and onions, add sugar, salt, pepper, sunflower oil.
3. Clean the fish from heads, fins, entrails and scales. Place in a slow cooker, pour in vegetable sauce.
4. Set the “Extinguishing” mode, wait for the ready signal.
5. Open the lid, pour in the prepared vinegar, set to fast mode.

Once the canned food is ready, you can eat it immediately without steeping. There is no need to remove the bones; you won’t even feel them, they will be so soft and cooked!

Canned food in tomato sauce

I would like to immediately warn you that preparing such homemade canned food is dangerous, because after it you will never want to eat store-bought ones again! River fish makes incredibly tasty, ideal canned food that can be used for making soups or simply eaten with potatoes or bread. Another advantage of such canned food is profit. Even if you or your spouse are not fishermen, you can buy river fish much cheaper than sea fish.

Ingredients:

• kilogram of river fish (any);
• bulb;
• 5 tablespoons of tomato paste;
• two bay leaves;
• a mixture of ground peppers;
• two tablespoons of 9% vinegar;
• salt.

There is absolutely nothing on the list that is superfluous or difficult to find. And preparing such canned food is very simple.

Cooking canned food in tomato sauce

1. Remove fish heads, tails and fins. Gut it, clean it of scales; we don’t need it in cans.
2. Cut the onion in any convenient way.
3. Place onions and fish in the bottom of the multicooker pan. Add salt, pepper, stir. Pour in a little water - a glass will be enough. Set to “Stew” for 1 hour.
4. After the readiness signal, you need to add tomato paste and vinegar. Taste and add more salt or seasonings if necessary. Put in a bay leaf, set it to “Stew” again, but in half the time.

When hot, such canned food is not as tasty as when cold, so we recommend waiting until it cools completely.

We looked at recipes for canned river fish in a slow cooker. Now I would like to talk about how to preserve the product for a long time in jars.

Rules for closing canned food in jars

There are many ways to close jars so that food can be stored in them for a long time.

If you are going to close canned goods immediately after they are ready, while they are still hot, then use this method:

1. Wash the jars without detergent, but with baking soda. Place a metal plate or basin on the stove, pour a little water - about a finger from the bottom. Place the jars upside down and bring to a boil.
2. Boil the jars over low heat for 1-2 minutes. Carefully remove the dishes and put the lids on to boil. Place the canned food and close the lids tightly.
3. Turn jars upside down until completely cool.

If you are closing already cooled canned goods, then place them in clean jars, place them in a bowl of water and boil for 15 minutes, covering, but not sealing, with lids. Then close the lids.

Source: https://FB.ru/article/409645/domashnie-konservyi-iz-rechnoy-ryibyi-v-multivarke

Popular diets

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The omnivorous rotan fish tastes like river perch. The meat is dense, white, very pleasant in any form. The fish is boiled, fried, baked. They make canned food from rotans. Used in salads and appetizers, as a filling for pies, dumplings, dumplings. Soups are boiled, salted, and marinated in. They dry it and smoke it, creating a real delicacy. Prepared for future use in the form of canned food.

Content:

Canned rotans at home

Small fish that do not have to be cut into pieces is well suited for canning. Home canned food is also made from large fish if it is necessary to make preparations to preserve the catch. Most often, rotan is preserved in tomato sauce. The taste of canned food is second only to tomato-based gobies.

Before harvesting, the fish is cleaned, cut, cutting off the fins and heads, and the insides are cleaned. Small rattans do not need to be cleaned - during the process of preparing canned food, the scales soften and become invisible. Small fish are often found in the bellies of the predator. It can also be used.

The canning process takes several hours. It is advisable to use sterilized utensils and auxiliary items when cutting and cooking. And be sure to place the fish in sterilized jars.

Recipe for canned rotans in tomato sauce

For 4 kilograms of rotan you will need:

• onion - 2 large heads
• carrots - 1 large root vegetable
• bay leaves - 2–4 pcs.
• regular and allspice pepper - 1/2 tsp each.
• vegetable oil for frying
• flour for deboning
• tomato paste - 4 tbsp. l.
• salt - to your taste

Cast iron dishes with a thick bottom are convenient for cooking: a cauldron or a frying pan.

Large fish are cut into small three-centimeter pieces. Sprinkle with salt and let stand for a while. Then roll in flour and fry until golden brown.

Chop the onion and grate the carrots on a fine grater. Lightly fry the onion, add carrots and sauté until the root vegetables change color. 3-4 minutes before the end of frying, add salt, add tomato paste and keep the vegetables on low heat.

Lay fish and vegetables with tomatoes in a deep bowl. Add a bay leaf and a few peppercorns to each layer. Cover tightly with a lid and send to simmer in a low-heat oven for 5-6 hours.

You can’t stir it, but you can occasionally add boiled water. The liquid level should not exceed the top layer of the fish. Keep the fire in the oven to a minimum. During such a long period of languishing, even large bones in the fish soften. Canned rotan in tomato sauce is very tasty.

It remains to place them hot in boiled glass jars, screw on the lids, cool and put them in the refrigerator or cellar. Safety is guaranteed for 3-4 months. Usually, they are eaten earlier as an appetizer, a pate for spreading on bread, as an independent dish, with a side dish and vegetables.

If you want to store longer, you need to put it in jars, sterilize for 40 minutes, then roll up.

Note:

If you don’t have time for frying, you can put raw fish and vegetables in the simmering dish, adding tomato paste. Cook the same way. Instead of thick tomato paste, you can take a liter of tomato juice.

Canned rotans at home - sprats

“Riga is resting” - that’s what you can call this recipe. Homemade sprats are tastier than Riga sprats.

For 1 kg of rotan you will need:

• onion - 2 heads with peels
• 9% table vinegar - 50 g
• vegetable oil - 200–250 g
• liquid smoke (optional!) - 3-4 tbsp. l.

Gutted rotans are washed and placed in rows in cast iron or enamel dishes. Between the rows of fish, place slices of fresh onion, 2-3 bay leaves and onion peels, which will give the sprats a golden color. All rows are sprinkled with salt, a little pepper, sprinkled with vinegar and vegetable oil. If desired, you can add your favorite spices - for example, ginger, crushed coriander grains.

Place over low heat and cook for 4-5 hours, tightly closing the lid until the bones and scales have dissolved. You can't mix it. On low heat in a container with a tight bottom, the mass will not burn. As a last resort, add a few tablespoons of boiled water. Or immediately add oil to the level of the top layer of fish. To ensure the taste is close to natural sprats, liquid smoke is added shortly before the end of cooking. It is quite possible to do without this additive.

Ready-made canned food is placed in sterilized jars, cooled, and stored in a cold place.

A quick recipe for making canned rotans

Place a couple of bay leaves and a few peppercorns on the bottom of the jars. The prepared fish is cut into equal pieces and placed in jars. Each layer is salted and peppered if desired. Place rotans so that they do not reach the neck of the jar by 2-3 cm. Pour 2 tbsp. l. vegetable oil, cover with lids. You can pour boiled water into the jars up to the shoulders. All that remains is to place it in the autoclave and maintain the cooking time according to the instructions of the device.

Usually, as soon as the pressure gauge shows 120°, time 40 minutes and turn off the autoclave. The lid is opened when the temperature drops below 100°. It is better to leave it to cool in the autoclave overnight. Residual pressure is released before opening.

Canned rotans, regardless of the recipe, always turn out delicious. As it steeps, the taste improves. It’s better to wait at least a month if you can resist and not eat them right away.

Subscribe to us on social networks - through them we publish a lot of interesting information, photos and videos.

The fisherman's calendar will allow you to understand how all the fish bite depending on the time of year and month.

The fishing gear page will tell you about many popular gear and devices for fishing.

Fishing baits – we describe in detail live, plant, artificial and unusual ones.

In the bait article you will get acquainted with the main types, as well as tactics for using them.

Learn all the fishing lures to become a real fisherman and learn how to choose the right one.

marmolesreynoso.com

How to catch rotan

Catching rotan will not be difficult, especially since now it is difficult to find a body of water where this fish is not present. Basically, rotan is caught by bait if you catch it with a worm and other bait of animal origin. As a rule, rotan grabs the bait greedily, along with the hook, therefore, after rotan takes the bait, it will not go anywhere from the hook. It is caught both in summer and winter. In winter, he takes bait especially greedily, and he bites constantly, regardless of weather conditions. When you go fishing in winter, you can always have a catch.

After the appearance of this predator in the reservoirs of the Leningrad region at the beginning of the 20th century, thanks to activists who released the fry, it quickly appeared in most reservoirs of Russia and other European countries. Therefore, you can catch this fish in almost any pond or river.

Rotan is an absolutely unsophisticated predator that can be caught with an ordinary earthworm, pieces of meat or small spoons. If you wrap a hook with red thread, it will certainly attract a predator.

A caught rotan can serve as an excellent live bait for catching larger predatory fish. In addition, rotan can make a wonderful lunch.

Awesome fried “bulls in tomato” from ROTANA! Recipe - “What to do with rotan?!”

How to make canned rotans at home

Our project lives and develops for those who are looking for answers to their questions and strive not to get lost in a stormy sea of ​​often useless information. On this page we told (or rather, showed you how to make canned rotans at home. In addition, we found and added thousands of other videos for you that can answer, it seems, any of your questions. However, if the site still there was no information of interest - write to us, we will prepare it for you and add it to our website! If it’s not difficult for you, please leave your review, how complete and useful was the information posted on our website about How to make canned rotans in at home.

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Sprats in sprat oil with onion peels - a favorite home recipe

This is an interesting recipe, according to which the fish always turns out incredibly tasty, with a pleasant aroma. It has been proven that after preparing the first portion, your family will definitely want more!

What you will need:

• Fresh frozen sprat – 1 kg.
• Husk from 7 large onions.
• Seasoning “Bouquet of Peppers” or a mixture of black, red and white.
• 12 bay leaves.
• Salt - a tablespoon.
• A teaspoon of sugar.
• 150 ml sunflower oil.
• Black long leaf tea – 3 small spoons.
• 4 tablespoons of liquid smoke.
• One and a half tablespoons of vinegar.

We start with the fish - clean, gut, remove the heads, wash. But the easiest way to defrost it is in cold water.

How to cook

Pour the tea leaves into a mug, pour 250 ml of boiling water, cover and let it brew. Strain and let cool. Dissolve salt in it.

Place the prepared sprat in a colander to drain all the water.

Place washed and dried onion peels on the bottom of a deep frying pan.

Place the prepared fish on it, but not all of it, but about half.

Sprinkle with pepper and lay out bay leaves.

Next - again a layer of fish, again pepper and bay leaves.

Pour in sunflower oil, prepared tea, liquid smoke, vinegar. Sprinkle sugar on top.

Cover the pan with a lid and simmer on the lowest heat. Cooking time – 4 hours.

If the liquid begins to evaporate too much, you need to add more tea and oil.

After this time, transfer the pan to the table, and without opening the lid, let it stand until it cools completely.

We transfer the finished homemade sprats to a plate - they are ready. And we made them at home. What to do with them next is up to you. But the sandwiches turn out incredibly tasty!

Rotan canned food recipes

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Canned fish

If your husband - the breadwinner, the breadwinner, the fisherman - sometimes brings a lot of small fish, and the cat is no longer able to eat all this wealth, you have to somehow cook this small thing. Just what to do with it? If you fry it, it won’t be visible in the frying pan; if you cook the fish soup, it’s just bones... But don’t throw away the catch, really! From small fish, and not only from it, you can prepare a chic appetizer that simply flies off the table. These are homemade canned fish, which for some reason are always compared to store-bought ones. Even the names of the recipes always sound something like this: “Sprats are almost like store-bought ones,” “Sprat in tomatoes, like store-bought ones,” etc. Why “like from a store”? It's much tastier! Canned fish are indispensable for feeding homemade delicacies to a student child or a beloved husband working on shifts. And guests who suddenly arrive will not remain hungry.

And now - recipes! All homemade canned fish are prepared in oil, in tomato, in its own juice or in marinade. We will present here the most interesting recipes, and you choose.

Sprats No. 1

Ingredients: 1 kg of small fish, 200 g of onion, 100 g of vegetable oil, 150 g of dry wine or water, 50 ml of 9% vinegar,

salt, spices - to taste.

Preparation: Small fish - perches, roaches, minnows, ruffs, dace, etc. – clean the scales, remove the entrails, cut off the heads, fins, tails and wash the carcasses. Place a layer of onion, cut into rings, on the bottom of the pan, then a row of fish carcasses, add salt. Then again layer the onion, fish and thus fill the pan to no more than 2/3 of the volume. Add allspice, bay leaf, vegetable oil, vinegar and wine (or water). Place on the stove and simmer over low heat with the lid tightly closed for 3-5 hours. If you have a pressure cooker, then the process is significantly reduced - 1-1.5 hours is enough. When the fish is finished, the bones become so soft that they do not need to be separated from the flesh. Place the prepared sprats in sterilized jars and roll up.

Sprats No. 2

Ingredients: 1.2 kg sprat or cod, 200 g vegetable oil, 1 tbsp. salt (without top), 1 cup. strong tea leaves,

peppercorns.

Preparation: Place the prepared fish in a stainless steel pan, sprinkle with salt, pour in the tea leaves, add vegetable oil and pepper. Simmer over low heat for 2.5-3 hours covered. Then remove the lid and simmer for another 25-30 minutes to evaporate excess liquid. Place the fish in half-liter sterilized jars, place in hot water up to the hangers and sterilize for 10-15 minutes. Roll up.

Canned river fish in oil No. 1

Ingredients: 1-1.5 kg of river fish, 3-4 black peppercorns, 100 g of vegetable oil, 800 ml of water,

onion, salt - to taste.

Preparation: Clean and gut the fish, cut large fish into pieces, small fish can be left whole. Add some salt. Place finely chopped onion on the wire rack of the pressure cooker. Place peppercorns, bay leaves, pieces of fish on top and cover with onions. Pour in vegetable oil and water, close the pressure cooker and place on high heat. As soon as steam comes out of the valve, reduce the heat to low. From this point on, cook the fish for 1.5 hours. Place the finished fish in sterilized half-liter jars, cover with lids and place to sterilize in boiling water for 5-8 minutes. Roll up.

Canned river fish in oil No. 2

Ingredients: 1 kg of fish, 700 g of carrots, 700 g of onions, vegetable oil,

salt and pepper in a pot - to taste.

Preparation: Prepare river fish in the same way as in the previous recipe. Add salt, place in an enamel container and leave for 1 hour. Meanwhile, grate the carrots and cut the onion into rings. Remove the fish from the brine and mix with carrots, onions and peppers. Pour 3 tablespoons into each half-liter jar. vegetable oil, place the fish, but not tightly, otherwise liquid will spill out of the jars when boiling. Cover the jars with old tin lids without rubber bands and place in a cold oven. Turn on the heat, heat to 200°C and simmer from this point on for 4-5 hours. After this, roll up the finished canned food with lids, turn the cans over, wrap them and cool.

Pike in oil

Ingredients for a half-liter jar: 1 medium pike, 2-3 bay leaves, 3-4 allspice peas, vegetable oil,

salt, spices - to taste.

Preparation: Gut the pike, cut off all excess, rinse and cut into large pieces. Add salt to taste, add spices and leave for an hour and a half. In the meantime, wash the jars, scald them, place bay leaves and pepper on the bottom and fill them quite tightly with fish up to the shoulders. Cover each jar with foil and place in the oven preheated to 150°C. Place a baking tray with a small amount of water at the very bottom. As soon as the liquid in the jars begins to boil, reduce the temperature to 100-110°C and leave the jars in the oven for 5 hours. Then heat the vegetable oil in a saucepan until it boils. Remove the jars from the oven, remove the foil and pour boiling oil into the jars until it covers all the fish. Cover the jars with the prepared lids and place in the oven again for 30 minutes. Roll up, wrap, cool.

Carp, canned with oil

Ingredients: 1 fresh carp, 1 tbsp. vegetable oil, 1 clove of garlic, 1 onion,

salt, spices (ground dill, coriander, black pepper) - to taste.

Preparation: Clean the carp from scales and fins, remove the head and cut into small pieces. Salt and add spices. Place garlic at the bottom of a liter jar, pour in vegetable oil, place the fish tightly, put onion cut into rings on top, cover with lids and set to sterilize for 10 hours. As it evaporates, add boiling water (precisely boiling water, otherwise the jars may burst!). After sterilization, roll up the jars. Store canned food in a cool place.

Canned fish in tomato

Ingredients: 1 kg of cleaned fish, 2 cups. tomato juice, 1 cup. water, 2 tbsp. sugar, 2 tbsp. 70% vinegar, ½ cup. vegetable oil,

salt, pepper - to taste.

Preparation: Combine all ingredients, place in a saucepan and simmer over low heat for 7 hours. In a pressure cooker it will be about 3 times faster (that is, 2-2.5 hours will be enough). Place in sterilized jars and seal.

Fish in tomato sauce

Ingredients: 1 kg fish, 2 kg tomatoes, 1 tbsp. salt, 150 g vegetable oil, 300 g onion, 4 pcs. cloves, 4 peppercorns, 4 bay leaves, 1 tbsp. salt, 5 tbsp. sugar, 3 tbsp. 9% bite

flour, vegetable oil - for frying.

Preparation: Salt the prepared fish with 1 tbsp. salt and leave for half an hour. Meanwhile, prepare the tomato sauce: boil the tomatoes and rub through a sieve, add spices, vegetable oil, salt, sugar and vinegar, and put back on the fire. Then roll the fish pieces in flour and fry in vegetable oil. Place the fish in sterilized jars, pour boiling sauce over them and sterilize in boiling water for 1 hour. Roll up the jars and sterilize for another 6 hours. To avoid the lids falling off, use glass lids instead of tin lids or secure them with a special lid holder.

Sprat in tomato sauce

Ingredients: 3 kg of fresh frozen sprat, 5 kg of tomatoes, 1 kg of bell pepper, 1 kg of onion, 2 kg of carrots, 500 ml of vegetable oil, 2 tbsp. salt, 280 ml 9% vinegar,

sugar - to taste.

Preparation: Pass the tomatoes through a meat grinder, grate the carrots on a coarse grater, cut the bell pepper into strips, and cut the onion into half rings. Fry carrots, peppers and onions in vegetable oil until golden brown. Place the vegetables in a saucepan, add the tomato mass, stir and cook over low heat for 1 hour. Place the prepared sprat in a saucepan with the tomato mass, stir and cook for another 1 hour. Then add salt, sugar, ground pepper, vinegar, stir, boil for 5 minutes and remove from heat. Place in sterilized jars, roll up, wrap and let cool.

Sprat or capelin in tomato sauce with vegetables

Ingredients: 3 kg of peeled sprat (capelin or herring), 3 kg of tomatoes, 1 kg of carrots, 1 kg of onions, 6-7 tbsp. salt, 8-9 tbsp. sugar, 100 g 9% vinegar,

bay leaf, peppercorns - to taste.

Preparation: Pour the tomatoes chopped in a meat grinder or blender into a saucepan and put on low heat to boil. Fry the carrots grated on a coarse grater and the onion cut into rings separately in vegetable oil until golden brown. Don't forget to stir the tomatoes, carrots and onions. Combine the tomato mass and vegetables, mix and place in a stainless steel or cast iron pan in layers: a layer of tomato-vegetable mixture, a layer of fish, and so on until the end. The last layer should be a layer of vegetables. Add spices and place on low heat, covering with a lid. Cook for 3 hours without stirring. 10 minutes before the end of cooking, add vinegar, pouring it evenly over the entire surface and piercing the mixture of fish and vegetables with a wooden stick so that the vinegar is evenly distributed throughout the entire mass. In the meantime, sterilize 10 half-liter jars, place the resulting canned food in them and roll up. Turn over, wrap, let cool.

Fish trifle in tomato

Ingredients: 2 kg of small fish, 1 cup. vegetable oil, 1 cup. 6% vinegar, 1 cup. tomato paste, 1 cup. Sahara,

salt, allspice, bay leaf - to taste.

Preparation: Place the prepared fish in a pan, pour in a mixture of oil, vinegar and tomato paste, add salt, sugar and spices. Cover with a lid and place in the oven for 3.5-4 hours, preheated to 140-150°C. After boiling, reduce the temperature to 100-120°C. Place the finished canned food in sterilized jars and seal.

Fish in fragrant marinade

Ingredients: 4-5 kg ​​of fish, 5 liters of water, 3 tbsp. sugar, 1.5 tbsp. salt, 3 g allspice, 2 g cloves, 3 g coriander, 100 g apple cider vinegar (6% vinegar is fine),

Bay leaf.

Preparation: Prepare the marinade: add spices tied in a gauze bag to the water, boil and let cool. Place the prepared fish in the marinade and leave for 3-4 hours. Then place the marinated fish in sterilized jars, add a bay leaf and fill with marinade again. Cover the jars with plastic lids and place in the refrigerator.

Fish mince in marinade

Ingredients for a half-liter jar: 350 g fish, 70 g vegetable oil, 30 g 6% vinegar, 1 bay leaf, 3 black peppercorns, 3 allspice peas,

8 g salt.

Preparation: Clean the fish, rinse thoroughly until the turbidity and blood disappear. Place bay leaves, peppercorns, salted fish at the bottom of the scalded jars, pour in vegetable oil and vinegar. Roll up the jars and sterilize them in salt water at 105°C for 2 hours.

This is so delicious. True, some experts do not recommend preparing canned fish that are supposed to be stored for a long time at home, citing the fact that sterilization of such canned fish should be carried out in autoclaves. And even sterilization in a pressure cooker, when a temperature above 100°C is reached with a hermetically sealed lid under pressure, cannot compare with the factory one. Sterilization of canned food for long-term storage should be carried out with the lid rolled up. If you put the rolled-up jars in a pressure cooker, tightly close the lid and start heating, then pressure will begin to rise inside the pan and inside the jars, but as soon as the sterilization is completed and you release the steam from under the pressure cooker lid, the rolled-up lids will come off the jars. There is only one way out: wait for it to cool and gradually reduce the pressure in the pan and jars, but this may take several hours, and the canned food may darken and deteriorate in quality. True, you can look for and buy glass lids with wide rubber seals and special clamps that hold the lid firmly. Such lids were very common about 30 years ago, when tin lids for rolling were still rare.

Such powerful sterilization is necessary to destroy all possible bacteria. The fact is that fish, meat and so-called natural mushroom cans (those that do not use vinegar or other preservatives) can develop bacteria, spores and viruses that do not need oxygen to live. They are called anaerobic. Anaerobic microbes include, in particular, botulism bacteria. Developing in a vacuum, these bacteria release potent toxins. Even a small part of botulinum toxin, once in the human intestine, can lead to dire consequences.

These are the horror stories. Therefore, be sure to sterilize canned fish or boil it for a long time, and also try to consume canned fish within 2-3 months and do not store it in a warm place. Even rolled up jars are best placed in the refrigerator or in a cold basement.

And finally, we definitely recommend taking a look at our recipes. There you will definitely find new culinary ideas.

Bon appetit!

Larisa Shuftaykina

kedem.ru

How to cook fish soup from rotans?

1. Rinse the rotan, first clean it, remove the gills, remove the giblets, cut off the fins, tails and heads. Gut small fish by cutting off the head and clean out the insides through the resulting hole. 2. Peel the onion, carrots and parsley root. 3. Place fish heads and prepared vegetables and peppercorns in cold water. Let it cook for 50 minutes. 4. Strain the yushka through a fine sieve. You can also use a colander first and then strain the broth through cheesecloth. Those who like to feast on golovizna do not throw away the heads, but feast on them. Rotans, especially large specimens, even have meat on their gill covers. 5. Put the broth on the fire, when it starts to boil, pour in ice water and skim off any foam that appears. 6. Peel the potatoes, cut them into cubes and throw them into a boiling bowl. 7. As soon as the broth begins to boil again, add salt and put the rotan into it. If the fish is small, then you can cut the whole firebrand in half or into pieces. Remove the foam from the boiling fish soup and cook for 15 minutes until the fish is ready, the potatoes will also be cooked during this time. 8. Five minutes before the end of cooking, add a bay leaf and an umbrella of dill. If you have fresh dill, then you need to chop it and add it at the very end. 9. Before removing the ear from the firebrand, you need to season it with sour cream. If you are not bothered by the dark color of the fish and like the bright taste of this fish, then you can skip this step, and those who wish can add sour cream directly to the plate.

Canned sabrefish

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For avid fishermen, catching sabrefish gives incomparable pleasure. The fish is small, 30–40 cm in length. The average weight is 400 g, the weight of individual individuals reaches 1.5 kg.

This bright representative of the carp family has many names:

Various dishes are prepared from semi-anadromous and freshwater fish. It is fabulously tasty dried. It is convenient to have canned saber fish in stock, which is used for preparing various dishes.

Content:

Canned saber fish at home

Preparing fish for canning involves washing, cleaning, removing the entrails, and cutting off all bony parts: fins, heads, tails.

Next are two options:

1. The chekhon with vegetables and filling simmers for several hours, then the hot mixture is laid out in sterile jars. Seal tightly, wrap and slowly cool under a warm fur coat.
2. The fish, along with the prepared products and spices, is immediately placed in jars and sent for sterilization in the oven, multicooker, or simply placed on an open fire in a regular pan filled with water.

It is convenient to sterilize in a 6 liter pressure cooker, which can hold 3 jars with a capacity of 750 ml. The jars are sealed, placed in a pressure cooker, water is poured, reaching the middle height of the jars. Bring the pressure to the standard (according to the instructions), simmer for 1.5 hours. Then slowly release the pressure or wait for the natural end of the process. Allow the jars to cool without removing them from the pressure cooker. Completely cooled canned food is stored for 6–10 months.

Recipe for canned saber fish in tomato

For 1.3 kg of fish you will need:

• tomato puree – 150 g
• onion - 1 pc.
• vegetable oil - 60 ml
• flour - 20 g
• vinegar 70% - 5 g
• sugar - 25 g
• black pepper - 1/2 tsp.
• ground pumpkin seeds - 20 g
• allspice - 5-10 peas
• cloves - 4–5 buds
• ground coriander - 1/2 tsp.
• bay leaf - 5-6 pcs.
• boiled water - 1/2 cup
• salt - 13 g

The onion is cut into thin rings. Pumpkin seeds are poured with a small amount of boiled water and left to swell.

The saberfish is cut into small identical pieces, salted and peppered, and allowed to sit for half an hour. Then breaded (in flour), lightly fried in oil until golden brown.

Add onions, pumpkin seeds and other spices to the finished tomato puree or boiled tomatoes, boil for half an hour, adding vinegar 5 minutes before the end of cooking.

The fish is placed in jars, pouring sauce over each layer. Roll up and sterilize in any convenient way.

Canned marinated saberfish

For 1 kg of fish you need:

• granulated sugar - 3 tbsp. l.
• allspice – 7–10 peas
• cloves - 4 buds
• coriander - 1 tsp. (without top) seeds
• vinegar - 100 g (7% or apple)
• salt - 1.5 tbsp. l.
• laurel - 4 leaves
• water - 4.5 l

Preparing the marinade:

Boil water adding all the listed ingredients. Spices can be tied in gauze so that they do not end up in canned goods. Boil the marinade for half an hour, cool.

Place pieces of saber fish in it. You can add fresh onion rings if desired. Leave for 3-4 hours. Strain and place the fish in sterilized jars. Store for about four months.

Canned saber fish at home

For 1 kg of fish you will need:

• onion - 1 pc.
• black pepper 4-5 pcs.
• laurel leaves - 4 pcs.
• refined oil - 100 g
• salt - 1 tbsp. l.
• water - 800 g

Place half of the chopped onion on the grill of the pressure cooker, arrange the peppercorns and bay leaves evenly. Place the pieces of saber fish, sprinkle with the remaining onions, add oil and water. Turn on high heat and bring to a boil. After steam appears, reduce heat and simmer for 1.5 hours.

Release the steam from the pressure cooker, place the hot fish into prepared hot jars, cover loosely with the lids, and boil the jars in water for 15 minutes. Roll it up, turn it upside down, wrap it up.

Recipe for canned saber fish with vegetables

For 1 kg of fish take:

• onion - 800 g
• carrots - 800 g
• pepper - 5–8 peas
• vegetable oil - 3 tbsp. l. for each jar
• salt - 1 tbsp. l.

Cut the fish into pieces, add salt and leave for an hour. Cut the onion into half rings, grate or cut the carrots into cubes. Mix pieces of fish with vegetables and pepper.

Throw bay leaves into half-liter jars and pour in oil. Place the mixture of saber fish and vegetables up to the shoulders. Cover with lids and place in the oven, turning on the temperature at 200°. As soon as bubbles appear in the oil mixture, the temperature is reduced to 100°. The fish is simmered for 4-5 hours.

Turn off the heat and let it sit in the oven for a while, but not until it cools completely. Roll up hot, turn over, wrap. Store in the cold.

Read how to prepare other dishes from chekhon here:

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How to cook sprats at home in a slow cooker

Homemade sprats can easily be made in this favorite home kitchen appliance. At the same time, the cooking process is considered one of the simplest and easiest, and all you have to do is prepare everything, put it in a bowl, and then enjoy the result.

What you will need:

• Sprat - 1 kg, pre-cleaned, gutted, without a head, and some people like it without a tail.
• 10 teaspoons of tea leaves per 250 ml of boiling water. It is best to take sheet.
• Salt - a tablespoon.
• 50 ml sunflower oil.

You can take any tea leaves, the most important thing is that it is in bulk and of high quality. It will help give future sprats the correct color.

How to cook

Brew tea in a glass. Leave for 15 minutes, then strain.

Pour into a container, add salt and oil, mix.

Place the fish in the multicooker bowl and fill with the resulting solution.

You can also add spices - pepper, bay leaf, fish spices, already prepared.

Close the lid, turn on the stew mode and leave for a couple of hours.

From time to time you should check the amount of liquid - if too much has evaporated, add oil or tea.

How to cook sprats at home in a slow cooker

After the end of the program, leave the sprats in the bowl for another hour, and then you can safely remove them and serve them.

Recipe for canned rotans

cook-box.ru

How to cook rotan cutlets

1. Remove scales from rotans, gut them, and wash them. Cut the back along the ridge on both sides of the dorsal fins and remove them. Cut the carcass at the gill covers to the ridge and separate the fillet from the head to the tail. Do not fillet a small fish, but remove the fins, tail, head, and giblets. 2. Cut the prepared fish into pieces and grind in a meat grinder. The resulting fish mass will weigh about 500 g. 3. Soak the bread crumb in milk (it is better if this is yesterday's bread). 4. Peel the onion and cut into quarters. 5. Season the fish mass, soaked bread crumb, onion, and peeled garlic with salt and pepper. Grind all these ingredients again using a meat grinder. 6. Form a flat cake from the minced cutlet in the palm of your hand, put a piece of butter in the middle and wrap the flat cake in the shape of a cigar. A little oil (about 50 g) should be set aside immediately for basting. 7. Dip the cutlets in the egg, roll in breading, dip in the egg again and bread again. 8. Deep-fry the cutlets until a crust forms, and then put in a heated oven. Place them in the oven for about five or ten minutes.

Far Eastern cutlets can be served on specially baked puff pastry tartlets or toasted white croutons. Drizzle melted butter on top. Fried potatoes go well with this dish as a side dish.