Canned pike perch in vegetable oil

Step-by-step recipe for preparing homemade canned fish in sunflower oil

Fish meat not only has excellent taste, but also beneficial nutrients, proteins, and fats. Lovers of fish dishes use different types of heat treatments: they fry, boil, stew, bake, etc. to get more and more new taste sensations.

It is not for nothing that in all countries of the world there are various variations of fish dishes, many of which are in great demand. One such option is preparing canned fish in oil.

What you will need:

2 kg of any fish of your choice;
For 1 liter 4 grams of citric acid;
Laurel;
Sunflower oil;
Pepper to taste.

Cooking steps:

Remove the entrails from the fish and rinse thoroughly.

Cut the carcass into pieces and dry.

Add salt (30 grams per 1 kg of fish) and wait 1.5 hours at room temperature until it is well salted.

Boil the sunflower oil and then let it cool to 90 degrees.

Prepare the jars for the next step.

Sprinkle the bottom of the jars with pepper (4 handfuls) and add laurel.

We lay the pieces of fish so that a few centimeters are missing from the tops of the jar.

Add lemon and cover.

We make a bath for jars: pour warm water into a saucepan, put jars there (preferably on a special grill) and cover the saucepan with a lid. It is recommended to underfill the water, that is, there should not be 2-3 centimeters between the water and the top of the jars.

Heat the jars in a saucepan for an hour.

Drain the juice that the fish gave and add another 50 grams of oil to the jars.

Cover with lids and heat for another hour.

Roll up the jars.

The last step is to sterilize the jars. It is achieved by gently boiling in a saucepan for 9 -10 hours. When cooling the jars, do not remove them from the water; wait until they cool in the water.

Canned pike at home

Home-canned food always stands out against the background of store-bought analogues due to its quality and texture. Therefore, preparing canned pike at home means you end up with amazingly tasty and healthy high-quality dishes that you can take with you on any hike, vacation, or outing to the country.

I will tell you in this article how to prepare canned pike so that it turns out surprisingly tender and tasty.

Canned pike with butter

You can prepare canned pike according to this recipe in an autoclave, or you can use a regular pan of water for cooking. Whatever is more convenient for you, do so. So, for one serving of this dish we will need the following components:

Pike fish – 1 kg;
Vegetable or olive oil – 0.5 l;
Garlic – 5 cloves;
Horseradish, parsley – 1 root;
Bay leaf – 3 pcs.;
Allspice peas and black peppercorns – 5 pcs.;
Onion – 2 pcs.;
Salt, ground red pepper, sugar.

So, take a pike, peel it, gut it and remove the bones.
Rinse thoroughly under water and cut into portions about 5-7 cm. Next, peel the onion and cut it into half rings. Chop the parsley and horseradish into slices. Remove the peel from the garlic. Take a pre-sterilized glass jar and place our ingredients in it: chopped parsley and horseradish roots, peppercorns, bay leaf and garlic. The next layer will be pike, then chopped onion. Alternate pieces of pike with onions until you have laid out everything.

In a separate container, pepper the vegetable or olive oil, salt it and add a little sugar and mix everything thoroughly until completely dissolved. You can warm up the oil a little for better effect. Pour the resulting mixture into the jars and secure with pre-sterilized lids. Place the jars in a pan of water and cook for about 6-7 hours. The fire under the pan should burn so that the water in the pan boils quite hot.

How to cook canned pike in a slow cooker?

You can also make canned pike at home in a slow cooker using a new recipe. For this we will need the following products:

Pike fish – 2 kg;
Granulated sugar – 1 tbsp. spoon;
Citric acid – 1 teaspoon;
Sunflower or olive oil;
Strong tea leaves – 0.5 cups;
Black peppercorns – 10 pcs.;
Salt, bay leaf, coriander, fish seasoning.

So, put the peeled and chopped fish into the multicooker bowl, salt and pepper it, sprinkle with fish seasoning, add bay leaf and peppercorns. Next, add the fish again, then the spices.

Add kitchen salt, granulated sugar and a pinch of citric acid to the pre-prepared tea leaves. Stir everything until completely dissolved and pour over our fish. Pour vegetable or olive oil on top. Simmer everything for 1 hour. Leave to cool slightly and place on a plate. Decorate with herbs and lemon slices. Let's bring it to the table.

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How to cook canned fish in tomato sauce

These canned fish not only make the fish delicious, but the tomato sauce itself is also incredibly tasty. And you can savor it very well at the table, dipping fresh bread into the sauce, and enjoy the pleasant taste sensations.

What you will need:

1.5 kg of fish;
250 grams of water;
50 grams of sugar;
30 gr. 70% acetic acid;
0.5 l. tomato;
175 grams of vegetable oil;
Salt and pepper to taste.

Cooking steps:

We thoroughly clean the carcasses of entrails and scales and rinse them in water.

Mix all the necessary ingredients, except fish, in a pan previously placed on the stove.

Add fish to the sauce and simmer it for 7 hours over low heat.

Prepare the jars: rinse thoroughly, dry and be sure to sterilize.

We roll up the jars and place them in a warm place until they cool down, preferably covered with a blanket.

Canned river fish in the oven - recipes

Classic recipe

Ingredients:

500 g fish
Salt - 1 tsp;
Black pepper;
Vegetable oil - 50 ml.

Preparation:

The fish is cleaned, it is necessary to cut off the fins and select the fillets.
Then you should cut the fish into equal pieces.
Pepper and bay leaf are placed in a sterilized jar, alternating layers with fish and salt.
Place a towel on a baking sheet and jars on top.
I place the jars in the oven at 150C for 4 hours.

After cooking in the oven, roll up the container and leave it under a warm blanket.

Canned silver carp

Before cooking, you should prepare the fish. Peel and rinse, removing large bones. It is recommended to leave only the fillet. There is no need to try to remove all the small bones, as during the cooking process they get soggy and become inaudible.

Ingredients:

Medium-sized silver carp - 3 pieces;
50 ml vegetable oil for each jar;
Salt and spices to taste.

Preparation:

Cut the cleaned fish into small pieces. Add seasonings and salt to it. Leave to marinate for one and a half hours.
While the fish is infusing, you should prepare the jars. Place a few bay leaves on the bottom.
The fish is placed in jars and tightly covered with foil. Send to the oven heated to a temperature of 150 degrees.
After boiling, the temperature is reduced to 120 and the fish is left for 4.5-5 hours.
Before placing the fish on a baking sheet, spread a cloth over it. You need to pour a little water on the fabric.
Sunflower oil is poured into a separate bowl, based on the number of cans, and heated.
Oil is poured into each container with fish to the top, but there is no need to roll it up.
The jars are again placed in the oven at 120 degrees for half an hour.
After removing the cans, they are immediately closed tightly, turned over and left to cool.
After the jars have cooled, the fish is ready to eat.

Another method is used without pre-marinating the fish. To do this, first place black pepper in a jar. The fish is then packed tightly into the jar until about halfway through.

Salt and seasonings are added. Then fill the jar with fish almost to the top and again sprinkle with salt and pepper. For a half-liter jar, take 1 spoon of salt. The subsequent cooking process is the same as the recipe described above.

It should be remembered that the oven does not need to be heated before placing the jars, as the glass may be damaged due to temperature changes.

Pike in oil

Ingredients:

Pike - 1 kg;
Salt and pepper to taste;
Banks;
Vegetable oil;
Pepper, bay leaf.

Preparation:

Remove the entrails from the fish and cut into equal pieces.
Add salt, pepper, seasoning. Leave the fish with spices for an hour and a half.
The jars should be thoroughly rinsed and dried. It is advisable to take a container with a volume of 0.5 liters. Bay leaves and allspice are placed at the bottom.
The fish is placed tightly in the jar, avoiding the formation of empty spaces. The top must be covered with foil.
The jars of fish are put into the oven. Place a baking sheet with water on the bottom tier, this will help avoid burning and unpleasant odors.
The temperature in the oven should be within 150 degrees. After the juice boils in the jar, the temperature is reduced to 110 degrees. Leave in the oven for 5 hours.
After 5 hours, the cans are taken out. In a separate container, heat the sunflower oil, but not too much.
After removing the foil, oil is poured into the jar until the fish is completely submerged.
After this, the fish is placed back in the oven for half an hour. Then the cans are taken out and rolled up. The canned food is left to cool completely.
Storage is recommended only in a cool place.

Canned carp

Ingredients:

Carp-1 kg;
Salt, bay leaf, black pepper;
Citric acid - 0.5 g;
Blood - 1 pc.

Preparation:

The fish is cleaned and washed.
The jars should be sterilized, add bay leaves and pepper.
Salt the fish and place it almost to the top of the jar, adding raw carrots. At the end add citric acid.
Cover the jars with lids and place them in a container with water. The container should be covered and left to simmer for 6-7 hours. It is necessary to monitor the process, lift the lids and press the fish, thereby removing excess air from the jar.
After the time is up, the canned food is rolled up. The jars are turned over, wrapped and left. It is important to check the tightness of the seal and comply with storage conditions.

To obtain a more juicy canned food, you can add chopped onions to the layers of fish.

Sprat in tomato sauce

Ingredients:

Sprat - 1 kg;
Cans 0.5 l;
Onion - 3 pcs;
Tomato juice - 3 tbsp;
Salt and spices;
Bay leaf.

Preparation:

The insides and head of the sprat are removed. Then you need to rinse the product well.
Carrots and onions should be finely grated or minced. Then tomato juice is added to the vegetables.
The resulting mixture is thoroughly mixed and poured into the pan. Salt, bay leaf and spices are added to tomato juice.
The marinade is sent to low heat, where it is cooked for 20 minutes.
Add sprat to the sauce and cook for another 15 minutes.
While the canned food is cooking, it is necessary to sterilize the jars and lids.
Using a spoon, the sprat is placed into jars. Then cover with lids and roll up.

For long-term storage, low temperatures should be used.

Homemade sprats

Ingredients:

Herring - 1.2 kg;
Black tea - 3-4 bags;
Sunflower oil;
Salt, pepper, bay leaf.

Preparation:

To begin with, the fish should be cleaned of its entrails and the head should be cut off. Rinse thoroughly.
The main process requires a deep dish, such as a frying pan or a duck pot. Foil is placed on the bottom, and a layer of herring is laid on top.
The fish are placed close to each other, belly down, so that during the cooking process the product does not turn into porridge. Bay leaves and pepper are placed on the first layer.
Then the next layer of herring is placed. Canned food should not occupy more than 2/3 of the selected dishes.
A strong tincture is made from the tea, salt is added, about 2 teaspoons.
Sunflower oil is added to the container to completely cover the fish.
Keep on fire for 20 minutes without a lid.
The final stage takes place in the oven at 160 degrees. Cover the dish with a lid and keep the fish in the oven for 6 hours.

As a result, the fish is taken out of the oven and it is ready to eat. During cooking, it acquires a golden color, the bones become soft and invisible. Sprats will be an excellent addition to potatoes, herbs, cucumbers and tomatoes.

Let's celebrate! Canned fish is not only a popular snack, but also an addition to salads, soups and other dishes.
When cooking, you should remember about safety and use only fresh products, since working with bad ingredients can result in a serious illness for a person.

Homemade canned fish in its own juice with vegetables

What you will need:

2 kg of fish;
Tomatoes
Bay leaf;
Peppercorns;
Carrot;
Citric acid;
60 grams of salt.

Cooking steps:

Rinse the carcasses, clean their contents and dry well.

Add salt and leave to salt for an hour.

Wash and chop the carrots into strips.

Place bay leaf and 3 pinches of pepper into jars. Also add chopped carrots and lemon (1 gram per 1 liter).

Place a pan on the stove and place it inside the jar. Fill with water until there is 3 centimeters to the top of the jars.

Sterilize for 8 hours on low heat.

Leave until jars of homemade fish cans have cooled completely. And you can burst!

Recipe for fish in an autoclave (video)

To comfortably prepare delicious and natural canned food and pickles, you need high-quality equipment. In our store you will find:

All products are certified and comply with GOST standards.

Tomato – 3 kg
Onions – 1 kg
Carrots – 1 kg
Mackerel (if with head, then 2.5 kg) - 2 kg
Sugar - 200 g
Salt - 2 tbsp. l.
Cloves - 8 pcs.
Bay leaf - 3 pcs
Black pepper - 0.5 tsp.
Vinegar essence - 1 tbsp. l.

Canning fish – homemade sprat “sprats”

What you will need:

2 kg sprat;
300 gr. tea;
300 gr. oils;
35 grams of salt;

Peppercorns.

Cooking steps:

Carefully rinse and dry the sprat, then collect it in a saucepan.

Add some salt.

Add tea, oil and pepper.

The fish is left to simmer over low heat, covered, for 3 hours.

After time has passed, remove the lid and continue to simmer until the excess liquid has evaporated (about half an hour).

Place the resulting mixture into jars and sterilize for 15 minutes according to the required conditions (read at the top).

Roll up the jars, and homemade sprats a la sprats are ready.

Canned fish in marinade

What you will need:

6 kg of fish;
50 gr. salt;
6 liters of water;
75 gr. Sahara;
Coriander 3 pcs.;
Cloves 3 pcs.;
3 pcs. allspice;
100 gr. 6% vinegar;
Laurel.

Cooking steps:

First, prepare the marinade: pour water into a saucepan and add all the seasonings in a gauze bag. Wait until it boils and cool.

Clean the fish bodies, rinse thoroughly to remove blood and digestive debris.

After drying, place the fish in the marinade for 3 hours.

During this time, prepare the jars: wash, dry and sterilize.

Divide the marinated meat evenly among the containers, add a bay leaf to each and pour in the remaining marinade.

By following the recipes and cooking conditions, you can get excellent canned fish with amazing taste.

Rules for canning fish in the oven

Preservation using an oven requires the following rules:

You can place hot and cold containers with canned food in the oven.
Lids are placed on the container, but they cannot be screwed on.
Sterilization takes place at a temperature of 120 degrees, the time is specified according to the recipe.
Take out the jars using a potholder and place them in a dry place so that there is no temperature difference.
The lids are sterilized for 10 minutes.

How to choose canned fish in a store so as not to get poisoned?

When choosing canned fish, you need to understand that you need to buy high-quality canned fish, and not some fish product at an affordable price (when there are good discounts on it).

To improve the quality and sale of the product, special additives are added at factories to enhance the taste of purchased canned food. It may not be safe, and consuming this product can sometimes even lead to food poisoning.

Trying to protect their family from these consequences, many canned fish themselves using special recipes, which can turn out much tastier than store-bought ones.