Canned fish

Category: Fish dishes
Canned fish

Ingredients

Fish
Salt pepper
Vinegar
Rast. oil

Cooking method

  • Fish: it can be capelin, herring, sprat, I make from herring. We clean the fish from intestines, remove the head and fins, wash. Let the water drain.
  • I take a saucepan with a fireproof glass lid. I have such a saucepan from Soviet times. We cut the fish into portions and put it in a saucepan upside down. Then salt and pepper. If you want, you can lay out the second layer of fish. I usually don't have fish left on the second layer, but the few pieces that remain, I just put on top of the first layer on the barrel. Now you need to sprinkle the fish with vinegar. Prescription: 800 gr. fish - 2 tablespoons of vinegar. After the fish has been salted, pepper, and sprinkled with vinegar - let it stand for 20-40 minutes that way. Let it absorb the spices. Now we fill the fish with vegetable oil with a smell. The oil should cover all of the fish. Close with a lid. We put on a slow fire. This is where we understand why we need a saucepan with transparent walls. As soon as the oil boils, we make the fire quieter. The oil should gurgle just a little. Stew according to the recipe: 2 hours - small fish, 3 hours - large. I always stew for 3 hours. The lid must not be opened. Small fish will have soft bones. The herring has only a hard spine. After 3 hours, the fish is ready. When it cools down, you can eat. It sometimes tastes like smoked to me. I don’t know why, but very tasty. Try to cook, you will like it. Do not add water. Do not open the lid until the end of cooking.

Note

Hello everyone! I really like canned fish. But its price ... doesn't suit me. Expensive. I collected recipes for canned fish, and settled on one - the most successful. Today I want to propose for a general discussion a recipe that seems to me the best of all that I have had.

Bon Appetit everyone!

Photo alina-ukhova

Natashulya
Ninulya, and have you ever made such canned food with river fish?
Ninulya
I did not make this canned food with river fish. I made canned food with herring, capelin, herring. It seems to me that according to this recipe, you can make canned food from any fish. It all turns out very tasty. If the fish is large, well, think about it, you will have to pull out the bones! The only thing is that the canned fish will not turn out very well ... This canned food goes especially well for me in winter, when there is no fresh greens: cucumbers, tomatoes, and other greens. And this canned food is convenient because in the evening my men come into the kitchen and: "Give me something to have a quick bite without warming up ..." Fish always helps out. Who tried to cook fish according to this recipe? Liked?
Giraffe
My mom does it in the oven, I need to clarify the recipe. It turns out like sprats. And I'm interested in a multicooker?
Elenka
Girls. and here are a couple of recipes. true in a slow cooker. but my friend did it on the stove. she did it faster than MV ..

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=65027.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=66170.0
Ipatiya
The recipe is perfect for a slow cooker. There is a glass lid and it is also not opened, since there is no intensive evaporation of the liquid. I will definitely try, I love these recipes! When you try to repeat at home what you usually get in a factory: you discover the secret of the recipe. Thank you, Ninulya!
Ninulya
Girls, I am very pleased that at least someone is interested in my recipe. I do not like boiled, stewed fish, they say: "They ate in the army!" They prefer only fried. Well, now I have canned fish in my arsenal.And recently I climbed the sites and found recipes for very tasty fish "Cold smoked mackerel" and "Hot smoked mackerel". The taste is fantastic !!!! Flew away .... and did not notice. So I can diversify the fish menu of my capricious men with these three recipes. I would really like to know if you like my recipe for canned fish? So you want everything to work out for you !!!!!!!!!!!!!
alina-ukhova
Ninulya, thanks !!!!!!!!!!!! Huge !!!!!!!!!!!!!

Canned fish
CRALKA
Quote: Ninulya

Girls, I am very pleased that at least someone is interested in my recipe. I do not like boiled, stewed fish, they say: "They ate in the army!" They only prefer fried. Well, now I have canned fish in my arsenal. And recently I climbed the sites and found recipes for very tasty fish "Cold smoked mackerel" and "Hot smoked mackerel". The taste is fantastic !!!! Flew away .... and did not notice. So I can diversify the fish menu of my capricious men with these three recipes. I would really like to know if you like my recipe for canned fish? So you want everything to work out for you !!!!!!!!!!!!!
and you can share the recipe for mackerel ... I have it in stock, since fatty fish according to this recipe is not desirable ... or maybe mackerel in oil will turn out well ?!
Elenka
I have cooked the fish several times already. I was preparing capelin, this time herring. Thanks to the author for the recipe!

Canned fish 🔗
csv
Today I made herring according to this recipe in a slow cooker. Poured corn oil. On "Baking" for 5 minutes (to make the butter boil faster) and then simmer for 3 hours. It turned out delicious, the pieces are dense, do not fall apart. A little more salt is needed, not salted enough. Thanks for the recipe.
Diana
I have made such a fish many times, including in a pressure cooker. And the fish was very different, but I like herring most of all, thank you very much for the recipe.
Karsei
I used to make canned food from river fish (small). I made it on the stove in a pressure cooker, only I didn't put vinegar, but I added onions, carrots and bay leaves there. The fish was golden brown and very tasty.
Lyudmila
Quote: Giraffe

My mom does it in the oven, I need to clarify the recipe. It turns out like sprats. And I am interested in a multicooker?
I make from river fish: pike, roach, brushes, perch and everything else that swims there. I don't always add vinegar, and if I add, then half a teaspoon, be sure to add ground coriander and dry tea leaves for color. In mulk I put on baking, boil and stew for 5-6 hours. Pull it out when it cools down, then the fish turns out to be whole.

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