Saury in oil

[Defrost saury gradually, within 8-12 hours, at a temperature of + 3- + 5 degrees Celsius in the refrigerator, without access to light, moisture and air, so that the oxidation of Omega 3 fats does not occur.]

Saury in oil

Category: Fish dishes

Ingredients
Total cleaned fish about	700 gr.
I have saury 270 grams and pollock 410 grams
Fresh milk
Allspice peas	6 pcs.
Bay leaf	1 PC. big
White pepper	8 pcs.
Vinegar 9%	1 tbsp. l.
Vodka	1 tbsp. l.
Common coarse salt	1 tsp with a small slide
Odorless vegetable oil

Cooking method

• I apologize in advance if such a recipe is on the site. My search engine has been completely knocking lately. It all started with the fact that I bought an extraordinary fresh-frozen saury and pollock. Plans for their use were already spinning in my mind ... I came and opened an Internet. My mom, it turns out that the most useful saury is simply cooked in oil as canned food. And there are also many subtleties of its correct preparation. I share with you and propose to try this deliciousness prepared with my own hands. I write a lot here, but only to share info. Of course, I cooked it quickly.
• It turns out that making a really beautiful real saury is not so easy. A true saury must retain its fine silvery skin. This standard, of course, did not work out for me (and I did not strive), since there is a minimum of time. But, MAINLY, it turned out very tasty!
• 1. Defrost saury gradually, within 8-12 hours, at a temperature of + 3- + 5 degrees Celsius in the refrigerator, without access to light, moisture and air, so that the oxidation of Omega 3 fats does not occur.
• 2. Then saury needs gut and remove the black film from the inside of the fish. The saury belly is most conveniently cut with kitchen scissors. Carefully, trying not to damage the saury, we cut off all the fins, cut off the head (I left it - my mother loves it) and remove the intestines and black film. Then we cut it into equal pieces. And we put it in a saucepan with a thick bottom. The pieces should not be laid out, but delivered.
• 
• Since I had a lot of space for one saury, I also added pollock. Lay the tails and heads on top.
• Yes, yes .. not in a slow cooker, but in a saucepan. It is better to cook fish in the oven at the lowest temperature. Who needs it faster, this is another song. But I also have such a recipe.
• Pollock in tomato sauce with vegetables in Oursson MP5005
• Saury, like any other fish belonging to the mackerel and herring families, contains Omega-3 polyunsaturated fatty acids, which, when exposed to air, light and moisture, begin to rapidly oxidize and appear on the surface of the fish in the form of rusty-yellow spots and stripes. And the fish gets the smell of "rusty" herring. In saury, this process occurs very quickly, since the skin of saury is very thin.
• 3. Therefore, before cooking, Pour saury with cold milk, cover and leave on the table for 1 hour. As time passes, the milk is simply carefully drained. It is not necessary to wash the fish.
• 4. Sprinkle on top with sugar and salt, ground spices (mashed in a mortar), put bay leaves, pour vodka and vinegar, fill with vegetable oil.
• The oil should completely cover the fish and be about 5-10 mm higher.
• 5. Then we preheat the oven at a temperature of 120-140 degrees. And at the same time bring the pot with the fish to a boil on gas and let it boil over low heat for about 30 minutes. And then we send it to the oven for about 2-3-4 hours. Depending on the desired condition of the bones. I stewed for 3 hours. This is my beauty.
• 
• The most interesting thing is that if it were not for the size, the taste of pollock would be indistinguishable from saury. I did not save the peel, since I mixed it once during the stewing process. It is better not to do this, of course. The heavy-bottomed saucepan was busy and I was cooking in a regular enamel.

Note

That seems to have told everything.I hope my experience and the information I read will be useful to you. I will not write about the benefits of the product, I save your time. Everyone already knows.
With love, Tumanchik.
Source forum.
qingdao.su/eda/kak-prigоtоvit-sajru/
and others, others ...
This bread is:

Green pea bread with spinach and pea flour (Tumanchik)

I am the first to fish, we have saury on sale periodically began to appear, I will definitely try.
Irina, thanks for the recipe

An assassin is possible, Irishik, how tasty it is, to my mind!
Eh, to find another fish suitable for us, no ...
Tell me, what about the patchchem?
I somehow tried to make mackerel in MV, it would have turned out very tasty if not for the quality of the fish itself, and I did not try to repeat it anymore ..
Thank you, as always, everything is detailed and thorough!

Irina, thanks for the recipe

Thanks, as always, everything is detailed and thorough

Natasha, Ksyushik, thank you very much! Take the recipe for health!

Tell me, what about the patchchem?

Ksyusha, yes you can, of course, but you get a slightly different taste!

Well, you give it, Irish! You put out such delicious treats before dinner! You can choke on saliva.

Hooch would not take pictures so tasty. Everything would have been easier.

Figase! I haven't eaten saury for a hundred years. And I haven’t seen it ... Slyuyuyushai ... Come on, can you cook a whiting, since the pollock is good? And capelin. How I love capelin!
Well, thanks for the recipe.

Irunchik, thanks for the master class with a detailed description of the preparation of canned food.
That's just not a problem - saury disappeared from our counters for a long time, we will have to train on pollock, we have a lot of this stuff.

so you can cook a whiting

I’ll sit and wait for Irishka’s answer about the blue whiting, whether she will give the green light or not ... we have this good in bulk, and often even lies on the stock.

Irina, thanks for the recipe! I will cook!
Nelya, the site is on sale, look for fresh frozen ones on the market. I buy often.

You put out such delicious treats before dinner! You can choke on saliva.

Specialist Anyuta, Schaub ate tastier at dinner!
Thank you for not forgetting.

Come on, so you can cook a whiting, since the pollock is good? And capelin. How I love capelin!

Hello Natashik dear! I think any fish can be. So far I was cooking saury and pollock.

I'll sit and wait for Irishka's answer about the blue whiting, whether she will give the green light or not ... we have this stuff in bulk, and often even on the stock.

Nelya smack for your attention, I can't answer the question unequivocally. But I think it will definitely be delicious! The organoleptic characteristics were fully consistent with canned food.

Irina, thanks for the recipe! I will cook!
Nelya, the site is on sale, look for fresh frozen ones on the market. I buy often.

Lenochka thank you for not bypassing!

Ira, the advice with milk was a revelation for me. Rather, I poured white fish before frying for juiciness. But pouring herring so that the fat does not oxidize is a discovery for me.
I love Saira, it is a very tender and tasty fish, I even cooked it steamed with spices. Now I will extinguish it according to your recipe.

Irishka, well done, that you are not lazy to lay out recipes for the people! (unlike me, lazy people)
I have been making this sairochka (and herring) for a very long time. Vkusnooo !!!
The only difference is that I do twist off in jars and in a pressure cooker. If you cook for 2.5-3 hours, then the canned food is one to one, with completely soft bones. (and do not stir).
Thank you, Ira, for reminding me! We must do it again.

Ira, the advice with milk was a revelation for me.

I didn't know myself, honestly. I just started looking for how to make saury tastier and found it. and about vodka in oil .. also cool.
thank you Lenochka!

Irishka, well done, that you are not lazy to lay out recipes for the people!

Irochka thanks dear, I'm very lazy at the moment ...

when I sculpted for the competition, then I was not lazy. flew straight from the heart!

Thank you for your kind words!

[Mist]

Irochka thanks dear, I'm very lazy at the moment ...

Mist, well, you are what! Are you being lazy? Are you running into a boast? Take your words back quickly!

[Mist]

Mist, well, you are what! Are you being lazy? Are you running into a boast? Take your words back quickly!

Annushka, I swear, and without a shadow of pretense. I'm always in the kitchen - that's my job. I always have two different hot dishes prepared, soup, salad, dessert, pie and cookies. and of course bread / loaf. This is the way it is, and the people I have too .. I rarely repeat myself, only if I am very busy. And then I change the ingredients. But there is not enough time to exhibit. And more recently, I began to pay a lot of attention to photographs .. Therefore, I exhibit less. And there is also a sea of ​​goodies here, I want to try. And the girls still exhibit ... The bookmarks are swollen! And all I want !!!!

[Elenka]

Elenka,
Helen, in which markets do you buy saury? Maybe I do blind became not attentive?
But I rarely visit Angolenko, mainly in Space, and even then I look more at the fish in supers. But in Space only ATB, Silpo and Varus ... and there you know what a depressing choice

Nelya, I live on Baburka, I buy at the Lakhtinsky market in the fish row. Fish in large briquettes, disassemble quickly, there is still herring, herring, mackerel, sprat. I really like to cook sprat in tomato for canned food, I specially buy it there or salt this fish.
Look at Angolenko.

[Irina]

Irina, I dug up the stored pollock in the freezer, one fish per 750 g ... I'm already defrosting
I'd like to cook in a slow cooker, but I'll listen to you and put it in the oven, I've already pinned the cauldron from the summer kitchen.
Elena, I know that you live on Baburka, only I have not lived there for years like that ... 36 and the last time I was there probably 10 years ago. I know Lakhtinsky market well, there were not bad fish rows before ... as now I do not know. But at the Central Market, it is possible to sell herring, herring, mackerel, sprat, hake, pollock and, of course, blue whiting. And for some reason I did not observe saury there, but I will not argue. Because we are more meat eaters, and my husband does not really respect the fish (he recognizes the fish so that it is pitted), so I don’t look too closely at it.

Irina, dug up the stored pollock in the freezer, one fish per 750 g ... I'm already defrosting
I really want to cook in a slow cooker, but I'll listen to you and put it in the oven, I've already pinned the cauldron from the summer kitchen.

oh how great! I'm glad and I will wait and worry - will you like it?

Sayre?

I really respect this fish! bookmark!

Ira,!

Sayre?

I really respect this fish! bookmark!

Ira,!

Olyushka, I will be glad if you use it!

Annushka, I swear, and without a shadow of pretense. I'm always in the kitchen - that's my job. I always have two different hot dishes prepared, soup, salad, dessert, pie and cookies. and of course bread / loaf. This is the way it is, and the people I have too .. I rarely repeat myself, only if I am very busy. And then I change the ingredients. But there is not enough time to exhibit. And more recently, I began to pay a lot of attention to photographs .. Therefore, I exhibit less. And there is also a sea of ​​goodies here, I want to try. And the girls still exhibit ... The bookmarks are swollen! And all I want !!!!

The diagnosis is a workaholic!

The diagnosis is a workaholic!

Annushka, everything is much more prosaic! .... MUM!

Annushka, everything is much more prosaic! .... MUM!

Well, not all mothers cook so many pickles!

Well, not all mothers cook so many pickles!

so I'm talking to mine - stuck!

Nelya, look at the Covered Market. Maybe there is. I also saw the Ocean fish store or something similar at the indoor fish store, but did not go.

[Lenaaa,]

Lenaaa, specially to go to the Covered Market through half the city for saury lonki, especially since I already cooked with pollock
Ira, catch the report. Not without amendments, of course.
There was no time to defrost, according to the instructions in the refrigerator for 7 hours, I took out a fish, washed it with cold water, it lay there for half an hour and began to clean and cut.
Then she rushed, the bottle of vodka is sealed, for over a year well, do not uncork it because of 1 tbsp. l, found an open brandy in the bar and Leonovka (a product of our son-in-law, infused alcohol on some balms), thought what would be better to pour, poured Leonovka. Well, I had to hold it on the open fire for more than an hour, not 30 minutes (the oven was busy with juices). It turned out 1.15 hours on the canfork and about 2 hours in the oven. When I opened the lid, all the liquid and oil boiled away and a little more and would start to burn. And there was no more time to keep in the oven, my husband demands dinner.
My bone turned out to be harsh, but the fish itself is delicious. I will not say that the taste is identical to real canned food, but it looks like it. I will definitely cook some more!

Here is a still life with your cabbage, waiting for the potatoes to cook.

You can kill what a cool fish, I just cooked silver carp and carp, but this is not at all the same, and I just adore saury. As soon as I can buy it, I'll cook it right away.

Irina, your recipe is exactly top ten! I have 1.5 kg in the fridge. saury is bored. Please tell me how much sugar do you need? Thank you.

Here is a still life with your cabbage, waiting for the potatoes to cook.

Nelya dear, thanks for the report! I'm glad it was delicious. Hopefully next time you have enough time to make the recipe. And of course saury. But the main thing is that it is delicious! And with cabbage vapChe otpad!

You can kill what a cool fish,

Thank you NA, I will be glad if you cook it!

[Ruza-1]

Ruza-1- Klara, very nice! For 1.5 fish, double the rate. I will wait for your opinion on the result!

Thanks Irina. Just a couple of weeks ago I was looking for a recipe for saury. Nothing worthwhile came across. And they made the fish like an ordinary lightly salted herring. I bookmark the recipe. Now the matter is small: to find saury again on sale and ... print the recipe and solemnly hand it to his wife. What else is good about the recipe, you have to buy a bottle of vodka.

Thanks Irina. Just a couple of weeks ago I was looking for a recipe for saury. Nothing worthwhile came across. And they made the fish like an ordinary lightly salted herring. I bookmark the recipe. Now the matter is small: to find saury again on sale and ... print the recipe and solemnly hand it to his wife. What else is good about the recipe, you have to buy a bottle of vodka.

Thank you very much! It is very pleasant that the man appreciated the recipe! Well, of course, they had some fun. Now I have a little to do, wait for your verdict after cooking!

The only difference is that I do twist off in jars and in a pressure cooker. If you cook for 2.5-3 hours, then the canned food is one to one, with completely soft bones. (and do not stir).

Can you share the recipe? Well interesting!

Irishka, I also love this fish, I take it in the bookmark

Can you share the recipe? Well interesting!

and I don't mind!

Irishka, I also love this fish, I take it in the bookmark

Tanya will be glad if you like it! Took in Vitalyur at the Moscow station. m.

I will need to visit Vitalyur and buy fish, and I also love mackerel, I just make it in a glass jar, covering it with a seam lid.

Oh, how am I ... !! :-) :-) first looked at the recipe, was stunned by the deliciousness :-), I think who posted such beauty ??: -): -) !!! Of course Irisha !!! Thank you!!!!!!

I will need to visit Vitalyur and buy some fish, and I also love mackerel, I just make it in a glass jar, covering it with a seaming lid.

oh how great! give the recipe here!

Oh, how am I ... !! :-) :-) first looked at the recipe, was stunned by the deliciousness :-), I think who posted such beauty ??: -): -) !!! Of course Irisha !!! Thank you!!!!!!

Helen, I'll be glad if you cook it! And wildly happy - if you like it!

Something and I have not seen saury on sale for a long time! And I love this fish very much. Ira, thanks.

Something and I have not seen saury on sale for a long time! And I love this fish very much. Ira, thanks.

good health dear! saury is certainly the most delicious, but I think capelin, herring will look gorgeous ... I played pollock with saury.

[Irisha]

Irisha, thanks for the recipe! Finally I made it! I did it in a cartoon, for two hours on extinguishing, and then all night on heating.
In the morning they took the cat and the cat first and were very pleased. I am also happy, the fish is soft, the bones are almost not felt. Now I will make a salad "Seductive Nursery" from Masha Schumacher (a special thanks to her for this recipe) I made two cans in a pressure cooker, one of the girls exhibited a recipe for canned fish, until they tried it, put it in the refrigerator. Thanks again

Irish, did you cover the saucepan with a lid? I must try to do it, and I think if done in the oven, then under the lid or not. It's understandable in a slow cooker.

Irisha, thanks for the recipe! Finally I made it! I did it in a cartoon, for two hours on extinguishing, and then all night on heating.

Thank you Natasha for the story. I'm very glad that you liked it. I listened to you and immediately wanted a fish.

Irish, did you cover the saucepan with a lid?

Natasha, of course on the lid.

Irina, thanks again for the recipe. Everything turned out just fine.

[anatolic]

anatolic, Malay! what a beautiful fish! Prepared to the highest standard - the skin is preserved! Congratulations and I am very glad that you liked it! Thank you for taking the time to bring the report!