Stewed herring in oil (Multicooker Panasonic SR-TMH 18)

[Gaby]

Gaby, I also want to make canned food for my son. But you can't put metal lids in the microwave or what ?!

Lucia, I hope it's not too late, but I will answer anyway: I cooked the fish, laid it out in jars (which I sterilized in the micra for several minutes, and boiled the lids separately), screwed the lids (which are screwed by hand), put it in the micra and for 10 minutes at 750 kW. held it, the lids swelled a little, the process was visible inside - the bubbles rose to the top. She took it out, turned it over on the lid and for another 20 minutes the process with bubbles continued. Then, on the advice of Elenka, I put it in the refrigerator (for reliability) and that's it. The idea was taken from Marinal, in the topic about microwaves, there is her entry of how she canned vegetables in the microwave last season.

And I repeat again, I'm not campaigning for anyone, it was my experiment, and my fish has been gone for a long time - all the jars are already empty (I took small jars of 250 ml. and the like).

Good day to all!
The other day I was on the market, I was planning to take herring for this recipe, I caught a saury (16 g / kg), I bought 2 kg at once, the fish is very convenient, plump, there is very little waste, straight economy option. The taste also pleased, even my husband liked it, who does not like saury in canned food (it smells of something to him), the only remark is that it turned out to be a little thick, next time I will try to reduce the number. lemon to-you.

I have a question! I bought herring for the recipe, began to cut it, and out of 4 pieces, 3 turned out to be with caviar!
Tell me, should the caviar be cooked together with herring according to the same recipe, or can you make something else out of it, for example, somehow salt it?

afnsvjul
I stewed herring caviar in the place with the fish, I didn't really like it, there was a bitter taste.

The caviar must be salted. You can simply sprinkle it with fine salt and put it in a jar for several days, you can pour it with brine. And then mix with butter and spread on fresh bread, tied with a green onion, Yes, with cold vodka!

For caviar from three herrings, I would take a teaspoon without a hill of salt and half a spoonful of sugar. If cut, it can ferment. Mix sugar and salt and just salt the caviar in a jar.

Girls tell me and you can cook hake fish according to this recipe.

And why not, pollock is suitable, which means the hake will do, too, I bought this fish, my husband will come from a business trip, I will do it.

Privoz, New Market, I looked at everything - there is no frozen herring. Well, and figs with her, took mackerel. I’m an obedient girl, I followed the recipe, but over time my troubles came out. The fish had to swim for another 4 hours without me on heating.

color - natural. I didn't add anything. It happened by itself, like in sprats



Thanks for the unkillable recipe

[Zest]

Zest, the fish turned out awesome !!! The color is!
Thanks for trying and appreciating!
How do you taste?

Privoz, New Market, I looked at everything - there is no frozen herring. Well, and figs with her, took mackerel

Mackerel will be tastier and "nobler" than herring ...

[Elenka69]

Elenka69

Taste - like a large sprat. It seems like no liquid smoke, nothing else, but the taste is sprat. Probably, from excessive "swimming" on heating. Very tasty. And satisfying. It is impossible to eat more than one or two pieces.

[Zest]

And satisfying. It is impossible to eat more than one or two pieces.

Impossible. your truth. In the next. once, if there is a desire to cook, Zest, do it almost without oil, it will not be so heavy.

Did not make herring with citric acid, but juice of half a small lemon, added oil only 3 st. l. - it turned out very well!
Not so hard and dry fish turned out and not so oily.

Elenka69, thank you very much for the recipe!
I put 2 varieties of fish to stew in a slow cooker: mackerel and pink salmon, and instead of lemon to-you added lemon juice. I can only evaluate it tomorrow, but the smells are very appetizing!
On the advice of some members of the forum, instead of water, I used brewed black tea and mixed the water-oil mixture with a blender: an emulsion was obtained. I am sure this dish will become permanent in our family!
I have long dreamed of finding a recipe where the fish would remain whole and the bones would become soft! A slow cooker for such a recipe is ideal. Thank you very much for sharing your innovation with us!
-my favorite site. There are relatively few recipes on the forum, but each is worth its weight in gold!

Yesterday I once again cooked this wonderful fish, this time I had mackerel, my husband likes it the most, although herring, Baltic herring, capelin, and even pollock fly away with no less pleasure.

True, the quality of my photo is lame, sorry ...

but try all this in the baking mode, cook much faster, I make mackerel all the time, put frozen ice, 40 minutes and it's done (but if you want to remove the bones whole from the fish). Enjoy everyone!

Well, I was honored! Until I tried it, it cools in the refrigerator, but it smells ... mmmm ...

This is mackerel in the amount of 2 pieces, 1.5 tsp. salt, 0.5 l. sugars, vegetable oil, spices and tea leaves instead of just water
I'll taste it tomorrow !!! Respect to the author !!!

[Aunt Besya]

Aunt Besya, thanks for the feedback and "+", I really hope that I will not be disappointed and I will like the fish.
I myself have been planning this fish for a week /, already resting in the freezer, waiting.
If you like it, try cooking some fish in a tomato.

People, well, this is all good, your photos have already choked ... And what about our smells? As for the fact that the multicooker manyokho is plowing, I understood, but in the slow cooker, did anyone besides Natamailav do it? And what about the smells in the environment? Does it smell strongly? I somehow baked mackerel in the oven, so the smell was still going through the apartment ...

[STEAM BOILING - 10 minutes]

With the smell, I am fighting henchmen s-you. I wash the lid well, especially the rubber with detergent, pour water into a bowl, put a good circle of lemon in it -
STEAM BOILING - 10 minutes... And there is almost no smell. I also rinse the valve in water acidified with vinegar. I do this not only after fish, but also after preparing various aromatic products.

Here's what I got. Oil poured in half less. Next time I'll try with mackerel, because for my taste there is a smack of fried herring. And so delicious.

[ang-kay]

ang-kay, you've got a good herring! I have not tried it, but they say that mackerel is tastier.

[Elenka69]

they say that mackerel is tastier.

Elenka69, Thank you! For the first time in my life I tried homemade canned food !!!!

certainly not mackerel, but also very tasty. I had Azov bulls. Vkuuus-no-ko !!!!!!! but not enough.

🔗 🔗

[Olka44]

Olka44, thank you too, for using the recipe, and even with a fish that no one has ever cooked!

But I made mackerel

5 hours extinguished and 6 hours heated. The bones are soft

Olenka, thanks for the photo! Excellent canned food!

May, I cooked in a saucepan, not in a slow cooker, I can see this in my photo.
Elenka. all your recipes are good, verified - I trust your recipes, as well as recipes, Admin, it always turns out very tasty. I decided to stage an experiment yesterday - I rolled the herring into small jars, and I'll see what happens.

So how's the fish?

[Elenka69]

Elenka69 The day before yesterday I made hake according to your recipe. Delicious and the bones are softened. I stewed it in water with oil in a cartoon for 7 hours and then for an hour or two it was heated (put it overnight). THANK YOU!!! Now I want to make mackerel like that, I can imagine how delicious it will be

Gorgeous! you will have to try to make a fish in such an original way!

[BlackHairedGirl]

BlackHairedGirl, on health, glad that I liked the fish!

I really want to try this recipe with mackerel, but there is no lemon, you can replace it with vinegar and how much to pour?

[RybkA]

RybkA, substitute lemon juice for better. Admin did this, said it tasted better.
What about the lemon? Not available at all?

I really want to try this recipe with mackerel, but there is no lemon, you can replace it with vinegar and how much to pour?

No vinegar needed! Make with lemon juice, it removes the luscious taste of vegetable oil

[Elenka69]

Elenka69 Yesterday I made fresh-frozen herring according to your recipe. The mackerel bit hard, so I had to take the herring. I did it with butter, but it could have been in my own juice. It turned out delicious!

[BlackHairedGirl]

BlackHairedGirl, Thank you!
Indeed, it is better in its own juice, a lot of its "bacon" is melted from the herring. I then drained it ...

[RybkA]

RybkA, substitute lemon juice for better. Admin did this, said it tasted better.
What about the lemon? Not available at all?

On sale))) not at home)))

No vinegar needed! Make with lemon juice, it removes the luscious taste of vegetable oil

Thank you for the quick answer, but unfortunately there is no lemon at home either, so I'd rather run to the store for a lemon)))

Reporting ... very, very tasty! Made from mackerel. My husband is a fan of canned food, rated it 5+ Thank you !!!

[RybkA]

RybkA, thanks for the tip! I am glad that the fish was a success and I liked it!

Elenka69, respect and respect! : girl_haha: That is, thanks for the recipe, very, well, very tasty, I bought frozen mackerel, this is what happened:
,
Half have already "tried"

[sea39]

sea39, Thank you! And thank you for the photoreader!

I made herring according to this recipe and with tomato sauce. I liked it sooo much (with tomato sauce a little more). Judging by the reviews, these recipes have a lot of admirers besides me. So the question was born - has anyone tried to use such a fish in salads where canned fish is needed, like Mimosa? Share your impressions pzh

[Ru,]

Ru, such a fish will even go to a salad, it will not be worse, but better than a store one!

I made mimosa with such a fish. Fine!!!!

Well, here I tried to identify herring in mimosa. I confirm - quite a decent replacement for store canned food. The taste is, of course, different. In our stewed fish, it is more tender, therefore the salad turned out to be a little more bland. But the idea definitely has the right to exist.

Thank you so much for the recipe !!!!! Very, very tasty !!!!! And the main thing is to cook quickly and easily !!! (y) I used mackerel, next time I'll try it with herring too!

[koziv]

koziv, for health! Thanks for the photo! Looks very appetizing!

Girls, and I already cooked pollock twice according to this recipe, though once in tomato sauce. Mine liked it! But nevertheless, my mother's priority is mackerel in oil, my husband liked the mackerel in tomato most of all, and pollock and pink salmon in oil for my daughter ...

Last time I made mackerel - it turned out great. today mackerel was not on sale, I bought pollock. then I doubted whether it would work out ... then I'm not the first. let's hope for a good result.

finally, I waited ... a slow cooker appeared in the house, which means that there will be no problems with washing the fishy smell.

cooked mackerel - great. thanks for the great recipe.

[SupercoW]

SupercoW, thank you too for the great photo! Very appetizing!

[Helen!]

Helen! Take a big thank you from me for this wonderful recipe for homemade canned fish.

I bought a banal hake and it turned out amazingly.

Here is my report:

Now I will definitely try with another fish

[Tonya]

Tonya, a wonderful fish turned out!

[Gaby]

Gabythanks for the praise! I cook like everyone else.
Have you sterilized the canned fish? It needs to be sterilized for a long time, and then stored in the refrigerator. Otherwise, it is full of bootulism. I studied this issue a little, the fish is sterilized in closed cans, tightening the lid with clamps and under pressure in a pressure cooker. It turns out a home autoclave.
Maybe you should sterilize the jars?
We ate the fish for several days, I had 4 pieces. I would not recommend keeping it. You never know ...
Mayan, the fish will turn out well, and on the stove, simmer it on the very, very low heat and, I would advise, on the cut.

My father-in-law at the fishing pier has been preparing for himself at least canned fish from bulls in a pressure cooker for 5 years. Savit 0.5l jars covered with metal lids for twisting, puts the carcasses of bulls with lavrushka, pepper, salt and tomato sauce in the jars in advance and keeps it in the pressure cooker for as long as it takes (in my opinion, at least 3 hours - I don't remember exactly the time) canned food costs without a refrigerator all winter, like ordinary shops.