Canned fish at home

Fishing trips are always a pleasant and memorable adventure. And if you bring a big catch, then there is a holiday in the house. But it is not enough to catch a lot of fish. The main task is to make canned fish from home. To have the opportunity to eat salty, smoked fish or delicious sprats of their own making. There are a lot of cooking options.

Each fisherman has his own special recipe, which produces canned fish from the fish at home with a unique taste and aroma. Such a dish you can treat friends and friends. Yes, and under joint viewing of football matches, the fish goes away just "with a bang."

Consider the option of cooking canned fish from the home, to taste like "Sprats." For it, any small fish (saika, sprat, sandballs), for which 1.2 kg it will take two hundred grams of vegetable oil, a mixture of bell peppers, a glass of strong tea leaves and a tablespoon of salt, are useful.

Delicious sprats are obtained by mixing several varieties of fish, but one species is enough. Well rinse the fish under running water and carefully remove all the insides, and some, for example, saiki, remove the head. Prepared semi-finished products put in a thick-walled pot, sprinkle with salt and pepper. Mix the vegetable oil and the tea leaves. This liquid is filled in fish carcasses. Stew for at least 3 hours on low heat with the lid closed. Then open the saucepan and continue cooking for another half hour. During this time, all excess fluid will evaporate. We spread prepared sprats in pre-sterilized glass jars in volume of half-liter. We cover with iron lids. We boil for 15 minutes and roll. But it is better to close it with a plastic lid. Cool, then remove the refrigerator for storage.

You can prepare canned fish from the fish at home with the addition of vegetables. The delicious dish comes from putasu or sprat, but any other one will do. To cook such a yummy it will take five kilograms of gutted fish, one kilo of onions, beets, bell pepper, two kilograms of carrots, four kilograms of tomatoes, a liter of vegetable oil, four tablespoons of salt, fifteen tablespoons of sugar, a liter of water and half a glass of vinegar 9 percent.

Tomatoes are crushed to a paste in a blender and mixed with fish. Stew in a thick-walled saucepan for at least one hour. Vegetables are purified from seeds and peel. Beets and carrots are ground on a large grater. Bulgarian peppers and onions cut into half rings. Vegetables are fried in vegetable oil. We combine vegetable and fish mass. Add sugar, salt, water and oil residues. We extinguish one more hour. We pour vinegar into the dish, cook for five minutes, after which we lay out according to the prepared glass jars. We close with plastic covers. We enclose the cans in a thick towel for a day, letting it cool down slowly. We store in the refrigerator.

Inexpensive canning will be marinated sprat. Prepare it very simply. Five hundred grams of sprats will require a hot marinade, consisting of salt, a mixture of peppers, sugar, laurel and mixed with 1.5 glasses of vinegar 3%. We connect all the ingredients with a liter of boiling water and boil for five minutes. Mix the marinade with the vinegar. The resulting liquid is poured into the sprat. Tightly close the container with a lid. We wrap it in a thick towel or blanket. We leave it until it is completely cooled. Then drain the solution, heat it to a temperature of approximately 80 degrees and refill the fish. Repeat this procedure three times. We put the pickled pickles in cans, pour marinade and store in the refrigerator.

Fish prepared in any way can be used as an independent dish. It will become an excellent component of the snack for the festive table. Especially delicious is obtained any dish from canned food. To quickly prepare a salad, you can use a minimum of products. We connect a couple of boiled eggs, fresh herbs, mayonnaise and canned tuna. We spread this mixture on slices of the loaf and get a delicious snack.