What kind of fish goes for sprats? Home cooking, or What fish are canned fish made from? Canned fish cooked in a slow cooker

Canned fish can be purchased in any store today, but sometimes their quality leaves much to be desired. If you love them very much, but don’t want to poison yourself and your loved ones, try making them yourself! What kind of fish are canned fish made from? Those who live in places with access to the sea have somewhere to roam and plenty to choose from. Residents of the middle zone are left to process the river product - bream, crucian carp, roach, pike, carp, carp, etc.

The problem of fish disposal is especially acute for avid fishermen and their families, because the catch can be so large that it is simply not possible to eat everything at once.

Canned fish: the simplest recipe

To do this, you only need salt, pepper and bay leaf. It is worth immediately noting that the advantage of such home canning is that the product is environmentally friendly and safe for health, because there are no preservatives, taste or smell enhancers in these canned foods, which means they can be safely offered even to small children.

clean, gut and wash the fish. Cut into small pieces, salt to taste. Leave aside for 1.5 hours;
Wash 0.5 liter jars, put 2 bay leaves and 3 peppercorns on the bottom. Fill the containers with the salted product and cover the top with foil;
The jars must be placed on a rack in the oven. In this case, the grill itself should be installed on the second division from the bottom;
Pour a little water into the pan and place it on the first division from the bottom. It will collect the liquid boiling in the jars and thereby prevent the inner walls from becoming dirty and covered with soot and soot;
turn the toggle switch to 180 ⁰С, and as soon as the filling in the jars boils, reduce the temperature to 100–120 ⁰С. Simmer the product for 8 hours, and half an hour before it’s ready, you need to carefully pour sunflower oil into the jars and cover with lids;
Roll up after 30 minutes.

Canned fish cooked in a slow cooker

It’s easier and faster to prepare this dish in a slow cooker: there are fewer dirty dishes, since everything is done in the bowl of the appliance. An excellent thing for those housewives who love to cook, but cannot find free time to prepare intricate dishes.

peel and chop 4 onions, rinse and grate 2 large carrots;
pour vegetables into the bowl of the device and turn on the “frying” or “baking” mode. Fry until golden brown and add 1.4 kg of capelin or sprat to the vegetables;
By this time you should already have prepared a tomato from 12 medium tomatoes. If there are none or there are not enough of them, tomato paste will help out. Pour the capelin with tomato, salt, add a couple of bay leaves and fish spices;
close the lid and set the “quenching” mode for 4 hours;
After this time, place the finished canned food in pre-sterilized jars and roll up the boiled lids.

Canned fish prepared in an autoclave

To prepare 3 jars of canned food, 0.5 liters each, in an autoclave, you will need 2 kg of fresh river fish, 9% vinegar at the rate of 7 ml per container, salt to taste, peppercorns and vegetable oil, it is better to take corn oil rather than sunflower oil, olive, flaxseed, pumpkin or nut.

To obtain canned river fish at home, the fish must be cleaned, gutted and washed. Cut off the heads. Medium or large pieces can even be cut along the ridge;
Having placed the first layer of the river's gifts in a glass container, add salt, a drop of vinegar, throw in 1-3 peppercorns and add oil. Perform the same actions with the second and all subsequent layers;
There should be empty space left from the lid onto your finger so that the jar does not rip. Roll up and place in an autoclave in layers, add water, which should cover the jars to a height of at least 2 cm;
close the unit, tighten the bolts and pump out air from it to a pressure of 1.2 atm. The tightness of the connection can be checked by ear or using soapy water;
To obtain canned fish at home, you need to light a fire under an autoclave or heat it with blowtorches. The water should heat up to a temperature of 112 ⁰C. This will be enough to kill all pathogens and achieve ideal taste of the product;
after 50–70 minutes, turn off the fire and leave the autoclave to cool. After cooling to ambient temperature, but not lower than 30 ⁰C, carefully bleed the air through the spool and open the unit door. Drain the water through the hose and remove the cans.

Canned fish, vegetables and legumes

To prepare canned food at home, you will need freshly caught crucian carp, beans, shallots and spices.

Cut the crucian carp, salt and pepper. Place some black peppercorns, bay leaves and horseradish on the bottom of sterilized half-liter jars. Then a layer of well-washed beans and onions - peeled and cut into half rings. Those who like it spicy can add chili pepper;
Now it’s the turn of the crucian carp. Then again a layer of vegetables and seasonings and so on. Now you will need a large saucepan in which you need to place the jars and pour in enough water to cover them only halfway;
put it on the stove. The optimal cooking time is 5 hours. After this, roll up the previously boiled lids.

That's all the recipes. Now you know what to do with the catch brought by your husband, and you will be able to enjoy delicious fish throughout the year, and treat your acquaintances and friends. Bon appetit!

The problem of fish disposal is especially acute for avid fishermen and their families, because the catch can be so large that it is simply not possible to eat everything at once.

Cooking steps:

clean, gut and wash the fish. Cut into small pieces, salt to taste. Leave aside for 1.5 hours;
Wash 0.5 liter jars, put 2 bay leaves and 3 peppercorns on the bottom. Fill the containers with the salted product and cover the top with foil;
The jars must be placed on a rack in the oven. In this case, the grill itself should be installed on the second division from the bottom;
Pour a little water into the pan and place it on the first division from the bottom. It will collect the liquid boiling in the jars and thereby prevent the inner walls from becoming dirty and covered with soot and soot;
turn the toggle switch to 180 ⁰С, and as soon as the filling in the jars boils, reduce the temperature to 100–120 ⁰С. Simmer the product for 8 hours, and half an hour before it’s ready, you need to carefully pour sunflower oil into the jars and cover with lids;
Roll up after 30 minutes.

Canned fish cooked in a slow cooker

Cooking steps:

peel and chop 4 onions, rinse and grate 2 large carrots;
pour vegetables into the bowl of the device and turn on the “frying” or “baking” mode. Fry until golden brown and add 1.4 kg of capelin or sprat to the vegetables;
By this time you should already have prepared a tomato from 12 medium tomatoes. If there are none or there are not enough of them, tomato paste will help out. Pour the capelin with tomato, salt, add a couple of bay leaves and fish spices;
close the lid and set the “quenching” mode for 4 hours;
After this time, place the finished canned food in pre-sterilized jars and roll up the boiled lids.

Canned fish prepared in an autoclave

Cooking steps:

To obtain canned river fish at home, the fish must be cleaned, gutted and washed. Cut off the heads. Medium or large pieces can even be cut along the ridge;
Having placed the first layer of the river's gifts in a glass container, add salt, a drop of vinegar, throw in 1-3 peppercorns and add oil. Perform the same actions with the second and all subsequent layers;
There should be empty space left from the lid onto your finger so that the jar does not rip. Roll up and place in an autoclave in layers, add water, which should cover the jars to a height of at least 2 cm;
close the unit, tighten the bolts and pump out air from it to a pressure of 1.2 atm. The tightness of the connection can be checked by ear or using soapy water;
To obtain canned fish at home, you need to light a fire under an autoclave or heat it with blowtorches. The water should heat up to a temperature of 112 ⁰C. This will be enough to kill all pathogens and achieve ideal taste of the product;
after 50–70 minutes, turn off the fire and leave the autoclave to cool. After cooling to ambient temperature, but not lower than 30 ⁰C, carefully bleed the air through the spool and open the unit door. Drain the water through the hose and remove the cans.

Canned fish, vegetables and legumes

To prepare canned food at home, you will need freshly caught crucian carp, beans, shallots and spices.

Cooking steps:

Cut the crucian carp, salt and pepper. Place some black peppercorns, bay leaves and horseradish on the bottom of sterilized half-liter jars. Then a layer of well-washed beans and onions - peeled and cut into half rings. Those who like it spicy can add chili pepper;
Now it’s the turn of the crucian carp. Then again a layer of vegetables and seasonings and so on. Now you will need a large saucepan in which you need to place the jars and pour in enough water to cover them only halfway;
put it on the stove. The optimal cooking time is 5 hours. After this, roll up the previously boiled lids.

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Today, you probably won’t find a person who has never tried canned fish. Since childhood, their taste has been familiar to many, but few have cooked them at home. And this, by the way, is not so difficult, you just need to adhere to some rules and recommendations. And the first question that arises is: “What kind of fish are canned fish made from?” It must be said that absolutely any fish is suitable for this case: river or sea. From river fish, it is best to take crucian carp, carp, roach, perch, etc. From sea fish, pink salmon, herring and mackerel are perfect. In general, in order to make canned food, you can take both prickly and bony fish, since during their preparation all the bones will soften and will not pose any danger.

Some rules for preparing canned food

We have already found out what kind of fish canned food is made from, let’s talk about what containers are used for this. So, it is best to take small jars, for example, half-liter or liter. This container is perfect for cooking the product in the oven, since it boils so well. Jars must be sterile. They are kept steamed or placed in a preheated oven for some time. Do the same with lids. Or they pasteurize the finished product in containers. To do this, they are placed in a container with water, which must cover the container at least half. Cook the canned food over medium heat for fifteen minutes, then roll it up. The fish itself should be taken that has no damage. Vegetable oil is added to canned food: corn, olive or sunflower, or it can be tomato sauce with spices. Let's look at a few simple recipes for making homemade canned fish.

Multicooker recipe

Ingredients: one large fish, two spoons of tomato paste, one spoon of table vinegar, one carrot, two onions, salt and spices to taste.

Pre-prepared fish is thoroughly rubbed with salt and spices and placed in a slow cooker. Tomato paste is mixed with water until a liquid consistency is obtained, vinegar is added and the fish is poured with this sauce so that it completely covers it. Grate the carrots and cut the onion into half rings. These vegetables are placed on top of the fish, the slow cooker is closed and simmered until all the bones of the fish are softened.

If we talk about what kind of fish is used to make canned food according to this recipe, it should be noted that any fresh fish is used here.

Canned fish in oil

Ingredients: one large silver carp, three tablespoons of vegetable oil, salt and pepper to taste.

The prepared fish without head and fins is cut into small pieces, which are laid in advance layers, sprinkled with salt and pepper, and vegetable oil is added. Then the jars are placed in a pan on a towel and filled with water so that it covers the container halfway. The jars are sterilized for about ten hours, during which time the bones should become soft. This is how homemade canned food is made; fish in oil will have a pleasant taste and aroma.

Canned fish with tomato for quick use

Ingredients: one and a half kilograms of any river fish, four carrots, five onions, three ripe tomatoes, one package of ketchup, vegetable oil, salt and spices to taste.

Before preparing canned food, it is cleaned, gutted and washed. The onion is cut into half rings, the carrots into circles. These vegetables are placed in a pressure cooker, fish is placed on top, oil and ketchup are added, salt and spices are added. Place chopped tomatoes on top. Bring all this to a boil and cook for one hour over low heat. After the canned river fish has cooled completely, open the pressure cooker. The finished product is stored in a cold place for no more than a day.

Canned mackerel

It would seem that such a product can only be purchased in a store, but at home, canned food turns out much tastier, and making it is not difficult.

Ingredients: two large mackerel (four medium), two spoons of tomato paste, one onion, salt and spices to taste.

These homemade canned fish are prepared in a slow cooker. First, the fish is washed, gutted, and the head, fins and tail are removed, as well as all large bones and skin. The resulting fillet is cut into pieces, which are placed in the multicooker bowl quite tightly, sprinkled with salt and spices, and the “Stew” mode is turned on for four and a half hours. After time, add paste to the fish and cook for another two hours. The finished dish is placed in clean jars, cooled and served.

Canned river fish for long-term storage

Ingredients: fresh river fish, seasonings and salt to taste, vegetable oil.

Pre-prepared fish is cut into pieces, salted and sprinkled with spices at your discretion. Then the pieces are placed in a bowl and left for an hour and a half to marinate. Then they are placed in clean jars and covered with foil so that the fish and the resulting juice do not stick to the lids. Thus, the container is placed on a baking sheet and sent to the oven on the bottom row, selecting the middle mode. When the juice begins to boil, reduce the temperature and leave the jars for five hours. After some time, the vegetable oil is boiled and poured over the fish, then the jars are covered with lids and rolled up.

Now we know not only what kind of fish canned food is made from, but also how this can be done. Today there are a lot of recipes.

Every day, fishing vessels arrive at ports with their catch on deck. It is reloaded and taken to the fish factory. This is where herring, sprat, herring and other varieties end up in the sorting shop. What kind of fish are sprats made from, a product we are all familiar with in jars? Initially, they were made from one raw material - Baltic sprat, which is a subspecies of the European one. Then they began to use Caspian (Black Sea sprat) and herring. And also juvenile herring and other small things.

Habitat and subspecies

What fish are sprats made from? Actually Sprattus sprattus, or European sprat, can be found in the Russian Federation in the Baltic and North seas. And in the Black and Mediterranean, the subspecies Sprattus phalericus lives, which is smaller in size and serves as lunch for dolphins and predatory fish. In the Falkland Islands area, Sprattus fuegensis is found - and in quite large flocks - and grows up to 17 centimeters in length.

The New Zealand one is distinguished by the spines of the keel scales of the abdomen. Large flocks of this subspecies graze near the eastern coast of New Zealand and stay here in November and during the following month. They are accompanied by many predatory fish and seabirds that feed on sprat. In short, near New Zealand this fish plays an important role as a food supply.

Canned food "Sprats in oil"

Although for ichthyologists sprat is only Sprattus sprattus, for the processor it is any small fish - sprat, herring, herring, for example - smoked and then rolled into a jar with salt and oil. But before it becomes a favorite dish in the context of cooking, it will have to go through a series of transformations. What fish are sprats made from? All raw materials are sorted by a special device according to size. Fish for sprats in jars must be at least 9 centimeters in length (but no more than 20). Then it goes to the tattoo shop, where workers are located along the tape, and they carefully monitor the external condition of the raw material. And if the skin is damaged, the fish is used for pate. Then the whole sprats are pierced onto rod skewers (each holding 20 pieces). The work is manual: about 300 rods are transferred to any worker per day, and about six thousand carcasses pass through the hands per shift. And after just a few tens of minutes, the raw material takes on approximately the appearance that we are used to seeing when opening a jar.

About cooking technology

As a rule, seven or eight frames with carcasses are hung in a specialized oven. Here the fish (sprat, or herring, or sprats) are dried for 10 minutes in well-heated air. Afterwards it is steamed and smoked for another quarter of an hour. Finally, let it cool.

Second phase

The fish (herring, sprat or Sprattus) is returned to the conveyor and brought into the appropriate form prescribed by GOST. First, future sprats go through the stage of guillotining (in simple terms, their heads are cut off - for this they use a circular knife). Next, the blanks are placed in jars - also by hand - in an original way. The first layer is placed belly down, and the 2nd layer is placed belly up, for beauty! You open the jar, and there is a goldfish - smoked, tasty and aromatic. Once opened, the jars move along a conveyor. There, vegetable oil is poured into them and salt is added. The last stage is rolling up the can. Finished products are placed in boxes and placed in a warehouse. Here, within a month, the sprats must ripen, that is, soak in oil and salt.

What fish are sprats made from?

Let's take canned food from various manufacturing companies. “Sprats” is written everywhere on the jars. Let's look, however, at the composition (in small letters). One says “smoked fish,” the second says “sprat,” and the third says “herring fish.” The thing is that such fish make the most delicious canned food - sprats in oil. By the way, more and more often now the dish is prepared from herring - there is a lot of it in the Baltic. But the real Sprattus is becoming increasingly rare. Today, in principle, any small fish has a chance to become a dish called sprats, if it is smoked using the appropriate technology and placed in a tin jar!

Homely

Finally, we offer an option, so to speak, hand-made. According to guests, such fish are tasty and aromatic - no worse (but undoubtedly healthier for the body) than a store-bought product. So, let's try to cook homemade sprats. We will need 1200 grams of herring (now it can be purchased at any supermarket). By the way, you can use both capelin and fresh frozen sprat. The main thing is that the fish are unsalted and of the usual size for the dish. You also need to take one and a half glasses of water and two-thirds of a glass of vegetable oil, a large spoon of tea leaves, two small spoons of salt, several bay leaves, a small bag of black peppercorns. And most importantly - onion skins!

Marinade

First, the marinade is prepared. Take a pan that is not too large. The washed onion peels are laid out there, a bay leaf with pepper (peas) is added, everything is filled with water and put on fire. The future marinade is brought to a boil and cooked over low heat for 5-7 minutes. Then tea is added there - it is ordinary, black leaf, granulated is also allowed. Everything is mixed well. The fire is turned off and the saucepan is covered with a lid. Let the marinade infuse.

Let's cook simply!

In the meantime, the fish is cleaned (if you bought it frozen, you must first defrost it naturally). The heads are torn off and the guts are removed. In purified form, it turns out to be about a kilogram of raw materials. Now take a saucepan with a thick bottom (or a cauldron), and place the carcasses tightly in it, backs up.

After the first layer, when laid out, the second follows (also with the backs up). Well, the herring is laid, for now we set it aside. While the fish was being prepared, the marinade infused. But first you need to strain it. For this procedure, take a sieve, and through it all the liquid is drained into a container prepared in advance. The tea leaves are also wrung out - this is what gives it a rich golden color. The cakes are thrown away.

Add salt to the marinade and mix well. If you want the sprat to have a truly smoky flavor, add a large spoonful of “liquid smoke” seasoning. Those who consider this harmful do without this procedure. Fill the fish in a container with marinade plus vegetable oil. The carcasses should be completely covered with marinade. The pan is placed on the fire and brought to a boil. Then turn the heat to low so that the herring boils just a little. Cover tightly with a lid and simmer on the stove for about an hour. After this time, the lid opens, the gas turns off, and we let the fish cool completely. Because if it is laid out while hot, it will fall apart. Cooled home-style sprats can be stored in the same container, at the bottom of the refrigerator. Such a tasty semi-finished product can be successfully used in salads, for sandwiches, and simply eaten. Bon appetit everyone!

The advantages of canned fish are that:

they are rich in macro- and microelements;
contain many healthy Omega-3 fatty acids;
easy to digest compared to canned meat;
They are stored for a long time, do not require refrigeration, and are indispensable in field conditions and in conditions of limited time.

Types of canned fish

How to choose?

Labeling – what do the letters and numbers on the bottom of the jar mean?

Important!

The marking should be convex and not recessed inside the can. This is done in order to protect the buyer and prevent unscrupulous sellers from changing the expiration date. Markings can be applied with indelible paint. If the numbers are easy to erase or they are pressed inward, then it is a counterfeit.

The first row is the date of manufacture (day, month, year). Each type of fish has its own production period. Most often - from July to October. If the month of release is indicated on the jar - August, then most likely it is fish from a fresh catch, and if it is March, then it is from frozen raw materials. The shelf life of canned fish is no more than two years in accordance with GOST.

The second row is the designation of the type of fish inside and the number of the manufacturer.

The third row is the shift number and the P sign (fishing industry index). If you see only two lines on the lid of canned food, this means that the company works in one shift.

For reference:

Canned cod liver. The highest grade means production from fresh raw materials, the first grade can be from frozen.

Pink salmon - 85D, 203
Saira - 308, 931, 186,177
Sardinella - 987
Sardine - G84
Herring - 484, 014, 87D
Mackerel - 579, 222,
Salaka - 155, 610
Horse mackerel - 514, 76K
Sprat - 100

What to look for when choosing?

For reference:

Canned fish should not be confused with fish preserves. The latter should be stored in the refrigerator (usually at sub-zero temperatures), since they are not subject to heat treatment and sterilization. But, unlike canned food, preservatives are added to them. The shelf life of preserves is short - about 4 months.