Homemade canned fish

RatingDifficultyBeginner

To prepare this dish, it is better to take small fish, for example, sprat, capelin or herring.

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Homemade canned fish
Yields4 Servings
Cook Time3 hrs 30 mins
Recipe Ingredients
 1 kg Small fish
 350 g Onion
 4 Bay leaves
 20 ml Vinegar
 30 g Sugar
 15 g Salt
 120 ml Vegetable oil
 500 g Tomato paste

If you have fresh tomatoes instead of tomato paste, you can twist them in a meat grinder or grind them in a blender.
You can also use ready-made tomato juice.

Cooking canned fish at home
1

The fish should be defrosted and washed beforehand. Separate the heads and entrails and caudal fins of each fish.
You can also leave the fins - during cooking, they will boil and will be imperceptible, like the bones.

2

Peel and grate the carrots.
Cut the onion in any way you want – in large half rings or small pieces. Add water in 1: 1 proportions, salt, sugar, lean oil and vinegar to the tomato paste. Mix everything well.

3

Pour some of the tomato sauce into a saucepan or stewpan with thick sides and bottom, then put onions, carrots and bay leaves.

4

Put cooked fish in a saucepan. Pour the remaining tomato on top and set on low heat for three hours.
In this case, the pan must be covered with a lid.
The dish should boil continuously throughout the cooking time, however, the boil should be noticeable only slightly.

5

If you plan to roll fish into jars, then before canning it is necessary to sterilize the jars and lids.

6

Put the fish together with the sauce formed during cooking into jars and roll up.

CategoryCuisineCooking MethodTags

Ingredients

Recipe Ingredients
 1 kg Small fish
 350 g Onion
 4 Bay leaves
 20 ml Vinegar
 30 g Sugar
 15 g Salt
 120 ml Vegetable oil
 500 g Tomato paste

Directions

Cooking canned fish at home
1

The fish should be defrosted and washed beforehand. Separate the heads and entrails and caudal fins of each fish.
You can also leave the fins - during cooking, they will boil and will be imperceptible, like the bones.

2

Peel and grate the carrots.
Cut the onion in any way you want – in large half rings or small pieces. Add water in 1: 1 proportions, salt, sugar, lean oil and vinegar to the tomato paste. Mix everything well.

3

Pour some of the tomato sauce into a saucepan or stewpan with thick sides and bottom, then put onions, carrots and bay leaves.

4

Put cooked fish in a saucepan. Pour the remaining tomato on top and set on low heat for three hours.
In this case, the pan must be covered with a lid.
The dish should boil continuously throughout the cooking time, however, the boil should be noticeable only slightly.

5

If you plan to roll fish into jars, then before canning it is necessary to sterilize the jars and lids.

6

Put the fish together with the sauce formed during cooking into jars and roll up.

Homemade canned fish
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