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Homemade canned fish

Yields4 ServingsCook Time3 hrs 30 mins

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

Homemade canned fish

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
Cooking canned fish at home

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.


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.


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


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.


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


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

Nutrition Facts

Serving Size 500g

Servings 0

Amount Per Serving
Calories 136
% Daily Value *
Total Fat 8.79g14%
Total Carbohydrate 12.61g5%
Protein 1.59g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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