Despite the wide assortment of canned fish presented in stores, many housewives prefer to preserve the fish on their own. This process is simple, it takes a long time - the sterilization time for canned fish ranges from 6 to 10 hours.
Pick your recipe
Pickled Fish Recipe
You can pickle almost all types of fresh and salted fish. Before pickling fresh fish, it is recommended to salt it so that it is suitable for food, and salted fish, on the contrary, must be desalted and only after that marinate.
To make canned pickled fish at home, you need to take the following products:
- 2-3 kg of fish;
- 5 l of water;
- 60 g of granulated sugar;
- 3 g of allspice;
- 2 g of clove buds;
- 2 g of black pepper peas;
- 3 g of coriander;
- 100 ml of table 9% vinegar;
- 40 g of salt.
Marinated fish (fresh or salted) can be pre-boiled if desired.
Then put a pot of cold water on the fire and bring to a boil. After that, dissolve salt and sugar in water, and tie the spices (cloves, coriander, allspice and black pepper) in a napkin or a piece of clean cloth and dip in a pot of water and boil for 20-30 minutes. Pour in the vinegar 10 minutes before the end.
Then remove the cooked marinade from the heat and cool. Place the prepared fish in it and keep it there for 3-4 hours. After that, gently catch the fish and place it in clean, dry cans. Pieces of fish can be sprinkled with various ground spices to taste (black and allspice, cinnamon, coriander, ginger). You can also shift the layers of fish with bay leaf and anise seeds (these spices should be consumed in small quantities, only for flavor).
Strain the marinade through a gauze filter and fill the prepared fish. Then tightly close the jars with lids and store in a cool, dark place. The cellar is best suited for this.