Canned fish in the oven
Without an autoclave, you can cook canned fish in the oven. After a certain time of simmering in oil, all the bones become soft, and the ridge can simply be mashed with a fork. This method of preparation is suitable for both small and large fish.
First, all the fish need to be gutted, cleaned and weighed.
The whole fish will fit in 2 half-liter jars.
1. Cut the fish carcasses into pieces, add salt. To ensure that it is evenly distributed, mix it thoroughly with the fish.
2. Place seasonings in clean jars (you don’t need to sterilize them).
3. Arrange the fish.
4. Cover a baking sheet with a towel, pour a little water and place jars of fish there.
5. Remove the rubber bands from the seaming lids, otherwise they will become hard and brittle after prolonged heating.
6. Cover the jars with prepared lids.
7. First, simmer the canned food for an hour at 110 degrees, then another hour at 150 degrees, then add 50 ml of vegetable oil to each jar and add water to the top.
8.Send the canned fish back to simmer in the oven. This time 2 hours at the same 150 degrees.
All that remains is to roll up the lids of the jars and cool the closure.
The fish will be covered with jelly jellied meat and butter. These canned foods can be stored at room temperature. All the bones have softened and become very soft, so you can eat the fish with your lips!
Try it, bon appetit!
First, all the fish need to be gutted, cleaned and weighed.
Ingredients for 1 kg of fish:
- salt - 1.5 teaspoons,
- rast. oil - 100 ml,
- allspice and bitter pepper peas - several pieces each,
- bay leaf - 1 leaf per jar.
The whole fish will fit in 2 half-liter jars.
Preparation:
1. Cut the fish carcasses into pieces, add salt. To ensure that it is evenly distributed, mix it thoroughly with the fish.
2. Place seasonings in clean jars (you don’t need to sterilize them).
3. Arrange the fish.
4. Cover a baking sheet with a towel, pour a little water and place jars of fish there.
5. Remove the rubber bands from the seaming lids, otherwise they will become hard and brittle after prolonged heating.
6. Cover the jars with prepared lids.
7. First, simmer the canned food for an hour at 110 degrees, then another hour at 150 degrees, then add 50 ml of vegetable oil to each jar and add water to the top.
8.Send the canned fish back to simmer in the oven. This time 2 hours at the same 150 degrees.
All that remains is to roll up the lids of the jars and cool the closure.
The fish will be covered with jelly jellied meat and butter. These canned foods can be stored at room temperature. All the bones have softened and become very soft, so you can eat the fish with your lips!
Try it, bon appetit!
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