Canned fish can be bought in every supermarket, but food lovers can easily prepare this snack themselves. Let's take mackerel as a basis - a popular option for a meal.
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Choosing mackerel
It is better to look for quality fish in the market or in specialized stores. The following parameters are important:
- absence of cracks, cuts and other damage;
- even and smooth scales;
- dense texture without dents (you need to gently press on the carcass: if it turns out to be soft, the fish is stale);
- transparent eyes and clean gills;
Preparation for conservation
Peeling and butchering mackerel is the next step before preparing your snack:
- Get rid of the head, tail, gills and fins.
- We clean the main part of the giblets.
- Cut into small pieces and soak in lemon juice (to remove the smell).
Recipe with tomatoes
- Place the pieces of fish in a saucepan and boil for about 15 minutes with the addition of salt and two teaspoons of vinegar.
- Cut two carrots, one onion and two tomatoes into slices, make a roast.
- Add a glass of tomato juice, any spices and a tablespoon of sugar, mix everything.
- Simmer vegetables for 20 minutes.
- We spread the mackerel and simmer for another 15 minutes.
- Add another tablespoon of vinegar and put everything in jars.
- Close tightly and put away in a dark and cool place.
Spicy canned food
- Place the pieces of mackerel in a deep saucepan.
- Season with salt, pepper, add coriander or any other seasoning and sugar.
- Dilute unscented sunflower oil with water in proportions of 3: 1.
- Pour the resulting liquid into the fish.
- Add thyme, rosemary and a little chili pepper, cook for 10 minutes without a lid.
- Reduce heat by 2-3 divisions and cover pan.
- Leave to cook for another 2 hours.
- Turn off the stove and keep the mackerel in the pan for another 5-7 hours.
- Arrange the canned food in a container for storage and put it in the refrigerator.
Multicooker option
- Put the fish in a bowl, sprinkle with pepper and salt and a little sugar.
- Mix everything and leave for 5 minutes.
- Add bay leaf, mustard and pour in 300 g of strong unflavored black tea.
- Pour in sunflower oil (200 ml) and 15 ml of vinegar.
- In the "Stew" mode, cook the fish, checking the presence of liquid (it should not evaporate).
- Then leave the fish in a slow cooker for another hour.
- Remove the dish from the bowl and roll it into the jars.
- You need to store mackerel at a temperature of 5-7 degrees.
Canned mackerel is the basis for soup, a variety of salads, fish dishes, sandwiches and other snacks. It can also be eaten as an independent dish - with a garnish of vegetables, potatoes or a slice of rye bread.
Do you cook canned fish from mackerel?
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