You do not trust the industry of canned fish? They can be done at home, informs «Pacific Russia».

The cost price, however, in this case, to increase slightly, but for the quality you will only be responsible for yourself — to yourself and your household.

For canning, you can use any fish — carp on to sturgeon. The first requirement: the fish should be thoroughly cleaned as much as possible. Dirt and dust very quickly make your canned unusable. Bones from small fish, in principle, do not need to be removed in the process of cooking they make a soft and non-hazardous. Big fish, of course, it is necessary not only to clean and gut, but also get rid of the bones. The head and tail immediately remove.

The marinade, use only quality spices. The bags, which cost 15-20 rubles., You will not find any. For the preparation of canned food is best suited multivarka, but will come down and a large saucepan. canned cooking time in multivarka — a maximum of half an hour, sometimes less. In a saucepan, this process will take about two hours.

For a very simple marinade need ketchup, onions, carrots, vegetable oil, a couple of tomatoes, salt, pepper and bay leaf.

Well and small fishes such as roach, bream, perch, perch, carp, if you use your own catch. perfect sea fish mackerel, herring, saury, humpback salmon. At the bottom of the pan or Multivarki first need to put the chopped onions and carrots, then to the fish, which should be sprinkled with salt and spices. After that, the fish have to water the vegetable oil and ketchup, then put on top of chopped tomatoes into cubes. Per kilogram of fish need 200 grams of butter, 300 grams of ketchup, four carrots and five medium onions. Spices to taste.

In the pan you need to add a little water, for Multivarki is not necessary if you use extinguishing mode. You press the button and wait. With oven harder. It must immediately put the fish in jars, pour the marinade and cover with foil, and then hold to boil at 150 °, and then another to withstand four hours at a temperature no higher than 110 °, otherwise it will be mess.

Filling can be very different. For example, the capelin is usually prepared in butter with onions, sometimes adding onion peel and a few spoonfuls of tea. But sprat prefer to stew in the company with tomatoes. Mackerel loves black pepper, add vinegar to Sayre, and even 50 grams of vodka. Add in the sense in themselves canned. In addition, virtually all the fish love the bay leaf.

In general, the most difficult thing in the canned — is not cooking, and content integrity. Carefully sterilize the jars with boiling water. Before rolling up certainly do not forget to put on the neck of the gum. Ideal cans of canned fish to take — of 500 and 800 ml, writes magazine «Russian fish».