Preserving mackerel at home. Preparation of canned fish from mackerel

Buying canned food at retail outlets is not always safe, since an iron can cannot guarantee 100% suitability of the product for consumption. The slightest damage can lead to depressurization and further damage to the product. Therefore, it is much easier and safer to prepare canned mackerel at home. During this type of processing, fish does not lose its beneficial properties.

Secrets of fish preservation

Mackerel is an extremely healthy fish. It is a source of vitamins, minerals, iodine, calcium and other microelements necessary for the body. Fish improves brain activity and stimulates mental activity. And these are not all the advantages inherent in this fish. You can eat it in almost any form; there are many recipes for its preparation. Making canned fish without an autoclave is quite possible - you can easily use a regular oven.

Useful cooking tricks will help you make high-quality and tasty canned food. So that the appetizer turns out juicy on the first try, you just need to follow these tips:

There is no need to wait for the fish to completely melt and become soft. If it is completely defrosted, it will not cut well, will lose its shape, and will have an unaesthetic appearance;
Jars filled with fish should only be placed in a cold oven.
To prevent the jar from bursting while preparing the canned food, you need to place wet sand under the bottom.

Canned mackerel - recipes

There are different recipes for preparing this wonderful fish. They differ mainly in their additives. Here is one of the simplest examples of preparing canned mackerel at home:

Recipe No. 1

It is very simple and suitable even for beginners. To prepare mackerel in oil at home, you will need the following products:

A pre-sterilized glass half-liter jar (or several, depending on how many servings you will make);
Oven;
Raw mackerel (1 piece, approximately three hundred g. For one jar);
Bay leaf (2 leaves - one in each container);
Pepper (1-3 pieces per jar);
Vegetable oil (approximately 40 ml);
Salt.

Cooking:

First you need to prepare the fish carcass: remove the intestines, black films, gills, excess fins, rinse it thoroughly outside and inside;
Cut the fish into pieces, their thickness should be up to four centimeters;
Place bay leaves and pepper leaves at the very bottom. Top with spices - mackerel;
Add salt and oil;
Close the jar with a lid (either a screw or a regular one, but without a rubber band);
Place the jar on a tray with a wet layer of sand, turn on the oven for 3 hours at 120 degrees. During this time, the fish cooks well and becomes tender, and the bones become soft.
Preserve the fish after cooking in the traditional way.

Method number 2

Only fresh or freshly frozen fish should be used. This is the only way to guarantee that the final dish will turn out not only tasty, but also safe. You will need the following products:

Two large mackerel;
4 peas each of black and fragrant pepper;
Refined vegetable oil (two tablespoons);
Chilled water (eight large spoons);
Salt (pinch);

How to cook:

Wash, peel, trim off excess components of the fish, cut the carcass into small pieces;
Wash and dry two half-liter jars;
Place a layer of fish in jars, put half of the pepper and salt on top;
Place the next layer of fish;
Add one tablespoon of oil and four tablespoons of water to each jar;
Cover with lids without rubber bands, put in a cold oven, temperature two hundred degrees, but only until the mixture boils in the jars. As soon as this happens, the temperature immediately drops to 120 degrees. The mackerel should be in the oven for one and a half hours.

With vegetables for the winter

Diligent and thrifty housewives often make preparations for the winter in the form of canned food, stews and other things. To prepare canned mackerel you will need:

Mackerel, pre-boiled for 20 minutes, you need to remove the bones from it (1 kg);
Tomatoes (two kg), carrots (half a kg), onions (350 g);
Salt (one and a half tablespoons);
Sugar (four spoons);
Olive oil (300 ml);
Vinegar (30 ml).

How to cook:

Squeeze the tomato, chop the carrots and onions, mix with the prepared tomato;
Add salt, sugar, vegetable oil;
Simmer this entire mixture over low heat for an hour, throw in the fish and simmer for another 40 minutes. When the mackerel is almost ready, add a little vinegar.
Place the finished canned goods into containers.

Canned food can be prepared at home without extra material costs. A very interesting and simple way to cook fish is to preserve it. This method will require a minimum of effort and time. What you need at hand:

How the cooking process works:

To begin, carefully prepare the fish: clean, trim, wash and thinly slice;
Pour one liter of clean, distilled water into a saucepan, add a spoonful of vinegar solution. Dip the fish into this liquid for 15 minutes;
Mix salt and sugar in a deep plate. Remove the solution from the pan, leaving only the fish in there. Sprinkle the mixture from the plate over the fish. Place bay leaf, pepper, mackerel in a jar.
Add oil and a spoon of water. Leave at least 2 cm to the top of the jar
Cover with a lid;
Place the jar in the oven, turn it on at 110 degrees. Keep the jar in the oven for 5 hours. Roll it up without removing it from the oven and leave it there to cool.

Canned fish with carrots and onions

Cut two onions into half rings. Three carrots on a grater. In a clean 0.5 liter jar we put a couple of onion half rings, a bay leaf, two black peppercorns, and a little carrot. Next is a layer of chopped fish pieces. Again, place carrots and onions on the layer of fish until the end of the jar. When the empty space remains slightly smaller than the neck, add a tablespoon of refined sunflower oil, a spoonful of salt and cover with a lid. Place in a cold oven for 3 hours. In this way, you can prepare not only canned mackerel, but also almost any fish.

This recipe will require a minimum of products, effort and time, and the result will be simply amazing. You will need the following ingredients:

Mackerel (two pieces);
One bay leaf;
Rock salt (15 grams);
Allspice (pea);
Black pepper (5 pieces);
Oil.

How to cook:

Cut the fish, remove excess from it, wash well and chop into small pieces;
Press the mackerel into the jar, but not to the very edge;
Put spices on top, add salt;
Fill the contents of the container with vegetable oil so that there is up to 2 cm left to the top;
Keep the canned food in the oven at 120 degrees for 4 hours.

Do-it-yourself fish, unlike store-bought fish, does not fall apart, holds its shape, and does not contain chemicals, stabilizers, emulsifiers or similar harmful substances. An exclusively natural product.

Autoclaving

To diversify your diet and please your loved ones, you can cook fish in an autoclave. To do this you need to do the following:

The mackerel is cut, inedible parts are removed, washed, divided into parts, and placed in a jar.
Add a teaspoon of salt, sugar and vinegar (solution);
Add a tablespoon of vegetable oil, favorite herbs and spices;
After all this, the cans are rolled up and placed in an autoclave;
So canned mackerel is kept for 60 minutes at a temperature of one hundred and twenty degrees. The finished fish is very tender, soft and boneless.

Fish prepared according to this recipe can also be rolled into jars and left for the winter, or saved for some holiday. It looks great on the holiday table and will be a pleasant surprise for your guests.

Recipes not for canning

There are several interesting recipes for preparing mackerel not for preservation, but for quick serving. They also have their advantages.

Stewed mackerel

This recipe will delight your loved ones. The taste is very similar to store-bought mackerel in a can, but it contains only natural ingredients and has a richer taste. For this recipe you will need the following products:

Manufacturing method:

Place carrot and onion rings on the bottom of the saucepan. Add spices and seasonings. Place lemon cut into thin slices on top. Next - fish pieces. Drizzle the mackerel with vegetable oil, add some water so that the fish is completely covered. Place on low heat and cook the fish dish for about 3 hours straight.

Canned food prepared in this way cannot be rolled up; they are eaten immediately.

In a regular slow cooker

An incredibly simple and effective way to cook mackerel is in a slow cooker. You will need the following products:

Mackerel (2 fish);
Sugar (tablespoon);
Coriander, salt (teaspoon), ground black pepper (quarter teaspoon), bay leaves to taste;
Refined oil (100 ml);
Very strong tea (chifir) - to obtain it you need two tablespoons of black tea, poured with 250 ml of water;

All components are placed in the multicooker compartment. Turn on the stew mode and leave to cook for 2 hours. Leave the finished mixture in the bowl for another hour.

In tomato sauce

Everyone is familiar with the famous sprat in tomato sauce. By analogy, you can cook mackerel. For this recipe you will need the following ingredients:

Mackerel (about 500 g);
Tomato paste (a tablespoon is enough);
Onion (1 pc.);
Salt;
Spices (bay leaf, peppercorns of different types);

Method for creating canned food:

The fish is cleaned, cut into pieces, and the onion is the same. Place sliced onions, mackerel, and spices in a small saucepan. Add a small amount of water, put it on the fire and let it cook well. This is cooked for 2 hours, after which tomato paste diluted with water is added. You need to be vigilant so that the water does not evaporate and the fish does not burn.

The mackerel preparation must be boiled for another 2 hours so that it turns into real canned tomatoes. After it has cooled down, you can serve it.

Although preparing canned mackerel is a costly affair, you will agree that it is worth it. Soft fish bones contain a large amount of calcium, which is so necessary for the bones and joints of a person of any age. Why not treat yourself and your family with a quality product at least sometimes? Almost all the ingredients are at hand, you just have to show the desire to do it.

Canned mackerel belongs to the category of universal food products that can simultaneously act as a separate dish and as the main ingredient in recipes. This canned fish is in great demand, so today it can be easily found in any grocery store.

Since the most common fish today is Atlantic mackerel, this type of fish is most often found in canned form. This product is usually sold in hermetically sealed cans (see photo).

There are two types of fish in the assortment of canned mackerel: salted and marinated. To prepare such canned food in production, as a rule, the following ingredients are used:

fish fillet;
salt;
vegetable oil;
spicy spices.

Mackerel canned in tomato is often produced. This is a quite tasty canned fish, which many people eat straight from the jar as a snack with bread.

According to experienced chefs, not everyone can cook delicious fish by frying or baking. However, few people encounter difficulties when canning this product, and even a beginner can cope with this simple task.

How to select and store?

Since these fish products are often sold in a hermetically sealed form, it is impossible to select them based on external data before the time of purchase. Therefore, in order to buy high-quality canned food, you can only rely on the information provided by the manufacturer on the product label. First of all, it is recommended to read where the mackerel was preserved. The farther it was cooked from the Atlantic Ocean, the longer the fresh fish spent in the freezer. If the mackerel was canned at a floating plant, that is, directly at sea, then you can be completely confident in the quality of the canned food. The label of such products usually indicates the plant number, for example, P07, which confirms the fact that the jar contains truly high-quality fish.

In addition, the product label must indicate the date of manufacture and expiration date of the product. Canned mackerel, as a rule, can be stored for no more than two years.

After opening the jar, it is possible to evaluate the canned food externally. The first thing you should pay attention to is how the fish itself is laid. Fish pieces must be whole and tightly adjacent to each other. Heads and tails are not allowed in this product.

As for the canning filling, it should completely cover the fish and also have a translucent color. Pieces of spices may float in the liquid, but this should not prevent the mackerel from being clearly visible through it. The presence of cloudy broth primarily indicates that the fish product is frozen. This may also be the consequences of a violation of the technology for preparing canned food.

Canned mackerel should be stored exclusively in a cool place. After opening, it is recommended to use the fish within two days.

How to make canned mackerel at home?

To make delicious canned mackerel at home, you don't need to be an experienced cook. As previously mentioned, even a beginner can handle the preparation of the described canned food. We recommend that every housewife use the recipe below, according to which you can quickly prepare the most delicious canned fish.

First of all, bring two mackerels to the required condition: clean, gut and rinse under the tap. Also remember to remove the tail, head and gills. After this, blot the ingredient with napkins and chop into small pieces. Next, wash and sterilize two half-liter glass jars in the oven. Then cover their bottom with a layer of chopped mackerel, which is then sprinkled with salt (0.5 tsp per jar), as well as black and allspice (two peas per jar). Fill the remaining space in the container with fish. Pour it with vegetable oil (1 tbsp per jar) and cold water (4 tbsp per jar). Now cover the prepared blanks with tin lids, from which you first remove the rubber bands, and place the filled jars in a cold oven. Cook the fish at a temperature of two hundred degrees until boiling, after which reduce the heating level to one hundred and twenty degrees. Keep the future canned food in the oven for another hour and a half.

If you want to store mackerel for the winter, immediately after cooking, remove it from the oven and seal it tightly with new iron lids with an elastic band. After this, place the workpieces on the floor upside down and cover with something warm. After cooling, transfer the preservation to a cool cellar for further storage. The shelf life of home-canned mackerel is three to six months. Bon appetit!

Use in cooking

Despite the fact that this type of canned fish is considered a complete separate snack, it is very easy to find more worthy uses for it in cooking. There is a huge variety of dishes that can be prepared using this product.

Canned mackerel goes well with many ingredients, so today fish soups and salads are often prepared based on it. The most famous dishes with this fish are fish soup and Mimosa. Various spreads for sandwiches are also created using this canned food. A sandwich mixture made from boiled eggs, canned fish and mayonnaise is especially tasty.

Many chefs use this mackerel to make various fillings for pies, as well as for unusual baked goods. Some housewives even manage to make delicious cutlets from this product, which cannot be compared to products made from fresh fish.

The advantage of this canned food is that it does not require heat treatment before use. This greatly simplifies the preparation of fish culinary masterpieces, since their production takes much less time.

Benefits and harms

It has been scientifically proven that even after canning, mackerel remains incredibly beneficial for humans. Despite the heat treatment, it retains most of the minerals: Mg, Na, K, Fe, I, P. The chemical composition of this product also includes vitamins PP and B, as well as omega-3 (polyunsaturated fatty acids).

In canned form, mackerel has almost all the beneficial properties as in fresh.

Thanks to the vitamin B12 content, this canned food improves metabolism, which allows you to use the product for weight loss.
Due to the fact that mackerel contains phosphorus, it normalizes the functions of all cells in the body.
The fatty acids contained in this canned food are a good antioxidant, which, according to doctors, lowers cholesterol levels in the blood and also prevents the development of cancer.
When consumed regularly, this fish prevents diseases of the heart, brain and blood vessels.

In addition, canned mackerel improves the functioning of the gastrointestinal tract and also restores the nervous system.

This preservation, like most other products, has a negative side. In some diseases, it can harm the body. It is not recommended to consume such fish after canning for diseases of the biliary tract, as well as for atherosclerosis and stomach problems. You should be extremely careful with this product if you are prone to allergies.

Canned mackerel is a very tender and juicy fish that has won the hearts of many people. Thanks to some of the substances included in its composition, even despite its high calorie content, it is often found in the diet menu.