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What kind of fish goes to sprats. How to choose canned fish? Raw materials for sprats

Today, probably, one cannot find such a person who has never tried canned fish. Since childhood, their taste has been familiar to many, but few have cooked them at home. And this, by the way, is not so difficult, you just need to follow some rules and recommendations. And the first question that arises is: "What kind of fish is canned food made from?" I must say that absolutely any fish is suitable for this case: river or sea. From the river it is best to take crucians, carp, roach, perch, etc. From the sea, pink salmon, herring and mackerel are perfect. In general, in order to make canned food, you can take both prickly and bony fish, since in the process of their preparation all the bones will soften and will not pose any danger.

Some rules for preparing canned food

We have already found out what kind of fish canned food is made from, let's talk about what container is used for this. So, it is best to take small jars, for example, half a liter or a liter. Such containers are great for cooking the product in the oven, because it boils so well. Banks must be sterile. They are kept steamed or placed for some time in a preheated oven. Do the same with lids. Or they pasteurize the finished product in containers. To do this, they are placed in a bowl of water, which should cover the container at least half. Canned food is boiled over medium heat for fifteen minutes, after which it is rolled up. The fish itself must be taken the one that does not have any damage. Vegetable oil is added to canned food: corn, olive or sunflower, or it can be tomato sauce with spices. Consider a few simple recipes how to make homemade canned fish.

Recipe for multicooker

Ingredients: one large fish, two tablespoons of tomato paste, one tablespoon of table vinegar, one carrot, two onions, salt and spices to taste.

Pre-prepared fish is rubbed well with salt and spices, put it in a slow cooker. Tomato paste is mixed with water until a liquid consistency is obtained, vinegar is added and the fish is poured with this sauce so that it completely covers it. Carrots are rubbed on a grater, onions are cut into half rings. These vegetables are spread on top of the fish, the slow cooker is closed and stewed until all the bones of the fish are softened.

If we talk about what kind of fish canned food is made according to this recipe, then it should be noted that any fresh fish is used here.

Canned fish in oil

Ingredients: one large silver carp, three tablespoons of vegetable oil, salt and pepper to taste.

Prepared fish without a head and fins is cut into small pieces, which are laid in layers in advance, sprinkled with salt and pepper, vegetable oil is added. Then the jars are placed in a saucepan on a towel and filled with water so that it covers the container halfway. The jars are sterilized for about ten hours, during which time the bones should become soft. This is how homemade canned food is obtained, fish in oil will have pleasant taste and aroma.

Canned fish with tomato for quick use

Ingredients: one and a half kilograms of any river fish, four carrots, five onions, three ripe tomatoes, one pack of ketchup, vegetable oil, salt and spices to taste.

Before preparing canned food, it is cleaned, gutted and washed. Onions are cut into half rings, carrots are cut into circles. These vegetables are laid out in a pressure cooker, fish is placed on top, poured with oil and ketchup, salt and spices are added. Place chopped tomatoes on top. All this is brought to a boil and boiled for one hour over low heat. After the canned river fish has cooled completely, the pressure cooker is opened. finished product store in a cold place for no more than a day.

Canned Mackerel

It would seem that such a product can only be purchased in a store, but at home, canned food is much tastier, and it is not difficult to make them.

Ingredients: two large mackerel (four medium), two tablespoons of tomato paste, one onion, salt and spices to taste.

Such homemade canned fish are prepared in a slow cooker. First, the fish is washed, gutted, the head, fins and tail are removed, as well as all large bones and skin. The resulting fillet is cut into pieces, which are placed tightly enough in the multicooker bowl, sprinkled with salt and spices and the “Stew” mode is turned on for four and a half hours. Over time, add pasta to the fish and cook for another two hours. Ready meal Lay out in clean jars, cool and serve.

Canned river fish for long-term storage

Ingredients: fresh river fish, spices and salt to taste, vegetable oil.

Pre-prepared fish is cut into pieces, salted and sprinkled with spices at its discretion. Then the pieces are placed in a bowl and left for an hour and a half so that they marinate. Then they are placed in clean jars and covered with foil so that the fish and the resulting juice do not stick to the lids. Thus, the container is placed on a baking sheet and sent to the oven on the bottom row, choosing the medium mode. When the juice begins to boil, the temperature is reduced and the jars are left for five hours. After a while, vegetable oil is boiled and fish is poured into it, then the jars are covered with lids and rolled up.

Now we know not only what kind of fish canned food is made from, but also in what way it can be done. To date, there are a lot of recipes.

Canned fish today can be purchased at any store, but sometimes their quality leaves much to be desired. If you love them very much, but don't want to poison yourself and your loved ones, try making them yourself! What kind of fish is canned? For those who live in places with access to the sea, there is where to roam and what to choose from. The inhabitants of the middle zone are left to process the river product - bream, crucian carp, roach, pike, carp, carp, etc.

The problem of fish disposal is especially acute for avid fishermen and their families, because the catch is so large that it is simply not possible to eat everything at once.

Canned fish: the easiest recipe for cooking

All you need for this is salt, pepper and bay leaf. It should be immediately noted that the advantage of such home canning is that the product turns out to be environmentally friendly and safe for health, because there are no preservatives, taste and smell enhancers in these canned foods, which means that they can be safely offered even to small children.

clean the fish, gut and wash. Cut into small pieces, salt to taste. Leave aside for 1.5 hours;
Wash jars with a volume of 0.5 liters, put 2 bay leaves and 3 peppercorns on the bottom. Fill containers with salted product and cover with foil on top;
jars must be placed on a wire rack in the oven. In this case, the grating itself must be set to the second division from the bottom;
Pour a little water into a baking sheet and set to the first division from the bottom. It will collect liquid boiling in jars and thus will not allow the inner walls to get dirty and covered with soot and soot;
turn the toggle switch to the mark of 180 ⁰С, and as soon as the filling in the jars boils, lower the temperature to 100–120 ⁰С. Stew the product for 8 hours, and half an hour before it is ready, you need to carefully pour it into jars sunflower oil and cover with lids
roll up after 30 minutes.

Canned fish cooked in a slow cooker

In a slow cooker, this dish is easier and faster to cook: there are fewer dirty dishes, since everything is done in the bowl of the appliance. A great thing for those housewives who love to cook, but can’t find free time to cook intricate dishes.

onions in the amount of 4 pieces, peel and chop, rinse 2 large carrots and grate on a coarse grater;
pour vegetables into the bowl of the appliance and turn on the "frying" or "baking" mode. Fry until golden brown and send 1.4 kg of capelin or sprat to vegetables;
by this time you should have cooked a tomato from 12 medium tomatoes. If there are none or there are not enough of them, it will help out tomato paste. Pour capelin with tomato, salt, add a couple of bay leaves and spices for fish;
close the lid and set the "extinguishing" mode for 4 hours;
after this time, arrange ready-made canned food in pre-sterilized jars and roll up with boiled lids.

Autoclave canned fish

To autoclave 3 jars of canned food, 0.5 liters each, you will need 2 kg of fresh river fish, 9% vinegar at the rate of 7 ml per container, salt to taste, peppercorns and vegetable oil, it is better to take not sunflower, but corn, olive, linseed, pumpkin or walnut.

to obtain canned food from river fish at home, the fish must be cleaned, gutted and washed. Cut off heads. Medium or large pieces can even be cut also along the ridge;
putting the first layer of the gifts of the river in a glass container, salt, drop vinegar, throw 1-3 peas of pepper and pour oil. Perform the same actions with the second and all subsequent layers;
there should be empty space from the lid to the finger so that the jar does not explode. Roll up and put in the autoclave in layers, fill with water, which should cover the jars to a height of at least 2 cm;
close the unit, tighten the bolts and pump out air from it to a pressure of 1.2 atm. The tightness of the connection can be checked by ear or with soapy water;
to get canned fish at home under an autoclave, you need to kindle a fire or heat it with blowtorches. Water should be heated to a temperature of 112 ⁰С. This will be enough to kill all pathogens and achieve ideal palatability product;
after 50–70 minutes, the fire is removed and the autoclave is left to cool. After cooling to a temperature environment, but not lower than 30 ⁰С, carefully bleed air through the spool and open the unit door. Drain the water through the hose and remove the cans.

Canned fish, vegetables and legumes

To prepare canned food at home, you will need freshly caught carp, beans, shallots and spices.

cut carp, salt, pepper. At the bottom of the sterilized floor liter cans put a little black peppercorns, bay leaf and horseradish. Then a layer of well-washed beans and onions - peeled and cut into half rings. Those who like it spicier can add chili peppers;
Now it's the carp's turn. Then again a layer of vegetables and seasonings and so on. Now you need a large saucepan, in which you need to put the jars and pour so much water so that it covers them only half;
put on the stove. The optimal cooking time is 5 hours. After that, roll up pre-boiled lids.

That's all the recipes. Now you know what to do with the catch brought by your husband, and you will be able to enjoy delicious fish throughout the year, and treat your acquaintances and friends. Enjoy your meal!

Every day, fishing vessels come to ports with their catch on deck. It is reloaded, transported to the fish factory. Here it gets into the sorting shop - herring, sprat, herring, and other varieties. And from what fish do sprats, a product familiar to all of us in jars, be made? Initially, they were made from one raw material - the Baltic sprat, which is a subspecies of the European one. After they began to use the Caspian (Black Sea sprat) and herring. And also juvenile herring, another trifle.

Habitat and subspecies

What kind of fish are sprats made from? Actually Sprattus sprattus, or European sprat, can be found in the Russian Federation in the Baltic and North Seas. And in the Black and Mediterranean subspecies Sprattus phaericus lives, which is smaller and serves as a dinner for dolphins and predatory fish. In the Falkland Islands area, Sprattus fuegensis is found - and in rather large flocks - which grows up to 17 centimeters in length.

The New Zealander is distinguished by the spines of the keeled belly scales. Large flocks of this subspecies graze near the eastern coast of New Zealand and stay here in November and during the next month. They are accompanied by many predatory fish and sea birds that feed on sprats. In a word, near New Zealand, this fish plays an important role as a food base.

Canned food "Sprats in oil"

Although for ichthyologists sprats are only Sprattus sprattus, for the processor it is any small fish - sprat, herring, herring, for example - smoked and then rolled up in a jar with salt and oil. But before becoming a favorite dish in the context of cooking, she will have to go through a series of transformations. What kind of fish are sprats made from? All raw materials are sorted by a special device according to dimensions. Fish for sprats in jars gets at least 9 centimeters in length (but not more than 20). Then it enters the tattoo shop, where workers are located along the tape, and they carefully monitor the external condition of the raw material. And if the skin is damaged, the fish is used for pate. Then whole sprats are pierced on skewers-rods (each holds 20 pieces). The work is manual: about 300 bars fall on any worker per day, and about six thousand carcasses pass “through hands” per shift. And after a few tens of minutes, the raw material takes on approximately the form that we are used to seeing when opening a jar.

About cooking technology

As a rule, seven or eight frames with carcasses are hung in a specialized oven. Here fish (sprat, or herring, or sprats) are dried for 10 minutes in well-heated air. After that, it is steamed, and it is smoked for another quarter of an hour. Let it cool down at the end.

Second phase

Fish (herring, sprat or Sprattus) are returned to the conveyor and brought into the appropriate form prescribed by GOST. First, future sprats go through the stage of guillotining (in simple terms, they cut off their heads - for this they use a circular knife). Further, the blanks are placed in jars - also manually - in an original way. The first layer is placed belly down, and the 2nd layer is belly up, for beauty! You open the jar and there gold fish- smoked, tasty and fragrant. When open, the jars move along the conveyor. There, vegetable oil is poured into them and salt is added. The last stage is rolling up the can. Finished products are packed in boxes and placed in a warehouse. Here, within a month, the sprats must ripen, that is, soaked in oil and salt.

What kind of fish are sprats made from?

Let's take canned food from various manufacturing companies. On jars everywhere it is written "sprats". Let's look, however, at the composition (in small letters). On one is written "smoked fish", on the second - "sprat", on the third - "herring fish". The thing is that from such fish the most delicious canned food is obtained - sprats in oil. By the way, more and more often now the dish is prepared from herring - there are a lot of it in the Baltic. But the real Sprattus is becoming rarer. Today, in principle, any small fish has a chance to become a dish called sprats, if it is smoked using the appropriate technology and fits in a can!

at home

Finally, we offer an option, so to speak, hand-made. According to guests, such fish are tasty and fragrant - no worse (but undoubtedly more beneficial for the body) than a store-bought product. So, let's try to cook homemade sprats. We need 1200 grams of herring (now it can be purchased at any supermarket). By the way, you can use both capelin and fresh-frozen sprat. The main thing is that the fish are unsalted and correspond to the usual sizes for the dish. You also need to take one and a half glasses of water and two-thirds of a glass vegetable oil, a large spoonful of tea leaves, two small spoons of salt, a few laurels, a small bag of black peppercorns. And most importantly - onion peel!

Marinade

The marinade is prepared first. Take a pot that is not too big. Washed onion peel is laid out there, bay leaf with pepper (peas) is added, everything is poured with water and put on fire. The future marinade is brought to a boil and cooked over low heat for 5-7 minutes. Then tea is added there - it is ordinary, black leaf, and granulated is allowed. Everything is well mixed. The fire is turned off, and the saucepan is covered with a lid. Let the marinade infuse.

We cook simply!

In the meantime, the fish is being cleaned (if you bought it frozen, you must first defrost it naturally). The heads come off and the guts are removed. In purified form, it turns out about a kilogram of raw materials. Now a pan with a thick bottom (or cauldrons) is taken, and the carcasses are placed in it tightly, backs up.

The first layer, when laid out, is followed by the second (also with the backs up). Well, the herring is laid, while we set it aside. While the fish was being prepared, the marinade was infused. But first it needs to be strained. For this procedure, a sieve is taken, and through it all the liquid is drained into a container prepared in advance. The tea leaves are also squeezed out - it just gives a rich golden color. Cakes are thrown out.

Salt is added to the marinade and mixed well. If you want sprats to have a truly smoky smell, add a large spoonful of seasoning. liquid smoke". Those who consider it harmful do without this procedure. Fill the fish in a container with marinade plus vegetable oil. Carcasses should be completely covered with marinade. The saucepan is put on fire, brought to a boil. Then a small fire is made so that the herring boils just a little. Cover tightly with a lid and simmer on the stove for about an hour. After this time, the lid opens, the gas turns off, and we let the fish cool completely. Since if it is laid out in a hot state, it will fall apart. Cooled home-style sprats can be stored in the same bowl at the bottom of the refrigerator. Such a delicious semi-finished product can be successfully used in a salad, for sandwiches and so easy to eat. Bon appetit everyone!

The problem of fish disposal is especially acute for avid fishermen and their families, because the catch is so large that it is simply not possible to eat everything at once.

All you need for this is salt, pepper and bay leaf. It should be noted right away that the advantage of such home canning is that the product is environmentally friendly and safe for health, because there are no preservatives, taste and smell enhancers in these canned food, which means that even small children can safely offer them.

Cooking steps:

clean the fish, gut and wash. Cut into small pieces, salt to taste. Leave aside for 1.5 hours;
Wash jars with a volume of 0.5 liters, put 2 bay leaves and 3 peppercorns on the bottom. Fill containers with salted product and cover with foil on top;
jars must be placed on a wire rack in the oven. In this case, the grating itself must be set to the second division from the bottom;
Pour a little water into a baking sheet and set to the first division from the bottom. It will collect liquid boiling in jars and thus will not allow the inner walls to get dirty and covered with soot and soot;
turn the toggle switch to the mark of 180 ⁰С, and as soon as the filling in the jars boils, lower the temperature to 100–120 ⁰С. Stew the product for 8 hours, and half an hour before readiness, you need to carefully pour sunflower oil into jars and cover with lids;
roll up after 30 minutes.