Canned Mackerel at home - 3 fish appetizer recipes

Good day to all! Today I’ll tell you how, using various kitchen appliances (oven, pressure cooker and slow cooker), to prepare delicious canned mackerel at home. I offer 3 options: in oil, tomato sauce and own juice. And you choose the one that you like best!

The main condition for a good result is the right choice of fish. The carcass should be without damage and yellow spots, have an even silver color with pronounced dark stripes on the back. Mackerel contains many useful vitamins (A, D, E, C, K, group B) and trace elements (calcium, phosphorus, chlorine, sulfur, magnesium), necessary for the human body to develop normally. The process of long languor will help preserve all this wealth.

How to preserve fish in the oven

• Cooking time: 6 hours 25 minutes.
• Servings Per Container: 4.

I'll start with the most popular recipe. Even inexperienced housewife can make canned mackerel in oil in home cooking conditions. The process can be carried out in the oven. It is ideal for continuous cooking.

Ingredients:

• fresh mackerel - 2 pcs. (600 g);
• deodorized vegetable oil - 200 ml;
• salt - 8 g;
• black peppercorns - 10 pcs.

Tableware:

• 0.8 L glass jar - 1 pc.

Cooking method:

1. I defrost mackerel. I cut the tails, heads and fins. Having made a neat incision along the abdomen, I remove the insides and rinse the carcasses well with running water.
2. I cut the processed fish into small pieces.
3. I put it in a clean (pre-sterilized) glass jar.
4. Pour pepper and salt.
5. Pour the oil to the shoulders, as during the heat treatment the fish will let the juice and together with the fat, it can splash out of the can.
6. I cover the container with a metal lid, having previously removed the gum, since at high temperature it will melt.
7. I put the jar in the oven, heated to 180 degrees, waiting for the oil to begin to boil and the first bubbles appear on the surface. This usually takes 15 minutes.
8. I lower the temperature to 100 degrees. I leave the fish to languish for 6 hours.
9. I take out the jar and immediately, while the contents are still hot, I roll up on a turn-key basis.

Tip. To give canned food a special aroma, add bay leaf and other spices.

Home-made canned fish with oil can be stored at home as a strategic supply. To taste, they practically do not differ from the store ones.

Canned Mackerel Pressure Cooker

• Cooking time: 2 hours 20 minutes.
• Servings Per Container: 5.

  

As can be seen from the previous recipe, cooking canned fish takes a lot of time. In order not to spend all my free evening on such a procedure, I use a pressure cooker. I offer a simple recipe for mackerel in tomato sauce using this super-pan.

Ingredients:

• mackerel (prepared) - 1 kg.

To fill:

• tomato juice - 800 ml;
• sugar - 50 g;
• onions - 150 g;
• salt - 15 g;
• laurel leaf - 2 pcs.;
• olive oil - 75 ml;
• pepper (allspice and black) - 2 peas each;
• dried cloves - 2 buds;
• table vinegar - 30 ml.

For frying:

• flour - 45 g;
• olive oil - 50 ml.

Tableware:

• 0.5 l glass jars - 3 pcs.

Step by step recipe:

1. I cut the cleaned fish into pieces, breaded in flour and lightly fry in a pan in oil.
2. While the mackerel cools down, I prepare the filling. First, finely chop the onions and sauté in boiling oil. Add tomato juice and all other components according to the recipe. I boil the mixture for 4-5 minutes, so that all the spices have time to give their flavor.
3. I put a cloth on the bottom of the pressure cooker so that the container does not break when boiling.
4. I distribute the fish in banks, tamping them lightly. Pour the cooked tomato mass, cork using screw caps, and put inside the pressure cooker.
5. I pour water into a pressure cooker at 2/3 of the height of the cans.
6. I close the lid, put the device on the stove. First I set a strong fire.
7. As soon as the contents of the pressure cooker boil, and the valve begins to move, releasing steam, I make the flame smaller. I cook for 1.5 hours.
8. After the time has passed, turn off the fire and let the device cool down a bit. Only after that I open the lid and get ready-made canned food.

Tip. Do not open the pressure cooker immediately, as there is a risk of burning yourself with the steam accumulated inside. Also, from a sharp temperature drop, banks can crack.

The fish cooked in tomato sauce is juicy and aromatic. And the bones digest and become soft.

"Canned fish" in the slow cooker

• Cooking time: 2 hours 15 minutes.
• Servings Per Container: 4.

I advise the happy owners of modern kitchen appliances to use a slow cooker to cook mackerel. After heat treatment in this smart machine, the fish really tastes like canned food. The bones are perfectly boiled, and the flesh becomes tender and very fragrant.

Ingredients:

• mackerel - 600 g;
• onions - 3 pcs.;
• vegetable oil - 40 ml;
• bay leaf - 3 pcs.;
• peppercorns - 6 pcs.;
• citric acid - 4 g;
• salt - 5-6 g;
• water - 250 ml.

Cooking Method:

1. I’ve gutted the fish by cutting off the heads first. I leave tails and fins. They will boil well anyway.
2. I cut the prepared carcasses in medium sized pieces.
3. I chop the peeled onion rings. I pour to the bottom of the bowl.
4. I lay the pieces of mackerel on top.
5. I add alternately all the ingredients according to the recipe.
6. I close the lid of the multicooker. I turn on the "Extinguishing" mode. I cook for 2 hours.

Leave the finished fish in the slow cooker for another 40-60 minutes until completely cooled. Bones will boil better, and meat will absorb the aromas of spices. The mackerel in the slow cooker turns out to be soft and at the same time keeps its shape well. True, you can’t roll up such canned food. It’s better to eat them right away.

Home-made canned fish is tasty and healthy. They contain only natural ingredients, and precisely those that the hostess herself found it necessary to use.