Canned river fish homemade

Excellent canned food is obtained from small river fish. If a husband or son brought such a catch, you should not be sad! The main thing is that they worked hard and had a great time! After all, fishing is a real pleasure, which means it is a source of pleasure, getting positive emotions, producing adrenaline - hence: health promotion! Our task is not to sadden them with our disappointment and cook from the catch what is called - you'll lick your fingers! Canned fish can be served with potatoes, take a snack to the cottage, put it to the student.

naniki

Recipe author

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Composition / ingredients

servings:

River fish

Onion

200

Sunflower oil

100

White wine

150

Table vinegar

Salt

to taste

Bay leaf

Peppercorns

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 55 % 12 g

Fats 36 % 8 g

Carbohydrates 9 % 2 g

134 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 4 h 40 min

Step 1:
That was my husband and I yesterday's catch on Tomi!
Step 2:
So, we will be happy to clean and cut the fish. it's not difficult - after all, the husband let the brushes and perches go free, and it won't be difficult to clean the fir trees and bleaks. Clean the fish from the scales, gut the insides and cut off the fins, tails and heads - I do it with scissors - quickly and conveniently. Add onion, salt, sunflower oil, table vinegar, wine (or water), lavrushka and pepper to the prepared fish.
Step 3:
Cut the onion into half rings or quarter rings, if large.
Step 4:
Pour a little oil on the bottom of the pan and put the first layer of fish. Add pepper and lavrushka. Add salt.
Step 5:
Sprinkle with a layer of onion.
Step 6:
Lay the next layer of fish.
Step 7:
Layer again with onion-lavrushka-pepper-salt. Take the pan in such a way as to fill it by 2/3. Add sunflower oil, vinegar, wine (or water).
Step 8:
Put on the stove and simmer under the lid for 3-4 hours from the moment of boiling.
Step 9:
Try if the bones are boiled. If the fish is ready, sterilize the jars.
Step 10:
Lay out the hot fish with filling in sterile jars and close with boiled lids, I got 5 200-gram jars.
Step 11:
Put it for reliability "under the fur coat" until it cools down completely and store it in the refrigerator.