Canned mackerel in oil at home

Step-by-step cooking

1. Step 1:

   

   Fresh frozen and fresh fish can be canned. When buying, choose mackerel of an even silver color, with dark stripes, without yellow spots and visible damage. How to properly defrost freshly frozen fish? In advance, transfer it from the freezer to the bottom shelf of the refrigerator. Do not defrost completely. Frozen mackerel is easier and more convenient to cut. The fish pieces will retain their shape and will look neat.

2. Step 2:

   

   How to clean mackerel properly? Wash the fish, cut off the tail, fins and head. Gut the carcass from the inside, be sure to remove the black film from the inside, as it will be bitter. There is no need to remove the skin from the fish. Rinse thoroughly and dry again. Cut into equal length pieces.

3. Step 3:

   

   Put the fish slices in a bowl and sprinkle with salt. For better storage, you can use nitrite salt. It effectively suppresses the growth of bacteria that can cause human poisoning. Before using the product, be sure to read the instructions. Gently mix and let the salt melt, leaving the bowl with the fish for about 1 hour.

4. Step 4:

   

   Wash the glass jar well. Dry it by wiping it with paper towels. It is not necessary to sterilize. Put a bay leaf, two types of pepper (black and sweet peas) in a jar. Fold the fish slices tightly into it.

5. Step 5:

   

   With a 700 ml jar and two medium-sized fish, 2 layers of fish are obtained and about 3 cm at the top of the empty space. This void is definitely needed, there will be juice from fish, oil, etc .

6. Step 6:

   

   Add refined sunflower oil to the jar with fish. Do not top up the container to the hangers, otherwise the oil brine will flow out.

8. Step 7:

   

   Wash the tin lid, boil over low heat (about 10 minutes) and dry. Close the jar tightly. If the lid is not a screw, but a regular one, roll it up with a key.

9. Step 8:

   

   Put a cotton towel on the bottom of the pan so that the jars do not burst. Now put closed containers and pour water (you can use ordinary tap water) to the level of the fish.

10. Step 9:

    

    Put the pan on medium heat. Bring to a low boil and cook canned food for about 4-5 hours. Then turn off the heat, let the cans cool down directly in the water and only then wipe them from moisture and transfer them to a cold place for storage.

11. Step 10:

    

    Here is such an appetizing fish you will get (see photo).

12. Step 11:

    

    Tasting. The mackerel turned out to be soft. Of the bones, only the spine remains, which is simply and easily separated from the meat. The bones are practically not felt at all. Unlike the store, it does not fall apart and does not turn into porridge, it keeps its shape. Canned fish should be stored in the refrigerator or cellar.