Canned carp
4 servings
180 minutes
Canned carp is a traditional dish of Russian cuisine, known for its rich salty depth of flavor and dense texture. This preservation method originated as a way to keep the catch fresh during food shortages and long winters. Salted carp acquires a pronounced taste, and the pasteurization process makes it tender and ready to eat without further processing. Canned carp is perfect for making snacks, salads, or enjoying on its own with rye bread and spicy vegetables. Its rich flavor complements traditional Russian side dishes, while its practicality in storage makes it an essential product in home cooking.
1
Clean the carp, gut it, cut off the head, and rinse the belly well. Cut into pieces that fit into suitable jars.
- Carp: 1 piece
2
Dissolve salt in 4 liters of water in an enameled pot, submerge the fish in the brine, and leave it for one hour.
- Salt: 100 g
3
Remove the carp and dry it in a colander for ten minutes, then place it in jars (leaving some space at the top) and without adding liquid, pasteurize the jars by placing them in a pressure cooker for one and a half hours.
- Carp: 1 piece