Homemade canned fish in an autoclave
1 serving
60 minutes
Homemade fish preserves in a pressure cooker are a true find for lovers of natural, rich flavors. This recipe was born from the desire to keep river fish fresh for a long time, turning it into a tender, aromatic dish. During the pressure cooking process, the fish becomes soft and infused with spices and vegetable oil, acquiring a rich taste. Allspice and bay leaves add a slight spiciness, while salt enhances the natural flavor of the fish. These preserves are convenient to store and use in various dishes—from appetizers and salads to soups and hot side dishes. They are ideal for travel, picnics, and winter preparations, allowing you to enjoy the taste of fresh fish any time of year.
1
Prepare the necessary ingredients. Any river fish (carp, pike perch, perch, pike, roach, etc.) is suitable for making preserves with this recipe. It's better to use fresh fish, but thawed fish will also work.
- River fish: 500 g
2
Wash 0.5-liter jars well with soda and dry them.
3
Clean the fish from scales.
4
Remove the fish's entrails and rinse well under running water immediately.
5
Remove the fish's head and fins.
6
Cut the fish in half. Remove the central bone.
7
Cut the fish into medium or small pieces.
8
Place 3 peppercorns, 0.5 bay leaf, and 0.5 teaspoon of salt at the bottom of a clean and dry jar.
- Allspice peas: 5 piece
- Bay leaf: 1 piece
- Salt: 1 teaspoon
9
Pour 1 tablespoon of vegetable oil into the jar.
- Vegetable oil: 2 tablespoons
10
Fill the jar halfway with pre-prepared fish and add all the spices again: 2 peppercorns, 0.5 bay leaf, 0.5 teaspoon of salt, and 1 tablespoon of vegetable oil.
- River fish: 500 g
- Allspice peas: 5 piece
- Bay leaf: 1 piece
- Salt: 1 teaspoon
- Vegetable oil: 2 tablespoons
11
Tightly fill the jar with fish, leaving 2-3 cm to the top.
- River fish: 500 g
12
Seal the jar with a clean and dry metal lid.
13
Place the sealed jars with fish in the autoclave. Fill the jars with water according to the device's instructions.
14
Set the autoclave to 110 degrees for 40 minutes (do not exceed 110 degrees for preparing fish preserves). Before first use, carefully read the device's manual to understand the usage rules and capacity.
15
Follow the device instructions. Do not open the autoclave after turning it off. It is better to take the canned goods out of the autoclave the next day. Let the finished canned goods sit for 2-3 weeks. Store in a cool place.