Canned silver carp at home in an autoclave, oven, slow cooker, pressure cooker. Recipe for the winter in tomato, oil with vegetables, pearl barley, caviar. Photo

Preparing Ingredients

When preparing home canned food, the first thing you need to do is prepare the fish.

To do this you need:

Remove scales from silver carp. In such fish it is large and tightly adjacent to the skin. Therefore, it is better to start the process in the bathroom or outside. If you actively work with a knife, the scales will scatter in all directions, and collecting them will not be easy.
When the carcasses can be completely cleaned, they should be thoroughly rinsed with cold running water.
Next, you need to remove the head and tail using a sharp knife.
The next step is to remove the insides from the carcasses. This should be done very carefully - rip open the belly, starting with the anal fin, and remove all excess.
Lastly, the prepared silver carp will need to be thoroughly rinsed again.

As for the bones in carcasses, they are not easy to remove. Therefore, cooks often leave these parts in the fish when preparing canned food in a slow cooker or pressure cooker. If you decide to remove them, you will first need to make an incision along the ridge and remove the fillet. Then, carefully remove the remaining bones from the last one with tweezers.

Marinades

Canned silver carp at home is most often prepared in a marinade of oil or tomato sauce. Any of the selected options is necessarily complemented by a variety of spices. It is also permissible to add vegetables to the marinade. Onions, sweet peppers and carrots go best with silver carp. Vegetables should also be cut into large pieces so that they can withstand high temperatures for a long time. If desired, onions and carrots can be supplemented with fresh herbs - dill and/or parsley.

There are also recipes for canned food that are prepared without marinade. In this case, the fish pieces are placed in a jar and sterilized. And the main preservatives in this version of the treat are salt and vinegar. Spices are added to it extremely rarely. Fish can be preserved using this method in broth, jelly, or even its own juice.

It is possible to preserve silver carp in different types in oil. For example, salted, smoked, boiled and dried.

CANNED COLON CARP

Wednesday, April 19, 2021 13:48 + to quote book

Canned silver carp

Often, when we see fresh packaged fish on sale—large carcasses of silver carp—we hesitate to make such a massive purchase, doubting whether we will be able to eat so much. But you can prepare many dishes from this delicious fish. One of them is canned silver carp in the oven.

Of course, you can make canned food using this recipe from other types of fish, but silver carp will be especially tasty. By opening a jar of this canned food, you can quickly and urgently prepare fish soup, salad, bake a pie, or serve pieces of stew as a side dish or vegetable salad. Canned silver carp is very tasty and filling.

Silver carp is a herbivorous fish, therefore low-fat. Sunflower oil in the recipe adds juiciness. Also, if desired, you can add a tablespoon of tomato paste to the bottom of the jar to improve the taste.

Oven recipes

In the oven, the discussed treat can be prepared in different ways. For example, in oil with spices or with the addition of assorted vegetables.

In oil with spices

Almost any oil will do. But it’s most convenient to use sunflower.

Ingredients:

silver carp fillet, cut into pieces – 2.3-2.5 kg;
any vegetable oil – 150-160 g;
laurel – 6 leaves;
allspice – 8-9 peas;
spice mixture “For fish” - 3.5-4 tsp;
salt.

Preparation:

Pieces of cleaned fish should be placed in a large bowl, sprinkled with salt and selected spices. Be sure to mix all ingredients thoroughly. It will be convenient to do this by hand.
In this form, the silver carp should be left for approximately 2-2.5 hours so that the pieces are well marinated.
While the fish is being prepared, you need to take care of the glass jars - wash them thoroughly, dry them, and then place pepper and bay leaves on the bottom of the containers.
The containers need to be filled very tightly with pickled pieces of silver carp so that there is no free space left.
Next, the jars are covered with foil, placed on a baking sheet and sent to the oven at 150°.
When fish juice appears in the containers and begins to boil, the heating temperature should be reduced to 110°. Afterwards the canned food will be cooked for another 60-65 minutes.
Separately, you will need to bring the vegetable oil to a boil. It is used to fill jars of fish taken out of the oven to the top. After that, under the metal lids, you need to simmer the canned food for another 30-35 minutes.

Rolled up jars with silver carp treats should be rolled up, turned over and left in this form until completely cooled. You will need to store canned food in a cool place.

With assorted vegetables

Vegetables for this treat include carrots and onions.

Fresh herbs will be a tasty addition to them.

Ingredients:

fish fillet (peeled and cut into pieces) – 900-950 g;
white onion – 2 heads;
dill and parsley - 1 sprig each;
large carrots – 1 pc.;
beet sugar – 10 g;
tomato paste – 1/3 cup;
coarse salt – 20 g;
vinegar - 1 tbsp. l.;
cloves and allspice peas - 5 pcs.

For dishes, you should take a clay container, which retains moisture well and allows you to maintain the temperature at the same level. You should also preheat the oven to 200°.

Preparation:

For vegetable dressing, you need to peel the onion and cut it into small cubes. And then fry in hot oil until soft.
Next, you can pour granulated sugar into the onion and add tomato paste mixed with water. The mass must be mixed very thoroughly and heated for 7-8 minutes, stirring constantly.
At the next stage, grated raw carrots are placed at the bottom of the clay pot. You need to place pieces of fish on it and pour the sauce prepared in the frying pan in the previous step.
All that remains is to add salt, all the spices and about ½ tbsp. water. To make the mixture thicker, some housewives use a handful of oatmeal at this stage.
The container with the fish and other ingredients must be closed and placed in the oven at the temperature set at the very beginning.
The treat will simmer for 2.5-3 hours.

Before putting the canned food into jars and rolling it up, add vinegar to the mixture and stir. You will need to store the treat in a cool place.

Homemade canned silver carp in the oven

Ingredients

Silver carp - 4 kg;
Salt - to taste;
Ground black pepper - to taste;
Spices - to taste;
Vegetable oil - 1.5 tbsp;
Bay leaf - to taste.

1. Before you start preparing homemade canned fish, you need to prepare the fish itself. You don't need any water for this recipe. Having decided on the fish, you can clearly calculate the time for preparing canned food and what pieces to cut the raw material into. For example, carp, silver carp and crucian carp have very dense bones, so you must first prepare fillets from these fish or simmer them in the oven for a very long time.

Since today we are preparing canned food from silver carp with a live weight of 4 kilograms, the fish was completely filleted. Just like for marinating silver carp, you need to thoroughly clean the husks and entrails, remove the head, fins and the black film inside the belly.2. After you have cleaned and washed the silver carp, the finished fillet needs to be cut into pieces of 3 centimeters, not much smaller than pork meat for homemade stew in the oven.

4. A few nuances on filling jars. From previous articles, you most likely remember that the leanest pieces are placed at the bottom of the container. Therefore, it is advisable that when you cut the fillet, select pieces of the abdominal part of the silver carp in a separate bowl. These same pieces need to be divided equally among all jars.

And you need to place the fattest parts of the fillet at the very top. Also, do not try to compact the pulp in the jars. You need to fill it so that there is still some space between the fish fillets. When the oven warms up and the canned river fish boils, liquid will seem to be circulating in the containers. So it should circulate everywhere, and not just from above.

It is worth salting in layers. That is, measure a teaspoon of salt in a saucer, combine it with a pinch of ground pepper and salt the fish in layers. For 1 half-liter jar there is a teaspoon of salt.5. Seal each jar of silver carp fish stew with foil for the duration of cooking.6. Since we will be cooking in the oven, take a deeper baking sheet.

We suggest you read: Fishing for silver carp

Its height should be at least three fingers. Line the bottom of the baking sheet with soft natural fabric. It can be a cotton towel, linen or terry, but terry is also natural. Synthetic fabric will not withstand high temperatures. We place jars with homemade canned silver carp on the fabric.

Pour cold water into the baking sheet almost to the top. In this form, place the baking sheet in a cold oven and only now turn it on to 150 degrees. We wait 30 minutes until the oven and its contents warm up, and increase the temperature to 200 degrees. We wait another 30 minutes.7. After spending an hour in the oven, the silver carp flesh turned white, but still does not look like homemade canned food or stew.

Enough liquid was also released. Now we need to add 50 milliliters of vegetable oil to each jar. Tip: if too much liquid has been released, take a tablespoon of the excess into a jar where there is not enough liquid. Calculate so that you can fit the butter, and there is also room on top.

Canned silver carp will boil in the oven and you should not allow the oil to boil.8. Rinse the lids with soda from the inside and boil for 10 minutes.9. Already with vegetable oil and newly sealed jars with foil, we send the baking sheet to the oven. We do not change the temperature (200 degrees).

Already with oil, the contents in the jars boil in 30 minutes. You should not skip this moment, since the oil on top will immediately begin to flow out when boiling. Reduce temperature to 150 degrees. That is, so that the contents boil very slowly, much like pork jellied meat. Already after boiling, mark 2.5 hours.

It is after this time that canned silver carp will look something like in the photo. This means that the jars can be taken out of the oven, removed the foil and quickly rolled up with sterile lids. Tip: as you can see, we had enough water in the pan for the entire baking time in the oven. But if in your case the water starts to boil away, you definitely need to top it up.

Just in case, you should have a kettle with boiling water on the stove.10. After seaming, be sure to check the lids for leaks. To do this, turn the jar over onto a plate. Ready-made canned silver carp fish at home does not need to be chilled upside down. It is worth turning over each jar only to check if the liquid is flowing.

In a slow cooker

It is convenient to prepare canned silver carp at home using the popular “kitchen aid”.

Canned silver carp can be prepared in a slow cooker.

Since the same temperature is constantly maintained inside the multicooker, you don’t have to remove the bones from the fish - they will soften after about 2 hours.

Ingredients

For the dish you need to take:

vegetable oil – 950-970 ml;
laurel – 2 leaves;
mustard and dill seeds – 10 g each;
black pepper – 4-5 peas;
silver carp fillet, cut into pieces – 900-950 g.

Preparation

The cooking process includes several stages:

The entire amount of oil stated in the recipe must be poured into the multicooker bowl and heated well.
Next, you need to add mustard and dill seeds, as well as whole bay leaves, to the hot fat.
The next step is to add pepper to the oil and let it heat up. You need to wait until the spices give off their aroma to the fat.
After this, you can add fish pieces to the hot fat. Under the lid, the mixture will simmer for 10-12 minutes.

The resulting mixture should be placed in sterilized jars and rolled up. At the last stage, if desired, you can add 1-2 cloves of fresh garlic to the container.

How to cook canned silver carp in a slow cooker

Clean fresh or defrosted fish, remove entrails, and rinse. Cut off the head and tail; I don’t use them in making canned food, but they will come in handy for fish soup. Cut the silver carp into pieces; I cut small fish as for frying, 3-4 cm thick.

salt well there, add vegetable oil, spices, bay leaf and tomato juice. I prepare canned tomatoes using homemade tomato juice, in the summer from fresh tomatoes, in the winter from canned juice. Tomato juice can be replaced with 2 tablespoons of good tomato paste diluted in water.

When the fish is placed in the slow cooker, turn it on and set the “Stew” mode for 10 hours.

It is convenient to prepare canned fish in the evening; they will be ready by morning. I prepare canned fish from silver carp in a Panasonic multicooker, but you can adapt any other model.

This is what the finished canned fish from a multicooker looks like in the photo: the fish has retained its shape, color and taste well, the pieces do not fall apart, but at the same time everything is soft and tender, even large bones.

Canned fish from silver carp in tomato, cooked in a slow cooker, turned out very tasty, all the bones were steamed, and the fish could be eaten directly with them. This dish can be served either cold, as an appetizer, or warm, as a fish stew in tomato.

In an autoclave

The easiest way to buy an autoclave is to buy one, but you can also make it yourself. This will save you a lot of money.

Ingredients

For the dish you need to take:

table vinegar (9%) – 30-35 ml;
bay leaf – 4-5 pcs.;
silver carp (already dressed and cut into pieces) – 1.8-2 kg;
black pepper – 5 peas;
natural tomato juice – 1 l;
coriander seeds – 20 g.

In this recipe, you should not replace natural tomato juice with ketchup or tomato paste. It’s great if you can use a homemade drink.

Preparation

The cooking process includes several stages:

For the marinade, you will need to pour all the tomato juice into a bowl.
Next you need to add peppercorns and coriander seeds to it.
After mixing, you can add bay leaves and pieces of fish into the mixture.
At the next stage, the mixture will need to be placed in an autoclave and simmered for 5-5.5 hours.
Before putting the canned food into glass jars, you need to add vinegar to them.

All that remains is to spread the fish mass into sterilized containers and roll them up. If all conditions have been correctly met, silver carp can be preserved in this form until the next season.

In a pressure cooker

This is the same quick way as when preparing canned food in a slow cooker.

Ingredients

For the dish you need to take:

fish fillet, cut into pieces – 1.4-1.5 kg;
white onion – 2 heads;
water – 800-830 ml;
vegetable oil – 90 ml;
peppercorns and cloves – 5 pcs.;
bay leaf – 2 pcs.;
salt.

Preparation

The cooking process includes several stages:

Peeled onions need to be cut into rings and placed on the grill of the pressure cooker. Then spread the bay leaf and other spices on top.
Pieces of silver carp are placed on top of the resulting fragrant “pillow”.
All that remains is to pour in water and oil, close the device with a lid, bring to a boil over high heat, and then cook on low for 80-90 minutes.
The finished hot pieces of silver carp should be placed in jars, covered with onions and poured with liquid from the pressure cooker. Next, the containers must be sterilized for 5-6 minutes, and then rolled up.
Jars of fish should cool with their lids down, wrapped in a warm cloth.

Ready-made canned food should be kept cool.

Canned fish in oil

A simple way to cook canned fish in oil. The recipe uses pink salmon, but you can use any other fish.

pink salmon fillet – 1 kg;
refined vegetable oil - 500 ml;
spices to taste.

You can take ready-made seasoning for fish or use black and allspice, cloves, and bay leaves.

Cut the pink salmon fillet into pieces and place in a suitable container. Salt, add spices and oil. Stir, cover and refrigerate overnight.

Place the fish in clean, dry jars quite tightly and pour in the oil in which the fish was marinated. Set the temperature to 120 degrees and cook for 4 hours. Remove and, without allowing to cool, seal tightly.

Recipe for winter in tomato

This recipe uses high-quality tomato paste to fill the fish.

Preparation next.

Ingredients

For the dish you need to take:

pieces of silver carp fillet – 320-250 g;
onion – 80 g;
cloves – 1 pc.;
red and black pepper – 2 peas each;
salt, tomato paste.

Preparation:

The cooking process includes several stages:

Fish pieces need to be salted and lightly fried on all sides.
Chop the onion into half rings and cook until softened in a separate frying pan. Then pour the tomato paste over the pieces, add salt, stir and heat for another 2-3 minutes.
First put the fish (half) into sterilized jars, then the onions with sauce, spices and the remaining pieces of silver carp.

The containers need to be rolled up and simmered in an autoclave for 35 minutes. at 110°.

In oil

The easiest way to cook canned silver carp is in oil.

The cook will probably have all the ingredients for this recipe on hand at home.

Ingredients

For the dish you need to take:

cleaned silver carp fillet (pieces) – 3.8-4 kg;
vegetable oil – 1.5 tbsp;
salt, fish spices, bay leaves.

Preparation

The cooking process includes several stages:

Pieces of fish need to be salted, sprinkled with spices, mixed and left for 80-90 minutes.
Then 1-2 bay leaves are placed on the bottom of the prepared jars, and the fish is placed tightly on top.
Each container must be covered with foil lids and placed in the oven at medium temperature until the mixture boils. Then reduce the heat to 110° and leave for 5-5.5 hours.

At the end of the process, you need to fill the jars to the top with boiling oil and put them in the oven at the same temperature for 35 minutes. All that remains is to roll them up and turn them over until they cool.

Recipe for silver carp in an autoclave

Canned fish stored for the winter without prior sterilization can be stored in a dark and cool place for quite a long time. However, the maximum period does not exceed two years. To extend the shelf life, you can use an autoclave. Then the canned fish will retain its taste for a long time.

Winter preparations in the form of canned fish in tomato sauce are prepared using the following method:

One and a half kilograms of silver carp are cleaned of entrails. The head and tail are also removed.
Grated carrots and onions (0.5 kg each) are fried in separate containers in vegetable oil.
1.5 kg of tomatoes are crushed in a meat grinder or blender.
Tomato, carrot and onion are mixed with three tbsp. spoons of salt, four tbsp. spoons of sugar and vegetable oil (1/10 liter).
The fish and vegetable mixture are laid out layer by layer in jars, after which the dish is simmered over low heat for 180 minutes.

Then the jars are tightly rolled up with lids. From this amount of ingredients you get one and a half liters of delicious homemade canned food.

With vegetables

Vegetables are fried and then added to canned food.

Ingredients

For the dish you need to take:

pieces of silver carp fillet – 330-350 g;
rock salt – 3-4 g;
peppercorns – 2 pcs.;
laurel – 1 leaf;
onions, sweet peppers, carrots - ½ pcs.;
citric acid – ½ tsp;

Preparation

The cooking process includes several stages:

Vegetables should be cut into pieces and fried in any fat until soft.
Next, all the ingredients are laid out in layers in the jar - bay leaf (at the bottom), pieces of fish, fried vegetables, sea salt, pepper, citric acid.
Pour warm boiled water over the top of the food, leaving about 3 cm to the lid.

Sealed jars will need to be cooked in an autoclave at 110° for about half an hour.

Canned silver carp in an autoclave (standard recipe)

To prepare canned fish according to the traditional recipe, based on 1 half-liter jar, you need:

silver carp - 350 g;
sea salt - 1 tsp;
allspice – 2 pcs.;
bay leaf – 1 pc.;
citric acid – 0.5 tsp.

The silver carp needs to be cleaned, the gills and fins removed, the ribs separated, and cut into pieces. Place all the listed ingredients on the bottom of the jars, and then put pieces of fish, laying out the ribs in between. Fill the jars with boiled warm water, not adding 3 cm to the lid and roll up. Silver carp is cooked in an autoclave for 30 minutes at a temperature of 110 (maximum 118) degrees Celsius.

With pearl barley

The calorie content of such a treat is approximately 107 kcal.

And BZHU:

BJU	Value in g per 100 g
Squirrels	15,4
Fats	3,4
Carbohydrates	11,1

Ingredients

For the dish you need to take:

silver carp fillet – half a kilo;
tomatoes – 750-800 g;
onions and carrots – 350 g each;
beet sugar – 3.5 tbsp. l.;
pearl barley – 130-150 g;
salt – ½ tbsp. l.;
vinegar - 2 tbsp. l.;
oil.

Preparation

The cooking process includes several stages:

The fish needs to be fried in pieces in a frying pan with heated oil until cooked.
In a separate bowl, you need to sauté small pieces of all vegetables. The skins of the tomatoes are first removed.
Barley without salt should be boiled until soft and rinsed.
Place fish, cut into small pieces, and cereal into a frying pan with vegetable mixture. Salt everything, add sugar, mix and simmer for 15-17 minutes.

Lastly, vinegar is poured into the mass, it is stewed for another 3-4 minutes, after which it is put into sterilized jars and rolled up.

With caviar

Canned silver carp can be prepared at home using only fish roe.

Ingredients

For the dish you need to take:

silver carp caviar – 900-950 g;
coarse salt – 5-5.5 tbsp. l.;
water – 2 l.

Preparation

The cooking process includes several stages:

Fresh caviar must be rubbed through a grater to remove films.
You need to bring water and salt to a boil, then pour clean eggs into it in a large bowl.
The mixture should be stirred for 3-4 minutes and then cooled.
Next, pour the caviar and liquid into a colander covered with gauze.

When the brine has drained, the eggs can be transferred to clean jars, covered with lids and left in a cool place for storage.

Aspic

Fish jellied meat in jars is well preserved for 6-7 months.

The recipe follows.

Ingredients

For the dish you need to take:

fish heads – 1.3-1.5 kg;
fresh parsley - 1 bunch;
garlic – 2 cloves;
large carrots, white onions - 1 pc.;
black pepper – 10 peas;
laurel – 5 leaves;
parsley (root only) – 40 g;
celery (root) – 80 g;
gelatin – 1 package;
salt.

Preparation

The cooking process includes several stages:

You need to remove the eyes and gills from the heads, then chop them coarsely and send them to boil in salt water for 15 minutes.
Then pour all the chopped vegetables and roots, bay leaves, and peppercorns into the pan.
After 15-17 minutes. You need to remove the finished grounds and add chopped parsley to the broth.
The meat needs to be placed in jars, poured with strained, salted broth in which gelatin is dissolved, and rolled up. There should be about 2 cm of space left before the lids.

The containers must be placed in an autoclave for half an hour at 115°. The treat will be kept cool.

Silver carp jellied meat in an autoclave

For this tasty and very healthy dish you will need the following components (calculated for 6 half-liter jars):

silver carp heads – 1.5 kg
parsley – 1 bunch;
garlic – 2 cloves;
carrots – 1 pc.;
onion – 1 pc.;
black peppercorns – 10 pcs.;
parsley root – 50 g;
celery (root) – 100 g;
bay leaf – 5 pcs.;
salt;
gelatin (1 package).

Canned fish jellied fish from silver carp heads in an autoclave should be prepared as follows: remove the gills and eyes from the heads, cut each into 2 halves. Rinse each piece under running water until the stream runs clear. Afterwards, you can put the fish aside and work on other ingredients: peel the onions and carrots, celery and parsley roots, chop everything. Vegetables can be cut finely, roots - larger.

Place the silver carp heads in a saucepan, add water and bring to a boil. It is important to remove the foam during the process! After boiling the heads a little, reduce the heat, add carrots, onions and roots, bay leaf and black pepper and leave to simmer for half an hour. Afterwards, you can remove the onions and roots, and add chopped parsley to the broth.

After the fish has cooled, you can remove the bones from it and put the pieces of pulp into jars. The warm broth needs to be strained, salt added to it, and then poured in gelatin and heated a little, stirring constantly. Pour the finished mixture into jars with pieces of fish, leave a free space of about 2 cm before the lid and roll up. Place the jars in an autoclave for 30 minutes at a temperature of 115 degrees Celsius, and after cooking and cooling, store in a cool place.

Pate (stew)

An autoclave is also used to prepare this dish.

Ingredients

For the dish you need to take:

silver carp remains (tails, heads, fins) – 900-950 g;
white onion – 2-3 pcs.;
Russian cheese - 130-150 g;
mustard – 2-2.5 tbsp. l.;
salt, vegetable fat.

Preparation

The cooking process includes several stages:

The fish must be washed thoroughly. Be sure to remove the eyes and gills from the heads. After this, the fish remains are filled with water and cooked for 60-70 minutes. along with peeled onions. The fins should soften during this time.
Next, parts of the carcasses should be fried in hot oil for a couple of minutes and seasoned with salt.
The finished mass must be blended with a blender, mixed with grated cheese, mustard, and added salt. You can also add boiled onions to it.

The mixture is put into jars, rolled up and cooked in an autoclave for 40-45 minutes. at 110°.

Useful tips and tricks

The following tips will help you prepare delicious homemade canned fish:

since fish undergoes heat treatment during canning for a long period, it must be cut into large pieces (otherwise the silver carp will become very boiled);
You can leave bones in the fish only if the dish is being prepared in a slow cooker or pressure cooker, otherwise they will not soften;
Canned food should be placed in perfectly clean and sterilized jars (according to some recipes, they are processed already filled).

There are more than 10 successful recipes for canned silver carp. Any of them can be repeated at home.

How to make canned silver carp at home?

Home-canned food allows you to prepare silver carp for future use so that you can eat it in winter. The quality of such a product largely depends on how accurately the cook follows the recipe and storage conditions.