Fish Dishes in the Autoclave
One of the main functions of the autoclave is the elimination of bacteria in preserved products. A product that requires a special preservation method is fish. Thanks to the high temperature that can be achieved in the autoclave, consuming canned fish is completely safe. And when prepared at home, such dishes are also extremely tasty and healthy.
Usually, the assortment of canned fish on the supermarket shelf consists of several types that differ only by the type of fish from which they are made. Therefore, gourmets who want to enjoy special canned fish look for ways to prepare them themselves. In this article, you will find original recipes that will definitely bring you pleasure.
Chum Salmon in the Autoclave
An ocean fish from the salmon family, found mainly in the northern part of the Pacific Ocean, in the Bering Strait area. Its main value is its roe, as this fish spawns only once and then dies. It also has very tasty meat rich in vitamins and beneficial elements. Chum salmon meat has the lowest calorie content among salmon fish — 120 kcal per 100 g, which makes it an excellent dietary product.
Canned chum salmon can be added to salads, baked goods, and appetizers.
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To prepare chum salmon in the autoclave, we need (for one jar of 390 g):
- chum salmon fillet — 330 g;
- black peppercorns — 4 pcs.;
- bay leaf — ½ leaf;
- salt — 5 g;
- oil — 1 tbsp.;
- dried ground dill.
Cooking method:
- Since chum salmon cannot be caught in our region, for making the preserves it is best to use fresh frozen fillet, which can be purchased in the supermarket. Cut the fillet into large pieces (about the height of the jar).
- Place the peppercorns and half of a bay leaf at the bottom of the jar.
- Next, tightly pack the fish into the jars.
- Add salt, a pinch of dill, oil, and close the jars.
Place the jars into the autoclave and sterilize
- If the thermometer is located in the upper part of the vessel — at 110 degrees for 30 minutes.
- If the thermometer is located in the lower part of the vessel — at 120 degrees for 30 minutes.
Fish Meatballs in the Autoclave
An original recipe for a ready-made dish that will surprise even the most demanding gourmet. For cooking, any white fish will do — pike perch, pike, etc. In combination with any side dish, fish meatballs will taste great at any time of the year.
For 10 half-liter jars, we need:
- fish fillet — 2700 g;
- white bread — ½ loaf;
- onion — 5 pcs.;
- chicken eggs — 4 pcs.;
- refined oil — 1 cup;
- salt — 50 g;
- bay leaf;
- ground black pepper;
- ground allspice.
Cooking method:
- Cut the fish fillet into pieces and salt (1 tablespoon per 1 kg of fish) and leave in the refrigerator for half an hour.
- Peel and dice the onion. Fry in oil until golden brown.
- Soak the bread in cold water.
- Pass the fish through a meat grinder along with the onion and bread.
- Add eggs, salt, pepper to the mince.
- Mix the mince thoroughly and make small balls weighing about 50 g.
- From the fish leftovers (head, tail) make broth in the proportion 1 kg of fish to 1.5 l of water. Cook for 1.5 hours.
- Cook the meatballs in the broth until half cooked. Remove the meatballs using a slotted spoon.
- Fill the jars with broth and meatballs in a 3:2 ratio and close the jars.
Preserve the meatballs
- If the thermometer is located in the upper part of the vessel — at 110 degrees for 30 minutes.
- If the thermometer is located in the lower part of the vessel — at 120 degrees for 30 minutes.
Fish Solyanka with Sauerkraut in the Autoclave
Ingredients we need:
- pollock (fillet) — 3.7 kg;
- sauerkraut — 2 kg;
- onion — 1 kg;
- carrot — 0.2 kg;
- seasoning for fish;
- sugar — 4 tbsp.;
- tomato paste — 4 tbsp.;
- flour;
- clove;
- allspice peppercorns;
- black peppercorns.
From this amount of ingredients, we get about 11 jars of 720 g. We cook according to the following plan:
- Fry the pollock in flour until golden brown.
- Peel the carrots and onions. Dice the onions and grate the carrots on a coarse grater.
- Fry the cabbage together with the carrots and onions. Add tomato paste, fish seasoning, sugar and stew until cooked.
- Next, layer everything in jars — first cabbage, then fish, adding 1 clove, 2 allspice peppercorns and 6 black peppercorns.
Close the jars and place them into the autoclave
- If the thermometer is located in the upper part of the vessel — at 110 degrees for 30 minutes.
- If the thermometer is located in the lower part of the vessel — at 120 degrees for 30 minutes.
And it is best to prepare these canned fish in autoclaves “UTEHO” (Ukrpromtekh). The company specializes in manufacturing stainless steel products.
Buy an autoclave on our website or call: (050) 376-60-86 or (067) 370-27-22. You can also write to us at: autoclav24@gmail.com. To help you understand which autoclave suits you best, we recommend first taking the autoclave selection test.
Also read:
- Bullheads in the autoclave
- Bighead carp in the autoclave
- Pike in the autoclave
- Fish in the autoclave
- Crucian carp in the autoclave
