Crucian carp is one of the most common and appetizing freshwater fish. However, it is usually used for soups or simply fried in a pan. That’s why homemade canned crucian carp can diversify your diet. Moreover, self-made canned crucian contains only your favorite spices — no preservatives or artificial colorants.
Features of Preparing Fish Preserves
To make sure your homemade fish preserves taste just as good as those from a supermarket or specialty store, you must follow the recipe precisely. You also need to consider the following features of preparing canned fish:
- Preserves can be made from almost any kind of sea or freshwater fish. However, practice shows that the best types for this are: pike, crucian carp, bream, and several other species that live in large rivers and lakes. From sea fish, it is best to choose sprats or mackerel.
- Before starting the preparation, it is recommended to carefully inspect the crucians for any damage or spoiled parts. To ensure the preserves turn out tasty, only fresh products should be used.
- During cooking, you should add a small amount of oil (sunflower or olive), which will not only enhance the flavor but also help extend the shelf life.
- Depending on the specific recipe, various sauces and pastes can also be added, such as tomato-based ones, along with seasonings, herbs, and spices.
- The fish should be sealed in glass jars. It’s better to use small-sized jars: from 300 milliliters to 1 liter. Sterilization is done using a “water bath.” This significantly increases the shelf life of canned fish. Proper sterilization is carried out in an autoclave. Stands included in the set are placed at the bottom of the autoclave, jars are placed on them and completely filled with water, then cooked for 30 minutes.
Canned crucian carp is an excellent match for almost any dish: mashed potatoes, buckwheat or rice porridge, pearl barley, and even pasta. Fish preserves also go well with salads or chopped vegetables.
This dish can not only be a treat for yourself but also a nice surprise for neighbors or relatives. They will definitely be pleasantly surprised that homemade canned fish can be so delicious.
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Preserved Crucian Carp in an Autoclave: Recipe
Factory-made canned foods don't come close to homemade preserves in almost every aspect. For this wonderful dish, you'll need the following ingredients:
- 2–3 kg of crucian carp;
- vegetable oil — approximately 0.5 liters;
- carrots and onions — 5 pieces each;
- tomato paste or juice — 0.5 liters;
- "Krasnodar" sauce — 5 tablespoons;
- ground black pepper — 5 tablespoons;
- 5 tablespoons of sugar;
- salt to taste;
- breadcrumbs or wheat flour — 2 tablespoons
The preparation process is simple and consists of the following steps:
- Thoroughly rinse the fish under running water. It's better to use warm water, but not hot, as it may soften the fish too much.
- Next, scale the fish thoroughly.
- Cut the fish into small, even pieces and place them in a deep pot.
- Add salt and pepper according to personal preference.
- Coat the salted fish pieces in flour or breadcrumbs.
- Fry until they develop a golden-brown crust. Make sure the entire skin is covered, even around the edges. This step enhances both the flavor and aroma.
- Transfer the fish to a large dish and let it cool.
While the dish cools, slice the onions and carrots into rings. Heat a pan and add oil. Once hot, add the sliced vegetables and fry until golden brown.
Pour tomato paste, "Krasnodar" sauce, and a small amount of water over the sautéed vegetables and simmer on low heat for approximately 30 minutes. While the marinade simmers, properly prepare jars of about 500 ml capacity:
- wash thoroughly;
- sterilize.
Layer the ingredients in jars with the sauce: first the fish, then the sauce, and so on. Press down the fish as much as possible, since it will reduce in weight and volume during cooking.
Add 1–2 bay leaves and a pinch of black peppercorns to each jar. Once filled, top up with vegetable oil to ensure the ingredients are fully submerged. Seal the jars with sterilized lids and place them into the autoclave.
Preheat the autoclave to at least 110 °C. Full preparation of the crucian carp will take about 30 minutes. Next, turn off the autoclave and allow it to cool naturally. After that, remove the jars from the chamber. Fully prepared fish should be stored in a cool cellar or refrigerator.
Crucian Carp in Tomato Sauce
This recipe is quite similar to the previous one, so the main ingredients are nearly the same:
- fresh crucian carp;
- a handful of allspice;
- a pack of bay leaves;
- 4 tablespoons of oil;
- salt to taste.
Before cooking, ensure the fish is free of damaged or spoiled parts. The total cooking time is approximately 40 minutes. The calorie content in the resulting preserves is about 140 kcal per 100 g.
The cooking process is as follows:
- First, clean the fish from scales and remove the innards.
- Thoroughly rinse the fish under running water.
- Cut off the heads and fins.
- Use small jars (0.5 L).
- Wash all jars thoroughly; sterilization is not required.
- Place a bay leaf and several peppercorns in each jar.
- Mix the salted fish pieces evenly.
- Pack the fish into jars, filling them to the brim.
- The packing should be tight, as the contents will shrink during cooking.
- Add 1 teaspoon of vegetable oil to each jar.
- Optionally, add onions, garlic, or carrots.
- Seal the jars tightly.
- Place them in the autoclave.
- Fill the autoclave with water.
- Screw on the lid and set the necessary pressure.
- Turn on the heat and let cook for the required time.
- Continuously monitor the temperature to keep it stable.
- After 25–27 minutes, turn off the heat and let the contents cool naturally.
- Cool the autoclave to about 30 degrees, then open it and remove the jars with the finished fish preserves.
Homemade canned fish is in no way inferior to store-bought alternatives. This dish pairs perfectly with almost any side dish. Even served with a simple slice of fresh bread, canned fish will taste delicious. Crucian carp goes best with boiled potatoes, mashed potatoes, rice, pearl barley, or buckwheat porridge. You can sprinkle the fish pieces with fresh or dried herbs to enhance the aroma and visual appeal.
Before serving, chilled canned food should be reheated for a few minutes in the oven or microwave. It is also possible to heat it in a frying pan with oil, but this is not the best option, as it may affect the taste of the dish. Before reheating, remove the fish pieces from the jar.
Crucian carp is one of the tastiest freshwater fish, and there are plenty of delicious dishes that can be made from it. One of the most interesting options is homemade canning, since the process is fairly simple, and the shelf life of canned fish is long.
Moreover, crucian carp can be cooked not only in an autoclave but also using other methods — such as in a multicooker, oven, etc. This way, you can prepare many tasty meals that will delight your family and guests all winter long. By experimenting with different spices and seasonings, you can create a variety of canned crucian carp recipes.
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We offer not only autoclaves but also many other high-quality metal products, such as moonshine stills, cheese-making equipment, smokehouses, pans, marinators, and water heaters (titans). A big advantage of our company is that we operate throughout Ukraine.
Our specialists are always ready to help you choose the best equipment and answer any questions you may have. To contact a representative of "Ukrpromtech", please call the phone numbers listed in the "Contacts" section.
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