Herring in oil: cooking in an autoclave

Herring in an autoclave is a fish that is loved and appreciated in Ukrainian cuisine. Rich flavor, nutrition, and versatility in serving are exactly what best describes this dish. Cooked and preserved in an autoclave, herring retains a tender texture, pronounced aroma, and the natural taste of the fish. After autoclaving, the bones become soft, so such herring is suitable even for children. Herring in a jar is convenient to store, take with you, or serve as a ready-made snack. Homemade herring in oil goes well with boiled or baked potatoes, black or rye bread, pickled onions, porridges, and vegetable side dishes. Also, a fish preserve will be an excellent base for salads, spreads, sandwiches, or quick appetizers for a festive table.

Canning fish in an autoclave has its advantages — the fish retains the maximum of useful substances, becomes tender and juicy, does not dry out, and does not lose its taste qualities. Herring is rich in omega-3 fatty acids, vitamins A, D and group B, phosphorus, iodine, and calcium. That is why fish canned in an autoclave is not only a tasty, but also a healthy dish for the daily diet. Autoclaving guarantees complete sterility and safety, a long shelf life without adding preservatives, as well as stable quality of each jar.

Herring recipe for 3 jars of 0.5 liter volume.

There are many fish recipes, but when preparing canned fish in an autoclave, you know exactly the composition of the product and control the quality of every stage. This is especially relevant for families who care about healthy eating and want to have a stock of tasty dishes “just in case”. Fish in an autoclave recipes are not only herring, but also a wide space for experiments. But it is herring in oil that remains one of the most popular options due to its balance of taste, nutrition, and simplicity.