Pike Cooked in an Autoclave
Pike fish preserves made in an autoclave are a very tasty dish. Pike meat is dense and can be used to create a wide range of dishes: from standard canned pike in oil to pâté. When properly prepared, this fish reveals its excellent flavor properties and remains very juicy.
Check the freshness of the pike. It should smell like algae. If there are any foreign smells or the gills have turned pale, the fish is no longer fresh. The pike should also not be soft.
How to clean the fish from scales? Hold it firmly in one hand, preferably by the tail, and use a knife to remove the scales against their growth. Place the fish belly up and head towards you, and remove the middle fins by moving towards the head.
Traditional Canned Pike in an Autoclave
For preparing the dish, you will need the following ingredients (for 1 half-liter jar):
- cleaned pike bodies, with heads and fins removed;
- black peppercorns - 3-4 pcs.;
- cloves - 1 pc.;
- bay leaf - 1 pc.;
- salt - 1 tsp.;
- vegetable oil.
Prepare the pike in the autoclave as follows: cut the fish into small pieces, place peppercorns, clove, salt, and bay leaf at the bottom of the half-liter jars. Pack the pike pieces tightly, pour 2 tbsp of vegetable oil on top. Leave a small gap to the lids (about 2 cm). Seal the jars and place them in the autoclave, fill with water up to one-third of the jar height. In the autoclave, raise the pressure to 1 atmosphere, then maintain this pressure and sterilize for 30 minutes.
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Recipe for Pike in Tomato in Autoclave
Ingredients needed for this canning:
- cleaned pike - 3 fish;
- small onions - 5-6 pcs;
- tomato paste (can be purchased ready-made);
- salt;
- black ground pepper;
- sugar.
The recipe for pike in the autoclave in tomato is very simple: cut the fish into even pieces, season with salt and pepper to taste, and place in pre-prepared half-liter jars. Next, prepare the sauce: sauté the onions in oil until golden, then add the tomato paste (if it's thick, you can slightly dilute it with water). Afterward, add sugar. Pour the finished mixture into the jars, leaving about 2 cm from the top. Seal the jars, place them in the autoclave, and cook for just 30 minutes at a working pressure of 4.3 atmospheres.
Recipe for Pike Stew in Autoclave
A tasty and simple canned dish is made from the following ingredients:
- pike - one medium fish;
- refined vegetable oil - 300 ml;
- black ground pepper;
- salt;
- bay leaf - 1 per half-liter jar;
- black peppercorns - 6 per half-liter jar.
The pike needs to be cleaned, gutted, head removed, fins, and tail cut off. Then cut the fish into small, even pieces, season with salt and pepper to taste, and leave in a deep bowl for 60 minutes. In clean half-liter jars, place peppercorns and a bay leaf. Then, slightly compact the fish pieces, leaving space to the bottom of the jar neck. Top the pike with oil - about 70 ml per jar. Canned pike in the autoclave is prepared simply: sterilize the sealed jars for 30 minutes at 110°C.
Recipe for Pike Pâté in Autoclave
To make a simple and tasty canned appetizer, you will need:
- pike fillets or whole fish - 1 kg;
- vegetable oil - 200 g;
- onion - 300 g;
- carrot - 200 g;
- salt and spices - to taste.
Lightly fry the cleaned and cut fish (or fillets) on all sides. In a separate pan, sauté grated carrots and finely chopped onions. Grind the cooked fish (a blender works well for this), mix with the sautéed vegetables, and add seasonings and salt.
Preparing pike pâté in the autoclave is easy: place the mixture in half-liter jars (don’t fill them completely) and seal. Place the jars in the autoclave and process for 40 minutes at 110°C. The pâté can be eaten as is after opening the jar or mixed with boiled egg and mayonnaise for a very tasty and filling appetizer.
Any recipe for canned pike in the autoclave can be done at home: all you need is a reliable modern device. Our company offers industrial autoclaves for sale: guaranteed safe, modern, and convenient. With it, the process of canning any products becomes an easy and manageable task.
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