Silver Carp Cooked in an Autoclave

To preserve products for a long time, canned food was invented. They undergo appropriate processing and do not spoil for several years. Any food products can be canned.

Silver carp is one of the most affordable and common fish, so making canned silver carp in an autoclave is inexpensive, and the finished dishes turn out very tasty. There are several popular recipes for making hearty and simple preserves.

Silver carp does not belong to the category of fatty fish. It is very low in calories, only 86 units per 100 g of product. That is why silver carp is considered a dietary fish.

Canned Silver Carp in an Autoclave (Standard Recipe)

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

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

The silver carp should be cleaned, gills and fins removed, ribs separated, and cut into pieces. Place all listed ingredients at the bottom of the jars, then add the fish pieces, placing ribs in between. Fill the jars with boiled warm water, leaving 3 cm to the lid, and seal. Silver carp in an autoclave is cooked

• If the thermometer is located at the top of the container – cook for 30 minutes at 110 degrees.
• If the thermometer is located at the bottom of the container – cook for 30 minutes at 120 degrees.

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Recipe for Silver Carp in Oil in an Autoclave

For a half-liter jar you will need the following ingredients:

• silver carp without entrails and head - 500 g;
• salt - 5 g;
• black peppercorns - 3 pcs.;
• bay leaf - 1 pc.;
• vegetable oil (sunflower, corn, olive) - 15 g.

Cooking silver carp in oil in an autoclave should be done as follows: cut the fish into pieces of about 50 g, lightly fry in oil, and mix with salt. Then move on to the jars: place a bay leaf and pepper in the washed container, and put the fish on top so that 2–3 cm remain to the lid. Seal the jars.

There is another version of the recipe: do not fry the fish, but boil it in boiling water for 2 minutes. Then remove the pieces, and add spices, oil, and simmer slightly in the water. Add the fish to the jars and pour in the broth. Place the sealed jars in the autoclave, fill with water above the lids, and cook

• If the thermometer is located at the top of the container – cook for half an hour at 110 degrees.
• If the thermometer is located at the bottom of the container – cook for half an hour at 120 degrees.

Recipe for Silver Carp in Tomato Sauce in an Autoclave

For 1 half-liter jar you will need:

• cleaned, chopped silver carp - 300-350 g;
• onion - 100 g;
• tomato sauce (you can buy ready-made) - to taste;
• clove - 1 pc.;
• red peppercorn - 2 pcs.;
• black peppercorn - 3 pcs.;
• salt to taste.

Cooking silver carp in tomato sauce in an autoclave is simple: the fish should be salted and lightly fried (flour is not needed). Cut the onion, add a little salt, and stew for up to 20 minutes in vegetable oil, diluting with tomato sauce. Then you can start filling the jars: first put the fish, then the onion with sauce, then the spices, and finish with a top layer of fish. Seal the jars and cook in the autoclave

• If the thermometer is located at the top of the container – cook for 30 minutes at 110 degrees.
• If the thermometer is located at the bottom of the container – cook for 30 minutes at 120 degrees.

Aspic from Silver Carp in an Autoclave

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

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

To prepare aspic from silver carp heads in an autoclave: remove the gills and eyes from the heads, cut each into 2 halves. Rinse each piece under running water until the stream is clear. Then set aside the fish and prepare the other ingredients: peel the onion and carrot, celery root and parsley root, and cut everything. Vegetables can be cut finely, roots larger.

Place the silver carp heads in a pot, pour water and bring to a boil. It is important to remove the foam during cooking! After boiling the heads for a while, reduce the heat, add carrots, onions and roots, bay leaf and black pepper and let simmer for half an hour. Then the onion and roots can be removed, and chopped parsley added to the broth.

After the fish cools, remove the bones and place the pieces of meat in jars. The warm broth should be strained, salt added, and then gelatin poured in and slightly warmed, stirring constantly. Pour the finished mixture into jars with fish pieces, leaving about 2 cm free space to the lids, and seal. Send the jars to the autoclave for

• If the thermometer is located at the top of the container – cook for 30 minutes at 110 degrees.
• If the thermometer is located at the bottom of the container – cook for 30 minutes at 120 degrees.

, and after cooking and cooling, store in a cool place.

Pâté (Stew) from Silver Carp in an Autoclave

A delicious silver carp stew in an autoclave, which can be easily spread on bread, will appeal to all fish lovers. To prepare preserves in several half-liter jars you will need the following ingredients:

• fish heads and other leftovers (tails, bones, fins) - 1 kg;
• onions - 2-3 pcs.;
• hard cheese - 150 g;
• mustard - 2 tbsp.;
• bay leaf - 1-2 pcs.;
• black peppercorns;
• salt and vegetable oil.

The heads should be cleaned, removing eyes and gills. Then separate the remaining fillet and fins from the heads (but do not throw away!). The fish should be well rinsed. Large heads are better cut in half beforehand. Then place the fish in a pot, pour water (about 2 cm above the heads), bring to a boil, remove the foam and leave covered on low heat for an hour.

Then pâté from silver carp heads in an autoclave is prepared as follows: fry the previously cut fillet in vegetable oil, add tails and fins. Then add the ingredients to the pot with the heads and continue cooking until the fins soften. If the water has evaporated – add a little more. But it is important that by the end of cooking there is no liquid. Shortly before ready, add pepper and coarsely chopped onion to the broth, and at the very end – bay leaf and salt.

Pass the mixture through a colander, and then grind with a meat grinder or blender. Finally, add grated cheese and mustard. You can put a little butter, mix everything thoroughly. The almost finished pâté should be placed into jars (remembering about 2 cm of free space to the lids) and sealed. The jars should be boiled in the autoclave

• If the thermometer is located at the top of the container – cook for 40 minutes at 110 degrees.
• If the thermometer is located at the bottom of the container – cook for 40 minutes at 120 degrees.

Did you like the recipes of silver carp in an autoclave? Do you want to create tasty and simple canned masterpieces? You need a high-quality autoclave offered by our company. The product is made of reliable stainless steel, guaranteed safe and convenient to use. Cook preserves simply and with pleasure, experiment with recipes and enjoy the result.

Read also:

• Gobies in an autoclave
• Pike in an autoclave
• Canned fish in tomato

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