Homemade silver carp fish preserve in tomato sauce in an autoclave.

If you are looking for a fish recipe for an autoclave that combines easy preparation, benefits, and great taste — try silver carp in tomato sauce. This fish preserve in an autoclave with vegetables is a real lifesaver on busy weekdays when time is short, but you want delicious homemade food. By preparing canned river fish in an autoclave, you are not just saving money — you are creating nutritious, long-lasting supplies. Silver carp is ideal for this: it is a meaty fish without excessive fat and holds its shape well after sterilization.

For this recipe, we use simple ingredients: fresh silver carp, tomatoes, onion, carrot, a little Provençal herbs, olives, spices, and salt. The combination of vegetables and tomato juice creates a delicate tomato sauce — this is not just fish stew in an autoclave, but a complete dish. By the way, fish in tomato sauce has a rich flavor and goes well with porridge, pasta, or simply bread.

From 1 kg of silver carp, you get 3 half-liter jars — convenient for a family dinner or a snack on the go.

The silver carp recipe does not require complicated preparation, especially with an autoclave, where all processes take place at high temperature under pressure. The cooking time for fish in an autoclave depends on the design of the device:

• Thermometer in the upper part of the autoclave — 105°C, 30 minutes;
• Thermometer in the lower part of the device — 115°C, 30 minutes.

If you follow the recommended temperature settings, this canned fish prepared in an autoclave will stay delicious for months. This silver carp recipe is especially appealing to lovers of natural food: no preservatives, minimal fat, and maximum flavor. And it is definitely better than store-bought alternatives.