Fish preserves in oil
Description
Suitable for both holidays and everyday meals. Canned fish made with this simple recipe is easy to prepare at home. Homemade fish preserved in oil is especially tasty and aromatic. If you also enjoy fishing, preserving fish becomes very easy. Moreover, homemade preserves retain all the fish’s beneficial properties. Pay special attention to sterilizing the jars and sealing them properly. These preserves keep best in a cool place. Refrigerator storage time is from one week to six months. Can be served warm or chilled.
Instructions
- 1
Step 1
1. Before preparing fish canned in oil, take the fish, wash it thoroughly, clean off the scales, and gut it carefully.
- 2
Step 2
2. Cut off the head, tails, and fins.
- 3
Step 3
3. Cut the fish into small pieces. Salt it. Let it sit to cure in salt for about 20–30 minutes. Sterilize the jars. When packing the fish into the jars, add the spices: 1 peppercorn, 1 clove, and 1 bay leaf each. Citric acid — 1 pinch; black pepper — 5 pieces; vegetable oil — 1 tablespoon.
- 4
Step 4
4. After that, seal the jars. Place a trivet in the pressure cooker. Set the jars with the fish preserve on it. Pour in water. Cover with the lid. Cook in the pressure cooker for one and a half hours. Then remove the canned fish after it has cooled. Done!