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Canned homemade river fish

Homemade Canned River Fish

Small river fish make outstanding canned fish. If your husband or son comes home with a catch like this, don't be disappointed! The main thing is that they had a great time and worked up an appetite. Fishing is a real pleasure — a source of joy, good emotions, and a little adrenaline, and therefore good for your health. Our job is not to spoil the mood with our own letdown, but to turn that catch into something finger-licking good! Serve the canned fish with potatoes, pack it for a snack at the lake house, or send it off with your college student.

naniki

Recipe author

Composition / ingredients

Servings:

River fish

Onion

200

Sunflower oil

100

White wine

150

Table vinegar

Salt

Bay leaf

Peppercorns

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 55 % 12 g

Fats 36 % 8 g

Carbohydrates 9 % 2 g

134 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Here's the catch my husband and I brought home from the river yesterday!
Step 2:

Now, let's happily get to cleaning and prepping the fish. It's not hard — my husband released the ruffe and perch, and the small dace and bleak are easy to clean. Scale the fish, gut them, and cut off the fins, tails, and heads — I use kitchen shears, which is quick and easy. To the prepped fish, add the onion, salt, sunflower oil, table vinegar, wine (or water), bay leaves, and peppercorns.
Step 3:

Cut the onion into half-rings, or quarter-rings if it's large.
Step 4:

Pour a little oil into the bottom of a pot and lay down the first layer of fish. Add peppercorns and a bay leaf. Season with salt.
Step 5:

Scatter a layer of onion on top.
Step 6:

Add the next layer of fish.
Step 7:

Layer again with onion, bay leaf, peppercorns, and salt. Choose a pot sized so it ends up about two-thirds full. Add the sunflower oil, vinegar, and wine (or water).
Step 8:

Set it on the stove and, once it comes to a boil, simmer covered over low heat for 3–4 hours.
Step 9:

Check whether the bones have softened. Once the fish is done, sterilize your jars.
Step 10:

Pack the hot fish and its cooking liquid into the sterilized jars and seal them with boiled lids. I ended up with five 200-gram (about 7 oz) jars.
Step 11:

To be safe, wrap the jars in a blanket and let them cool completely, then store them in the refrigerator.