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Canned mackerel for the winter

1
1908
Kitchen European
Calorie content 335.7 kcal
Portions 1 l.
Cooking time 220 minutes
Proteins * 17.7 g
Fats * 23.6 gr.
Carbohydrates* 82.7 g
* per 100 gr. product
Canned mackerel for the winter
Content

We offer you a delicious homemade canned mackerel recipe. After you try this canning, you will no longer want to purchase purchased canned food. Mackerel prepared according to our recipe turns out to be completely natural, spices give it a pleasant spicy taste and aroma, and vegetable oil and water help it to be stored for the maximum amount of time. When serving the fish, it is enough to sprinkle with lettuce or green onions and herbs.

Ingredients

Cooking process

step 1 out of 7
Remove the frozen mackerel from the freezer and leave it for 2-3 hours at room temperature to defrost it a little. It is most convenient to work with mackerel when it is not completely thawed and keeps its shape. After it has thawed a little, we cut off the head and tail, cut the abdomen and clean it well from the giblets, including the black film inside.
step 2 out of 7
We wash the fish well in cool running water, put it on a paper towel and let it dry a little. Then we cut the fish into portioned pieces 1.5-2 cm wide.
step 3 out of 7
Put the fish in a deep saucepan, add salt, sugar and spices.
step 4 out of 7
Pour vegetable oil and filtered water into a half-liter jar, mix and add to a saucepan with fish.
step 5 out of 7
Put the saucepan on fire, bring to a boil and simmer over medium heat for 15-17 minutes without covering. Then we reduce the heat to a minimum, close the lid and simmer the fish for 1.5 hours, in no case opening the lid of the pan. When ready, remove the pan with fish from the heat, so that the fish is saturated with spices and turns out to be more fragrant - do not open the lid, leave it until it cools completely, you can overnight
step 6 out of 7
The finished fish turned out to be spicy, fragrant and very delicate in consistency.
step 7 out of 7
We spread the pieces of fish in sterilized jars, fill them with marinade, in which they were stewed, and tighten them tightly with boiled lids. Then we put the jars in the refrigerator for storage.

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Natalia 05-08-2021 12:59
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