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Canned fish in a slow cooker for the winter, recipes of dishes from them

Do not believe it, but a product such as canned fish in a slow cooker can be prepared by your own efforts at home. To do this, you will need the most common slow cooker, fish and ancillary products that you can find in your kitchen.

We will prepare a lot of options for canned food. In total there will be seven different recipes, each of which really needs to be tried. It is very tasty and much more useful than buying canned goods in the store, you will agree.

Cooking method for canned fish from river fish in a slow cooker:

  1. To begin with, wash the fish with running water, place it on a cutting board;
  2. To clear fish from scales, to open a belly;
  3. Gut crucian carp, cut fins and wash the fish from the inside;
  4. Remove the peel of the fish, cut the fillets and remove all the bones as much as possible;
  5. Cut the fillets into convenient pieces;
  6. Peel the onions, wash them and cut them arbitrarily: it can be straws, half rings, cubes, and so on;
  7. Wash carrots, peel and grate;
  8. Pour oil in a slow cooker, add onions and carrots, mix root vegetables;
  9. In baking mode, simmer for about fifteen minutes, stirring slowly;
  10. During this time, prepare the tomatoes. You can just wash and chop them, and better blanch and peel to start. To do this, wash the fruit, make cuts. Boil the skillet with water and drop the tomatoes in for one minute. After that, remove them and immediately in cool water to cool. Peel the fruit and chop;
  11. Put them in a blender and kill in a mash or use a meat grinder;
  12. Fish fillet put in a slow cooker on root vegetables, add spices to taste;
  13. Pour tomato sauce and simmer for four hours.
  • 2 onions;
  • 10 g of sugar;
  • 10 g of flour;
  • 430 ml of tomato juice;
  • 60 ml of vegetable oil;
  • 1200 g sprats;
  • 2 bay leaves;
  • 1 carrot.

Cooking time — 2 hours and 35 minutes.

Caloric content — 142 kcal / 100 g

  1. Peel the onions, wash them and cut them into half rings;
  2. Wash carrots, peel and grate;
  3. Pour oil in a slow cooker, add onions and carrots;
  4. Cook the ingredients until rosy;
  5. Wash the fish, clean it from the entrails and cut off the fins;
  6. Wash the whole sprat outside and inside;
  7. Salt tomato juice, add a little sugar, flour and black pepper;
  8. Stir until the mass becomes homogeneous;
  9. On the roots put the fish, pour the tomato mass;
  10. Mix all ingredients gently;
  11. Cook in stewing mode for two hours;
  12. After that, turn on the temperature maintenance program and do not touch the sprat for another hour;
  13. After five hours, the fish will cool down completely and you can serve it or put it in a container, and then turn it into a refrigerator.

  • 170 ml of vegetable oil;
  • 340 ml of strong tea;
  • 2 mackerel;
  • 5 g of coriander seeds;
  • 15 g sugar;
  • 3 bay leaves;
  • 5 g of salt;
  • 3 g black pepper;
  • 30 ml of vinegar.

Preparation time — 2 hours and 20 minutes.

Calories — 269 kcal / 100 g

How to cook canned fish «Mackerel in oil» in a slow cooker:

  1. Wash the fish, cut off the fins, rip the belly;
  2. Gut both carcasses, wash the inside;
  3. Black films are also cut from the inside, otherwise they will give bitterness;
  4. Cut both mackerel in portions. It is possible both on a steak, and it is possible to cut off the filet part and cut it into small slices;
  5. Put the fish in a slow cooker and add all the spices: coriander, sugar, laurel sheets, black pepper, salt;
  6. At first it is desirable to grind the seeds of coriander in the hands and only after that add;
  7. Pour in tea, vinegar and oil. Vinegar is not necessary to pour in, if the canned food is eaten immediately. It should be added only if the fish is preparing for the winter;
  8. In the extinguishing mode, cook mackerel for two hours under the lid;
  9. Periodically check the multicooker contents for the presence of liquid;
  10. After that, turn on the heating mode for another hour;
  11. When the hour passes, the fish can be laid out in banks.
  • 15 g of salt;
  • 1300 g of saury;
  • 30 ml of soy sauce;
  • 380 ml of water;
  • 50 ml of vegetable oil;
  • 50 g of leaf tea.

Cooking time — 2 hours and 15 minutes.

Caloric content — 158 kcal / 100 g

Cooking canned fish «Sprats» in a slow cooker:

  1. Boil water, pour tea, cover it and let it brew;
  2. Saury well washed with running water;
  3. Spread the belly of each carcass and remove the insides;
  4. Wash saury from the inside, put it in a slow cooker;
  5. Add soy sauce, other spices to taste and knead the fish;
  6. Pour all the tea, add butter and shake the bowl so that the liquid components mix well;
  7. In the extinguishing mode, cook “sprats” under the lid for two hours;
  8. After two hours, turn off the slow cooker and let the fish cool down;
  9. After that, put it in a container and put it away.

  • 1400 g of tomatoes;
  • 60 ml of vinegar;
  • 450 g carrots;
  • 1600 g of herring;
  • 60 g sugar;
  • 500 g onions;
  • 40 grams of salt.

Preparation time — 3 hours and 45 minutes.

Caloric content — 82 kcal / 100 g

How to cook canned fish in a slow cooker for the winter:

  1. The first step is to blanch the tomatoes and peel them. To do this, wash them and make incisions on the peel;
  2. Next, pour into a large pot of water, bring to a boil;
  3. Place fruits in boiling water and boil for a minute;
  4. During this time, prepare a large bowl or another saucepan in which you need to take cold water and you can even put a couple of ice cubes;
  5. A minute later, the tomatoes from boiling water shift to ice;
  6. Withstand up to one minute, remove and peel;
  7. Cut the stems of tomatoes and cut them into slices;
  8. Next, put them in a blender and punch in the mash / sauce. For the same purpose, you can use a meat grinder;
  9. Pour the tomatoes into the slow cooker and turn on the cooking mode;
  10. Slightly boil down the mashed potatoes, and while it is boiled, take root vegetables;
  11. Peel and wash the onion, chop it into rings;
  12. Wash carrots, peel and grate;
  13. Add roots to the slow cooker, mix;
  14. Stew for ten minutes to make onions and carrots soft;
  15. Salaku wash, remove the head, if necessary;
  16. Cut off the fins, split the belly of each sprat;
  17. Gut fish and be sure to wash it from the inside;
  18. Transfer the contents of the multicooker to another container, leaving only a little at the bottom;
  19. Posting on these leftovers some fish;
  20. Next, put the tomato sauce again and the fish again. So up to the top;
  21. The last layer should be the fish so that it can cook in the sauce;
  22. At this stage, you can add spices and cover;
  23. Cook in cooking mode for three hours;
  24. Ten minutes before the end of cooking add vinegar;
  25. It must be evenly distributed over all surfaces;
  26. Ready fish to place on the banks, roll up.

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  • 3 potatoes;
  • 420 g capelin;
  • 1 carrot;
  • 3 branches of dill;
  • 230 ml of tea;
  • 1 parsley root;
  • 1 onion;
  • 80 ml of vegetable oil.

Cooking time — 3 hours and 15 minutes.

Calories — 136 kcal / 100 g

  1. Wash and clean the capelin first. That is, remove the heads, tails and fins, gut the belly and wash each fish from the inside;
  2. Tea mixed with salt and butter;
  3. In a slow cooker put fish, pour liquid;
  4. Add spices and, if possible, five milliliters of liquid smoke;
  5. Close the lid and simmer the fish for two hours;
  6. After that, get the fish and put in a separate container;
  7. Wash the bowl of the slow cooker, put it in its place;
  8. Wash carrots, peel and grate;
  9. Peel the onions, wash them and cut into cubes;
  10. Peel potatoes, wash them and cut them into cubes or sticks — as you used to;
  11. Put it in a bowl and rinse with running water from starch;
  12. Put in a slow cooker potatoes, carrots, onions and fish;
  13. Pour the ingredients with water, add the parsley root;
  14. Root pre-wash and clean it;
  15. Close the lid, cook for about fifty minutes;
  16. At the end of cooking, add salt and other spices to taste, mix;
  17. Rinse the dill, finely chop and add to the soup.

  • 260 ml of kefir;
  • 5 eggs;
  • 440 g of fish;
  • 10 ml of olive oil;
  • 5 g of salt;
  • 1 onion;
  • 420 g of flour;
  • 120 ml of mayonnaise;
  • 30 ml of vegetable oil;
  • 5 g of baking powder;
  • 30 ml of tea.

Preparation time — 3 hours and 35 minutes.

Caloric content — 213 kcal / 100 g

How to cook a pie with homemade canned fish in a slow cooker:

  1. Wash fish, remove heads and tails, cut fins;
  2. Spread each belly, remove the entrails, wash the fish from the inside;
  3. Mix tea with oil, add spices to taste, mix;
  4. Put the fish in a slow cooker, pour liquid;
  5. Cook in stewing mode for an hour and a half;
  6. Turn on the slow cooker and wait until the fish has cooled completely. From such a long insistence, its texture will only become softer;
  7. Transfer the fish briefly to another container, wash the bowl thoroughly;
  8. Place three eggs in a bowl, pour water and bring to a boil on the stove;
  9. When the water starts to boil, detect for fifteen minutes;
  10. After that, allow eggs to cool, peel them and cut into cubes;
  11. The two remaining eggs break into a bowl, add kefir and mayonnaise, mix;
  12. Add flour through a sieve, salt, baking powder and carefully break the lumps;
  13. In a slow cooker, heat the olive oil;
  14. While it is heated, peel the onions, wash them and cut them into small cubes;
  15. Pour into oil, fry until soft and remove from the slow cooker;
  16. Wash the bowl thoroughly again;
  17. Onions mixed with fish, add chopped eggs and mix;
  18. Pour some oil into the form, spread it, clinging to the rim;
  19. Pour half of the dough, evenly spread over the bowl;
  20. Spread the entire filling and pour out the leftover dough;
  21. Align so that the filling is not visible;
  22. In baking mode, prepare the cake for one hour;
  23. Fifteen minutes before the end of the program, open the valve;
  24. Remove the cake when it has cooled slightly and allow to cool completely on the wire rack.

Black film in the belly of the fish must always be removed. This applies not only to the preparation of canned food. If you leave it, it will give the future dish of bitterness.

Buying a whole fish, determine the freshness of the eyes. If they are clear and convex, the product can be taken. But the dull and flat eyes will already indicate the decay of the fish.

It is much easier to clean fish scales with a special device, and so will be faster. But if there is no possibility, then this can be done with a regular knife, directing it against the scales.

Optionally removed the tail of the fish. Some people like to eat, but others do not, so here you need to act according to your tastes and preferences. Fins, like the head, must be removed, as they still have to be removed.

Homemade fish canned food is tasty and healthy! Fish is a product that must be present in the diet of each person. Cook according to recipes with us and be surprised at the taste that you didn’t know until now.

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