Canned small fish

Canned Small Fish – a traditional recipe, full of flavor and nostalgia

Preparation time: 30 minutes
Cooking time: 5-6 hours
Total time: 5-6 hours and 30 minutes
Number of servings: 5-6 jars of 400 g

When it comes to canning, every housewife has her own secret recipe that brings back childhood memories. Canned small fish are a delicacy that not only enriches meals with an authentic taste but also pays homage to culinary traditions. This simple and effective recipe will transform your small fish into a true culinary treasure that you can enjoy throughout the year.

Let's start with the essential ingredients needed to create a delicious and aromatic preserve:

Ingredients:
- 1.5 kg small fish (preferably cleaned and well washed)
- 3 large onions (choose quality onions with a sweet taste)
- 750 ml broth (homemade is ideal, but you can also use store-bought)
- 50 ml vinegar (white wine, for a balanced taste)
- 10 tablespoons oil (sunflower or olive oil, as preferred)
- 3 bay leaves
- a few peppercorns (black or mixed)
- pickling salt (about 2-3 tablespoons, to taste)

A brief history and nutritional benefits

Canned small fish are a method of preserving fish used for generations. This technique not only extends the shelf life of the fish but also intensifies its flavors, making it a valuable ingredient in various dishes. Small fish are also an excellent source of protein, omega-3 fatty acids, and vitamins, which are beneficial for heart and brain health.

Let’s get to work!

1. Preparing the fish: Start by cleaning and thoroughly washing the small fish. Make sure to remove all internal organs and scales. It is important to use fresh fish to achieve a quality preserve. If you do not have fried fish, you can opt for fresh or frozen fish.

2. Chopping the onion: Clean the onions and wash them well. Slice them into thin rings. The onion will add a sweet and deep flavor to your preserves.

3. Layering the ingredients: In a large pot, place a layer of fish at the bottom, followed by a layer of onion. Add salt, a bay leaf, thyme, and a few peppercorns. Continue to alternate layers of fish and onion, adding spices at each layer until all ingredients are used.

4. Preparing the sauce: In a separate bowl, mix the broth, vinegar, and oil. Pour this mixture over the fish and onion, ensuring it covers the ingredients well.

5. Adding water: Add water to the pot so that it completely covers the fish. It is important not to add too much water, as the fish will also release some liquid.

6. Baking: Cover the pot with a lid and place it in the preheated oven at 120°C (very low heat). Let it simmer for 5-6 hours. It is essential to check the water level every hour. If it drops too much, add just a small cup of water, a maximum of 200 ml.

7. Canning: Once the fish are well cooked and the flavors have melded, carefully transfer the fish and onions into hot jars using a spatula. Ensure that the jars are sterilized beforehand to avoid contamination.

8. Finalizing the process: Place the jars in a tray with water, so they boil in water at 120°C for 30 minutes. This will ensure a good seal on the preserves.

9. Cooling and storing: After you finish, let the jars cool completely at room temperature. Then, store them in a dark and cool place. You can enjoy them within a few months, but the taste will definitely improve after a few weeks!

Tips and variations

- Add vegetables: You can add carrots or bell peppers for extra flavor.
- Experiment with spices: Every housewife has her own combination of spices, so don’t be afraid to experiment with dill or coriander.
- Serving: Canned small fish can be served with fresh bread, tomato salad, or tarator. You can also accompany this delicacy with a glass of white wine or a cold beer for a successful meal.

Frequently asked questions

- Can I use frozen fish? Yes, it is an excellent option, but make sure to thaw and dry them well before use.
- How long do the preserves last? If prepared correctly and stored under optimal conditions, the preserves can last up to a year.
- How do I know if the preserve is good? Check if the jar is sealed correctly. If there are bulges or an unpleasant smell, do not consume the preserve.

Certainly, this recipe for canned small fish will become a favorite every year! Enjoy the cooking moment, the aroma of the flavorful fish, and the satisfaction of savoring the food you prepared. Whether you serve it at a family meal or give it as a gift to loved ones, these preserves will bring a touch of joy and warmth to every meal. Enjoy your meal!