Braised fish like canned food! Delicious. Canned fish at home: the best recipes

Today in supermarkets it is quite difficult to find tasty and at the same time safe canned food. After all, manufacturers often sell us goods made from low-quality raw materials and with a high content of preservatives. In this article, you will learn how to prepare canned fish at home. And also some tricks used experienced housewives.

Homemade canned fish: basic cooking rules

For the preparation of homemade canned food, you need to take only fresh fish, which does not have any defects or damage. In this case, you can choose both sea and river. Everything will depend only on your personal preferences.

Only vegetable oils should be used as filling. It can be sunflower oil, as well as olive or corn oil. You can use tomato sauce, the recipe for which will be described in detail below.

Homemade canned food (fish) should only be rolled in glass jars... This will provide not only high tightness, but also allow you to evaluate the appearance of the product after long storage. It is better to choose jars with a volume of 0.5 to 1 liter. Such a volume is not only convenient for serving on the table, but also allows you to evenly boil the fish in the oven.

Canned fish in a slow cooker

A modern kitchen appliance such as a multicooker also allows you to prepare homemade preserves. In this case, you do not need to put the fish in the cans. It is enough to season it with spices and put it in a multicooker bowl. For complete cooking, it is enough to use the "Stew" mode for 20-30 minutes. Only after that, the fish is laid out in sterilized jars and poured with oil or sauce.

Canned fish in a slow cooker are superior to the traditional cooking method only if you have a small amount of fish. After all, the bowl of this kitchen gadget is rarely more than 4-5 liters.

Which fish to choose for home preservation?

Almost any fish can be used to prepare canned food at home. If we talk about freshwater species, then it can be bream, crucian carp, carp, roach and even pike. However, experienced housewives highly praise canned food made from mackerel. After all, it is this fish that is traditionally associated with store-bought canned foods, which are so popular in our country. But this does not mean at all that you should limit yourself in the choice of raw materials. For example, canned fish from river fish, although they have a high content of bones, are cooked several times faster than marine species.

Ingredients such as carrots, garlic, dill, parsley and other types of herbs will help to reveal the taste of fish. Therefore, you can safely experiment in search of the most successful combination of products.

Canned fish in oil

The easiest recipe for homemade canned food involves using a lot of oil. For cooking you will need:

• 2 kilograms of large fish;
• salt, black pepper and bay leaf;
• 200 grams vegetable oil.

The fish should be peeled and cut into 4-6 centimeters long pieces. Pieces should be placed in sterilized jars so that the distance between them is minimal. In a bowl, combine salt, black pepper, oil and some water. Pour the resulting sauce over the canned food and add the bay leaf. Preheat the oven to 120 degrees and place the fish jars on a baking sheet. To prevent glass jars from bursting, you should constantly monitor the cooking process. After 3 hours, you can remove the canned food from the oven and roll up the airtight lid. Before sending the jars to a cool place, you need to cool them completely at room temperature.

Oil-based canned fish will appeal to everyone, without exception. After all, this product will remind of the one that was produced on the territory of the former Soviet Union and met increased requirements for quality and safety.

Canned fish in tomato sauce

To give canned food more spicy taste you can prepare a tomato-based filling. The cooking technology will be similar to the recipe using oil. However, in this case, you must first make the sauce. To prepare it you will need:

• 500 grams of tomato paste;
• 2-3 large onions;
• 300 grams of carrots;
• salt, pepper and spices to taste;
• 300 ml of water.

Onions and carrots should be cut into small cubes and sautéed in a skillet. After the formation of a golden crust, add tomato paste and water. Season with salt and spices. Simmer over low heat for 15 minutes. The fish laid out in sterilized jars should be poured with the resulting tomato sauce and sent to the oven for 3 hours. Such canned food will have a rich taste and very soft fish fillets.

How long can homemade canned food last?

Unlike a store product, home preservation does not last as long. This is due to the fact that no preservatives are added to the fish, as is the case in factories and factories. Therefore, the home process of producing a delicious delicacy requires maximum sterility.

After cooking, canned fish can be stored for no more than 6 months in a cool place. It is good if it is a basement room where the temperature is kept constant. Before opening the can, be sure to evaluate the appearance of the fish. If you notice the formation of plaque or discoloration, it means that the tightness was broken during the cooking process. Such canned food is unsuitable for consumption. It is better to dispose of the product and do not let it fall on the table. That is why it is very important to mark the conservation with a marking with the date of manufacture. This will help avoid poisoning and other troubles that may be associated with expired products.

Homemade canned fish is great way diversify your diet not only tasty, but also extremely healthy dish... After all, such a product can be served on the table as a snack or used to prepare festive salads.

Ingredients

1 pike, medium

Vegetable oil

Bay leaf, 2-3 pcs

Allspice, 3-4 peas

This is a set of products for a ½ l can

1. Cut the pike into small pieces, add salt, sprinkle with spices and leave for 1 - 1½ hours.

2. Put pepper, bay leaf in jars, fill tightly with fish to the top.

3. Cover each jar with a piece of foil and place in the oven on a wire rack at 150 ° C. Install a baking sheet with water at the bottom.

4. We are waiting for the liquid in the jars to boil. We lower the temperature in the oven to 100-110 ° C, wait until 5 hours have passed since boiling.

5. We put vegetable oil to heat separately. When it boils, remove the foil from the cans and fill them with boiling oil. The fish should all hide under a layer of oil.

6. Cover the jars with sterilized lids, put back in the oven for ½ hour.

7. Roll up the jars and wrap them up. We are waiting for them to cool down.

Sprats from sausages or sprats, how to prepare

Ingredients

Fish, 1.2 kg

Salt, 1 tablespoon untop

Vegetable oil, 200 g

Peppercorns

Strong tea leaves, 1 tbsp

1. Take a stainless steel pot, put the fish in it. Salt the fish, pour tea leaves and oil, put pepper.

2. Stew the fish, covering it with a lid, very slowly, for 2½ - 3 hours.

3. We continue the process by removing the lid for about ½ hour - let the excess liquid evaporate.

4. We distribute the fish in ½ - liter jars, sterilize them in the usual way for 10-15 minutes, putting on the hangers in boiling water. We roll up.

Small fish sprats, cook at home

Ingredients

Small fish, 1 kg

Onion, 200 g

Dry water or wine, 150 g

Vegetable oil, 100 g

Vinegar 9%, 50 ml

So you can preserve small roach, dace, perch, ruff, minnow and others.

1. We butcher the fish, leaving only clean carcasses without fins.

2. Cut the onion into rings and place it on the bottom of the pan. Lay out the carcasses in one layer on the onion and add them. Next - a layer of onions, a layer of fish, salt. We repeat until we have laid out all the products.

3. The pan should be of such a volume that, having laid out all the products, we filled only 2/3 of its volume.

4. Throw peppercorns, bay leaves into a saucepan, pour oil, wine and vinegar. Cover the pan with a lid and set to simmer slowly for 3-5 hours. Here, too, a pressure cooker will be useful, it will reduce the stewing time to 1 - 1½ hours. When the fish is ready, its bones will soften so much that they become imperceptible in the pulp.

5. We roll the fish, spreading it over the banks.

Canned food with river fish carrots in oil, recipe

Ingredients:

Fish, 1 kg

Onion, 700 g

Carrots, 700 g

Vegetable oil

Peppercorns

1. Prepare pieces of fish, put them in an enamel bowl, add salt and leave to salt for 1 hour.

2. Large three carrots, cut into thin rings from onions.

3. When the fish has stood, remove it from the brine, mix with onions and carrots, sprinkle with peppercorns.

4. Take ½-liter jars, pour vegetable oil into each, 3 tablespoons. We lay the fish freely so that during the upcoming boil, the liquid from the jars does not splash out.

5. We put tin lids on the jars, devoid of rubber bands, and put the jars in a cold oven.

6. We begin to heat the oven, bring it to 200 ° C and turn on the countdown: simmer for 4-5 hours.

7. Roll up the cans, turn them over and wrap them up - let them cool down.

Canned food in oil in a pressure cooker, from river fish

Ingredients

River fish, 1 - 1½ kg

Vegetable oil, 100 g

Black pepper, 3-4 peas

Water, 800 ml

1. Prepare fish pieces for canning. If there is a trifle, then we leave it in carcasses.

2. Put the fish in the pressure cooker, placing it on a wire rack sprinkled with onions. We put peppercorns, a bay leaf there, again sprinkle with a layer of onions. Pour water and oil and close the lid of the pressure cooker.

3. We put the pressure cooker on high heat and observe the valve. As soon as steam comes out of it, set the light to a minimum and hold it for 1½ hours.

4. We put the fish in ½-liter jars and sterilize them for 5-8 minutes in a boiling water bath. We roll up.

Carp with the addition of oil, canned, recipe for making delicious canned fish

Ingredients

Fresh carp, 1 piece

Onion, 1 piece

Garlic, 1 wedge

Vegetable oil, 1 tbsp

Ground dill

Black pepper

Coriander

1. Cut slices of carp, salt and sprinkle with spices, cut onion into rings.

2. Take liter jar, put the garlic on the bottom, pour it with oil. We put pieces of carp tightly on top, fill the jar to the top with onion rings.

3. Cover with a lid and set for sterilization. It should last at least 10 hours. During this time, you will have to add more water as it evaporates. It is also necessary to add water in a boiling state, otherwise the cans may burst.

4. After the sterilization time has elapsed, roll up the jars. Store in the refrigerator.

Canned fish can be made not only from fresh, but also from freshly frozen. Here's an example.

Frozen sprat in tomato sauce and at home

Ingredients

Frozen sprat, 3 kg

Onion, 1 kg

Tomatoes, 5 kg

Carrots, 2 kg

Bulgarian peppers, 1 kg

Vegetable oil, ½ l

Vinegar 9%, 280 ml

Salt, 2 tbsp

Ground pepper

1. Large three carrots, cut the onion in half rings. We put them in a frying pan and saute.

2. Grind the tomatoes in a meat grinder, cut the Bulgarian peppers into strips.

3. Vegetables, raw, ground with juice and fried, put in a saucepan and cook slowly for 1 hour.

4. When this time has passed, put the sprat in the tomato sauce, stir, bring to a boil and cook for another 1 hour.

5. Put salt, pepper, sugar and vinegar in a saucepan. Mix and cook for 5 minutes.

6. Transfer to hot cans and roll up. We wrap it up, let it cool down in this state.

Canned fish in tomato juice

Ingredients

Fresh fish, 1 kg

Tomato juice, 2 tbsp

Sugar, 2 tbsp

Vegetable oil, ½ tbsp

Vinegar 70%, 2 tbsp

Water, 1 tbsp

1. Cut the fish into pieces, put it in a saucepan, as well as all the other ingredients.

2. Simmer on the stove for 7 hours very slowly. If you use a pressure cooker, you can reduce the time to 2 - 2½ hours, that is, approximately 3 times.

3. Put on hot cans and roll up.

Fresh fish in tomato sauce: delicious canned fish at home

Ingredients

Fish, 1 kg

Tomatoes, 2 kg

Onion, 300 g

Salt, 1 tbsp

Vegetable oil, 150 g

Bay leaf, 4 pcs

Pepper, 4 peas

Cloves, 4 buds

Sugar, 5 tbsp

Salt, 1 tbsp

Vinegar 9%, 3 tbsp

Vegetable oil - fry

1. Cut pieces of fish, add salt to them with one tablespoon of salt, leave for ½ hour.

2. Prepare the tomato sauce by rubbing the boiled tomatoes through a sieve. Put oil, spices, vinegar, sugar and salt into the mashed mass. We put it on again.

3. Pieces of fish, roll in flour, fry in oil. After removing them from the pan, put them in jars, fill them with boiling sauce and send them for sterilization.

4. Banks should stand in boiling water for at least 1 hour, after which we roll them up.

5. Continue sterilization rolled up for another 6 hours. It is in this case that it makes sense to use glass lids with metal holders. Because ordinary tin can be torn off if you do not secure them with a special device - a lid holder.

Canning fish at home: small fish in tomato

Ingredients

Fresh small fish, 2 kg

Tomato paste, 1 tbsp

Sugar, 1 tbsp

Vegetable oil, 1 tbsp

Vinegar 6%, 1 tbsp

Laurel leaf

Allspice

1. Cook the fish, put it in a saucepan, pour spices, sugar and salt, put the tomato and pour oil with vinegar.

2. After covering the lid, put the saucepan in an oven heated to 140-150 ° C for 3½ - 4 hours. When the contents of the pan boil, reduce the temperature in the oven to 100-120 ° C.

3. Put it in jars and roll it up.

Capelin or sprat with vegetables in tomato sauce

Ingredients

Small fish (sprat, herring or capelin), 3 kg

Onion, 1 kg

Carrots, 1 kg

Tomatoes, 3 kg

Sugar, 8-9 tbsp

Salt, 6-7 tbsp

Vinegar 9%, 100 g

Pepper peas

Laurel leaf

1. Grind tomatoes in a meat grinder and set to boil in a saucepan.

2. Large three carrots, cut the onion into rings. Fry them in oil separately.

3. Put the fried vegetables into the tomato mass and mix.

4. Take a cast-iron pan (or stainless steel), put layers in it: tomato, fish, and then in the same order, the top one is tomato.

5. Put the spices in a saucepan, cover the lid and set to heat. Cook slowly for 3 hours.

6. 10 minutes before stopping cooking, pour in the vinegar, spreading it evenly over the entire surface. You need to poke the vinegar with a wooden stick deep into the pan so that the vinegar sinks into all layers of the pan.

7. Roll up in hot ½ liter jars. We wrap it up.

Fish trifle in marinade, recipe

Ingredients (for a 1/2 liter jar)

Fish, 350 g

Bay leaf, 1 piece

Black pepper, 3 peas

Allspice, 3 peas

Salt, 8 g

Vegetable oil, 70 g

Vinegar 6%, 30 g

1. Salt the clean carcasses of the fish, put them in the jars, putting the spices on the bottom. Fill with oil and vinegar.

2. Roll up the jars and sterilize in this form for 2 hours in salt water (its temperature is higher - 105 ° С).

Fish in a scented marinade. Very tasty!

Ingredients

Fresh fish, 4-5 kg

Salt, 1½ tbsp

Sugar, 3 tbsp

Apple cider vinegar or 6%, 100 g

Allspice, 3 g

Coriander, 3 g

Cloves, 2 g

Water, 5 l

Laurel leaf

1. Prepare the marinade, cook spices (except bay leaves) in a gauze bag. We cool it down.

2. In a cold marinade, immerse the fish, cut into pieces, for 3-4 hours.

3. We transfer the fish pieces to jars, put there one bay leaf at a time and again fill with the marinade.

4. Cover the jars with nylon caps and place them in the refrigerator.

Many people remember the taste of canned fish from childhood, someone still loves them. But nowadays it is not easy to find a natural product that does not contain various additives and flavor enhancers.

But you can make canned fish yourself at home. It is not only tasty and healthy, but also interesting. Especially when there is an avid fisherman in the family, and the question of what to do with the fish is very acute.

Cooking rules

Preserving fish at home is a responsible business, so you should familiarize yourself with the basic rules that should be followed:

1. Any fish can be used for canned food, river and sea, regardless of size. But in most cases, the question arises as to how you can process small river fish, which has a lot of bones. Pike crucian carp, bream, carp and other representatives of fresh water bodies are often used in canned food;
2. For the manufacture of canned food, it is advisable to use fish with intact skin and only fresh. In this case, only natural oil can be added. Very tasty and piquant fish is obtained in tomato sauce;
3. The product is processed clean, dishes and materials are constantly washed. It is worth strictly following the recipe so that there are no problems with the storage of canned food. Sterilization time is at least 8-10 hours, but it can be reduced by repeating the procedure several times;
4. An important point: it is necessary to ensure the correct storage of the product. If all the necessary requirements for the manufacture of canned food are met, then they can be easily stored at room temperature for a long time.

If the sterilization requirements are not met or the lids are not tightly closed, then the lids may swell and there is a risk that the cans will simply explode. Bloating is explained by the fact that bacteria begin to multiply in canned food, which leads to their deterioration. It is worth noting that there may be no unpleasant smell at all, but at the same time, using such canned food is extremely dangerous to health.

If there is no confidence in the quality of sterilization of cans and the tightness of the closure, then canned food should be stored only in a cold place and no more than a week.

Making canned fish at home

The fish is cleaned of entrails and skins, all fins and tail are removed, the carcass is cut into two parts. The fish is generously sprinkled with salt. After 1.5 hours at room temperature, it is placed in prepared jars.

A bay leaf and allspice are placed on the bottom, pieces of fish are laid vertically. There should be at least 2 centimeters from the top of the can.

A grid is installed in the pan, on which the jars are placed. Water is poured, about 3 centimeters should remain to the edges of the cans. Be sure to cover the containers with lids, but do not close them to the end.

The water is brought to a boil and the jars are heated over low heat for about 1 hour. At this time, liquid should be released, which is drained into a separate container. Vegetable oil is pre-boiled, which, after draining the juice, is poured into jars. One container requires 5-6 tablespoons of oil.

The cans are warmed up for another hour, after which they are rolled up. Further sterilization is carried out for 8-10 hours over the slowest heat, after which the canned food is cooled without removing it from the pan in which it was boiled.

To shorten the sterilization time of cans, it can be done in stages. After the oil is poured into the jars, they are hermetically sealed and put on low heat for 1.5 hours in a saucepan. Then they cool down for a day. This procedure should be performed three times.

Each time starting the final sterilization, it is necessary to check how tightly the lids are closed. It is worth considering that water is poured into a pan for sterilization heated to 25-30 degrees.

Ready-made canned fish can be served to the table, sprinkled with fresh herbs.

Recipe for canned river fish at home

Preservation of river fish will provide the family with canned fish for the whole winter. This is especially true if you only have to fish in the summer. River fish blanks will become great snack or an addition to the main course on holidays. You can take any fish for preservation, but you should take into account its fat content.

To prepare canned food from river fish, you can take:

• 1 kilogram of bream;
• 0.7 kilograms of grated carrots and onions;
• Ground black pepper and salt.

The fish is cleaned of entrails, fins, tail and head, washed thoroughly and cut into small pieces. After rubbing each piece with salt, they are left to soak. Then the fish is folded tightly into a saucepan and cooked for 15 minutes.

The finished pieces are removed from the broth and mixed with grated carrots and chopped onions in half rings. Pepper is added, the mixture is transferred to jars. It remains to sterilize them in a pressure cooker.

It is more convenient to use jars with a capacity of 0.25 and 0.5 liters, preferably with screw caps.

You should not put cans directly on the bottom of the pressure cooker, otherwise the cans will simply crack. The gap between the bottom of the pot and the cans can be provided by a clean rag or pallet folded several times.

A typical pressure cooker holds up to 4 cans. Water should be poured there slightly heated, the water level ends slightly lower than the can lids. Close the pressure cooker and put it on medium heat.

After the water boils, it will become clear by the characteristic hiss of the pressure cooker, the fire is reduced and detected for 30 minutes. After this time, the fire should be turned off. Steam is released from the cooker gradually over 3-5 minutes.

Attention! The steam cannot be released more quickly, this will cause the contents of the cans to spill out.

The cans are carefully removed from the pressure cooker. Only now you can add salt to canned food at the rate of a teaspoon of 0.5 liters and vegetable oil - about a tablespoon per jar. The fish is poured with boiling water and the jars are twisted, after which they must be placed back in the pressure cooker.

Since the jars are still hot, you can simply add boiling water and close the lid again. Simmer after simmering (the onset of hissing) for one hour. This time the pressure cooker won't open, the fire just turns off. Banks should cool down within 24 hours.

You can try to open the pressure cooker, but this should be done very carefully and not right away. If you hurry, the lids from the cans can rip off. Ready-made canned food is stored for several months.

Homemade canned small fish

The question often arises of what to do with small river fish, because, as a rule, no one wants to mess with it. There are no problems, you can prepare delicious canned food that guests will eat in one sitting.

To prepare them you will need:

• Small crucians;
• Carrot;
• Onion;
• Vegetable oil;
• Spices and water.

Prepare glass jars of 0.5 and 1 liter, sterilize.

Carefully gut the carp and rinse thoroughly so that there is no bitterness left. They are then fried in a pan so that they float in plenty of vegetable oil until they have a nice golden crust.

Next, the sauce is prepared: fry the chopped onions and carrots, after the frying acquires a pleasant golden color, pour water into it, add pepper and salt, a pinch of sugar. If you like greens, you can add that too. The vegetable mass is simmered in a frying pan for about 25-30 minutes, then removed from the heat.

Prepared fish is placed in sterilized jars, poured with sauce and rolled up. Store canned food in the refrigerator. But, as experience shows, this yummy food is not stored for a long time!

Delicious canned food in a slow cooker

A multicooker is also quite useful for preparing canned fish. For cooking, you can purchase small fish, such as capelin or sprat. Moreover, you do not need to spend a lot of time on their cleaning, you just have to tear off the heads and tails, and also thoroughly rinse the fish in running water.

Prepare:

• 1kg of fish;
• 2 heads of onions;
• 5-6 tomatoes;
• One large carrot;
• Spices and salt;
• Vegetable oil for frying.

Chop the carrots on a coarse grater, and finely chop the onion, the tomatoes are best turned into porridge using a blender. In a multicooker bowl, onions are fried in oil, you can use the "Baking" or "Fry" mode, after 5-7 minutes, add carrots.

Prepared capelin is laid out on vegetables, without stirring, the mixture is poured on top with chopped tomatoes. You can add spices (peppercorns, bay leaves, salt). Under the lid, the fish are stewed until cooked, this will take about 4 hours in the "Stew" mode. After - they roll up in banks.

The fish is always cooked over low heat. Bones, as a rule, are not removed, there is no need for this. After processing in canned food, they simply do not feel.

It is more expedient to choose small-volume cans for canning. So the cooking process will not be delayed, and it will be more convenient to eat the product.

The finished product in open form is stored in the refrigerator for no more than 2-3 days.

The advantages of canned fish are that:

• they are rich in macro- and microelements;
• contain many beneficial omega-3 fatty acids;
• easily digestible compared to canned meat;
• are stored for a long time, do not require a refrigerator, are indispensable in field conditions and conditions of limited time.

Types of canned fish

How to choose?

Marking - what do the letters and numbers on the bottom of the can mean?

Important!

The marking should be convex and not recessed into the inside of the can. This is done in order to protect the buyer and prevent unscrupulous sellers from changing the expiration date. The marking can be applied with indelible paint. If the numbers are easy to erase or they are pressed inward, then this is a fake.

The first row is the date of manufacture (day, month, year). Each fish species has its own catch period. Most often from July to October. If the month of release is indicated on the bank - August, then most likely this is fish from fresh catch, and if it is March, then from frozen raw materials. The shelf life of canned fish is no more than two years in accordance with GOST.

The second row is the designation of the type of fish inside, and the number of the manufacturer.

The third row is the shift number and the P sign (fishing industry index). If you see only two lines on the lid of the canned food, it means that the enterprise is working in one shift.

For reference:

Canned cod liver. "Extra" grade means production from fresh raw materials, the first grade - may be from frozen.

Pink salmon - 85D, 203
Saira - 308, 931, 186,177
Sardinella - 987
Sardine - G84
Herring - 484, 014, 87D
Mackerel - 579, 222,
Baltic herring - 155, 610
Horse mackerel - 514, 76K
Sprat - 100

What to look for when choosing?

For reference:

Canned fish should not be confused with fish preserves. The latter should be stored in a refrigerator (usually at a "sub-zero" temperature), as they are not subjected to heat treatment and sterilization. But in them, unlike canned food, preservatives are added. The shelf life of preserves is short - about 4 months.

Marina Kopytko

Candidate of Medical Sciences, Nutritionist, Chief Physician of the Healthy Nutrition Clinic "Weight Factor", author of the books "I Can Lose Weight" and "I Can Lose Weight Easily and Simply Day After Day"

– In the absence of fish, canned food can be a valuable addition to the diet and benefit the body, provided that you follow simple rules....

How many groups?

Depending on the method of preparation and purpose, canned fish are divided into:

• natural in own juice,
• v tomato sauce,
• In oil,
• pates and pastes,
• canned fish and vegetables,
• dietary,
• for baby food.

Read about how to choose the right canned fish.

Weaknesses of canned fish

Ideally, canned fish should consist of one particular type of fish (rather than assorted fish) and salt. In this case, salt not only enhances the taste, but is also an excellent preservative. However, when preserving, as a rule, the simplest rock salt with a high sodium content is used. Moreover, often salt in canned food is more than the prescribed norm, which provokes fluid retention in the body, increased blood pressure and edema. That is why such products not recommended for hypertensive patients and people with impaired renal function.

In addition to fish in its own juice, canned fish in oil and tomato sauce are often found. The addition of oil, most often sunflower oil, increases the calorie content of the product and stimulates the release of bile. Therefore, these types of canned food contraindicated in people with biliary dyskinesia and overweight.

What is the benefit?

1. Fish belongs to perishable foodstuffs, immediately after catching it must either be frozen or processed. Making canned food increases the shelf life of the fish, making different types of fish available.
2. Canned products retain some useful properties fresh fish: macro- and microelements (phosphorus, magnesium, calcium, potassium, etc.), partially vitamins (for example, group B). Unfortunately, with heat treatment most of them are destroyed.
3. Omega-3 fatty acids are retained in the fatty varieties of canned fish.
4. All these are very important components for our immunity, maintaining healthy bones, nails, hair, skin, as well as normal metabolism.
5. In terms of calorie content, tomato dressing is significantly lower than oil dressing; Moreover, if the sauce is prepared correctly, it does not contain artificial flavors, thickeners and acetic acid, then it becomes a source of lycopene, a substance from tomatoes that has anti-cancer activity. And this can be attributed to the undoubted advantages.

Bank to bank strife

Sometimes, when opening the can, the smell of rancid fat or the dark brown (rusty) color of the fish attracts attention. The thing is that during long-term storage (especially if temperature conditions are not observed) fish and oil can enter into chemical reactions with the inside of the jar, and as a result, the product deteriorates. Throw away such a can without regret.

In addition to cans, plastic containers are used. The shelf life of such products is much shorter, and more severe temperature conditions have been established for them: preserves are stored for no more than six months and preferably in a refrigerator at a temperature not higher than 10-15 ° С.

Separately about sprats

Hot smoked fish is used for the production of this type of canned food. And now sprats in oil are produced not only from smoked, but also from fresh canned fish using food additive"liquid smoke".

Smoked, especially chemical, which is used to give fish a haze smell and specific color, at the same time increases the amount of carcinogens in canned food.

It is estimated that to neutralize the harmful effects of one can of sprat, you need such an amount of antioxidants, which is enough for a week of "correct" life. Therefore, nutritionists do not recommend eating these foods.

For reference

In the Soviet Union, this was one of the most beloved snacks. Not a single one could do without sprat festive table... At present, any small fish - Baltic, North Sea, Black Sea sprat, sprat, Baltic herring, juvenile herring is used as raw material for the production of this canned product. Today, sprats are called any canned food from small smoked fish.

It cannot be argued that canned fish can fully replace fresh fish. At the same time, in the absence of fish, canned food can be a valuable addition to the diet and will benefit the body, provided that you follow simple rules.

Canned fish should not be eaten more than 1-2 times a week.

1. The priority is in canned food in its own juice or in tomato dressing. It is desirable that it be tuna, salmon, beluga, pink salmon, catfish, chum salmon, sturgeon, halibut, blue whiting, saury, sardinella, horse mackerel, hake and herring.
2. For those who are losing weight, the ideal product is tuna and hake.
3. It is not recommended to eat canned food for hypertensive patients, people with diseases of the kidneys, liver, gastrointestinal tract and a tendency to edema.

Information for parents

When buying "baby" canned fish (most likely, they will be in the form of meatballs or soufflés), carefully read the label, make sure that they are suitable for your baby's age and are recommended for baby food. They will have much less salt, and of the additives, only black pepper and bay leaf are allowed.

Children can be given "adult" canned fish in their own juice, but only from the age of five and in the form of a soup or adding a little to a salad in the absence of ordinary fish.

When quoting this material, it is required.