Canned saury in oil. How to make canned saury fish soup

01.08.2020

26.10.2018

Hello. I will continue the topic of cooking canned food in a multicooker-pressure cooker. This time saury is natural.

Compared to meat stew canned fish were not in a special deficit. And canned saury was always available - cheap and in good quality. And it never occurred to me to make canned saury at home.

But lately, I have become increasingly frustrated when opening these canned food. There is a lot of liquid. Chaotically located pieces float in it. In short, you buy a can to make an ear, open it, and there is a ready-made ear, there is nowhere to dilute it further.

There is little information on how to make canned saury on the Internet. In the GOST, you can see how to cut and stack the fish. I was glad that GOST allows not to cut off the fins from saury, not to clean it of scales. The fuss during cooking will be much less.

Excerpts from GOST.

Cutting characteristics: carcasses, pieces, fillets, fillet pieces

May be: - remnants of entrails, including caviar or milk in separate pieces of saury, herring, sardinops, sardinella, mackerel, Pacific sardine (ivasi), Atlantic sardine and carcasses small fish;

Remains of black film on flounder, herring, cod;

Fins (except for the tail) in small fish with a carcass length of no more than 14 cm, in saury, sardine, sardinops, sardinella, herring, mackerel, horse mackerel, Pacific sardine (ivasi);

Transverse incision of the abdomen near the anus when cutting fish without cutting the abdomen;

Cut abdomen in pieces and carcasses of fish

The presence of scales

Removed.

The following can be left: - scales of flounder, Far Eastern perch (greenling), - halibut, saury, herring, mackerel, horse mackerel, cod;

Separate scales in sardinops, sardinella

Laying procedure

Pieces and fillet pieces of fish are tightly packed in cross-section to the bottom and lid of the jar.

The height of the pieces and fillet pieces of fish should be equal to inside banks.

Carcasses and fillets of small fish are laid in parallel rows, belly up, flat, ring-shaped or vertically: the first row - backs down, subsequent backs up, head to tail

Mass fraction of sodium chloride,% 1.2-2.0

So, I'm buying frozen saury. The price is 160 rubles per 1 kg. Saury is caught from August to October and, accordingly, you need to buy it during this period.

My carcasses, gutting.

Before putting the fish in jars, salt at the rate of 6 grams of salt per half-liter jar.

By the way, I have been looking for a recipe on the Internet for a long time - the composition of canned saury. It turns out that natural saury should contain only fish and salt. No water is added either.

I put the pieces tightly with slices to the bottom and to the lid. I cut off the pieces remaining at the tails and seal small gaps with them. A jar takes 6 carcasses 30 cm long. The jar is not yet completed here. From the remaining tails and heads, you can boil fish soup or pour it into canned food, but then it will already be saury not in its own juice.

Jars under a twist off type III screw cap are filled, the lids are tightly screwed and placed in a multicooker.

In the morning I take out ready-made canned food. It can be seen that enough juice was released. But over time, it tends to be absorbed back into the carcasses.

I opened the bank about a month later. There was very little juice. Liquid only at the bottom. The aroma is amazing, I don't remember such a rich aroma from the factory saury. A small amount of juice negatively affects the shelf life, the pieces will wind up faster, and the fat will oxidize. If you intend to consume canned food within 3-4 months, it's okay, the taste of the meat will not deteriorate (this is in my experience). But if you need to store for a long time, it is better to cook canned food in the pot - a strong broth from the heads and tails left after cutting.

I put the fish on a saucer. The meat is dense, does not fall apart when taken out of the jar, while it is quite juicy. The taste and smell are bright, typical for saury. Bones and fins are easy to chew. This is surprising, it would seem that when boiling bones to a soft state, the meat should boil down into trash, but this does not happen.

Practical application of canned saury.

Sandwiches.

You can simply place a whole piece on top of a piece of bread.

Can be made more difficult

Pieces of bread are fried on vegetable oil in a well-heated skillet.

Boiled egg chopped., herbs and mayonnaise are added and all this is mixed with a fork.

I will not talk about the proportions, even if you forget to add something, it will still turn out super tasty.

Be sure to put a circle of cucumber on each sandwich. this will refresh the palate.

But the most favorite folk dish from saury is fish soup. I love her since my student days.

We cut the potatoes into small pieces and be sure to rinse them, rinsing off the starch so that the soup is transparent. When the potatoes are boiled, I add saury, Bay leaf, onion. After five minutes, I turn off the tiles and add some greenery.

It turns out a soup with a great rich taste and awesome aroma. From river fish you can't do it that easily.

Saury pie is also a classic.

Photo taken here

Benefits of homemade canned saury

1. Don't buy a pig in a poke.

2. The number of fish in half-liter jar more practical.

3. You can put larger pieces of fish, which has a positive effect on the taste.

4. The edible portion in comparison with conventional cooking increases from 50% to 75%

5. Costs significantly cheaper than purchased canned food.

6. They do not have such a dacha-tourist bias as canned meat, canned saury are actively used in ordinary city life.

Thank you for the attention.

SEE ALSO

As part of the rolling research of Roskachestvo canned saury, 23 trade marks were studied according to 37 quality and safety indicators. Almost all of the studied products are manufactured in the Russian Federation (in the Kaliningrad, Moscow, Pskov, Ryazan and Sakhalin regions, Moscow and the Primorsky Territory). The only exception was canned food of one brand: they are produced in Thailand. The cost ranged from 56.8 to 149 rubles per unit of goods (the study presented canned food in packages from 185 to 250 grams). According to the test results, canned saury of four brands will be able to apply for the Russian Quality Mark. These are Dobroflot, Captain of Tastes, Kuril Coast and Ultramarine. Canned saury of these brands comply not only with the requirements of the current quality and safety standards, but also with the advanced requirements of the Roskachestvo standard.

STANDARD OF THE RUSSIAN QUALITY SYSTEM

The Russian quality system standard for canned fish has tightened the requirements for the mass fraction of fish in a package. So, the fish should be at least 70%. According to the standard, the amount of salt in canned fish should not be below 1.2% and above 2%. In addition, the presence of struvite crystals (salt), indicating a violation of the technology for the production of canned food, is unacceptable. The required level of localization of products for the award of the Quality Mark is at least 90%.

No danger

The safety of fish products is always subjected to a particularly careful analysis, because it depends both on the ecology of the place of catch and on violations of the production regime. In addition, there is a myth about the widespread infection of fish by pathogenic microorganisms and about its involvement in food poisoning.

However, there is no need to be afraid of these "horror stories" with regard to saury. In the investigated canned food were not found:

Pesticides, radionuclides and heavy metals.
Pathogenic (pathogenic) microorganisms.
Clostridia(including causative agents of botulism).
Mold fungi and yeast.

All this speaks of compliance with technological regimes and ensuring sterility in production.

Within the allowed values is content of polychlorinated biphenyls and histamine.

Reference:

Polychlorinated biphenyls- an organic pollutant of exclusively anthropogenic origin, which determines the ecological state in the fishing area. If their content does not exceed the permissible values, it means that the ecology in the place where the studied saury was caught was good.

Histamine Is a protein breakdown product. High histamine content characteristic of stale fish, harmful to human health - it can cause allergic reactions, headaches, poisoning.

Thus, the opinion that it is easy to get poisoned with canned saury, as toxic elements, wastes, etc. migrate in them, is a myth!

– Non-living scrapers and nematode larvae are safe for human health, - assured the deputy head of the laboratory of the Federal State Budgetary Institution "National Center for the Safety of Aquatic Products and Aquaculture" ("NCBRP") Andrey Martsynkevich. – Technical regulations are documents that primarily contain information on product safety. If the technical regulations allow the presence of inanimate larvae, then it is safe. However, a person can notice these larvae with the naked eye. Scraper size Rhadinorhynchus pristis ranges from 2 to 7.5 cm! The larvae of nematodes of the genus Anisakis are 1.5–4 cm long.

After the canned food has undergone heat treatment, the larvae in the jar die and no longer pose a danger. Most likely, a person will not even notice that the canned food from the "fauna" was not only fish. However, of course, such goods will not be able to qualify for the Russian Quality Mark, and their overall score in the rating will be reduced.

Attention!

The fact that the larvae were found only in cans of two brands does not mean that canned food of other brands are insured against them. Rather, it is a matter of chance - "lucky - unlucky."

No other impurities were found in canned saury.

What's in the jar: fish or fish soup?

All saury producers put in the jar exactly as much product (that is, fish and broth) as stated in the labeling. The declared net weight of canned food was in line with the actual... But how many fish were in the jars?

According to TR EAEU 040/2016, one tin can must contain at least 50% of fish from the total net weight. However, in order for the consumer to receive not "fish soup", but still directly fish, the experts of Roskachestvo regulated this indicator for natural canned food... Thus, only those canned food containing at least 70% fish will be eligible for the Russian Quality Mark.

According to the results of the study, all canned saury products met the requirements of the EAEU TR for this indicator. And the increased requirements of Roskachestvo - a little more than half (canned food 13 trade marks).

V top-3 most "fishy" canned food included saury "Dobroflot" (85% of fish), "Pelagus" (84% of fish) and "Dalmoreproduct" (83% of fish).

These results debunked the popular myth that there are very few fish in a can of canned food.

Important!

In this study of fish products, the experts of Roskachestvo did not raise the issue of species substitution, which is relevant, for example, for research cod, salmon in slices and sprat. This is because saury is already a cheap fish. Accordingly, it is inexpedient to reduce the price of canned saury.

Delicious, beautiful, neat ...

Who likes to open a can of canned food and instead of pieces of juicy saury get fish gruel with scales, which will also taste bitter? The answer is obvious. Therefore, experts from Roskachestvo evaluated saury on a variety of organoleptic indicators. Eventually:

TASTE. Three brands of saury had a bitter taste, two had a rancid taste (in one case, with a sour taste), and one had an unpleasant taste with a foreign aftertaste. The other 17 brands of canned food tasted good. Details are in the product cards.
SMELL. Only two brands of canned saury had a rancid smell.
CONSISTENCY, APPEARANCE AND INSTALLATION. The experts did not have any remarks about the consistency of fish meat and its general condition (the appearance of the pieces, their structure, color). The consistency of bones is soft in all the studied canned food, the bones are easily chewed and crushed. All saury samples had their scales removed. There were no complaints about cutting fish either. But the stacking order was imperfect in the saury of five brands.
STATE OF THE BROLLION. A violation was recorded in canned saury of nine trade marks: the broth was dark. It's about saury "5 seas", "LEOPARD", Bering, "Dalmoreproduct", "Kitby", "Moreslav", "Marine rainbow", FishHouse and Monolith... Most likely, the darkening of the broth is associated with the use of raw ice cream. The second possible reason is a violation of the product sterilization process.

According to the test results, ten brands of saury canned food received the highest score (5 points) for the main organoleptic characteristics. This saury (trademarks are given in alphabetical order. - Approx. ed.): "BILAS", "Dobroflot", "Every day", "Captain of tastes", "Kuril coast", "Riga gold", "Russian fish world", "Trading house MC", "Ultramarine", Fortuna.

Is there a benefit in canned fish?

There is an opinion that canned fish is a "second-rate" food, from which there is only harm and no benefit. However, it is wrong, and experts from Roskachestvo have proved it.

– Strongly disagree with the opinion, - says the president of the All-Russian Association of Fisheries Enterprises, Entrepreneurs and Exporters (VARPE) German Zverev. - Compared, for example, with cooking, conservation preserves the maximum amount of fish inherent nutrients and trace elements. Canning is the most gentle way of cooking fish, which, by the way, preserves bones, which are also ready to eat..

By the way, it is thanks to the bones in canned fish that there are so many useful substances: calcium and phosphorus.

The most useful are canned saury « Delicious canned food"," Captain of Flavors "," Kitbay "," Riga Gold "andFishHouse... They received the highest score among the rest - 4,785 points - for their high content of beneficial nutrients (phosphorus, calcium and omega-3 fatty acids). Above four points for the benefit received 74% of canned food.
Canned food 20 brands out of 23 received the highest score for the quantity in them calcium... This means that they satisfy the daily requirement of a person for calcium.
The daily human need for phosphorus completely satisfy canned food "LEOPARD"... However, they have disadvantages in terms of organoleptic characteristics. Ten brands of canned food received an assessment of more than four points for the amount of phosphorus.
All investigated canned food, except for one, satisfy the daily human need for omega-3 fatty acids.

– Saury is a source of polyunsaturated fatty acids, which are essential for complete diets, - confirms Head of the Department of Food Technology of the Federal State Budgetary Educational Institution of Higher Education "KSTU", member of the "Fish Union" Inna Titova. – It is advisable to recommend these canned food, for example, for inclusion in the diet of people working in northern conditions, since saury lipids contain vitamin D.

Reference:

Note that information on the amount of nutrients in saury is given as a reference. This indicator is not in the Roskachestvo standard, it does not affect the receipt of the Quality Mark by goods. The reason is simple: the amount of nutrients in fish is not controlled by the manufacturer, but is mainly determined by the composition and biological state of the raw material. However, the indicator of the benefit of canned food influenced the overall score of the product in the ranking.

How much salt?

Another indicator, especially important for those who monitor their diet, is the amount of salt in canned fish. According to GOST 7452-2014, salt in them should be 1.2-2%. However, experts from Roskachestvo have identified two violators of GOST. In saury "Russian fish world"- 2.3% salt in saury "Trade House MS"– 2,4 %.

Candidate of Medical Sciences, Nutritionist, Head Physician of the Clinic healthy eating“Weight factor” Marina Kopytko summarized:

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

Read more about these rules, types and benefits of canned food.

Price quality

Except for the goods of two brands, the most expensive canned food (purchase price - from 38 to 63.7 rubles per 100 grams) received the highest scores (from 4.6 and above). And vice versa. Cheaper goods (from 23.7 to 38 rubles per 100 grams) received low scores (below 4.6). In other words, in a given product category, the quality depends on the price of the product.

Saury "Every day" was an exception. This is one of the cheapest canned food (27.5 rubles per 100 grams), but their rating is high - 4.6125 points. By the way, this saury entered the top 10 best canned food in organoleptic indicators.

To choose the highest quality, most delicious and wholesome canned food, use the results of the Roskachestvo research and the recommendations of Olga Denisyuk, Deputy Director of the National Center for the Safety of Watercraft and Aquaculture Products (FSBI "NCBRP").

Captain of Tastes (4.9785 points) - 58.4 rubles per 100 grams.
Kuril Coast (4.9455 points) - 38 rubles per 100 grams.
Dobroflot (4.929 points) - 40.8 rubles per 100 grams.

- It is natural that the highest marks were deserved by canned food produced in the places where raw materials were mined,- comments Inna Titova... - Ta which canned food have a pleasant smell, and the fish has a juicy and dense consistency. Even with the release of raw materials from ice cream, but not subjected to transportation, we get high-quality products. Thus, it is advisable to develop processing at the sites of catch, and to transport the finished product. This is economically feasible and from the point of view of simplifying the requirements for the transportation of canned food, in contrast to the transportation of frozen fish, and the shelf life of canned food is much longer. The production of natural or with the addition of canned saury oil allows you to maximize the biopotential of raw materials on the one hand and increase safety on the other (due to the sterilization process).

Hello. I will continue the topic of cooking canned food in a multicooker-pressure cooker. This time saury is natural.
Compared to stewed meat, canned fish were not in particular deficit. And canned saury was always available - cheap and in good quality. And it never occurred to me to make canned saury at home.
But lately, I have become increasingly frustrated when opening these canned food. There is a lot of liquid. Chaotically located pieces float in it. In short, you buy a jar to make an ear, open it, and there is a ready-made ear, there is nowhere to dilute it further.

.
There is little information on how to make canned saury on the Internet. In the GOST, you can see how to cut and stack the fish. I was glad that GOST allows not to cut fins from saury, not to clean it of scales. The fuss during cooking will be much less.

Excerpts from GOST.

Cutting characteristics: carcasses, pieces, fillets, fillet pieces

There may be: - remnants of entrails, including caviar or milk in separate pieces of saury, herring, sardinops, sardinella, mackerel, Pacific sardine (ivasi), Atlantic sardine and carcasses of small fish;
- remnants of a black film on flounder, herring, cod;
- fins (except for the tail) in small fish with a carcass length of no more than 14 cm, in saury, sardine, sardinops, sardinella, herring, mackerel, horse mackerel, Pacific sardine (ivasi);
- transverse incision of the abdomen near the anus when cutting fish without cutting the abdomen;
- cut abdomen in pieces and carcasses of fish

The presence of scales
Removed.
The following can be left: - scales of flounder, Far Eastern perch (greenling), - halibut, saury, herring, mackerel, horse mackerel, cod;
- individual scales in sardinops, sardinella

Laying procedure
Pieces and fillet pieces of fish are tightly packed with a cross cut to the bottom and lid of the jar.
The height of the fish pieces and fillets should be equal to the inside of the jar.
Carcasses and fillets of small fish are laid in parallel rows, belly up, flat, ring-shaped or vertically: the first row - backs down, subsequent backs up, head to tail

Mass fraction of sodium chloride,% 1.2-2.0

Saury, unlike pork or beef, is known to the people mainly in the form of canned food. When I first saw fresh saury in a fish store, I looked at it in surprise for a long time, because I didn’t even know what it looked like.
So, I'm buying frozen saury. The price is 160 rubles per 1 kg. Saury is caught from August to October and, accordingly, you need to buy it during this period.

My carcasses, I'm gutting.

I cut off the heads together with the front fins. And then I cut it into pieces. The length of the piece should be 85 mm, in which case there will be a free space of 2.5 cm to the end of the neck of the can.

Before putting the fish in jars, salt at the rate of 6 grams of salt per half-liter jar.
By the way, I was looking for a recipe on the Internet for a long time - the composition of canned saury. It turns out that natural saury should contain only fish and salt. No water is added either.

Jars under a twist off type III screw cap are filled, the lids are tightly screwed and placed in a multicooker.

The GOST does not say anything about the duration of sterilization. I found on a foreign site a technical instruction for cooking mackerel (according to our mackerel). It turns out all the same 90 minutes. I turn on the "soup" mode under pressure, the time is 90 minutes and I go to watch TV and sleep

In the morning I take out ready-made canned food. It can be seen that enough juice was released. But over time, it tends to be absorbed back into the carcasses.

I opened the bank about a month later. There was very little juice. Liquid only at the bottom. The aroma is amazing, I don't remember such a rich aroma from the factory saury. A small amount of juice negatively affects the shelf life, the pieces will wind up faster, and the fat will oxidize. If you intend to consume canned food within 3-4 months, it's okay, the taste of the meat will not deteriorate (this is in my experience). But if you need to store for a long time, it is better to cook canned food in the pot - a strong broth from the heads and tails left after cutting.

Practical application of canned saury.
Sandwiches.
You can simply place a whole slice on top of a piece of bread.

Can be made more difficult
Pieces of bread are fried in vegetable oil in a well-heated skillet.

The boiled egg is minced, herbs and mayonnaise are added and all mixed with a fork.

I will not talk about the proportions, even if you forget to add something, it will still turn out super tasty.

Be sure to put a circle of cucumber on each sandwich. this will refresh the palate.

But the most favorite folk dish from saury is fish soup. I love her since my student days.
We cut the potatoes into small pieces and be sure to rinse them, rinsing off the starch so that the soup is transparent. When the potatoes are cooked I add saury, bay leaves, onions. After five minutes, I turn off the tile and add some greenery.

It turns out a soup with a great rich taste and awesome aroma. You can't do it so easily from river fish.

Saury pie is also a classic.
Photo taken

.

Benefits of homemade canned saury
1. Don't buy a pig in a poke.
2. The amount of fish in a half-liter jar is more practical.
3. You can put larger pieces of fish, which has a positive effect on the taste.
4. The edible portion in comparison with conventional cooking increases from 50% to 75%
5. Costs significantly cheaper than purchased canned food.
6. They do not have such a dacha-tourist bias as canned meat, canned saury are actively used in ordinary city life.

Thank you for the attention.

Add to favourites Liked 0

In the late 80s and early 90s, the canned saury salad was the coolest and was served only in New Year, though I will omit the moment that the difficultly obtained can sometimes contained, in addition to saury, rat tails, paws, but nevertheless, the coolness of the salad did not fall from this) As I remember, I shudder.

Now, of course, I hope the production is working better. Therefore, I still preserve the tradition and prepare this salad, which I will write about at the end, it is banal, but either nostalgia or something else gives the impression that it is delicious)

And so, a can of saury 240 gram on stock costs 69.90 rubles.,without a promotion - 89.90 rubles in 5k.

Jar type:

Manufacturer:

Composition perfect, as if according to GOST

Opens, below, there is special ring ... Opens easily.

About production date:

Canned saury is produced exclusively from August to October.

I often have the beginning of November on my bank ... close, but still not October.

We open:

The juice covers all the fish has a light color, which means it has not oxidized.

draining the juice which is not very much

Saury laid tightly and vertically (by the way, according to GOST):

We evaluate appearance : I don't see worms, no matter how scary it sounds, but in many canned fish I see worms from above, so I rarely buy this type of canned food.

But a little about the benefits , which pushes you to buy.

There are products for which heat treatment only suits the face, and one of them is canned fish. It turns out that in fish from cans there is almost 3 times more calcium than in fresh version... Bones in the process heat treatment soften and naturally saturate canned food.

the skin is peeled off in places, but the fish still looks relatively smooth and shiny.

The saury pieces are standard.

About taste and consistency:

The pieces are soft
dense,
pleasant to the taste,
the fish is not salted,
without bitterness,
does not have a metallic taste,
fatty and nutritious.

Scent - also pleasant, even a little spicy.

And, as I said, the cat only eats this fish , surprisingly! He buries the other with his paw.

(she generally clearly distinguishes high-quality products, she does not eat sausages with soy protein either, she already jumps away from low-quality goods)

I bought it for salad , which is known to everyone, but still I will show, what you need:

- Jar of saury

- Eggs - 3pcs (boiled)

- Potatoes - 4pcs (boiled)

- Carrots - 2pcs (boiled)

- Bow - 1 head

- Salted cucumber - 1pc.

In conclusion, I would like to say that this saury won the program " Test purchase") But I do not believe in it much, I trust the main expert - the cat), and of course my own eyes and taste buds).

Excerpts from GOST.

Cutting characteristics: carcasses, pieces, fillets, fillet pieces
There may be: - remnants of entrails, including caviar or milk in separate pieces of saury, herring, sardinops, sardinella, mackerel, Pacific sardine (ivasi), Atlantic sardine and carcasses of small fish;
- remnants of a black film on flounder, herring, cod;
- fins (except for the tail) in small fish with a carcass length of no more than 14 cm, in saury, sardine, sardinops, sardinella, herring, mackerel, horse mackerel, Pacific sardine (ivasi);
- transverse incision of the abdomen near the anus when cutting fish without cutting the abdomen;
- cut abdomen in pieces and carcasses of fish

The presence of scales
Removed.
The following can be left: - scales of flounder, Far Eastern perch (greenling), - halibut, saury, herring, mackerel, horse mackerel, cod;
- individual scales in sardinops, sardinella

Laying procedure
Pieces and fillet pieces of fish are tightly packed with a cross cut to the bottom and lid of the jar.
The height of the fish pieces and fillets should be equal to the inside of the jar.
Carcasses and fillets of small fish are laid in parallel rows, belly up, flat, ring-shaped or vertically: the first row - backs down, subsequent backs up, head to tail

Mass fraction of sodium chloride,% 1.2-2.0

My carcasses, I'm gutting.

Jars under a twist off type III screw cap are filled, the lids are tightly screwed and placed in a multicooker. Water is poured at the maximum mark. But it would be ideal if it was poured to the very lid. This would equilibrate the pressure inside the cans and in the pressure cooker faster. And it is completely wrong to pour water to the bottom so that the main part of the cans is in the air. Air is a poor conductor of heat, and although the contents of the cans will cook, sterilization will be insufficient.
Table of the dependence of temperature on the percentage of air.