Pacific salmon is a source of delicious, healthy pink meat. To preserve the properties of wild fish, stew is made from salmon fish... It includes juicy pieces from the back of the head and from the caudal zones. Buy salmon stew with bright red, aromatic and soft meat you can in a convenient bank with a euro lock. Tightly packed pieces in fish broth is a tasty, ready-to-eat product.

What is prepared from canned fish?

Salmon stew is perfect option for the first course: simply add rice, potatoes and carrots to a jar of canned salmon with onions and simple but very tasty soup ready! The product is unpretentious in terms of storage, therefore, practical housewives often keep several jars in reserve, and thanks to the conveniently opening lid, canned food is indispensable in trips to prepare fish soup and on trips to the country.

Why buy salmon stew?

• When preserved, wild salmon retains most of its beneficial properties.
• Natural product without harmful additives and preservatives.
• Contains valuable trace elements, vitamins and Omega-3 acids.

RAGU
natural
from Far Eastern salmon fish

GOST 10981-97

LLC "USTKAMCHATRYBA"
684400 Kamchatka Territory,
Ust-Kamchatsk, st. Komsomolskaya - 1

Ingredients: heads, fish, salt

Grades on a five-point scale:

• content appearance - 4
• can fullness - 5
• smell - 4
• taste sensations - 4.5

Cannery News:

"... Rospatent deprived the protection of the Cod Liver trademark, the rights to which belonged to the state ..."
http://lenta.ru/news/2010/02/25/mark/
Well, now to the point:

An interesting jar came across to us today. Fish stew - we have never even met this before, let alone canned food, and even from salmon fish ... Very original. The address of the manufacturer was especially encouraging: so far we have not come across bad canned food from the Far East, but, however, looking ahead, we will say that today's test only confirmed this rule.
Outside, this can has only one drawback, rather amusing: the label turned out to be glued upside down, that is, if you look at the position of the label, then the opening lid with a ring is at the bottom. Well, okay, we are not picky people in this regard, for this we do not lower the mark. Inside the can, the first thing that catches your eye is the excellent stuffing. The contents are crammed under the lid, there is almost no accompanying liquid. However, the pieces of fish do not differ in accuracy, they look like rags:

Moreover, there are bones (well-cooked), fins and pieces of heads (which, however, is reported on the label). If these canned food were simply called fish, then more than 3, they would never get for their appearance. But the name "Ragu" changes everything. In a stew, the fish can look anything you like, and in this case, it would not be fair to make claims to its appearance. Nevertheless, we did not raise our hand more than 4-ki. The smell seemed strange to us. For some reason he reminded me of the smell crab meat, and the Second Expert generally suspected that before the canning process, the fish lay a little in a warm place. There is certainly a certain strange shade, but the overall impression is still rather positive. I immediately liked the taste very much, and the Second said that he had not tasted it, smacked his lips for a long time, twisted his nose and rolled his eyes, but in the end he still agreed. Undoubtedly, this is a very tasty fish stew, it will perfectly fit both for preparing the first and second courses as well as salads (it is recommended to remove large bones and pieces of heads, fortunately there are not many of them), and for consumption in its pure form. True, we would not recommend the latter option for special dinners. Unmasked scraps can scare impressionable guests.

what can be prepared from canned fish? and got the best answer

Answer from Natalia Sobolev [guru]
Salad: cheese - grated; boiled eggs - grated; turnip onion - finely chop; canned food - chop with a fork; season with mayonnaise.

Answer from Anyuta[guru]
Soup or salad.

Answer from Jackdaw[guru]
pink salmon - mimosa salad, for example
You can cook fish soup, och. delicious

Answer from La Nochka[guru]
You can still have pie.

Answer from ????? ????????? [guru]
Snack =) But that's only if you have something to eat)

Answer from Vladimir Mirny[active]
I cooked rice with canned fish. Boil rice, crush canned food with a fork until smooth. then stir.

Answer from Elspirit[guru]
Whip up pie:
in a greased frying pan, in layers:
1.plastic cut potatoes + salt
2. chopped onion + salt, pepper and lvr. sheet
3.Mashed with a fork canned fish
4.dough
Dough: 1 glass of kefir, salt on the tip of a knife, 1/3 teaspoon of soda, flour - mix everything until the consistency of not very thick sour cream
Everything in the oven, it turns out delicious.

Answer from DeeDee[newbie]
"Mimosa" salad, tender, nourishing, tasty, healthy from canned pink salmon.

Answer from Le Sha Sharov[guru]
Boil potatoes with carrots, add sautéed onions and fish from the jar. You can also add any frozen vegetable mixture.

Answer from Di *[expert]
Compound
for the test
milk - 1 glass,
eggs - 2 pcs,
sugar - 1 tbsp. a spoon,
salt - 1 tsp,
Saf-moment yeast - 6 g,
creamy margarine - 50 g,
yolk for greasing the cake - 1 pc,
flour
For filling
canned salmon with oil - 2 jars
boiled eggs - 4 pcs,
onion - 1 pc,
carrots - 1 pc,
vegetable oil for frying vegetables
Preparation
Heat the milk to 35 - 40 degrees.
Add sugar and salt, stir.
Add yeast, a little flour, stir, cover with a napkin and leave warm for 15 minutes.
At this time, heat the margarine at the lowest power.
Break the eggs, pour into a separate cup, shake, add to the oily liquid.
Then mix the egg-oil mass with the dough, gradually add the flour sifted through a sieve and knead the not very tough dough.
Put the dough on a surface dusted with flour and cover with a napkin (the dough should be suitable for about an hour, during which the dough must be kneaded twice).
Boil eggs, grate on a coarse grater.
Finely chop the onion, grate the carrots on a coarse grater and fry the vegetables in oil.
Drain some of the oil from the canned food, put the fish in a plate, knead a little.
Divide the dough into two parts, one slightly larger than the other.
Roll out most of it.
Grease a baking dish with oil, lay out a layer of dough, make a side.
Lay out the filling in layers.
The first layer of eggs, then the fish and the last layer of sautéing.
Cover with the second rolled dough layer and join the layers by pinching the edges.
Cover with a clean napkin and leave in a warm place for 20 minutes, let the cake "come up".
Grease the pie with yolk.
Make a small hole in the corner for the steam to escape (otherwise the cake may come apart at the seams).
Bake at 200 degrees until golden brown.

Answer from Andrey Surin[guru]
sandwiches with sprats
for 6 servings
yesterday's wheat bread 6 slices
tomatoes 3 pcs
sprats in oil 1 can
butter 3 tablespoons
egg 1 pc
mustard 1 tsp
mayonnaise 1 tablespoon
Grease the bread with butter, put tomato slices and sprats on it. Mash the yolk with mayonnaise and mustard, combine with whipped egg white. Cover the sandwiches with the prepared mixture, place on a baking sheet and bake for 6 minutes with the grill on. Decorate with herbs and serve. You can even cook in the microwave. Great snack or breakfast.

Answer from Julia Sobachka[guru]
Salad - two cans of pink salmon, mash with a fork, add finely chopped turnip onions, 3-4 eggs (finely chopped, mayonnaise, do not salt! Mix everything, sprinkle with grated yolk!

Answer from Natalia[active]
Yummy, though:
1 b. canned fish in oil, 1 tbsp. rice - boil, a couple of potatoes - boil in a uniform, onion, 2 eggs. Everything in a combine - mix or grinder. + salt, pepper. Fry the pancakes. It turns out enough a large number of yummy !!!

Answer from Irina Vedeneeva (Burlutskaya)[guru]
Mimosa salad recipe (easy option)
To prepare it you will need:
- canned fish - 1 can (I recommend salmon or other red fish)
- light mayonnaise 1 pack
- onions 1 pc.
- eggs 4 pcs.
- 3-4 potatoes
- 3-4 carrots
- green onions
Mimosa salad is laid out in layers on a large flat plate. The main taste of the salad is from canned fish (you cannot use fish, so I recommend not to save on canned food and choose the most delicious ones. Someone prefers Saira, but I prefer salmon. By the way, it will be even tastier if you use hot smoked red fish.
Boil potatoes and carrots, eggs - hard boiled, refrigerate, after which you can start making salad. Mash the contents of a can of canned food, peel the eggs and separate the whites from the yolks, finely chop the onions, rub the rest of the ingredients on a coarse grater, alternating with a thin layer of mayonnaise in the following sequence:
- canned fish
- mayonnaise
- onion
- mayonnaise
- proteins
- mayonnaise
- carrot
- mayonnaise
- potato
- mayonnaise
- grated yolks
- green onions (optional, can be replaced with parsley or other herbs)
I recommend putting the finished Mimosa salad in the refrigerator for a couple of hours - after that it becomes especially tender and tasty. Serve on the table "Mimosa" immediately before meals, and lay out in the same way as a cake - with a special spatula.
Finally, a little surprise especially for gourmets who don't like to count calories. By the way, many consider this particular recipe to be the true recipe for Mimosa salad.
Ladybugs from tomatoes and olives
canned food - 2 cans;
tomato - 4 pcs. (large);
basil - 5 leaves;
pitted olives - 5 pcs. ;
olives for decoration - 4 pcs. ;
green salad- 4 sheets;
onion - 1 pc. ;
mayonnaise - 2 tablespoons;
vinegar - 1/2 spoon;
olive oil - 1 glass.
Scald the tomatoes with boiling water, peel and cut into 4 pieces. Remove seeds with a knife. Put the canned food in a plate and grind with basil, olives, mayonnaise, 4 tablespoons of olive oil, 1/2 tablespoon of vinegar. Stir until smooth.
On one side, place 1 tbsp on a plate. a spoonful of canned mass, on the other hand - another spoon and cover the mass with 2 quarters of tomato. Insert two onion feathers instead of antennae, chop the olives into small pieces and decorate the wings of the "ladybugs" with them. Finely chop the lettuce and pour over olive oil and the remaining vinegar, salt. Add some onion. Put the prepared mass on a plate. You can serve.
LAVASH ROLLS (fish)
rice - 100 g
onions - 100 g
canned corn - 60 g
mayonnaise - 100 g
greens - 30 g
canned fish in oil - 1 can
- Cook loose rice... The water is drained, the rice is cooled. , the fish is chopped with a fork,
add corn and chopped onions and herbs. All are seasoned with mayonnaise and spread on pita bread.
Roll the lavash into a roll and cut into portions.

Fish natural canned food "Stew" from the Far Eastern salmon fish species. Produced by OOO "Ustkamchatryba" Kamchatka-Russia, according to GOST 7452-97

A family of Pacific salmon.

This family includes pink salmon (it can change color depending on the reservoir), Salmon, Ketu, found in Primorye, one of the most "popular" salmon species. It is also possible to note such little-known fish of the family as Nerka, which in its shape resembles Ketu, Sima (6 kg of live weight), Chinook, which is one of the largest fish (61 kg). What it is?

Drawing an analogy with the dish of the same name from vegetables, the canned stew is natural from Pacific salmon fish, it is such a composite mixture of pieces of the back of the head, kaltychki. With the addition of tail and small pieces of fish meat from the salmon family. In some cases, pectoral fins are added. The meat is bright red in color, with a pleasant aroma, juicy, soft and tasty. Basically, such canned food is used for making soups.

Production.

Natural canned food stews are made without heat treatment raw materials, and the addition of salmon fat or vegetable oil prepared so-called fish soup set of Pacific salmon fish is placed in cans, spices (salt, pepper, Bay leaf) and sent for seaming. By the way, the raw materials used for canned food must be of the first grade in accordance with regulatory documents.

It can be noted that almost all canned stews are produced with or without a ring, three lines must be stamped on the surface of the can, the date of manufacture, the expiration date, and the marking with the batch number. Canned stews are marked according to GOST 32156 with the letter "K".

Canned stew recipe

It's not for nothing that Pacific salmon stew is called a gourmet soup set, this is because it turns out great soup with rice, potatoes, carrots and onions.

First you need to put a pot of water on the fire, and while the water boils, you can chop the carrots and onions and when the water boils, throw them there and reduce the heat, wait 5 minutes while the potatoes are peeled and cut. After that, you should rinse a glass of rice well and also into a common pot. After 10 minutes, check the potatoes, if ready then you can send canned food. The soup turns out to be rich, but not greasy.

Order canned food "Ragu" on the page



As a child, my mother cooked light soups from canned fish stew, a kind of ear) So now, when I want a light first course, I do not miss the opportunity to cook canned fish soup) I saw a stew from a Kamchatka manufacturer, the price seemed expensive, but decided to take a chance and buy. Imagine my surprise when I saw fatty pieces of fish in the jar. Not a circumstance to canned pink salmon neither in appearance nor in taste. Relatives of the older generation all unanimously say that the taste is like Soviet times, according to the information on the canned food label, it was produced in accordance with GOST 32156-2013. Shelf life 2 years, can with a key for easy opening.

The manufacturer promises fish heads, fish and salt in the jar. The inscription "natural stew" means that the canned food is made without the addition of oil. But the brine in the jar (or what you can call this slurry :)) is quite fat. Pieces of a pleasant bright (in comparison, again with pink salmon) color, well, based on the production date (summer months), you understand that most likely this product is produced at sea during fishing from fresh fish. It must be understood that the stew assumes that there will be a minimum of pieces of fish, mainly trimming, but the quality of what you see and tastes leaves a good impression. And out of almost a dozen jars, none of them were found to have heads, fortunately) Well, judging by the color, either sockeye salmon or coho salmon were used. The jar is "stuffed" with fish quite tightly.

I have not seen this product on store shelves in our city, I have to take it in joint purchases. The price is now 90 rubles per can. According to the organizer, most of the stew is exported to Japan. I do not know how much the information corresponds to reality, but knowing how the Japanese like to buy our seafood, and the fact that this canned food has not been found on the shelves of the stores, it looks like the truth.

Well, a photo of the soup. Lightweight, transparent, men are unlikely to appreciate this) Very good at hot soup chop half a clove of garlic, greens on top, but in the absence of - black ground pepper)

Bon Appetit!