26.10.2018

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

Compared to stewed meat, canned fish was not particularly in short supply. And canned saury was always available - cheap and of good quality. And it never occurred to me to make canned saury at home.

But lately, I have increasingly become frustrated when opening these canned goods. There is a lot of liquid. Chaotically located pieces float in it. In short, you buy a jar to make fish soup, you open it, and there’s already a ready-made soup, there’s nowhere to dilute it further.

There is little information on the Internet about preparing canned saury. In GOST you can see how to cut and lay fish. I was pleased that GOST allows you not to cut off the fins from the saury and not to clear it of scales. There will be much less fuss during cooking.

Excerpts from GOST.

Characteristics of cutting: carcasses, pieces, fillets, fillet pieces

There may be: - remains of entrails, including caviar or milk in individual pieces of saury, herring, sardinops, sardinella, mackerel, Pacific sardine (Ivasi), Atlantic sardine and carcasses of small fish;

Remains of black film on flounder, herring, cod;

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

A transverse incision of the abdomen near the anus when cutting fish without cutting the abdomen;

Cut belly in pieces and carcasses of fish

Presence of scales

Deleted.

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

Separate scales of sardinops, sardinella

Laying order

Pieces and fillet pieces of fish are tightly laid with a cross section to the bottom and lid of the jar.

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

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

Mass fraction of table salt, % 1.2-2.0

Saury, unlike pork or beef, is known to 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 buy frozen saury. Price 160 rubles per 1 kg. They catch saury from August to October and, accordingly, you need to buy it during this period.

I wash the carcasses and gut them.

I cut off the heads along 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 jar.

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

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

I place the pieces tightly with the cuts towards the bottom and towards the lid. I cut off the remaining pieces from the tails and use them to seal small cracks. A jar takes 6 carcasses 30 cm long. Here the jar is not yet complete. From the remaining tails and heads, you can cook fish soup or put it in canned food, but then it will no longer be saury in its own juice.

Twist off type III screw cap jars are filled, the lids are screwed on tightly and placed in the multicooker.

GOST does not say anything about the duration of sterilization. I found technical instructions on cooking mackerel on a foreign website (in our language, mackerel). It turns out the same 90 minutes. I turn on the “soup” mode under pressure, the time is 90 minutes and I go watch TV and sleep

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

I opened the jar about a month later. There was very little juice. Liquid was only at the bottom. The aroma is amazing, I don’t remember such a rich aroma from factory-made saury. A small amount of juice has a negative effect on shelf life; the pieces will dry out faster and the fat will oxidize. If you plan to use canned food within 3-4 months, it’s okay, the taste of the meat will not deteriorate (this is my experience). But if you need to store it for a long time, it is better to prepare canned food in a filling - a strong broth from the heads and tails left after cutting.

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

Practical application of canned saury.

Sandwiches.

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

Can be made more complicated

Pieces of bread are fried in vegetable oil in a well-heated frying pan.

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

I won’t talk about proportions; even if you forget to add something, it will still turn out super tasty.

You definitely need to put a slice of cucumber on each sandwich. this will refresh the palate.

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

We cut the potatoes finely and be sure to wash them, washing off the starch, so that the soup is transparent. When the potatoes are cooked, add saury, bay leaf, and onion. After five minutes, I turn off the stove and add more greens.

The result is a soup with a wonderful rich taste and amazing aroma. You can’t do this with river fish so easily.

Saury pie is also a classic.

Photo taken here

Benefits of home-canned saury.

1. You 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 part compared to conventional cooking increases from 50% to 75%

5. It is noticeably cheaper than store-bought canned food.

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

Thank you for your attention.

SEE ALSO

As part of a comprehensive study by Roskachestvo, canned saury from 23 brands were studied for 37 quality and safety indicators. Almost all of the products studied are produced in the Russian Federation (in the Kaliningrad, Moscow, Pskov, Ryazan and Sakhalin regions, Moscow and Primorsky Krai). The exception was canned food of one brand: they were produced in Thailand. The cost ranged from 56.8 to 149 rubles per unit of product (the study included canned food in packages ranging from 185 to 250 grams). Based on the test results, canned saury of four brands will be able to qualify for the Russian Quality Mark. These are “Dobroflot”, “Captain of Tastes”, “Kuril Coast” and “Ultramarine”. Canned saury of these brands meets not only the requirements of current quality and safety standards, but also 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 packaging. So, there should be at least 70% fish. According to the standard, the amount of salt in canned fish should not be lower than 1.2% and higher than 2%. In addition, the presence of struvite (salt) crystals, which indicate a violation of the canned food production technology, is unacceptable. The required level of product localization for awarding the Quality Mark is at least 90%.

No danger

The safety of fish products is always subject to particularly careful analysis, because it depends both on the ecology of the fishing site and on violations of the production regime. In addition, there is a myth about the widespread contamination of fish with pathogenic microorganisms and its involvement in food poisoning

However, there is no need to be afraid of these “horror stories” regarding saury. In the studied canned food were not found:

• Pesticides, radionuclides And heavy metals.
• Pathogenic (disease-causing) microorganisms.
• Clostridia(including causative agents of botulism).
• Molds And yeast.

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

Within acceptable values ​​is content of polychlorinated biphenyls and histamine.

Reference:

Polychlorinated biphenyls– an organic pollutant of exclusively anthropogenic origin that 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 product of protein decomposition. The high histamine content, characteristic of stale fish, is harmful to human health - it can cause allergic reactions, headaches, and poisoning.

Thus, the opinion that it is easy to get poisoned from canned saury, since toxic elements, waste, etc. migrate into them, is a myth!

– Non-living acanthocephalans 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 Products” (“NCBP”) Andrey Martsinkevich. – Technical regulations are documents that primarily contain information on product safety. If technical regulations allow the presence of non-living larvae, then it is safe. However, a person can notice these larvae with the naked eye. Acanthocephala size Rhadinorhynchus pristis ranges from 2 to 7.5 cm! Larvae of nematodes of the genus Anisakis are 1.5–4 cm in length.

After the canned food has undergone heat treatment, the larvae that get into the can die and no longer pose a danger. Most likely, a person will not even notice that the canned “fauna” contained 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 larvae were found only in cans of two brands does not mean that canned food from other brands is insured against them. Rather, we are talking about a matter of chance - “lucky or unlucky.”

No other foreign impurities were found in canned saury.

What's in the can: 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 corresponded to the actual. But how much fish were there in the jars?

According to EAEU TR 040/2016, one tin can must contain at least 50% of the total net weight of fish. However, so that the consumer does not receive “fish soup”, but still fish directly, Roskachestvo experts regulate this indicator for natural canned food. Thus, only those canned goods containing at least 70% fish will be able to apply 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 to the increased requirements of Roskachestvo - a little more than half (canned food of 13 brands).

IN top 3 most “fishy” canned food included saury “Dobroflot” (85% of fish), “Pelagus” (84% of fish) and “Dalmoreproduct” (83% of fish).

These results debunk the popular myth that there is very little fish in a can.

Important!

In this study of fish products, Roskachestvo experts 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 not advisable to reduce the price of canned saury.

Tasty, beautiful, neat...

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

1. TASTE. Three brands of saury had a bitter taste, two had a rancid taste (in one case, with a sour aftertaste), and one had an unpleasant taste with an off-flavor. The remaining 17 brands of canned food tasted good. Details are in the product cards.
2. SMELL. Only two brands of canned saury had a rancid odor.
3. CONSISTENCY, APPEARANCE AND STYLING. The experts had no comments regarding the consistency of the fish meat and its general condition (the appearance of the pieces, their structure, color). The consistency of the bones is soft in all canned food studied; the bones are easily chewed and crushed. All saury samples had their scales removed. There were no complaints about cutting the fish either. But the stacking order was not ideal in the saury of five brands.
4. CONDITION OF THE BROTH. A violation was recorded in canned saury of nine brands: the broth was dark. We're talking about saury "5 seas", "LEOPARD", "Bering", "Dalmoreproduct", "Kitbay", "Moreslav", "Sea Rainbow", FishHouse And Monolith. Most likely, the darkening of the broth is due to the use of frozen raw materials. The second possible reason is a violation of the product sterilization process.

According to the test results, canned saury of ten brands received the highest score (5 points) for the main organoleptic indicators. This is saury (brand names are given in alphabetical order. – Note ed.): “BILAS”, “Dobroflot”, “Every Day”, “Captain of Flavors”, “Kuril Coast”, “Riga Gold”, “Russian Fish World”, “MS Trading House”, “Ultramarine”, Fortuna.

Are there any benefits to canned fish?

There is an opinion that canned fish is a “second-class” food, which does only harm and no benefit. However, it is wrong, and Roskachestvo experts proved it.

– I completely disagree with the opinion, - comments the President of the All-Russian Association of Fisheries Enterprises, Entrepreneurs and Exporters (VARPE) German Zverev. – Compared, for example, with cooking, preservation preserves the maximum amount of beneficial substances and microelements inherent in fish. Canning is the most gentle way of preparing fish, which, by the way, also preserves the bones, which are also ready for consumption..

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

• Canned saury is considered the healthiest “Tasty canned food”, “Captain of tastes”, “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). 74% of canned goods received more than four points for benefit.
• 20 out of 23 brands of canned food received the highest score for quantity calcium. This means that they satisfy a person’s daily need for calcium.
• Daily human need for phosphorus completely satisfied with canned food "LEOPARD". However, they have shortcomings in organoleptic indicators. Ten brands of canned food received a score higher than four points for the amount of phosphorus.
• All studied canned food, except for some, satisfy the daily human need for omega-3 fatty acids.

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

Reference:

Please note that information on the amount of useful substances 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 useful substances in fish is not controlled by the manufacturer, but is determined mainly by the composition and biological state of the raw material. However, the indicator of the benefits of canned food influenced the overall score of the product in the rating.

How much salt?

Another indicator, especially important for those who watch their diet, is the amount of salt in canned fish. According to GOST 7452-2014, they should contain 1.2–2% salt. However, Roskachestvo experts identified two violators of GOST. In saury "Russian Fish World"– 2.3% salt, in saury "MS Trading House"– 2,4 %.

Marina Kopytko, Candidate of Medical Sciences, dietician, chief physician of the Healthy Nutrition Clinic “Weight Factor”, summarized:

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

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

Price quality

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

The exception was saury “Every day”. These are one of the cheapest canned foods (27.5 rubles per 100 grams), but they have a high rating - 4.6125 points. By the way, this saury was included in the top 10 best canned food in terms of organoleptic indicators.

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

1. “Captain of Flavors” (4.9785 points) – 58.4 rubles per 100 grams.
2. “Kuril Coast” (4.9455 points) – 38 rubles per 100 grams.
3. “Dobroflot” (4.929 points) – 40.8 rubles per 100 grams.

– It is natural that the highest ratings were earned by canned goods produced in places where raw materials were extracted,– comments Inna Titova. - That These canned foods have a pleasant smell, and the fish has a juicy and dense consistency. Even when producing frozen raw materials that have not been transported, we obtain high-quality products. Thus, it is advisable to develop processing at the catch sites and transport the finished product. This makes sense economically and from the point of view of simplifying the requirements for transporting canned food, in contrast to transporting frozen fish, and the shelf life of canned food is much longer. The production of natural or with the addition of oil canned saury allows you to maximally preserve the biopotential of the raw material on the one hand and increase safety on the other (due to the sterilization process).

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

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

Excerpts from GOST.

Characteristics of cutting: carcasses, pieces, fillets, fillet pieces

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

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

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

Mass fraction of table salt, % 1.2-2.0

Saury, unlike pork or beef, is known to 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 buy frozen saury. Price 160 rubles per 1 kg. They catch saury from August to October and, accordingly, you need to buy it during this period.

I wash the carcasses and gut them.

I cut off the heads along 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 jar.


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

I place the pieces tightly with the cuts towards the bottom and towards the lid. I cut off the remaining pieces from the tails and use them to seal small cracks. A jar takes 6 carcasses 30 cm long. Here the jar is not yet complete. From the remaining tails and heads, you can cook fish soup or put it in canned food, but then it will no longer be saury in its own juice.

Twist off type III screw cap jars are filled, the lids are screwed on tightly and placed in the multicooker.

GOST does not say anything about the duration of sterilization. I found technical instructions on cooking mackerel on a foreign website (in our language, mackerel). It turns out the same 90 minutes. I turn on the “soup” mode under pressure, the time is 90 minutes and I go watch TV and sleep


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


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

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

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


Can be made more complicated
Pieces of bread are fried in vegetable oil in a well-heated frying pan.


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


I won’t talk about proportions; even if you forget to add something, it will still turn out super tasty.

You definitely need to put a slice of cucumber on each sandwich. this will refresh the palate.


But the most favorite folk dish made from saury is fish soup. I love her since my student days.
We cut the potatoes finely and be sure to wash them, washing off the starch, so that the soup is clear. When the potatoes are cooked, add saury, bay leaf, and onion. After five minutes, I turn off the stove and add more greens.

The result is a soup with a wonderful rich taste and amazing aroma. You can’t do this with river fish so easily.

Saury pie is also a classic.
Photo taken


.

Benefits of home-canned saury.
1. You 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 compared to conventional cooking increases from 50% to 75%
5. It is noticeably cheaper than store-bought canned food.
6. They do not have such a dacha-tourist bias as stewed meat; canned saury is actively used in ordinary city life.

Thank you for your attention.

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