Canned Small Fish

Homemade canned fish, very similar in taste to sprats. The fish turns out very delicious, soft, and moderately spicy. Although everyone's taste is different, so if you don't like pepper much, reduce the amount given in the recipe by half. I prepared this dish from small roaches, the fish was given to me by my brother (a passionate fishing enthusiast), but you can also cook this dish from fresh smelt or sprats. You can add tomato paste to the marinade with the fish to make it fish in tomato sauce. Try it, it's very delicious!

Fish

2.3 lbs (small)

Tea

1 cup (very strong)

Sunflower Oil

1/2 cup

Marjoram

1 tsp

Coriander

1/2 tsp (whole)

Black Pepper

1/2 tsp (peppercorns)

Bay Leaf

1 pc

Cloves

2 pcs

Salt

1.5 tsp

Nutmeg

a pinch

Cayenne Pepper

a pinch

To prepare canned fish, clean and gut the small fish.

Then cut off the heads, fins, and tails.

Take a baking dish and arrange the fish in tight rows, with the back facing up.

Now prepare the marinade. Grind the spices together with salt in a mortar. Mix tea and vegetable oil, add salt and spices. Mix everything. Pour this mixture over our fish.

You can use ready-made fish spices.

Cover with a lid or foil and place in the oven. Bake at a temperature of 300-350 degrees Fahrenheit for 4-5 hours. Check periodically and if necessary, add water during the process. Cool the cooked fish right in the oven. Canned small fish are ready!

(4/5)