Canned fish for some reason they are often perceived as food for hiking or a snack at the dacha. Meanwhile, canned food is often the opportunity for people living far from the sea to eat sea or ocean fish of normal quality. After all, just try to find fresh fish in our supermarkets, but you often won’t look at frozen fish without tears...
Many manufacturers are now making canned fish right at the place of catch. Modern factory ships that receive catch from trawlers are equipped with the necessary equipment to produce ready-to-eat products. Thus, fish that has not been frozen and processed at the point of origin retains its nutritional value and taste.
Check out a selection of recipes from "With taste" and see for yourself that canned fish- an excellent basis for not only everyday dishes, but also holiday ones.
Recipes with canned fish
Canned fish pie
A simple and quick pie for dinner can be prepared either in the oven or in a slow cooker (1 hour in the “Bake” mode).
Ingredients
- 500 ml sour cream (you can use kefir)
- 1 can of sardines in their own juice
- 3 eggs
- 1 boiled potato
- 1 onion
- 6 tbsp. l. flour
- 0.5 tsp. soda
- 1 chip salt
Preparation
- Beat the eggs with a whisk, add salt and soda. Mix beaten eggs with sour cream. Continuously stirring the mixture, add flour. Stir. The dough should be quite thick, but not sticky. If the dough is too runny, add more flour.
- Peel the potatoes and grate them. Finely chop the onion. Pour the liquid out of the canned fish, remove large bones, and mash the pulp with a fork.
- Grease a deep pan with sunflower oil. Pour half the dough, top with grated potatoes, then onions, and then fish. Fill with the remaining half of the dough.
- Bake for 40 minutes at 180 degrees. Check readiness with a toothpick.
Canned fish cutlets
Delicious and tender cutlets. They're quick to prepare, and you make so many of them!
Ingredients
- 1 can of sardines or saury
- 1 stack boiled rice
- 1–2 boiled potatoes
- 1 onion
- salt, pepper to taste
- dill to taste
- breadcrumbs
- sunflower oil for frying
Preparation
- Place the canned fish in a bowl, without draining the liquid, mash with a fork. Grate the potatoes on a fine grater.
- Finely chop the onion and fry in a small amount of sunflower oil. Chop the greens.
- Mix rice, grated potatoes, fried onions, chopped dill with fish. Add salt and pepper to taste and mix the mixture thoroughly.
- With hands dipped in water, form cutlets, roll in breadcrumbs and fry on both sides until golden brown, then cover with a lid and simmer for another 5 minutes until cooked.
Canned fish soup
The soup turns out quite light. You can prepare it from any fish canned in its own juice (saury, sardine, tuna, salmon, pink salmon), with each of them the taste of the dish will sound new.
Ingredients
- 1 can of canned fish
- 2.5–3 liters of water
- 1 large onion
- 1 large carrot
- 4 potatoes
- 3 tbsp. l. sunflower oil
- salt, pepper to taste
- 2 bay leaves
Preparation
- Cut the peeled potatoes into cubes and place in a pan of boiling water. Cook for 20 minutes.
- Sauté onions and carrots in sunflower oil. Add to the pot with the potatoes and cook over medium heat for 5 minutes.
- Lightly crush the canned fish with a fork, without chopping it too much. Add the fish along with the juice from the jar to the soup. Add bay leaves, pepper and salt in moderation. Keep the soup on the fire for another 5 minutes. Serve, garnished with herbs.
Salad with canned fish and fresh vegetables
In contrast to the iconic Mimosa, hearty and generously flavored with mayonnaise, we present a salad with fresh vegetables and a light olive oil dressing.
Ingredients
- 1 can of canned fish (tuna, saury)
- 1 tomato
- 1 fresh cucumber
- lettuce leaves
- 1 green apple
- 1 bell pepper
- 2 tbsp. l. olive oil
- 1 tsp. mustard
- 1 tsp. lemon juice
- salt to taste
- Provençal herbs to taste
Preparation
- Drain the liquid from the canned food and divide the fish into pieces. Wash the lettuce leaves, dry them, tear them into arbitrary pieces with your hands, and place on a plate.
- Cut the cucumber, apple, bell pepper into thin strips. Cut the tomato into slices. Place vegetables and fish on lettuce leaves.
- Prepare the dressing by mixing olive oil, lemon juice, mustard, salt and herbs de Provence. Pour the dressing over the salad and toss with salad tongs (if you don't have it, you can use two forks).
Lavash roll with canned fish
Snacks made from pita bread, which are prepared in a hurry, have long been loved by everyone. There is an option for a mind-blowing filling for pita bread made from canned fish: cheap and tasty!
Ingredients
- 3 sheets of pita bread
- 3 boiled eggs
- 4 teeth garlic
- 1 can of canned fish
- greens to taste
- 200 g hard cheese
- 200 g mayonnaise
Preparation
- Chop the eggs (cut or grate). Also grate the cheese and chop the herbs. Drain the liquid from the canned food and mash the fish with a fork.
- Mix mayonnaise with garlic passed through a press, add chopped herbs.
- Place a sheet of lavash on a work surface, brush with a third of the mayonnaise, and sprinkle with cheese. Cover the cheese with a second sheet of pita bread, brush it with half of the remaining mayonnaise.
- Place canned fish, cover with a third sheet of pita bread. Lubricate its surface with the remaining mayonnaise and sprinkle with eggs. Roll it up tightly and then wrap it in cling film. Place the roll in the refrigerator for at least an hour to soak, then serve, cut into portions.
Now we can confidently say that you can prepare dishes from canned fish no worse than from fresh fish. What dishes do you know using this semi-finished product? We are waiting for recipes in the comments!
Canned fish is available in every store. This affordable product has always helped out in difficult times. Today, too, you shouldn’t write off canned recipes; try to diversify your menu with their help.
If your cooking notebook only contains salads with canned fish, try these simple recipes with canned fish. You may be surprised, but from a well-known, accessible and inexpensive ingredient you can prepare delicious rich soups, borscht, pies and even real fish cutlets! Forget about the fact that canned fish is harmful! In this form, it is even more useful than salted or improperly frozen. This has been proven.
Hearty canned fish pie in a slow cooker
This beautiful and filling pie is delicious hot or cold. You can take it with you on a picnic or even serve it to guests. The easiest way to bake canned fish pie is in a slow cooker, but you can also use the oven.
The consistency of the dough resembles thick sour cream, so you don’t have to get your hands dirty or knead. It is better to take fish in its own juice or in oil, but you can also use canned fish in tomato sauce.
To prepare you need to buy:
- a glass of kefir;
- 2 eggs;
- a jar (or two, if the jar is small or there is not enough fish in it) of saury, mackerel or other fish;
- 2 cups of flour;
- 3 tbsp. spoons of vegetable oil or margarine;
- 1 raw potato;
- soda, salt, vinegar.
- Using a mixer or whisk, combine a glass of kefir and two eggs.
- Gradually add the sifted flour to the kefir mixture, stirring all the time. You need 1.5-2 cups of flour, the exact amount depends on the thickness of the kefir. You need to focus on thickness; the consistency of the mass should resemble pancake dough.
- Stir, add three tablespoons of melted margarine or vegetable oil.
- Pour in half a teaspoon of baking soda and a slaked teaspoon of vinegar.
- Pour about a third of half of the resulting dough into the bottom of the multicooker bowl, greased with vegetable oil or margarine.
- Carefully place thin slices of raw potatoes on top, trying to leave empty space around the circumference.
- Place fish and finely chopped onions on top of the potatoes. If you wish, you can crumble a boiled egg here.
- Fill the filling with the remaining dough and turn on the baking mode.
- As a rule, one baking cycle is enough, but you can extend the time a little - check the readiness of the dough with a match. To make the top beautiful, you can sprinkle the top of the pie with cheese 5 minutes before the end of baking, but not a lot, but only lightly, so that you end up with rare specks of cheese.
- In the absence of a slow cooker, the same pie can be prepared in the oven! For a large family, it is better to prepare a double portion at once.
Economical fish cakes in five minutes
Very tasty and easy to prepare, canned fish cutlets are prepared in just 5 minutes. You can “make them up” for breakfast, a quick dinner, or prepare them for the road. The cutlets taste even better when cold, and you can even freeze them if desired. For this recipe, it is better to take fish in natural filling or oil.
- Open the jar and remove the fish pieces from it, gently mash the contents with a fork.
- Add finely chopped onion or green onions to the same bowl. Salt is not necessary, but spices will not be superfluous.
- Beat in two fresh chicken eggs and stir.
- Add four tablespoons of semolina and pour out the juice or oil from the jar.
- Stir well and evaluate the thickness of the mass. If it turns out too liquid, add more semolina. You don’t need to make a very thick mass; it’s enough to get one so that you can spoon the cutlets into the pan without the lumps spreading. But if you want to cook more cutlets, do not skimp on the cereal - in this case, you can knead the cutlets with wet hands.
- Fry canned fish cutlets in vegetable oil until golden brown. Serve them with mashed potatoes or fresh vegetables.
If you have boiled potatoes or a boiled egg lying around at home, try including them in the recipe, you’ll get a new dish!
Fragrant fish soup
Be sure to save this canned fish soup recipe if you like. To prepare it you will spend less than half a portion of sushi. Canned food can be anything - in tomato sauce, natural or oil filling. Also, any vegetables can be used for cooking, including those that you use in our recipes.
How to make canned fish soup:
- Put water to boil (take no more than two liters for a can of fish), and in the meantime, peel and cut into small cubes 2-3 potatoes, a small carrot, one small onion, chop the bell pepper and herbs.
- Place potatoes, carrots and onions in boiling water, add a little salt and throw in a bay leaf.
- To add satiety to the soup, it is recommended to add semolina - it cooks quickly and is somewhat reminiscent of fish eggs.
- Place the fish in the pan along with the filling. Let it boil and keep the heat on low to maintain a simmer.
- As soon as the potatoes are ready, season the canned fish soup with spices, the missing salt and fresh herbs. Turn off the stove, let it brew a little and pour into plates.
It is important that when preparing soup, only one dish and only one burner is used, so it can be cooked on the go, on vacation or at work, if you have a small stove. Find a recipe for raw salmon soup.
Rich borscht with sprat
You can make a very tasty rich borscht from sprat - this dish is especially good to enjoy hot in the winter, and in the summer it can be eaten straight from the refrigerator.
- Fry the onions and carrots in vegetable oil, add a little tomato paste or fresh tomato.
- It is better to fry the beets in a separate pan with the addition of a pinch of sugar.
- Place diced raw potatoes into boiling water.
- Meanwhile, chop the cabbage and place it in a saucepan.
- Add a can of beans in tomato or natural filling. You can also boil the beans yourself in advance.
- When the vegetables are almost ready, add sprat in tomato sauce and fry them.
Readiness is determined by the readiness of the potatoes - as soon as they become soft, turn off the stove. Finally, season with fresh or dried herbs. It will be even faster to cook borscht from pre-cooked borscht.
Fish roll from a jar
Thin pita bread goes perfectly with the taste of fish - such an appetizer can be prepared not only for a family dinner, but also for a festive feast.
- Place one sheet of thin pita bread on the table, grease it with mayonnaise and sprinkle with grated cheese (even melted cheese will do).
- Place the second sheet on top and also grease with mayonnaise.
- Now place pieces of fish on one third of the pita bread - you don’t need to chop it too much, just divide it into small fragments. Add some dry or fresh herbs.
- Sprinkle the rest of the leaf with grated egg and green onions.
- Carefully roll the pita bread with canned fish, wrap it in film and leave it in the refrigerator for at least an hour to soak.
The collection of these recipes from canned food includes one, the preparation of which we have already talked about. Also, using canned food, it will not be difficult to prepare a lot of salads, as well as use them as a basis for sandwiches. Don't be afraid to experiment and try new things!
Why don't people like canned food? Firstly, for an excess of sugar and salt, and secondly, any product of long-term storage and intensive heat treatment is not very beneficial for the body. Preservatives are also added to canned food for long-term storage.
Why do people love canned food? This food is convenient. It keeps for a long time, requires almost no preparation, open the jar and eat for pleasure. However, due to heat treatment, many useful elements die in them. Vitamin C, for example, decomposes. Therefore, vegetable and fruit preparations prepared by boiling lose up to 70% of it. B vitamins and fat-soluble vitamin E are preserved, but their amount decreases during storage (by 90% per year). But!
There are substances that become even more beneficial after heating: the antioxidants lycopene and beta-carotene. A lot of them are contained in carrots, so canned food with it is already beneficial for health. For the same reason, canned tomatoes, pumpkin and other vegetables and fruits of red and orange color are useful. Fat-soluble vitamins A, K, E, D are resistant to heat treatment, so they can also be preserved in canned foods, for example, in fish. And the minerals calcium, magnesium and others also do not disappear during canning. The same applies to the very beneficial omega-3 fatty acids found in canned fish. By the way, it is healthier to eat such canned food directly with the seeds, which soften during the canning process and become a rich source of calcium. By the way, in terms of the content of this vital vitamin, canned fish is second only to sesame seeds and hard cheeses. 100 g of such canned food contains the same amount of calcium as a glass of milk.
In addition, vitamins and microelements, although important, are not the only useful component of food. The basis of human nutrition is still proteins, fats and carbohydrates. And they are definitely in cans.
Can children eat canned food? Nutritionists advise giving children canned food only from the age of seven. Some people have a reasonable question: don’t children, almost from infancy, eat baby food from jars, which cannot be called anything other than canned food? They eat, nutritionists and manufacturers answer, but these are completely different canned foods, made from special products, without additives that are allowed for adults and, on the contrary, with the addition of vitamins, and have undergone special processing. They have a different method of preservation, which is why their consumption period is shorter than that of adults. All these conditions, of course, require other costs, and baby food costs much more than adult canned food.
What's in the jar?
In high-quality canned food, in addition to the product stated on the label, there may be: sugar, salt, spices, herbs.
There are also other additives of artificial, chemical origin in canned food, which are introduced for the purpose of longer storage. Most of them are harmful to health and, often, simply mask the low quality of canned food, because made in accordance with established technology, they are perfectly stored without foreign impurities. So, read the labels carefully.
The conclusion from all this can be drawn as follows: of course, you shouldn’t eat only canned food and nothing else, but if you have a great love for them and, if necessary, it is quite possible to consume them occasionally. And additions to the contents of the jars in the form of oils, fresh vegetables, fruits and grain products will make them into a dish not only tasty, but also quite healthy. It’s not a sin to put this on the holiday table, which is what many do.
RECIPES OF CANNED DISHES
Tuna and anchovy salad
Products. A can of canned tuna, 4 eggs, fresh cucumber, 4 tomatoes, half a stalk of celery, small sweet pepper, 5 olives, 4 anchovy fillets, parsley. For dressing: 2 tsp. olive oil, ½ tsp. balsamic vinegar, pepper.
Preparation. Cucumber cut into half rings, large - tomatoes, celery, pepper, eggs (quarters) and parsley, combine in a bowl. Stir lightly. Top with tuna, olives and anchovies. For the dressing, mix oil, vinegar, salt and pepper. Drizzle it over the salad right before serving.
Saury (sardine or salmon) salad
Products. Canned fish (can), boiled potatoes 4 pcs. or boiled round rice (a glass), 1 red onion, 4 pickled cucumbers, 4 boiled eggs, parsley or dill.
Preparation. Mash the fish in a bowl, remove the large bones, leave the small and soft ones (calcium is there!). Cut the potatoes into cubes, as for Olivier salad, also cucumbers and eggs, finely cut the onion. Combine everything in equal proportions, add herbs, pepper (if there is no pepper in the canned food). Season with either olive oil, sprinkled with lemon, or a sauce of sour cream and mayonnaise in equal proportions.
Snack of canned fish and seaweed
Products. Canned fish (can), canned seaweed (200g), boiled eggs 4 pcs., onions 1 pc., parsley.
Preparation. Chop the eggs. Mash the fish, combine with cabbage, finely chopped onion, and eggs. Pepper, season with mayonnaise-sour cream sauce, garnish with parsley sprigs.
Italian canned fish soup
Products. A can of canned fish, half a glass of rice, 3 potatoes, 1 tbsp butter. l, onion, carrot, 50 g hard cheese, greens.
Preparation. In a frying pan, saute finely chopped onion in butter until transparent, add carrots, fry for a few minutes, then add mashed fish, cook for another couple of minutes. Add all this to the boiling soup. Pepper, add bay leaf. Cook for another 5 minutes. Pour into plates, sprinkle with cheese and herbs
Canned fish cutlets
Products. A can of canned salmon, 1 cup boiled rice, 2 boiled potatoes, a small onion, vegetable oil, herbs, breadcrumbs.
Preparation. Peel the onion, finely chop and fry in vegetable oil until soft for 2 minutes. Grate the potatoes on a fine grater. Wash the greens, dry and chop. Combine canned food, rice, potatoes, onions, herbs, salt, pepper and mix the mixture thoroughly with your hands. Fry in breading.
Spicy canned fish soup
Products. Canned salmon, 1 tbsp. l. butter, half an onion, half a celery stalk, half a tsp. garlic seasoning or a clove of fresh garlic, potatoes, carrots, 2 tbsp. broth, salt, pepper, dill, 1 can (340 ml) concentrated milk without sugar, 1 can (425 g) corn, 300 g cheese.
Preparation. Melt the butter in a large saucepan over medium heat. Sauté the finely chopped onion, celery and garlic until the onion softens. Add potatoes, carrots, broth, salt, pepper and dill. Cook covered for 20 minutes. Add salmon, condensed milk, corn and cheese. Cook until soup is heated through. Do not boil, otherwise the cheese will curdle.
Canned beef casserole
Products. can of canned meat (beef), onion, grow. oil, 2 tbsp. l. butter, pepper, 1/2 kg of tomatoes (you can use frozen ones), 50 g of grated cheese.
Preparation. Cut the beef into small pieces. Cut the onion into small cubes and fry in vegetable oil. Add beef, simmer lightly. Transfer to a heatproof bowl. Cut the tomatoes into slices, place them on top of the meat, and add diced butter on them. Sprinkle with pepper, then cheese. Bake in the oven.
Canned meat in dough
Products. Canned beef canned meat, 3 eggs, 5 tbsp. spoons of flour, 1 tbsp. l. milk, grated nutmeg, 3 tbsp. l. olive oil, parsley, salt.
Preparation. Cut the canned meat into slices. Knead the dough from eggs, flour and milk, add salt and grated nutmeg, mix with chopped parsley. Dip slices of canned food into the dough, remove with a spoon and fry in good oil. Serve with green salad or fresh cucumber salad.
Beef with spinach
Products. Canned beef canned meat, onion, 3 tbsp. l. sl. butter, package frozen spinach, 1 tsp. flour, 3 tbsp. l. milk, salt, pepper, nutmeg.
Preparation. Thaw spinach in a saucepan over low heat, add oil. Stir flour with milk and thicken spinach with it, season with salt, pepper and grated nutmeg. Cut the canned beef, add it to the spinach and heat it up. Cut the onion into rings and fry until golden brown. Place the beef and spinach on a plate and sprinkle with fried onions on top.
Food for warriors
Canning turned 207 years old this year, and the French chef Nicolas Francois Appert came up with this method of storing food, for which he was awarded the title “Benefactor of Humanity” and received the award personally from the hands of Napoleon Bonaparte. And the very first canned food was created specifically for Napoleonic soldiers.
Celebrating the 200th anniversary of the invention in 2009, the Japan Canning Society released an exclusive batch of canned food based on Appert's recipes for Napoleonic soldiers. The Japanese repeated the soldier's consommé, vegetable stew, pot-au-feu boiled beef soup, melange of beans with champignons and strawberry dessert. These canned goods were ceremoniously opened and tasted at the Tokyo headquarters of the canning society.
A weekly version of a well-balanced menu especially for spring days was developed for us by nutritionist, endocrinologist of the WikiMed Clinic, member of the European Association of Women's Health Specialists Lyubov Viktorovna Razova. In addition to the health benefits, with this diet you can lose approximately 1 cm of volume and about 2 kg of weight in a week.
Snacks throughout the day are an inevitable attribute of any modern person. We are too busy - with work or household chores - to organize ourselves four full meals a day. And we are too used to throwing something into our mouths on the go. And in the cold season this habit worsens. There is only one reason: in the cold we constantly want to chew. And we shamelessly indulge this whim of the body. Those who are especially conscientious are consoled by choosing “light” foods for snacks. And they deceive themselves.
When we have a headache, the first thing we reach for is life-saving pills. And so every time. But by removing pain, we do not remove its sources. Australian allergist and nutritionist Jane Dostin says: “Tell me what you eat and I’ll tell you why you have a headache!” She claims that the foods we eat are often to blame for headaches.
Did the manufacturers of canned fish, when releasing ready-to-eat products, think that over time it would be possible to prepare many delicious dishes from this product? Recipes from canned fish save maximum time and money; they make wonderful first courses, wonderful appetizers and salads, amazing casseroles and pies, tender cutlets and pates.
The price of canned fish is quite affordable for every citizen, and the quality is superior to many semi-finished products, since they do not contain soy and other additives harmful to the body.
The most important thing that seduces you about these recipes is their simplicity and speed. You won’t prepare recipes from canned fish every day, but when you don’t have time for an elaborate dinner or sudden dear guests appear on the doorstep, our recipes will come in handy more than ever.
Omelet with sardines and vegetables
Ingredients:
1 can of sardines in oil,
5-6 eggs,
1 sweet pepper,
1 onion,
green onions, salt, pepper, butter - to taste.
Preparation:
Finely chop the onion and fry it in butter for 1-2 minutes, then add the finely diced pepper and fry for another 5-7 minutes. Drain the oil from the can of sardines, mash the fish a little with a fork and add to the vegetables, add finely chopped green onions, stir and heat the resulting mass for 1-2 minutes under the lid. Beat the eggs with salt and pour them into the pan, pepper and cook for 5-7 minutes over low heat, covered, until thickened.
Ingredients:
1 large thin pita bread,
1 can of canned fish (sardine, saury, tuna or pink salmon),
1 processed cheese,
2 boiled eggs,
1 cucumber
1 bunch of dill,
2 tbsp. mayonnaise.
Preparation:
Grate the eggs on a fine grater. Grate the processed cheese using the same grater. Mix eggs with cheese and add chopped garlic and mayonnaise to the resulting mass. Stir until smooth. Spread this mixture onto the pita bread, moving 4-5 cm from the edge. Grate the cucumber on a fine grater and squeeze out excess water. Then spread the cucumber mixture over the layer of eggs and cheese curds with herbs. Mash the canned fish with a fork, without draining the oil, and place them evenly on the cucumber layer. Tuck in the sides of the pita bread, then roll it into a tight roll and wrap it in cling film. It is best to cut the finished roll without removing the film.
Canned fish snack
Ingredients:
1 can of canned fish (sprats or sardines),
250 g round rice,
3 eggs,
75 g breadcrumbs,
75 g flour,
100 g hard cheese,
50 g butter,
1 bunch of green onions,
salt - to taste.
Preparation:
Boil water in a saucepan, salt it and add rice without rinsing. Let the water boil again, then reduce the heat to medium and cook the rice for 10 minutes. Grate the cheese on a coarse grater, place the finished rice in a bowl, add butter, half the grated cheese and 2 eggs, stir until smooth and let cool. Chop the onion. Mash sardines or sprats with a fork, add onion and remaining cheese and mix. Now take a portion of the rice mass the size of a medium-sized egg, mash it into a flat cake, and place 1 tsp in the center. fish filling and form into a ball. Place the flour, beaten egg and breadcrumbs into separate containers. Roll the resulting balls first in flour, then in egg and breadcrumbs and fry in hot oil until golden brown. Place the finished balls on paper towels to absorb excess oil.
Jellied canned fish
Ingredients:
1 can of sardines or sprats,
2 chicken flavored bouillon cubes
1 sachet of gelatin,
1 liter of boiled water,
1 boiled egg,
1 carrot,
greenery.
Preparation:
Carefully place the fish in glass portioned salad bowls, garnish with chopped eggs, carrots, and herbs. Pour water into the pan (reserve ½ cup to dissolve the gelatin), add bouillon cubes, butter and canned juice, bring to a boil and pour in the soaked gelatin. Mix everything thoroughly and pour the prepared broth into salad bowls with fish. Allow the finished dish time to harden.
Snack salad with canned fish “Dandelion”
Ingredients:
1 can of canned fish in oil (saury, sardine, mackerel, herring),
4 boiled eggs,
250 g crackers,
1 onion,
mayonnaise.
Preparation:
You can use store-bought crackers, or you can make them at home. Take a white loaf, cut off the crusts and cut into 1.5 cm cubes. Fry them in a dry frying pan or simply dry the cubes in the oven. Place the salad in layers on a flat dish. First, make a mesh of mayonnaise on the bottom of the plate, place a layer of crackers on top, and again a mesh of mayonnaise on top. Mash the canned fish with a fork along with the butter, add chopped onion to it and lay it out in the next layer, on top of which again make a mesh of mayonnaise. Peel the eggs, separate the whites from the yolks and grate separately. Place the next layer of egg whites and cover with mayonnaise. Decorate the salad with yolks and herbs.
Cod liver salad with rice
Ingredients:
1 can of cod liver,
180 g rice,
4 cherry tomatoes,
200 g onions,
3 boiled eggs,
100 g canned peas,
3 pickled cucumbers,
60 g lettuce,
greens, salt, pepper - to taste.
Preparation:
Cook the washed rice in salted water until tender. Drain in a colander and let cool. Cut the vegetables: onions into rings, cucumbers into slices, lettuce into strips. Finely chop the cod liver, add rice, green peas, vegetables and eggs cut into small pieces. Season the salad with the remaining cod liver oil, salt and pepper, add herbs and mix gently. Place the prepared salad in a heap on a dish and garnish it with lettuce leaves, slices of tomatoes and eggs.
Canned fish soup with vegetables
Ingredients:
1 can of tuna,
a small head of cauliflower,
4-5 cloves of garlic,
1 leek,
1 yellow bell pepper,
green onions, dill,
vegetable oil, salt, pepper.
Preparation:
Disassemble the cauliflower into small florets, place in salted water and cook for 5-7 minutes, then place in a heated frying pan. Add a little vegetable oil, finely chopped garlic and fry for 10 minutes. Then place the contents of the frying pan into boiling water, and in the same oil lightly fry the leeks cut into rings and finely chopped green onions and also place in the pan. Cut the sweet pepper into small cubes, add to the broth, add salt and pepper to taste and let the fish soup simmer over low heat for 10-15 minutes, then add the canned food, turn off the stove and let the finished dish brew under a closed lid. Before serving, add chopped dill to the soup.
Rassolnik with canned fish
Ingredients:
1 can of canned fish with added oil (saury, salmon, chum salmon or others),
2 liters of water,
1 carrot,
1 onion,
2 tbsp. chopped celery or parsley root
2 potatoes,
2 tbsp. rice,
2 pickled cucumbers,
herbs, vegetable oil, salt, pepper, bay leaf - to taste.
Preparation:
Cut the pickled cucumbers into slices or strips, place in a deep frying pan, pour in ½ cup. water, bring to a boil and simmer for 10-12 minutes. Chop the onion and carrots and fry in oil along with celery or parsley root. Remove large bones from canned fish, save the liquid from the can, and cut the fish into small pieces or separate with a fork. Place diced potatoes and washed rice into boiling water and cook for 10-12 minutes. Then add stewed cucumbers, fried vegetables and cook for 5-7 minutes. After this, put the canned fish into the pan along with the liquid from the can, add bay leaf, chopped herbs, salt and cook for another 5-7 minutes. When serving, add sour cream and, if desired, a thin slice of lemon to the plate with pickle sauce.
Cabbage soup from canned fish
Ingredients (for a 3L pan):
2 cans of mackerel in oil,
300 g cabbage,
2 carrots,
2 onions,
7-8 potato tubers,
4 tbsp. tomato paste,
greens, bay leaf, vegetable oil, salt - to taste.
Preparation:
Chop the cabbage, grate the carrots, finely chop the onion and fry everything for 20 minutes in vegetable oil. Pour water into a saucepan, bring to a boil and place in it the prepared fry, canned fish and diced potatoes. Add tomato paste, bay leaf, salt to taste and cook until the potatoes are ready for 15-20 minutes. Serve fish soup at the table, garnish with herbs and add 1 tbsp to each serving. sour cream.
Ingredients:
1 can of canned fish in oil,
1 onion,
1 carrot,
2 pickled cucumbers,
30 g olives and black olives,
vegetable oil, salt, black and red ground pepper - to taste.
Preparation:
Chop the onions and carrots into thin strips and fry in vegetable oil until soft. Also chop the cucumbers into strips and simmer in a small amount of water until soft, then add onions and carrots, tomato paste and simmer over low heat for another 3-5 minutes. Then dilute with boiling water to the desired thickness of the soup (1-1.5 l), bring to a boil, add salt and pepper to taste and cook for 2-3 minutes. Cut the canned fish into small pieces, remove the bones and put them in the soup, add the olives cut into slices and cook for another 2-3 minutes. Before serving, you can add lemon juice, chopped dill or parsley to the hodgepodge.
Canned fish casserole
Ingredients:
2 cans of canned fish in tomato sauce,
500 g pasta,
4 tbsp. grated cheese
2 tbsp. melted butter,
greens - to taste.
Preparation:
Boil the pasta in salted water until tender, drain in a colander and rinse with hot water. Remove all bones from the fish, thinly slice the fish fillet and mix with tomato sauce. Grease a baking dish with oil and place pasta in the first layer, canned food in the second, and pasta again in the third. Sprinkle with grated cheese, place in a preheated oven and bake until golden brown.
Pie with canned fish
Ingredients:
500 g puff pastry dough,
2 cans of saury or sardines in oil,
5 potatoes,
2-3 eggs,
100 g hard cheese,
salt, herbs - to taste.
Preparation:
Cut the peeled potatoes into thin slices and cook in salted boiling water for 3-5 minutes. Then drain the water and cool the potatoes. Transfer the fish from the jar to a deep plate and mash with a fork. Now prepare the filling for the pie. To do this, beat the eggs with a pinch of salt, add finely grated cheese to them and mix. Thaw the puff pastry at room temperature, roll it out a little with a rolling pin and place it in a greased baking dish, forming sides. Place canned fish evenly on the dough, place potato mugs on top in the form of scales. Pour the prepared egg-cheese filling over the pie and sprinkle with fresh herbs. Fold the sides of the dough towards the center, place the pie in an oven preheated to 180ºC and bake for 40 minutes until golden brown.
Fish “cake” on waffle cakes
Ingredients:
2 cans of canned fish in oil,
100 g mayonnaise,
1 bunch of parsley and dill.
For the cheese cream:
200 g grated cheese,
2 cloves of garlic,
100 g mayonnaise.
For decoration:
parsley,
radish,
cranberries.
Preparation:
Wash and dry the greens, leave a few sprigs of parsley whole, finely chop the rest of the greens. Drain the oil from the canned food, place the fish on a plate and remove the bones. Mash the fillet with a fork, add a little herbs, mayonnaise and mix. Set aside some of the cheese for decoration, and add garlic squeezed through a press and mayonnaise to the rest of the cheese and mix. Place the waffle cake on a flat dish, evenly distribute some of the fish filling over it, cover with the second cake, press lightly and brush with cheese cream. Then repeat the layers. Sprinkle with the remaining grated cheese, garnish with herbs, circles and “flowers” of radish and parsley sprigs.
Pizza with canned fish
Ingredients:
300 g flour,
15 g yeast,
100 ml water,
50 g margarine,
1 egg,
3-4 tomatoes,
50 g cheese,
1 can of canned fish,
1 clove of garlic,
basil, salt - to taste.
Preparation:
Mix flour with yeast, add a little water, salt, knead the dough and put it in a warm place for 1 hour. After this, beat the egg into it, add margarine and knead well. Sprinkle a little flour on the table and roll out the dough with a rolling pin to a thickness of 7-8 mm. Form a small edge along the edge. Scald the tomatoes with boiling water, carefully remove the skin and cut into slices. Mash the fish thoroughly with a fork, then mix with chopped tomatoes, garlic and basil until smooth. Place the resulting filling on the dough. Grate the cheese and sprinkle it on the pizza. Place the pizza on a greased baking sheet, place in the oven and bake at 180-200ºC for 20-25 minutes.
And that’s not all canned fish recipes! Look for interesting recipes on the pages of our website and surprise your family and friends!
Larisa Shuftaykina
Sooner or later the time comes, and each of us comes to mind to prepare some salads with fish. Fish salad recipes use fish in almost any form. Cooking canned fish salad, salad with smoked fish, salad with red fish, hot smoked fish salad, boiled fish salad, salad with salted fish. If you want to prepare some kind of fish salad recipe, the main thing is to stock up on fish, no matter what kind. Of course, a salad with red fish will be tastier than a salad with boiled fish. Pink salmon fish salad is a real delicacy. It, like any other red fish salad, can be prepared in different ways. Red fish salad is a win-win recipe. They make a salad with red fish and tomatoes, a salad with red fish and shrimp, a salad with red fish and cheese, a Neptune salad with red fish. More often than others, a salad is prepared from salted red fish, because it is already ready to eat. Sliced red fish fillets will help you decorate your fish salad beautifully. This is another argument to prepare such salads. Recipes with photos with red fish will help you see this.
Of course, not everyone can afford to eat red fish every day. However, try making a more affordable cod fish salad and you won’t go wrong. Cod is a very tasty fish, you can use it to make fish salad with potatoes, salad with fish and rice. Finally, the most popular recipes for fish salads are recipes for canned fish salads. Salad with canned fish is usually prepared with sea fish - tuna, sardines, sardinella, mackerel. Salad made from canned sea fish is healthier than from river fish. And of course, sea fish tastes better. Salad with canned fish - a simple recipe. I prepared the ingredients for the salad, opened a jar of canned food, mixed everything, and it was ready. For such fish salad You can use a variety of vegetables. Fish goes best with rice and potatoes. Therefore, they often prepare a salad with rice and canned fish, or a salad with canned fish and potatoes.
A very original dish of Korean cuisine is fish salad. This fish salad recipe uses fish prepared in a special way: it is marinated and poured with hot vegetable oil. And of course soy sauce. This fish salad is served with rice. And here is another popular fish salad, the recipe for fish salad under a fur coat is a traditional Russian recipe. To learn how to prepare this delicious salad, you better watch how it is made. To do this, look at the step-by-step instructions with the headings fish salads with photos, fish salads with photos, fish salads recipes with photos.
