Fish can be stored for a long time, if sterilized.
Sterilization requires jars that have been previously thoroughly washed with baking soda and water.
Sterilizing a fish is necessary for it to retain its taste and nutritional qualities for an extended period of time. To this end, the fish is treated with heat in order to destroy harmful organisms.
Fish become sterile at a temperature of over 210°F (100 °C), in order to destroy harmful microorganisms. They sterilize in 6-7 hours. You can sterilize it 3 times for 2 hours, each time leaving the container with the jars to cool, without removing the water, and heating again after 24 hours.
When sterilizing fish species that live on the water bottom, such as catfish, the required time is extended by about 20 minutes to reduce any health risks.
You can easily sterilize fish at home, by cutting larger fish into pieces after being cleaned, and placing the smaller ones whole in jars.
White fish marinade is easy to make and very tasty.
Products required: 4.5 (2 kg) small fish, 1 tablespoon of vinegar in each jar, 10 black peppercorns, 10 carnation flower seeds, 5 bay leaves, salt, 4 onion heads, 2 tablespoons of oil in each jar.
Method of preparation: Fish are cleaned, washed so as to remove all the blood. The bottom of the clean dry jars gets 1 bay leaf, 3 peppercorns, 3 carnation flower seeds.
The fish are placed lying down on their backs, each row is sprinkled with salt - 1 teaspoon throughout the jar. Salt is added to the onion - 1 head in each jar.
The jar is filled with fish, so that it remains 0.4"(1 cm) away from the edge. Add up to 1 tablespoon of vinegar. The jars are closed, but not tightly, capped and heated in a container filled with water so that it reaches up to two thirds of the height of the jars.
After 50 minutes, half of the liquid produced in each jar is drained. Top the jars with 2 tablespoons of oil each and close them. Sterilize for 6 hours.
