Do you still buy sprats from the store? Then we go to your place, of course, I'm joking, but then, no jokes - after tasting home-made sprats and it's made from salt, my family simply refuses to eat store-bought canned goods. And the price of canned goods prepared at home will please the most demanding hostess.
For cooking we will need:
Small fish - zander, several, etc
Smokehouse for hot smoking (mine is filled with apricot chips), smoking time 20-30 minutes. (the whole process is detailed in the video)
Place the following in 500ml jars at the bottom:
Black peppercorns
Bay leaf
We spread the fish to the top
We add:
1 tsp salt
Garlic (I have dry ground 1/3 tsp)
Refined sunflower oil (to completely cover the fish)
Roll up the jars with lids, shake a little to mix the spices
Banks are placed in an autoclave, which is set at a temperature of 105-115 °C and a pressure of about four atmospheres. At a temperature of 100°C, sprats are cooked for about an hour, at 115°C - 40-45 minutes, my autoclave was set to 110°C, so I cooked for 50 minutes.
4.2 kg of frozen fish yielded 7 pieces of 0.5 l cans, if you pack the fish in the cans even tighter, you will get 6 pieces.
Delicious and inspiration for cooking!