Canned saury in oil. Canned saury in its own juice. Recommendations for cooking at home. Tomato soup with saury

Canned food is a godsend for people who love home cooking, but do not always have enough time to prepare food, especially when it comes to cleaning and cutting fish. Using canned fish allows you to quickly prepare a variety of very tasty dishes, among which saury soup is particularly easy to make and fragrant.

Classic canned saury soup

An appetizing first course is whipped up from:

  • 2 cans of canned food;
  • 3 potato tubers;
  • 1 carrot;
  • 1 onion;
  • herbs, salt and bay leaf.

To follow the classic recipe:

  • Place a saucepan with 2 liters of water on the fire.
  • While the water is boiling, prepare cubes from peeled potatoes, thin half rings from onions, and thin half rings from carrots.
    shavings using a medium grater.
  • Saira is kneaded from one jar, and left in pieces from the second.
  • When the water boils, add potato cubes to the pan.
  • After 5 minutes, the remaining vegetables are added to the potatoes.
  • After 6 - 7 minutes, the prepared fish is placed in the water with vegetables.
  • The soup is salted, seasoned and cooked until done.
  • Before serving, the first dish is crushed with chopped herbs.

    • Cooking in a slow cooker

    Canned fish soup made in a slow cooker cooks even faster and at the same time retains all the beneficial vitamins contained in the products. For preparation you need:

    • 1 onion;
    • 1 carrot;
    • 1 can of saury;
    • 80 g millet;
    • 5 potato tubers;
    • a stack of sunflower oil;
    • salt, spices.

    Creation stages:

  • The onion is peeled, chopped, and then sautéed in hot oil in a multicooker in the “Frying” mode.
  • After the vegetable becomes transparent, the grated root vegetable is placed in the thicket.
  • After the frying is prepared, potato cubes, millet washed under running water and crushed saury are sent into the bowl.
  • The contents of the bowl are filled with water, salted and seasoned.
  • The first dish is prepared in the “Soup” mode for 40 – 50 minutes.

    • Canned tomato soup recipe

    Thanks to the combination of beans, tomatoes and fish, this country or camping soup is especially appetizing. The first course is prepared very quickly from:

    • 1 can of tomatoes in their own juice;
    • 2 cans of white beans in their own juice;
    • 1 can of canned saury;
    • 1 onion;
    • stacks of vegetable oil;
    • a small amount of salt, seasonings.

    During the cooking process we follow the following algorithm:

  • Place a pan with one and a half liters of water on the stove, to which juice from the tomatoes is added.
  • The beans are placed in a colander so that the juice from them does not make the dish cloudy, and after the water boils, they are placed in a saucepan.
  • Along with the beans, the fish is put into boiling water.
  • The tomatoes are peeled and divided into several parts.
  • The onion is chopped and sautéed in a frying pan, where the tomatoes are also placed.
  • The tomato-onion mixture is stewed for 5 minutes, after which it is sent to the pan.
  • The soup is salted, seasoned and served to the table.

    • Saury soup with rice and potatoes

    To complete this recipe for a hearty first course you will need:

    • onion – 1 pc.;
    • carrots – 1 pc.;
    • potatoes – 3 pcs.;
    • saury – 1 jar;
    • rice – 50 g;
    • butter – 20 g;
    • herbs, salt and spices - to taste.

    To prepare fish soup, you must adhere to the following algorithm of actions:

  • The vegetables are peeled, and then the onion is chopped, the potatoes are cut into small cubes, and the carrots are grated.
  • All prepared vegetables are placed in a frying pan with heated oil and simmered until 1 liter of water boils in a small saucepan.
  • Rice, well washed under running water, is placed in boiling water and boiled for about 5 - 10 minutes, depending on the variety.
  • Next, vegetables and saury taken from the jar are added to the rice.
  • The soup is salted, seasoned, crushed with chopped herbs and cooked until tender for 10 minutes.

    • With millet and cheese

    A delicate fish soup prepared according to this recipe is perfect for a children's menu or a busy person who does not have the opportunity to spend a lot of time at the stove. To create the first dish we use:

    • canned saury – 1 jar;
    • soft processed cheese – 1 pack;
    • potatoes – 3 pcs.;
    • carrots – 1 pc.;
    • millet – 50 g;
    • onion – 1 pc.;
    • sunflower oil - for frying;
    • salt and spices - to taste.

    Preparation method:

  • The potatoes are peeled and cut into small cubes.
  • Water is brought to a boil in a small saucepan, into which potato cubes and thoroughly washed millet are placed.
  • Chopped onions and carrot shavings are sautéed in a frying pan with vegetable oil until golden brown.
  • When the potatoes and cereal are ready, place the carrot-onion mixture, processed cheese and mashed saury into the pan.
  • The first dish is salted, seasoned, mixed thoroughly so that the cheese is completely dissolved, and simmered for about 5 minutes.
  • The soup in portioned bowls is optionally crushed with chopped herbs.

    • With seaweed and green peas

    Canned saury soup with the addition of seaweed and peas is an original dish for real gourmets. To complete the recipe you will need the following grocery kit:

    • 1 can of saury;
    • 250 g seaweed;
    • 1 onion;
    • 1 carrot;
    • 4 medium eggs;
    • 1 can of canned peas;
    • a stack of vegetable oil;
    • salt, spices and herbs.

    To enjoy the taste of the original first course, follow these steps:

  • In a frying pan with heated oil, chopped onions are fried, to which, after 2 - 3 minutes, carrots grated on a medium grater are added.
  • 3 liters of water are poured into the pan and brought to a boil.
  • After boiling, potato cubes are immersed in water.
  • The eggs are boiled, peeled and cut into cubes.
  • After the potatoes are ready, frying, pieces of fish without oil and chopped seaweed are added to the pan. Immediately after them, green peas, salt and spices, thrown into a colander, go into the soup.
  • After 5 minutes, chopped herbs and egg cubes are added to the first dish.

    • Rich saury fish soup

    When going for a picnic in the forest or closer to the water, you should take a pot with a tripod and a minimum food set, from which you will get a hearty and very tasty fish soup in a matter of minutes. You need to prepare in advance:

    • 2 cans of saury in oil;
    • 100 g rice;
    • 1 carrot;
    • 1 onion;
    • 4 potato tubers;
    • salt, spices, bay leaf.

    To enjoy a rich soup while sitting by the fire, you will have to do a few simple steps:

  • While the fire is burning, onions and carrots are randomly chopped, peeled potatoes are cut into cubes.
  • Canned oil is poured onto the bottom of the pot, where the flames just reach.
  • Place onions and carrots into boiling oil and fry until golden brown.
  • After the vegetables acquire a golden color, they are filled with 4 liters of water.
  • Place washed rice and chopped potato cubes into boiling and salted water.
  • 10 minutes before cooking, to make the soup more rich, add fish, bay leaf and spices to the pot.

    • Thus, saury soup, familiar to many from their student days and times of long business trips, is distinguished by its ease of execution and excellent taste, which can be complemented by using combinations of a wide variety of products.

    Canned fish soup saury

    The good thing about canned saury fish soup is that very little time and effort is spent on it. The simplest, easiest and fastest soup that came to us from the 70s is especially famous among students and business travelers. What can I say, many of us ate fish soup from canned saury or other fish in childhood.

    Saury soup can be prepared with bell peppers, green peas and even seaweed. Rice, millet and pearl barley are used as filling porridges. And how well it goes with tomato...mmm, you'll lick your fingers.

    In our article we offer you not only classic recipes, but also other original ways of preparing saury soup. We assure you you will be surprised!

    Classic canned fish soup saury

    The fastest recipe for making soup with saury.

    Ingredients:

    • Saira – 2 cans
    • Rice – 100-150 g
    • Carrots – 200 g
    • Potatoes – 200 g
    • Onion – 200 g
    • Bay leaf – 2 pcs
    • Peppercorns – 15 pcs.
    • Fresh greens
    • Salt to taste
    • Water – 4.5 l
    • Vegetable oil

    Preparation:

    Place a pot of water on the stove and bring to a boil. When the water boils, first add the rice. While the rice is cooking, prepare the fry. Pour vegetable oil into a frying pan and chop the onion into it.

    We grate the carrots on a coarse grater and also add them to the onions. Fry for about 10 minutes. Add a few black peppercorns and a bay leaf to the soup.

    When the rice is completely ready, add potatoes, fried vegetables and herbs.

    Cook until the potatoes are ready. We need the rice to be boiled in the end. Place the saury from the cans directly into the soup in whole pieces along with the butter 5 minutes before the soup is ready.

    note

    It differs from the classic recipe in the presence of millet, which also goes very well with saury.

    Ingredients:

    • Saira – 1 jar
    • Millet – ½ cup
    • Carrots – 1 pc.
    • Potatoes – 3-5 pcs.
    • Onion – 1 pc.
    • Bay leaf – 2 pcs
    • Peppercorns – 15 pcs.
    • Fresh greens
    • Salt to taste
    • Water – 2-2.5 l
    • Vegetable oil

    Preparation:

    Pour water into a saucepan and place on medium heat. In the meantime, prepare the frying. Chop the onions into small cubes, grate the carrots and fry everything in a frying pan in a small amount of vegetable oil for 10 minutes. When the water boils, add salt and throw in the potatoes, cut into cubes.

    After 15 minutes, add the roast and saury, previously mashed with a fork. Cook for another 5 minutes and add millet. Taste it, add salt and pepper if necessary, add bay leaf. After 10 minutes, remove the soup from the stove. Serve with fresh dill or green onions.

    Anyone who tastes the soup will tell you that it is made with fish roe. But the secret is completely different...

    Ingredients:

    • Saira – 2 cans
    • Semolina – 1 tbsp
    • Carrots – 1 pc.
    • Potatoes – 3 pcs.
    • Onion – 1 pc.
    • Bay leaf
    • Ground pepper
    • Water – 2 l

    Preparation:

    Place randomly chopped vegetables into boiling water: potatoes, onions, carrots, then canned saury and cook until tender. Then add semolina, salt, pepper, and bay leaf to the soup.

    Cook for 3-4 minutes and turn off. Semolina grains are boiled in fish soup and taste like caviar, and everyone thinks that it is real caviar. Bon appetit!

    Tomato soup with saury

    Tomatoes will give the soup an exquisite taste and aroma.

    Ingredients:

    • Saira – 1 jar
    • Rice – 100-150 g
    • Carrots – 2 pcs.
    • Potatoes – 5 pcs.
    • Onion – 1 pc.
    • Tomatoes – 5 pcs.
    • Garlic – 3 cloves
    • Bay leaf – 2 pcs
    • Sweet pea
    • Dried greens
    • Salt to taste
    • Water – 3 l
    • Vegetable oil

    Preparation:

    Place pre-washed rice into boiling water, stir until the water boils again, add salt and pepper. Then prepare the soup dressing. Cut carrots and onions into small cubes. Take the tomatoes and cut them into small pieces too. Heat the oil in a frying pan.

    First of all, fry the onion until half cooked, then add the carrots, mix everything and cover with a lid. After 7 minutes, add tomatoes, salt and mix. Simmer until the liquid has drained from the tomatoes. When the rice is half cooked, add the potatoes. Add bay leaf.

    5 minutes before cooking the potatoes, add the roasted potatoes, dried herbs, mashed saury with a fork and crushed garlic. The soup is ready!

    Suitable for lovers of very tasty and spicy first courses.

    Ingredients:

    • Saira – 1 jar
    • Rice – 100-150 g
    • Carrots – 2 pcs.
    • Potatoes – 5 pcs.
    • Onion – 1 pc.
    • Tomatoes – 5 pcs.
    • Hot chili pepper – 3 pcs.
    • Bell pepper – 1 piece
    • Garlic – 3 cloves
    • Bay leaf – 2 pcs
    • Sweet pea
    • Dried greens
    • Salt to taste
    • Water – 3 l
    • Vegetable oil

    Preparation:

    Prepared in the same way as the previous recipe. Only bell peppers and hot chili peppers are added to the dressing when frying along with tomatoes.

    Fish soup Delicious nostalgia

    An option for preparing soup for summer residents, it is prepared without frying vegetables.

    Ingredients:

    • Saira – 2 cans
    • Rice – 2 tbsp
    • Carrots – 1 pc.
    • Potatoes – 3-4 pcs.
    • Onion – 1 pc.
    • Tomatoes – 1-2 pcs.
    • Parsnip – 1 piece
    • Bell pepper – 1 pc.
    • Celery – 3 cuttings
    • Ground black pepper, coriander, spices for fish
    • Water – 3-3.5 l
    • Green onions, parsley, dill, bay leaf

    Preparation:

    Cut the potatoes into medium-sized strips and place in boiling water. Add rice and bring to a boil. Cut the washed carrots, parsnip root, celery, tomatoes into small strips and add all the vegetables to the soup.

    Transfer to low heat and cook for 5 minutes. Remove the formed foam. Then add bay leaf, spices, saury, pepper and coriander, spices for fish, salt to taste.

    2 minutes before readiness, add dill, parsley, green onions and turn off the stove.

    Here is a recipe for a thick and very aromatic cheese soup.

    Ingredients:

    • Saira – 240 g
    • Millet – 100 g
    • Processed cheese – 200 g
    • Carrots – 1 pc.
    • Potatoes – 300 g
    • Onion – 1 pc.
    • Salt, pepper to taste
    • Water – 1.25 l
    • Vegetable oil

    Preparation:

    In the multicooker bowl we place potatoes, cut into medium cubes, grated carrots, washed millet, saury mashed with a fork, and processed cheese. Fill with cold water, stir well. Close the lid. Select the Soup mode in the menu (if you can select products, click Vegetables). We set the time to 40 minutes. Serve with fresh herbs.

    Saury soup in a slow cooker

    And this is perhaps the simplest recipe for preparing the first dish in the world.

    Ingredients:

    • Saira – 1 jar
    • Rice – 50 g
    • Carrots – 150 g
    • Potatoes – 300 g
    • Onion – 100 g
    • Salt, pepper to taste
    • Water – 2 l
    • Vegetable oil

    Preparation:

    Cut the potatoes into medium cubes, grate the carrots on a coarse grater, and finely chop the onion. Add oil, onions, carrots to the multicooker bowl and fry our mixture for 15 minutes in Baking mode, stirring occasionally.

    Then add water, potatoes, rice, salt, pepper. Set the multicooker to Soup mode for 45 minutes. After this time, put saury and bay leaf into the bowl and let the soup simmer for another 15 minutes.

    Our soup is ready, bon appetit!

    If you are fishing and haven’t caught a single fish, but really want fish soup, we offer this version of fish soup cooked over a fire.

    Ingredients:

    • Saira – 2 cans
    • Rice – 100-150 g
    • Carrots – 1 pc.
    • Potatoes – 4 pcs.
    • Onion – 1 pc.
    • Salt, spices, bay leaf
    • Water – 4 l

    Preparation:

    We light a fire and hang the pot so that the flames only lightly touch the bottom. Pour oil from cans of saury into the bottom of the pot. Add randomly chopped onions and carrots to the boiling oil. Fry until golden brown.

    5 minutes before readiness, add saury, bay leaf and any spices on hand.

    The most delicious saury soup in the world!

    Ingredients:

    • Saira – 1 jar
    • Rice – 100 g
    • Processed cheese – 1 piece
    • Bell pepper – 1 piece
    • Carrots – 1 pc.
    • Potatoes – 4 pcs.
    • Onion – 1 pc.
    • Salt, pepper to taste
    • Water – 2 l
    • Vegetable oil

    Preparation:

    Place the potatoes, cut into small cubes, into boiling salted water. Fry finely chopped onion in a small amount of butter until golden brown.

    Then add the carrots grated on a coarse grater, fry for 5 minutes and add bell pepper. After another 2 minutes, add saury and bay leaf into the frying pan and fry a little too.

    When the potatoes are half ready (10-15 minutes), add the fried rice and well-washed rice. Cook for another 20 minutes. At the end, add grated processed cheese, spices and herbs.

    This type of soup is suitable for lovers of Korean cuisine.

    Ingredients:

    • Saira – 1 jar
    • Dry seaweed – 30 g
    • Garlic – 3-4 cloves
    • Coarse salt
    • Ground black pepper
    • Soy sauce – ½ tbsp
    • Sesame oil
    • Water – 1.5-2 l

    Preparation:

    Soak the dry seaweed in cold water and leave to swell for 30 minutes. Take out the saury without oil and cut into pieces. Chop the garlic. Add soy sauce, sesame oil, garlic, pepper to the saury, mix thoroughly and leave for 30 minutes. We wash the seaweed in salted water, place it in a colander and place it in small pieces.

    Pour a small amount of sesame oil into a pan and fry the pickled saury. Add cabbage and fry over medium heat. Add chopped garlic, add water, cover with a lid and wait for the soup to boil. After that, add coarse salt, sesame oil and cook for about 15 minutes.

    Serve with rice and other Korean snacks.

    Saury soup with seaweed and green peas

    A soup for true aesthetes, very original and tasty.

    Ingredients:

    • Saira – 1 jar
    • Sea kale – 250 g
    • Onion – 1 pc.
    • Carrots – 1 pc.
    • Eggs – 4 pcs.
    • Canned peas – 1 can
    • Fresh herbs
    • Salt pepper
    • Water – 3 l
    • Vegetable oil – 2-3 tbsp

    Preparation:

    Place peeled and diced potatoes into boiling water. Chop the onion and sauté in oil. Add chopped carrots to the onions. Place the roast in a pan.

    When the potatoes are ready, add seaweed, cut into pieces saury without oil and green peas. Season the soup with chopped boiled eggs and herbs.

    Add salt, pepper and cook for another 2-3 minutes over low heat.

    Many people do not cook fish dishes because they are not very well versed in fish and do not know which one is better to choose. In addition, you have to deal with cutting the product, which causes some inconvenience and takes a lot of time. Canned fish comes to the aid of humanity.

    They contain fish that have already been processed in production. Therefore, canned fish can be consumed immediately after opening the can, or used to prepare delicious dishes. For example, you can make a wonderful soup.

    Canned fish soup is made quickly and without much expense. For this dish, you can take canned fish from any fish (pink salmon, tuna), but saury differs from others in its incomparable taste, it gives good richness and contains Omega-3 fatty acids in large quantities, as well as phosphorus, potassium, magnesium and iron.

    So, preparing fish soup from canned saury will not only allow you to enjoy the great taste, but also get benefits for the body.

    Ingredients:

    • water – 2 liters;
    • small potatoes – 4 pcs.;
    • medium onion – 1 pc.;
    • carrots – half medium or small;
    • 1 can of canned saury;
    • salt, pepper, large bay leaf, any spices to taste;
    • dill and parsley - 3 sprigs each;
    • oil, preferably vegetable oil (for frying).

    Preparation:

    • Boil water in a saucepan;
    • Wash and peel vegetables;
    • Cut the onions and potatoes into cubes, grate the carrots on a coarse or fine grater;
    • After the water boils, place the prepared potatoes in the container;
    • Fry the chopped onion in a frying pan for about 1 minute, then add the carrots, after 2 minutes - tomato paste;
    • Mix everything well, simmer lightly;
    • Place the roasted potatoes into the pan with the boiling potatoes;
    • Open the can of canned food, place the saury on a plate, mash a little with a fork;
    • Add bay leaf, fish, salt, fresh herbs and spices to the pan and cook over low heat for about 10 minutes.

    This canned saury soup is light and healthy. Great as a first course for lunch.

    Soup with the addition of rice turns out to be more satisfying, so it is ideal for girls who are watching their figure, because after it you can refuse the second course.

    Ingredients:

    • water – about 2 l;
    • 3 pcs. potatoes;
    • 1 carrot;
    • white rice – 100 g;
    • a jar of saury;
    • green onions;
    • small tomato – 2 pcs.;
    • any oil for frying vegetables;
    • 2 large bay leaves;
    • medium black pepper – 3 pcs.;
    • 1 fresh parsley root;
    • a small bunch of dill;
    • You are allowed to add any spices to taste, but do not overdo it.

    Preparation:

    • Place a pan of water on the fire;
    • Peel the vegetables, cut the potatoes into large cubes, grate the carrots;
    • Chop fresh green onions;
    • Place potatoes into boiling water;
    • Rinse the white rice thoroughly, add it to the boiling potatoes, cook over medium heat for 15 minutes;
    • During this time, frying is done: first simmer the carrots in a frying pan for 5 minutes, then add green onions, cook for another 1-2 minutes, then put them in a saucepan to cook;
    • Remove the skin from the tomato, after scalding it in boiling water, chop it into small cubes and put it in a frying pan to simmer for 3 minutes. Grate the parsley root (preferably finely), put it in a frying pan with the tomatoes for 1 minute, then place it in the pan. Turn on low heat;
    • Open the jar of saury and put the fish in the soup, removing the ridges and dividing it into slices, simmer for 5 minutes;
    • Add spices, salt, chopped dill;
    • Cover the soup and remove from heat.

    As experienced chefs advise, before serving, it is good to garnish the dish with a sprig of fresh parsley and a slice of lemon.

    It will be twice as easy to prepare soup with saury in everyone’s favorite slow cooker. In this recipe, wheat porridge is added, but this is not important, you can use rice.

    Ingredients:

    • water 1.5-2 liters;
    • a jar of canned saury;
    • one small carrot;
    • one onion and a bunch of green;
    • Bell pepper;
    • 3 medium sized potatoes;
    • wheat cereal – 80 g;
    • sunflower oil;
    • greens, salt, ground black pepper.

    Preparation:

    • Set the “Baking” mode, pour in sunflower oil and sauté onions, carrots, and sweet peppers for 5-7 minutes.
    • Then put potatoes, cut into small pieces, green onions, large slices of fish, previously peeled from the ridges, and cereals into the bowl.
    • Then hot water is poured. Then add salt, pepper, and one large bay leaf. Set the “Stew” mode in the multicooker for 1 hour, but it is better to turn it off after 40 minutes, this way more beneficial properties will be preserved, and the food will not boil over.
    • It is better to eat the prepared saury soup immediately, after letting it steep for 10-15 minutes. When serving, pour the soup into bowls and sprinkle with finely chopped herbs.

    A very unusual and tasty recipe - cheese soup with canned food. Every housewife should try to cook it.

    Ingredients:

    • about two liters of water;
    • 2 processed cheese;
    • 2 cans of canned fish;
    • 1 carrot, 1 onion, oil (for frying);
    • medium potatoes – 6 pcs.;
    • salt, herbs, spices, dry croutons.

    Preparation:

    • Throw finely chopped potatoes into boiling water;
    • Fry the onions and carrots in a frying pan and add to the potatoes;
    • Grate the processed cheese and place it in the pan with the rest of the ingredients. Cook over low heat for 15 minutes;
    • Remove the ridges from the saury, mash and place in a saucepan. Salt, pepper, sprinkle with spices. Leave to cook for 5 minutes;
    • When serving, sprinkle with croutons and fresh herbs.

    Not always and not everyone has the opportunity to prepare fish soup from freshly caught fish. But don’t be upset, because canned food is also quite healthy and tasty, and, most importantly, it’s always on hand. Try and experiment - and your loved ones will definitely like your dishes!

    Canned fish soup “Saury”: step-by-step recipe with photos

    Fish dishes occupy a special place in the Russian menu, because its meat is very healthy. You can prepare both first and second courses from this product. A common dish in Russia is fish soup.

    In each country, this dish is prepared differently: in Portugal, “Caldeirada”, a pureed fish soup, is very popular, and “Bouillabaisse,” a French fish soup, is also famous. However, nothing compares to the simplicity and originality of Russian soup.

    It can be cooked from any type of fish, which can be either fresh or frozen, or in processed form - canned fish. Canned soup was very popular during the Soviet years. A very tasty, aromatic, rich soup is made from canned fish “Saury”.

    This fish is very healthy: the substances contained in its meat have a beneficial effect on the cardiovascular system, improve vision, normalize fat metabolism, reduce the risk of blood clots, and take care of the health of hair and nails.

    This fish is especially useful for children: its meat contains a lot of calcium, which strengthens bones and ensures normal skeletal development. From a minimal set of ingredients you can quickly and easily prepare a wonderful everyday dish without any hassle. Saira canned fish soup is quite nutritious; You can serve it with a fresh loaf or with garlic croutons from black bread.

    • Category: First courses Soups
    • Number of servings: 6
    • Cooking time: 40 minutes
    • Complexity: easily
    • Supply system: vegetarianism
    • Cooking method: plate
    • Calories: 72.1 kcal
    • Proteins: 5.85 G.
    • Fats: 0.73 G.
    • Carbohydrates: 11.26 G.

    To prepare soup from canned fish "Saury" according to this recipe, we will need: canned fish "Saury" (1 can), carrots, onions, potatoes, salt, peppercorns, bay leaves and herbs.

    Place the canned fish from the jar (the bones can be removed or left - they are soft and well-cooked).

    Wash the carrots, peel them and grate them on a coarse grater.

    Peel the onion and chop it into small pieces.

    Wash, peel, and cut potatoes into medium-sized cubes.

    Place onions and carrots in a frying pan heated with vegetable oil. Sauté for 3-5 minutes. It is very important that the vegetables do not burn, otherwise it will ruin the taste of the finished dish.

    Pour water into a saucepan, add peppercorns and bay leaves, bring to a boil and add salt. Place potatoes into boiling water.

    Then add sautéed onions and carrots to the potatoes.

    Almost at the very end of cooking, add canned fish. Mix the soup well, cook for another 5-7 minutes and remove from heat. Serve hot, sprinkled with finely chopped fresh herbs.

    Saira canned fish soup is ready! Bon appetit!

    How to prepare canned saury fish soup according to a step-by-step recipe with photos

    Home 20 best soup recipes Recipes for soups with fish and seafood Step-by-step recipe for making soup from canned saury fish

    We all know from childhood that we need to eat liquid. But all the usual soups and borscht are already boring, and I want something special. At such moments I cook fish soup or simple fish soup. But usually this means a lot of fussing with the fish, and when I imagine this, the desire to cook soup immediately disappears.

    But it’s good that now you can buy everything in stores, including canned fish, with which there is no hassle in preparing. I love canned saury because it is easy to find, inexpensive and very convenient to prepare.

    Like any sea fish, saury contains many vitamins, proteins and amino acids, and with its help you can quickly replenish calcium, magnesium and phosphorus in the body.

    Saury soup is very easy to prepare: at the end of cooking, pour out the canned food, and the soup is ready! Therefore, I propose to consider several recipes for the soups that I prepare most often.

    • Carefully inspect the can, and if it is swollen or damaged, then you should not take such canned food.
    • On the can in the second row there are numbers: 308 - natural fish, 186 - processed in oil. Both options are normal, but if these numbers do not match the information on the label, then it is a low-quality fake.
    • Choose only fresh vegetables: a little spoilage that you didn't notice and didn't trim can ruin the whole soup.

    Fish soup made from canned saury

    Kitchen appliances and utensils: pan, knife, spoon.

    Potatoes 6 pcs. Carrots 3 pcs. Large onion 1.5 pcs. Canned saury 1.5 cans Bay leaves 3 pcs. Semolina 1.5 tbsp. Black peppercorns 20 pcs. Ground black pepper 0.5 tsp. Greens 75 g Salt 1.5 tsp.

  • Let the water warm up, pouring in a little more than half.
  • Peel all vegetables. Cut the potatoes into large cubes, the carrots into small pieces, and chop the onion.
  • When the water boils, add the potatoes, after a few minutes add the carrots and onions.
  • Then pour in the semolina. Let them simmer for another 7 minutes and add the saury. Salt the soup, add pepper and add bay leaf.
  • Cook the soup until the potatoes are ready, then remove it from the heat, add the herbs and let leave for 20 minutes.

    • In this video, a girl quickly and skillfully prepares a delicious soup. You will see how to cut vegetables, what to add, and how beautiful and rich the soup should turn out.

    Canned saury fish soup with rice

    • Cooking time: half an hour.
    • Number of servings: 10.
    • Kitchen appliances and utensils: grater, knife, spoon, saucepan, frying pan.

    Onion 1.5 pcs. Carrots 1.5 pcs. Water 1.5 l Potatoes 4-5 pcs. Rice 3 tbsp. l. Saira 1.5 cans Butter 1.5 tbsp. l. Greens 75 g Salt 1.5 tsp.

  • Pour the cereal into boiling water.
  • Peel and cut the vegetables: potatoes - into large cubes, onions - very finely, grate the carrots.
  • Place oil in a hot frying pan and add vegetables. Simmer over high heat for 7-8 minutes. stirring from time to time.
  • Add vegetables and canned food to rice.
  • Stir and add chopped herbs and salt. Leave to cook for another 7-9 minutes.
    • Do not fill the pan full of water. It may overflow when you add vegetables.
    • If the water boils a lot and pours out, then simply turn the heat down a little or remove the lid.
    • If you want less fish to appear in the soup, mash it with a fork first.

    Saury is not the only fish that is sold canned, so if you search the supermarket shelves, you can make any kind of canned fish soup you want.

    For example, soup made from canned pink salmon turns out to be very tasty and rich, and it’s not too bony. If you want to get soup like in a restaurant, you can prepare a more refined version of salmon fish soup, which turns out very tender.

    And if you have time and fresh fish, you can make fish ball soup as an alternative to regular everyday soups. Even fish soup has many variations, so you have plenty to choose from and what to try.

    Did you like the recipes? What else do you add to your soup? Do you have any special recipe? Tell us about it in the comments.

    Rate the recipe

    Step-by-step recipe for making canned saury fish soup

    Canned soup is a great option for a quick and easy first course. Plus, it’s also quite tasty, no doubt about it! In general, it is very convenient to use canned food in the preparation of various dishes, because it significantly reduces the overall cooking time and adds special taste qualities due to its composition.

    Today I suggest you consider the option of fish soup with canned saury - a fairly healthy fish. This type of fish contains, in addition to the fatty acids necessary for the body, also magnesium, phosphorus, calcium, and iron.

    Recipe for fish soup from canned saury

    Kitchen appliances and utensils: kitchen stove, saucepan, frying pan, spatula, tablespoon, cutting board, knife, grater.

    water 3 l potatoes 2-3 pcs. rice 1/2 cup onion 1 pc. carrot 1 pc. canned saury 1.5-2 cans vegetable oil for frying bay leaves 2 pcs. salt to taste herbs to taste

    How to choose the right ingredients

    Always consider the production date of canned food, whether you bought it at the store half an hour ago or whether it was stored in your refrigerator. Also, when purchasing, it is important to take into account possible bruises on the cans, since in such a place there may be slight through damage, which means that air has already entered the middle of the can and processes have begun in it leading to spoilage of the product.

  • Place about 3 liters of water on the fire. Let it boil.
  • While the water is boiling, prepare the vegetables: peel 2-3 potatoes depending on size, carrots and onions. Cut the potatoes into cubes, chop the onion, and grate the carrots. Rinse half a cup of rice.
  • Add prepared potatoes and rice with bay leaves to boiling water - the time for boiling them until tender is approximately the same.
  • Fry the onion in a frying pan with oil until golden brown.
  • Add carrots and simmer a little more.
  • Chop the canned saury into small pieces. When the rice and potatoes are almost ready, remove the bay leaves, add saury and fry to the pan.
  • Season the soup with salt and pepper to taste and let it simmer a little.
  • Rinse the greens to taste, chop and add to the soup. Cover the pan with a lid, turn off the heat and let the soup brew a little.
  • The saury soup is ready! Bon appetit to you and your loved ones!

    • The soup can be eaten both hot and cold, since it does not have a fatty broth, with which it is not very pleasant to eat the first thing cold. You can also add greens to a plate of hot soup.

    Canned food is a ready-made product, so they should always be added shortly before the dish is completely ready, otherwise they will simply be overcooked and lose their taste. Watch a short video about preparing fish soup from canned saury with rice.

    In addition to saury, you can prepare an equally delicious soup with canned pink salmon, as well as other options for easy and quick canned fish soup. If you want to make fresh fish soup, be sure to check out this amazing salmon fish soup recipe.

    Anyone who has eaten salmon at least once in their life understands that “amazing” is not an exaggeration at all! A - soup with fish meatballs - is perfect for the whole family, including children, since the meatballs definitely won’t contain a single bone that might be in an ordinary piece of fish.

    Did you like the soup prepared today? Tell readers about your impressions of this first dish! And if you cook it in a different way, be sure to share your experience with us.

    Saury soup: the best recipes for every taste

    Saury soup can be safely called tasty, healthy and quick to prepare. It is especially popular among busy housewives who do not have much time allocated for preparing dinner. High-quality canned fish cooked in tomato sauce or in its own juice is an excellent basis for whipping up a delicious first meal.

    An outstanding feature of saury canned fish soup is the simplicity of the preparation process. The classic algorithm can be changed and supplemented as desired.

    For a thicker consistency and bright taste, cook it with rice, millet, pearl barley, and other cereals. Vegetables used include onions, carrots, and roots, which are fried in oil.

    Most often, yushka is prepared with potatoes, but there are recipes without them.

    The dish will be useful for the whole family, even for children, because... contains a lot of useful substances necessary for the body. After all, high-quality canned food preserves almost all the nutritional value of fresh fish. But it’s better for a child to cook without frying, and to put everything in raw form.

    Below we present to your attention recipes for saury soup with photographs, which will detail the entire cooking process. Following it, you can easily prepare any of the presented dishes.

    How many calories are in saury soup?

    If you use canned fish in oil, then the calorie content of canned saury soup will vary between 50-70 kcal per 100 g. But if you prepare the first one with saury in its own juice, the calorie content will decrease significantly.

    Classic recipe for fish soup made from canned saury

    Servings: 6.

    Time: 40 min.

    Ingredients:

  • 5 potato tubers;
  • 1 can of canned food (250 g);
  • 1 carrot;
  • 2.5 liters of water;
  • 1 large onion;
  • 1-2 laurel leaves;
  • 4-5 black peppercorns;
  • 0.5 bunch of greenery;
  • a little table salt.

    • Making fish soup from canned saury is not difficult at all. The main thing is to use natural products, then there will be maximum benefits.

    Rinse and clean all the listed ingredients. Finely chop the onion into cubes, and cut the carrot into three medium shavings. Fry the prepared root vegetables until soft and transparent.

    Cut the potatoes into medium slices, place them in boiling water, adding larushka, peppercorns, and salt. When the contents boil for 5 minutes, add the frying mixture, stir, and cook until tender.

    Open the jar of saury, take the pieces out onto a plate, and chop with a fork. If desired, remove the seeds; the remaining juice can be left in a jar or poured into a saucepan, but then it will become fattier.

    When the tuber pieces become soft, continue preparing the recipe for canned saury soup. Add pieces from canned fish, stir, and after 5 minutes of slow boiling, turn off the heat. Serve the classic soup, as in the photo, hot, sprinkled with chopped fresh herbs.

    Recipe for saury soup with rice and potatoes

    Servings: 6.

    Time: 0.5 hours.

    Calorie content per 100 g: 68 kcal.

    Ingredients:

  • 3 tbsp.

    white polished rice;

  • 1 jar of canned food;
  • 1 onion head;
  • 2-3 potato tubers;
  • 50 g capers;
  • 1 medium carrot;
  • 2-3 slices of lemon;
  • 2 bay leaves;
  • 1 small bunch of greens;
  • 1-2 pinches of pepper and salt;
  • 0.5 tsp sweet paprika;
  • 2-3 liters of water.

    • We start preparing soup with canned saury and rice by cleaning the root vegetables. Wash the tubers, clean them, cut them into cubes. Fill them with cold water, put them on the stove, and cook after heating for about 12 minutes.

    Meanwhile, prepare the onions and carrots in the usual way for frying. Sauté everything until slightly browned. Add the finished frying to the canned fish soup. Next add the washed raw cereal. Cook with rice for no more than 10 minutes. At this stage, season the canned saury soup with rice with spices and salt to taste.

    Continuing to cook with rice, open the jar of fish, mash its contents with a fork, and place it in the pan. After 3-5 minutes of low boiling, add capers, lemon, and chopped herbs to the recipe for soup with saury and rice. Before serving, it should be left to stand thoroughly under the lid for 15 minutes, otherwise it will not cook deliciously.

    This step-by-step recipe will help novice cooks prepare a delicious and nutritious treat with rice.

    Recipe for saury soup with rice without potatoes

    Servings: 4-5.

    Time: 0.5 hours.

    Calorie content: 62 kcal per 100 grams.

    Ingredients:

  • 1 can of tomato (in its juice);
  • 1 jar of canned food;
  • 1 large onion;
  • 3 tbsp. long rice;
  • 1 can of beans (canned white);
  • 50 ml vegetable oil;
  • a little salt and spices;
  • 2 liters of water.

    • This soup with canned saury and rice is prepared with tomatoes, which give a beautiful shade and a pleasant subtle tomato flavor. We start preparing fish soup with rice by putting some water in a saucepan on the stove.

    When it boils, add juice from a can of tomatoes.

    While the contents are boiling, open the jar of beans and place them in a colander. Place the beans themselves into the pan along with the washed cereal. Because This first one is prepared with canned fish without potatoes, then beans will come in handy here.

    Next, add the pieces of fish, mix, and simmer over low heat for five to seven minutes.
    Then add sauteed onions to the rice soup with canned saury, stewed for 5 minutes with peeled tomatoes from a can.

    Season the finished rice soup, as in the photo, with spices and serve hot with black bread.

    Recipe for saury soup with potatoes

    Servings: 5-6.

    Time: 0.5 hours.

    Calorie content: 52.3 kcal per 100 grams.

    Ingredients:

  • 4 boiled eggs;
  • 1 jar of peas (green);
  • 1 can of canned food;
  • 2-3 medium potatoes;
  • 1 onion;
  • 0.25 kg of seaweed;
  • 1 carrot;
  • 3 liters of water;
  • 30 ml vegetable oil;
  • 1 bunch of greens;
  • a little salt and spices.

    • Cooking soup with potatoes and saury is as easy as shelling pears, but for gourmets we suggest preparing it with seaweed, egg and green peas. Next, we’ll look at the recipe step by step with a photo of this first dish.

    So, first heat the water in a saucepan to a boil. Peel the root vegetables, cut the onion into small cubes, and three carrots. Fry the chopped onion in a frying pan for a couple of minutes, then add the carrots and simmer until soft. Cut the tubers into medium slices.

    As soon as the liquid boils, send the potatoes to boil. Meanwhile, peel and chop the hard-boiled eggs. To the prepared root vegetables we add pieces of fish, fried fish, chopped seaweed and pea grains. Season everything with spices to taste.

    The fish soup without rice is cooked for another 5 minutes at low heat, seasoned with chopped eggs and chopped herbs.

    Recipe for delicious saury soup with millet

    Servings: 4.

    Time: 40 min.

    Calorie content: 78 kcal per 100 grams.

    Ingredients:

  • 200 g cheese (processed);
  • 1 can of canned food;
  • 3 potato tubers;
  • 1 carrot;
  • 100 g millet cereal;
  • 1 large onion;
  • 1.25 liters of filtered water;
  • a little salt and black pepper.

    • Fish soup with millet and melted cheese will be a hearty addition to any family meal. Of course, the calorie content of a fish dish will increase slightly with cheese, but the taste will become soft and rich. So, let's start preparing the recipe with photos step by step.

    Making cheese soup from canned fish with millet is extremely simple. Peel carrots, onions and potatoes. We cut everything as usual. Heat the water for saury and millet soup to 100 degrees. We start cooking fish soup by adding raw chopped root vegetables.

    note

    In the meantime, we sort out and scald the millet, because... without this procedure it often tastes bitter. After 10 minutes of cooking the vegetables, we continue to prepare the recipe from canned millet and add the prepared cereal.

    We place the cheeses in the freezer for a short time to make it easier to chop them, then we take them out, remove the wrapping, and grate them. Add grated cheese and chopped fish to the contents of the pan with vegetables and millet. Cook the canned fish soup with millet for about 5 more minutes and turn off the heat. Serve hot with herbs.

    Recipe for fish soup from canned saury in oil

    Servings: 4-5.

    Time: 45 min.

    Calorie content: 65 kcal per 100 g.

    Ingredients:

  • 2-3 large potatoes;
  • 1 can of canned food (in oil);
  • 1 carrot;
  • 1 large onion;
  • 1-2 bay leaves;
  • 1 tbsp. sunflower oil;
  • 1 bunch of fresh herbs;
  • 2 liters of clean water;
  • a little sea salt and pepper.

    • Let’s start preparing soup from canned saury in oil, and the photographs will help you quickly navigate all the processes. The step-by-step recipe begins with cleaning the tubers. We clean them, chop them coarsely, and put them in a pan with cold water.

    Heat the contents to 100 degrees, cook the root vegetables until half cooked.

    Meanwhile, peel the onions and carrots, cut the heads into medium cubes and the root vegetables into thin half rings. To make canned fish soup in oil tasty, it is better to brown the vegetables. And in order not to add extra calories, we use very little oil.

    Place the browned vegetables into the boiled contents, mix and cook for a quarter of an hour. At this stage, the recipe can be supplemented with buckwheat, green peas or vermicelli.

    We take the fish out of the jar, select large fragments of the ridge, and divide the fillet into large pieces. Fish in oil is added at the very end, when all other ingredients are ready. Don't forget to add the gravy from the jar, because... it will set the desired taste and aroma. We also add bay leaf, salt, pepper and after 3-4 minutes, remove the dish to the side, adding chopped herbs.

    Step-by-step recipe for canned saury soup with barley

    Servings: 7-8.

    Time: 0.5 hours.

    Ingredients:

  • 5-6 medium-sized potatoes;
  • 1 jar of canned food;
  • 0.5 tbsp. barley;
  • 1 carrot;
  • 1 onion;
  • 3 bay leaves;
  • 3 tbsp. sunflower oil;
  • 6 peppercorns;
  • 2 liters of settled water;
  • 1.5 tbsp.

    sea ​​salt.

    • Before preparing the first dish with canned fish and pearl barley, you need to soak well-washed cereal for a couple of hours. Then the recipe with pearl barley will require less cooking time.

    Then we boil water with salt, put the swollen pearl barley in a colander.

    Meanwhile, peel the vegetables. We cut the tubers into medium cubes and the onions into small ones. Three carrots on a medium grater. Fry the onion with carrots until golden brown to make the soup with saury and pearl barley tastier.

    We wash the chopped potatoes under running water to wash off the starch and add them to the pan with the barley, which has reached half-cookedness.

    When the root vegetables are almost ready, add the entire contents of the jar with fish. We also add fried bay leaves, bay leaves and spices to the canned dish with barley. Simmer the dish for another 5 minutes, remove to the side.

    As you can see, preparing yushka with canned fish is not difficult.

    Canned saury fish soup for children

    Servings: 7-8.

    Time: 30 min.

    Calorie content: 59 kcal per 100 g.

    Ingredients:

  • 1 can of canned food;
  • 6 potatoes;
  • 1 medium carrot;
  • 1 small onion;
  • 1 laurel;
  • 2 liters of settled water;
  • 2-3 sprigs of dill;
  • sea ​​salt.

    • If you doubt whether your child can have soup with canned saury, then without a doubt, offer this dish to your child. The soup is very simple and dietary, and preparation does not take much time.

    The main thing is to always choose a quality product from a trusted manufacturer.

    To prepare a delicious soup with canned food, wash and peel the vegetables and place a pan of water on the burner. In the meantime, you need to cut the potatoes into cubes, cut the carrots into thin circles, and cut the onions into small fragments.

    Place the slices and bay leaves into boiling salted water and cook for a quarter of an hour. We open the canned food, take out pieces from the can (pink salmon will also do), and divide it into medium pieces.

    We supplement the first canned food for the child with pieces of fish, cook for another 10 minutes, remove from the heat, adding chopped dill. We serve saury soup to children with parsley croutons or white bread.

    If desired, the recipe for canned saury soup can be supplemented with pasta or any cereal.

    Fresh saury soup

    Servings: 4.

    Time: 35 min.

    Calorie content: 44 kcal per 100 g.

    Ingredients:

  • 300 g fresh fish;
  • 1 onion;
  • 50 g vermicelli;
  • 2 bay leaves;
  • 5 g each of dried dill, black and allspice;
  • 1.5 liters of water;
  • 15 g fresh dill.

    • If we cook from fresh fish, then, first of all, it is necessary to defrost the seafood in a gentle way, gut it, and cut it into portions.

    To prepare fish soup, bring water to a boil in a saucepan, add chopped tubers with onions and spices.

    When the potatoes are completely ready, add vermicelli and stir. Next we add pieces of fish. Cook the yushka with fresh saury for another 5-7 minutes. Then season with dry dill, bay leaf and pepper. After a couple of minutes, remove from heat and leave for at least 10 minutes before serving.

    Canned fish soup in tomato sauce

    Servings: 6.

    Time: 40 min.

    Calorie content: 54 kcal per 100 g.

    Ingredients:

  • 1 can of fish in tomato;
  • 1 onion;
  • 1 handful of noodles;
  • 2 tsp

    tomato paste;

  • 2 carrots;
  • 2 potatoes;
  • 1 pod of sweet pepper;
  • 1 bunch of greens;
  • 1 laurel;
  • 1 pinch each of salt and black pepper;
  • 2 liters of water.

    • It’s very simple to prepare soup, as in the photo with canned saury. First, rinse, peel, and cut the potatoes into slices. Place the root vegetables in a saucepan with cold water, quickly bring to a boil, then reduce the heat and cook.

    Meanwhile, clean and grind the remaining ingredients separately. Sauté onions in a frying pan. After 5 minutes, add the grated carrots, mix, and bring everything to a soft state.

    Add the roast to the tomato soup along with tomato paste diluted in water. After a couple of minutes, we take out the canned food in tomato sauce and send it after the vegetables.

    Bon appetit everyone!

    The following helpful tips will help you make the soup tastier:

  • add not only the fish, but also the gravy itself, because... all the taste and aroma are concentrated in it;
    to speed up the cooking process, chop root vegetables and carrots as finely as possible;
  • the vitamin version can be cooked from nettles and other vitamin-rich herbs;
  • If you stew canned food and fry it, the dish will come out much more flavorful.

    • Saury is an oceanic fish whose scales are silver-gray on the sides and blue-green on the back.

    Its meat is tasty and tender, so many fish lovers willingly purchase this product. Saira is rich in valuable microelements and vitamins and is good for health.

    How is saury fish useful, is canned fish harmful to our body, what is the calorie content of the product (how many calories are in fresh and canned fish, in oil and in its own juice)?

    How to choose fresh and canned product

    When choosing canned saury, use the following rules:

    • The jar must have an evenly pasted label with a clearly readable composition. First on the list is the type of raw material from which the product is made.
    • The metal can must not be damaged or blistered.
    • After opening the canned food, you need to look at the color of the meat: it should be light, without dark inclusions.

    Fresh frozen carcasses are chosen as follows:

    • The thickness of the ice glaze should be thin.
    • Fresh carcasses have a natural color, without a yellow tint.
    • The fish should be smooth and without damage.
    • The packaging must contain factory markings.

    Composition, calorie content per 100 g, beneficial properties

    The high value of the product is explained by the fact that it contains many trace elements and minerals, proteins that are easily absorbed by the body.

    Fresh fish:

    • Proteins - 19.5 g.
    • Fats - 14.1 g.
    • Carbohydrates - 0 g.
    • Calories - 294 kcal.
    • Glycemic index - 0.

    Canned in oil:

    • Proteins - 18.3 g.
    • Fats - 23.3 g.
    • Carbohydrates - 0 g.
    • Calories - 192 kcal.

    Canned in its own juice:

    • Squirrels - 19 g.
    • Fats - 23.5 g.
    • Carbohydrates - 0 g.
    • Calories - 192 kcal.

    Why it’s useful: features of the effect on the human body

    Saira is very useful for adult men and women. It is rich in calcium, iron, magnesium, therefore it makes bones strong and prevents anemia. If you regularly include it in the menu, you don’t have to worry about painful muscle cramps.

    This product will also be useful for women during pregnancy and lactation. but in boiled or baked form. It is advisable to avoid canned food or consume it in minimal quantities.

    Fish has a beneficial effect on bone tissue, improves the condition of hair and skin, strengthens the immune system, and has a general anti-inflammatory effect.

    Since saury contains vitamin D and phosphorus, it is included in the diet of children from 2 years old. These substances help calcium to be better absorbed, as a result the skeleton develops normally and teeth become strong.

    Elderly people need to eat this fish more often. It contains the amino acid taurine, which has a beneficial effect on blood composition, stimulates the formation of bile, and normalizes digestive processes. If you use it regularly, you don’t have to worry about caries, osteoporosis, arthritis, and liver cancer.

    Saury is also very useful for allergy sufferers. Those who eat it at least once a week are less likely to suffer from allergies and rashes, and their exacerbations are mild.

    Potential dangers and contraindications

    If the manufacturer violated production technology, the product may cause harm to the human body. Raw fish is not always stored correctly, so the quality of finished canned food can be disappointing.

    It is important that good vegetable oil is used in production, otherwise the product will pose a real danger to the health of consumers.

    Since canned food contains a lot of salt, They are not recommended for use by people suffering from:

    • Pathologies of the cardiovascular system.
    • Diseases of the liver, gall bladder.
    • Disorders of the gastrointestinal tract.

    A direct contraindication to the use of saury is individual intolerance.

    Some more interesting facts about the benefits and harms of saury and canned fish:

    Fresh frozen fish is defrosted and cleaned. It is important to remove all the insides and rinse the abdomen thoroughly. This will avoid infection with acanthocephalans that live in the intestines of the fish.

    Saira is fried or boiled, baked in the oven. You should not store it in the freezer for too long, since over time its beneficial properties and taste deteriorate. A standard portion of fish is approximately 200 g.

    Use in cooking

    This fish is suitable for fish soup, salting, frying, and baking. It is easy to prepare and simple to clean, so all cooks can try to implement simple recipes.

    Salty

    You can salt fish like this:

    • Add 4 tablespoons of salt, 2 tablespoons of sugar, a little allspice, 3 bay leaves to 1 liter of water.
    • Boil water, cool, add 2 tablespoons of vinegar.
    • Cut 1 kg of fish into pieces, put in a jar, fill with brine so that it covers the product by 1 cm.

    In a day, the saury will be ready.

    Ear

    You can quickly prepare a fragrant fish soup for lunch:

    • Peel 3 potatoes, cut into slices.
    • Boil 2 liters of water, add salt to taste and add potatoes.
    • Peel the carrots and then chop them on a coarse grater.
    • Peel the onion and chop with a sharp knife.
    • Fry the vegetables in oil until the onion is transparent.
    • Open a can of canned saury, mash the contents with a fork, and add to the pan.
    • Place the sauteed vegetables there, pepper and bring to a boil.
    • Leave covered for 15 minutes.
    • Pour the finished fish soup into bowls and sprinkle each serving with finely chopped parsley.

    In Pizzaiola sauce

    This Neapolitan recipe will diversify the usual menu:

    • Gut 0.5 kg of fish, rinse in running water, cut each carcass in half.
    • Chop 3 cloves of garlic and lightly fry.
    • Add a finely chopped bunch of parsley and 150 g of tomato pulp, mix.
    • Add pieces of fish to the resulting sauce, salt and sprinkle with dried oregano to taste.
    • Simmer the fish for about 20 minutes, turning it over once during this time.

    Recipe for making delicious pies filled with saury:

    For weight loss

    This fish can be eaten by those who want to lose weight, but, of course, you should give up canned food and eat the product boiled or baked with vegetables.

    It is enough to include low-calorie saury meat in the diet every other day instead of meat dishes. If you give up flour products and sweets during the diet and play sports, you can significantly reduce weight.

    In medicine

    The product contains polyunsaturated fatty amino acids Omega-3 and Omega-6. The human body cannot exist without them, and is not able to produce them itself.

    These acids:

    • Participate in the synthesis of hormones responsible for the normal functioning of the immune system, nervous system, heart, and blood vessels.
    • Increases visual acuity.
    • Ensure normal brain function.
    • Reduce platelet aggregation.
    • Regulate fat metabolism.
    • Reduce blood cholesterol levels.
    • Increases performance and improves tone.

    If you regularly eat saury, you can avoid liver cancer. These data were checked by specialists from the Oncology Institute with the help of volunteers. Scientists noted that taking dietary supplements containing fatty acids does not give the same beneficial results, which is why it is so important to eat fish more often.

    People who suffer from diabetes and thyroid pathologies should avoid saury.

    Use in cosmetology

    The value of the amino acids contained in saury was appreciated not only by doctors and nutritionists, but also by cosmetologists. Many famous brands produce capsules to maintain the beauty of hair, nails and skin.

    Skin masks

    At home, you can pamper your skin with natural masks:

    • Add 1 teaspoon of crushed saury caviar and just a little ginger essential oil to a small amount of starch.
    • Stir the mixture and apply to your face.
    • After 1 hour, rinse with warm water.

    This composition will smooth out wrinkles.

    Another mask will help cope with acne:

    • Crush 1 teaspoon of salted saury caviar.
    • Mix the contents with 10 g of black clay.
    • Add 15 drops of calendula flower tincture.
    • Apply the mask to your face.
    • After 30 minutes, rinse off.

    By regularly eating delicious fish, you can not only get gastronomic pleasure, but also take care of your health.

    This product will saturate the body with essential fatty acids and will help avoid the development of dangerous diseases.

    Frequently including delicious fish in your menu will rejuvenate your skin and improve the appearance of your hair and nails.

    In contact with

    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 milt 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 completed. 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. Water is poured to the maximum level. But it would be ideal if it was filled to the very top. In this case, the pressure inside the cans and in the pressure cooker would be balanced faster. And it is completely wrong to pour water to the bottom so that the main part of the cans is in the air. Air is a poor conductor of heat, and although the contents of the cans will be cooked, sterilization will not be sufficient.
    Table of temperature versus air percentage.


    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 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 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


    .

    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.

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    As part of a comprehensive study by Roskachestvo, canned saury from 23 brands was 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 “Delicious canned food”, “Captain of tastes”, “Kitbai”, “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.
    • The 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).

    In the late 80s and early 90s, we had the coolest salad made from canned saury and was served only on New Year’s, although I’ll omit the fact that the difficult-to-obtain jar sometimes contained, in addition to saury, also rat tails and paws, but nevertheless This didn’t make the salad less cool) As soon as I remember, I shudder.

    Now, of course, I hope production is working better. Therefore, I still keep the tradition and prepare this salad, which I will write about at the end, it is banal, but either nostalgia or something else gives the impression that it is delicious)

    And so, a jar of saury 240grams By shares cost 69.90 rubles.,without promotion - 89.90 rubles in 5K.

    Type of jar:


    Manufacturer:


    Compound perfect, as if according to GOST


    Opens, below, there is special ring . Opens easily.

    About production date:


    Canned fresh saury is produced exclusively from August to October.

    My jar often says early November... close, but still not October.

    Opening:


    The juice covers the whole fish, It has a light color, which means it has not oxidized.


    drain the juice , of which there are not very many


    Saira laid tightly and vertically (by the way, according to GOST):


    We evaluate appearance : I don’t see worms, no matter how scary it may sound, but in many canned fish I see worms on top, so I rarely buy this type of canned food.

    But a little about the benefits , which pushes to buy.

    There are products that only benefit from heat treatment, and one of them is canned fish. It turns out that fish from cans contains almost 3 times more calcium than the fresh version. The bones soften during heat treatment and naturally saturate the canned food.

    the skin has peeled off in places, but the fish still looks relatively smooth and shiny.


    The size pieces for saury are standard.

    About taste and consistency:

    • The pieces are soft
    • dense,
    • tastes good,
    • the fish is not over-salted,
    • without bitterness,
    • has no metallic taste,
    • fatty and nutritious.

    Aroma - also pleasant, even a little spicy.

    And, as I said, the cat only eats this fish , surprisingly! He buries the other one with his paw.

    (she generally clearly distinguishes high-quality products; she also does not eat sausages with soy protein, and even jumps away from low-quality products)


    I bought it for salad , which everyone knows, but I’ll still show you what you will need:


    - A jar of saury

    - Eggs - 3 pcs (boiled)

    - Potatoes - 4 pcs (boiled)

    - Carrots - 2 pcs (boiled)

    - Onion - 1 head

    - Pickled cucumber - 1 pc.


    In conclusion, I want to say that this saury won the “Test Purchase” program) But I have little faith in this, I trust the main expert, the cat, more), and of course my own eyes and taste buds).

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