River fish tin

Submitted by enr on 05 Sep 2010
6-7 kg river fish
2 cup sunflower oil
1 cup vinegar
20 grains allspice and black pepper
5-6 leaves bay leaf
7-8 pickles
500 g of cooked beans
chutney or ketchup
Fish is cut into wafers and salted, aged overnight. In a large saucepan put the fish with pepper. allspice and bay leaves, pour in the oil and vinegar alternately sunflower oil and vinegar until cover the fish with two fingers on top. Cook over very low heat for two hours. Allow to cool and nice ranks in jars: one line fish a row beans and chutney. In another jar can be ordered fish with cucumbers, peas and corn, so ordered jar ends with fish on top, pour the marinade in which boiling fish. The jars are sterilized for 20 minutes.
1 user
05 Sep 2010


Thanks for the recipe!

this recipe can not be eaten very acidic but very

I do make at least 10 years and all are fascinated by it, but no taste friend.

very successful and delicious recipe I made it for a year now but put home cider vinegar - and this year will repeat - thank ivkaa75

rydd Thank you trust me, I'm glad you liked it :)

ivkaa75 - very well received and will now put sea fish guess not mistaken ..?

Give it a try and I guess it would be delicious would expect comment :)