Not so long ago on the shelves of our stores ina great variety of fish preserves appeared. Not everyone knows what it is. Many believe that this is just another, more fashionable name for canned food. However, this is not the case. What is the difference between visually identical banks, we will explain in this article.
Canned fish at least occasionally - in the campaign, ondacha, fishing - use everything. Even if not directly from the can, then in salads. The process of making them is of no interest to anyone, which is why for most ordinary consumers, preserved food and canned food are, as they say, “for one person”. But the main difference between them is precisely in the methods of processing fish. When canning, it is necessarily subject to thermal sterilization: temperature and ensures such a long shelf life of products. Another thing is preserves. What it is? This canned, rolled without boiling and scalding. Suppression of bacteria is provided by salt and antiseptics. Due to this, the taste of the fish is more vivid, it retains its useful qualities, but it is stored accordingly for not so long.
Any hostess offhand dictates curiousRecipes for at least three salads with canned fish. Many can teach a novice chef to cook with her first courses - they are also a lot. In this regard, fish preserves again differ from canned fish. Due to the peculiarities of their preparation, the rich taste of fish is not too suitable for participating in salads and so on. Most often, preserves serve as an independent snack - on sandwiches or with onion and vegetable oil. Fans often replace butter with mayonnaise - and the combination turns out to be quite good.
Note that at the moment for suchproducts are used not all breeds of fish. The most common preserves of herring. By the way, they are the ones who are most eagerly bought: the taste is from them, like in a natural “herring from a barrel”, which is very attractive for consumers. In second place in terms of demand is red fish in preserves. Even if she is dear, but on the holiday table many people allow her. Fish preserves are also made from capelin, mackerel, saury and sprat. However, their production volumes are lower, and popularity lags behind herring.
It may give the impression that fish preservesmade only from salted fish and filled exclusively with sunflower oil. However, it is not. Manufacturers have developed a lot of refills, so there is plenty to choose from.
By cutting fish preserves are divided into two categories:
For pickled fish preserves, these marinades are most often used:
Marinated onions are sometimes added to preserved jars; for raisins there are supplements of cranberries, juniper, etc.
Since this product does not implyheat treatment, the production of preserves begins with the mandatory salting or marinating of fish - either a whole carcass or filleted or sliced. Depending on the composition of the pot, the fish is kept there from several hours (using brine with vinegar) to a month (if the brine is based on lactic acid). In order for the preservation period of preserves not to be limited to a couple of days (fish, as is well known, spoils quickly), an antiseptic preservative is added to marinades. Sodium benzoate is most often used in its role, although advanced manufacturers increasingly replace it with salts of carboxylic acids as safer compounds.
Еще одно распространенное заблуждение – пресервы necessarily packaged in plastic. Most often, no doubt, there is such a package. It is caused by the fact that tin containers need varnishing the inner surface - marinades are quite aggressive and can oxidize pure metal. Such processing increases the cost of packing material, and so is not cheap. Often you can see on the shelves of fish preserves in glass jars. However, such containers are gradually rejected - the fragile material increases losses during transportation and storage.
It is worth considering the fact that manufacturers of canned foodalso begin to use plastic packaging, especially for products of high demand, which will not be stored for a long time. So, if you are looking for exactly presses, read the labels, and do not trust the established myths.
Любители рыбы обязательно должны обратить свое focus on preserves. What it is, we told the benefits described. Just remember to keep them in the fridge - and not for too long. Since the product was not processed with heat, at insufficiently low temperatures it quickly deteriorates.
