Canned Pink Salmon in Jars
Pink salmon gives this preserve a strong dose of protein and omega-3 fats with a milder taste than oilier mackerel. The long oven cooking keeps the fish tender, while the oil helps the pieces stay moist in the jar. It works well as a ready fish base for salads, spreads, and quick hot meals.
If pink salmon (1300 g) was frozen, thaw it fully, rinse it, and remove any remaining innards. Split the fish along the backbone, remove the main bone, and cut the fillet into pieces about 4-5 cm wide.
Prepare 3 clean 500 ml jars. Put some bay leaf (2 g) and black pepper (3 g) into the bottom of each one. Layer the pink salmon (1300 g) into the jars, sprinkling table salt (15 g) between the layers. Pour part of the sunflower oil (150 g) into each jar, leaving 2-3 cm of free space at the top.
Line a deep baking tray with a towel, place the jars on it, pour a little hot water onto the tray base, and cover the jars loosely with lids. Put the tray into a cold oven, turn the heat to 180-200 °C, and cook for 2.5 hours. The fish should become fully tender, easy to separate into flakes, and surrounded by enough natural juices. Then seal the jars tightly, let them cool inside the oven or in a warm protected place, and store them in cool conditions.
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