How do you preserve smelt? Tomato sauce recipe preserved please.?

Cooked Smelt

Smelt Italian Style

* 2 lbs. dressed smelt * 2 cups sliced onion

* 2 cloves garlic, minced * ¼ cup melted fat or oil

* 1 can (1 lb., 12 oz.) Italian tomatoes, undrained

* 1 can (6 oz.) tomato paste * 1 ½ tsp. oregano

* 1 ½ tsp. salt * 1 tsp. sugar

* ¼ tsp. pepper * ¼ cup chopped parsley

* 1 cup shredded mozzarella cheese

* ¼ cup shredded parmesan cheese

Cook onion and garlic in melted fat or oil until onion is tender. Add tomatoes, tomato paste, oregano, 1 teaspoon salt, sugar and pepper; mix well. Cover and cook slowly, about 30 minutes, until slightly thickened and flavors blend; stir often during cooking. Stir in parsley. Spread sauce over bottom of 2 or 3 quart, shallow, rectangular baking dish. Arrange smelt on sauce in a single layer down the center of baking dish. Sprinkle with remaining ½ teaspoon salt and cheeses. Bake in hot oven, 400 degrees F, 15 to 20 minutes or until fish flakes easily when tested with a fork. Serves 6.

Pickled Smelt

* 1 pound fresh smelt

* 1 cup vinegar

* 1 handful pickling spices

* 1/4 cup honey

* 1 white onion, thinly sliced

How to cook:

Salt the smelt on both sides. Lay the smelt in a class dish and cover to prevent the fish from drying out. Place the smelt into refrigerator for one day. Put all the pickling ingredients into a saucepan and bring to a boil. Let the liquid cool. Take the smelt out of the refrigerator and pour off any liquid that has been extracted and dry the fish with paper towels. If the smelt are large, cut them into smaller pieces. In a deep glass disk or glass jar, layer the smelt with the sliced onion and repeat this process several times ending with onions on the top layer. Pour the pickling liquid over the fish and onions and cover completely. Store covered fish for 4 -5 days in the refrigerator. This is a good snack on rye bread with a slice of fresh onion and cream cheese.

Tips:

Fresh smelts should be stored refrigerated at 32°F to 40°F (0°C to 4°C), excess liquid drained, packed into airtight containers and eaten within 3 to 4 days, or 1 to 2 days when fried.

Smelts should be frozen at 0°F (-18°C), into airtight food containers, immediately after buying bought frozen, smelts should be eaten within 4 to 6 months for maximum freshness.

SMELT IN TOMATO SAUCE

Ingredients:

* dressed fish 170-180 grams

* sauce 60 grams

* composed of:

* tomato sauce 37.8 grams

* tomato paste 12.6 grams

* corn or vegetable oil 9.0 mL

* hot pepper extract* 0.7 mL

* salt 1-2 grams

* Prepare by boiling red hot peppers (1 part pepper to 3 parts water) until soft. Pass the softened hot peppers through a strainer to remove skins and seeds. Restore the water that evaporated.

Mix the sauce ingredients and heat to 82°C with constant stirring then add the fish.

Packaging Materials:

* 8-oz sterilized bottles with new caps

Procedure:

1. Scale fish and remove the head, fins, tail, belly flaps and internal organs.

2. Wash fish thoroughly to remove blood and other foreign matters.

3. Cut the fish transversely to fit the size of the container. Scrape off remaining blood vessels and black pigments.

4. Soak fish in 20% salt solution (1 part salt to 4 parts water) for 30 minutes. Drain.

5. Fill the cut fish into cans or glass jars.

6. Fill with the heated sauce to 1/6-inch headspace from the top of the container.

7. Exhaust to an internal temperature of 82°C and seal.

8. Process sealed cans and jars for one hour at 121°C (15 psig) or for 1½ hour at 116°C (10 psig).

9. Cool cans under running water. Allow the glass jars to cool atmospherically.

10. Wash cans and jars, dry, label and store.

Lemon thyme. Dill. Bay leaf/laurel. Does black pepper count number? Spearmint. Rose geranium (if black pepper would not count number). Rose geranium is *impressive* in a strawberry sauce. i trust undesirable that i visit't comprise rosemary -- i love it, yet I not in any respect use it. Oh, am i able to tack on fennel seed? it truly is tremendous in Italian sausage. Or how about cumin? Oh, you're a nasty boy -- how can someone decide on only 5!? (-: satisfied cooking!