Red Tuna in Oil Preserve.
This is an ancient recipe passed down to me by my mother-in-law. She preserved all types of bluefish this way. Her husband was a fisherman, so it was customary for them to make fish preserves, both in salt and in oil. The important thing is to follow the recipe step by step, especially in the sterilization part, and in storing once the jar is opened, which, once started, should be finished within 24 hours or kept in the fridge.
Today I will give you the dose for 11 lbs of fish.
thought for you:
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Days
- Preparation time: 30 Minutes
- Portions: 9 jars
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
- Energy 4,336.58 (Kcal)
- Carbohydrates 1.47 (g) of which sugars 1.25 (g)
- Proteins 107.68 (g)
- Fat 440.52 (g) of which saturated 57.95 (g)of which unsaturated 364.36 (g)
- Fibers 0.65 (g)
- Sodium 635.21 (mg)
Indicative values for a portion of 900 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Red Tuna in Oil Preserve
let’s go shopping
- 11 lbs tuna (or other bluefish)
- 2 lemons
- 6 leaves bay leaf
- 4 quarts sunflower oil (approximately)
- 8 quarts water
- 560 g salt (70 g per liter of water)
Red Tuna in Oil Preserve
Tools
what we need to prepare
- 2 Pots (large)
- Colander
- 2 Bowls
- Knife
- Cutting board
- 3 Trays
- Paper towels
- 8 Jars 500 g glass with lid
- 4 Napkins fabric
Preparation: Red Tuna in Oil Preserve
let’s get into the kitchen
The first thing you need to do is make sure the fish is very fresh.
As I mentioned in the introduction, you can use any bluefish with this recipe.
So all varieties of tuna and bonito, albacore, mackerel, etc. are ideal.
In the case of red tuna, you need to cut it into cubes about 2 inches on each side, without skin.
For other fish, you can cut them similarly or in half depending on their size.
A very important step is the water-salt ratio.
In each liter of water, you need to add 70 g of salt.
I used 2 large pots, each with 4 liters of water and 280 g of salt, 1 lemon cut in half, and 2 bay leaves.
Immerse the fish pieces,
cover with a lid and bring to a boil.
As soon as it boils, remove the lid and set the timer for 1 hour and 30 minutes.
At the end of cooking, drain the tuna and let it cool.
Then with a knife, remove the black parts, but do not throw them away, I’ll show you what to do with them later.
Now prepare trays with paper towels underneath, and place the fish pieces on them, well spaced apart.
Every 12 hours for a total of 48 hours, you need to change the paper underneath and turn the fish pieces.
In the meantime, sterilize jars and lids and let them dry upside down.
After 48 hours, fill the jars up to 1.5 cm from the rim.
For all the pieces that break, make a separate small bottle, so you can make pasta, including the black pieces.
Fill with sunflower oil up to half an inch below the rim, (be careful, the fish must always be covered). Close the jars.
Wash the pots and place a towel on the bottom of each,
Place the jars, and then between them put other towels, so they do not hit each other during boiling.
Fill the pots with water and put them on the fire.
As soon as the water boils, count 30 minutes. Then turn off the heat and let the jars cool slightly.
Then take them out of the water, and place them on a surface.
You will notice that the oil is cloudy. That’s okay. It is an effect of boiling that will disappear over time.
As the jars cool, you will hear the “clak.” Great, the vacuum seal is done.
You will notice that the color is not pink like the tuna you buy, because this is the effect of the blood since we are dealing with red tuna.
Now you can store the jars in the pantry and wait at least 1 month before consuming the tuna.
Once opened, the jar must be kept in the fridge.
This is how, in my family, we have been making Red Tuna in Oil Preserve for over a century.
storage and tips
Red Tuna in Oil Preserve.
These jars can be stored for 1 year closed in a cool pantry. But once opened, they must be kept in the fridge, adding oil every time the level drops.
NOTE: Some food preservation systems for long periods, like in this case, require specific precautions to avoid the development of harmful bacteria for our health.
Be sure: when you decide to prepare this type of recipe, make sure to follow all correct procedures and preparation methods.
Be sure: when you decide to prepare this type of recipe, make sure to follow all correct procedures and preparation methods.
Red Tuna in Oil Preserve
Can I also use bonito?
Yes, of course.
