Crystal F.: "This has to be one of the best bonito fish recipe…" Read More
5Ingredients
80Calories
80Minutes

Make your own canned tuna with this recipe for Bonito Fish Preserved in Oil. All you need is water, salt, olive oil, bay leaf, and of course, the fish. This recipe recommends bonito fish, but you can also use mackerel or tuna. This recipe provides you with step by step instructions for canning the fish in such a way that it maintains its moistness and flaky texture. Low in calories, this preserved fish will make a great addition to sandwiches, salads, or pasta dishes in the future.

Ingredients

  • bay leaves
  • fish (fresh bonito, cut into pieces)
  • water
  • salt
  • olive oil

Directions

  1. Cover the bottom of a large pan with bay leaves. Layer with the pieces of fish and cover with water, measuring the amount. Add salt, 85 to 95 grams to each liter of water.
  2. Cover with more bay leaves and simmer for 20 to 30 minutes. Remove from heat and let cool.
  3. Remove the fish from the water and remove the skin and bones.
  4. Sterilize canning jars by boiling them for 30 minutes and drying upside down on a clean cloth.
  5. Cut the fish into rectangular pieces and place into the jars. Fill to the top with olive oil.
  6. Close the canning jars and boil for 30 minutes, until sealed. Let cool.
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NutritionView more

80Calories
Sodium9%DV210mg
Fat11%DV7g
Protein12%DV6g

PER SERVING *

Calories80Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat1g5%
Trans Fat
Cholesterol20mg7%
Sodium210mg9%
Potassium95mg3%
Protein6g12%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate
Dietary Fiber
Sugars0%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Crystal F. 31 May 2015
This has to be one of the best bonito fish recipes that I have ever made. Not only was it incredibly easy to make; it was also full of flavor and tasted so good. The fish stayed moist and extra flakey; seemed to break off right onto my fork. I could see myself making this recipe a part of our regular dinners and would give it a big 5 stars.