Canned, tinned or jarred fish is a great way to preserve your fish whether that's anchovies, trout, tuna or bonito like we're using in this recipe. This one is inspired by the old way of preserving fish in a glass jar using the poaching method. You need to keep it in the fridge as it's not shelf-stable like supermarket tuna, but it's miles better in taste and texture.
Category
Snack
Servings
500g
Prep time
10 minutes
Cook time
40 minutes
This recipe is inspired by the old way of preserving fish in a glass jar using the poaching method and tested it to make sure the fish stays moist and properly seasoned. You'll need to keep it in the fridge as it's not shelf-stable like supermarket tuna, but it's miles better in taste and texture.
Ingredients
- 3 sprigs thyme
-
3 bay leaves
- 2 lemons
- 3 cloves garlic
- 1 tsp peppercorns
- 1kg whole bonito, gutted, cleaned
- sea salt and black pepper, to season
- olive oil
Directions
Flavour the water
Place enough water in a large saucepan to cover the tuna when it is added. Add the thyme, bay leaves, the rind of 1 lemon, garlic and peppercorns (place a small wire rack on the bottom of the saucepan to prevent the fish from sticking to the pot).
- Bring to a boil, then reduce to a simmer. Simmer gently for 10 minutes to infuse the flavours.
Poach the fish
Turn the stove off and gently lower the fish into the liquid.
- Maintain the water temperature between 60 - 65°C (140 - 150°F), by turning stove on to low heat when needed and using a kitchen thermometer to check the water every 5 minutes.
- Poach the fish until the thickest part of the flesh reaches an internal temperature of 55-60°C (131-140°F), approximately 30 minutes.
- Remove the fish from the liquid and place on a large tray. Remove the flesh from the bones and flake gently when cool enough to handle. Season with salt, pepper and the zest of remaining lemon.
Jar
Transfer fish to a sterilised jar. Pour over enough olive oil to submerge the fish, then seal closed. This can be refrigerated, for up to 5 days (this is not shelf-stable like commercially canned tuna).
Recipe video
Recipe notes
Fish substitutions
We used bonito, but this method works with any oily fish.
Cook support
Keeping the poaching liquid at the right temp is the key here—too hot and you’ll end up with dry flakes, too cold and you’re just giving the fish a warm bath. Stick to the temps, and you’ll end up with silky, lemony, herb-infused fish ready for toast, salads, or straight from the jar.
Storage
Store in the fridge for up to 5 days. This recipe isn’t designed for long-term preservation.
