Instant salted capelin. How to salt capelin: secrets of home cooking

Capelin is an inexpensive, but tasty, fatty and healthy fish. Because of its small size, not all housewives respect it, and this is completely in vain. If you cook this fish successfully, it will be able to seriously compete with dishes from larger inhabitants of reservoirs. Experienced housewives know how to pickle capelin in different ways. The result is an excellent snack. Salted capelin can also be served with potatoes or vinaigrette, and used to make salads and sandwiches. This treat is inexpensive, but many people like it.

Cooking features

To prevent home-salted capelin from disappointing you, your household and guests, you need to know a few things.

• Be careful when choosing capelin. If you see that the fish looks dented or broken, has an unnatural color, or there is water or snow in the package, it is advisable to refrain from purchasing. You should also pay attention to the date of packaging of the product, its expiration date, as well as the integrity of the packaging.
• Fresh fish is always juicier than frozen fish, but capelin is sold mainly fresh frozen. It doesn't matter if you let it thaw in natural conditions, avoiding temperature changes. If you take the capelin out of the freezer a day before cooking and put it in the main chamber of the refrigerator, they will have time to thaw by the right time, while maintaining their juiciness and beneficial properties. An attempt to speed up the process using a microwave or warm water will have unpleasant consequences: the fish will turn out to be dry, loose, and fragile.
• Before salting, capelin should be washed and dried with a napkin. Whether to gut it and fillet it depends only on the wishes of the housewife. Usually capelin is salted whole or gutted carcasses, but it can also be salted already filleted. Then the salting will take 3 times less time, and eating the finished snack will be more enjoyable. However, in order not to clean the fish at the table, you will have to tinker with its cutting at the first stage of preparation.
• If you want your salted capelin to be aromatic and have a piquant taste, it makes sense to rely on freshly hand-ground spices rather than on ready-made store-bought spice sets.

You can salt capelin in brine or dry method. Each method has several recipes. The technology for salting fish may vary slightly depending on the chosen salting option. If you carefully read the recommendations accompanying the selected recipe, you will be able to avoid mistakes and get the expected result.

Classic recipe for salting capelin in brine

• capelin – 0.7 kg;
• salt (coarsely ground) – 60 g;
• bay leaf – 5 pcs.;
• cloves – 10 pcs.;
• allspice – 8 pcs.;
• water – 1 l.

Cooking method:

• Thaw the capelin, wash, gut, decapitate, and let the fish dry slightly.
• Boil water for brine. Throw spices into it (without chopping), add salt. Simmer over low heat for a few minutes until the salt dissolves.
• Remove the pan with brine from the stove. Let it cool to room temperature.
• Place the capelin in a glass or plastic container and fill with brine.
• Cover and put in the refrigerator.

The capelin will be ready for consumption in 24 hours. Before serving, it doesn’t hurt to rinse it, sprinkle with lemon juice or vinegar, and sprinkle with chopped parsley.

Capelin in brine with garlic

• capelin – 1 kg;
• water – 1 l;
• garlic – 2 cloves;
• cumin – 5 g;
• coriander – 5 g;
• cloves – 10 pcs.;
• allspice peas – 10 pcs.;
• bay leaf – 3 pcs.;
• lemon juice – 20 ml;
• coarse salt – 60 g.

Cooking method:

• Wash the capelin. Cut off the heads of the fish, gut the carcasses, and rinse again. Let the fish dry a little and place in a bowl or mold.
• Cut the garlic into slices, add to the fish, stir. Sprinkle it with lemon juice and stir again.
• Boil water and dissolve salt in it.
• Pour boiling water over spices. Wait for the brine to cool to room temperature. Pour it over the fish.

Place the container with capelin in the refrigerator and wait 24 hours - this will be enough for it to salt.

Recipe for dry salting capelin

• capelin – 1 kg;
• bay leaf – 3 pcs.;
• cloves – 5 pcs.;
• coriander – 5 g;
• salt – 60 g.

Cooking method:

• Grind the coriander and cloves in a spice grinder or coffee grinder.
• Break the laurel leaves and crush them.
• Mix coriander, cloves and bay leaves with coarse salt.
• Wash and dry the fish with a napkin. Place it in a bowl.
• Sprinkle with a mixture of salt and spices. Mix with your hands.
• Cover the fish with a flat plate and place a liter jar filled with water or other weight on top. To make the jar hold better, you can first lay a napkin on the plate.
• Place the capelin in the refrigerator.

You can try capelin salted according to this recipe after 12-18 hours, depending on the size of the fish.

Recipe for salting capelin with salt and sugar

• capelin – 1 kg;
• salt – 40 g;
• sugar – 20 g;
• butter, onion - for serving.

Cooking method:

• Wash the capelin, clean it, removing the heads. Rinse again and dry.
• Mix salt and sugar and rub each fish with this mixture.
• Place the capelin on cling film, wrap it in it and put it in the refrigerator.

In a day, capelin, salted according to this recipe, will be ready for use. Before serving, the fish should be washed, dried with a napkin, sprinkled with onion cut into thin half rings and poured with vegetable oil.

Recipe for salting capelin with the addition of citrus fruit juice

• capelin – 1 kg;
• sugar – 20 g;
• salt – 60 g;
• lemon, orange or grapefruit juice – 40 ml.

Cooking method:

• Wash the capelin, clean it, cut it into fillets. If you find caviar, do not throw it away, but salt it along with the fillet.
• Place the capelin fillet in a plastic container or glass dish.
• Sprinkle the fish with a mixture of salt and sugar and stir gently.
• Pour in citrus juice and stir again.
• Cover the mold with gauze or cloth and leave for 1.5 hours at room temperature.

If you do not like lightly salted fish, you can extend the salting time by another 1-1.5 hours. You shouldn’t keep it in the marinade longer, otherwise it will become over-salted. This recipe allows you to pickle capelin quickly.

Spicy salted capelin

• capelin – 1 kg;
• coarse salt – 20 g;
• granulated sugar – 20 g;
• bay leaf – 2 pcs.;
• allspice peas – 10 pcs.;
• cloves – 10 pcs.;
• lemon – 0.5 pcs.

Cooking method:

• Using a pepper mill or coffee grinder, grind the cloves and allspice.
• Break and grind the laurel leaves in a mortar.
• Wash and dry the lemon. Grate the zest from half the fruit.
• In a small bowl, combine salt, sugar, bay leaf, pepper, cloves and lemon zest.
• Squeeze the juice from half a lemon into a separate cup.
• Wash and dry the capelin, place it in a glass dish.
• Sprinkle with sugar, salt and spice mixture and mix well with your hands.
• Pour lemon juice over the fish and stir again.
• Cover the container with capelin and put it in the refrigerator.

You can eat spicy salted capelin prepared according to the given recipe after 24-36 hours, but if you keep it in the spicy marinade for an extra day, its taste and aroma will only improve.

Recipe for salting capelin with spices and honey

• capelin – 1 kg;
• onions – 0.25 kg;
• garlic – 3 cloves;
• lemon – 0.5 pcs.;
• allspice peas – 7 pcs.;
• cloves – 3 pcs.;
• vegetable oil – 80 ml;
• mustard seeds – 5 g;
• coriander – 5 g;
• salt – 10 g;
• honey – 5 ml.

Cooking method:

• Prepare the capelin. It needs to be washed, gutted, and, if desired, cut into fillets. The head must be removed.
• Grind cloves, pepper, mustard and coriander using a special device or in a coffee grinder. Mix with a teaspoon of salt.
• Sprinkle the fish carcasses with spices and mix with your hands.
• Finely chop the garlic cloves and mash them together with the remaining salt.
• Add honey melted to a liquid state, juice squeezed from half a lemon and oil. Stir.
• Place the fish on the dish in which you plan to serve it.
• Peel the onion, cut it into thin half rings, and place on the capelin.
• Pour the marinade made from butter, honey and lemon juice over the capelin.
• Leave for an hour at room temperature, then put in the refrigerator for 2-3 hours. Filled capelin will marinate faster than simply peeled capelin.

Capelin salted according to the given recipe does not need additional preparation before serving: it is enough to remove it from the refrigerator.

Capelin is small in size, which is why some chefs treat it with disdain. However, this fish is tasty and healthy, and its relatively low price is an advantage. Home-salted capelin has excellent organoleptic qualities. It can be salted in brine or dry, whole or cut. There are recipes by which you can salt this fish quickly, literally in 3 hours. Salted capelin can be served as an independent snack or used to prepare other dishes.

Capelin is a healthy and tasty fish. It contains a large amount of omega acids, which are beneficial for the human body. Although this product is not a delicacy, capelin is tasty, both salted and fried.

Salted fish is sold in many grocery stores, but it is much tastier to cook it yourself. There are many methods of preparation: pickling in brine, dry method, marinating, etc. Each cook has his own individual proven recipe.

Salting capelin: methods

There are 2 most common methods for salting capelin at home.

1. The first method is dry salting. The fish must be washed thoroughly and left for a while to allow the water to drain. To make the marinade, grind the following spices in a mortar: cloves, coriander, bay leaf (they go well with this product). The amount of seasonings should be calculated based on your taste preferences. After they are crushed, they need to be mixed with salt. By the way, for 1 kg of fish you need 3 tbsp. salt. Then combine this mixture with capelin, mix carefully and put under a press. It will be enough to place a plate or saucer on top of the saucepan in which the dish is marinated, and place a small weight or a bottle of water on top. Then all this is sent to the refrigerator for 12 hours.
2. The second method is brine. To prepare the marinade you need 4 tbsp. dissolve salts in 5 liters of warm boiled water. The marinade should eventually turn out strong; to check it, just put the potatoes in it - if the vegetable does not sink, then the salt is just right. You also need to add bay leaf, pepper and 2 tsp to the water. Sahara. Boil the marinade and leave to cool. After the brine has cooled, they need to pour it over the fish and put it in the refrigerator. After 2 days the dish will be ready to eat. To prevent the fish from being too salty, the marinade must be drained. Please note that without brine, capelin does not last long.

If you are planning some kind of celebration and guests are coming, and you would like to put salted capelin on the table as an appetizer, then you can prepare it using a lightly salted method. Capelin, lightly salted

Compound

• Capelin - 1 kg
• Juice of ½ lemon
• Salt - 1 tbsp. (with a slide)
• Bay leaf - 2 pcs.
• Cloves - 10 pcs
• Sugar - 1 tbsp. (with a slide)
• Allspice peas - 1 tsp.

Preparation

1. In a mortar and pestle, crush the cloves, bay leaves and allspice. Then add sugar and salt to this mixture and mix everything until smooth.
2. Place the fish in a bowl and sprinkle the resulting spice mixture on top, stir and add lemon juice
3. Mix everything again and transfer to a separate bowl in even rows, pressing slightly.
4. Cover the top with a lid and place in a dark, cool place. The next day the product is ready for use. Before serving, the capelin must be washed. If the fish sits in the refrigerator for 3 days, it will become even tastier!

How to pickle capelin caviar?

Many people like capelin caviar, which is included in various sauces and appetizers. It is sold in almost every grocery store. However, there is a big drawback - this product contains flavors and dyes. It is better to prepare the snack yourself, only then can you be sure of the naturalness of the finished product.

Compound

• Capelin caviar - 180 g
• Unrefined sunflower or olive oil - 1 tbsp.
• Mayonnaise - 1 tsp.
• Salt - 1 tsp.
• Granulated sugar - 2 tsp.

Preparation

1. Salt the caviar, add granulated sugar, add butter and mayonnaise. Mix everything thoroughly.
2. Fill the jar with the resulting mixture, cover with a lid and place in a cool, dark place for approximately 12 hours.
3. By the way, the store-bought version of this snack still has an advantage - it lasts longer. But if you add mayonnaise to homemade caviar immediately before serving, and during the cooking process add a few drops of lemon juice or vinegar to the product, the shelf life of this dish will be significantly extended.

Compound

• Salt - 100 g
• Water - 1 l
• Capelin caviar - 1 kg
• Vegetable oil - 4 tbsp.
• You need gauze (3 layers) or a fine sieve

Preparation

1. Place the caviar in a bowl and start preparing the brine.
2. Rapa is a strong saline solution. To make it, you need to boil 1 liter of water with 100 g of salt and, without cooling, pour half into a bowl with caviar. You need to stir the caviar in the water with a fork for 3 minutes. Then drain the solution. To be on the safe side, you can pour the remaining solution into the caviar again, after boiling it first. Make sure that the eggs do not cook.
3. Afterwards, the product should be placed on cheesecloth or a fine sieve and left for 15 minutes to allow excess liquid to drain out.
4. Take a clean jar and pour oil into it (2 tbsp), then fill it with caviar, stirring, and pour the remaining vegetable oil on top again. Close the jar with a plastic lid and leave for a couple of hours, or, of course, overnight. The caviar will be lightly salted, crumbly, and pale yellow in color.

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Cooking fish does not take much time from the hostess. Salting mine in various ways at home is a wonderful appetizer, recipes that are easy and simple to prepare. They will delight your family and guests.

It is not customary to consider this fish a delicacy; it is not of a noble category. But you can get an unusually savory snack if you salt it according to certain recipes. For example, adding spices results in an incomparable taste of fish. It has a lot of positive properties:

• Tender;
• Nutritious;
• It has excellent taste.

There are many options for preparing fish quickly and tasty. There are details to take into account that play an important role in getting a delicious snack. Recipes for salting whole capelin at home with photos are presented below.

Secrets of pickling

1. Salting capelin is prepared quickly and tasty at home. This is a responsible task and for this it is worth knowing some salting secrets that are passed down from experienced chefs. Allows you to improve the taste of salted capelin.
2. To successfully salt small fish, you need to choose good quality fish products. To achieve the best taste, it is best to use freshly caught fish. Buying such products in shopping centers is difficult, almost impossible. In view of this, fresh frozen is used.
3. Low quality fish should be avoided.
4. It is important to carry out natural, long-term defrosting of the product before the salting process. It is not recommended to use warm water or microwave ovens. The fish is allowed to sit in the refrigerator for a day, during which time it will reach the stage where it will thaw and all the nutrients will be preserved.
5. Salting is carried out at home, whole (unpeeled), as well as gutted. It takes longer for unpeeled fish to become salted. The second option is for those who want to quickly taste salted fish.
6. For brighter taste sensations, culinary specialists recommend using ground, mixed spices. They are prepared immediately before the salting process. Ready-made spices from the supermarket will not make the product as tasty.

Traditional salting method

Pickling capelin, produced at home using the traditional method, includes two options: dry salting and salting in brine.

Ingredients

The recipe for pickling in brine requires the preparation of the following ingredients:

For dry salting you need:

Preparation

Step by step salting process:

1. Before salting capelin, which is prepared at home in brine, it is cleaned, washed, and placed in a glass container;
2. All prepared spices are brewed with boiling water. This is the brine, it needs cooling;
3. After it has cooled, pour in the fish placed in the container;
4. Place in the refrigerator for a day.

Having taken it out of the brine, it is washed and sprinkled with lemon juice or vinegar (table). Sprinkle with fresh chopped herbs, as well as onion cut into half rings.

Dry preparation:

1. After cleaning the fish, it is thoroughly washed, preferably under running water;
2. Throw into a sieve to allow moisture to flow around;
3. The crushed spices and salt are mixed;
4. The products are placed in enamel dishes, you can use a glass container;
5. The fish is evenly sprinkled with a mixture of spices and salt, a dish is placed on the container, and a press is placed on it;
6. Place the bowl in the refrigerator for a day or night (12 hours);
7. After salting, shake off the seasonings and serve.

Spicy salted capelin

Let's consider two types of spicy salting: dry spicy salting and gentle salting in brine.

There is nothing tastier than boiled potatoes with freshly prepared salted and spicy salted capelin . But buying this salted fish in a supermarket can be disappointing. Therefore, it is recommended to cook at home, in brine or dry method. This one is much tastier.

Ingredients for spicy pickling

All ingredients are taken per kilogram of fresh frozen fish. Required:

• Granulated sugar;
• Salt (preferably coarsely ground);
• Ground black pepper;
• Sweet pea;
• Ground ginger;
• Coriander;
• Carnation;
• Lavrushka;
• Ground cinnamon;
• Nutmeg.

Preparation

Follow the advice! After placing it in the container where the fish was rolled, the remains of the spice-salt mixture remain. You should not collect it, it should remain and be washed after washing dishes. If it is collected and added to fish, the finished product may be over-salted. So, as with deboning, a certain amount of brine has already formed. This may interfere with the spicy brining.

After the allotted time has passed, take a container with fish and drain the resulting brine in the bowl. The salted fish is transferred to cellophane (double plastic bag). You should shift it by hand, and not transship it. The cooking process can be considered complete. Capelin, prepared by spicy salting at home, is already ready for use.

Secrets of storing fish in a plastic bag.

Often the fish is not eaten at once. Due to the fact that it is in the bag for some period of time. It is not located in layers in the package. Constantly a small amount of brine is formed again and again. Because of this, the bottom layer may be over-salted due to excess salt.

Placing it in a bag and turning it over allows the pickling composition to be evenly distributed. There is a minus - fish in a bag can be stored for a maximum of 3 days, then the process of “suffocation” of the fish products occurs.

Some may find this method overly rude. There is a more delicate recipe for spicy pickling , This is the ambassador in the brine.

The recipe for spicy salted capelin prepared at home is simple and easy. Brine for gentle salting of capelin:

Ingredients

This step does not require adding a bay leaf.

Preparation

Many people are accustomed to frying capelin, but not salting it. This is the omission: salted capelin is a wonderful snack and addition to boiled potatoes, so for all lovers of salted fish we present our recipe.

If you decide to pickle capelin, there are several points to discuss. In general, capelin can be salted in two ways: dry and in brine. Today we will prepare a spicy brine and salt the fish, which will be very tasty and have an incredible aroma. Carefully study the recipe with photos and cook with us.

At home, so if you see a suitable copy in the store, don’t think for a minute, but buy it. It should be fresh, shiny and intact. Its integument should not be damaged, its eyes should not be cloudy. The color of capelin is usually white-gray, even silver, but in no case yellow. Yellow fish is a spoiled specimen, do not buy it. Otherwise, everything is easy: you need to defrost the capelin at home and cook it. Sometimes capelin is sold dry frozen and we spend practically no time on defrosting.

You can salt capelin with spices, or you can use classic salt brine. This brine is usually used when salting herring or mackerel. This is water, salt, peppercorns and bay leaf. For capelin today we will also take some clove buds to make the marinade more spicy, because this fish has a pronounced aroma that not everyone likes. Using spices, we will muffle the pungent smell of capelin, and the fish will turn out very tasty.

Ingredients:

• capelin – 400 g;
• salt – 30 g;
• water – 500 g;
• bay leaf – 2-3 pcs.;
• cloves – 2-3 buds;
• peppercorns – 4-5 pcs.;

How to cook salted capelin at home

Thaw the capelin, wash it and place it in a container for pickling. This can be a glass jar, any container or an enamel bowl.

Prepare the brine: pour water into a bowl, add spices and add salt. To make capelin tasty, we recommend taking bay leaves, peppercorns and, of course, cloves. Boil the brine for 5 minutes, remove from the stove and cool.

Pour the capelin with brine at room temperature so that it completely covers the fish. This is how it is best salted and marinated.

Cover with a lid and place in the refrigerator for about a day. In a day, the capelin will be lightly salted. You can already eat it. If you like well-salted fish, wait another day.

Remove the capelin from the brine and place it on a plate.

Now you have learned how to salt capelin. It's amazing how good and tasty it is! Enjoy your meal!

Do you want some salty fish? We suggest salting capelin at home. Despite the fact that this type of fish does not fall into the elite category, by adding a little salt and spices to it, you can prepare a delicious snack. This is exactly what we will do today.

Secrets of salting capelin

Salting capelin at home is not the most difficult task, but in order for the finished fish to be especially tasty, you need to know a few secrets.

• In many ways, the success of preparing salted capelin depends on the right fish. Freshly caught is considered ideal, but it is very difficult to find one on store shelves, so sometimes you have to be content with freshly frozen.
• Pay attention to the color of the capelin; it should have a natural color. If there is a fish in front of you that is heavily crumpled, yellowed or has lost its scales, we advise you to refrain from purchasing it.
• Before salting, the fish must be defrosted naturally, i.e., under no circumstances should you defrost the fish by placing it in hot water or in the microwave. Just leave it in the refrigerator for a day - during this time it will thaw, and all the beneficial substances included in its composition will be preserved almost in full.
• You can salt both gutted fish and with entrails. The first option is suitable when you want to taste salted fish as quickly as possible, but salting a whole carcass will take more time.
• To make the taste of salted fish as spicy as possible, we recommend using spices that are crushed immediately before cooking, and not those that are offered in bags in supermarkets.

How to pickle capelin

There are 2 options for salting capelin at home: in brine and dry. We will bring to your attention several recipes at once.

Salting capelin in brine

• capelin – 1 kilogram,
• salt – 3 tablespoons,
• bay leaf – 5 pieces,
• cloves – 10 buds,
• allspice – 10 peas,
• water – 1 liter.

• We gut the fish. We rinse. Place in an enamel or glass container.
• Pour boiling water over the prepared spices. Let the brine cool.
• Pour the cooled brine over the fish. Place in the refrigerator for a day.
• It is recommended to rinse the washcloth before serving. Sprinkle with lemon juice or vinegar and sprinkle with chopped herbs or onion rings.

How to salt capelin using the dry method

• capelin – 1 kilogram,
• salt – 3 tablespoons,
• cloves – 10 buds,
• coriander – 1/2 teaspoon,
• bay leaf – 5 pieces.

• Wash the gutted capelin thoroughly under running water. Place in a colander to drain all excess liquid.
• Grind cloves, coriander and laurel leaves in a mortar.
• Mix crushed spices with salt.
• Place the fish in an enamel pan (a glass or even a plastic container will do). Sprinkle with spices.
• We put it under pressure. Place in the refrigerator for at least 12 hours. After the specified time, home-salted capelin is ready for consumption.

Another interesting and quick dry method of salting capelin

• capelin – 1 kilogram,
• vegetable oil – 5 tablespoons,
• salt – 2 teaspoons,
• sugar – 1 teaspoon,
• onions – 2 pieces.

• Immerse the fish in water for one hour. After gutting, removing the heads and washing thoroughly.
• Mix salt and sugar.
• Rub each fish with the resulting mixture, wrap it in cling film and leave for a couple of hours at room temperature.
• Wash off the salt from the fish. Dry with paper towels.
• We clean the onion. Cut into half rings.
• Place the fish in a deep bowl. Sprinkle with onions. Drizzle with vegetable oil. Ready!

Salting capelin with lemon juice

• capelin – 1 kilogram,
• salt – 3 tablespoons,
• sugar – 1 tablespoon,
• lemon juice – 1 tablespoon (can be replaced with orange juice).

• We gut the fish. Mine. Let's dry it. Place in a pickling container.
• Sprinkle with prepared spices and pour over citrus juice.
• We leave the fish to salt. The time required to cook the fish is determined based on your taste preferences. So, after an hour the catfish will turn out to be slightly salted, but after a couple of hours it will already become medium salted. After the required time has passed, the capelin must be doused with water and can be served.

How else can you pickle capelin at home?

• capelin – 1 kilogram,
• lemon – 1/2 piece,
• salt – 1 tablespoon,
• sugar – 1 tablespoon,
• allspice peas – 1 teaspoon,
• cloves – 10 pieces,
• bay leaf – 2 pieces.

• Grind the spices listed in the list of ingredients in a mortar.
• Sprinkle the prepared mixture over the gutted and thoroughly washed fish.
• Pour in freshly squeezed lemon juice. Mix well.
• Transfer the fish to a clean enamel pan. Cover with a lid and place in the refrigerator for at least a day. However, if the catfish is salted for 3 days, it will become even tastier. Before eating, do not forget to wash and dry the fish with a paper towel.

Salted capelin “Delicacy”

A universal recipe for salting small fish

Using the proposed method, you can salt any small fish - sprat, herring, sprat and, of course, capelin.

• capelin – 1 kilogram,
• salt – 100 grams,
• sugar – 1/2 teaspoon,
• ground black pepper – 1/2 teaspoon,
• allspice – 5 peas,
• cloves – 2 buds,
• coriander - a pinch,
• ground cinnamon - a pinch,
• dried chopped ginger - a pinch,
• nutmeg powder - a pinch,
• rosemary – a small sprig.

• Wash the fish.
• Mix the spices.
• Sprinkle the bottom of an enamel or glass container with spices. Lay out a layer of capelin. Sprinkle with spices. We alternate layers until the fish runs out.
• Cover with a plate and place a weight on top. We put it in a cool place. The sample can be taken after 12 hours. Bon appetit!