Recipe for salting capelin at home with onions. Salting capelin at home in brine

Spicy salted capelin with steaming boiled round potatoes and onions. Such associations arise when you see a jar of fish in a store.

However, how sometimes you have to strain yourself if you open this jar, and there, in addition to the spicy capelin, there is also a stinking “aroma”.

Sorry if I reminded you. It seems that they must preserve according to all the rules and add a special antiseptic. However, the fish spoils. She doesn't have time to get to her eater.

It is for this reason that I began to avoid buying store-bought pickles. I salt any frozen sea fish at home. And it turns out tastier than store bought. Besides, you know in advance that you won’t run into trouble.

I’ve already talked about how to make homemade salt. Those who tried it won’t let me lie, it turns out delicious. Today I’ll show off my recipe for making catfish. The same deliciousness that we all respect when fried and salted. And in its own juice in a duckling - there are no words. After the feast, in doubt - was there anything? The dishes are polished to a shine with pieces of bread. But more on that next time.

Below I will give a description of 2 recipes for preparing spicy capelin with your own hands, at home. One using a spice-salt filling, the other with a dry mixture.

I don't expect exclusivity. It is quite possible that the recipes are already available to fish eaters. However, what is there.

Homemade recipe for spicy salted capelin with dry mixture

The recipe is for 1 kg of thawed capelin. For preparation you will need:

• Coarse salt.
• Granulated sugar.
• Ground black pepper.
• Sweet pea.
• Ground ginger.
• Coriander.
• Nutmeg.
• Ground cinnamon.
• Bay leaf.
• Carnation.

The first step is to prepare the capelin. Defrost in the refrigerator, rinse and drain.

While the water is draining, prepare the spice-salt mixture. Mix in a dry bowl:

• 3 tbsp salt.
• 1 tbsp sugar.
• Half a teaspoon without a hill of ground black pepper and the same amount of sweet peas.
• Ground ginger, nutmeg, coriander, cinnamon are taken in a quarter of a teaspoon.

• 10 - 12 cloves.

The next step is to take larger dishes. We put capelin in it and pour 3/4 of the prepared dry spice mixture into it.

Carefully, without Schwarznegger efforts, we begin to roll the catfish with our hands. I won’t tell you how much time you need to spend on this. Simply, you need to make sure that each fish receives its own “charge” of spices.

Collapsed. Take a dry bowl with enough volume for the cooked fish. I use a plastic container for food. At least that's what it says on it.

From the remainder of the spice-salt mixture, I pour half of it onto the bottom, place a couple of bay leaves and begin to lay out the capelin in rows.

The capelin is packed. Sprinkle the remaining spices and salt on top and stuff a bay leaf between the fish. It can be broken.

Close the lid and place in a place where the temperature does not rise above 15 degrees. You can put it on the refrigerator shelf. I prefer to place it next to the balcony door. We set it and after 10-12 hours we forget about it.

Don't make my mistake.

After placing the fish in the cup where the capelin was “felted”, salt with spices and a little brine remain. Let it remain there until the dishes are washed.

Pipes! In this case, we do not add the remaining salt to the final product. There is no spicy salting, but I guarantee oversalting.

After the specified time has passed, take out the container with capelin and drain the resulting brine. Transfer the salted capelin into a double plastic bag. Handle it, don’t dump it.

Basically everything. Spicy salted capelin at home is ready.

What is the secret of the fish in the bag.

I’m not sure that all the catfish will be “destroyed” at once. Although, how to say? So here it is. The fish remains in the bag for some time and does not lie in layers. Some amount of brine will certainly form again. This means that the very bottom layer will have excess salt. Bagging and periodic turning allows the pickling mixture to be evenly distributed.

Minus one. The shelf life of salted capelin in the bag is short. 3-4 days. Then she “suffocates.” However, this is my opinion.

If this homemade method of salting capelin seems too “brutal” to you, then you can safely use “gentle”, or in brine.

“Tender” capelin, spicy salted in brine

Everything is simple here.

• Pour 1 liter of cold water into the pan.
• Pour in 3 tablespoons of coarse salt.
• One and a half tablespoons of sugar.
• A third of a teaspoon of ground black pepper.
• Half a teaspoon of allspice.
• 13 - 15 cloves.
• Ground ginger on the tip of a knife.

We do not use laurel at this stage. Bring to a boil. Let it simmer for 5 minutes and set to cool to room temperature.

Place capelin in the prepared container.

Take 2 - 3 bay leaves and scald them with boiling water. Add to the fish and fill with cooled brine. To prevent the catfish from floating up, place a plate on top of the last row. There is no need for oppression.

12 - 15 hours after being in a cool place, the spicy salted capelin with a delicate taste is ready.

Business!

Bon appetit.

Today I will share a recipe on how to quickly and tasty pickle capelin at home so that you don’t regret the time spent and the translated product.

I would like to talk a little about the choice of capelin. It should be purchased only in trusted stores and preference should be given to large fish in good condition and with a natural color. If for some reason you bought a small one, then the salting time should be reduced slightly, otherwise you will overcook it, which will negatively affect the taste.

Attention

When purchasing frozen capelin, the product should be defrosted naturally, without immersing it in hot water or using a microwave oven.

The recipe can be slightly varied and add chopped coriander or bay leaf. This will give the finished fish a bright aroma and a new taste.

fresh capelin - 1 kg; salt - 3 tbsp. spoons;

granulated sugar - 1 tbsp. spoon;

lemon - ½ part.

1. Prepare all the necessary products for salting capelin.

2. Wash the fish well under running water and put it in a plastic bag. There is no need to peel the husks.

3. Squeeze the juice from half a lemon, add to the capelin and add granulated sugar and salt.

Culinary advice

For salting, it is better to use rock salt, since iodized or extra salt may be too salty or vice versa. Because of this, the taste of capelin will change.

4. Mix all ingredients thoroughly by hand or tie a bag and shake well for about 2 minutes. Place the bag of fish in the refrigerator for a day.

5. To ensure that the capelin is well salted, every two hours we take out the bag and mix the fish. After 20 hours, taste it; if it is well salted, then you should not leave it for another 4 hours.

6. Peel the salted capelin and serve with onions.

7. You can also use this option: clean the fish, cut the onion into half rings and place them in a jar in layers, pour in vegetable oil (preferably unrefined), seal with a lid, put in the refrigerator for a couple of hours.

Salted capelin is ready at home.

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”

Recipe for lightly salted capelin

Guests are coming to visit you, and you are thinking about what to treat them with. Lightly salted fish is an excellent appetizer. How to pickle capelin quickly? Read and memorize the recipe.

Grind your favorite spices in a mortar, mix them with salt and sugar (1 large spoon per heap). Place the fish in a bowl, sprinkle with a mixture of salt, spices and sugar, cover with a towel and place under pressure in a cool place. You can eat capelin the next morning, after rinsing it in running water. Well, if you leave the fish to salt for a day or two, it will become even tastier and more aromatic.

Spicy capelin: a gourmet recipe

For lovers of aromatic snacks, we offer a recipe that tells how to pickle spicy capelin.

Prepare a brine from salt (140 g), sugar (1 small spoon), ground allspice (2 large spoons), chopped nutmeg (1 small spoon), cloves (half a small spoon) and 0.5 liters of boiled, cooled water. Place fish (1 kg) in a deep pan and pour marinade over it. Leave the capelin to salt at a temperature no higher than +5°C for 72 hours. Spicy salted capelin can be stored for up to 10 days.

Now you know how to pickle capelin at home and can prepare a tasty and high-quality product yourself. Such a fish will be a worthy decoration and a good snack for both everyday and festive tables.

Capelin is a very tasty, healthy, nutritious and at the same time very inexpensive fish, unlike other larger sea inhabitants, which is why it is most often used in cooking by Russian housewives. This fish can be smoked, fried, boiled, salted and used to make many different very tasty multi-component dishes. Today we’ll talk about how to salt capelin yourself. We'll tell you how to salt capelin at home in different ways, and give examples of beautiful presentation of this small but incredibly tasty fish.

How to salt capelin at home deliciously: secrets and tips for salting

Salted capelin at home is very easy and simple to make, but in order for the fish to turn out not only tasty, but also appetizingly beautiful, it is important to know a few secrets of its preparation.

1. It is best to use fresh fish for salting, which does not have any damage to the skin or an unpleasant odor. This delicacy will be fattier and juicier than ice cream.
2. If you take freshly frozen capelin, you must defrost it before using it and this should be done in a natural way by placing the products for several hours (depending on the amount of capelin, 4-5 hours may be needed) from the freezer to the lower tier of the refrigerator compartment.
3. For salting, you can take both whole fish carcasses and gutted capelin.
4. Before using the product, it must be rinsed several times under cold water and then preferably dried (drying is especially important if the dry salting method is used).
5. Do not use expired seafood for salting.
6. To prepare spicy fish, it is best to use hand-ground spices, but the seasonings that our stores offer today will also work; it’s up to you to decide what to use.

Ask the chef!

Didn't manage to cook the dish? Don't be shy, ask me personally.

Salting capelin in brine: a classic recipe

A very simple cooking method. Thanks to it, you get an excellent aromatic snack that can be served with boiled or stewed potatoes, fresh vegetables, classic vinaigrette, solyanka, or used as an ingredient for the “Under a Fur Coat” salad, morning sandwiches, and other snacks.

You will need to take per kilogram of capelin:

• — 80 gr. coarse salt.
• - 6-7 bay leaves.
• - 12 buds of cloves.
• - 10 peas of black allspice.
• - 1-1.2 liters of water.

How to pickle capelin in brine, step by step cooking process:

1. Wash the fish, gut it if you wish, cut off the heads, but it is best to use the whole carcass, so the product turns out juicier and fattier.
2. Place the washed carcasses on napkins and let dry.
3. Bring water to a boil and dissolve salt in it.
4. Add all the prepared seasonings to the brine, I recommend breaking the bay leaf finely, but you can also add whole leaves.
5. Let the filling cool, and in the meantime, carefully place the capelin in a container prepared for salting.
6. Pour the prepared brine over your food, cover with a lid and refrigerate for a day.

When serving, sprinkle the finished salted capelin with freshly squeezed lemon juice and olive oil, sprinkle with dill or fresh basil and parsley if desired.

Spicy salted capelin

Spicy capelin is not only very rich, but also aromatic; just the smell of it makes you want to eat the whole dish. Try it and you won't regret it.

For spicy pickling we take:

• — 800 gr. fresh capelin.
• - 2 boxes coarse salt.
• - A spoonful of granulated sugar.
• - 3 laurel leaves.
• — Peppercorns – 10 pcs.
• — Culinary cloves – 8 pcs.
• - Half a small lemon.
• — A few leaves of fresh parsley.
• - A clove or two of garlic at your discretion.

How to make spicy salted capelin at home, preparation steps:

1. Using a coffee grinder, grind the pepper and cloves; grind the bay leaves with your hands or a mortar.
2. Grate the zest of half a lemon.
3. Grind the garlic using a fine grater or press it with a garlic press.
4. Mix all the prepared ingredients, plus sugar and salt, in one bowl.
5. Squeeze the juice from the remaining half of the citrus into a cup or glass.
6. Wash the capelin, dry it, and transfer it to the form in which you plan to salt the product.
7. Sprinkle the fish with a mixture of spices, mix with your hands, but do everything carefully so as not to damage the skin and integrity of the carcasses.
8. Pour lemon juice over the food, stir again with your hands, cover the container and place in the refrigerator.
9. After 28-30 hours, your dish will be ready, you can put it on a beautiful plate, decorate with herbs, a slice of lemon and serve.

On a note! The longer the dish is infused, the more aromatic and spicy it becomes, but you should not keep the fish in the specified marinade for more than 40 hours.

How to salt capelin in 1 hour

Right now we’ll tell you how to quickly salt capelin and what you need to ensure that the fish is ready in an hour. A great recipe for those who have guests on their doorstep and don’t have any snacks in the house.

You will need to prepare:

• — Capelin (preferably fresh, but you can also take frozen, the main thing is to defrost it in advance) – 1 kg.
• — Coarse table salt – 3 tablespoons.
• - Granulated sugar - 1 spoon.
• — Lemon juice (can be replaced with 6 or 9 percent vinegar) – 1.5 tablespoons.

Algorithm of actions:

1. We gut and wash the seafood, let it dry a little.
2. Place the fish carcasses in a container prepared for salting.
3. Mix salt and sugar, sprinkle capelin, add juice or vinegar, stir.
4. Cover the dish with a lid or gauze, or an ordinary newspaper, and leave it in the room to marinate and salt for an hour. All is ready!
5. We recommend sprinkling lightly salted catfish with a little vegetable oil and serving with onion rings or green onions.

Recipe for dry salting capelin

This salting of capelin involves cooking without the use of water, that is, only with the use of salt and spices. The result is an excellent snack in a shorter time than using the wet salting method.

• — About a kilogram of fresh capelin carcasses.
• - Three or four tablespoons of salt.
• — Ground spices to taste – laurel, coriander, pepper, cloves.

The cooking process will be like this:

1. We clean each carcass from the insides, but do not tear off the heads, wash and dry. You can leave the carcasses whole, but then the salting time should be increased by about 4-5 hours.
2. Mix all the spices, seasonings, salt.
3. Place the fish in a salting container and carefully sprinkle the seasoning mixture over each fish.
4. Place the seafood in the refrigerator, covered, overnight. After 12-14 hours, the capelin will be completely ready, all you have to do is wash it, sprinkle with lemon juice and serve, garnishing it with any herbs you like, for example fresh green onions.

Recipe for salting capelin with salt and sugar

The recipe for homemade capelin salting will require:

• — A kilo of beautiful fish (we take capelin, but you can also salt it using this method).
• - A spoonful of sugar.
• - Two spoons of salt.
• — A medium-sized onion head.
• — Sunflower oil to taste.

The process of such salting is very simple. We take gutted and dried capelin, rub each carcass with a mixture of sugar and salt, put it on cling film, wrap it, put it in the refrigerator and wait a day. That's the whole secret of delicious salted fish.

We rinse the finished dish a little under cold water, wipe it with paper towels, season it with sunflower oil and decorate it with onion rings or half rings.

Delicious way

In addition to the usual spices and products, this recipe also uses a set of others, including mustard seeds, garlic, coriander and even honey.

• — Selected large capelin – 0.7 kg.
• - Onions - 2 heads (we recommend taking salad).
• — Garlic – 3 cloves.
• — Peppercorns – 7 pcs.
• — Lemon or lime – half a medium-sized fruit.
• — Dried ground clove buds – 3-4 pcs.
• — A tablespoon of salt.
• - A teaspoon of honey.
• - Mustard seeds - about 1 teaspoon (adjust to your own taste).
• — Ground coriander – ½ tsp.
• - Any vegetable oil - 3-4 tablespoons.
• - 2 bay leaves.
• — For decoration, a couple of sprigs of dill.

How does salting happen?

1. Wash your seafood thoroughly, place it on a plate and leave for 15 minutes.
2. Cut the onion into half rings, mix all the spices, plus lemon juice, salt, oil, honey and chopped garlic in a separate container.
3. Place the fish in a container for salting, sprinkle with onion rings, pour in the marinade, distribute the spices a little with your hands over all the products, cover, leave in the room for an hour and a half, and then put in the refrigerator for 3 hours. Everything is ready, you can serve it on the table in portions or on a beautiful dish.

Now you know how to salt capelin at home quickly and easily, and in addition to these recipes, there are many more different options. In the pickling process, you can use orange juice, your favorite spices and herbs, as well as fresh herbs and other ingredients at your own discretion. Salt with pleasure and bon appetit!

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Phosphorus and many other microelements important for health are contained in its composition. Salted capelin can be a good appetizer and an independent main course. Even a novice cook can prepare this delicacy on his own. How to pickle capelin at home? The answer to this question lies in recipes tested by experienced chefs.

What are the benefits of homemade salted capelin?

Prepare a brine from salt (140 g), sugar (1 small spoon), ground allspice (2 large spoons), chopped nutmeg (1 small spoon), cloves (half a small spoon) and 0.5 liters of boiled, cooled water. Place fish (1 kg) in a deep pan and pour marinade over it. Leave the capelin to salt at a temperature no higher than +5°C for 72 hours. Spicy salted capelin can be stored for up to 10 days.

Now you know how to pickle capelin at home and can prepare a tasty and high-quality product yourself. Such a fish will be a worthy decoration and a good snack for both everyday and festive tables.