Today I am sharing recipes on how to quickly and tasty pickle capelin at home, so as not to regret the time spent and the translated product. Long-time friends of the blog know that I am a fan of fish, I love and know how to cook it. Recently, in the comments, a friend talked about cooking fish in the oven. And I remembered, because I know how to salt it really well! So much so that it turns out to be a delicious snack.
Many people don’t like capelin too much because of its fat content, and the fish, by the way, is from the noble salmon family. And it contains various minerals, and a lot of vitamins! Only vitamin B 12 is several times more than in veal. There are important vitamins A and D, a huge amount of selenium, more than in meat.
You can salt delicious fish in brine and dry method.
How to pickle capelin at home
Here is a classic recipe for pickling in brine.
You will need:
- Capelin - 1 kg.
- Sugar - 2 teaspoons.
- Water - 1 liter.
- Salt - 4 tbsp. spoons.
- Bay leaf, black pepper - take to taste.
How to add salt:
- Wash the fish, gut it and place it in a bowl for salting (the heads do not need to be removed).
- Let's prepare the brine: dissolve the salt in warm boiled water. Add bay leaf, sugar, pepper. Put the water on the fire, let it boil, then cool.
- Pour the cooled brine over the fish until completely covered, and place in the refrigerator. The fish is ready after a day, but be sure to taste it. If it is not salted enough, leave it for another day. Decide that the capelin is ready, drain the brine. Store the fish in the refrigerator for no more than a week.
Classic dry salting - recipe
Take:
- Capelin - 1 kg.
- Salt - 3 tbsp. spoons.
- Coriander, cloves, bay leaf - take it based on your taste preferences.
How to pickle:
- Wash the fish, remove the entrails and place in a bowl for salting.
- Grind the leaf, coriander, cloves and mix with salt.
- Sprinkle the fish with seasonings, mix well and place a press on top (take a plate of a suitable size and press on top).
- Place in the refrigerator for 12 hours, I recommend cooking overnight - start tasting in the morning.
Delicious capelin in brine
My favorite option for salting capelin is finger-licking, I guarantee!
You will need:
- Capelin - 1 kg.
- Onions - 3 large pieces.
- Coarse salt - 1 teaspoon.
- Vegetable oil - 1/3 cup.
- Garlic - 3 cloves.
- Honey, liquid - 1 small spoon.
- Lemon, juice - half a lemon.
- Mustard, grains - 1 small spoon.
- Cloves - 3 pcs.
- Allspice - 7 pcs.
- Coriander - half a teaspoon.
How to pickle:
- Catch the fish in the store, defrost it, gut it - remove the head and entrails (put the caviar in a separate bowl). If you get really excited, then remove the ridge, although it’s not necessary. Keep in mind that after manipulation the weight of the fish will be halved.
- Wash the fish after cleaning, place in a bowl, add caviar. Peel the onion, cut into large half rings, add to the fish and mix.
- Now let's make the filling: in a separate bowl, mix cloves, pepper, coriander, mustard seeds, and grind in a mortar.
- Mix the juice of half a lemon, salt, honey, refined oil and pressed garlic in a small bowl. Add the brine to the seasoning mixture and stir well.
- Pour the filling into the capelin and leave at room temperature for an hour. Then keep the fish in the refrigerator for two hours, and only after that transfer it to a glass jar with a tight lid.
It is better to store in the refrigerator. Shelf life is a week. Of course, when I said the word “store in the refrigerator,” I got excited, since you are allowed to try the fish. And when you try, you won’t be able to stop, so she won’t live for a week. This way it will be no less tasty.
Spend no more than half an hour on simple salting, and in return you will get a fish that tastes incredibly reminiscent of anchovy. You’ll be happy to eat the prepared capelin on a sandwich, with potatoes, or make a roll for the holiday table (I’ll modestly keep silent about the glass, although I’m tempted to write about it).
You will find use in any salad where the recipe requires anchovy. Onions, by the way, are almost tastier than the fish itself.
Sandwich with salted capelin:
Fry the bread, brush with butter, place a slice of fresh cucumber on top and a fish fillet on top.
The benefits of these inhabitants of the aquatic depths were noted many centuries ago, and the current state of culinary science makes it possible to taste this product in fried, salted, smoked, and boiled forms. Salting occupies a special place, so this will be discussed in the article.
Preparing the fish
When talking about pickling, exclusive varieties of fish (trout, salmon, etc.) usually come to mind, but if the budget is more modest, then what to do? There is an answer - we salt the capelin. A small fish, like a shrimp, can nevertheless be very tasty, especially if it is salted.
Salting capelin at home is by no means an impossible task, but you need to choose the right fish. First of all, you need to make sure it is fresh and it must have a natural color. It is better not to buy fish at all in a salting store, but if you choose it on the shelves, you should be very careful, since there are often cases when unscrupulous sellers change the expiration date or put frozen fish on the shelves - this should not be eaten. recommended even after salting.
Salted capelin, although a budget solution, is suitable for any table, and, although not an elite delicacy, will nevertheless become both an excellent appetizer and a main dish that can be served as a side dish.
Secrets of salting capelin
In order to properly salt capelin you need to follow a number of the following rules:
- Fish, as already mentioned above, must be fresh, without a characteristic odor;
- It is forbidden to heat-treat fish when defrosting it - it must thaw at room temperature;
- Carcasses for salting can be used either whole or gutted;
- Before starting this procedure, their scales and (or) insides should be washed with water.
| How to salt capelin | ||
| Cooking method | Required Ingredients | Cooking procedure |
| Traditional (in brine) | — Capelin – 1 kg. - 3 tablespoons salt — Bay leaf – 5 pieces - 10 peas of allspice |
1) Place the washed fish in a glass container; 2) Brew the spices with boiling water and wait for cooling; 3) Pour the cooled brine over the fish and place in the freezer for 24 hours; 4) Rinse before serving, sprinkle with lemon juice, garnish with chopped herbs or onion rings. |
| Traditional (dry) | - 1 kg. capelin - 3 tablespoons salt – 10 dried clove buds - Half a tablespoon of coriander - 5 pieces of bay leaf |
1) Wash and dry the fish; 2) Place in glass, plastic or enamel containers; 3) Grind the spices and mix them with salt; 4) Add spices to the fish and put under pressure; 6) Done. |
| Home | - 1 kg. capelin - 5 tablespoons sunflower oil - 2 tablespoons salt - 1 spoon of granulated sugar — Onions 2 heads |
1) Soak the fish for 1 hour; 2) Clean, cut off the heads and rinse thoroughly; 3) Mix sugar and salt, then rub each fish with this mixture; 4) Wrap the carcasses in cling film and leave on the table for 2 hours; 5) Rinse off the mixture, wipe the fish dry; 6) Place in a deep container, sprinkle with onions and pour in oil 7) Ready to eat. |
| Pickling with citrus juice | — A kilogram of fish - 3 tablespoons salt - 1 tablespoon granulated sugar Lemon or orange juice – also 1 tablespoon |
1) Place the cleaned, washed and dried fish in a container for further salting; 2) Sprinkle with spices and pour over juice; 3) Leave to salt. To get lightly salted fish, it will be enough to leave it for 1 hour, and for medium salinity - for 2.4) Pour water over the fish and eat it |
| Spicy Ambassador | - 1 kg. fish - Half a lemon - 1 tablespoon each of granulated sugar and salt — Spoon of allspice — Cloves – 10 pieces – 2 bay leaves |
1) Grind the spices; 2) Sprinkle cleaned and washed capelin; 3) Place the fish in a glass container; 6) You can eat |
| Delicious salted capelin | - 1 kg. still the same capelin - 3 onions — Half a lemon - 7 pieces of allspice - 3 pcs. carnation - 1/3 cup sunflower oil — Spoon of salt — Fresh honey – 1 spoon — Spoon mustard seed - ½ spoon of coriander - 3 cloves of garlic |
1) Clean the fish by cutting off the head; 2) Mix with onion half rings; 3) Grind the spices in a mortar 4) Mix the oil, honey, squeezed garlic, and then add spices to the resulting mass; 5) Pour in the marinade, stir, then let the resulting mixture sit for 1 hour; 6) After the time has passed, transfer to the refrigerator; |
In general, there is a whole variety of recipes for salting capelin. Salting such small fish will not require excessive effort and expense, because the size of these sea inhabitants, whose body in nature does not exceed a length of 25 centimeters, and whose weight does not even reach 100 grams, will keep the kitchen clean and, if desired, cope with salting it any housewife and use it even as a main dish, served as a side dish.
Now you know how to pickle capelin, you have an idea about salting capelin at home in brine and without it. You can salt capelin at home without wasting your time traveling to the dacha and back. If you want to eat deliciously and inexpensively, this article is for you. Good luck in your culinary explorations.
Lovers of fish dishes are now presented with a large selection of these specimens. One of the most affordable and budget options is capelin. The fish belongs to the salmon family. Despite its small size, it brings many benefits to the human body. Capelin contains selenium, vitamins B12, A and D, as well as other valuable substances.
In terms of nutritional value, this representative is not inferior even to meat products. Snacks made from salted fish are especially tasty. It will be useful to have a recipe on hand - how to salt capelin in a simple and quick way.
Cooking secrets
Such a small representative of salmon can be fried and even smoked, but it is best to eat capelin in salted form. There are several nuances that will help make your dish more refined.
To properly salt capelin at home, you need to follow some simple rules:
- for salting, it is better to use fresh fish; it should have a silvery color with a tint;
- if the product is freshly frozen, then it needs to be defrosted only at room temperature or on the lower tier of the refrigerator;
- You can salt both whole and gutted carcasses;
- Be sure to rinse under running water.
These simple tips will help you choose the right quality fish and turn it into a real delicacy.
Classic salting method
Ingredients:
- 1 kg capelin;
- 1 liter of water;
- 2 tsp. Sahara;
- 4 tbsp. l. salt;
- black peppercorns;
- Bay leaf.
Wash and gut the carcasses without removing the heads. The next step is preparing brine. Boil water, cool slightly, salt and add sugar, bay leaves and peppercorns. The amount of spices depends on personal taste preferences. Return the brine to the stove and boil again. The fish should be placed in a container and filled with a cold solution of water and spices. Each fish must be completely in the brine. Place in a cool place for a day.
Advice! Taste the fish after waiting a period of time. If the dish is not salted enough, then leave it for another day.
The amount of ingredients may vary depending on how much capelin needs to be salted. This salting method is suitable for lovers of lightly salted fish appetizers.
Dry salting
The dry method will appeal to those who like to cook quickly.
For this you will need:
- 1 kg capelin;
- 3 tbsp. l. salt;
- cloves, coriander and laurel leaves - to taste.
Before salting, each fish is cleaned of its entrails and washed. Place the carcasses in a pre-prepared bowl, sprinkle with a mixture of spices and salt and mix well. Cover with a flat dish and place a press. After 12 hours the product is ready for use.
Features of spicy salting
The method differs from others in its special set of ingredients.
For spicy salting you will need:
- 0.5 kg capelin;
- 1 tbsp. l. salt;
- 1 tbsp. l. lemon juice;
- 2 bay leaves;
- 6 pcs. carnations;
- 5 allspice peas.
Grind the bay leaves, cloves and pepper until powdered. Add salt to the prepared seasoning. Place the washed whole carcasses in a cup, add a mixture of spices, lemon juice and mix well. Cover the container with cling film and place in a cool place for three days. The good thing about this method is that the dish is not too salty, but has a special piquant taste.
Delicacy fish
The mustard seeds used in the recipe give the snack a specific taste and aroma. The method is suitable for fans of savory dishes.
Before salting, let's prepare:
- 1 kg capelin;
- 3 onions;
- 3 cloves of garlic;
- 0.5 lemon;
- 7 sweet peas;
- 3 cloves;
- 1/3 tbsp. sunflower oil;
- 1 tsp. salt;
- 1 tsp. liquid honey;
- 1 tsp. mustard seeds;
- 0.5 tsp. coriander.
We remove the head part, entrails and thoroughly wash the carcasses. Cut the onion into half rings and add the fish. Mix the spices separately, grinding them. In another plate, mix crushed garlic cloves, vegetable oil, lemon juice and add the resulting seasoning. Cover the capelin with this mixture. Stir until the marinade is evenly distributed. We leave the dish on the table, and after an hour we put it in the cold. You can serve it after two hours of aging.
Universal method
This is another unusual ambassador for small fish. Suitable not only for capelin, but also for sprat and sprat.
Prepare the following ingredients:
- 1 kg of fish mass;
- 100 gr. salt;
- 0.5 tsp. Sahara;
- 0.5 tsp. black pepper;
- 2 cloves;
- 5 peas of allspice;
- coriander - to taste;
- cinnamon - to taste;
- a pinch of dried ginger;
- a pinch of nutmeg;
- sprig of rosemary.
We prepare a lot of powder from all the spices. Wash the fish first, but do not clean it. Pour seasoning onto the bottom of an enamel bowl. We lay out the washcloth in layers, flavoring each of them with a mixture of spices. Press down the last layer with something flat and apply pressure. Place the container in a cool place. After 12 hours, a sample can be taken.
Advice! Salted capelin should be kept in the refrigerator for no more than seven days.
Recipe for salting caviar
Salting capelin caviar is easy and quick. A simple cooking method will help with this.
You need to prepare:
- 0.5 kg capelin caviar;
- 150 gr. salt;
- sunflower oil.
We make a solution of 0.5 liters of water and 50 grams of salt. Pour the peeled eggs over it, mix, drain the water and repeat the procedure twice more. Place the caviar in glass jars and fill with oil. The layer should cover the mass by 3 mm. Place in the refrigerator for 3 hours. Salted caviar will be a great addition to breakfast.
Salting capelin at home is very quick and easy. Each recipe has a different set of spices that will give the dish a special taste. Such a small fish is usually served as an appetizer and looks nice if you decorate it with an onion on top. It is necessary to follow the correct cooking technology and then there will be beautiful, tasty and aromatic home-made capelin on the festive table.
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 the insides. 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 the 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”
- We gut the fish and remove the heads too. If desired, you can also remove the ridge. Rinse thoroughly.
- We clean the onion. Mine. Cut into large half rings. Mix with fish.
- Grind cloves, allspice, coriander, and mustard seeds in a mortar.
- In a separate bowl, mix lemon juice, vegetable oil, and peeled garlic passed through a press.
- Add crushed spices to the mixture.
- Pour the resulting marinade into the fish. Mix thoroughly. Leave for an hour at room temperature. After the specified time has passed, place the fish in the refrigerator. After two hours, the catfish can be transferred to a glass jar and sealed tightly with a lid for long-term storage (but not longer than a week), or placed on a beautiful dish and served as a snack.
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!
Capelin is a small fish, but very tasty and healthy. Omega acids, fish oil, 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?
The main advantage of salting fish at home is the fact that you buy capelin yourself and can control its quality. When preparing this delicacy, you use the spices that your family loves. In addition, for home cooking you buy fresh or frozen fish, and this is much cheaper than the cost of ready-made salted fish.
How to pickle capelin at home: traditional methods
Wash 1 kg of fish under running water and dry on a towel. Grind the spices in a mortar: bay leaf - 3 pcs., cloves - 3 pcs., coriander - 1 small spoon (the amount of spices can be changed at your discretion). Mix all spices with 3 tablespoons of salt. Place capelin in a container, sprinkle with a mixture of spices and salt. Cover the container with a dry cloth, put a board on top, and put pressure on it (a bottle of water, a weight). Transfer the container to the refrigerator. After 12 hours, you can try the fish.
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.
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.
