Having entered the fish store, I looked at the refrigerators with frozen fish and my gaze fell on the capelin. Why not? Fat, often with caviar, the price is also nothing - 15 UAH. per kilo!

In general, if you have never salted fish yourself, this master class is for you.

1 . We need: 1 kg. frozen capelin - 15.00 UAH, salt, gauze (sold in a pharmacy 1x0.9m - 2.90 UAH), thread or fishing line - 1.5m, a needle, vinegar, a medium-sized bowl.

2. Put the frozen fish in a bowl and fill it with cold water. According to my observations, fish thawed in water are juicier and tastier. I always defrost fish this way, for any dish. Estimated defrosting time - 40 minutes - 1 hour.

3. Rinse the fish well and drain the water. Sprinkle the fish liberally with salt, mix well. The approximate time for capelin salting is an hour and a half. The fish is quite salted. If you like unsalted fish, you can shorten the curing time. After this time, the fish must be rinsed well. If suddenly you overexpose the fish in salt for more than an hour and a half - do not worry. Pour water over a bowl of fish and let it rest for 15-30 minutes.

5. Next, the most "knacker" moment - stringing fish on a string. The thread must be strong, capable of withstanding a weight of 1-1.5 kg. If the thread is thin, pull several threads into the needle at once. You can also use fishing line.

6. After stringing all the fish on a string, I prepare cheesecloth for covering from insects - flies, wasps, etc. To prevent flies from laying eggs on the gauze, I moisten gauze with vinegar, its smell repels insects. Even if the flies try to lay eggs, they will die in an acidic environment and the fish will be saved.

7. Next, I tie a thread with fish on a clothesline on the balcony, distribute the fish evenly along the entire length of the thread. If the thread is long, you can tie it to the rope in the middle. After that I cover the suspended fish with gauze dipped in vinegar and carefully twist both ends of the gauze, pressing them with clothespins along the entire length so that the flies do not slip inside.

Depending on the weather conditions, the fish dries on the open balcony for 1-3 days. That is, if on Wednesday after work you buy fish (18.00-19.00), defrost it (19.00-20.00), salt it (20.00-21.30), then at 22.00 it will already hang on the balcony. And it will be ready for use on Friday - Saturday.

Thus, you can salt cod fillets, cut into slices, pollock, etc., the time of salting must be selected empirically and naturally to taste.

Enjoy your weekend.

P.S. It is advisable to carry out all manipulations with fish in the absence of the wife !!!

http://dntsk-city.livejournal.com/476081.html

Capelin salting

Recipe from Vladimir Nazarov:

I want to tell you how capelin is salted (uyok) in Kamchatka and in the Magadan region, where it is caught. It is a small fish up to 22 cm in length, a kind of smelt, belongs to the salmon family, one of the most common seafood on sale. Here, they sell it cooked in all forms: just salted, dried and smoked. But the way capelin is salted in the north, I have not seen or heard, nor where. I must say that it is tastier than it is prepared there, I have not tried it anywhere either. Shop fish, for those who have tasted properly salted capelin, just slightly edible. The whole point of this method of salting capelin is that the fish is salted very little for only 20 minutes!
I looked on the Internet, there in all the recipes it is advised to salt capelin from a day to 2 hours. Some argue that capelin, more than required, will not take salt in itself. Nothing of the kind, even how he will take it. This small fish weighing only 65 grams, with tender meat, is salted very quickly. And if you salt it, say, 30 or 45 minutes, and then dry it for a couple of days, then it will only be to the taste of a lover of a strongly salty snack, and even then for beer. Therefore, I will tell you how I was taught to make capelin salting, in the north of the Magadan region in the village of Omsukchan.

We take, fresh or frozen capelin, the amount does not matter. We defrost the frozen fish completely, at room temperature, not in the microwave.

Place it in a bowl or pan, sprinkle it with plenty of salt, mix thoroughly, put a round plate on top, so that it completely covers the fish, you can use the lid of a pan with a smaller diameter, put a load on all of this.

We mark the time, after twenty minutes, remove the load, cover and rinse the fish.

Let the water drain by placing the capelin in a colander or on a net.

The fish is ready, you can just eat it after 30-40 minutes, you can dry it by hanging it on a cord, it can serve as material for other more refined recipes.

This recipe is designed for normal taste, but if you like saltier fish, you can add a salting time of 5, at most 10 minutes.

http://poleznyy.ru/domashnii-zagotovki/zasolka-moyvyi

Dried fish

Living on the Volga one cannot but talk about fish - about dried fish. The recipe is as simple as three kopecks. We catch or buy small fish, fill it with salt (yes, I completely forgot that people require proportions).

and so I had 5 kg of fish from the palm of my hand, a pack of salt is not fine, but stone, a container for salting, oppression.

Wash the fish, pour salt into the container, shift a layer of salt - a layer of fish, put oppression, leave the fish under pressure for a day.

We soak it in water for 6 hours, hang it out in a draft after protecting it from flies, and pop it at our discretion, but my daughter really loves dried capelin, the recipe is like this:

Pour capelin about a kilogram: salt one part, sugar one third part, red pepper at discretion, put the whole thing under oppression for an hour, rinse with running water and hang in the shade again protecting it from flies, very tasty!

http://4vkusa.ru/17071/%D0%B2%D1%8F%D0%BB%D0%B5%D0%BD%D0%B0%D1%8F-%D1%80%D1%8B%D0% B1% D0% BA% D0% B0

Sun-dried spicy capelin

There is nothing more delicious homemade fish. It is prepared quickly (one or two days), it turns out delicious, and the price does not bite.

Ingredients:

Sugar (faceted glass, 250 ml) - 0.5 stack.

Salt (faceted glass, 250 ml) - 1 stack

Hot red pepper (approximately, other spices can be used) - 0.5 tsp.

Vegetable oil (approximately Oleina) - 1 tbsp. l.

Capelin - 1 kg

Preparation:

We take the capelin, rinse it and put it in a bowl or pots, where we will salt it.

Prepare the curing mixture - put half a glass of sugar on 1 glass of salt, mix and mix with the fish. We leave for 1.5-2 hours. You need simple rock salt, NOT iodized !!!

If you have a small amount of fish, we make the curing mixture based on 2 parts of salt, put one part of sugar.

After 1.5 hours, we rinse one of the fish under water and taste it for salt. If it seems to you that there is enough salt, we wash the fish.

IMPORTANT! Keep in mind that when dried, the fish will give off excess moisture and the taste will be a little salty. An hour and a half is enough for me. The fish is marine and tender, salting out quickly.

Another nuance - when you rinse the fish with water to remove salt, try not to hit the water directly on the fish - the capelin is very delicate and a straight stream of water can easily "fray" the abdomen. I push the fish to one side of the bowl with my hand and the water runs between my hand and the bowl without affecting the straight fish.

So, the fish was washed out of salt, slightly soaked with a napkin. We put it on the board and use a brush to grease it with vegetable oil. Sprinkle with ground red pepper on top (better from a mill or chop with a knife so that the pepper is tiny pieces (not dust). You can also use other spices - I tried with Provencal herbs - I really liked it. And with chopped cilantro.

The fish can be sprinkled with spices on one side or on the other. Determine the amount of spices (pepper) yourself, based on your taste preferences. Keep in mind that drying a small part of the spices will crumble.

So, we take the fish and go outside (to the balcony). Of course, the easiest way to secure the fish is to use an extended (S) paper clip. At the last moment, it turned out that I had run out of them and I hung the fish on the clamps. You can take a wire and string a fish (over your head). We leave to dry. Desirable - partial shade. If there are flies, cover with gauze.

I cooked and hung the fish in the morning. The next day, at lunch, the fish is simply delicious - it has withered, but not yet dry, fat is flowing from it. You can leave it hanging further - it will only become drier and fatter. By the way, of course, the most delicious is obtained from large specimens. Dried, fatty, tasty fish is obtained - and the price, which is also not unimportant, is very affordable.

And to the beer - just breathtakingly delicious!

http://www.povarenok.ru/recipes/show/125121/

DRIED WINE WASHER Men's recipe for the day off Should I drink a beer? Preferably with a fish ... But here's the question, I don't like dried fish from supermarkets, and I can't go fishing now ... Approximately so I thought a year ago before the next weekend. For some reason, I immediately remembered my childhood, and fishing, and salting the catch. And bundles of fish salted by my grandmother, with a name unknown to me, bought frozen in a nearby store. Having entered the fish store, I looked at the refrigerators with frozen fish and my gaze fell on the capelin. Why not? Fat, often with caviar, the price is also nothing! In general, if you have never salted fish yourself, this master class is for you. 1. We need: 1 kg. frozen capelin - 15.00 UAH, salt, gauze (sold in a pharmacy 1x0.9m - 2.90 UAH), thread or fishing line - 1.5m, a needle, vinegar, a medium-sized bowl. 2. Put the frozen fish in a bowl and fill it with cold water. According to my observations, fish thawed in water are juicier and tastier. I always defrost fish this way, for any dish. Estimated defrosting time - 40 minutes - 1 hour. 3. Rinse the fish well and drain the water. Sprinkle the fish generously with salt, mix well. The approximate time for capelin salting is an hour and a half. The fish is quite salted. If you like unsalted fish, you can shorten the curing time. After this time, the fish must be rinsed well. If you suddenly overexpose the fish in salt for more than an hour and a half, do not worry. Pour water over a bowl of fish and let it rest for 15-30 minutes. 5. Next is the most "knacker" moment - stringing fish on a string. The thread must be strong, capable of withstanding a weight of 1-1.5 kg. If the thread is thin, pull several threads into the needle at once. You can also use fishing line. 6. After stringing all the fish on a string, I prepare gauze for covering from insects - flies, wasps, etc. To prevent the flies from laying eggs on the gauze, I moisten the gauze with vinegar, its smell repels insects. Even if the flies try to lay eggs, they will die in an acidic environment and the fish will be saved. 7. Next, I tie a thread with fish on a clothesline on the balcony, distribute the fish evenly along the entire length of the thread. If the thread is long, you can tie it to the rope in the middle. After that, I cover the suspended fish with gauze dipped in vinegar and carefully twist both ends of the gauze, pressing them with clothespins along the entire length so that flies do not slip inside. Depending on the weather conditions, the fish dries on the open balcony for 1-3 days. That is, if you buy fish on Wednesday after work (18. 00-19.00), defrost it (19.00-20.00) salt it (20.00-21.30), then at 22.00 it will already hang on the balcony. And it will be ready for use on Friday - Saturday. Thus, you can salt cod fillets, cut into slices, pollock, etc., the time of salting must be selected empirically and naturally to taste.

Dried capelin is one of the most popular snacks for beer today and a favorite delicacy for fans of salted fish. Many people think that buying a delicacy is easier in the store than fiddling with fish at home, but not like that. Firstly, dried capelin at home turns out to be much tastier and fatter, plus you can independently adjust the amount and types of spices used. And, secondly, you can not always be sure of the quality of the purchased delicacy, but you will know about the quality of the fish prepared with your own hands, because you will personally follow all the processes from preparing the product to drying and serving.

In order for capelin dried at home to turn out tasty, satisfying and nutritious, it is important to follow a few simple rules and recommendations.

1. In order for the capelin to turn out to be fatty and tasty, you do not need to gut the fish. Leave the carcasses intact for drying, plus use an additive such as vegetable oil in the recipe.
2. To make it convenient to dry a small fish, you should not cut off the heads, it is in the eye area that the fish is pierced, hung on a thread or wire and then hung out for drying in a well-ventilated area, for example, on a balcony.
3. Use a special mesh drying device for drying fish for drying or wrap the capelin in cheesecloth, so you can avoid annoying flies and their larvae getting into the food.
4. Use coarse salt in the cooking process, and if there is none, then fine salt will do, but it should be without iodine added. Iodized product is not suitable in this case.
5. If you take fresh frozen fish, then you will need to defrost it in advance and it is best to do this by natural defrosting, that is, in the refrigerator. When using microwaves or warm water, capelin can lose its consistency, its meat and skin will become loose and dry.

Dried capelin at home quickly

The easiest and fastest recipe that anyone can handle, even those who have nothing to do with culinary arts and cooking.

Cooking for drying capelin:

• - The fish itself is a kilogram (defrost freshly frozen in advance, you do not need to do anything with fresh).
• - 250 gr. Sahara.
• - 250 gr. coarse salt, not iodized.
• - 2 tablespoons of vegetable oil.
• - A spoonful of table vinegar.
• - Thread, fishing line or paper clips with which you will hang the capelin.
• - Enamel or plastic bowl.

Algorithm of actions for cooking:

1. We wash the capelin thoroughly, trying to do it as carefully as possible so as not to damage the skin of the fish. Let the products dry a little.

2. Put the carcasses in a bowl, sprinkle with a mixture of salt and sugar, mix with your hands, distributing the bulk composition throughout the capelin. We leave for 1.5-2 hours at room temperature. If you prefer lightly salted fish, the time for salting can be slightly reduced.

3. Pour cold water over the salted capelin, let stand for about twenty minutes, and then rinse each carcass thoroughly and place on paper towels.

5. Take a thread or fishing line, thread into a needle, string each fish, piercing the carcass in the eye area. Distribute the capelin along the string so that the carcasses do not touch one another, but at the same time they are strung tightly enough to each other.

6. Fold the food into a circle, tie the fishing line.

7. Wrap the capelin in cheesecloth and hang it with clothespins on a clothesline on your balcony or in any other well-ventilated place.

8. Dry the capelin in a wind-free area for 3 days. At the same time, you can take off the fish in two days or after four days, here you already see to your own taste how much drier or more oily you want to see your snack.

Serve dried fish soaked in vegetable oil before serving.

If you wish, in the process of preparing fish, you can add a little mixture of spices for salting fish, red or black pepper, other spices and seasonings to your recipe to taste.

Enjoy your meal!

Ask the chef!

Failed to cook the dish? Do not be shy, ask me personally.

Dried capelin: calorie content

Dried capelin at home contains many useful substances, including polyunsaturated fatty acids, iodine, selenium, amino acids and other substances no less important for the human body.

1. The calorie content of capelin dried in the classic way averages 200-230 calories per 100 g. the finished product, considering that the recipe does not use vegetable oil.
2. Dried capelin at home with the addition of vegetable oil has a calorie content of 320 to 345 calories per 100 grams of product.

Dried capelin at home is very tasty! I used to think that drying fish is extremely difficult and you need to have some kind of professional idea about it, but in fact it turned out that the main thing in the process of creating a dish is patience! Especially when the fish is already hanging and beckoning with its appetizing appearance, but you need to wait about 2-3 days.

Of course, many people dry capelin in the summer season, but I decided on such an experiment in late autumn and did not regret it - the capelin dried out at room temperature over the radiator at +22 in two days without annoying flies and other various insects. Remember that the fish should be suspended where there are air fluctuations, and even better - dried in an electric dryer, if such equipment is in your home.

Two hours of salting in warm water is enough for the fish to draw in the salt - no need to keep it, oversalt it! You can add some granulated sugar, but I had sweet paprika.

So, get the ingredients you need ready and start cooking!

Pour salt and ground black pepper into a deep baking sheet, container or gastronorm container. Other seasonings are optional!

Pour in warm water, about 30-35 ° C, dissolve the salt. Rinse the capelin. Put it in brine and leave at room temperature for 2 hours.

Remove the fish from the brine, blot it with wet wipes or towels - a prerequisite, since it will still need to be greased with oil.

Mix ground paprika with odorless vegetable oil in a separate container.

Line a baking sheet or board with parchment paper, almost overlap the capelin and brush with the prepared dressing on all sides.

Hang it on a string over a radiator or in the air so that the fish is well ventilated. Now the most important thing is that fat will drip from it, since the capelin is oily, so be sure to place a baking sheet or bowl under the fish, otherwise everything around it will splatter. So that the fish do not come into contact with each other, I glued pieces of tape on a thread between them, you can use paper clips. In this form, dry the capelin for about 2-3 days to the desired condition. In an electric dryer, it will take about a day, depending on the power of the equipment (I did not dry it there, so I cannot say for sure).

Remove the finished fish from the thread, put it on a dish or parchment paper, serve with beer: alcoholic or non-alcoholic - of your choice. It is best to store dried capelin in the refrigerator - about 2-3 days, or in the freezer, but wrapped in parchment paper, and then in a plastic bag!

Enjoy it!

Fish and seafood

Description

Ingredients

Steps

First, prepare the ingredients you want to use in this recipe for your dried fish. Also remove the threads, gauze cloth and needle immediately. By the way, you can also take frozen capelin for drying.



If you use frozen fish, place it in a deep dish, fill it with water and leave to defrost for a while. This usually takes no more than sixty minutes.



When the ingredients are thawed, rinse them well and sprinkle with plenty of salt. Also, the future delicacy can be seasoned with sugar, but this is optional. Next, mix the workpiece and put it in a convenient place for an hour and a half for salting. If you want to get fish that is not too salty, then the time for salting it can be reduced. After the indicated time, be sure to rinse the capelin from salt. If it so happened that the delicacy stayed in the saline solution more than necessary, then after salting, soak it in cold water for thirty minutes. This procedure will quickly fix the problem!



Now take the prepared fish and pull the thread through it as suggested in the photo below. Make sure the thread is thick and strong enough. Otherwise, fold it in several layers or use fishing line altogether..



As a result, you should have such a fish ring as in the photo below. The capelin should be tightly pressed against each other.



When the piece is ready, prepare the gauze cloth. To do this, place it in a container, fill it with vinegar and leave it for a while. It is necessary to moisten the gauze so that insects do not approach the fish.



Now it remains to hang the capelin in a well-ventilated area, hang it with gauze and leave it in this position for drying. This can take from one to three days. It depends on the weather conditions.



When the fish is done, remove it from the string and place it on a plate. You can send a delicacy for tasting right now, and if you want to save it, put the snack in a bag, and then in the refrigerator. Delicious homemade dried capelin is ready.



Enjoy your meal!