Capelin is an inexpensive, but tasty, fatty and healthy fish. Because of her small size, not all housewives respect her, and it is in vain. If you successfully cook this fish, she will be able to make a serious competition to dishes from the larger inhabitants of the 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 a vinaigrette, used to make salads and sandwiches. Such a treat does not cost much, but many people like it.

Cooking features

In order for capelin home salting not to disappoint you, your households and guests, you need to know a few things.

• Carefully choose your capelin. If you see that the fish looks crushed or broken, has an unnatural color, there is water or snow in the package with it, it is advisable to refrain from buying. Attention should be paid to the date of packing of the product, its shelf life, as well as the integrity of the package.
• Fresh fish is always more juicy than frozen fish, but capelin is sold mainly fresh frozen. It does not matter if you let it thaw in natural conditions, not allowing the temperature drop. If you take the capelin out of the freezer the day before cooking and put it in the main chamber of the refrigerator, they will have time to thaw by the right time, at the same time retaining their juiciness and useful properties. Attempting to speed up the process using a microwave or warm water will have unpleasant consequences: the fish will be dry, loose, fragile.
• Before salting the capelin must be washed and dried with a napkin. To gut it and carve it on fillets depends only on the desire of the hostess. Usually capelin is salted with whole or gutted carcasses, but it can be salted and already cut into fillets. Then the ambassador will take 3 times less time, and eating a ready-made snack will be more pleasant. However, in order not to clean the fish at the table, you will have to tinker with it at the first stage of cooking.
• If you want your spiced salted capelin to be fragrant and savory, it makes sense to rely on hand-milled spices, not on ready-made purchased seasonings.

Salt capelin can be in brine or dry. Each method has several recipes. The technology of salting fish may vary slightly depending on the salting option chosen. If you carefully read the recommendations that accompany the selected recipe, you can avoid mistakes and get the expected result.

The classic recipe for salting capelin in brine

• capelin - 0.7 kg;
• salt (coarse grinding) - 60 g;
• bay leaf - 5 pcs .;
• clove - 10 pcs .;
• allspice - 8 pcs .;
• water - 1 l.

Cooking method:

• Thaw capelin, wash, gut, behead, let the fish dry slightly.
• Boil brine water. Throw in her spices (without grinding), add salt. Cook over low heat for a few minutes until the salt has dissolved.
• Remove the brine pan from the stove. Allow it to cool to room temperature.
• Fold the capelin in a glass or plastic container, fill with brine.
• Cover and clean in the fridge.

The capelin will be eaten in 24 hours. Before serving, it does not hurt to rinse, sprinkle with lemon juice or vinegar, sprinkle with chopped parsley.

Capelin in brine with garlic

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

Cooking method:

• Wash capelin. Cut off the fish's heads, gut the carcasses, rinse again. Allow the fish to dry slightly and fold into a bowl or form.
• Cut the garlic into plates, add to the fish, mix. Sprinkle it with lemon juice and mix again.
• Boil water, dissolve salt in it.
• Pour boiling water over the spices. Allow the brine to cool to room temperature. Fill them with fish.

Place the container with crayfish in the fridge and wait 24 hours - this will be enough for it to be salted.

Dry salted capelin recipe

• capelin - 1 kg;
• bay leaf - 3 pcs .;
• carnation - 5 pcs .;
• coriander - 5 g;
• salt - 60 g

Cooking method:

• Grind coriander and cloves in a spice mill or coffee grinder.
• Break the leaves of laurel and ceiling.
• Mix coriander, cloves and laurel with coarse salt.
• Wash, dry the fish with a cloth. Put it in a bowl.
• Sprinkle with a mixture of salt and spices. Stir with your hands.
• Cover the fish with a flat plate, put a liter jar filled with water, or other cargo on top. To keep the bank better, you can first lay a napkin on a plate.
• Put the capelin in the refrigerator.

It is possible to try capelin salted according to this recipe in 12-18 hours, depending on the size of the fish.

Recipe for salted capelin with salt and sugar

• capelin - 1 kg;
• salt - 40 g;
• sugar - 20 g;
• oil, onions - to serve.

Cooking method:

• Wash the capelin, clean it, removing the heads. Rinse, dry.
• Mix salt with sugar, rub each fish with this mixture.
• Fold the capelin on the plastic wrap, wrap it in and put it in the fridge.

In 24 hours capelin salted according to this recipe will be ready for use. Before serving, fish should be washed, dried with a napkin, sprinkled with onion cut into thin half-rings and pour with vegetable oil.

Recipe 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 capelin, clean, cut into fillets. If caviar gets caught, do not throw it away, but pickle with the fillet.
• Place capelin fillet in a plastic container or glass mold.
• Sprinkle the fish with a mixture of salt and sugar, mix gently.
• Pour over the citrus juice, mix again.
• Cover form with gauze or cloth, leave for 1.5 hours at room temperature.

If you do not like salted fish, you can extend the time of salting for another 1-1.5 hours. It is not worth keeping it in the marinade longer, otherwise it will become salty. This recipe allows you to pickle capelin quickly.

Spiced capelin

• capelin - 1 kg;
• coarse salt - 20 g;
• granulated sugar - 20 g;
• bay leaf - 2 pcs .;
• sweet peppers - 10 pcs.;
• clove - 10 pcs .;
• lemon - 0.5 pcs.

Cooking method:

• Using a pepper mill or a coffee grinder, grind the cloves and allspice.
• Break and pound the laurel leaves in a mortar.
• Wash, dry lemon. With half of the fruit, rub the zest.
• In a small plate, mix in salt, sugar, bay leaf, pepper, cloves, and lemon zest.
• Squeeze the juice out of half a lemon into a separate cup.
• Wash, dry the capelin, put it in a glass form.
• Sprinkle with a mixture of sugar, salt and spices, mix well with your hands.
• Drizzle the fish with lemon juice, mix again.
• Cover the container with capelin and put it in the fridge.

Eating spiced salted capelin, prepared according to the above recipe, can be eaten in 24-36 hours, but if you keep it in a spicy marinade for an extra day, its taste and aroma will only improve.

Recipe for salted capelin with spices and honey

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

Cooking method:

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

In addition, before preparing for the table, salted according to the above recipe, capelin does not need additional preparation: it is enough to remove it from the refrigerator.

Capelin has a small 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. The capelin of house salting has excellent organoleptic qualities. Salt it can be in brine or dry method, whole or divided. There are recipes for which you can pickle this fish quickly, in just 3 hours. Salted capelin can be served as an independent snack, used to prepare other dishes.

Many will be interested to know how to pickle capelin at home? We offer several salted recipes.

Salted capelin is a very tasty appetizer, and it will be easy to prepare it, take note of these recipes.

How to pickle capelin tasty?

Although capelin is considered not a delicacy product, and is not included in the category of elite fish, adding salt and spices to it, you can get a snack:

• delicious;
• tender;
• nutritious.

So, consider the options for how quickly and tasty salting capelin.

• Some important subtleties

Salting the fish at home is not an easy task, but in order for the cooked product to have excellent taste, you need to know the secrets of experienced chefs.

Often, the success of salting small fish depends on the correctly selected fish products.

Naturally, it is best to take only caught fish for salting, but it is almost impossible to find one in supermarkets, so fresh-frozen food is often used.

Fish should be fresh, natural shade.

You can not take the fish:

• crumpled;
• without scales;
• yellow.

From low-quality fish should be abandoned.

Before salting, you must defrost the product, that is, in no case should you defrost it in water or in a microwave.

Just leave the product for 24 hours in the refrigeration chamber - during this period it will be defrosted, and all the nutrients that make up the composition will remain almost in full.

Salting can be as gutted fish, and not cleaned.

The first option is suitable when you want to try salted fish as quickly as possible, but for salting a whole carcass you will need a longer time period.

To taste the salted product was the most vivid, experts recommend using mixed chopped spices, which are made right before salting, and not those that are sold ready-made in shopping centers.

How to pickle capelin - the traditional ambassador

There are 2 recipes for salting fish at home on their own: in brine and without liquid to dry.

Each original recipe will be discussed in detail below.

• How to salt capelin in brine

For salting in brine it is necessary to prepare the following products:

• Kilo capelin.
• Salt - 3 tbsp. l
• Lavrushka - 5 pcs.
• Carnation - 10 pcs.
• Allspice - 10 pcs.
• Water - 1 l.

Salt is quite simple:

1. Fish must be cleaned, washed, put in glass containers.
2. All spices should be brewed with boiling water, it is a pickle, it should cool.
3. With the cooled brine, pour the fish and send to the refrigerator for 24 hours.

Before serving, rinse must be rinsed, sprayed with lemon juice or table vinegar and sprinkled with fresh chopped greens or half rings of onion turnips.

• Ambassador capelin dry method

For cooking you will need:

• Kilo capelin.
• Salt - 3 tbsp. l
• Carnation - 10 pcs.
• Coriander - half a spoon.
• Lavrushka - 5 pcs.

1. Cleaned capelin should be well washed under running water.
2. Flip on a strainer to wipe around all the water.
3. Spices need to be well chopped and mixed with salt. Fish products put in an enameled container (suitable glass and even plastic).
4. Fish should be sprinkled with spices and put the dish under the press. Place the container in the refrigerator compartment for at least 12 hours.
5. When you stand how much you need to eat.

  Homemade salted capelin - another recipe for the original salting

• Kilo capelin.
• Sunflower oil - 5 tbsp. l
• Salt - 2 spoons.
• Sugar - 1 spoon.
• Onion turnips - 2 pcs.

Cooking process:

1. Cooking is easy.
2. Fish should be left in water for 60 minutes.
3. After cleaning, cut off the head and wash well.
4. Stir the sugar and salt. Rub each fish with this mixture, wrap with food film and leave it on the table for 120 minutes.
5. Remove the mixture from the fish and dry it with a paper towel.
6. Peel and chop the onion.
7. Place capelin in a deep container. Cover with onions and pour oil, you can eat.

Salted capelin with citrus juice

• Kilo fishes.
• Salt - 3 tbsp. l
• Sugar - 1 tbsp. l
• Lemon juice - 1 tbsp. l (can be replaced with orange juice).

Cooking:

1. The fish must be cleaned, washed, dried.
2. Put in the container for salting.
3. Cover with all spices and pour over lemon or orange juice.
4. Leave salting.
5. How long the ambassador will continue depends on individual taste preferences.
6. So, in 60 minutes the capelin will be slightly salted, in 120 minutes it will already be of average salinity.
7. After a while, the fish needs to be doused with water and can be eaten.

Capelin spicy salted with their own hands

• Kilo fish.
• Lemon - half citrus.
• Salt - 1 tbsp. l
• Sugar - 1 tbsp. l
• Allspice - 1 spoon.
• Carnation - 10 pcs.
• Lavrushka - 2 pcs.

Cooking process:

1. All prepared spices must be well chopped.
2. Sprinkle cleaned and well washed capelin with this compound. Pour the product with lemon juice.
3. Good mix everything.
4. Place the product in a glass container.
5. Cover and refrigerate for 24 hours. But if the product will salt for 72 hours, it will become even better.
6. Before consumption, capelin must be washed and dried with a paper towel.

Delicious salted capelin

• Fish - 1 kilo.
• Onion turnips - 3 pcs.
• Garlic cloves - 3 pcs.
• Lemon - half citrus.
• Allspice - 7 pcs.
• Carnation - 3 pcs.
• Sunflower oil - a third of a glass.
• Salt - 1 spoon.
• Honey not candied - 1 spoon.
• Mustard seed - 1 spoon.
• Coriander - half a spoon.

1. The capelin needs to be cleaned, heads cut off. If you want, you can remove the ridge.
2. Wash the product well.
3. Peel the onion and turnip, chop into half rings, mix with the fish.
4. In a mortar it is necessary to grind all the spices.
5. In a separate container, mix the juice of lemon, sunflower oil, squeezed out peeled garlic. The composition must add spices.
6. Marinade pour in capelin, mix everything well.
7. Leave for 60 minutes on the table.
8. When the time passes, it is necessary to put the dishes in the refrigerator.
9. After 120 minutes, the fish can be put in a glass container and tightly screw the lid on for long-term storage (but not more than 14 days) or lay on the original plate and eat immediately.

Salting capelin at home is a fairly easy process, so everyone can prepare a snack for daily consumption or for a holiday.

The product is very tasty and nutritious.

Enjoy your meal!!!

Fatty fish varieties, which include capelin, are rich in omega acids necessary for human health. And let this type of fish is difficult to call it delicious, it is good in both fried and salty.

At the same time, not everyone knows   how to pickle capelin at home, which will allow you to get an excellent snack in just a few minutes with minimal material costs and physical effort. There are two options for salting the capelin.

Preparations for pickling

This will require glass or enamelware, ordinary jars do not fit, because they have a narrow neck, through which you will not put the fish under pressure. In addition, it is not very convenient to take it out of such a can, the fish is small and easily deformed.

For salting, you can use not only fresh fish, but also frozen fish. Gutting capelin or not is a personal matter.

Some housewives prefer to gut the fish immediately, so that later it was easier to eat, while others believe that the taste of caviar from capelin when salted turns out pretty spicy, so they salt it whole. The presence or absence of entrails in capelin does not affect the salting process itself.

Dry ambassador

Before salting the capelin, it must be thoroughly washed and allowed to drain excess liquid. Then, in a mortar, spices are chopped up for the marinade: the fish goes well with coriander, bay leaf, cloves. The amount of spices depends on the taste preferences and the weight of the fish.

Salt is mixed with spices, which is taken at the rate of three tablespoons per kilogram of fish, after which the composition is added to the fish, it is gently mixed and put under pressure.

To do this, it is enough to put a plate or a saucer on top, the diameter of which fits in a dish with fish, on which any load can be placed, be it a plastic bottle with water or a small weight. The pot must be put in the refrigerator and after 12 hours the fish will be ready.

Wet ambassador

The second option is how to pickle capelin, involves the use of brine. To get it in 500 grams of warm boiled water dissolves 3-4 tablespoons of salt. The brine should be very strong, one of the ways to test the adequacy of salt is to immerse the potato in it. If the brine density is normal, it will not sink.

Also, 2 teaspoons of sugar, pepper to taste, bay leaf are added to the water. When the brine has cooled, it poured the fish and put it in the fridge. According to this recipe, it will salt only after two days. Then the brine merges, otherwise the fish will turn out too salty, but you will need to eat it quickly, as it is not and it can spoil.

Capelin is a useful sea fish. It is rich in many different vitamins, only beneficial effects on the human body. Despite the fact that capelin is an inexpensive, budget fish, it is loved in any form. After all, it is low-calorie, inexpensive, incredibly useful and, moreover, very tasty.

Many housewives often ask a simple question "?". No wonder. After all, there are situations in life when there is absolutely no time for cooking.

Below are some useful and very effective recipes for how easily and quickly salted capelin at home.

First recipe how to quickly salted capelin  (dry salting).

Coriander;

Carnation;

3 tbsp. spoons of salt.

Cooking:

1. To quickly pickle capelin, you must first wash it thoroughly. Sea fish can be used both in fresh and frozen form (to your taste).

3. Attach salt and bay leaf to ground spices.

Then you need to put capelin in a dish (it is not recommended to put it in a jar, preferably in a deep plate) and put the fish under pressure, that is, just put a plate on top that is the same or larger in diameter than the plate with capelin and put any load on it .

Put capelin in the refrigerator and literally in 10-12 hours it will be ready!

This recipe is most likely to help you quickly pickle capelin.

You define it yourself - to gut capelin or not. This business and taste of everyone. Some are gutted before salting, while others really like the taste of salted capelin roe. All the same, the insides of the fish will not affect the time and quality of salting.

Recipe the second how to quickly pickle capelin (wet salting).

For cooking you will need:

500 ml. boiled water;

3-4 Art. spoons of common salt (or 1-2 tablespoons of large sea salt);

1-2 bay leaves;

1 tbsp. spoon of sugar;

Black pepper to taste.

Cooking:

1. To quickly pickle capelin, you first need to prepare a pickle. To do this, mix the warm, preheated boiled water. Pickle should be quite dense. This can be checked with a small potato. If it is immersed in water, but it does not sink, the brine is the way it should be.

2. Then add bay leaves, sugar and sulfur pepper to the brine, mix everything well. Set aside to cool.

3. After the brine has cooled, pour the fish over it and put it in the fridge for 2 days.

After the time has expired, the brine must be drained, as the fish can become very salty and the taste will spoil. A capelin cooked according to this recipe, namely in a wet salting, must be eaten within a few days, as it can easily deteriorate.

This capelin can easily be served as a tasty snack to the festive table.

These are all recipes for how to quickly salt the capelin at home. They will surely help you. Experiment, add something new, such as vinegar, other spices or greens, and the taste will be completely new, more original. You all must succeed!

By salty capelin cook potatoes and fry the cabbage, well, I already have drooling. By the way, and you know

1. Prepare all necessary products for salting capelin.

2. We wash the fish well under running water, put it in a plastic bag.


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

Culinary advice

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

4. Thoroughly mix all the ingredients with your hand or tied a bag and shake well for about 2 minutes. A bag of fish is placed in the fridge for a day.


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

6. Salted capelin cleaned and served with onions.


  7. You can also use this option: we clean the fish, cut the onion in half rings and put it in a jar in layers, pour it with vegetable oil (preferably not refined), cork with a lid, put in the fridge for a couple of hours. Salted capelin at home is ready.