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 whole. 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!
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:
- The 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.
Do you want salted fish, but don’t like the store-bought version? We present to you the main rules on how to pickle capelin at home quickly and tasty.
Let's run for frozen capelin and make an excellent beer snack for the whole company!
Rule 1
How to do it quickly and efficiently at home? Since the fish will be eaten almost raw, choose quality frozen fish of the correct color and texture.
The fish should not fall apart, it should not be wrinkled!
Rule 2
How to salt capelin at home quickly and deliciously?
The fish must be defrosted properly.
Never put fish in hot or cold water. The correct way to defrost for salting is to leave the fish in the refrigerator overnight. 
Rule 3
How to salt capelin at home deliciously in 1 hour?
In order for the fish to be salted quickly, it is necessary to fully prepare it for this.
Clean the intestines and head, run your finger along the inside of the spine and remove any remaining entrails and blood.
Rule 4
How to salt capelin at home in a tasty and aromatic way?
Buy not ready-made sets of spices, but their components on the market and prepare the brine yourself.
Required for 1 liter of water:
- 3 full spoons of salt,
- 5 laurel trees,
- 10 carnations,
- 10 peas of allspice.
Bring to a boil and let cool. Fill the fish with cold water.
Rule 5
How to pickle capelin tasty and safely at home?
The main rule when salting is to adhere to hygiene and maintain the correct temperature conditions for storing fish.
Rule 6
How to pickle capelin at home? The pickling recipe is simple. Watch step by step:
- After the fish has been marinated overnight in the marinade,
- It needs to be pulled out
- Rinse in clean water
- Place in a glass container
- Cut the onion into rings
- Add unrefined sunflower oil and a cap of vinegar (or lemon).
- Leave for 1 hour.
There is another way to pickle at home using the quick dry method.
To do this, use the same seasonings, only they are not dissolved in water, but simply sprinkled thoroughly on the fish, put under a press and kept in the refrigerator for a day.
Now you know how to deliciously salt capelin at home in two ways.
Today we will tell you how to make capelin salting at home in brine.
Basically, the success of cooking fish depends on its correct choice.
Since finding freshly caught fish in our area is not so easy, you need to be content with the freshly frozen option.
When choosing a fish, be sure to pay attention to its appearance, what the scales look like, whether there are any flaws on the body, whether the color has changed from silver to yellowish.
Do you want to know how to make it at home in brine, but there is no suitable recipe to bring your idea to life? These two versions of such capelin will definitely become your favorites. 
Recipe 1: Salting capelin in classic brine
Ingredients:
- 700 grams of capelin;
- 3 tbsp salt;
- 5 bay leaves;
- 10 clove buds;
- 8 peas of allspice;
- 1 liter of water.
Cooking method:
- Since it’s not so easy to find freshly caught fish on store shelves, pay attention to. Defrost it naturally; under no circumstances pour hot water or boiling water over it, because then you will completely ruin the texture and taste of the meat. After defrosting, rinse under running water, remove the head, and gut the insides; you should be left with clean fillets. Place the capelin in a glass or stainless steel container.
- Place all the spices in a container and pour boiling water over it. Let the brine steep and cool.
- Pour cold brine over the fish and place it in the refrigerator to steep for about a day.
- Before use, it is recommended to rinse the capelin and sprinkle with lemon juice or vinegar. For best flavor, serve this dish with greens.
Recipe 2: Salting capelin in spicy brine
Ingredients:
- 1 kilogram of capelin;
- 3 tbsp salt;
- 5 bay leaves;
- spicy spices - 3 tbsp;
- garlic – 2 cloves;
- 8 peas of allspice;
- 1 liter of water;
Cooking method:
- Defrost freshly frozen capelin naturally and rinse under running water. Rid her of her entrails and remove her head. Place the capelin in a glass or aluminum container.
- Pour a liter of boiling water over all the spices and let them cool and brew.
- Pour cold brine over the fish and add a little lemon juice at the end. Keep the marinated fish in the refrigerator for a day.
- Before serving, rinse the fish, sprinkle with lemon juice and garnish with sprigs of herbs or chopped onion.
- It is very simple to choose a side dish for the delicacy we have prepared; it can be potatoes cooked in different ways, or wild or white rice.
Bon appetit!
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”
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!