How to quickly salt capelin at home. Quick salting of capelin at home (in a bag)

There are several reasons why lightly salted capelin is not so often seen in stores. It is often sold frozen or smoked. In Kulinariya stores they also have fried capelin, but not lightly salted capelin. Of course, this is a little surprising, because lightly salted capelin is very tender, tasty and healthy, so what’s the secret why you just can’t buy it in the store?

The answer is simple. It is its tenderness and fat content that do not allow it to lie in brine for a long time. After 3 weeks, soft meat spreads, and fat, when oxidized, gives an unpleasant metallic taste. This should be taken into account when salting and storing at home.

But, we will not salt capelin on an industrial scale, and to begin with, we will take only 1 kilogram of freshly frozen capelin. It needs to be defrosted, but only under its own power. You cannot use a microwave or hot water for this.

Place the frozen capelin briquette in a bowl and fill with cold water. As it thaws, pick it out and put it in a container in which it will be salted.

While the capelin is defrosting, put in a mortar:

3 tbsp. l. salt;
1 tbsp. l. Sahara;
3 bay leaves;
Peppercorns, cloves, cumin, or other spices that you like best.

Crush the pepper and cloves with a pestle and chop the bay leaves and mix it all well.

Place all the capelin in a bowl, cover with spices and sprinkle the capelin with freshly squeezed juice of half a lemon. Stir to distribute juice and spices evenly.

Place a wooden plank on top of the fish and put pressure on top.

Now, you need to put the vessel in the refrigerator, on the lowest shelf. The time for salting capelin with dry salting, without brine, is about 72 hours.

Lightly salted capelin can be served with boiled potatoes, only slightly flavored with unrefined vegetable oil and onion rings.

Also, lightly salted capelin can be used to make sandwiches. It looks much more appetizing than herring oil.

How to cook lightly salted capelin in brine, watch the video:

How to pickle capelin

Lightly salted

Wash the capelin and put it in a jar.

Prepare the brine:

for 1 liter of water - 3 tbsp. salt, 2 tbsp. sugar, 5 bay leaves, 1 tsp. allspice, cloves and coriander. Bring the brine to a boil and boil for 10 minutes. Then cool and pour the fish into jars. You can add 1 tsp. vinegar essence per 1-liter jar of fish. Then the ambassador will be spicy.

Spicy lightly salted capelin

This fish is undeservedly ignored by many, but it is very tasty. Especially during the season of new potatoes - you will lick your fingers!

Necessary:

Capelin (frozen, uncut) - 1 kg
Salt - 1 tbsp. l. no slide
Sugar - 1/3 tbsp.
Spices - coriander 1 tsp, cloves 2 pcs., black pepper 15 pcs. (change to your liking)

Preparation:

Defrost the capelin (it’s better just in the air or in the refrigerator, not in the microwave).

You can salt it uncut, tear off the heads and pull out the insides, or you can even cut it straight into clean fillets.

I chose the second option - the fish was very tender and filleting was inconvenient.

From 1 kg frozen it turned out to be 750 g thawed with the heads and entrails removed.

Crush the spices in a mortar or (as I did) just mash them with a ladle.

I was too lazy to take out the mortar, but the grains were already crushed easily and to the desired size. By the way, I bought coriander at the pharmacy))).

Cover the fish with spices.

Mix, pack and put in the refrigerator for a day.

After the night (I made it in the evening) I started taking a sample - it was very tasty.

It is easier to fillet fish that has already been salted - it thickens and easily comes away from the bones and skin.

Or you can submit it this way.

A very tasty combination with an egg.

Can be added to salads.

And if you don’t finish the whole portion at once, you can store it in the freezer.

I make fillets and defrost a little when I need them.

It turns out convenient - you get your hands dirty once and stretch out the pleasure for a long time.)))

https://gurmel.ru/mojva-pryanaya-slabosolyonaya/

Salting capelin in brine

You will need:

capelin - 1 kilogram,
salt - 3 tablespoons,
bay leaf - 5 pieces,
cloves - 10 buds,
allspice - 10 peas,
water - 1 liter.

Cooking method

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

You will need:

capelin - 1 kilogram,
salt - 3 tablespoons,
cloves - 10 buds,
coriander - 1/2 teaspoon,
bay leaf - 5 pieces.

Cooking method

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

You will need:

capelin - 1 kilogram,
vegetable oil - 5 tablespoons,
salt - 2 teaspoons,
sugar - 1 teaspoon,
onions - 2 pieces.

Cooking method

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

You will need:

capelin - 1 kilogram,
salt - 3 tablespoons,
sugar - 1 tablespoon,
lemon juice - 1 tablespoon (can be replaced with orange juice).

Cooking method

We gut the fish. Mine. Let's dry. 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?

You will need:

capelin - 1 kilogram,
lemon - 1/2 piece,
salt - 1 tablespoon,
sugar - 1 tablespoon,
allspice peas - 1 teaspoon,
cloves - 10 pieces,
bay leaf - 2 pieces.

Cooking method

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”

You will need:

capelin - 1 kilogram,

onions - 3 pieces,

garlic - 3 cloves,

lemon - 1/2 piece,

allspice - 7 peas,

cloves - 3 buds,

vegetable oil - 1/3 cup,

salt - 1 teaspoon,

liquid honey - 1 teaspoon,

mustard seeds - 1 teaspoon,

coriander - 1/2 teaspoon.

Cooking method

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.

You will need:

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.

Cooking method

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. http://onwomen.ru/kak-zasolit-mojvu.html

Phosphorus and many other microelements important for health are contained in its composition. Salted capelin can be a good appetizer and an independent second 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.

Before writing this pickled capelin recipe, decided to enrich my knowledge about this fish. Imagine my surprise when I read that capelin belongs to the salmon family. But you can’t tell by looking at it.

This Arctic sea fish, which many underestimate because of its specific taste and is classified as a cheap fish (however, it is) is a close relative of such noble relatives. Unlike other types of red fish, which are pickled dry, the peculiarity of pickling capelin is the use of marinade.

Homemade pickled capelin, like aromatic, spicy-salted herring, sprat, salmon or mackerel are an excellent addition to new potatoes. As they say, tasty and inexpensive. Such lightly salted capelin is not only cheaper than ready-made store-bought, although this is not the point, but it is much tastier. In addition, you will be completely confident in the quality of the marinade and its composition.

Ingredients:

Water – 1.5 liters,
Fresh frozen capelin – 500 gr.,
Black pepper and allspice peas,
French beans - 1 tbsp. spoon,
Salt – 2 tbsp. spoons without a slide,
Table vinegar 9% - 1 tbsp. spoon,
Bay leaf – 2-3 pcs.,
Spice mixture – 1 teaspoon

Pickled capelin - recipe

Before, how to cook pickled capelin, you need to boil the water. Add salt, spices, black and allspice peas. You can also add cloves, but I didn’t have any on hand, so I made it without it. Add bay leaf. Pour in vinegar. In addition to table vinegar, you can also use apple cider vinegar. Boil the marinade for 5-7 minutes. This is enough for it to be saturated with aromatic spices and for the salt to completely dissolve.

Remove the pan from the stove. Add French mustard beans, which will give the fish a special piquancy and remove its odor a little.

Stir the marinade.

Let it cool to room temperature. If your capelin is frozen, be sure to defrost it at room temperature. Place capelin in the cold marinade. Previously, I tried to cut it up before this, or rather, remove the head and entrails, as I advise in many recipes. Indeed, salting capelin happens faster this way, but the fish loses its appearance. It is best to steam the belly while salting large fish - mackerel, herring, and so on.

Cover the pan with a lid and place in the refrigerator. On the second day capelin marinated at home will be ready. You can hold it longer, in which case it will become more salty, but this is not for everybody. Before serving, cut off its head, remove the entrails, pour in vegetable oil and sprinkle with onion rings. Serve as an appetizer with main side dishes. The fillet of such pickled capelin is easily separated from the ridge.

Therefore, it can be cut and used for kapane and sandwiches, rolls. By the way, you can marinate herring, herring, mackerel, sprat or any other sea fish in this marinade. Try making it with tomato sauce as well. Enjoy your meal.

Capelin is an inconspicuous, small fish, unfortunately, not very popular in our menu. Most of us do not consider capelin a delicacy. But how many wonderful dishes can be prepared from it! For example, . Our family really loves home-salted capelin - an easy and quick-to-prepare appetizer. A special aroma and flavor bouquet is given to the fish by a spicy brine, which contains cloves, caraway seeds, umbrella dill, and laurel leaves. All these spices contain essential oils that have a pleasant piquant aroma. In addition, all the ingredients of the dish are in perfect harmony with each other and complement each other wonderfully. The result is an amazing, tender cold appetizer that can even decorate a holiday table. Spicy home-salted capelin cannot be compared with the salted fish sold on supermarket shelves. And all because the list of ingredients is not limited to sodium (salt) alone, but includes other components from spices and herbs. Put your doubts aside and start cooking.