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Delicious salted capelin. How to pickle capelin at home recipe

5 RECIPES OF LAYER SALADS FOR THE NEW YEAR'S TABLE 2020. 1. Salad “Mistress” 2. Salad of pink salmon and potatoes. 3. Salad "Mushrooms in the snow." 4. Ladies' salad. 5. Salad "Bride". All housewives should definitely know the recipe for the “Mistress” salad. This salad combines completely different tastes: the sweet taste of carrots and beets, the salty taste of cheese and the pungent taste of garlic. ABOUT! This food will surprise your loved ones and friends. For the “Mistress” salad you will need: 1. Beets (2 pcs.) 2. Hard cheese (150 g.) 3. Raisins (1 handful) 4. Carrots (3 pcs.) 5. Garlic (3 cloves) 6 Walnuts (1 handful) 7. Mayonnaise “Mistress” salad recipe: Boil beets and carrots. Then grate the cooked products on a fine grater. In this case, all ingredients should be grated into separate plates. Grate the cheese also on a fine grater. The garlic should be squeezed out and the nuts should be chopped. The raisins need to be steamed; to do this, simply put them in boiling water for a few minutes. In order to give the salad a beautiful and appetizing shape, you need to assemble it in layers: 1st layer – mix carrots with mayonnaise and raisins (you can simply grease this layer with mayonnaise, but if you mix it, it will be tastier). 2nd layer – mix mayonnaise, garlic and cheese. The 3rd layer includes beets, mayonnaise and nuts. All ingredients must be mixed thoroughly. The salad can also be decorated on top. To do this, leave the carrots and cheese out of the layers. But other products can also be used in decoration. Don't ignore this salad because of the name. You will remember the taste of the dish for a long time. 2. Pink salmon and potato salad. Another delicious salad for every day or for a holiday table, all the ingredients in it are quite simple and economical, but together they give a very good combination, try it yourself. Ingredients: Canned pink salmon - 340 grams (in its own juice) Potatoes - 3-4 pieces Carrots - 3 pieces Egg - 2 pieces Onion - 1 piece Apple - 1 piece Cheese - 60 grams Canned peas - 300 grams Mayonnaise - - To taste Description preparations: If you are planning a holiday in the near future, I suggest that, in addition to all other dishes, you also prepare a salad of pink salmon and potatoes at home. It will not only look good on the table, but will also delight guests with its excellent taste. In addition to the main ingredients: pink salmon, vegetables, eggs and cheese, we will add an apple to it, which will give the salad a special twist. All in all, this simple pink salmon and potato salad recipe will definitely add some variety to your holiday menu. 1) So, to begin with, we peel the onions and chop them finely, grate the carrots on a fine grater, and also grate the cheese, but on a coarse grater. 2) Wash the apple, cut out the core, cut off the peel and grate the apple on a coarse grater. 3) Boil the potatoes in their skins until fully cooked, cool, peel and grate them. We also boil the eggs and grate them. 4) Now open the jar of pink salmon, place it on the bottom of the salad bowl and knead the fish with a fork, evenly place the onion on top, and grated potatoes on it, grease this layer with mayonnaise. Then there are canned peas, then a layer of carrots, then grated eggs and the whole thing is completed with a layer of apple, which we also grease with mayonnaise. 5) Place our salad in the refrigerator for about 3 hours so that it is thoroughly soaked, and then serve. Bon appetit everyone! 3. Salad "Mushrooms in the snow." The very hearty and tasty salad “Mushrooms in the Snow” is quite easy to prepare at home. And all the ingredients are available. Therefore, it seems to me that nothing prevents you from preparing it! Ingredients: Champignons - 500 grams Boiled meat - 400 grams Hard cheese - 200 grams Mayonnaise - 250 grams Potatoes - 5 pieces Onions - 4 pieces How to prepare "Mushrooms in the Snow Salad" 1. First, boil and cool the potatoes. If the meat is not ready yet, boil it too. Chop the onion and champignons and fry in vegetable oil. Let cool. 2. Three cheese on a fine grater. 3. Cut the meat into cubes. 4. Now lay it out in layers. Grate the potatoes and place them on the bottom. Then - mushrooms with onions, then meat and mayonnaise. Sprinkle the top of the salad with grated cheese and garnish with herbs. Ready! 4. Ladies' salad. Salad "Ladies" is a very original and unusual salad in terms of taste. If you like to experiment in cooking, a simple recipe for Ladies' salad may interest you. Ingredients: Beetroot - 2 pieces Carrots - 2 pieces Cheese - 200 grams Oranges - 2 pieces Walnuts - - To taste Mayonnaise - - To taste Salt - - To taste Description of preparation: I tell you how to prepare the Ladies' salad: 1. Beetroot and Boil the carrots until tender, peel, grate and add salt. Grate the cheese coarsely too. 2. Peel the oranges and remove the inner films. Cut the orange pulp into small pieces. 3. Finely chop the walnuts. 4. Take a round salad mold and cover it with cling film (this will make it easier to turn the salad over). We lay out the salad in layers in the following order: a layer of grated beets, mayonnaise a layer of grated cheese, mayonnaise a layer of carrots, mayonnaise a layer of oranges a layer of beets, mayonnaise a layer of nuts, mayonnaise a layer of carrots, mayonnaise a layer of cheese. 5. Let the salad stand in the refrigerator for at least half an hour, after which we carefully turn the “Ladies’ salad” onto a plate and serve. Bon appetit! 5. Salad "Bride". The “Bride” salad is perfect for both a festive table and an everyday lunch or dinner. A very simple recipe for “Bride” salad will not cause any difficulties even for an inexperienced cook. Ingredients: Beetroot - 3 pieces Carrots - 3 pieces Potatoes - 4 pieces Onion - 1 piece Chicken egg - 3 pieces Processed cheese - 100 grams Mayonnaise - - To taste Greens - - To taste How to prepare the "Bride" salad: 1. Prepare the ingredients : Boil potatoes, carrots, beets and eggs (hard-boiled) until tender. Let cool, and then grate each of these ingredients separately on a coarse grater. 2. We begin to lay out the salad in layers on a wide dish, not forgetting to lightly salt each layer and grease it with mayonnaise. The first layer is coarsely grated beets, the second is carrots, the third is potatoes, the fourth is finely chopped onion, the fifth is eggs, the sixth is grated processed cheese. 3. Decorate the salad with herbs and put it in the refrigerator for half an hour, after which the “Bride” salad will be ready to serve. Bon appetit!

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 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. Sprinkle seasoning on 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.

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 cleaned 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 homemade capelin on the festive table.

Capelin is a healthy and tasty fish. It contains a large amount of omega acids, which are beneficial for the human body. Although this product is not a delicacy, capelin is tasty, both salted and fried.

Salted fish is sold in many grocery stores, but it is much tastier to cook it yourself. There are many methods of preparation: pickling in brine, dry method, marinating, etc. Each cook has his own individual proven recipe.

Salting capelin: methods

There are 2 most common methods for salting capelin at home.

The first method is dry salting. The fish must be washed thoroughly and left for a while to allow the water to drain. To make the marinade, grind the following spices in a mortar: cloves, coriander, bay leaf (they go well with this product). The amount of seasonings should be calculated based on your taste preferences. After they are crushed, they need to be mixed with salt. By the way, for 1 kg of fish you need 3 tbsp. salt. Then combine this mixture with capelin, mix carefully and put under a press. It will be enough to place a plate or saucer on top of the saucepan in which the dish is marinated, and place a small weight or a bottle of water on top. Then all this is sent to the refrigerator for 12 hours.
The second method is brine. To prepare the marinade you need 4 tbsp. dissolve salts in 5 liters of warm boiled water. The marinade should eventually turn out strong; to check it, just put the potatoes in it - if the vegetable does not sink, then the salt is just right. You also need to add bay leaf, pepper and 2 tsp to the water. Sahara. Boil the marinade and leave to cool. After the brine has cooled, they need to pour it over the fish and put it in the refrigerator. After 2 days the dish will be ready to eat. To prevent the fish from being too salty, the marinade must be drained. Please note that without brine, capelin does not last long.

If you are planning some kind of celebration and guests are coming, and you would like to put salted capelin on the table as an appetizer, then you can prepare it using a lightly salted method. Capelin lightly salted

Compound

Capelin - 1 kg
Juice of ½ lemon
Salt - 1 tbsp. (with a slide)
Bay leaf - 2 pcs
Cloves - 10 pcs.
Sugar - 1 tbsp. (with a slide)
Allspice peas - 1 tsp.

Preparation

In a mortar and pestle, crush the cloves, bay leaves and allspice. Then add sugar and salt to this mixture and mix everything until smooth.
Place the fish in a bowl and sprinkle the resulting spice mixture on top, stir and add lemon juice
Mix everything again and transfer to a separate bowl in even rows, pressing slightly.
Cover the top with a lid and place in a dark, cool place. The next day the product is ready for use. Before serving, the capelin must be washed. If the fish sits in the refrigerator for 3 days, it will become even tastier!

How to pickle capelin caviar?

Many people like capelin caviar, which is included in various sauces and appetizers. It is sold in almost every grocery store. However, there is a big drawback - this product contains flavors and dyes. It is better to prepare the snack yourself, only then can you be sure of the naturalness of the finished product.

Compound

Capelin caviar - 180 g
Unrefined sunflower or olive oil - 1 tbsp.
Mayonnaise - 1 tsp.
Salt - 1 tsp.
Granulated sugar - 2 tsp.

Preparation

Salt the caviar, add granulated sugar, add butter and mayonnaise. Mix everything thoroughly.
Fill the jar with the resulting mixture, cover with a lid and place in a cool, dark place for approximately 12 hours.
By the way, the store-bought version of this snack still has an advantage - it lasts longer. But if you add mayonnaise to homemade caviar immediately before serving, and during the cooking process add a few drops of lemon juice or vinegar to the product, the shelf life of this dish will be significantly extended.

Compound

Salt - 100 g
Water - 1 l
Capelin caviar - 1 kg
Vegetable oil - 4 tbsp.
You need gauze (3 layers) or a fine sieve

Preparation

Place the caviar in a bowl and start preparing the brine.
Rapa is a strong saline solution. To make it, you need to boil 1 liter of water with 100 g of salt and, without cooling, pour half into a bowl with caviar. You need to stir the caviar in the water with a fork for 3 minutes. Then drain the solution. To be on the safe side, you can pour the remaining solution into the caviar again, after boiling it first. Make sure that the eggs do not cook.
Afterwards, the product should be placed on cheesecloth or a fine sieve and left for 15 minutes to allow excess liquid to drain out.
Take a clean jar and pour oil (2 tablespoons) into it, then fill it with caviar, stirring, and pour the remaining vegetable oil on top again. Close the jar with a plastic lid and leave for a couple of hours, or, of course, overnight. The caviar will be lightly salted, crumbly, and pale yellow in color.

Many people will be interested in knowing how to pickle capelin at home? We offer several salting recipes.

Salted capelin is a very tasty appetizer, and preparing it is not difficult, take note of these recipes.

How to pickle capelin deliciously?

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

delicious;
tender;
nutritious.

So, let's look at options for how to quickly and tasty pickle capelin.

A few important subtleties

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

Often the success of salting small fish depends on the correct selection of fish products.

Naturally, it is best to use only caught fish for salting, but it is almost impossible to find such fish in supermarkets, so fresh frozen products are often used.

The fish should be fresh, natural in color.

You cannot take fish:

Poor quality fish should be discarded.

Before salting, it is necessary to naturally defrost the product, i.e. under no circumstances should it be defrosted in water or in the microwave.

Just leave the product in the refrigerator for 24 hours - during this period it will defrost, and all the nutritional elements included in the composition will remain almost in full.

You can salt both gutted and uncleaned fish.

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

How to pickle capelin - traditional salting

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

Each original recipe will be discussed in detail below.

How to salt capelin in brine

For salting in brine, you need to prepare the following products:

A kilo of capelin.
Salt – 3 tbsp. l.
Lavrushka – 5 pcs.
Cloves – 10 pcs.
Allspice – 10 pcs.
Water – 1 l.

Salting is quite simple:

The fish must be cleaned, washed, and placed in a glass container.
All spices must be brewed with boiling water, this is a brine, it must cool.
Pour the cooled brine over the fish and place it in the refrigerator for 24 hours.

Before serving, the capelin should be rinsed, sprinkled with lemon juice or table vinegar and sprinkled with fresh chopped herbs or onion half rings.

Dry salting of capelin

For cooking you will need:

A kilo of capelin.
Salt – 3 tbsp. l.
Cloves – 10 pcs.
Coriander - half a spoon.
Lavrushka – 5 pcs.

Cleaned capelin should be washed well under running water.
Place on a sieve to allow all the water to flow around.
Spices need to be finely chopped and mixed with salt. Place the fish products in an enamel container (glass or even plastic will do).
Sprinkle the fish with spices and place the dish under a press. Place the container in the refrigerator for at least 12 hours.
When it has stood for as long as necessary, you can eat.

Homemade salted capelin - another recipe for original salting

A kilo of capelin.
Sunflower oil – 5 tbsp. l.
Salt – 2 spoons.
Granulated sugar – 1 spoon.
Onion – 2 pcs.

Cooking process:

Cooking is easy.
The fish should be left in the water for 60 minutes.
After cleaning, cut off the heads and wash well.
Mix granulated sugar and salt. Rub each fish with this mixture, wrap in cling film and leave on the table for 120 minutes.
Rinse the mixture off the fish and dry it with a paper towel.
Peel the onion and cut into half rings.
Place capelin in a deep container. Sprinkle with onions and pour over oil, you can eat.

Salted capelin with citrus juice

A kilo of fish.
Salt – 3 tbsp. l.
Granulated sugar – 1 tbsp. l.
Lemon juice – 1 tbsp. l. (can be replaced with orange juice).

Preparation:

The fish must be cleaned, washed and dried.
Place in a salting container.
Sprinkle with all the spices and pour over lemon or orange juice.
Leave to salt.
How long the salting will last depends on individual taste preferences.
So, after 60 minutes the capelin will be lightly salted, after 120 minutes it will already be of medium salinity.
After a while, the fish needs to be doused with water and you can eat it.

Do-it-yourself spicy salted capelin

A kilo of fish.
Lemon is half a citrus.
Salt – 1 tbsp. l.
Granulated sugar – 1 tbsp. l.
Allspice – 1 spoon.
Cloves – 10 pcs.
Lavrushka – 2 pcs.

Cooking process:

All prepared spices must be finely chopped.
Sprinkle cleaned and well-washed capelin with this mixture. Pour lemon juice over the product.
Mix everything well.
Place the product in a glass container.
Cover with a lid and place in the refrigerator for 24 hours. But if the product is salted for 72 hours, it will become even better.
Before consumption, capelin should be washed and dried with a paper towel.

Delicious salted capelin

Fish – 1 kilo.
Onion – 3 pcs.
Garlic cloves – 3 pcs.
Lemon is half a citrus.
Allspice – 7 pcs.
Cloves – 3 pcs.
Sunflower oil - a third of a glass.
Salt – 1 spoon.
Uncandied honey – 1 spoon.
Mustard seed – 1 spoon.
Coriander - half a spoon.

The capelin must be cleaned and the heads cut off. If you want, you can remove the ridge.
Rinse the product well.
Peel the onion, chop it into half rings, mix with the fish.
Grind all the spices in a mortar.
In a separate container, mix lemon juice, sunflower oil, squeezed peeled garlic. Spices must be added to the composition.
Pour the marinade into the capelin, mix everything well.
Leave on the counter for 60 minutes.
When time passes, you need to put the dishes in the refrigerator.
After 120 minutes, the fish can be placed in a glass container and the lid tightly screwed on for long-term storage (but no more than 14 days) or placed on an original plate and eaten immediately.

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

The product turns out to be very tasty and nutritious.

Bon appetit!!!

For more salted fish recipes, see here

pro-seafood.ru

How to salt capelin: secrets of home cooking

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.

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.

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.

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

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.

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.

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Vdomeeda.ru

How to salt capelin at home, tasty, quickly, in an hour

Capelin is a very tasty, healthy, nutritious and at the same time very inexpensive fish, unlike other larger sea inhabitants, which is why it is most often used in cooking by Russian housewives. This fish can be smoked, fried, boiled, salted and used to make many different very tasty multi-component dishes. Today we’ll talk about how to salt capelin yourself. We'll tell you how to salt capelin at home in different ways, and give examples of beautiful presentation of this small but incredibly tasty fish.

How to salt capelin at home deliciously: secrets and tips for salting

Salted capelin at home is very easy and simple to make, but in order for the fish to turn out not only tasty, but also appetizingly beautiful, it is important to know a few secrets of its preparation.

It is best to use fresh fish for salting, which does not have any damage to the skin or an unpleasant odor. This delicacy will be fattier and juicier than ice cream.
If you take freshly frozen capelin, you must defrost it before using it and this should be done in a natural way by placing the products for several hours (depending on the amount of capelin, 4-5 hours may be needed) from the freezer to the lower tier of the refrigerator compartment.
For salting, you can take both whole fish carcasses and gutted capelin.
Before using the product, it must be rinsed several times under cold water and then preferably dried (drying is especially important if the dry salting method is used).
Do not use expired seafood for pickling.
To prepare spicy fish, it is best to use hand-ground spices, but the seasonings that our stores offer today will also work; it’s up to you to decide what to use.

Salting capelin in brine: a classic recipe

A very simple cooking method. Thanks to it, you get an excellent aromatic snack that can be served with boiled or stewed potatoes, fresh vegetables, classic vinaigrette, solyanka, or used as an ingredient for the “Under a Fur Coat” salad, morning sandwiches, and other snacks.

You will need to take per kilogram of capelin:

- 80 gr. coarse salt.
- 6-7 bay leaves.
- 12 buds of cloves.
- 10 peas of black allspice.
- 1-1.2 liters of water.

How to pickle capelin in brine, step by step cooking process:

Wash the fish, gut it if you wish, cut off the heads, but it is best to use the whole carcass, so the product turns out juicier and fattier.
Place the washed carcasses on napkins and let dry.
Bring water to a boil and dissolve salt in it.
Add all the prepared seasonings to the brine, I recommend breaking the bay leaf finely, but you can also add whole leaves.
Let the filling cool, and in the meantime, carefully place the capelin in a container prepared for salting.
Pour the prepared brine over your food, cover with a lid and refrigerate for a day.

When serving, sprinkle the finished salted capelin with freshly squeezed lemon juice and olive oil, sprinkle with dill or fresh basil and parsley if desired.

Spicy salted capelin

Spicy capelin is not only very rich, but also aromatic; just the smell of it makes you want to eat the whole dish. Try it and you won't regret it.

For spicy pickling we take:

- 800 gr. fresh capelin.
- 2 boxes coarse salt.
- A spoonful of granulated sugar.
- 3 laurel leaves.
- Peppercorns – 10 pcs.
- Culinary cloves – 8 pcs.
- Half a small lemon.
- A few leaves of fresh parsley.
- A clove or two of garlic at your discretion.

How to make spicy salted capelin at home, preparation steps:

Using a coffee grinder, grind the pepper and cloves, and grind the bay leaves with your hands or a mortar.
Grate the zest of half a lemon.
Chop the garlic using a fine grater or press it with a garlic press.
Mix all the prepared ingredients, plus sugar and salt, in one bowl.
Squeeze the juice from the remaining half of the citrus into a cup or glass.
Wash the capelin, dry it, and transfer it to the form in which you plan to salt the product.
Sprinkle the fish with a mixture of spices, mix with your hands, but do everything carefully so as not to damage the skin and integrity of the carcasses.
Pour lemon juice over the food, stir again with your hands, cover the container and place in the refrigerator.
After 28-30 hours, your dish will be ready, you can put it on a beautiful plate, decorate with herbs, a slice of lemon and serve.

Note! The longer the dish is infused, the more aromatic and spicy it becomes, but you should not keep the fish in the specified marinade for more than 40 hours.

How to salt capelin in 1 hour

Right now we’ll tell you how to quickly salt capelin and what you need to ensure that the fish is ready in an hour. A great recipe for those who have guests on their doorstep and don’t have any snacks in the house.

You will need to prepare:

- Capelin (preferably fresh, but you can also take frozen, the main thing is to defrost it in advance) – 1 kg.
- Coarse table salt – 3 tablespoons.
- Granulated sugar – 1 spoon.
- Lemon juice (can be replaced with 6 or 9 percent vinegar) – 1.5 tablespoons.

Algorithm of actions:

We gut and wash the seafood, let it dry a little.
Place the fish carcasses in a container prepared for salting.
Mix salt and sugar, sprinkle capelin, add juice or vinegar, stir.
Cover the dish with a lid or gauze, or an ordinary newspaper, and leave it in the room to marinate and salt for an hour. Everything is ready!
We recommend sprinkling lightly salted catfish with a little vegetable oil and serving with onion rings or green onions.

This salting of capelin involves cooking without the use of water, that is, only with the use of salt and spices. The result is an excellent snack in a shorter time than using the wet salting method.

- About a kilogram of fresh capelin carcasses.
- Three or four tablespoons of salt.
- Ground spices to taste - laurel, coriander, pepper, cloves.

The cooking process will be like this:

We clean each carcass from the insides, but do not tear off the heads, wash and dry. You can leave the carcasses whole, but then the salting time should be increased by about 4-5 hours.
Mix all the spices, seasonings, salt.
Place the fish in a salting container and carefully sprinkle the seasoning mixture over each fish.
Place the seafood in the refrigerator, covered, overnight. After 12-14 hours, the capelin will be completely ready, all that remains is to rinse it, sprinkle it with lemon juice and serve, garnishing it with any herbs of your choice, for example fresh green onions.

The recipe for homemade capelin salting will require:

- A kilo of beautiful fish (we take capelin, but you can also salt sprat using this method).
- A spoonful of sugar.
- Two tablespoons of salt.
- A medium-sized onion head.
- Sunflower oil to taste.

The process of such salting is very simple. We take gutted and dried capelin, rub each carcass with a mixture of sugar and salt, put it on cling film, wrap it, put it in the refrigerator and wait a day. That's the whole secret of delicious salted fish.

We rinse the finished dish a little under cold water, wipe it with paper towels, season it with sunflower oil and decorate it with onion rings or half rings.

Delicious way

In addition to the usual spices and products, this recipe also uses a set of others, including mustard seeds, garlic, coriander and even honey.

- Selected large capelin – 0.7 kg.
- Onion – 2 heads (we recommend taking salad).
- Garlic – 3 cloves.
- Peppercorns – 7 pcs.
- Lemon or lime – half a medium-sized fruit.
- Dried ground clove buds – 3-4 pcs.
- A tablespoon of salt.
- A teaspoon of honey.
- Mustard seeds - approximately 1 teaspoon (adjust to your own taste).
- Ground coriander – ½ tsp.
- Any vegetable oil – 3-4 tablespoons.
- 2 bay leaves.
- For decoration, a couple of sprigs of dill.

How does salting happen?

Wash your seafood thoroughly, place it on a plate and leave for 15 minutes.
Cut the onion into half rings, mix all the spices, plus lemon juice, salt, oil, honey and chopped garlic in a separate container.
Place the fish in a container for salting, sprinkle with onion rings, pour in the marinade, distribute the spices a little with your hands over all the products, cover, leave in the room for an hour and a half, and then put in the refrigerator for 3 hours. Everything is ready, you can serve it on the table in portions or on a beautiful dish.

Now you know how to salt capelin at home quickly and easily, and in addition to these recipes, there are many more different options. In the pickling process, you can use orange juice, your favorite spices and herbs, as well as fresh herbs and other ingredients at your own discretion. Salt with pleasure and bon appetit!

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How to pickle capelin

Capelin is an inexpensive, but tasty, fatty and healthy fish. Because of its small size, not all housewives respect it, and this is completely in vain. If you cook this fish successfully, it will be able to seriously compete with dishes from larger inhabitants of 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 vinaigrette, and used to make salads and sandwiches. This treat is inexpensive, but many people like it.

Cooking features

To prevent home-salted capelin from disappointing you, your household and guests, you need to know a few things.

Be careful when choosing capelin. If you see that the fish looks dented or broken, has an unnatural color, or there is water or snow in the package, it is advisable to refrain from purchasing. You should also pay attention to the date of packaging of the product, its expiration date, as well as the integrity of the packaging.
Fresh fish is always juicier than frozen fish, but capelin is sold mainly fresh frozen. It doesn't matter if you let it thaw in natural conditions, avoiding temperature changes. If you take the capelin out of the freezer a day before cooking and put it in the main chamber of the refrigerator, they will have time to thaw by the right time, while maintaining their juiciness and beneficial properties. An attempt to speed up the process using a microwave or warm water will have unpleasant consequences: the fish will turn out to be dry, loose, and fragile.
Before salting, capelin should be washed and dried with a napkin. Whether to gut it and fillet it depends only on the wishes of the housewife. Usually capelin is salted whole or gutted carcasses, but it can also be salted already filleted. Then the salting will take 3 times less time, and eating the finished snack will be more enjoyable. However, in order not to clean the fish at the table, you will have to tinker with its cutting at the first stage of preparation.
If you want your salted capelin to be aromatic and have a piquant taste, it makes sense to rely on freshly hand-ground spices, rather than on ready-made store-bought seasoning sets.

You can salt capelin in brine or dry method. Each method has several recipes. The technology for salting fish may vary slightly depending on the chosen salting option. If you carefully read the recommendations accompanying the selected recipe, you will be able to avoid mistakes and get the expected result.

Classic recipe for salting capelin in brine

capelin – 0.7 kg;
salt (coarsely ground) – 60 g;
bay leaf – 5 pcs.;
cloves – 10 pcs.;
allspice – 8 pcs.;
water – 1 l.

Cooking method:

Thaw the capelin, wash, gut, decapitate, and let the fish dry slightly.
Boil water for brine. Throw spices into it (without chopping), add salt. Simmer over low heat for a few minutes until the salt dissolves.
Remove the pan with brine from the stove. Let it cool to room temperature.
Place the capelin in a glass or plastic container and fill with brine.
Cover and put in the refrigerator.

The capelin will be ready for consumption in 24 hours. Before serving, it doesn’t hurt to rinse it, sprinkle with lemon juice or vinegar, and sprinkle with chopped parsley.

Capelin in brine with garlic

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

Cooking method:

Wash the capelin. Cut off the heads of the fish, gut the carcasses, and rinse again. Let the fish dry a little and place in a bowl or mold.
Cut the garlic into slices, add to the fish, stir. Sprinkle it with lemon juice and stir again.
Boil water and dissolve salt in it.
Pour boiling water over spices. Wait for the brine to cool to room temperature. Pour it over the fish.

Place the container with capelin in the refrigerator and wait 24 hours - this will be enough for it to salt.

Recipe for dry salting capelin

capelin – 1 kg;
bay leaf – 3 pcs.;
cloves – 5 pcs.;
coriander – 5 g;
salt – 60 g.

Cooking method:

Grind the coriander and cloves in a spice grinder or coffee grinder.
Break the laurel leaves and crush them.
Mix coriander, cloves and bay leaves with coarse salt.
Wash and dry the fish with a napkin. Place it in a bowl.
Sprinkle with a mixture of salt and spices. Mix with your hands.
Cover the fish with a flat plate and place a liter jar filled with water or other weight on top. To make the jar hold better, you can first lay a napkin on the plate.
Place the capelin in the refrigerator.

You can try capelin salted according to this recipe after 12-18 hours, depending on the size of the fish.

Recipe for salting capelin with salt and sugar

capelin – 1 kg;
salt – 40 g;
sugar – 20 g;
butter, onion - for serving.

Cooking method:

Wash the capelin, clean it, removing the heads. Rinse again and dry.
Mix salt and sugar and rub each fish with this mixture.
Place the capelin on cling film, wrap it in it and put it in the refrigerator.

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

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

If you do not like lightly salted fish, you can extend the salting time by another 1-1.5 hours. You shouldn’t keep it in the marinade longer, otherwise it will become over-salted. This recipe allows you to pickle capelin quickly.

Spicy salted capelin

capelin – 1 kg;
coarse salt – 20 g;
granulated sugar – 20 g;
bay leaf – 2 pcs.;
allspice peas – 10 pcs.;
cloves – 10 pcs.;
lemon – 0.5 pcs.

Cooking method:

Using a pepper mill or coffee grinder, grind the cloves and allspice.
Break and grind the laurel leaves in a mortar.
Wash and dry the lemon. Grate the zest from half the fruit.
In a small bowl, combine salt, sugar, bay leaf, pepper, cloves and lemon zest.
Squeeze the juice from half a lemon into a separate cup.
Wash and dry the capelin, place it in a glass dish.
Sprinkle with sugar, salt and spice mixture and mix well with your hands.
Pour lemon juice over the fish and stir again.
Cover the container with capelin and put it in the refrigerator.

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

Recipe for salting capelin with spices and honey

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

Cooking method:

Prepare the capelin. It needs to be washed, gutted, and, if desired, cut into fillets. The head must be removed.
Grind cloves, pepper, mustard and coriander using a special device or in a coffee grinder. Mix with a teaspoon of salt.
Sprinkle the fish carcasses with spices and mix with your hands.
Finely chop the garlic cloves and mash them together with the remaining salt.
Add honey melted to a liquid state, juice squeezed from half a lemon and oil. Stir.
Place the fish on the dish in which you plan to serve it.
Peel the onion, cut it into thin half rings, and place on the capelin.
Pour the marinade made from butter, honey and lemon juice over the capelin.
Leave for an hour at room temperature, then put in the refrigerator for 2-3 hours. Filled capelin will marinate faster than simply peeled capelin.

Capelin salted according to the given recipe does not need additional preparation before serving: it is enough to remove it from the refrigerator.

Capelin is small in 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. Home-salted capelin has excellent organoleptic qualities. It can be salted in brine or dry, whole or cut. There are recipes by which you can salt this fish quickly, literally in 3 hours. Salted capelin can be served as an independent snack or used to prepare other dishes.

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.

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