Salt capelin at home in brine. Salted capelin

Usually, to quickly salt any fish, it is simply sprinkled with salt. This is the simplest option, without additional components in the recipe. So, they salt river fish, for example (in most cases), especially if you have gone fishing somewhere far away, you do not have a refrigerator with you, and you need to preserve the catch. If we look a little deeper into the tricks of salting fish, then we need to add a few more components to the salt. It is these additional ingredients in the recipe that make the fish much tastier. And it is this taste that many of us like so much, and not “naked” salt. We already learned how to cook capelin once, and did it in the oven (here is the recipe). Now we will learn how to salt fresh capelin.

Lightly salted capelin, homemade. Recipe

Salting capelin is not at all difficult, because the fish is small, and, therefore, it is easy to “work” with it. It is best to salt fatty capelin. Then it will turn out very juicy, and when salted it will acquire a simply amazing taste.

As for the ingredients of this recipe themselves, they are all very simple. First of all, you will need to deal with the capelin itself, that is, prepare it accordingly. All this preparation is very simple, and boils down to just washing the fish in water. That, one might say, is all the preparation. But, of course, you can also gut the capelin. Although this is not at all necessary. I think it won’t be too difficult to clean it once it’s salted. In addition, capelin often contains quite a lot of caviar, and if you salt it without gutting it, then your caviar will also be salted. And who doesn’t like moderately salted caviar? This is a kind of bonus for any fish, even such a small one as capelin.

But, this was all culinary “lyrics”, now it’s time for practice! We will not salt the capelin using the dry method (so it will turn out dry), but by preparing a brine for this. With this brine you can preserve all the juiciness and fat content of this fish. It will require a liter of water. Already in this water you will need to add salt (3 tablespoons is enough) and sugar (a little less - 2 tablespoons). The capelin will turn out lightly salted, which is why we need sugar to “soften” the effect of salt. Next, for the brine, you will need to take another bay leaf (5 medium-sized leaves), and to create the aroma, add a teaspoon of allspice peas, the same amount of coriander and cloves. We also add all this variety of spices to water and boil for 10 minutes.

After boiling, this brine must be cooled. If you don’t do this, but directly pour the capelin hot, then all the fat will melt out of it, and the brine itself will become cloudy. So, be sure to wait until the brine cools completely. When this happens, you can already pour it into the capelin, which you first had to put in a jar. If you like vinegar, you can add it (or rather the essence) when salting capelin. A teaspoon per liter jar of capelin will be quite enough. Although you can completely do without it. Taste and add salt. There is nothing complicated here, and the capelin turns out delicious.

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

Today I’ll tell you how to salt capelin without using brine. Dry-salted capelin is aromatic, tasty and will be ready within a day. The recipe for salted capelin is very simple, and is prepared almost in the same way as spicy salted capelin . But when preparing capelin according to this recipe, you can make two dishes at once, this is salted capelin , and after drying the fish, get dried capelin for beer.

To prepare salted capelin using the dry method, you need to take:

Capelin 0.5 kg, allspice peas 10 pieces, one bay leaf, salt 1 tablespoon.

Before salting, sort out the capelin, select denser fish, wash well and dry lightly.

Crush the bay leaf and peppercorns together with salt into a homogeneous mass.

Place the fish in a bowl, sprinkle with the salty spicy mixture, mix and put in the refrigerator. The next day salted capelin dry spicy salting will be ready.

Salted capelin can be eaten the next day after salting; it is somewhat reminiscent of herring, only small. A good side dish with salted capelin is mashed potatoes. Still salted capelin can be dried in air and then you will get dried fish.

To do this, salted capelin must be washed in running water, strung on stainless wire hooks and allowed to drain a little. Then hang the fish on the balcony or in a well-ventilated area to dry.

In just two to three days, salted capelin will turn into dried fish.

well and dried capelin You can use it, for example, as a fish with beer, of course, this is only for everyone. You can chew them like sunflower seeds even without beer; the fish is also quite annoying. And dried capelin, prepared according to this recipe, is eaten in one sitting, by both cheeks, so to speak.

Have you tried salt capelin? If not, then be sure to try it, because the recipe for salted capelin itself is very simple, and in terms of price it seems to be the cheapest fish. Although capelin is a small fish, it is very useful. Salt the capelin and don’t forget to leave comments on recipes and articles. Bon appetit everyone and see you soon. In the next recipe, I will definitely tell you something new and useful.

For dessert, watch a video about our giant Volga “fish” weighing 75 kg, which was worthily released into the wild.

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!

The fish is cheap and small; when fried, smoked or salted, it is incomparable. Homemade capelin has a number of advantages over store-bought ones; in addition to unconditional confidence in the quality of the product of your own production, you can vary the taste of the finished fish depending on the amount and composition of spices used. We will tell you further about how to pickle capelin at home.

How to pickle capelin in brine?

Ingredients:

capelin - 500 g;
water - 500 ml;
salt - 3 tbsp. spoons;
sugar - 1 tbsp. spoon;
bay leaf - 2-3 pcs.;
allspice - 5-6 peas.

Preparation

Boil water and simmer with allspice and laurel leaves for 10-15 minutes. After time, salt the water, add sugar to taste and cool. Place the capelin in an enamel bowl and fill it with the prepared brine. Let the fish salt in the refrigerator for 2 days, after which we drain all the liquid, otherwise the fish will be over-salted. Since salt acts as a preservative here, the fish will be suitable for consumption for the next week, provided it is stored in the refrigerator, but we guarantee that it will go away much faster.

How to pickle spicy capelin?

Ingredients:

capelin - 500 g;
salt - 1 tbsp. spoon (without slide);
lemon juice - 1 tbsp. spoon;
bay leaf - 2 pcs.;
cloves - 5-6 buds;
allspice - 4-5 peas.

Preparation

We wash the capelin and proceed to the most unpleasant operation: gutting. In fact, you don’t have to gut the fish, especially if you want the caviar to also be salted, then if you want to make eating capelin as easy as possible, then it’s better to be patient and clean it of its entrails. Afterwards, rinse the bellies of the fish again and leave them to dry.

Meanwhile, in a mortar, grind the cloves, pepper and laurel leaves into powder, then add salt and sprinkle the resulting mixture over all the capelin. Pour lemon juice over the fish, mix thoroughly, cover the container with capelin with film and leave the fish in the refrigerator for 3 days.

How to quickly pickle capelin?

You will have to prepare in advance for the operation of salting fish using the express method. First, get a good enamel pan without chips and something that will replace pressure in its function, for example, a lid/plate and a five-liter bottle. When quickly salting, it is advisable to first completely clean the fish and remove all the insides so that the salt mixture can penetrate into the flesh not only from the outside, but also from the inside.

Ingredients:

capelin - 1 kg;
salt - 3 tbsp. spoons;
bay leaf - 3 pcs.;
dried coriander - 1/2 teaspoon;
allspice peas - 1 teaspoon.

Preparation

Place the cleaned, washed and dried fish in a prepared enamel container. Grind bay leaf, dried coriander and pepper in a mortar. Mix the resulting powder with salt and sprinkle the capelin with the salt mixture. Cover everything with a plate or lid, and place pressure on top in the form of a bottle or any other container with liquid. We put the fish in the refrigerator and after 12 hours you can already enjoy perfectly salted capelin.

Surely, after cooking the fish in this way, with preliminary cleaning, you have a certain amount of caviar left that you don’t want to leave unattended. The ideal way out in this case would be salting. Salting caviar is simple: for 500 g we take 150 g of salt and vegetable oil. Dissolve 50 g of salt in 500 ml of water and pour the solution into the caviar.

Stir for 2-3 minutes, then drain the liquid and repeat the procedure 2 more times. Then put the caviar in a jar, pour in a little oil and add a teaspoon of salt. Mix everything thoroughly and fill the surface with oil to 2-3 mm. leave the caviar for 2-3 hours in the refrigerator and then serve.