Lightly salted capelin at home. Salted dried capelin recipe

09.02.2024

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.

Capelin is an inexpensive but tasty fish, which, when salted, can be an excellent alternative to the usual herring. Capelin is suitable for preparing a variety of salads, used for sandwiches or served as a separate snack.

Selection and preparation of ingredients

Ideally, the fish chosen for salting should be freshly caught, but, naturally, a fresh-frozen product is more accessible. Capelin is supposed to have a natural, uniformly silver-colored skin, always with scales and a pleasant smell. You should not take a product that has turned yellow, wrinkled or damaged in any way. The use of fish that has expired is strictly prohibited. By the way, it is better to use homemade seasonings instead of store-bought mixtures.

Before salting begins, as a rule, the product is defrosted. This should be done naturally, that is, without the help of a microwave or hot water. It will be enough to transfer the fish from the freezer to the refrigerator on the bottom shelf and within a day it will be completely defrosted and will be ready for further use. Opinions vary regarding cleaning: both ungutted and peeled capelin are allowed to be salted. Whole fish will take longer to cook, so gutted fish is more suitable when the dish needs to be created as early as possible.

Before cooking, the capelin must be washed under the tap and dried using a paper towel.

Calorie content

Salted capelin contains 217 calories per 100 grams of product. In this case, the ratio of BJU is as follows: 13.6 grams of protein, 18.1 grams of fat and 0 grams of carbohydrates. It is worth mentioning that the calorie content of 100 grams of fresh capelin corresponds to 157 calories, and fried capelin – 369 calories.

Recipes

You can prepare capelin in various ways, and the simplest one allows you to do it in sixty minutes.

In addition to a kilogram of fish, you will need:

three tablespoons of salt;
one tablespoon of sugar;
one and a half tablespoons of lemon juice or vinegar, six percent or nine percent.

The prepared fish is placed in containers. First, it is sprinkled with salt and sugar, and then filled with the selected liquid. After mixing everything thoroughly, cover the container with a lid or gauze and leave for sixty minutes at room temperature. Before serving, sprinkle the dish with vegetable oil and decorate with onions.

Classic way

Capelin can be salted using brine, which will be considered the most basic method.

For preparation you need:

kilogram of fish;
three tablespoons of salt;
ten cloves;
ten pepper balls;
five bay leaves;
liter of water.

The first step is to clean and rinse the carcass, and then put it in a glass container. To make the brine itself, you will need to pour boiling water over the spices and let them cool. Finally, the fish is filled with the resulting liquid and put into the refrigerator for a day.

Before eating, the fish will need to be lightly rinsed. By the way, in this case, capelin can be salted whole: this way the appetizer will turn out fattier with a richer taste.

Another common salting method is the following. Take:

kilogram of fish;
five tablespoons of sunflower oil;
a couple of onions;
two teaspoons of salt;
one teaspoon of sugar.

First, whole capelin must be kept in cold water for an hour. Then the carcass is cleaned, freed from the head and washed. Sugar is combined with salt, and the resulting mixture is rubbed onto the fish. The capelin is wrapped in cling film and left to soak at room temperature for a couple of hours.

In the next step, the spices are washed off and the fish is dried using napkins. The bulbs are peeled and chopped into halves of rings. The fish is transferred to a deep bowl, topped with onions and sprinkled with oil. After this, the dish is ready to eat.

Dry pickling

The dry method involves using:

kilograms of fish;
three tablespoons of salt;
half a teaspoon of coriander;
five bay leaves;
ten cloves.

In this case, the fish must be gutted and then washed under the tap. While excess water drains from the sieve, the crushed spices are mixed with salt. The carcass is transferred to a container made of glass, enamel material or plastic. Spices are poured on top, the dish is put under a press. Before it is fully ready, you will need to wait twelve hours, during which the capelin should be kept in the cold.

Salting with spices

The use of spices allows you to give a familiar dish a spicy, original taste. To implement this recipe you will need:

kilogram of capelin;
a tablespoon of salt;
a tablespoon of sugar;
half a citrus;
a teaspoon of allspice;
ten cloves;
two bay leaves.

Spices are crushed, mixed and used to rub the prepared fish. The capelin is transferred to a glass container, poured with lemon juice and covered with a lid. The product will need to be salted from a day to three, and experts recommend keeping it for as long as possible. Before serving, capelin is usually washed and dried.

It would be quite original to pickle capelin using lemon or orange juice. To do this, in addition to a kilogram of fish, you will need:

a tablespoon of sugar;
three tablespoons of salt;
a tablespoon of citrus liquid.

The fish is washed, cleaned and dried, after which it is immediately transferred to a glass container. Spices are poured over the carcass and citrus juice is poured. After an hour, the capelin will already become slightly salted, and after two hours - medium salinity, so the time of the salting process is determined depending on desires. Before serving, the dish must be rinsed with clean water.

To make capelin truly delicious, you will have to use a large number of ingredients, but the result will be above all praise. The list of components includes:

kilogram of capelin;
three onions;
half a lemon;
three cloves of garlic;
seven peppercorns;
three cloves;
a third of a glass of vegetable oil;
a teaspoon of salt;
a teaspoon of liquid honey;
a teaspoon of mustard seeds;
half a spoon of coriander.

The fish is cleaned, freed from the head and, if desired, the ridge, and then washed under the tap. The onion is peeled and chopped into halves of rings. Both ingredients are mixed.

All spices are crushed using a mortar and then combined with lemon juice, vegetable oil and pressed garlic. The resulting marinade is poured into the fish-onion combination and kept for about an hour at room temperature. Then the container is placed in the refrigerator for another couple of hours. Finally, after the specified time, the capelin is either offered for consumption or transferred to a glass jar and sealed tightly.

Cooking capelin with garlic is also popular. List of ingredients:

kilogram of fish;
liter of water;
a couple of cloves of garlic;
five grams of cumin;
five grams of coriander;
three bay leaves;
20 milliliters of lemon juice;
60 grams of salt;
ten cloves;
ten pepper balls.

The washed fish is gutted and its head is cut off. It needs to be rinsed one more time, and then transferred to a suitable form. Garlic is cut into slices and mixed with capelin.

The water is brought to a boil and the salt dissolves in it. Spices are poured with salted boiling water. As soon as the salting has cooled to an acceptable temperature, it can be poured into the fish. The container with the carcasses is put into the refrigerator for a day, after which the fish can be eaten.

Another unusual recipe allows you to prepare a very tasty snack with a spicy taste. To implement it you need:

kilogram of fish;
sprig of rosemary;
100 grams of salt;
half a teaspoon of sugar;
half a teaspoon of black pepper;
a pair of cloves;
five black peppercorns;
a pinch each of coriander, cinnamon, nutmeg and ginger.

All spices are mixed to create a single mixture. The fish is washed, but not gutted and left whole. The bottom of the enamel container is filled with seasonings.

The fish is laid out in layers, which are interspersed with aromatic mixture. The top layer must be covered with a plate, on top of which the load must be placed. The capelin is put in the refrigerator for twelve hours, after which it is allowed to be tasted.

When salting capelin at home, fresh or frozen, you need to remember that the richness and brightness of the taste depends on the time spent in brine, marinade or a mixture of spices. However, it is correct to find out the upper limit for a particular case. It is also wise to simply try the fish after a minimum period of time, and if it seems not salty enough, leave it for another day. At home, capelin should not even be kept in the refrigerator for more than a week.

It is important to mention that before serving salted capelin, it must be rinsed from the marinade.

By the way, you can also salt capelin caviar – it turns out very tasty. The brine in this case is made from 500 milliliters of water and 150 grams of salt, which is usually enough for 500 grams of fish caviar.

If capelin is salted for future use, then it will definitely need to be cleaned of the entrails and head, placed in glass jars and filled with a small amount of vegetable oil.

Subtleties of serving

Capelin will be beautiful and tasty, sprinkled with lemon juice or table vinegar, and garnished with finely chopped herbs: parsley, basil, dill and chopped pickled onions. Thin lemon slices should be carefully placed around the perimeter of the plate. It is better to complement this appetizer with boiled potatoes or sliced fresh vegetables. It would be ideal to use salted capelin to make sandwiches on rye bread. As an additional ingredient, you should take a boiled egg, onion feathers, fluffy parsley or butter.

To learn how to pickle capelin at home, see the following video.

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 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.

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!

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.