Salt capelin at home in brine. How to salt capelin: the secrets of home cooking. Capelin spicy slightly salted
Usually, to salt any fish quickly, 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 went fishing somewhere far away, you don’t have a refrigerator with you, but you need to. If you look a little deeper into the tricks of salting fish, then you need to add a few more components to the salt. It is these additional ingredients in the recipe that make the fish so much tastier. And it is this taste that many of us like so much, and not “naked” salt. Capelin, we already learned how to cook once, and did it in the oven (here). Now we will learn to salt fresh capelin.
Capelin salted, homemade. Recipe
Salting capelin is not difficult at all, because the fish is small, and, therefore, it is easy to “work” with it. It is best to salt capelin oily. Then you will get it very juicy, and when salted, it will acquire a simply amazing taste.
As for the ingredients of this recipe, 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 comes down only to washing this fish in water. Here, we can say, and all the preparation. But, of course, you can also gut the capelin. Although this is not at all necessary. I think it is already in a salty form, it will not be difficult. In addition, a lot of caviar often comes across in capelin, and if you salt it without gutting, then your caviar will also be salted. And who doesn't like moderately salted caviar? This is a kind of bonus to any fish, even if it is as small as capelin.
But, it was all culinary "lyrics", now it's time for practice! We will not salt the capelin in a dry way (so it will turn out dry), but by preparing a brine for this. With this brine, you can save 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 are enough) and sugar (a little less - 2 tablespoons). Capelin will turn out lightly salted, which is why we need sugar to “soften” the effect of salt. Further, for the brine, you will need to take more (5 medium-sized leaves), and to create an aroma, pour a teaspoon of allspice peas, the same amount of coriander with cloves. We also put all this variety of spices in water and boil for 10 minutes.
After boiling, this brine must be cooled down. If you do not do this, but pour the capelin directly into the hot one, then all the fat will be rendered out of it, and the brine itself will become cloudy. So, be sure to wait for the brine to cool completely. When this happens, then you can already fill them with capelin, which you previously had to put in a jar. If you love
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Cooking fish does not take much time from the hostess. Salting mine in various ways at home is a great appetizer, recipes that are easy and simple to prepare. They will delight your family and guests.
It is not customary to consider this fish a delicacy, it is not a noble category. But you can get an unusually savory snack if salting is carried out according to certain recipes. For example, when spices are added, an incomparable taste of fish is obtained. It has a lot of positive properties:
- Tender;
- Nutritious;
- It has excellent taste qualities.
There are many options for preparing fish quickly and tasty. You should take into account the details that play an important role in obtaining a delicious snack. Recipes for salting capelin entirely at home with a photo are presented below.
Salting Secrets
- Salting capelin is prepared quickly and tasty at home. This is a responsible business and for this it is worth knowing some of the secrets of salting, which are passed on from experienced chefs. They allow to improve the taste properties of salted capelin.
- For successful salting of small fish, it is necessary to choose good quality fish products. To achieve the best taste, it is better to use freshly caught fish. It is difficult, almost impossible to buy such products in shopping centers. In view of this, freshly frozen is used.
- Avoid low quality fish.
- It is important to perform a natural, long-term defrosting of the product before the salting process. Do not use warm water or microwave ovens. The fish is allowed to stand in the refrigerator for a day, during which time it will reach the stage when it thaws, all the nutrients are preserved.
- Salting is carried out at home as a whole (unpeeled), as well as gutted. An unpeeled fish needs more time to get salted. The second option is for those who want to quickly taste salted fish.
- For the brightness of taste sensations, culinary specialists recommend using ground, mixed spices. They are prepared immediately before the salting process. Ready-made spices from the supermarket will not make the product so tasty.
The traditional salting method
Salting capelin, produced at home by the traditional method, includes two options, this is dry salting and salting in brine.
Ingredients
The pickling recipe in brine requires the preparation of ingredients such as:
For dry salting you need:
Cooking
Salting step by step:
- Before pickling capelin, which is prepared at home in brine, it is cleaned, washed, and placed in a glass container;
- All cooked spices are brewed with boiling water. This is the brine, it needs cooling;
- After it cools down, fill in the fish placed in the container;
- Put in the refrigerator for a day.
Having taken it out of the brine, it is washed, sprinkled with lemon juice or vinegar (table). Sprinkle with fresh chopped herbs, as well as chopped onions in half rings.
Dry cooking:
- After cleaning the fish, it is thoroughly washed, preferably under running water;
- Throw in a sieve to flow around moisture;
- Crushed spices and salt are mixed;
- Products are placed in enamelware, you can use a glass container;
- Sprinkle the fish evenly with a mixture of spices and salt, put a dish on the container, put a press on it;
- The bowl is placed in the refrigerator for a day or night (12 hours);
- After salting, seasonings are shaken off, served at the table.
Salting capelin spicy salted
Consider two types of spicy salting - dry spicy salting and gentle salting in brine.
There is nothing tastier than just boiled potatoes with freshly cooked salted capelin and spicy salting . But buying fish of this salting in a supermarket can be disappointing. Therefore, it is recommended to cook at home, in brine or in a dry way. This one is much tastier.
Ingredients for spicy pickle
All ingredients are taken based on one kilogram of fresh-frozen fish. Would need:
- Granulated sugar;
- Salt (preferably coarse grinding);
- Ground black pepper;
- Sweet peas;
- ground ginger;
- Coriander;
- carnation;
- Lavrushka;
- ground cinnamon;
- Nutmeg.
Cooking
Follow the advice! After laying in a container where the fish was rolled, the remnants of the spicy-salt mixture remain. Do not collect it, it should remain and after washing the dishes to wash. If it is collected and added to fish, salting of the finished product may occur. So, as during deboning, a certain amount of brine has already formed. This can interfere with the spicy salting.
After the allotted time, a container with fish is taken, the resulting brine in the bowl is drained. The salted fish is transferred to cellophane (double plastic bag). It should be shifted by hand, and not transshipped. The cooking process can be considered complete. Capelin, cooked by spicy salting at home, is ready to eat.
Secrets of storing fish in a plastic bag.
Often the fish is eaten at one time. In view of what it lies in the package, for a certain period of time. It is located in the package not in layers. Constantly a small amount of brine is formed again and again. Because of this, the bottom layer may be oversalted due to excess salt. 
Placing in a bag, turning it over, makes it possible to evenly distribute the pickling composition. There is a minus - the fish in the bag can be stored for a maximum of 3 days, then the process of "suffocation" of fish products takes place.
To some, this method will seem overly rude. There is a more gentle recipe for spicy salting , it's an ambassador in brine.
The recipe for homemade spicy salted capelin is simple and easy. Brine for gentle pickling of capelin:
Ingredients
This step does not require the addition of a bay leaf.
Cooking
There are several reasons why you don't often see salted capelin in stores. It is often sold frozen or smoked. In the Culinaria stores, there is also fried capelin, but there is no salted capelin. Of course, this is a little surprising, because lightly salted capelin is very tender, tasty and healthy, so what is the secret, why can't you just buy it in a store?
The answer is simple. It is her tenderness and fat content that do not allow her to lie in brine for a long time. Soft meat spreads after 3 weeks, and fat, when oxidized, gives an unpleasant metallic taste. This should be taken into account when home salting and storage.
But, after all, we will not salt capelin on an industrial scale, and for starters, we will take only 1 kilogram of freshly frozen capelin. It needs to be thawed, but only on its own. Do not use microwave or hot water for this.
Put a block of frozen capelin in a bowl and cover with cold water. As it thaws, pick it up and put it in a bowl in which it will be salted.
While capelin is defrosting, put in a mortar:
- 3 art. l. salt;
- 1 st. l. Sahara;
- 3 bay leaves;
- Peppercorns, cloves, cumin, or whatever spices you like.
Crush the pepper and cloves with a pestle and chop the parsley and mix it all well.
Put all the capelin in a sudok, sprinkle with spices and sprinkle the reconciliation with freshly squeezed juice of half a lemon. Stir to distribute the juice and spices evenly.
Put a wooden plank on top of the fish and put oppression on top.
Now, you need to put the zudok in the refrigerator, on the lowest shelf. The time of salting capelin with dry salting, without brine, is about 72 hours.
Salted capelin can be served with boiled potatoes, only slightly flavored with unrefined vegetable oil, and onion rings.
Also, salted capelin can be used to make sandwiches. It looks much more appetizing than herring oil.
How to cook salted capelin in brine, look at the video:
What a pity that this little sea fish is undeservedly ignored, and yet it surpasses meat in the content of vitamin B and selenium. It is very rich in iodine, fluorine, calcium and sodium, and, like all marine wild fish, is saturated with omega-3 fats. We recommend including capelin in your diet if you want to regulate the work of the thyroid gland, the cardiovascular system, avoid hypertension and increase blood cholesterol. In addition, spicy salted capelin is simply delicious! With mashed potatoes or boiled potatoes in their skins, with a slice of black bread and an onion, as an appetizer or salad. In order to try all this, you definitely need to learn how to quickly and easily pickle capelin at home!
Ingredients
- - fresh-frozen capelin - 0.5 kg;
- - water - 150 ml;
- - salt - 1.5 tsp;
- - coriander grains - 1 tsp;
- - bay leaf - 2 pcs.;
- - carnation - 3 buds;
- - allspice - 5-10 pcs.
Cooking time: 12 hours. Servings: 3 pcs.
Recipe
1. Defrost capelin at a temperature of 18-20 or in the refrigerator on the bottom shelf if you are doing salting in hot summer. Then rinse the thawed capelin well, inspect so that the whole fish has the proper appearance. While capelin is defrosting, prepare salt and spices. It is not necessary to clean the fish from the insides, it will be salted uncut.
2. When all the excess water has drained, you can put the capelin in a container suitable for salting.
3. Prepare a pickling mixture of salt and ground spices in a mortar (grind everything except the bay leaf).
4. Sprinkle the capelin generously on top with the pickling mixture, then mix with your hands so that the spicy mixture gets on the fish from all sides.
5. Pour capelin with water at room temperature (filtered or chilled boiled) and put bay leaves in the brine. If the water level does not completely cover the capelin, you can put a small dish on top to lightly crush the fish with a light load. We cover the container with a lid and leave the capelin to salt for 12 hours in a room or all night. After the specified time has elapsed, or in the morning, we move the container with the finished spicy salted capelin to the refrigerator.
The taste of salted fish is incomparable to anything. Spicy salted capelin at home, the recipe of which is presented on our website, will provide you with a delicious snack that can decorate an ordinary dinner or a festive feast!
But capelin is a fish, although tasty, but quite specific. There are several banal secrets, after reading which even the most inexperienced culinary specialist will know how to prepare spicy salted capelin at home. The recipe for wet salting is based on the correctly calculated amount of ingredients needed to prepare a special marinade.
Ingredients
The recipe for spicy salted capelin at home requires you to purchase the following from your nearest store or market:
- Capelin (fresh or frozen) - 1 kg;
- Carnation - 10 buds;
- Dry bay leaf - 5 pcs.;
- A mixture of peppers (bitter, allspice, black peas) - 5 pcs.;
- Coriander - 1 teaspoon;
- Salt - 2 tablespoons;
- Sugar - 1 teaspoon;
- Water - 1 l.
Cooking process
Before salting the capelin with spicy salting, the fish must be thawed (at room temperature), rinsed under running water (2-3 times), dried and cut (each fish separately), getting rid of the insides. Rinse and dry the cleaned and prepared fish again.
To prepare the marinade, it is enough to mix water, salt, sugar, a mixture of peppers, coriander, bay leaf and cloves, bring to a boil, boil for 3-4 minutes and leave to cool in a cool, dry place.
Next, put the peeled capelin in a jar and pour the cooled marinade over. After that, put the flooded fish in a dark, cool place for 7-8 hours.
To make spicy salted capelin, the recipe of which is quite simple and unpretentious, turn out to be especially tasty, it is recommended to serve it with black bread, butter and green onions.
The remaining fish can be stored in the refrigerator, topping up the marinade from time to time. Enjoy your meal!
The taste of salted fish is incomparable to anything. Spicy salted capelin at home, the recipe of which is presented on our website, will provide you with a delicious snack that can decorate an ordinary dinner or a festive feast!
Capelin spicy salted
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 great dishes you can cook from it! For example, fry capelin in flour. Our family is very fond of home-salted capelin - an easy and quick snack to prepare. The spicy brine, which includes cloves, cumin, umbrella dill, noble laurel leaves, gives the fish a special aroma and flavor bouquet. All these spices contain essential oils, which have a pleasant spicy smell. In addition, all the ingredients of the dish are in perfect harmony with each other and complement each other wonderfully. As a result, an amazing, tender cold appetizer that can decorate even a festive table. With salted fish sold on supermarket shelves, spicy home-cured capelin cannot be compared. And all because the list of ingredients is not limited to sodium (salt) alone, but includes other components from spices and spices. Put your doubts aside and start cooking.
Recipe Information
Method of preparation: salting fish.
Total cooking time: 30 min.
Servings Per Container: 15
Ingredients:
for brine:
- water - 1 l
- sea salt - 100 g
- sugar - 2 tbsp.
- black peppercorns - 6 pcs.
- bay leaf - 4 pcs.
- cloves - 4 buds
- cumin - 1 tsp
- dill stalk with an umbrella - 2 pcs.
Cooking method:
Put the fish in a clean 1 liter glass jar or two 0.5 liter jars. You can do this in two ways: lay the capelin vertically (“standing”) or horizontally, rolling it into rings (as in this recipe). But in both cases, pack the fish tightly.
Fill the capelin laid in jars with the resulting brine. It should completely cover the fish.
- Close the jars tightly with lids and place on the bottom shelf of the refrigerator for 1 to 2 days.
- When serving, remove the fish, clean it from the insides and remove the heads. Capelin is completely ready for use. If desired, it can be sprinkled with lemon juice and lightly poured with vegetable oil.
Store the finished capelin in the refrigerator in a jar of brine. Thus, it will not spoil within two weeks. To extend the shelf life, increase the amount of salt in the solution by one and a half times. However, in this case, capelin will not be so tender and, most likely, it will have to be soaked in milk before use.
Fish prepared in this way goes well with boiled jacket potatoes and mashed potatoes. And for making canapés and sandwiches, it is completely ideal. Spread black bread with butter, put a stoned piece of spicy salted capelin on top, sprinkle with green onions, garnish with olive rings, Korean-style carrots.
Having prepared your own spicy salted capelin, you will get an excellent snack in just a few minutes. The dish requires a minimum of material costs and physical effort.
How to pickle capelin tasty and fast - proven recipes
- Time for preparing: 1 hour
- Servings: 7
- Dish type: Snack
- Kitchen: Russian
- Complexity: For a beginner
Many will be interested to know how to pickle capelin at home? We offer several salting recipes.
Salted capelin is a very tasty snack, and it will not be difficult to cook it, take note of these recipes.
How to pickle capelin tasty?
Although capelin is not considered a delicacy product, and is not included in the category of elite fish, by adding salt and spices to it, you can get a snack:
So, consider the options for how to quickly and tasty pickle capelin.
Salting a fish at home is not an easy task, but in order for the cooked product to have a great taste, you need to know the secrets from experienced chefs.
Often the success of salting small fish depends on the right fish products.
Naturally, it is best to take only caught fish for salting, but it is almost impossible to find one in supermarkets, so a freshly frozen product is often used.
The fish should be fresh, natural shade.
You can not take fish:
Poor quality fish should be discarded.
Just leave the product for 24 hours in the refrigerator - during this period it will defrost, and all the nutrients that make up the composition will remain almost in full.
You can pickle both gutted fish and not peeled.
The first option is suitable when you want to taste salted fish as quickly as possible, but salting a whole carcass will take a longer time period.
How to pickle capelin - a traditional ambassador
There are 2 recipes for salting fish at home on your own: in brine and without liquid for dry.
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.
- Carnation - 10 pcs.
- Allspice - 10 pcs.
- Water - 1 l.
Salting is pretty easy:
- The fish must be cleaned, washed, put in a glass container.
- All spices must be brewed with boiling water, this is a brine, it must be cooled.
- The cooled brine should be poured over the fish and sent to the refrigerator for 24 hours.
Before serving, the capelin should be rinsed, sprinkled with lemon juice or table vinegar and strewn with fresh chopped herbs or half rings of onion-turnips.
For cooking you will need:
- A kilo of capelin.
- Salt - 3 tbsp. l.
- Carnation - 10 pcs.
- Coriander - half a spoon.
- Lavrushka - 5 pcs.
- Cleaned capelin should be washed well under running water.
- Set aside in a sieve so that all the water flows around.
- Spices should be finely chopped and mixed with salt. Place fish products in an enameled container (glass and even plastic will do).
- Sprinkle the fish with spices and put the dish under the press. Place the container in the refrigerator for at least 12 hours.
- When you stand up how much you can eat.
Homemade salted capelin - another original salting recipe
- A kilo of capelin.
- Sunflower oil - 5 tbsp. l.
- Salt - 2 tablespoons.
- Sugar - 1 spoon.
- Onion turnip - 2 pcs.
- It's easy to cook.
- The fish should be left in the water for 60 minutes.
- After cleaning, cut off the heads and wash well.
- Mix sugar and salt. Grate each fish with this mixture, wrap with cling film and leave for 120 minutes on the table.
- Rinse the mixture from the fish and dry it with a paper towel.
- Peel the onion and cut into half rings.
- Put the capelin in a deep container. Sprinkle with onions and pour oil, you can eat.
Salted capelin with citrus juice
- A kilo of fish.
- Salt - 3 tbsp. l.
- Sugar sand - 1 tbsp. l.
- Lemon juice - 1 tbsp. l. (can be substituted with orange juice).
- The fish must be cleaned, washed and dried.
- Place in a container for salting.
- Sprinkle with all spices and pour over lemon or orange juice.
- Leave to salt.
- How long the ambassador will last depends on individual taste preferences.
- So, after 60 minutes, 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.
Do-it-yourself spicy salted capelin
- A kilo of fish.
- Lemon is half a citrus.
- Salt - 1 tbsp. l.
- Sugar sand - 1 tbsp. l.
- Allspice - 1 teaspoon.
- Carnation - 10 pcs.
- Lavrushka - 2 pcs.
- All prepared spices must be finely chopped.
- Sprinkle the cleaned and well-washed capelin with this composition. Pour the product with lemon juice.
- It's good to mix everything.
- Place the product in a glass container.
- Cover with a lid and put 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 turnip - 3 pcs.
- Garlic cloves - 3 pcs.
- Lemon is half a citrus.
- Allspice - 7 pcs.
- Carnation - 3 pcs.
- Sunflower oil - a third of a glass.
- Salt - 1 spoon.
- Unsweetened honey - 1 teaspoon
- Mustard seed - 1 teaspoon.
- Coriander - half a spoon.
- The capelin must be cleaned, the heads cut off. If you want, you can remove the spine.
- Rinse the product well.
- Peel the turnip, chop 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 marinade into capelin, mix everything well.
- Leave for 60 minutes on the table.
- When the time has passed, 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 not more than 14 days) or placed on the original plate and eaten immediately.
Ambassador of capelin at home is an easy enough process, so everyone can prepare a snack for daily consumption or for a holiday.
The product is very tasty and nutritious.
For more salted fish recipes, see here.
Many will be interested to know how to pickle capelin at home? We offer several salting recipes with photos and videos