EntranceHow to salt capelin fish. Salted dried capelin-recipe
capelin spicy salting, but simply - gingerbread, a very popular fish snack. It is universal, and it can be served with any vegetable side dish, but such a fish will sound best in a duet with potato dishes. They love salted capelin for its spicy flavor, given to it by spices. How to pickle capelin at home?
By the way, spicy capelin home cooking it turns out much tastier than already purchased salted fish, so do not be afraid to cook it for your relatives, because when they taste it for the first time, they will definitely ask for supplements - not a single fragrant fish will remain on the plate.
When preparing such a dish according to the recipe, you can adjust both the composition of spices and the speed of salting, but the time spent in the coolness of the fish should be at least 6 hours. You can pickle herring at home even faster, but there is a different recipe.
Ingredients:
- frozen capelin - 450 g;
- coriander in peas - 0.5 tsp;
- white sugar - 0.5 tsp;
- black pepper or sweet peas - 1 teaspoon;
- bay leaf - 3 pcs.;
- salt - 0.5 tsp;
- vegetable oil - 1 tbsp. a spoon;
- table vinegar 9% - 0.5 tbsp. spoons;
- water - 0.5 l.
Salt capelin at home (spicy salting)
Buy fresh-frozen capelin and ask that you choose only whole carcasses. To prepare the gingerbread, defrost the capelin, but do not clean it from the insides - the fish is salted whole without gutting.
Pour salt and granulated sugar into a saucepan.
Grind the pepper and coriander by grinding in a mortar or pepper mill, directly into the saucepan. Do not forget to leave a pinch of grains for the visual beauty of the dish. Pour water into the saucepan and boil the brine, and then leave it to cool, as you will need it cooled down to 30-35C. It is impossible to fill the fish carcass with hot brine, as it will simply boil in it, and not be salted.
Rinse the capelin in water and put it on bay leaves in a deep container, preferably with a lid, so that the fish in brine can then be packed and placed in the refrigerator.
Pour into container vegetable oil. You can replace it with sunflower or olive oil if you wish.
Then add 9% vinegar.
By this time, the brine will have cooled down - fill it with a fish and mix lightly so that it is all enveloped in it. Add the remaining grains and cover those with a lid, placing in the refrigerator so that the capelin flavor is not transferred to other products. Stew capelin in coolness for about 6 hours, and even better - 12.
During this time, the fish will completely absorb all the spicy aroma and become unusually delicate in taste! Serve spicy capelin immediately to the table, as, stored in brine, it softens and becomes less dense.
Don't forget to boil or fry the potatoes! Enjoy your meal!
Before writing this pickled capelin recipe, I decided to enrich my knowledge about this fish. What was my surprise when I read that capelin belongs to the salmon family. And you don't seem to be able to tell.
This marine Arctic fish, which many underestimate because of its specific taste and are classified as cheap fish (however, it is), is a close relative of such noble relatives. Unlike other types of red fish, which are marinated in a dry way, the peculiarity of pickling capelin is the use of marinade.
Pickled capelin at home, as well as fragrant spicy salted herring, sprat, salmon or mackerel are a great addition to young potatoes. As they say, tasty and inexpensive. Such lightly salted capelin is not only cheaper than ready-made purchased, although this is not the point, but much tastier. In addition, you will be completely sure of the quality of the marinade and its composition.
Ingredients:
- Water - 1.5 liters,
- Fresh-frozen capelin - 500 gr.,
- Black pepper and allspice peas,
- French beans - 1 tbsp. a spoon,
- Salt - 2 tbsp. spoons without a slide,
- Table vinegar 9% - 1. tbsp. a spoon,
- Bay leaf - 2-3 pcs.,
- Spice mix - 1 teaspoon
Pickled capelin - recipe
Before, how to cook pickled capelin you need to boil the water. Pour in salt, spices, black and allspice peas. You can also put a carnation, but I didn’t have it at hand, so I did it without it. Add bay leaf. Pour in the vinegar. Apart from table vinegar You can also use apple. Boil the marinade for 5-7 minutes. This is quite enough to soak it with aromatic spices, and the salt is completely dissolved.
Remove the saucepan from the stove. Add french mustard in grains, which will give the fish a special piquancy and slightly remove its smell.
Stir marinade.
Let it cool down to room temperature. If your capelin is frozen, then be sure to defrost it when room temperature. AT cold marinade lay out the capelin. I used to try to cut it before that, or rather, remove the head and entrails, as I advise in many recipes. Indeed, capelin salting is faster this way, but the fish loses its appearance. It is best to steam the abdomen during salting big fish- mackerel, herring and so on.
Cover the pot with a lid and place in the refrigerator. On the second day capelin, marinated at home will be ready. You can hold it longer, in which case it will become more salty, but this is already an amateur. Before serving, cut off her head, remove the insides, pour over with vegetable oil and sprinkle with onion rings. Serve as an appetizer with the main side dishes. The fillet of such a pickled capelin is well separated from the ridge.
Therefore, it can be cut and used for kapane and sandwiches, rolls. By the way, in such a marinade, you can pickle herring, herring, mackerel, sprat or any other sea fish. Try to cook also tomato sauce. Enjoy your meal.
The benefits of these inhabitants of the water depths were noted many centuries ago, and the current state of culinary art allows you to eat this product in fried, salted, smoked, boiled types. Salting occupies a special place, so this will be discussed in the article.
Fish preparation
Speaking of salting, exclusive varieties of fish (trout, salmon, etc.) usually come to mind, and if the budget is more modest, then what to do? There is an answer - we will pickle the capelin. Small, like a shrimp, fish, however, can be very tasty, especially if salted.
Salting capelin at home is by no means an elusive task, but you need to choose the right fish. First of all, you need to make sure that it is fresh, and it must also have natural color. It is better not to buy fish at all in a salting store, but if you do choose it on the shelves, you should be very careful, since there are cases when unscrupulous sellers change the expiration date or put frozen fish on the shelves - this is not to be eaten. recommended even after salting.
Salted capelin, although a budget solution, is suitable for any table, and, not being an elite delicacy, nevertheless, it will become both an excellent appetizer and a main dish that can be served with a side dish.
Capelin pickling secrets
In order to properly pickle capelin, you need to follow a number of the following rules:
- The fish, as already mentioned above, must be fresh, without a characteristic odor;
- It is forbidden to subject the fish to heat treatment when it is defrosted - it must thaw at room temperature;
- Carcasses for salting can be used both whole and gutted;
- Before starting this procedure, their scales and (or) insides should be washed with water.
| How to salt capelin | ||
| Cooking method | Required Ingredients | Cooking order |
| Traditional (in brine) | - Capelin - 1kg. - 3 tablespoons of salt - Bay leaf - 5 pieces - 10 peas of allspice |
1) Put the washed fish in a glass container; 2) Brew spices with boiling water and wait for cooling; 3) Pour the cooled brine over the fish and send it to the freezer for 24 hours; 4) Rinse before serving, sprinkle with lemon juice, garnish with chopped herbs or onion rings. |
| Traditional (dry) | - 1 kg. capelin - 3 tablespoons of salt - 10 dried clove buds - Half a tablespoon of coriander - 5 bay leaves |
1) Rinse, dry the fish; 2) Put on a glass, plastic or enameled container; 3) Grind the spices and mix them with salt; 4) Add spices to the fish and put under pressure; 6) Done. |
| Home | - 1 kg. capelin - 5 tablespoons sunflower oil - 2 tablespoons of salt - 1 spoon granulated sugar - Onion 2 heads |
1) Soak the fish for 1 hour; 2) Peel, cut off the heads and rinse thoroughly; 3) Mix sugar and salt, then rub each fish with this mixture; 4) Wrap the carcasses cling film and leave for 2 hours on the table; 5) Wash off the mixture, wipe the fish dry; 6) Put in a deep container, sprinkle with onion and pour oil 7) Ready to use. |
| Salting with citrus juice | — Kilogram of fish - 3 tablespoons of salt - 1 tablespoon of granulated sugar Lemon or orange juice - also 1 tablespoon |
1) Place the cleaned, washed and dried fish in a container for further salting; 2) Dot with spices and pour juice; 3) Leave to salt. To obtain slightly salted fish, it will be enough to leave for 1 hour, and medium salinity - for 2.4) Douse the fish with water and eat |
| Spicy Ambassador | - 1 kg. fish - Half a lemon - 1 tablespoon of granulated sugar and salt - A spoon allspice - Carnation - 10 pieces - 2 bay leaves |
1) Grind spices; 2) Sprinkle the cleaned and washed capelin; 3) Put the fish in a glass container; 6) You can eat |
| Delicious salty capelin | - 1 kg. all the same capelin - 3 heads of onion - Half a lemon - 7 pieces of allspice - 3 pcs. carnation - 1/3 cup sunflower oil - Spoon of salt - Fresh honey - 1 spoon - A spoonful of mustard seed - ½ spoon of coriander - 3 cloves of garlic |
1) Clean the fish by cutting off the head; 2) Mix with onion half rings; 3) Grind the spices in a mortar 4) Mix oil, honey, squeezed garlic, then adding spices to the resulting mass; 5) Pour the marinade, mix, then let the resulting mixture stand for 1 hour; 6) After the time has passed, transfer to the refrigerator; |
In general, there is a whole variety of capelin salting recipes. Salting such a small fish will not require excessive effort and expense, because the size of these marine life, whose body in nature does not exceed 25 centimeters in length and weighs less than 100 grams, will keep the kitchen clean, and, if desired, will cope with salting it any housewife and use it even as a main dish, serving as a side dish.
Now you know how to pickle capelin, you have an idea about salting capelin at home in brine and without it. You can salt capelin at home without wasting your time on a trip to the country and back. If you want to eat delicious and inexpensive food, this article is for you. Good luck with your culinary endeavors.
Capelin cannot be called an expensive fish, but it contains a lot of omega acids that the human body needs. Some neglect it, but in vain, because you can cook a lot from it. different dishes. Basically, this fish is fried in a pan, less often in the oven, and all because they don’t know how to pickle capelin. However, there are several recipes that will help make it very tasty. However, before salting the fish, you should find kitchen utensils, namely glass or enameled dishes. But there should be no problems with this, since every housewife has it in abundance. And if not, then for these purposes it should be purchased, since salted capelin turns out to be very tasty, and for sure, you will want to repeat this simple dish.
Dry Ambassador. The most popular is dry salting, as it does not take much time and additional components. Before salting capelin in this way, it will need to be washed well and all excess liquid removed. After that, in a mortar, you will need to grind the spices for the marinade. This fish goes well with cloves, coriander, bay leaf. It is worth noting that the amount of spices directly depends on the weight of capelin and the taste preferences of the hostess. In addition to them, you will need to add salt, so you will need 3 tablespoons per kilogram of fish. Then you can add spices to capelin. After that, you should mix everything gently, and then put the fish under pressure. For this purpose, you can take a plate. Then put on it plastic bottle with water, and the pan is placed in the refrigerator. Serve after 12 hours.
Wet ambassador. Thinking about how tasty it is to pickle capelin, you can try wet ambassador. But in this case, you will need to make a pickle, which will take time, but its recipe is simple. It will require half a liter of water (warm), in which 40 grams of salt should be dissolved. In addition, pepper to taste, bay leaf and 20 grams of sugar will need to be added to the brine. As soon as it cools, they will need to pour the capelin and put it in the refrigerator. After 2 days, it will be possible to serve fish on the table. However, the brine will need to be drained, otherwise the capelin will be too salty, and not everyone can eat it. And to add spice to the dish, you should add a little vinegar to it before serving. It is worth noting that wet salting can be used with any kind of fish.
Salting "Original". Since everyone can salt capelin at home, you can try several recipes, and not stop at just one. So very popular salting called "Original". It is quite simple, and the fish turns out just unusually tasty. In order to salt capelin in this way, it will be necessary to take freshly frozen one, and the fatter it is, the better. After that, it will need to be thawed, washed well and the gills removed. Then, in the bowl where the capelin will be salted, you need to put a few peas of black pepper and a bay leaf. The next step is to prepare the brine. To do this, add 30 grams of salt to 500 ml of water (warm), stir everything until completely dissolved. Then the capelin is placed in a bowl with pepper and parsley and poured with a solution. The fish will be ready in two days. And to make its taste more piquant, it is recommended to sprinkle it with lemon juice before serving.
Salting "Piquant". Thinking about how to salt capelin, you can try to do it according to the “Piquant” recipe. It is quite simple, but requires a lot of ingredients. So, in the store you will need to find the following seasonings: basil, cloves, cinnamon, coriander, cardamom, ginger, paprika, dried dill, parsley, curry, black pepper (ground and peas) and bay leaf. Of course, this is quite an impressive list, but the dish is worth it. If you cannot find all the components, or there is no time for this, then a mixture is quite suitable. herbs, which is available in any supermarket, of course, in this case there will be a different taste, but, nevertheless, the dish will turn out to be very unusual. If you still managed to get all the components, then they should be mixed in equal amounts and crushed. After that, 30 grams of salt should be added to this mixture and everything should be mixed well. Then the fish is placed in an enamel bowl, sprinkled with spices and put under oppression. After 12 hours, capelin can be served at the table. To improve the taste, you can pour it with vinegar or lemon juice.
Salting capelin caviar. Many housewives gut the capelin before salting it, and, as a rule, there is a lot of caviar left after that. But you shouldn’t throw it away, because it can be salted, especially since it’s not at all difficult, even for not very experienced hostess. First of all, you need to prepare all the components. For 180 grams of caviar, you will need to take 5 grams of salt, mayonnaise, sugar and oil, you can sunflower, but olive oil is better. The first step is to salt the caviar, after which the rest of the ingredients are added to it. Then everything is mixed, laid out in a jar with a tight lid and put in the refrigerator for 12 hours.
If something does not suit you in the recipes, then they can be easily changed to your own taste. After all, no one forbids experimenting, the main thing is that the main consumers are satisfied. And guests will be happy with such a delicacy, since it is rarely seen on store shelves. It will be possible to make sandwiches with caviar that will decorate even a festive table, and fish will be good as a snack. Salted capelin will appeal to everyone, you just need not be lazy, but salt this fish. The recipes above are not difficult to perform, you just need to try it once, and this dish will be on the table all the time, including on the festive one.
lovers fish dishes now presented big choice these instances. 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 its nutritional value, this representative is not inferior even to meat products. Appetizers are especially delicious. salted fish. 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 most delicious to use capelin in a salted form. There are several nuances that will help make your dish more refined.
To properly salt capelin at home, you must follow some simple rules:
- for salting it is better to use fresh fish, it should have a silvery color with a sheen;
- if the product is freshly frozen, then it is necessary to defrost 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.
The classic pickling method
Ingredients:
- 1 kg of 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 to prepare the brine. Boil water, cool a little, salt and add sugar, parsley and peppercorns. The amount of spices depends on personal taste preferences. We return the brine to the stove and boil again. The fish must be folded into a container and poured with a cold solution of water and spices. Each fish must be completely in the brine. Remove for a day in a cold place.
Advice! Taste the fish after the waited period of time. If the dish is not salty enough, then leave it for another day.
The amount of ingredients may vary depending on how much capelin needs to be salted. This method of salting is suitable for lovers of salted fish snacks.
Dry Ambassador
The dry method will appeal to those who like to cook quickly.
For this you will need:
- 1 kg of capelin;
- 3 art. l. salt;
- cloves, coriander and bay leaves - to taste.
Before salting, each fish is cleaned of the insides and washed. In a pre-prepared dish, put the carcasses, sprinkle with a mixture of spices and salt and mix well with each other. Cover with flat dishes and put the press. After 12 hours the product is ready for use.
Features of spicy salting
The method differs from others in a special set of ingredients.
For spicy salting you will need:
- 0.5 kg of capelin;
- 1 st. l. salt;
- 1 st. l. lemon juice;
- 2 laurels;
- 6 pcs. cloves;
- 5 peas of allspice.
Grind to a powder state sheets of laurel, cloves and pepper. AT ready seasoning, pour salt. We put the washed whole carcasses in a cup, add a mixture of spices, lemon juice and mix well. We cover the container with cling film and put it in a cool place for three days. The method is good because the dish is not too salty, but has a special spicy taste.
gourmet fish
The mustard seeds used in the recipe give the appetizer a specific taste and aroma. The method is suitable for fans of savory dishes.
Before salting, prepare:
- 1 kg of capelin;
- 3 onion heads;
- 3 cloves of garlic;
- 0.5 lemon;
- 7 sweet peas;
- 3 cloves;
- 1/3 st. sunflower oil;
- 1 tsp salt;
- 1 tsp liquid honey;
- 1 tsp mustard seeds;
- 0.5 tsp coriander.
We remove the head part, the insides and carefully wash the carcasses. We cut the onion into half rings and lay the fish. Separately, mix the spices by grinding them. In another plate, mix the crushed garlic cloves, vegetable oil, lemon juice and add the resulting seasoning. We fall asleep 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 on the table after two hours of aging.
Generic Method
This is another unusual ambassador of small fish. Suitable not only for capelin, but also for sprats and sprats.
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 mass of powder from all spices. Wash the fish first, but do not clean. To the bottom enamelware pour seasoning. We lay out the capelin in layers, flavoring each of them with a mixture of spices. We press the last layer with something flat and put oppression. We place the container in a cool place. After 12 hours, you can take a sample.
Advice! Keep salted capelin in the refrigerator for no more than seven days.
Recipe for pickling caviar
Salting capelin caviar is quick and easy. A simple cooking method will help with this.
Need to prepare:
- 0.5 kg of capelin caviar;
- 150 gr. salt;
- sunflower oil.
We make a solution of 0.5 liters of water and 50 grams of salt. Fill them with peeled eggs, mix, drain the water and repeat the procedure twice more. We lay out the caviar in glass jars and fill with oil. The layer should cover the mass by 3 mm. Put 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 is distinguished by a 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 on festive table there will be a beautiful, tasty and fragrant home-made capelin.