How to pickle capelin

How to pickle capelin

Capelin is an inexpensive, but tasty, fatty and healthy fish. Because of her small size, not all housewives respect her, and it is in vain. If you successfully cook this fish, she will be able to make a serious competition to dishes from the larger inhabitants of the 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 a vinaigrette, used to make salads and sandwiches. Such a treat does not cost much, but many people like it.

Cooking Features

In order for capelin home salting not to disappoint you, your households and guests, you need to know a few things.

  • Be careful when choosing a capelin. If you see that the fish looks crushed or broken, has an unnatural color, there is water or snow in the package with it, it is advisable to refrain from buying. Attention should be paid to the date of packing of the product, its shelf life, as well as the integrity of the package.
  • Fresh fish is always more juicy than frozen fish, but capelin is sold mostly fresh-frozen. It does not matter if you let it thaw in natural conditions, not allowing the temperature drop. If you remove the capelin from the freezer the day before cooking and put it in the main chamber of the refrigerator, they will have time to thaw by the required time, while retaining their juiciness and useful properties. Attempting to speed up the process using a microwave or warm water will have unpleasant consequences: the fish will be dry, loose, fragile.
  • Before salting the capelin needs to be washed and dried with a napkin. To gut it and carve it on fillets depends only on the desire of the hostess. Usually capelin is salted with whole or gutted carcasses, but it can be salted and already cut into fillets. Then the ambassador will take 3 times less time, and eating a ready-made snack will be more pleasant. However, in order not to clean the fish at the table, you will have to tinker with it at the first stage of cooking.
  • If you want your spiced salted capelin to be fragrant and have a savory taste, it makes sense to rely on hand-milled spices, not on ready-made purchase of seasonings.

Salt the capelin in brine or dry. Each method has several recipes. The technology of salting fish may vary slightly depending on the salting option chosen. If you carefully read the recommendations that accompany the selected recipe, you can avoid mistakes and get the expected result.

A classic recipe for salting capelin in brine

Composition:

  • capelin - 0, 7 kg;
  • salt (coarse) - 60 g;
  • bay leaf - 5 pcs .;
  • carnation - 10 pcs .;
  • allspice - 8 pcs .;
  • water - 1 l.

Method of preparation:

  • Thaw the capelin, wash, gut, behead, let the fish dry slightly.
  • Boil brine water. Throw in her spices (without grinding), add salt. Cook over low heat for a few minutes until the salt has dissolved.
  • Remove the brine pan from the stove. Allow it to cool to room temperature.
  • Fold the capelin in a glass or plastic container, fill with brine.
  • Cover and put in the fridge.

The capelin will be eaten in 24 hours. Before serving, it does not hurt to rinse, sprinkle with lemon juice or vinegar, sprinkle with chopped parsley.

Capelin in brine with garlic

Composition:

  • capelin - 1 kg;
  • water - 1 l;
  • garlic - 2 cloves;
  • Cumin - 5 g;
  • coriander - 5 g;
  • carnation - 10 pcs .;
  • allspice - 10 pcs .;
  • bay leaf - 3 pcs .;
  • lemon juice - 20 ml;
  • coarse salt - 60 g.

Method of preparation:

  • Wash capelin. Cut off the fish's heads, gut the carcasses, rinse again. Allow the fish to dry slightly and fold into a bowl or form.
  • Cut the garlic into plates, add to the fish, mix. Sprinkle it with lemon juice and mix again.
  • Boil water, dissolve salt in it.
  • Pour boiling water over the spices. Allow the brine to cool to room temperature. Fill them with fish.

Place the container with crayfish in the fridge and wait 24 hours - this will be enough for it to be salted.

Dry salted capelin recipe

Composition:

  • capelin - 1 kg;
  • bay leaf - 3 pcs .;
  • carnation - 5 pcs .;
  • coriander - 5 g;
  • salt - 60 g.

Method of preparation:

  • Grind coriander and cloves in a spice mill or coffee grinder.
  • Break the leaves of laurel and ceiling.
  • Mix coriander, clove and laurel with coarse salt.
  • Wash, dry fish with a napkin. Put it in a bowl.
  • Sprinkle with a mixture of salt and spices. Stir with your hands.
  • Cover the fish with a flat plate, put a one-liter jar filled with water, or other cargo on top. To keep the bank better, you can first lay a napkin on a plate.
  • Put the capelin in the refrigerator.

It is possible to taste capelin salted according to this recipe in 12-18 hours, depending on the size of the fish.

Recipe for salting capelin with salt and sugar

Composition:

  • capelin - 1 kg;
  • salt - 40 g;
  • sugar - 20 g;
  • oil, onion - for serving.

Method of preparation:

  • Wash capelin, clean it, remove heads. Rinse, dry.
  • Mix salt with sugar, rub each fish with this mixture.
  • Fold the capelin on cling film, wrap it in and put it in the fridge.

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

Recipe for salting capelin with the addition of citrus fruit juice

Composition:

  • capelin - 1 kg;
  • sugar - 20 g;
  • salt - 60 g;
  • lemon, orange or grapefruit juice - 40 ml.

Method of preparation:

  • Wash capelin, clean, cut into fillets. If caviar gets caught, do not throw it away, but pickle with the fillet.
  • Place capelin fillet in a plastic container or glass mold.
  • Sprinkle the fish with a mixture of salt and sugar and mix gently.
  • Pour over citrus juice, mix again.
  • Cover the form with gauze or cloth, leave for 1, 5 hours at room temperature.

If you do not like salted fish, you can extend the salting time by another 1-1,5 hours. It is not worth keeping it in the marinade longer, otherwise it will become salty. This recipe allows you to pickle capelin quickly.

Spiced capelin

Composition:

  • capelin - 1 kg;
  • coarse salt - 20 g;
  • granulated sugar - 20 g;
  • bay leaf - 2 pcs .;
  • allspice peas - 10 pcs .;
  • carnation - 10 pcs .;
  • lemon - 0, 5 pcs.

Method of preparation:

  • Use a pepper mill or a coffee grinder to grind cloves and allspice.
  • Break and pound laurel leaves in a mortar.
  • Wash, dry the lemon. With half of the fruit, rub the zest.
  • In a small plate, mix in salt, sugar, bay leaf, pepper, cloves, and lemon zest.
  • Squeeze the juice out of half a lemon into a separate cup.
  • Wash, dry the capelin, fold it into a glass form.
  • Sprinkle with a mixture of sugar, salt and spices, mix well with your hands.
  • Pour lemon juice over the fish and mix again.
  • Cover the tank with crayfish and put it in the fridge.

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

Recipe for salted capelin with spices and honey

Composition:

  • capelin - 1 kg;
  • onions - 0, 25 kg;
  • garlic - 3 cloves;
  • lemon - 0, 5 pcs .;
  • allspice peas - 7 pcs .;
  • carnation - 3 pcs .;
  • vegetable oil - 80 ml;
  • mustard seeds - 5 g;
  • coriander - 5 g;
  • salt - 10 g;
  • honey - 5 ml.

Method of preparation:

  • Prepare the capelin. It must be washed, gutted, if desired, cut into fillets. The head must be removed.
  • Grind the cloves, pepper, mustard and coriander using a special tool or in a coffee grinder. Mix with a teaspoon of salt.
  • Sprinkle with spices carcass fish, mix with your hands.
  • Finely chop the garlic cloves, mash them with the remaining salt.
  • Add honey melted to a liquid state, squeezed out of half a lemon juice and butter. Stir.
  • Put the fish on the dish where you plan to serve it to the table.
  • Peel the onion, cut it into thin half-rings, put it on the capelin.
  • Pour marinade made with butter, honey and lemon juice.
  • Leave for one hour at room temperature, then put in the refrigerator for 2-3 hours. Fillet of capelin marinated faster than just peeled.

The capelin salted according to the above recipe does not need additional preparation before serving.

Capelin has a small 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. The capelin of house salting has excellent organoleptic qualities. Salt it can be in brine or dry method, whole or divided. There are recipes for which you can pickle this fish quickly, in just 3 hours. Salted capelin can be served as an independent snack, used to prepare other dishes.

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