A cheap fish like capelin is delicious when salted, smoked or fried. Homemade capelin has a number of advantages over store-bought capelin, as you will be confident in the quality of your fish and all the ingredients used for salting.
Salting capelin in brine
You will need:
- capelin - 500 g;
- salt - 3 tbsp. l.;
- sugar - 1 tbsp. l.;
- water - 500 ml;
- bay leaves - 6 pcs.;
- peppercorns - 6-7 pcs.
Pour water into a small saucepan and add bay leaves and allspice, then simmer for 15 minutes. After the specified time, you need to salt and add sugar. Then cool the brine.
Put the capelin into an enamel bowl and fill it with the freshly prepared solution, the fish must be sent to the refrigerator for 2 days.
After the specified time, drain the brine, otherwise the capelin may turn out to be very salty. You can store such fish in the refrigerator for a week.
Salting capelin with spicy salting
You will need:
- capelin - 500 g;
- bay leaf - 2 pcs.;
- lemon juice - 1 tbsp. l.;
- salt - 1 tbsp. l.;
- allspice peas - 6 pcs.;
- carnation - 6 buds.
The capelin must be washed and then gutted. After that, rinse the inside of the fish well and leave to dry. Remember that you do not need to gut the fish if you want the caviar to be salted too.
In a mortar, grind cloves, peppers, bay leaves and a little salt. Sprinkle capelin with this mixture on both sides and inside, then pour with lemon juice, cover the container with fish with foil and send it to the refrigerator for three days.
Salting capelin in a quick way
To do this, you need a chip-free enamel saucepan.
Ingredients:
- capelin -1 kg;
- bay leaves - 3 pcs.;
- pepper - 1 tsp;
- dried coriander - 0.5 tsp
Rinse the capelin, clean and gut, dry, and then transfer to an enamel container.
Grind coriander, pepper and bay leaf in a mortar, then mix this mixture with salt and sprinkle on your fish. Cover the bowl with the wash plate or lid, place the oppression on top. Send the fish to the refrigerator, after 12 hours you can eat it.
