How much capelin is salted? Quick salting of capelin at home (in a bag)

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Capelin is a very tasty, healthy, nutritious and at the same time very inexpensive fish, unlike other larger sea inhabitants, which is why it is most often used in cooking by Russian housewives. This fish can be smoked, fried, boiled, salted and used to make many different very tasty multi-component dishes. Today we’ll talk about how to salt capelin yourself. We'll tell you how to salt capelin at home in different ways, and give examples of beautiful presentation of this small but incredibly tasty fish.

How to salt capelin at home deliciously: secrets and tips for salting

Salted capelin at home is very easy and simple to make, but in order for the fish to turn out not only tasty, but also appetizingly beautiful, it is important to know a few secrets of its preparation.

It is best to use fresh food for pickling, without damage to the skin and unpleasant odor fish. This delicacy will be fattier and juicier than ice cream.
If you take freshly frozen capelin, you must defrost it before using it and this should be done naturally by placing the products for several hours (depending on the amount of capelin, 4-5 hours may be needed) from freezer to the lower tier of the refrigerator compartment.
For salting, you can take both whole fish carcasses and gutted capelin.
Before using the product, be sure to rinse it several times under cold water and then it is advisable to dry (drying is especially important if the dry salting method is used).
Do not use expired seafood for salting.
To prepare spicy fish, it is best to use hand-ground spices, but the seasonings that our stores offer today will also work; it’s up to you to decide what to use.

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Salting capelin in brine: a classic recipe

A very simple cooking method. Thanks to it, you get an excellent aromatic snack that can be served with boiled or stewed potatoes, fresh vegetables, classic vinaigrette, solyanka, or used as an ingredient for the “Under a Fur Coat” salad, morning sandwiches, and other snacks.

You will need to take per kilogram of capelin:

— 80 gr. coarse salt.
- 6-7 bay leaves.
- 12 buds of cloves.
- 10 peas of black allspice.
- 1-1.2 liters of water.

How to pickle capelin in brine, step by step cooking process:

Wash the fish, gut it if you wish, cut off the heads, but it is best to use the whole carcass, so the product turns out juicier and fattier.
Place the washed carcasses on napkins and let dry.
Bring water to a boil and dissolve salt in it.
Add all the prepared seasonings to the brine, while Bay leaf I recommend breaking it into small pieces, but you can also throw in whole sheets.
Let the filling cool, and in the meantime, carefully place the capelin in a container prepared for salting.
Pour the prepared brine over your food, cover with a lid and refrigerate for a day.

When serving, sprinkle the finished salted capelin with freshly squeezed lemon juice and olive oil, sprinkle with dill or fresh basil and parsley if desired.

Spicy salted capelin

Spicy capelin is not only very rich, but also aromatic; just the smell of it makes you want to eat the whole dish. Try it and you won't regret it.

For spicy pickling we take:

— 800 gr. fresh capelin.
- 2 boxes coarse salt.
- A spoonful of granulated sugar.
- 3 laurel leaves.
— Peppercorns – 10 pcs.
— Culinary cloves – 8 pcs.
- Half a small lemon.
— A few leaves of fresh parsley.
- A clove or two of garlic at your discretion.

How to make spicy salted capelin at home, preparation steps:

Using a coffee grinder, grind the pepper and cloves, and grind the bay leaves with your hands or a mortar.
Grate the zest of half a lemon.
Grind the garlic using a fine grater or press it with a garlic press.
Mix all the prepared ingredients, plus sugar and salt, in one bowl.
Squeeze the juice from the remaining half of the citrus into a cup or glass.
Wash the capelin, dry it, and transfer it to the form in which you plan to salt the product.
Sprinkle the fish with a mixture of spices, mix with your hands, but do everything carefully so as not to damage the skin and integrity of the carcasses.
Pour lemon juice over the food, stir again with your hands, cover the container and place in the refrigerator.
After 28-30 hours, your dish will be ready, you can put it on a beautiful plate, decorate with herbs, a slice of lemon and serve.

On a note! The longer the dish is infused, the more aromatic and spicy it becomes, but you should not keep the fish in the specified marinade for more than 40 hours.

How to salt capelin in 1 hour

Right now we’ll tell you how to quickly salt capelin and what you need to ensure that the fish is ready in an hour. A great recipe for those who have guests on their doorstep and don’t have any snacks in the house.

You will need to prepare:

— Capelin (preferably fresh, but you can also take frozen, the main thing is to defrost it in advance) – 1 kg.
— Coarse table salt – 3 tablespoons.
- Granulated sugar - 1 spoon.
— Lemon juice (can be replaced with 6 or 9 percent vinegar) – 1.5 tablespoons.

Algorithm of actions:

We gut and wash the seafood, let it dry a little.
Place the fish carcasses in a container prepared for salting.
Mix salt and sugar, sprinkle capelin, add juice or vinegar, stir.
Cover the dish with a lid or gauze, or an ordinary newspaper, and leave it in the room to marinate and salt for an hour. All is ready!
We recommend sprinkling lightly salted catfish with a little vegetable oil and serving with onion rings or green onions.

Recipe for dry salting capelin

This salting of capelin involves cooking without the use of water, that is, only with the use of salt and spices. Makes an excellent snack for more short term than using the wet salting method.

— About a kilogram of fresh capelin carcasses.
- Three or four tablespoons of salt.
— Ground spices to taste – laurel, coriander, pepper, cloves.

The cooking process will be like this:

We clean each carcass from the insides, but do not tear off the heads, wash and dry. You can leave the carcasses whole, but then the salting time should be increased by about 4-5 hours.
Mix all the spices, seasonings, salt.
Place the fish in a salting container and carefully sprinkle the seasoning mixture over each fish.
Place the seafood in the refrigerator, covered, overnight. After 12-14 hours, the capelin will be completely ready, all you have to do is wash it, sprinkle with lemon juice and serve, garnishing it with any herbs you like, for example fresh green onions.

Recipe for salting capelin with salt and sugar

The recipe for homemade capelin salting will require:

— A kilo of beautiful fish (we take capelin, but you can also salt it using this method).
- A spoonful of sugar.
- Two spoons of salt.
— Head onions medium size.
— Sunflower oil to taste.

The process of such salting is very simple. We take gutted and dried capelin, rub each carcass with a mixture of sugar and salt, put it on cling film, wrap it, put it in the refrigerator and wait a day. That's the whole secret of delicious salted fish.

We rinse the finished dish a little under cold water, dry it with paper towels, and season sunflower oil and decorate with onion rings or half rings.

Delicious way

In addition to the usual spices and products, this recipe also uses a set of others, including mustard seeds, garlic, coriander and even honey.

— Selected large capelin – 0.7 kg.
- Onion - 2 heads (we recommend using salad).
— Garlic – 3 cloves.
— Peppercorns – 7 pcs.
— Lemon or lime – half a medium-sized fruit.
— Dried ground clove buds – 3-4 pcs.
— A tablespoon of salt.
- A teaspoon of honey.
- Mustard seeds - approximately 1 teaspoon (adjust to your own taste).
— Ground coriander – ½ tsp.
- Any vegetable oil - 3-4 tablespoons.
- 2 leaves bay tree.
— For decoration, a couple of sprigs of dill.

How does salting happen?

Wash your seafood thoroughly, place it on a plate and leave for 15 minutes.
Cut the onion into half rings, mix all the spices, plus lemon juice, salt, oil, honey and chopped garlic in a separate container.
Place the fish in a container for salting, sprinkle with onion rings, pour in the marinade, distribute the spices a little with your hands over all the products, cover, leave in the room for an hour and a half, and then put in the refrigerator for 3 hours. Everything is ready, you can serve it on the table, laying it out in portions or on a beautiful dish.

Now you know how to salt capelin at home quickly and easily, and in addition to these recipes, there are many more variety of options. In the pickling process, you can use orange juice, your favorite spices and herbs, as well as fresh herbs and other ingredients at your own discretion. Salt with pleasure and bon appetit!

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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 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, do not overfill it hot water or boiling water, 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 a clean fillet. 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 better taste 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 in different ways cooked potatoes, or wild or white rice.

Bon appetit!

Spicy salted capelin, or simply gingerbread, is a very popular fish appetizer. It is universal and can be served with any vegetable side dish, but this fish will taste best in a duet with potato dishes. They love salted capelin for its spicy taste given to it by spices. How to pickle capelin at home?

By the way, home-made spicy capelin turns out to be much tastier than purchased already salted fish, so don’t be afraid to cook it for your family, because when they taste it for the first time, they will definitely ask for more - there won’t be a single fragrant fish left on the plate.

When preparing such a dish according to a recipe, you can adjust both the composition of spices and the speed of salting, but the time spent in the cool 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 teaspoon;
white sugar – 0.5 teaspoon;
black pepper or sweet pea– 1 teaspoon;
bay leaf – 3 pcs.;
salt – 0.5 teaspoon;
vegetable oil – 1 tbsp. spoon;
table vinegar 9% - 0.5 tbsp. spoons;
water – 0.5 l.

Salting capelin at home (spicy salting)

Buy fresh-frozen capelin and ask that only whole carcasses be chosen for you. To prepare gingerbread, defrost the capelin, but do not remove the entrails - the fish is salted whole without gutting.

Pour salt and granulated sugar into a saucepan.

Grind the pepper and coriander in a mortar or pepper mill directly into the saucepan. Don't forget to leave a pinch of grains for visual beauty of the dish. Pour water into the saucepan and boil the brine, and then leave it to cool, since you will need it cooled to 30-35C. You cannot pour hot brine over fish carcasses, as it will simply cook in it and not be salted.

Rinse the capelin in water and place on bay leaves in a deep container, preferably with a lid, so that the fish in brine can then be packaged and placed in the refrigerator.

Pour into container vegetable oil. You can replace it with sunflower or olive oil if you wish.

Next add 9% vinegar.

By this time, the brine has already cooled down - pour it over the fish and stir lightly so that it is completely enveloped in it. Add the remaining grains and cover them with a lid, placing them in the refrigerator so that the aroma of the capelin is not transferred to other products. Simmer the capelin in a cool place for about 6 hours, or even better – 12.

During this time, the fish will completely absorb all the spicy aroma and become unusually tender in taste! Serve the spicy capelin immediately, as when stored in brine, it softens and becomes less dense.

Don't forget to boil or fry the potatoes! Enjoy your meal!

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 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 of the situation in in this case it will become salty. 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 in 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.

The taste of salted fish is incomparable. Spicy salted capelin at home, the recipe for which is presented on our website, will provide you with a delicious appetizer that can decorate an ordinary dinner or a festive feast!

But – although the fish is tasty, it is quite specific. There are several banal secrets that even the most inexperienced cook will know how to prepare spicy salted capelin at home. The wet salting recipe is based on the correctly calculated amount of ingredients needed to prepare a special marinade.

Ingredients

The recipe for spicy salting at home requires you to purchase the following from your nearest store or market:

Capelin (fresh or fresh frozen) – 1 kg;
Cloves – 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 spicy capelin, the fish must be defrosted (at room temperature), rinse under running water (2-3 times), dry and cut (each fish separately), removing the entrails. Rinse and dry the cleaned and prepared fish again.

To prepare the marinade, just 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 cleaned capelin in a jar and pour in the cooled marinade. After this, remove the drenched fish in a cool, dark place for 7-8 hours.

To make spicy salted capelin, the recipe for which is quite simple and unpretentious, especially tasty, it is recommended to serve it with black bread, butter and green onions.

The remaining fish can be stored in the refrigerator, adding marinade from time to time. Bon appetit!

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