How to pickle capelin at home: recipes tested in the kitchen

The capelin is small, but very tasty and healthy. Omega acids, fish oil, phosphorus and many other important micronutrients are contained in its composition. A good snack and an independent second course can be capelin. To prepare this delicacy itself is able to even a novice cook. How to pickle capelin at home? The answer to this question lies in the recipes tested by experienced chefs.

What are the advantages of salted capelin at home?

The main advantage of domestic salting of fish is the fact that you buy yourself capelin and you can check its quality. While preparing this delicacy, you use spices that are loved in your family. In addition, for home cooking you buy fresh or frozen fish, and this is much cheaper than the cost of ready-made salted fish.

How to pickle capelin at home: traditional methods

1. Capelin of dry salting.
   1 kg of fish wash under running water, dry on a towel. In a mortar wipe spices: bay leaves - 3 pieces, cloves - 3 pcs., Coriander - 1 small spoon (the amount of spices can be changed at your discretion). Mix all the spices with 3 tablespoons of salt. Lay the capelin in a sachet, pouring a mixture of spices and salt. Cover the container with a dry napkin, put a board on top, and put pressure on it (a bottle of water, a weight). Transfer the ship to the refrigerator. After 12 hours, the fish can be sampled.
2. How to pickle capelin at home in brine? From 2.5 liters of boiled water, 2 tablespoons of rock salt and 1 small spoon of sugar, prepare a marinade. Add spices to your taste: pepper fragrant, bay leaf, cloves. Boil the brine and cool. In the sailboats put capelin, pour it with marinade and leave in the refrigerator for 48 hours. After this time it is desirable to merge the marinade so that the fish does not become very salty.

Recipe for low-salted capelin

Guests are going to visit you, and you think what to treat them. A slightly salted fish is an excellent snack. How to pickle capelin quickly? Read and remember the recipe.

Repeat in the mortar your favorite spices, mix them with salt and sugar (1 large spoon with a mountain). In the poultry lay out the fish, pour a mixture of salt, spices and sugar, cover with a towel and put under pressure in a cold place. You can use capelinas the next morning, after rinsing it in running water. Well, if you leave the fish salted for a day or two, it will become even more delicious and aromatic.

Spicy capelin: recipe for gourmets

Lovers of fragrant snacks offer a recipe, which tells how to pickle the capelin of spicy salting.

Prepare brine from salt (140 g), sugar (1 small spoon), fragrant ground pepper (2 large spoons), chopped nutmeg (1 small spoon), cloves (half a small spoon) and 0.5 liters of boiled cold water. In a deep saucepan, put the fish (1 kg), pour it with the marinade. Leave the capelin salted out at a temperature of no higher than + 5 ° C for 72 hours. Store capelin spicy salting can be up to 10 days.

Now you know how to pickle capelin at home and be able to cook a delicious and high-quality product yourself. Such a fish will be a worthy decoration and a good snack both of everyday and festive table.