How to pickle capelin at home

Capelin is a healthy and tasty fish. It contains large amounts of omega acids, which are beneficial to the human body. Let this product is not a delicacy, capelin is tasty, both in salty and fried form.

Salted fish is sold in many grocery stores, but much tastier to cook it with your own hands. There are many methods of preparation: salting in brine, dry method, pickling, etc. Each cook has his own individual proven recipe.

Salting capelin: ways

There are 2 of the most common methods for salting capelin at home.

1. Method one - salting dry. The fish must be thoroughly rinsed and left for some time for the water to flow. To make a marinade in a mortar, the following spices should be crushed: clove, coriander, bay leaf (they are perfectly combined with this product). The number of seasonings must be calculated based on their taste preferences. After they are crushed, they need to be mixed with salt. By the way, for 1 kg of fish you need 3 tbsp. salt. After combining this mixture with crayfish, mix gently and put under a press. It will be enough to put a plate or saucer on top of the saucepan in which the dish is marinated, and install a small kettle or a bottle of water on top. Then all this is sent to the refrigerator for 12 hours.
2. Method two - pickle. To cook the marinade you need 4 tbsp. Salt dissolve in 5 liters of warm boiled water. Marinade should eventually turn out strong, to check it, it is enough to drop the potatoes there - if the vegetable does not sink, then salt is just right. Even in the water you need to add bay leaf, pepper and 2 tsp. Sahara. Marinade boil and cool. After the brine has cooled, they need to pour the fish and put it in the fridge. After 2 days the dish will be ready to eat. To prevent the fish from being too salty, the marinade needs to be drained. Please note that without brine capelin is stored for long.

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How to pickle capelin quickly?

If you are planning some kind of celebration and guests have to come, and I would like to put salted capelin on the table as a snack, then you can cook it in a slightly salty way. Capelin salted in a slightly salty way

Composition

• Capelin - 1 kg
• ½ lemon juice
• Salt - 1 tbsp. (with a slide)
• Bay leaf - 2 pieces
• Carnation - 10 pieces
• Sugar - 1 tbsp. (with a slide)
• Sweet peppers - 1 tsp.

Cooking

1. In a mortar, crush cloves, bay leaves and allspice with a pestle. After that, add sugar, salt and mix everything until homogeneous.
2. Put the fish in a bowl and sprinkle with the mixture of spices, stir and add lemon juice.
3. Once again, mix everything and put it in a separate bowl in even rows, pressing it a little.
4. Cover with top and put in a dark cold place. The very next day the product is ready for use. Before serving, capelin must be washed. If the fish will stay in the refrigerator for 3 days, then it will become even tastier!

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How to pickle capelin caviar?

Many people like capelin roe, which is part of various sauces and snacks. It is sold in almost every grocery store. However, there is a big drawback - this product contains flavors and dyes. It is better to cook the snack yourself, only then you can be sure of the naturalness of the finished product.

Capelin roe with mayonnaise

Composition

• Capelin roe - 180 g
• Unrefined sunflower or olive oil - 1 tbsp.
• Mayonnaise - 1 tsp.
• Salt - 1 tsp.
• Granulated sugar - 2 tsp.

Cooking

1. Salt caviar, add sugar, add butter and mayonnaise. Mix everything thoroughly.
2. Fill the jar with the mixture, cover with a lid and place in a cold dark place for about 12 hours.
3. By the way, the store version of this snack still has an advantage - it is stored longer. But if you add mayonnaise to your caviar immediately before serving, and add a few drops of lemon juice or vinegar to the product during the cooking process, the shelf life of this dish will last significantly.

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Salting of capelin caviar with brine

Composition

• Salt - 100 g
• Water - 1 l
• Capelin roe - 1 kg
• Vegetable oil - 4 tbsp.
• Gauze required (3 layers) or fine sieve

Cooking

1. Caviar shift in a bowl and prepare the preparation of brine.
2. Rapa - strong brine. To make it, boil 1 l of water with 100 g of salt and, without cooling, pour half into a bowl of caviar. Mix the eggs in the water with a fork for 3 minutes. Then drain the solution. For reinsurance, caviar can be poured with the rest of the solution again, after boiling it beforehand. Make sure the eggs do not cook.
3. After the product should be discarded on a gauze or a fine sieve and leave for 15 minutes. To excess liquid flowed out.
4. Take a clean jar and pour oil into it (2 tablespoons), then fill it with caviar, stirring, and then pour it over with all the remaining vegetable oil. Close the jar with a plastic lid and leave for a couple of hours, you can, of course, for the night. Caviar get salted, crumbly, pale yellow color.

Grocery stores offer a wide range of snacks from capelin and its caviar. But, if you want to be sure of the quality of the product, prepare your favorite dish at home. Appetizing salty fish will decorate any, even festive, table!