Salted dried capelin recipe. Dried capelin Dried capelin at home

To the question How to properly salt and wilt capelin? given by the author Yovetik the best answer is How to salt capelin.
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How to salt capelin
Elena Kulagina author KakProsto Advice added May 6, 2011 Add to favorites
Fatty fish varieties are very healthy, capelin is one of them. It contains a lot of fish oil, which has a beneficial effect on the human body. Salted capelin has a pleasant taste and an incomparable aroma. It salts quite quickly.
Cooking time
27 minutes
You will need
1 kg capelin
700 gr. water
salt 4-5 tbsp. spoons
sugar 10 gr.
spices to taste.
Instructions
1
Rinse the fish in cold water. If you do not like to clean salted capelin before eating, then gut it before salting.
2
Boil 700 gr. water and add 4-5 tbsp. spoons of salt, 10 gr. sugar and spices to taste. Spices can include bay leaf, cloves or peppercorns.
3
Cool the brine to room temperature and pour it over the fish. Capelin can be salted in glass jars or enamel dishes.
4
Place the container with fish in a cool place. Capelin should be ready within 24-36 hours. The longer it sits in brine, the more salty it will become. To avoid oversalting the fish, the brine must be drained. But do not forget that fish without brine will not be stored for long.

Answer from Vladimir Flakov[guru]
Salting and drying fish
Salting fish
You can salt both sea and river fish. Small fish (weighing up to 1.5 kg) are not gutted before salting, but large fish are cut along the abdomen and along the dorsal fin, the intestines are removed (caviar and milt can be left), salt is poured into the cuts, the fish itself is also rubbed with salt, poured into gills, to the head. Previously, fish were salted in barrels. Now a saucepan will do. Salt is poured onto the bottom, the fish are laid in rows with the belly up, each row is sprinkled with salt. (For 10 kg of fish: 1.5-2 kg of salt). If you are salting one fish carcass, you can rub it with salt and then wrap it in several layers of clean linen rag, soaked in a saline solution and slightly wrung out. When wrapping the fish in a rag, you can lightly sprinkle the latter with spices to taste. Fish in a barrel, placed in a cool place (cellar) will be ready in 1.5-2 weeks. A single carcass can be placed in the bottom of the refrigerator or in another cool place.
Drying fish
The fish is dried in bunches by pulling twine through the eyes with a large needle or wire. Fresh, only caught fish should be put aside for a while in a pile and kept like that for several hours. Salt in the same way as described above, only in bundles. Pour brine (4 parts water - 1 part salt), and salt for about 2-5 days. Remove the fish from the brine and let it lie in a pile. Then they hang them so that the fish hang without touching each other, with their bellies facing out. Drying time: a month or a little more - for large fish, for small fish - a couple of weeks.
How to dry fish?
Roach, sabrefish, rudd, white bream, silver bream, roach, capelin, etc. are suitable for this. The two most common drying methods are dry and brine.
Dry.
Well-washed fish, unpeeled and ungutted, are placed in rows in a container with a layer of salt. Salt is sprinkled on each laid row. Cover the fish with a flat lid (wooden, metal, flat stone), and place a weight (weight) on it so that the fish is pressed down. After four hours, the brine will appear, in which the fish is salted for one and a half to three days (depending on its size). It is better to keep it in a cool, semi-dark place at this time. You can tell whether a fish is salted or not by touch. If it has already 'reached', the back becomes hard and rough.
Next, the fish should be washed well. And even leave it in cold water for several hours so that it releases excess salt. To protect it from flies, before hanging it, you need to dip it in a two percent solution of vinegar, or even better - in a mixture of vinegar and sunflower oil.
Now the fish can be strung through the eye sockets onto a string and hung in a draft. But not in the sun, as some amateurs do, but in the shade, so that the fish preserves all its juices. We just have to wait for her to 'get ready'.
Tuzluchny.
The fish is immersed in a saturated salt solution (brine). They also press down with oppression. And the rest is the same. They say that with this method the fish somewhat loses its taste. But this is for gourmets. For the average consumer, the loss is not noticeable.
Brine is a solution of such a concentration that a raw egg does not sink in it.
It is not necessary to hang each fish separately. You can hang a stretched net in the form of an oblong bag and place the fish in it. There is a simpler way: place the fish on a double layer of paper on the floor. When dry on top, turn it over. And so several times until ready.
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The trade offers us sea beer and fish shoals snacks. But the man is not looking for easy ways. And here, I will tell you how to dry capelin yourself.

Buying capelin is an important process. You need to inspect the entire fish counter. Be sure to check out the herring. Herring has the most
honest eyes. Like a mirror, they reflect all the suffering of fish from the ocean to the counter.

But let's return to frozen capelin. It should be without ice. No, ice maybe a little and neatly. If you are watching
local dirty gray snowdrifts on the bodies, it is better to postpone drying the fish and wait for fresh delivery. Our trade loves
chemically, but an acceptable product sometimes slips through.

You don’t have to buy beer yet, the finished product is far away.
At home, you need to warn your family and friends - there will be difficult days, full of pain and anticipation. Dad is drying capelin, don't disturb dad.

The fish must be defrosted without the use of microwave ovens or violence, washed and dried. You can simply wipe it with napkins.
I don’t gut this fish, because it’s just right for beer, so there’s a little bit of work left over when eating it.

If your wife loves to cook, then the most dangerous moment comes; she will probably try to remove the capelin for
cooking the pie. Don't leave capelin unattended, there are culinary maniacs wandering around.

For pickling, I use a clay baking pot and sand-lime brick. You may have a different container and a different
press, but keep in mind: it is better not to add salt in aluminum dishes. For half a kilo of capelin, a couple of tablespoons of salt is enough, how much
peppercorns and a dozen bay leaves.

Other seasonings to taste. We place capelin in a container in layers, kissing each carcass gently on the lips (she loves tenderness) and
Sprinkle each layer with salt, peas and leaves. We put the press on top in a plastic bag so that it doesn’t stink too much and
didn't get dirty.

We keep this thing for two hours at room temperature and then put it in the refrigerator for a day.
In principle, within a day you receive the finished product. This is salted capelin suitable for eating. She can stand in brine and
further. I somehow salted it and went to my mother-in-law, but my father-in-law has a brew...

In general, I got to my capelin only after four days. And nothing. It was just a little oversalted. It is believed that the fish
won't take extra salt, but the fish apparently doesn't know about it.

Considering that we are going to dry it further, and even for beer: let him take as much salt as he wants.
We need a balcony on the sunny side. There are known winter methods of drying behind a central heating radiator. But considering
summer options, you need a sunny and glazed balcony. You need to remove the capelin, dry it by blotting it with the same
napkins and hang laundry on clothespins. A conflict may arise with the better half of the family: on the subject of clothespins that smell of fish. Use plastic ones, they are easier to clean. It is better not to dry fish in direct sunlight. Curtains will save the masters of home pickles.
You can dry it as much as you like, and eat it whenever you want.

Start stockpiling beer. Beware of flies, wasps and friends who also love dried capelin. Happy eating.

Lovers of fish dishes are now presented with a large selection of these specimens. One of the most affordable and budget options is capelin. The fish belongs to the salmon family. Despite its small size, it brings many benefits to the human body. Capelin contains selenium, vitamins B12, A and D, as well as other valuable substances.

In terms of nutritional value, this representative is not inferior even to meat products. Snacks made from salted fish are especially tasty. It will be useful to have a recipe on hand - how to salt capelin in a simple and quick way.

Cooking secrets

Such a small representative of salmon can be fried and even smoked, but it is best to eat capelin in salted form. There are several nuances that will help make your dish more refined.

To properly salt capelin at home, you need to follow some simple rules:

- for salting, it is better to use fresh fish; it should have a silvery color with a tint;

if the product is freshly frozen, then it needs to be defrosted only at room temperature or on the lower tier of the refrigerator;
You can salt both whole and gutted carcasses;
Be sure to rinse under running water.

These simple tips will help you choose the right quality fish and turn it into a real delicacy.

Classic salting method

Ingredients:

1 kg capelin;
1 liter of water;
2 tsp. Sahara;
4 tbsp. l. salt;
black peppercorns;
Bay leaf.

Wash and gut the carcasses without removing the heads. The next step is preparing brine. Boil water, cool slightly, salt and add sugar, bay leaves and peppercorns. The amount of spices depends on personal taste preferences. Return the brine to the stove and boil again. The fish should be placed in a container and filled with a cold solution of water and spices. Each fish must be completely in the brine. Place in a cool place for a day.

Advice! Taste the fish after waiting a period of time. If the dish is not enough salted, then leave it for another day.

The amount of ingredients may vary depending on how much capelin needs to be salted. This salting method is suitable for lovers of lightly salted fish appetizers.

Dry salting

The dry method will appeal to those who like to cook quickly.

For this you will need:

1 kg capelin;
3 tbsp. l. salt;
cloves, coriander and laurel leaves - to taste.

Before salting, each fish is cleaned of its entrails and washed. Place the carcasses in a pre-prepared bowl, sprinkle with a mixture of spices and salt and mix well. Cover with a flat dish and place a press. After 12 hours the product is ready for use.

Features of spicy salting

The method differs from others in its special set of ingredients.

For spicy salting you will need:

0.5 kg capelin;
1 tbsp. l. salt;
1 tbsp. l. lemon juice;
2 bay leaves;
6 pcs. carnations;
5 allspice peas.

Grind the bay leaves, cloves and pepper until powdered. Add salt to the prepared seasoning. Place the washed whole carcasses in a cup, add a mixture of spices, lemon juice and mix well. Cover the container with cling film and place in a cool place for three days. The good thing about this method is that the dish is not too salty, but has a special piquant taste.

Delicacy fish

The mustard seeds used in the recipe give the snack a specific taste and aroma. The method is suitable for fans of savory dishes.

Before salting, let's prepare:

1 kg capelin;
3 onions;
3 cloves of garlic;
0.5 lemon;
7 sweet peas;
3 cloves;
1/3 tbsp. sunflower oil;
1 tsp. salt;
1 tsp. liquid honey;
1 tsp. mustard seeds;
0.5 tsp. coriander

We remove the head part, entrails and thoroughly wash the carcasses. Cut the onion into half rings and add the fish. Mix the spices separately, grinding them. In another plate, mix crushed garlic cloves, vegetable oil, lemon juice and add the resulting seasoning. Cover the capelin with this mixture. Stir until the marinade is evenly distributed. We leave the dish on the table, and after an hour we put it in the cold. You can serve it after two hours of aging.

Universal method

This is another unusual ambassador for small fish. Suitable not only for capelin, but also for sprat and sprat.

Prepare the following ingredients:

1 kg of fish mass;
100 gr. salt;
0.5 tsp. Sahara;
0.5 tsp. black pepper;
2 cloves;
5 peas of allspice;
coriander - to taste;
cinnamon - to taste;
a pinch of dried ginger;
a pinch of nutmeg;
sprig of rosemary.

We prepare a lot of powder from all the spices. Wash the fish first, but do not clean it. Sprinkle seasoning on the bottom of an enamel bowl. We lay out the washcloth in layers, flavoring each of them with a mixture of spices. Press down the last layer with something flat and apply pressure. Place the container in a cool place. After 12 hours, a sample can be taken.

Advice! Salted capelin should be kept in the refrigerator for no more than seven days.

Recipe for salting caviar

Salting capelin caviar is easy and quick. A simple cooking method will help with this.

You need to prepare:

0.5 kg capelin caviar;
150 gr. salt;
sunflower oil.

We make a solution of 0.5 liters of water and 50 grams of salt. Pour the peeled eggs over it, mix, drain the water and repeat the procedure twice more. Place the caviar in glass jars and fill with oil. The layer should cover the mass by 3 mm. Place in the refrigerator for 3 hours. Salted caviar will be a great addition to breakfast.

Salting capelin at home is very quick and easy. Each recipe has a different set of spices that will give the dish a special taste. Such a small fish is usually served as an appetizer and looks nice if you decorate it with an onion on top. It is necessary to follow the correct cooking technology and then there will be beautiful, tasty and aromatic home-made capelin on the festive table.

For those who do not have an electric dryer or smokehouse, we can advise you to dry the capelin in your kitchen yourself, especially if you are a fan of fish delicacies served with a glass of foamy beer. Dried capelin differs from dried capelin in that it has a shorter drying time - the appetizer will be ready three days after hanging. When creating a dish in the summer, be sure to cover the fish with a piece of gauze soaked in water with the addition of vinegar so that insects do not land on the capelin. In autumn or winter, it is best to hang the fish over a radiator or on a closed balcony where there is air flow, and also be sure to place a deep form underneath, since drops of fat will drain from the capelin. Store the snack in the refrigerator, wrapped in parchment paper. The shelf life of the dish is 7 days from the date of hanging.

Ingredients

0.7 kg fresh frozen capelin
1.5 tsp. ground paprika (sweet)
2.5 tbsp. l. salt
0.5 tsp. ground black pepper
5 tbsp. l. vegetable oil
1 liter warm water

Preparation

1. Wash the freshly frozen fish in water and leave to defrost at room temperature for a maximum of 1 hour. At this time, prepare a deep container by pouring coarse salt, but not iodized, and ground black pepper into it.

2. Pour warm water into the container. Thoroughly stir the contents of the container so that the salt is completely dissolved in the water. Let's lay out all the washed capelin without cleaning it from the insides. Mix and leave for 1.5-2 hours for pickling. There is no need to keep this thin fish for a day or more, otherwise you will simply over-salt it!

3. Combine vegetable oil and ground paprika in a bowl. Before mixing, be sure to taste the spice so that it does not become bitter. We drain the brine from the container with capelin and place it on paper napkins to blot away excess moisture - the fish should be dry.

4. Cover a board or baking sheet with parchment paper or cling film so as not to get dirty. Place the capelin one to one and coat both sides with colorful oil using a pastry brush.

When it comes to the most affordable and at the same time “efficient” and tasty snack for beer, dried capelin immediately comes to mind.

It is so affordable that it will not be difficult to buy it in any store. Of course, you should be careful: you never know in what conditions it was dried and stored.

As an option, you can dry capelin yourself, and this does not require extra effort. But you will have maximum confidence in the quality of the resulting fish delicacy.

A few words about capelin

In general, this valuable marine commercial fish belongs to the smelt family. The distribution area of capelin is the northern seas: Arctic, Atlantic, Pacific Ocean.

This is a small fish: the average length does not exceed 20 - 25 cm. The body is elongated with a silvery color. The name comes from the Finnish language - maiva - “bait, fry, small fish.”

It is rich in vitamins A and B, surpassing meat in their content. Capelin also contains omega-3 fatty acids, amino acids, selenium, calcium, iodine and other substances necessary for the human body. In terms of easily digestible protein content (about 25% of the total mass), capelin is an extremely valuable food product.

Capelin is also useful in the presence of cardiovascular problems and hypertension. The fatty acids that this fish is rich in have a positive effect on reducing cholesterol in the blood. With a caloric content of about 150 kcal per 100 g, capelin is an exceptional dietary product.

Popular recipe for dried capelin

In order to competently wither capelin at home, you can use the recipe below. Just a couple of days and delicious dried fish will already be on your table. Simple, tasty and inexpensive.

Required ingredients:

1 kg of fish;
a glass of non-iodized rock salt;
half a glass of sugar;
half a teaspoon of hot red pepper;
a tablespoon of vegetable oil.

Before drying, capelin must be salted

Cooking technique:

First you need to wash the fish. Then place it in a container where the salting will take place.
For the curing mixture, take a glass of salt and mix with half a glass of sugar. Dip the fish in it. Leave for two hours. If there is less than a kilogram of fish available, the salting mixture can be “halved”. In any case, for two parts of salt you need one part of sugar.
Then it is important to check the quality of salting using the example of one fish. Rinse it and taste for salt. It is clear that this is an individual question. If you are satisfied with the salinity of the capelin, you can further rinse all the existing fish. It must be remembered that during drying the fish will lose excess moisture and acquire a salty taste. In practice, 1.5–2 hours of salting is normal for such delicate sea fish as capelin. By the way, you need to wash small fish carefully and do not expose them to the pressure of water so that they do not get frayed.
Dry the washed capelin with paper towels. Place on a cutting board and brush with vegetable oil. Sprinkle fish with hot red pepper on both sides. Instead, you can use other spices to taste: coriander, juniper, star anise, cumin, allspice and pink pepper and others. The recipe specifies the minimum amount of spice. You can take more, guided by your preferences.
The prepared fish should then be hung in a cool place, for example on a balcony. To secure the fish, you can use all kinds of clamps, clothespins, even paper clips (pre-bent). You can thread the wire through the eye holes. Gauze is ideal as protection against existing insects. Drying time for fish is 24 hours.
In a day it will reach “condition”: it will wilt slightly, but will not be dry, there will be enough fat left.
The fish can then be eaten or left to dry longer. An option for more patient people.

The result is excellent dried capelin, which should be immediately served as an appetizer for a foamy, intoxicating drink.

Alternative option

If you have household dryers (dehydrators) in your household, you can also wither capelin without any problems.

Required ingredients:

1 kg of fresh fish;
one and a half glasses of water;
a tablespoon of salt;
5 clove buds;
five peas each of allspice and black pepper;
a pair of bay leaves.

Cooking technique:

From all these ingredients except fish you need to make a brine. Heat it in a saucepan, bring to a boil, then cool.
Pour the prepared brine over the washed fish. Put oppression. Set aside in the refrigerator overnight.
In the morning, spread the salted capelin on drying trays. Drying will take about 8 hours at the maximum temperature of the dryer (about 60 degrees Celsius).

It’s natural to combine ready-made capelin with beer

Unlike many other dried products, capelin is not used further as a component of complex dishes. It is usually eaten immediately and quickly. For other purposes it simply does not remain.