How to salt capelin at home

Kitchen appliances and utensils: a small pan or ladle, a tablespoon, a glass or earthenware salad bowl, a small plate, a refrigerator.

Ingredients

• Carefully choose fresh-frozen capelin: if the fish looks dented, broken, has an unnatural color or is covered with a thick crust of ice, then it is better to refuse such a purchase. Choose briquettes with a whole, silver fish. Pay attention to the integrity of the packaging and the shelf life of the product if the fish is packaged.
• Properly thaw capelin, allowing it to thaw under natural conditions, avoiding temperature differences. To do this, about 10-12 hours before cooking, transfer the capelin from the freezer to the main chamber of the refrigerator. With this method of defrosting, capelin will maintain its integrity, and the meat will remain juicy and healthy. Do not use quick defrosting methods: microwave or hot water - this will make the fish loose, brittle and dry.
• Before salting, capelin should be washed and patted slightly with a napkin. Gutting and cleaning capelin on fillet before salting is not required. It is better to do this with salted fish before serving. But if you decide to clean capelin before salting, then keep in mind that the time for salting out cleaned fish should be reduced.

Step cooking

1. Wash the whole thawed capelin properly thawed and let it drain. Fold the capelin in a large salad bowl.
   
2. Prepare the brine: pour water (0.5 liters) into a small pot or ladle. Add salt (1.5 tablespoons), sugar (1 tablespoon), peppercorns (6-8 pieces) and bay leaf (2-3 pieces) to the water.
   
3. Put the brine on the fire, boil and boil after boiling for 2-3 minutes.
   
4. Remove the brine from the heat and let it cool completely.
   
5. Cooled capelin with cooled brine. The bay leaf before pouring needs to be pulled out.
   
6. Cover the fish with a plate so that it all sinks into the brine.
   
7. Put the bowl in a cool place for 12 hours. After time, capelin is ready, and you can eat it.
   

Decoration methods and serving options

It is advisable to clean the capelin before serving: remove the head and entrails. Top the fish a little with vegetable unrefined oil and garnish with onion rings.

To the capelin, serve the boiled whole potatoes, or baked in the microwave. Capelin can also be used for sandwiches. To do this, it must be divided into fillets, removing all the bones. Spread the fish in even slices on brown bread, greased with a thin layer of butter or mayonnaise. Garnish the sandwiches with a little onion, a slice of egg, a sprig of greens or fresh cucumber.

Video recipe

Delicious home-made salted capelin is very easy to prepare. How to do it right, you can also watch the video.

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