Lightly salted capelin

Lightly salted capelin

Category: Fish dishes

Ingredients
capelin	400gram
sugar	1 st. l
salt	2st. l.
mustard seeds	0.5 st. l
Bay leaf	2-4pcs.
peppercorns	7pcs.
boiled water	0.5L
salt	1-2 tbsp. l
vinegar	taste

Cooking method

• Take frozen fish, do not defrost to the end
• (At will, gut the fish and remove the heads (I did not)).
• Mix spices in a bowl (salt, pepper, sugar, mustard, leaf)
• 
• Dip each fish in this mixture
• 
• and put in a deep plate
• 
• cover with a lid or plate, leave in the room for 2 hours, so that the fish let the juice out.
• 
• Then add salt 2 tbsp. l and pour boiled water so that the water covers all the fish.
• ,
• Cover
• and again leave in the room for an hour or two. Then put in the refrigerator for 6-8 hours (depending on how much salted fish you like). After 4 hours, I added not much vinegar.
• Get the finished fish and transfer to another container and pour oil.
• 
• Thanks for attention. Bon Appetit.

Note

According to this recipe, I make mackerel, Gut the fish. I fall asleep whole fish with spices, insist, about 2 hours. Cut into pieces, put in a jar, fill with water and put in the cold overnight. Then I drain the water and fill it with oil.

I love capelin! I even saw ice cream somewhere, but did not buy it, because I had no idea what to do with it. Now I know!
Nastya, thanks for the recipe!
Don't you make a spicy salting? I would not mind the recipe ...

[Elena]

Elena, in a spicy ambassador is pounded coriander ...

[Elena Tim]

Elena Tim, not long ago made spicy salted mackerel, but it turned out that I do not like coriander (it is he who gives the taste of spice). Made according to this recipe
Ingredients:

0.5 l of water
1 tablespoon salt
1 tablespoon sugar
0.5 tablespoon dry mustard
3 bay leaves
1 clove bud
1 tablespoon vegetable oil
0.5 tablespoon coriander.

Preparation:

We put all the ingredients in a stainless steel saucepan, boil for 5 minutes, and then cool it down.
Put the pieces of fish in cold brine and cover with a plate. The next day you can try.

That is, in fact, only cloves and coriander make up the difference in ingredients? Cool!
Thank you, Nastyush, now I will know! I really love the spicy ambassador!

Olesik, and thank you, my dear!

[Elena Tim]

Elena Tim, cook for health))

[... Lenus]

... Lenus, I can share the coriander: girl-yes: I wrinkle it like shoe polish: secret: whole kilogram

I love capelin!

In my opinion, there is no person who does not like capelin! I love it too.
It is salted in 20 minutes.

MYVA FILLING

Recipe from Vladimir Nazarov:

I want to tell you how capelin is salted (uyok) in Kamchatka and in the Magadan region, where it is caught. It is a small fish up to 22 cm long, a type of smelt, belongs to the salmon family, and is one of the most commonly found seafood on sale. We sell it cooked in all forms: simply salted, dried and smoked. But the way capelin is salted in the North, I have not seen or heard anywhere. I must say that it is tastier than it is prepared there, I have not tried it anywhere either. Shop fish, for those who have tasted properly salted capelin, just slightly edible. The whole point of this method of salting capelin is that the fish is salted very little - only 20 minutes!
I looked on the Internet, there in all the recipes it is advised to salt capelin from a day to 2 hours. Some argue that capelin will not take more salt than required. Nothing of the kind, yet it will take. This small fish, weighing only 65 grams, with tender meat, is salted very quickly.And if you salt it, say, 30 or 45 minutes, and then dry it for a couple of days, then it will only be to the taste of a lover of a strongly salty snack, and even then for beer. Therefore, I will tell you how I was taught to make capelin salting in the north of the Magadan region in the village of Omsukchan.

We take fresh or frozen capelin, the amount does not matter. We defrost the frozen fish completely, at room temperature, not in the microwave.

We place it in a basin or pan, sprinkle it with plenty of salt, mix thoroughly, put a round plate on top, so that it completely covers the fish, you can use the lid of a pan with a smaller diameter, put a load on all this.

We set the time, after twenty minutes we remove the load, cover and rinse the fish.

Let the water drain by placing the capelin in a colander or on a net.

The fish is ready, you can just eat it after 30-40 minutes, you can dry it by hanging it on a cord, it can serve as material for other more refined recipes.

This recipe is designed for normal taste, but if you like saltier fish, you can add a salting time of 5, at most 10 minutes.

[Olesik]

Olesik, thank you, my druhh! But I do not translate coriander myself.
TATbRHA, Thank you so much!

In my opinion, there is no person who does not like capelin!

There is, my husband and father-in-law, fish in any form (
I salt for a long time so that all the microbes would kill)

It is salted in 20 minutes.

And as for me (when I tried it), after an hour it still crunches, which I don't like, but it's not for everybody))

I salt for a long time so that all microbes are killed)

[Elena Tim]

For Elena Tim:

I make a spicy one like this: for 30-35 capelin fish, I take 2 tablespoons of salt, one each of sugar and red pepper. If desired, you can add bay leaf (3-4 leaves), allspice (4-5 peas), cloves (3-5 buds), 1 tsp of coriander. I Marina this business for about a day, then I wash it - it's done. If I want dried, then I string it on thin knitting needles and hang it for 3 days (under the dryer right above the sink). But there is one thing: when the capelin dries up, then in the middle it remains damp, and on the edges - on the contrary, dry. In this case, it must be transferred into an airtight container (or just a bag) and put into the refrigerator, after a while the remaining moisture will disperse evenly throughout the fish.

I make a spicy one like this: for 30-35 capelin fish, I take 2 tablespoons of salt, one each of sugar and red pepper. If desired, you can add bay leaf (3-4 leaves), allspice (4-5 peas), cloves (3-5 buds), 1 tsp of coriander. I Marina this business for about a day, then I wash it - it's done. If I want dried it, I string it and hang it up for 3 days. But there is one thing: when the capelin dries up, it remains damp in the middle, and, on the contrary, overdried along the edges. In this case, it must be transferred to an airtight container (or just a bag) and put into the refrigerator, after a while the remaining moisture will disperse evenly throughout the fish
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=393457.0

I lived in the North for almost 28 years, in my very own land ...

[Tatyana,]

Tatyana, and what red pepper, can you specify?
Girls, thanks for the recipes!

[TATbRHA]

TATbRHA, well then, like it or not, you will learn how to make everything from capelin)))) And we, young people, are just learning, thanks for the tips and recipes.

[nakapustina]

Oh, nakapustina, yes, whatever you like ... In the old days, it was not very easy to walk around with the assortment, they put the one that was simply called: "Ground red pepper". But there was no such thing - they put black ... Now you can choose what your darling wishes to taste!

Understandably, but also white pepper is probably suitable here, in my favorite Baltic sprats there was such

Once I took capelin, because I read a lot of simple recipes. I made something out of it, I don't remember. But I ate alone. Mine, if they eat it, then only smoked. And in our youth we sometimes took it for a change, so that as an alternative to pollock.

[Albina]

Once I read that the smaller the fish, the higher its nutritional value.No wonder capelin is loved by many.

Albina, if you have a BBK type grill, then it turns out gorgeous capelin.