Smoked capelin in oil, a la sprats

Smoked capelin in oil, a la sprats

Category: Fish dishes

Ingredients
Capelin	1 kg
Salt	~ 1-1.5 st. l.
Spice	taste
Refined sunflower oil	1 stack.
Mustard oil	2 tbsp. l.

Cooking method

• I washed the capelin. I poured salt and spices on top, gently mixed and pressed on top with a plate with a weight - salted for 30 minutes.
• Then I washed off the salt and spices. I put the fish on the grates of the smokehouse. I just dried it on the table for about 20 minutes to get some water.
• 
• After that, smoked for 40 minutes at 90 degrees.
• 
• I cut off the head and tail fin and put the fish in a saucepan. Poured a hot mixture of sunflower and mustard oil.
• She stewed in the oven at a temperature of 100-120 degrees for 2 hours.
• 
• Has cooled down. I put it in the refrigerator.
• She gave it a day to brew.

Note

Well what can I say. Sprats didn't work out.
Delicious smoked capelin stewed in oil came out.
Well, divinely delicious.
Why not sprats - the difference is in the hard bones.
And the taste and aroma are just sprat.
Oil, too, probably needed more, so that the sprats float in oil or pack more tightly.
I made a conclusion for myself that you can make sprats from smoked capelin at home, but it hurts for a long time ...

I will add the technology for making sprat, maybe someone will come in handy - the source is given after the quotes:
For Sprat in oil, the fish is thoroughly washed, immersed for a short time in a weak solution of salt (brine), then rinsed with fresh water, then strung (through the mouth and gill hole) on a metal rod; a twig with a fish is inserted into the frame and placed in a smoking oven. After smoking, the head and tail fin are removed from the fish, placed in canned boxes, poured with a mixture of refined sunflower and mustard oil, the jar is rolled up (hermetically sealed), sterilized, cooled and put in a warehouse where the sprats must remain for several months to mature; during this time the oil acquires the aroma of fish, and the fish is saturated with oil, which gives a special delicious taste to sprats, like other canned fish in oil.
Read on: 🔗

Canned food "Sprats in oil" (part 1)
Delicacy canned food “Sprats in oil” is prepared from fresh, chilled, and in some cases frozen small herring fish (herring, sprat, anchovy, White Sea and small Atlantic herring).
The freshness of the raw is the main factor that determines the quality of canned food, therefore, only the first grade fish is sent to the production of sprat.
The fish are sized into two or three groups and each group is treated separately. The fish is thoroughly washed, salted in a saline solution to a salt content in the meat of 1.5-1.8% and strung on metal rods through the gill slit and mouth or through the eyes. The rods with fish are inserted into the grooves of the smoking frame and the fish are washed with cold water.
After the water has drained off, the fish is dried on shelves or carts in ventilated rooms or directly in smoking ovens for 10-12 minutes. The drying of the fish is considered complete when the formation of water droplets at the ends of the caudal fins stops and the skin of the fish becomes dry.
Fish (herring and sprat) are boiled in smoking ovens in summer and autumn at a temperature of 100-120 ° C, in winter at 110-130 ° C and in spring at 120-140 ° C for 12-18 minutes. Signs of the end of cooking are the white color of fish meat and its easy separation from the spine, as well as whitening and fragility of the caudal fin.
The actual smoking is carried out at a temperature of 100-130 ° C for 30-40 minutes, by the end of the smoking process the temperature in the smoking chamber is lowered to 90-100 ° C.
One of the main indicators of the quality of canned food "Sprats in oil" is the appearance of the fish.The color of their surface in ready-made canned food should be uniform from light golden to golden yellow; skin - whole, with fine wrinkles, tightly attached to muscle tissue; meat - boiled and juicy.
In ready-made canned food, the skin of the fish breaks and slips when the raw material is delayed before smoking, when the fish are overdried or smoked before smoking with a relatively low humidity of the air-smoke mixture in the chamber, and also when the sterilization regime of canned food is violated.
🔗

Thing !!!!

[Rada-dms]

Rada-dmsThank you, it's really delicious, but there is still a lot to work on ...

Bravo! I also need to buy a smokehouse (I really like smoked meats)

[NaNya]

NaNya, that's 100% agree with the need for a smokehouse
I generally bought it for smoked meats, but it turned out that it was useful for everything
Thank you - I did this after reading your sprat recipe

[NatalyMur]

NatalyMur, but not at all)) Contact, if that

[Natalia]

Natalia, I can fit in, see which smokehouses are on sale, 🔗

[qdesnitsa]

qdesnitsa, This is great for cold smoking. Cool, but I want another ... only it is very expensive ...
🔗

Yes, this one has a very democratic price now, only 4000 rubles.

[qdesnitsa]

qdesnitsa, I have already bought an inexpensive truth for hot smoking, but this one is still in distant dreams

"Well what can I say. The sprats did not work out. A very tasty smoked capelin stewed in oil came out. Well, divinely delicious." This is evident, Natalia you still have to study, study and still study.

[Yulek]

Yulek, I'm just learning

[NatalyMur]

"Well what can I say. The sprats did not work out. A very tasty smoked capelin stewed in oil came out. Well, divinely delicious." This is evident, Natalia you still have to study, study and still study.

I did not understand anything. What are these phrases about? ..
Okay.
I remembered that we used to make capelin sprats in a pressure cooker in the old days. There, all the bones were boiled until soft. Can, NatalyMur, think this way?

[NatalyMur]

NatalyMur, for me, you are already a candidate of sciences !!! And you present, like a professor, competently and interestingly! And the main thing! Do not ascribe to yourself other people's texts, passing them off as your own! Let's not point a finger, everyone already knows !!! So, Natasha, we can learn more from you !!!
Your husband appreciated the fish and asked to do it !!!

I did not understand anything. What are these phrases about? ..

This is Yulek citing my text.
And I didn't even think about the pressure cooker, as if there would be nothing left of the bones ...
If I'm going to smoke capelin again, I'll do it

I realized that she was quoting. Everything is clear in the quote. I didn't understand where to sew the phrase after the quote.

[Rada-dms]

Rada-dmsThank you for your kind words. Do my cakes - it turned out very tasty even without stewing. And if you stew it in oil until the bones are soft, there will be sprats.

I realized that she was quoting. Everything is clear in the quote. I didn't understand where to sew the phrase after the quote.

Tatyan, this is she recalls our 2-day discussion about the sausage recipe.

[NatalyMur]

NatalyMur, it must be left in oil for 8 hours at a temperature of 65, Su Vid!

[Rada-dms]

Rada-dms, in my cartoon, the multi-cook gives out multiples of 10 temperatures - 60 or 70 is possible ... I think 70 degrees will also be good ... I think we will master the task of boiling the bones together

[NatalyMur]

NatalyMur, maybe when we will try together!

This is Yulek citing my text.

And not only yours, Natalia, is quoted without reference
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=393237.0
Your fish looks very appetizing, in my opinion.

Your fish looks very appetizing, in my opinion.

Thank you
And about the rest, I saw this not only in Pizza

[Rada-dms]

Rada-dms, I honestly like meat more. In Voronezh, there are problems with sea fish - you rarely find a good one, not rusty ... But when I saw the recipes with capelin, it caught fire so much - I haven't eaten for a long time, and here the fish turned up like a good one. And then recently I switched to a ham and sausage diet.
I do not know when, but I will definitely cook smoked capelin again.

[NatalyMur]

NatalyMur, I am also for meat! Only on vacation we have fun! There is a fish there !!! :)

Natasha, look here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=65027.0 we boil the bones in a slow cooker on stewing for 7 hours or in a pressure cooker for about an hour. I stewed a small horse mackerel in a pressure cooker for 1 hour, the fish melted in my mouth, and this horse mackerel has bones harder than mine.Oh, it's a pity that I don't have a smokehouse yet, I would definitely try, I love washing in all its forms
Bookmarked for better times, thanks for the recipe

[Rada-dms]

Rada-dms, And there is where?
Honestly, in summer, in the heat, it is very tempting to go on vacation to Murmansk - there is also a fish, and the weather is cool, cool.
But with two dogs and a cat you won't go far ...
Nothing, we are not badly fed in Voronezh either ...

[GenyaF]

GenyaF, Zhenya! Thanks for the reference, great recipe! I'll try, something drew me to homemade fish "canned food" ...
And capelin is my love, but often I don't eat it. Everything in life is boring ...

[Admin]

Admin, Tatyan, this is because I scolded her sausage, well, I didn't like it ...
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=393371.0
So everything is legal ...

[Girls]

Girls - well, you fools, honestly

I deleted my post so that ... the whole forum did not quarrel

[Admin]

Admin, Thank you

[Yulek]

Yulek, well, not everyone can like everything. I was silent for a long time, but you need to be able to perceive criticism. And revenge is not worthy!

[Natalia]

Natalia, albeit not canned food, it just took longer to stew, but I think it's delicious.

[ang-kay]

ang-kay, Angela, the taste is amazing. I love capelin, but I've never smoked it myself. And now I will do it sometimes ...
thanks for the support
And let Yulek write, I asked myself

something drew me to homemade fish "canned food" ...

Natasha! What problems?! Is there a pressure cooker? You take your smoked capelin, put it in glass jars with a screw top, a couple of black peppercorns, a piece of lavrushka, butter ... You close the can, put it in a pressure cooker, fill it with water and set it for 30-40 minutes. This is so that the bones "in the trash". In 90 minutes, my chicken chews like tender meat. For capelin, 30 minutes is enough. Then you don't release the pressure, let it fall off on its own, otherwise the lids will rip off. You take it out, you reach the end of the lid ... and that's it ... And your canned food will stand all winter and more.

[kubanochka]

kubanochka, Lena! Thanks a lot, great recipe
Wow, how much information now, something I'm starting to worry about ... My fantasy was played out in earnest ...

[Natasha]

Natashawhat an interesting recipe! Smoked capelin, and even in oil!

You take your smoked capelin, put it in glass jars with a screw top, a couple of black peppercorns, a piece of lavrushka, butter ...

How much oil to pour into the jar?

[Vitalinka]

Vitalinka, Thank you
I'm also interested in oil

[Rada-dms]

Rada-dms, And there is where?
Honestly, in summer, in the heat, it is very tempting to go on vacation to Murmansk - there is also a fish, and the weather is cool, cool.
But with two dogs and a cat you won't go far ...
Nothing, we are not badly fed in Voronezh either ...

Actually, wherever the sea is clean and there are fishermen. In Crimea, for example, there used to be beluga and gobies and cod, tulka, and what kind of Kerch herring - the Dutch did not stand nearby!
There is an excellent fish on the lakes in Belarus! We often go to the Oka, where we need to be friends with the fishermen or to fish ourselves! Previously, we traveled directly with tents.
And now more and more abroad. We take specially an apartment for a few days to eat good fish and seafood. You just need to find out where the fish store is and not be lazy to come to the store early to cut the freshest catch from the locals!
Of course, you can and should vote for domestic products, but we are all still dependent and cannot cook a variety of dishes without imports, few recipes can do without imported products, if you look!
I dream it would be the other way around, but climatic conditions also dictate.
And I remember Voronezh local products from childhood - my grandmother lived in the Voronezh region, I spent a lot of time there as a child! Now my son is friends with a boy from Voronezh, he also brings tomatoes, onions and more from you !! And what a cherry liqueur !!!! In short, I'm going to visit you urgently !!!

[Rada-dms]

Rada-dmsIt's great to travel like this, but we chose to have animals in the house, so our travels end with a trip to our parents' house (they live 15 minutes away from us) ... True, in this house you can pick up these same tomatoes in buckets and drink a cherry liqueur - by the way, the only alcohol that I like to drink ...
So we are waiting for a visit

[NatalyMur]

NatalyMur, and what kind of smoke you have, will you prompt?

[Allegra]

AllegraThe most common electric one, you can really use it on a fire ...
Electric smokehouse universal combined EKU Alvin
🔗
There is also stainless steel, it will just be more expensive ...

[NatalyMur]

NatalyMur, thanks, I'll go watch

[Natalia]

Natalia, never tried to make a fish, as Lena-Kubanochka advised?

[Vinokurova]

Vinokurova, I tried it, it turned out great - here is the report https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=65027.0