Sun-dried capelin

Sun-dried capelin

Category: Fish dishes

Ingredients
capelin fresh
salt, sugar, ground pepper

Cooking method

• gut the fish, cut along the ridge. Sprinkle with salt, a little sugar and black pepper, leave to soak for 4 hours. then dry in the dryer for 5 hours.

Note

gut the fish, cut along the ridge. Sprinkle with salt, a little sugar and black pepper, leave to soak for 4 hours. then dry in the dryer for 5 hours.

[lapsu]

lapsu, and at what temperature was it dried?

Can I frozen, defrost and apply? Or will it not be so?

[Sonce]

Sonce, all capelin, except for freshly caught and delivered to the seaside northern city by small ships in the next day after the catch, is frozen ...

There is no need to leave for 4 hours: capelin is salted for 20 minutes.

Thank you. The temperature would still be dealt with.

Thanks for the idea, the men respect my beer, and the store fish at a biting price nonetheless. Moreover, my Isidri is about to come (thanks to the site for helping in choosing a model)

[Fifanya]

Fifanya, we also have frozen capelin from 50 rubles in price jumped to 175! Despite the fact that our ships catch it in our waters of the Barents and Kara Seas.

What kind of dryers do you have? Often I meet in recipes, can it be just an oven?

Thank you. The temperature would still be dealt with.

temperature if large max 65

I do not recommend beer with beer, female hormones develop from beer, which men do not need at all.

Thank you, bookmarked, I adore dried capelin :-) :-)

beer develops female hormones, which men do not need at all.

Homemade beer can be brewed.

By the way, does the dryer absorb the smell of fish? How to wash it afterwards?
Or separate trays for fish only? PS I somehow dried the squid with rings, then soaked the trays in soda (I have an Elros). And I want a fish.

Great idea! Immediately I wanted the fish and I remembered my childhood ...
My father is a fisherman and all my childhood fish was dried on the balcony. Only we made it much easier. Unbend a paper clip, pierce the fish in the head area and hang it on a rope somewhere. Usually the fish was dried on the balcony, and in the summer, to hide from flies, in the bathroom.

and in the summer, to hide from flies, in the bathroom.

so we ran to the river to wash)))

[not gutted]

As a big fan of dried fish, I think that capelin (like other small fish) should be dried not gutted.
Based on the "correct" recipe found on the Internet. According to the Forum Rules, I can't post a link to it, so don't blame me for copyright violation! ...
I successfully tested the recipe, the result exceeded expectations, so I hasten to share my experience with other fish lovers.

1. Defrost fresh frozen capelin in water at room temperature and rinse.
2. Place in a pan in layers, sprinkle abundantly with salt, put a plate with a smaller diameter on top, and put a load on it. I used a 5 liter can of water as a load.
3. Salting time 20-25 minutes.
4. We wash the fish in running water, place the capelin in a colander to glass the water.
5. We put in trays of the electric dryer so that air passes between the fish. You can put a pallet underneath to prevent dripping onto the dryer.
5. Dry at a minimum temperature for 8-12 hours, depending on the preference for the consistency of the finished product.

The recipe is less laborious than the one proposed by the author of the topic, but the main thing allows you to get (IMHO) a much more interesting result. It will probably go well with smelt and other sea fish.

IMPORTANT! This recipe is not suitable for river fish, since it must be salted for at least 14 days, and soaked in fresh water before drying.

Bon Appetit!

This recipe is not suitable for river fish, since it must be salted for at least 14 days, and soaked in fresh water before drying.

How long it takes to salt depends on the size of the fish, for example, average crucians are salted for two days. It is better not to gut the karasiks, it is imperative to gut large fish. Soaking in fresh water means putting a bowl of fish under the tap and pouring cold water in a small stream for as many hours as the fish has salted for days.

I got a dehydrator. We must try to do it. At least a couple of bars.