What a pity that this small sea fish is undeservedly ignored, but it is superior to meat in terms of vitamin B and selenium content. It is very rich in iodine, fluorine, calcium and sodium, and, like all wild marine fish, it is saturated with omega-3 fats. We recommend including capelin in your diet if you want to regulate the functioning of the thyroid gland and cardiovascular system, and avoid hypertension and an increase in cholesterol in the blood. In addition, spicy lightly salted capelin is simply delicious! With mashed potatoes or boiled jacket potatoes, with a slice of black bread and onion, as an appetizer or in a salad. In order to try all this, you definitely need to find out how to quickly and easily pickle capelin at home!
Ingredients
- - fresh frozen capelin – 0.5 kg;
- - water – 150 ml;
- - salt – 1.5 tsp;
- - coriander seeds – 1 tsp;
- - bay leaf – 2 pcs.;
- - cloves – 3 buds;
- - allspice – 5-10 pcs.
Cooking time: 12 hours. Servings: 3 pcs.
Recipe
1. Thaw capelin at a temperature of 18-20 or in the refrigerator on the bottom shelf if you will be salting in the hot summer.Then rinse the thawed capelin well and inspect it so that all the fish have the proper appearance. While the capelin is defrosting, prepare salt and spices. There is no need to clean the fish from its entrails; it will be salted uncut.
2. When all the excess water has drained, you can put the capelin in a container suitable for salting.
3. Prepare a pickling mixture of salt and spices crushed in a mortar (grind everything except the bay leaf).
4. Sprinkle the capelin generously with the pickling mixture on top, then mix with your hands so that the spicy mixture gets onto the fish from all sides.
5. Fill the capelin with water at room temperature (filtered or cooled boiled) and add a bay leaf to the brine. If the water level does not completely cover the capelin, you can place a small dish on top to lightly press down the fish with a light weight. Cover the container with a lid and leave the capelin to salt for 12 hours in the room or overnight. After the specified time has passed, or in the morning, move the container with the prepared spicy lightly salted capelin to the refrigerator.
Now you can clean the fish, it is no longer so fragile, after salting it becomes more elastic, and therefore can be easily cut into fillets - the bones and skin come off well and you get beautiful pieces for canapés or sandwiches. Spicy lightly salted capelin is ready!
Bon appetit!
