Once you try spicy salted capelin, you will no longer run past trays with frozen fish carcasses. Properly salted capelin tastes better than herring. Capelin is easy to cut: by removing the backbone, you free the carcass from all types of bones. Spicy capelin fillet can be added to pates and salads. Whole carcasses are a delicious appetizer. When serving, capelin is mixed with herbs and onions. A slice of rye bread with a piece of spicy capelin and dill is an ideal balanced sandwich: the body receives fortified nutrition without the slightest cholesterol load.
Products:
- capelin – 600 g,
- onions – 1-2 pcs.,
- salt – 1.5 tbsp. l.,
- water – 1 l,
- bay leaves – 4 pcs.,
- coriander seeds – 1 tsp,
- clove buds - ½ tsp,
- sweet peas – ½ tsp,
- sunflower oil – 3 tbsp. l.,
- vinegar 9% - 1 tbsp. l.,
- fresh dill.
Sequence of capelin salting:
1. Capelin is pickled throughout the year, but autumn fish that have gained fat are especially good. Before salting, the capelin is thawed and washed.
2. Cut off the fish heads and thoroughly clean all the insides. Wash the fish until the water is clear.
3.Place the coriander peas, bay leaves, sweet peas and clove buds into a small saucepan.
4. Measure out coarse salt. Iodized salt is never added to spicy brines.
5. Pour water over the spices. Boil the brine for 5 minutes over medium heat. Spices slightly color the brine, and beige-brown shades appear in it.
6. Capelin is poured with brine, cooled to room temperature.
7. The dishes with capelin are covered with cling film and placed in the refrigerator for two days.
8. The capelin is taken out of the brine, the carcasses are unwrapped, and the ridges with adjacent thin bones are pulled out. What remains on the plate is a delicious, spicy-salted fish fillet. The fish is already quite edible, you can pour it with sunflower oil and put it on the table. This should be done if you adhere to a diet that does not allow the presence of vinegar. If you are loyal to table vinegar, you can make capelin even more tasty by performing express pickling.
9. Fresh onions are cut into thin rings and sprinkled with chopped dill.
10. Mix sunflower oil and vinegar, pour onion.
11. Mix everything. Add a small pinch of salt. If desired, you can add ground black pepper or thin strips of chili pepper.
12. Spiced capelin carcasses are placed in a bowl with pickled onions. Mix carefully so that the carcasses do not get wrinkled and the onion rings remain intact.
13. The brine is poured out, and the spices in it are placed in a bowl with the fish.
14. The capelin is kept in the refrigerator for 30-60 minutes. The spicy salted capelin will have time to marinate, and the onion will become softer.
15. Spicy capelin does not need complex side dishes; you should focus on cereals and vegetables. You can bake buckwheat porridge in a pot or boil small potatoes.
