Salted capelin - a very tasty snack, and prepare it easier to nowhere! Take note on these recipes.
How to pickle capelin?
There are two basic recipe salted fish at home on their own: in brine and without liquid, dry.
As capelin salt in brine
Ingredients:
1 kg of capelin.
Sol - 3 tbsp. l.
Bay leaves - 5 pcs.
Pink - 10 pcs.
Allspice - 10 pcs.
Water - 1 liter.
Preparation:
The fish must be washed, put in a glass container.
All necessary spices brewed with boiling water, brine it, it should cool down.
Cooled down with brine it is necessary to fill in and send the fish into the cooling chamber for 24 hours.
Before serving, capelin should be rinsed, sprayed with lemon juice or vinegar and pepper fresh chopped herbs or half rings onion, turnip.
Ambassador capelin dry method
Ingredients:
1 kg of capelin.
Sol - 3 tbsp. l.
Pink - 10 pcs.
Coriander - 0.5 hours. l.
Bay leaves - 5 pcs.
Preparation:
Capelin should be washed well under running water.
Recline on a sieve to obtekla all the water.
Spices should be well ground and mixed with salt. Fish products put in an enamel container (suitable glass or even plastic).
Fish should be sprinkled with spices and place the dish under the press. Put the container into the cooling chamber at least 12 hours.
When you need to stand up as you can eat.
Home salted capelin original salting
Ingredients:
1 kg of capelin.
Sunflower oil - 5 tablespoons. l.
Sol - 3 tbsp. l.
Sugar - 1 tbsp. l.
Bow-turnip - 2 pcs.
Cooking process:
The fish should be cleaned and left in the water for 60 minutes.
Once cleaned, cut off their heads and wash well.
Stir sugar and salt. This mixture to rub each fish, wrap with cling film and leave for 120 minutes on a table.
With fish it is necessary to wash off the mixture and dry it with a paper towel.
Onion peel and cut into half rings.
Capelin lay in a deep container. Strew onions and pour the oil, you can eat.
Salted capelin with citrus juice
Ingredients:
1 kg of capelin
Sol - 3 tbsp. l.
Sugar - 1 tbsp. l.
lemon juice - 1 tbsp. l. (You can substitute orange juice).
Preparation:
The fish should be clean, to cut into fillets, wash, dry.
Put in a container for salting.
Strew all the spices and pour the juice of a lemon or orange.
Leave solitsya. How long is the ambassador, it depends on individual taste preferences.
Thus, after 60 minutes capelin is salted, after 120 minutes it is already medium salinity.
Some time later, the fish need to pour water, and you can eat.
Capelin in spicy brine
Ingredients:
1 kg of capelin
Lemon - half
Sol - 3 tbsp. l.
Sugar - 1 tbsp. l.
Allspice - 3-5 peas
Pink - 10 pcs.
Bay leaf - 2 pcs.
Preparation:
All prepared spices should be well crushed.
This lineup sprinkled with refined and well-washed capelin.
Pour lemon juice product.
Good mix all.
Place the product in a container made of glass.
Wrapping lid and remove the cooling chamber for 24 hours. But if the product is solitsya 72 hours, it will be even better.
Before consumption of capelin should be washed and dried with a paper towel.
Bon Appetit!
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