Despite the fact that capelin is a cheap and small fish, it is incomparable in fried, smoked or salted form. The domestic capelin has a number of advantages over the store, except for the unconditional confidence in the quality of the product of your own production, you can possibly vary the taste of the finished fish, depending on the amount and composition of spices used. On how to pickle capelin at home, we'll talk further.
How to pickle capelin in brine?
Ingredients:
- capelin - 500 g;
- water - 500 ml;
- salt - 3 tbsp. spoons;
- sugar - 1 tbsp. a spoon;
- bay leaves - 2-3 pcs .;
- sweet pepper - 5-6 peas.
Preparation
We boil the water and boil it with fragrant pepper and laurel leaves for 10-15 minutes. After the time has elapsed, we add salt water, add sugar to it and cool it. Lay the capelin in enameled dishes and fill it with a ready brine. We put the fish salted in the refrigerator for 2 days, after which all the fluid is drained, otherwise the fish will become salted. Since the salt acts here as a preservative, the fish will be fit for use next week, provided it is stored in the refrigerator, but we guarantee - it will disperse much faster.
How to pickle capelin?
Ingredients:
- capelin - 500 g;
- salt - 1 tbsp. a spoon (without a slide);
- lemon juice - 1 tbsp. a spoon;
- bay leaves - 2 pcs .;
- cloves - 5-6 buds;
- sweet pepper - 4-5 peas.
Preparation
We wash the capelin and proceed to the most unpleasant operation: evisceration. In fact, the fish can not be gutted, especially if you want the caviar to also salivate, then if it's necessary to simplify the eating of capelin, then it's better to have patience and clean it from the entrails. After, the belly of the fish is rinsed again and left to dry.
Meanwhile, in a mortar we rub powder cloves, peppers and laurel leaves, then add salt and sprinkle the mixture with the entire capelin. Water the fish with lemon juice, mix thoroughly, cover the container with capelin and leave the fish in the fridge for 3 days.
How quickly to pickle capelin?
For the fish salting operation, the express method will have to be prepared in advance. First, get a good enamel pot without chips and anything that will replace the functions of oppression, such as a lid / dish and a five-liter bottle. When fast pickling, it is desirable to thoroughly clean the fish and remove all the insides so that the salt mixture can penetrate into the pulp not only from the outside, but also from the inside.
Ingredients:
- capelin - 1 kg;
- salt - 3 tbsp. spoons;
- bay leaves - 3 pcs .;
- Dried coriander - 1/2 tsp;
- sweet pea pepper - 1 teaspoon.
Preparation
Cleaned, washed and dried fish put in a prepared enamel container. In the mortar we rub laurel leaves, dried coriander and pepper. The resulting powder is mixed with salt and sprinkled with salt mixture capelin. We cover everything with a plate or lid, and on top we place pressure in the form of a bottle or any other container with liquid. We put the fish in the refrigerator and after 12 hours you will be able to enjoy the well-salted capelin.
Surely after cooking the fish in this way, with pre-cleaning, you have some caviar left that you do not want to ignore. The ideal way out of the situation in this case will be salting. Salt caviar is simple: for 500 g we take 150 g of salt and vegetable oil. 50 g of salt is dissolved in 500 ml of water and poured into a solution of caviar.
We stir the eggs for 2-3 minutes, after which the liquid is drained and repeat the procedure 2 more times. Then put the caviar in the jar, pour a little oil and add a teaspoon of salt. Thoroughly mix everything and pour the surface of the oil on 2-3 mm. we leave caviar for 2-3 hours in the refrigerator, and then serve.