Homemade Spicy Salted Capelin

Appetizing and aromatic, spicy — youʼll just lick your fingers! Spicy salted capelin at home cannot be compared with store-bought! The dish turns out to be inexpensive, but so tasty that you want to eat more and more. I just adore her! Suitable as a snack or for dinner, for example, with potatoes.
cook time: 6h 30 min
Liam Carson
Homemade Spicy Salted Capelin

Nutrition Facts (per serving)

56
Calories
3g
Fat
6g
Protein

Ingredients (8 portions)

Basic:

capelin 1 kg

For the brine:

Salt 2 tbsp
Water 1 l
Bay leaf 5 pc
Carnation 5 pc

Recipe instructions

Step 1

Step 1
How to pickle spicy capelin at home? Prepare all the necessary ingredients. Be responsible when choosing capelin: it should be light-colored with black and not cloudy eyes. Such capelin is unlikely to have been double-frozen, which means that when finished it will be dense, fatty and aromatic. Rinse the fish under running water and place on a paper towel or cutting board.

Step 2

Step 2
Take a container for pickling. This can be a food-grade plastic container, a glass jar or a deep bowl. Pour salt and spices into the container, and for me it’s a container.

Step 3

Step 3
Boil water and cool slightly. There is no need to pour boiling water over salt and spices. Upon contact with 60 degree water, the salt will dissolve well and the spices will release their aroma. In addition to cloves (you can take more or less of it to taste), you can add other spices to the marinade to suit your taste, for example, black peppercorns.

Step 4

Step 4
Cover the container with a lid and leave for an hour. The water will cool to room temperature and the spices will begin to work. Place the prepared capelin in a container with brine.

Step 5

Step 5
Cover tightly and place on the bottom shelf of the refrigerator. Leave to dry for at least 12 hours. Remove the finished fish from the brine and place on a plate. Drain off excess liquid and, if desired, drizzle with vegetable oil and sprinkle with fresh dill. Goes great with hot boiled potatoes. Bon appetit!

Additional rubrics

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