Homemade marinated capelin. Pickled capelin: recipes for cooking at home How to pickle capelin at home

Capelin is an inexpensive, but at the same time very tasty fish. For this reason, it is widely used in cooking. Fish can be prepared in a variety of ways: boiled, fried, baked and marinated. This article will discuss how to properly prepare pickled capelin.

How to choose fish?

On store shelves you can find capelin both fresh and already prepared. For marinating you need fresh chilled or frozen fish. Since capelin spoils quite quickly, it is best to purchase a frozen product. However, frozen fish may not be of the best quality.

The fastest way to check a product for freshness is by smell, but frozen capelin is usually sold in vacuum packaging or in sealed bags. Therefore, when choosing fish, it is necessary to evaluate its appearance. The eyes of capelin should not be cloudy, but the pupils always have a rich black color.

The color of the fish should be silver and uniform without dark spots. It is worth noting that the lower part of the capelin will be lighter than the back. The fish must have an intact tail section. The fish itself must also be intact - if there is any damage on it, then most likely the product has been defrosted several times.

As for packaging, it is better to give preference to vacuum. It is important that the packaging is sealed. There should also be marks on the expiration date, which must be checked.

Food preparation

Of great importance is not only the correct choice of capelin, but also its preliminary preparation for further heat treatment. Since fish is most often sold fresh frozen, defrosting it is an important step. When defrosting, it is not recommended to use a microwave oven and water.

It is best to let the fish defrost naturally at room temperature. Defrosting in water or a microwave will negatively affect the structure and taste of capelin. It is recommended to carefully rinse the defrosted fish in clean water, remove the entrails and remove the head.

Recipes

Each recipe for pickled capelin involves the use of a certain set of spices. The cooking process itself remains unchanged: the fish is kept in the marinade for several hours or days, after which it can be eaten. Let's look at the most popular recipes for marinating food at home.

Classical

Pickling capelin in the classic way is quite simple. To prepare one kilogram of fish you will need the following components:

• two heads of onions;
• two small spoons of granulated sugar;
• four small spoons of nine percent vinegar;
• eight large spoons of sea or coarse table salt;
• eight peas of aromatic black pepper;
• bay leaf in the amount of six pieces.

The fish, cleared of heads and entrails, is placed in a deep container. The bulbs are cut into half rings and placed in a container with the capelin along with the rest of the ingredients. The contents of the container are carefully and thoroughly mixed, after which boiled cooled water is poured in so that it completely covers the capelin.

The fish is mixed again, then it must be covered with a plate. A load is placed on the plate, for example, a two-liter jar filled with water. The fish is put into the refrigerator to marinate for a day. After 24 hours, add 3-4 tablespoons of sunflower oil to the capelin and stir, after which it can be eaten.

With greens

Pickled capelin with fresh herbs can decorate not only an everyday, but also a festive table. This dish has a bright aroma and taste. To marinate a kilogram of fish at home, you will need the following ingredients:

• 50 grams of green basil;
• 50 grams of parsley and dill;
• 40 milliliters of wine or apple cider vinegar;
• 300 milliliters sunflower or olive oil;
• salt and ground black pepper to taste;
• three cloves of garlic;
• three medium lemons.

To prepare the marinade, you need to chop the herbs and garlic, then combine with 100 milliliters of vegetable oil. Using a blender, the products must be crushed until smooth. In a separate container you need to combine freshly squeezed lemon juice and the remaining 200 milliliters of sunflower or olive oil. The resulting mixture must be mixed well with a whisk and seasoned with salt and pepper to taste.

A mixture of lemon juice and oil is combined with a mass of fresh herbs. The marinade is mixed and salt and pepper are added if necessary. If desired, you can also add granulated sugar to the marinade.

The capelin must be washed, cleaned and carefully separated from the ridge. The fish should be placed in a suitable container in one layer, pour the marinade on top, and wrap with cling film. The product is marinated for five hours in the refrigerator. After the specified time has passed, it is necessary to remove the film and pour apple or wine vinegar over the capelin. After twenty-five minutes the product can be eaten.

Spicy

There are several ways to prepare spicy capelin. Spices commonly used for a spicy marinade include cloves, coriander seeds, allspice and cinnamon. Let's consider one of the possible recipes, the preparation of which will require the following products:

• one kilogram of capelin;
• 700 milliliters of water;
• four small spoons of salt;
• two small spoons of white granulated sugar;
• six bay leaves;
• six buds of cloves;
• fifteen peas of aromatic black pepper;
• five small spoons of mustard seeds;
• eight small spoons of nine percent vinegar.

The fish must be washed and cleaned of entrails and heads. In an enamel bowl, water is mixed with dry spices and brought to a boil. Vinegar is added to the hot marinade and cooled to room temperature, after which it is poured over the capelin. The fish is placed in the refrigerator for twelve hours, after which it is mixed well and marinated for another day.

With mustard

One of the most common ways to pickle capelin is to use mustard marinade. To cook one kilogram of fish, you will need the following products:

• one large spoon of sunflower oil;
• a teaspoon of granulated sugar;
• one and a half large spoons of table salt;
• three hundred milliliters of clean drinking water;
• one and a half large spoons of mustard;
• one head of onion;
• bay leaf in the amount of two pieces;
• five peas of black allspice;
• twenty milliliters of nine percent vinegar.

It is recommended to clean the capelin from the insides, remove the heads and ridges. To prepare the marinade, add laurel, granulated sugar, aromatic peppercorns and salt to a pan of water. The brine must be brought to a boil, then cool slightly and mixed with vinegar, mustard and sunflower oil.

Many people love simple and inexpensive capelin. You can buy it ready-made, but it’s much more pleasant to cook it at home, and it turns out much tastier. It is eaten fried, salted, smoked. And today we will tell you how to quickly and easily pickle capelin.

Classic recipe (under pressure)

For half a kilogram of fish you will need the following ingredients:

• one onion;
• 4 table. spoons of coarse or medium-ground salt;
• a teaspoon of sugar;
• two teaspoons of vinegar;
• allspice peas;
• Bay leaf.

How to do:

1. Wash the fish, cut off the heads, remove the insides and place in a fairly deep bowl.
2. Cut the onion into half rings and mix with the fish.
3. Salt, sweeten, add bay leaf, allspice peas, vinegar. Add enough water to barely cover the fish and stir.
4. Place a flat plate or circle on the capelin (they should be smaller in diameter than the container with the fish), place a weight on top and put it in the refrigerator.

The next day, sprinkle with sunflower oil, and the marinated capelin is ready to eat.

Recipe with lime

What to take:

• half a kilogram of fresh frozen fish;
• two cloves of garlic;
• half a lime;
• one onion;
• a teaspoon of a mixture of crushed mustard seeds, fennel, dill, black peppercorns;
• seven table. tablespoons of any vegetable oil;
• a teaspoon of salt and granulated sugar.

The recipe for pickled capelin can be slightly modified by replacing the lime with lemon, but the taste will be slightly different.

How to cook:

1. Cut off the heads of the fish.
2. Prepare the marinade by mixing chopped spices, finely chopped garlic, sugar, salt, lime juice and vegetable oil in a bowl.
3. Cut the onion into rings, mix it with capelin and marinade.
4. Cover the container with fish and put it in the refrigerator.

The next day, you can eat capelin marinated at home.

With cloves

For 600 grams of capelin you will need:

• two glasses of water;
• two table. spoons of apple cider vinegar;
• three pieces of cloves;
• three bay leaves;
• 8 peppercorns;
• 20 grams of salt;
• 7 grams of sugar;
• 50 grams of onions.

The recipe for pickled capelin with cloves may not be for everyone, then it’s better to choose any other.

How to cook:

1. Defrost the fish naturally, wash, separate the heads, and remove the entrails.
2. Thinly slice the onion into rings.
3. Pour water into a bowl of a suitable size, put salt, pepper, sugar, cloves, bay leaf, and put on fire. When it boils, turn off the heat and cool.
4. Place capelin with onions in a container with a lid and stir. Pour over the cooled marinade, add vinegar. Close tightly and place in the refrigerator for two days.

After two days, the pickled capelin is ready to eat. It can be anointed with vegetable oil and served with potatoes.

With mustard

Another recipe for pickled capelin. This time in mustard marinade.

Ingredients for 2 kg of capelin:

• 0.6 l of water;
• 2 table. spoons of plant oils;
• 1 table. spoon of sugar;
• 3 table. spoons of salt;
• 3 table. spoons of mustard;
• 2 medium sized onions;
• 2 laurel leaf;
• 40 ml vinegar;
• a pinch of black peppercorns.

How to cook:

1. Cut off the heads of thawed capelin, remove the entrails, separate the ridges and small bones.
2. Throw a bay leaf into the water, add salt, pepper, and sugar. Cook until boiling, remove from heat, pour in vinegar.
3. Cool the marinade and pour it into another bowl. Add vegetable oil, mustard and stir until smooth.
4. Place the cleaned fish in the marinade and put it in the refrigerator overnight.
5. In the morning, place the prepared capelin in a glass jar in layers: fish, onion rings, remaining marinade, and so on. Cover and refrigerate for another day.

With coriander

Preparing pickled capelin at home is very quick.

For half a kilogram of capelin:

• 0.5 liters of water;
• 1 onion;
• 1 tsp. l. nine percent vinegar;
• 1 teaspoon each l. sugar and salt (with a slide);
• to taste - coriander, bay leaf, allspice peas.

How to cook:

1. Prepare capelin - defrost, gut, separate heads, rinse.
2. Bring water to a boil, add sugar, salt, peppercorns, bay leaf, coriander, add vinegar. Stir and wait for it to cool.
3. Coarsely chop the onion.
4. Place the fish in the marinade and place onion rings on top. The carcasses must be completely covered with marinade.
5. Place the dish with fish in the refrigerator for 12 hours.

Transfer the finished capelin into a glass jar without marinade. Store in the refrigerator for no longer than three days.

The fish is served with potatoes or vegetables. It can be used to make sandwiches and as an ingredient for salads.

Recipe with ginger

Per kilogram of capelin you will need the following products:

• three table. spoons of salt;
• quarter tea spoons of coriander seeds;
• half a tea spoons of black peppercorns;
• five buds of dried cloves;
• a pinch of ground ginger;
• three laurel leaf;
• table. spoon of sugar.

How to cook:

1. Prepare the fish for marinating: gut it, cut off the heads, rinse and dry.
2. Place capelin in a bowl, add coriander, peppercorns, ground ginger, cloves.
3. Pour in sugar and salt, stir, and refrigerate for a couple of days.

After two days, a delicious snack is on the table.

What to cook from pickled capelin?

You can put it on a sandwich with butter, replace herring with it in a salad “under a fur coat,” or prepare fish oil. Capelin can be marinated and then smoked in a smokehouse.

Capelin is not only tasty, but also incomparably healthy fish. Pickling capelin is very easy to organize at home, and the fish will surprisingly turn out much tastier and better than store-bought fish. Capelin itself is a fatty fish, and therefore it is ideal for salting. There are various methods for marinating this fish. Let's look at the most popular recipes.

Dry method

It is necessary to rinse the fish thoroughly under running water and leave it for a while so that the water can drain from it. The most important thing is what the taste of the future dish will primarily depend on - the marinade. To prepare it, you need to grind spices such as coriander, bay leaf, and cloves in a mortar. They go perfectly with this fish. The amount of seasoning depends on the taste preferences of the cook. Mix the crushed spices with salt, based on the calculation that 1 kg of capelin will require 3 tbsp. l. salt. Next, combine the resulting mixture with the fish, mix gently and place under a press. To do this, it will be quite enough to take the container in which the fish is marinated, close the lid and place a bottle of water or a weight on top of it. At the final stage, all this should be placed in the refrigerator for 12 hours. The delicious pickled capelin is ready after the allotted time.

Brine based method

To prepare the marinade, you need to dissolve 4 tbsp in 2.5 liters of boiled warm water. l. salt. It is very important that the marinade is strong. In order to check this, you just need to dip raw, peeled potatoes into it: if the root crop does not sink, then the appropriate amount of salt was poured. In addition, you need to add black peppercorns (5-6 peas), as well as bay leaves (2-3 leaves) and granulated sugar (2 tsp) to the water. Bring the marinade to a boil and set to cool. Pour it over the pre-washed and dried fish and put it in the refrigerator. The dish will be ready after two days. To prevent the capelin from being too salty, it is recommended to drain the marinade, but you should pay attention to the fact that the fish does not last long outside of the brine.

Quick method

If a celebration is approaching, to which numerous guests have been invited, and you would really like to see pickled capelin on the festive table, and there is very little time left before the celebration, then you can prepare this fish using a lightly salted method. To do this, you will need to crush the cloves, allspice and bay leaf using a pestle. Add salt (2 tsp), sugar (1 tsp) into the resulting mixture and stir until smooth.

Place the pre-washed capelin in a suitable container, sprinkle it with a mixture of spices on top and pour generously of freshly squeezed lemon juice. Cover the container with a lid and place in a cool, dark place. You can enjoy the taste of wonderful fish after 8-10 hours. Before serving capelin, you need to wash it a little.

Using any of the recipes given, you can get an excellent dish that will certainly delight the guests of your home and beloved household members.

The taste of salted fish is incomparable. Spicy salted capelin at home, the recipe for which is presented on our website, will provide you with a delicious appetizer that can decorate an ordinary dinner or a festive feast!

But – although the fish is tasty, it is quite specific. There are several banal secrets that even the most inexperienced cook will know how to prepare spicy salted capelin at home. The wet salting recipe is based on the correctly calculated amount of ingredients needed to prepare a special marinade.

Ingredients

The recipe for spicy salting at home requires you to purchase the following from your nearest store or market:

• Capelin (fresh or fresh frozen) – 1 kg;
• Cloves – 10 buds;
• Dry bay leaf – 5 pcs.;
• A mixture of peppers (bitter, allspice, black peas) – 5 pcs.;
• Coriander – 1 teaspoon;
• Salt – 2 tablespoons;
• Sugar – 1 teaspoon;
• Water – 1 l.

Cooking process

Before salting spicy capelin, the fish must be defrosted (at room temperature), rinsed under running water (2-3 times), dried and cut (each fish separately), removing the entrails. Rinse and dry the cleaned and prepared fish again.

To prepare the marinade, just mix water, salt, sugar, a mixture of peppers, coriander, bay leaf and cloves, bring to a boil, boil for 3-4 minutes and leave to cool in a cool, dry place.

Next, put the cleaned capelin in a jar and pour in the cooled marinade. After this, remove the drenched fish in a cool, dark place for 7-8 hours.

To make spicy salted capelin, the recipe for which is quite simple and unpretentious, especially tasty, it is recommended to serve it with black bread, butter and green onions.

The remaining fish can be stored in the refrigerator, adding marinade from time to time. Bon appetit!