• Dry capelin

    Salting fish is a simple matter, sprinkled with salt, that's all the wisdom. If we consider the salting of a specific fish, for example, as small as a capelin, and delve into the process in more detail, you can identify many interesting cooking options, in which the result of the whole action will differ.
    Capelin of dry salting
    Of course, the easiest way is to salt the capelin entirely, not bothering with the laborious gutting of the fish. But then, be ready to clean it right at the dinner table, while boiled potatoes are getting cold and waiting for pickles. And you can prepare yourself a nice and relaxing meal in advance, with an aesthetic flow - you just need to chop a capelin file on a fork and send it to your mouth. In order to make such a feast of stomach for your family, you definitely need to learn to salt the capelin with a dry ambassador, and also find out in our recipe how to clean the capelin on filet. We assure you - nothing complicated!

    Ingredients

    • - fresh frozen capelin - 1 kg;
    • - salt - 1 tbsp .;
    • - sugar - 1 tbsp;
    • - spices: sweet peas,cloves - 2-4 pieces each
    Capelin of dry salting
    Preparation time: 1 day. Servings: 5-10.

    Cooking Recipe

    1. Preparing capelin for salting is easy - the preparation is only to rinse the thawed fish in water. At the same time, we recommend reviewing all fish and, by its appearance, determine which one to leave and which one is better to throw away immediately. It can be a damaged fish, with a severed head (when it is impossible to determine what state the fish was before freezing) or suspicious for some other reason. Remember that your health and the health of your loved ones is above all. Capelin of dry salting 2. As mentioned earlier, we will gut the capelin before salting, and therefore it is necessary to cut each fish into fillets. At first it will seem to you that it is too difficult and painful, but having gotten yourself skilled, after the fifth or seventh fish, the septicle 1 will take no more than a minute. Here's what you need to do to get appetizing fillets of this fish: we take washed capelin, cut off the head from the top, not reaching the end of 2-3 mm.Now pull the head and pull out all the insides of the fish with it. You can immediately cut off the tail, but you can leave it.
    Capelin of dry salting
    3. Cut the belly along with a sharp knife and scrub black films along the inside cavity. Expand the fish as a book.
    Capelin of dry salting
    4. Slide your finger along the outer side of the capelin along the entire back from the head to the tail, bending the fish in a ring. From this movement, the spinal bone will arch and it will be easy to remove from the fillet. Our stocking is ready! If necessary, wash it again under running water.
    Capelin of dry salting
    5. When the capelin is gutted - you can start salting! Sprinkle the bottom of the container with a small portion of a mixture of salt and sugar. We lay the blanks on them with the first layer.
    Capelin of dry salting
    6. Again, pour the fish with salt and sugar. Lay out randomly sweet peas and carnation buds. In this way, we shift all the fish, evenly distributing all the salt, sugar and spices in all layers.
    Capelin of dry salting
    7. Sent in the fridge for a day.After 24 hours, salted capelin will be ready!
    Capelin of dry salting
    It can be put in a jar, sprinkled with oil or apple cider vinegar, used to make sandwiches and canapes, to eat just like that, with black bread and tomatoes. In general, as your heart desires, and most importantly, your hands remain clean, no need to get dirty - nothing distracts you from a tasty meal!

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