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.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!Preparation time: 1 day. Servings: 5-10.
- - fresh frozen capelin - 1 kg;
- - salt - 1 tbsp .;
- - sugar - 1 tbsp;
- - spices: sweet peas,cloves - 2-4 pieces each
Cooking Recipe1. 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. 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.
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