Simple and inexpensive capelin is loved by many. You can buy it ready, but it’s much more pleasant to cook 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 oppression)
A pound of fish will require the following ingredients:
- one onion;
- 4 table. tablespoons of coarse or medium grinding salt;
- a teaspoon of sugar;
- two teaspoons of vinegar;
- peas of allspice;
- Bay leaf.
How to do:
- Wash the fish, cut off the heads, pull out the entrails and lay in a rather deep bowl.
- Cut the onion into half rings and mix with the fish.
- Salt, sweeten, add lavrushka, peas of allspice, vinegar. Pour in water so that it barely covers the fish, and mix.
- Put a flat plate or circle on the capelin (they should be smaller in diameter than the fish tank), place the oppression on top and put in the refrigerator.
The next day, sprinkle with sunflower oil, and marinated capelin is ready for use.
Lime Recipe
What to take:
- a pound of freshly frozen fish;
- two cloves of garlic;
- half lime;
- one onion;
- a teaspoon of a mixture of crushed seeds of mustard, fennel, dill, black pepper peas;
- seven table. tablespoons of any vegetable oil;
- on a teaspoon of salt and granulated sugar.
The recipe for pickled capelin can be slightly changed by replacing lime with lemon, but the taste will be slightly different.
How to cook:
- Have the fishes cut off their heads.
- Prepare the marinade by mixing chopped spices, finely chopped garlic, sugar, salt, lime juice and vegetable oil in a bowl.
- Cut the onion into rings, mix it with capelin and marinade.
- Cover and store the fish in the refrigerator.
The next day, capelin marinated at home can be eaten.
With cloves
For 600 grams of capelin, you will need:
- two glasses of water;
- two table. tablespoons of apple cider vinegar;
- three cloves;
- three bay leaves;
- 8 peas of pepper;
- 20 grams of salt;
- 7 grams of sugar;
- 50 grams of onions.
The recipe for pickled capelin with cloves, perhaps for an amateur, then it is better to choose any other.
How to cook:
- Defrost fish naturally, wash, separate heads, remove entrails.
- Thin the onion into small rings.
- Pour water into a suitable bowl, put salt, pepper, sugar, cloves, bay leaf, put on fire. When it boils, turn off the heat and cool.
- Place capelin with onion in a container with a lid and mix. Pour with cooled marinade, add vinegar. Close tightly and refrigerate for two days.
Two days later, the pickled capelin is ready for use. It can be anointed with vegetable oil and served with potatoes.
With mustard
Another recipe for pickled capelin. This time in a mustard marinade.
Ingredients for 2 kg of capelin:
- 0.6 l of water;
- 2 table. spoons rast. oils;
- 1 table. a spoonful of sugar;
- 3 table. tablespoons of salt;
- 3 table. spoons of mustard;
- 2 medium onions;
- 2 laurels. sheet;
- 40 ml of vinegar;
- a pinch of black peppercorns.
How to cook:
- In defrosted capelin, cut off the heads, remove the insides, and separate the ridges and small bones.
- Throw bay leaf into the water, pour salt, pepper, sugar. Boil until boiling, remove from stove, pour vinegar.
- Cool the marinade and pour it into another bowl. Add vegetable oil, mustard and mix until smooth.
- Put the peeled fish in the marinade and put in the refrigerator overnight.
- In the morning, put the finished capelin in a glass jar in layers: fish, onion rings, the remaining marinade and so on. Cover, refrigerate for another day.
With coriander
Preparing pickled capelin at home is very fast.
A pound of capelin will go:
- 0.5 liters of water;
- 1 onion;
- 1 tea l nine percent vinegar;
- 1 tea l sugar and salt (with a slide);
- to taste - coriander, bay leaf, peas of allspice.
How to cook:
- Prepare capelin - defrost, gut, separate heads, rinse.
- Bring the water to a boil, throw sugar, salt, peppercorns, bay leaf, coriander into it, add vinegar. Stir and wait for it to cool.
- Coarsely chop the onion.
- Place the fish in the marinade, lay onion rings on top. Carcasses should be fully coated with marinade.
- Put the dishes with fish in the refrigerator for 12 hours.
Transfer the capelin to a glass jar without marinade. Store in the refrigerator for no longer than three days.
Fish served with potatoes or vegetables. It can be used for making sandwiches and as an ingredient for salads.
Ginger Recipe
The following products will be required per kilogram of capelin:
- three table. tablespoons of salt;
- a quarter of tea spoons of coriander grains;
- half teas. tablespoons black pepper;
- five buds of dried cloves;
- a pinch of ground ginger;
- three laurels. sheet;
- table. a spoonful of sugar.
How to cook:
- Prepare the fish for pickling: gut, cut off the head, rinse and dry.
- Place capelin in a bowl, add coriander, peppercorns, ground ginger, cloves.
- Pour sugar and salt, stir, refrigerate for a couple of days.
Two days later, a delicious snack on the table.
What to cook with pickled capelin?
You can put it on a sandwich with butter, replace it with herring in a salad "under a fur coat", prepare fish oil. Capelin can be pickled and then smoked in a smokehouse.