Salting of capelin in brine

You will need:

- capelin - 500 g;

- salt - 3 tbsp;

- sugar - 1 tbsp;

- water - 500 ml;

- Bay leaves - 6 PCs.;

- pepper - 6-7 pieces

In a small saucepan, pour water and add Bay leaf and allspice, then cook for 15 minutes. After the specified time, you must season with salt and add sugar. Then cool the brine.

Capelin put in an enamel bowl and pour freshly prepared solution, the fish must be returned to the refrigerator for 2 days.

After this time, drain the brine, otherwise the capelin stock can be very salty. Keep the fish in the refrigerator for weeks.

The spicy salted capelin Ambassador

You will need:

- capelin - 500 g;

- Bay leaf - 2 PCs.;

- lemon juice - 1 tbsp;

- salt - 1 tbsp;

- sweet bell pepper - 6 PCs.;

- clove - 6 buds.

Capelin, rinse, and then gut it. Then thoroughly rinse the fish inside and leave to dry. Remember that the fish is not gut, if you wish to have caviar, too salty.

In a mortar grind the cloves, pepper, Bay leaf and small amount of salt. This mixture sprinkle the pieces on both sides and inside, then pour lemon juice, cover the container with the fish wrap and leave in refrigerator for three days.

Salting capelin fastest way

For that you need the enameled pan with no chips.


- capelin -1 kg;

- Bay leaf - 3 PCs.;

- pepper - 1 tsp;

- dried coriander — 0.5 tsp.

Capelin wash, clean and gut, dry, and then put in an enamel container.

In a mortar, grind the coriander, pepper and Bay leaf, then stir the mixture with salt and sprinkle on your fish. Cover the container with capelin with a plate or lid on top to place oppression. Send the fish in the fridge, after 12 hours it is already possible to eat.