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Pickled capelin
When you want salty, pickled capelin can be bought in the store, and not very expensive, but it is much better to marinate it at home and not be afraid that bought expired.
On the table, such a snack is never delayed. Pickled capelin It harmonizes well with boiled and baked potatoes, and at a party it is perfect for a glass of cold beer.
Second to other sea fish in size, cheap capelin surprises with a record content of iodine, vitamin B12 and selenium. Many refuse to cook the most useful fish because it is small and messing with it too troublesome. Fortunately, our recipe for making capelin is as simple as possible!
How to prepare capelin Ingredients
Preparation
Moil is mostly used to frying, and we love it in stewed form. Add vegetables and stew capelin in the oven over a slow heat. It doesn’t cook very fast, but the taste is just a bomb!
"Site" It offers to prepare mackerel, which will taste no worse than red fish. And the secret of this dish is in a savory marinade, which reveals the taste of fish in a special way.
If you think it's hard to cook stuffed fish, I'm in a hurry to reassure you. Stuffed fish in Odessa is prepared very simply, but necessarily - with beets. For a chic feast, this special dish is perfect!
On the table, such a snack is never delayed. Pickled capelin It harmonizes well with boiled and baked potatoes, and at a party it is perfect for a glass of cold beer.
Second to other sea fish in size, cheap capelin surprises with a record content of iodine, vitamin B12 and selenium. Many refuse to cook the most useful fish because it is small and messing with it too troublesome. Fortunately, our recipe for making capelin is as simple as possible!
How to prepare capelin Ingredients
- 0.5 kg of frozen capelin
- 500 ml of water
- 1 tbsp salt
- 1 tsp sugar
- 100g sunflower oil
- 1 medium bulb
- 5-6 cloves of garlic
- dillbundle
- 4 bay leaves
- 8 pepperpeas
- 3 buds of cloves
- lemon juice
- 2 tbsp apple cider vinegar
- 2 tsp mustard in grains
Preparation
- Freeze the capelin, wash it, remove the head and entrails.
- Cut the bow with thin half rings.
- Pour the water into the pot, pour all the spices into it except onions and garlic, put on the fire and bring to a boil. Then remove the marinade from the fire and leave it to cool.
- Put the capelin, onions, garlic and dill in the closing container, stir.
- Pour marinade, then vinegar, lemon juice, add mustard, stir again.
- Close the container with a lid, send it to the refrigerator for 24-48 hours.
- After that, drain the marinade, pour oil and you can serve to the table.
- Spicy capelin ready. Bon appetit!
Moil is mostly used to frying, and we love it in stewed form. Add vegetables and stew capelin in the oven over a slow heat. It doesn’t cook very fast, but the taste is just a bomb!
"Site" It offers to prepare mackerel, which will taste no worse than red fish. And the secret of this dish is in a savory marinade, which reveals the taste of fish in a special way.
If you think it's hard to cook stuffed fish, I'm in a hurry to reassure you. Stuffed fish in Odessa is prepared very simply, but necessarily - with beets. For a chic feast, this special dish is perfect!
