Spicy pickled capelin
Description
Using this same method, you can salt any small fish — sprats, anchovies, or sardines. You can also salt herring or mackerel by increasing the salting time and using a heavier weight. With hot boiled potatoes or on a slice of black bread, this fish will be excellent. It can be served warm or chilled.
Instructions
- 1
Step 1
Rinse the fish thoroughly under cold water. Let excess water drain off.
- 2
Step 2
Prepare the spices. Coarsely grind the peppers with coriander and break the bay leaf into small pieces. If you like cloves, you can add a couple.
- 3
Step 3
Place the fish in a spacious glass bowl and sprinkle with a mixture of salt and sugar. Mix, trying to distribute the seasonings evenly.
- 4
Step 4
Season the fish with the spice mixture, adding mustard seeds. Mix a couple more times. Cover with a suitable plate and place a light weight on top. Capelin is a very delicate fish, and the weight should be very small so as not to damage the fish. Let the fish stand at room temperature for 12 hours, then refrigerate for another 24 hours.
- 5
Step 5
Arrange the prepared fish into jars, pour the resulting brine over the top, and store in the refrigerator. Although you're unlikely to keep it for long—it's just too delicious! On a rye bread sandwich with onion and fresh herbs—mmmm!