Homemade Spiced Salted Capelin
This homemade salted capelin is prepared in an aromatic spiced brine and chilled overnight. Serve it as an appetizer or for dinner with hot boiled potatoes, fresh dill and a little vegetable oil.
Updated : 05 October, 2026
Easy
More than 1 hour.
Ingredients
1 kilograms
Capelin
Brine
2 tablespoon
Salt
5
Laurel leaf
5
Cloves
1 liter
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Because the capelin will be salted rather than cooked, use fish that has previously been appropriately frozen. Choose good-quality capelin with a fresh appearance and clear, not cloudy, eyes. Rinse the fish under cold running water and place it on paper towels or a cutting board.
Step 2
Choose a suitable container for salting, such as a food-safe plastic container, glass jar or deep bowl. Add the salt and spices to the container.
Step 3
Bring the water to a boil, then allow it to cool slightly. There is no need to pour boiling water directly over the salt and spices; water cooled to approximately 140°F is warm enough to dissolve the salt and release the aroma of the spices. Adjust the amount of cloves to taste and add other spices, such as black peppercorns, if desired.
Step 4
Cover the container and leave the brine for approximately 1 hour, until it has cooled to room temperature and the spices have infused it. Place the prepared capelin in the cooled brine.
Step 5
Cover tightly and place on the bottom shelf of the refrigerator. Leave the capelin to salt for at least 12 hours. Remove the fish from the brine and drain off the excess liquid. If desired, drizzle with vegetable oil and sprinkle with fresh dill. Serve chilled, especially with hot boiled potatoes.
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