If you want to try salted capelin, but have absolutely no time to prepare the brine, try the dry method.
To achieve uniform salting, follow the advice of the expert of the online publication BelNovosti, chef Yulia Arkhipova , who recommends using coarse salt for this purpose.
How to dry salt capelin
The first thing you need to do is clean the fish from its entrails, after which it should be rinsed under cool water and dried by blotting with paper towels.
Now prepare a suitable container, on the bottom of which you should pour a thin layer of salt.
After this, place the fish in the container in layers, each of which should be sprinkled with salt and spices, if desired.
All that remains is to close the container with the capelin and put it in the refrigerator.
This method is good because, let us repeat, it does not require time to prepare the brine. The taste of capelin is more intense, and the texture of the fish remains dense.
Finally, we will share a useful life hack: if you do not want the board to be saturated with a specific smell while cutting fish, rub its surface with lemon juice or salt. You should do the same with your hands.
Expert: Julia Arkhipova
