There is such a capelin from the family of smelt. It is less smelt and does not smell of cucumbers, but it is also delicious and very oily. And as you know, fish oil is a necessary and useful thing.
I cook it very simply and very quickly.
If the fish is frozen, it is necessary to give it completely unfrozen. Rinse and dry. I fall asleep on 1kg of fish with 100gram of salt. I mix and squeeze, something heavy. I leave to salivate just for 20 minutes. This is enough, because the fish is small and quickly salted.
After salting, I wash the capelin, let it drain and hang on the rope. If you dry fish in the hot season, then it is necessary to cover with gauze - this will protect against flies. Four five days is enough, then we move the fish to the refrigerator. The fish is very tasty. Excellent will go under the fresh beer.
From 1 kg of fresh fish, 450 grams dried are obtained.
