Caplin or capelin is a favorite of most Newfoundlanders and Labradorians. They can be salted and dried or fried fresh.
I like my caplin both ways, however: I like to fry a batch first when we get them.
Salting capelin for drying is a traditional method used in Newfoundland and Labrador to preserve the fish for later use. Here’s a simple step-by-step guide:
? How to Salt Capelin for Drying
? What You’ll Need:
- Fresh capelin (preferably male for firmer flesh)
- Coarse salt (pickling or sea salt)
- Large bowl, bucket, or cooler
- Clean water
- A drying rack, clothesline, or wooden slats in a well-ventilated, sunny location
- Cheesecloth or mesh (optional, to protect from flies)
✅ Step-by-Step Instructions:
1. Rinse the Capelin
- Rinse the fresh capelin in cold, clean water to remove blood, slime, and any debris.
- Do not gut the fish unless you prefer it that way; traditionally, capelin are salted whole.
2. Layer in Salt
- In a bucket or cooler, layer the capelin and salt:
- Add a layer of salt at the bottom.
- Lay capelin flat, belly down.
- Sprinkle more salt over the fish.
- Repeat layers, ensuring all fish are well-coated.
✅ Ratio: Use about 1 part salt to 3 parts fish by weight.
3. Brine for 24–48 Hours
- Let the fish sit in the salt for 1–2 days in a cool area (refrigerated or shaded outdoors).
- Liquid will draw out—this is normal and creates a brine.
4. Rinse Lightly (Optional)
- Some people lightly rinse off excess salt before drying, but this is optional.
- If left saltier, the capelin will preserve longer.
5. Drying
- Hang each fish by the tail or lay them flat on a drying rack or clothesline in full sun with good airflow.
- Protect with mesh or cheesecloth to keep insects away.
- Turn occasionally if laid flat.
? Drying time: 1–3 days depending on weather and humidity. Fish should feel dry but not brittle.
6. Storage
- Once dried, store in a cool, dry place in a cloth bag, paper bag, or airtight container.
- For longer storage, freeze them.
?️ To Use:
- Dried capelin can be pan-fried, grilled, or eaten as-is (especially by older generations).
- They’re often cooked crispy and served with bread or potatoes.
The following is one of the best youtube videos on salting capelin, caplin.
Salting capelin in salted water (brine) is another traditional preservation method, often used in Newfoundland and Labrador. This approach helps preserve the fish without drying them first and is excellent for storing in a cool place or fridge before later cooking or drying.
? How to Salt Capelin in Salted Water (Brine)
? What You’ll Need:
- Fresh capelin (rinsed but not gutted)
- Coarse pickling salt or sea salt
- Cold clean water
- Large container (food-grade bucket, crock, or cooler)
- Plate or weight to keep fish submerged
✅ Step-by-Step Instructions:
1. Rinse the Capelin
- Wash the fish thoroughly in cold water to remove slime, scales, and debris.
- Do not gut—capelin are typically salted whole.
2. Prepare the Brine
- Mix a strong saltwater solution:
- 1 cup (250 ml) of coarse salt per 4 cups (1 liter) of cold water.
- Stir until salt is fully dissolved.
- Make enough to completely cover the fish in your container.
✅ For very strong preservation (like long-term), you can use a saturated brine:
Keep adding salt to water until it stops dissolving (a few grains stay at the bottom). That’s your strongest brine.
3. Layer the Fish in the Container
- Place the rinsed capelin in the container.
- Pour brine over the fish until fully covered.
? Tip: Use a weight (like a clean plate and jar of water) to keep the fish submerged—this prevents spoilage.
4. Store the Fish in the Brine
- Cover and place in a cool spot, fridge, or cold room.
- Let them soak in the brine for:
- 1–2 days for mild saltiness
- Up to 5–7 days for stronger preservation
5. Optional: Rinse & Dry
- After brining, you can:
- Rinse lightly and cook directly (grill or fry)
- Air dry them on racks or a clothesline for a few days to make salted-dried capelin
- Or freeze them in brine for longer-term storage
? Storage Tips:
- If left in brine, refrigerate and use within 2–3 weeks.
- For longer storage, remove from brine, pat dry, and freeze.
Cooking fresh capelin is simple and delicious—especially during the capelin run in Newfoundland and Labrador! Here’s how to enjoy this traditional treat:
? How to Cook Fresh Capelin (Pan-Fried Method)
? Ingredients:
- Fresh capelin (whole, gutted or not—your choice)
- All-purpose flour or cornmeal
- Salt and pepper
- Oil (canola, vegetable, or butter/oil mix)
✅ Step-by-Step Instructions:
1. Rinse the Capelin
- Rinse under cold water.
- Some people gut them, others cook them whole (especially the males, which have less roe and a firmer texture).
2. Pat Dry
- Lay the fish on paper towels and pat them dry—this helps them crisp up when frying.
3. Season & Dredge
- Mix flour, salt, and pepper in a shallow dish.
- Lightly dredge the capelin in the flour mix, coating both sides.
Optional: Add a pinch of garlic powder, paprika, or cornmeal for extra flavor or crunch.
4. Pan-Fry
- Heat a skillet over medium-high heat with enough oil to coat the bottom.
- When hot, place the capelin in the pan (don’t overcrowd).
- Fry for 2–3 minutes per side, until golden brown and crispy.
? The skin should blister, and the fins and tails may get delightfully crunchy!
5. Drain & Serve
- Place cooked capelin on paper towels to drain excess oil.
- Serve immediately while hot and crispy.
? Serving Ideas:
- Enjoy with fresh lemon, a slice of homemade bread, or boiled potatoes.
- Traditional Newfoundland sides include pickled beets or molasses bread.
? Other Cooking Options:
- Grilled: Lightly oil, salt, and grill whole capelin over medium heat for ~2 minutes per side.
- Oven-Roasted: Place on a parchment-lined tray, season, and bake at 400°F (200°C) for 10–12 minutes.