How to pickle small fish at home - a simple recipe for spicy pickling of small fish.

Using this simple salting recipe, sprat, sprat, anchovy and many other small species of fish are salted. The salting process is simple and anyone can do it easily. The main thing is that there is a desire.

Ingredients: carnation, allspice, Bay leaf, currant leaves, food nitrate, fish, salt, caraway

Any enamel dish is suitable for pickling. If the fish is very small, it may not need to be gutted. We carry out the salting process in a cold place.

All you need is:

- fish;

- salt (150 g per 1 kg of fish for moderate salting; 250-300 g for strong salting);

- food nitrate (proportion to salt 1 to 10 parts) - if unavailable, replaced with aspirin;

- laurel leaf;

- black allspice peas;

- cloves, cumin, currant leaves - as spices.

Salt small fish with dry, spicy salting.

Rinse the fish in cold water and allow excess liquid to drain.

Then, we coat the carcasses with salt (it should “stick” to the fish) and quickly transfer them to the prepared container, not forgetting to sprinkle with spices.

We put oppression on top, and wait for the “trifles” to salt. This takes no more than 1-3 days.

All that's left to do is transfer the spiced salted fish into a smaller container to store in the refrigerator.

Heavily salted small fish must be soaked before consumption.

See also video recipes: Quick salting of capelin at home - spicy salting using a dry method.