Capelin of spicy salting at home

We'll start by washing the fish thoroughly. We'll leave it to drain the excess water, and at this time we'll do the brine.

Pour salt into a saucepan, put lavrushka and cloves. Fill it all with water and put it on the stove. Bring to a boil, then cook for 7 minutes. Remove the saucepan from the heat, wait for the brine to cool completely.

Now fill the capelin with the resulting brine, keep it in it for 6-7 hours at room temperature. If in the refrigerator, then longer. For example, I often put it in the refrigerator overnight, or even until the next evening. But if I salt during the day, and I need a ready-made fish for the evening, then 6 hours is quite enough.

Bon appetit!