Oven-Dried CapelinRefrigerated Fish Snack
A home-oven method for drying capelin into a firm, savory snack. The fish is first heated to a safe temperature, then dried; the finished product is refrigerated rather than treated as shelf-stable.
Prep
15m
Cook
2h 30m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 600gCapelin (whole and cleaned)
- 12gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Rinse the capelin, pat it dry, and arrange it in a single layer on a wire rack set over a tray.
- 02
Sprinkle the capelin evenly with the salt and refrigerate uncovered while the oven heats.
- 03
Heat the oven to 95°C (203°F). Dry the fish until the thickest pieces reach 63°C (145°F), then continue until they are firm and dry at the surface.
- 04
Cool the capelin promptly on the rack, then refrigerate it in a covered container. Treat it as a refrigerated fish snack, not a shelf-stable product, and use it within 3 days.
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