If you’re not from Newfoundland, you may be wondering, “What is a capelin?”
This is like asking “What is a grit?” (Cousin Vinnie made that mistake)
I have never seen a single solitary capelin. They only come in throngs—nay, droves! It looks like the sea water has turned to fish when they wash up on the shore to spawn on gravel shoals. You can scoop them up by the bucketful. One wonders where all these tiny fish have been all winter and spring.
When the capelin roll in, the bird, whales, and cod follow. I felt a little bad the first time I jigged a cod and watched him (or her) gasping in the bottom of the dory, drowning in the air. But when we slit its bulging belly, capelin poured out. It was plain to see the cod had gorged on the little fish while they were still alive. I thought to myself, well, what comes around goes around.
The next question is, “Why would you smoke capelin?” This is, in my opinion, a perfectly legitimate question. You would only smoke capelin if you intend to eat them. Or give them to someone who would like to eat them. It is a taste that I have yet to acquire. I prefer cod, in its protean manifestations: pan fried cod, baked cod, deep fried cod, cod au gratin, fish cakes, fish ‘n brewis…
Do I sound like Forest Gump?
If you want to smoke capelin, you start with a bucket of the tiny fish.
Actually, you’d better get the charcoal going first.
Then you need another bucket, full of water. And you need a lot of salt. Also a potato.
With a nail in it.
Pour a bunch of salt into the water, and mix well. Here is where the potato (with a nail in it) comes in. If it sinks, you need to add more water. If it floats, then you’re golden. You have reached 100% salinity.
Add the capelin to the brine and soak for 5-10 minutes. If the eyes turn white, you’ve left them in too long!
On low heat, smoke for an hour or so. Or roast at high heat over charcoal or in the oven until crunchy.
Eat them whole.
Enjoy!
Or not.
I’m told they make great fertilizer.
