Capelin Catch and Cook at Topsail Beach Newfoundland 

n this video, I explore the Newfoundland and Labrador Capelin "roll". I tireless hunt the little bait fish finally finding success in the picturesque community of Topsail. I'll show you how to catch them on a limited budget and how to cook this easy to eat, delicious Newfoundland delicacy.
Promoted Channel:
"Tucker and I"
Fried Capelin
Instructions (See Bonitas Kitchen for other recipes)
1. You will need a cast iron pan or non stick pan.
2. Clean and gut one dozen Capelin or as many as you like.
3. Then in a bowl add flour, sea salt, pepper and mix together.
5. Start the heat on your pan and add the fat pork, butter and oil of choice, until the fat pork starts to cook.
6. Then add a few Caplin fry until golden brown on each side, this will only take a few minutes.
7. Then remove from heat and drizzle with lemon and serve with boiled potatoes and fresh bread, or side dish of choice.
Dried Capelin
Ingredients: • 1 gallon of water • 1 cup of salt • Capelin
Procedure: **NOTE: Weather will affect the drying process. Ideal capelin drying weather is sunny and windy; rain will prolong the drying process and sometimes ruin the fish.
Dissolve salt in warm water.
Add the dissolved salt solution to the gallon of water.
Fill container about halfway with capelin. They can be cleaned, or whole.
Cover capelin with the salt solution, and let sit for at least twenty minutes. If you desire a saltier taste, leave capelin in solution for up to an hour.
After the desired amount of time has past, remove capelin from salt solution and rinse with cold, fresh water.
Prepare a flat surface outdoors to lay capelin out for drying. Recycled chicken wire, chain link fence, or other wire mesh surface will work best; however, any dry flat surface will do.
Turn the capelin every four to six hours to allow the sun to dry both sides. The whole drying process will take two or three days, depending on weather.
Capelin should be stored in a cool, dry place, or refrigerated overnight to prevent condensation from forming. This also prevents wildlife from stealing your fish.
Once dried, your capelin can be stored in a refrigerator, or freezer for future consumption