My husband dipped up a bowl of fresh caplin. Then he kept them fresh for a couple hours in the refrigerator. He went to Dominion and checked to see if they had any salted water that they wanted to throw away. No luck! So off Peter goes to Sobeys and buys a bucket of salt beef.
He puts the caplin in some of the brine and waits until the eyes turn white. Then he used a piece of fish net to place the fish on to dry in the sun.
After the sun was going down he took the caplin in, to be finished drying the next day.
Although I prefer my caplin fried, I may have to try one.