Capelin (Mallotus villosus) belongs to the smelt family, is extremely common along the eastern coast of Greenland, in the area of Jan Mayen Island and Iceland, and also lives in cold Arctic seas around the world. It is caught mainly for caviar. An important commercial use is the production of fishmeal (from bones) and fish oil (from tissues). Due to the pleasant taste of pulp, reminiscent of herring, it is considered as a high-value product and is used in cooking for preparing snacks, one of the most popular is capelin of spicy salting, as well as second courses (served in a baked or fried form) and soups. Caviar (masago) canned with wasabi (this plant is often called Japanese horseradish, its root is used as a seasoning), it is sold as "Wasabi caviar". Capelin is a fatty fish, it is rich in omega-3 fatty acids. Caviar is a supplier of vitamin C, thiamine and folic acid, as well as a very good source of protein, vitamin E, riboflavin, vitamin B12, phosphorus and selenium. Capelin is very high in cholesterol.
Recipe 1
Small fish can be easily cooked at home. Spicy salted capelin is especially good with boiled potatoes. You will need the following products:
- 2 kg of capelin (you can not clean it) are washed thoroughly with cold water and spread on a colander;
- ½ a thin glass of salt;
- 1 teaspoon white pepper ;
- 12 peas of allspice;
- 1 tablespoon caraway seeds;
- 10 currant leaves;
- 3 bay leaves;
- cloves.
Enameled utensils are required. Sprinkle the fish with salt and lay tightly in the prepared dishes: backs down, belly up. Spice is evenly distributed on each layer. Pressed down from above with a load: a wooden circle or a porcelain plate with a diameter slightly smaller than the pan on which a stone or glass container filled with water is placed. It is kept at room temperature for two days, the fish should be completely in brine. As soon as the capelin of spicy salting is ready, it is placed in the refrigerator.
Recipe 2
For three days, an excellent capelin of spicy salting will be obtained, for this a special marinade is prepared. Ingredients:
- 2 kg of capelin are washed with cold water and cleaned (remove heads and entrails);
- 1 liter of water;
- 2 tablespoons sugar;
- 5 tablespoons of salt;
- bay leaf;
- coriander seeds;
- clove
- black pepper peas.
Capelin is salted in an enameled pan. First, make the brine: bring the water to a boil, pour salt and sugar into it. After their dissolution, the water should boil again. All spices are thrown into the solution, after 30 seconds turn off the heat, set aside to cool. When the room temperature is reached, put all the fish into the brine, press and close. Leave for 3 days in a cool place. Store in the refrigerator.
Recipe 3
Appetizer of fresh cucumbers with mayonnaise perfectly complements capelin spicy salting. A quick fish recipe is quite suitable for these purposes. For pickling you will need:
- 3 kg of capelin without a head and entrails;
- 1 ½ liter of water;
- 2 teaspoons of vinegar;
- 3 tablespoons sugar;
- 5 tablespoons of salt;
- 5 clove buds;
- 18 peas of black pepper;
- 3 bay leaves;
- 1 ½ teaspoon tea powder mustard.
Marinate capelin in an enameled pan. For the marinade, heat water, pour sugar and salt, bring to a boil, cool. Stack fish in a saucepan, pouring each layer with mustard and spices. Pour with marinade, press down with a plate, leave in a cool place. After a day, capelin is ready for use.
Recipe 4
Salty capelin is perfect for sandwiches or snacks with boiled egg and mayonnaise. The recipe for its preparation is very simple, the ingredients are all available:
- 1 kg of capelin is washed and cleaned (remove the insides with a black film and head);
- 1 onion, cut into rings;
- 2 tablespoons of salt;
- 1 teaspoon black pepper powder.
In an enameled pan, stack, prepared in alternating layers, prepared capelin and onions. Sprinkle each layer of fish with salt and pepper. They put it under oppression and leave it in a cool place. After a day, capelin is ready for use.