Capelin is a small fish of the smelt family. The mass of her body does not exceed 65 grams, and the length is 22 centimeters. It lives in the Atlantic, Pacific and Arctic oceans. Capelin is a purely marine species of fish, and in fresh waters you will not find it. This fish approaches the shores only during the spawning period. It has very small scales and teeth, the back is greenish-olive, and the abdomen and barrel are silver.
Eating this little fish will help you keep your bones and brain healthy. After all, it contains a mass of useful substances and trace elements. Capelin is rich in selenium, which is 8-10 times more in it than in meat. This fish has a lot of easily digestible protein (23%), as well as vitamins A and D, group B, iodine, bromine, fluorine, sodium, potassium and phosphorus. But the connective tissue in the meat of capelin is small, so it is very quickly prepared. By the content of such essential amino acids as methionine, cysteine, threonine and lysine, the meat of this small fish is superior to vegetable products.
All these useful properties of capelin make it a welcome guest on our table. In addition, there are a lot of ways to cook it. The regular use of dishes from this fish helps reduce the risk of stroke, tuberculosis and cardiovascular disease. Stewed capelin, which is prepared quickly and easily, is especially useful. The aroma present in the preparation of capelin (especially when frying) is specific and difficult to weather, but the taste and useful qualities of stewed capelin have all the inconveniences.
Braised capelin: recipe
Ingredients: 650-700 grams of fresh or freshly frozen capelin, 2 eggs, green onions, dill, celery, parsley, white stale bread, 1 tbsp. sour cream, 2 tbsp. tablespoons butter, salt.
Thaw capelin (if required) at room temperature, gut, rinse thoroughly, salt, mix thoroughly to evenly distribute salt and leave for an hour. Wash greens, dry, cut, mix with crushed stale bread and put on the bottom of the stewpan, which is oiled. Roll capelin in flour, fry, put in a stewpan on greens, add sour cream, cover the stewpan with a lid and simmer for about half an hour. Sour cream can be replaced with two glasses of pre-boiled milk. Ready stewed capelin is laid out on a dish, decorated with greens and sprinkled with grated boiled egg. Boiled potatoes and butter are suitable as a side dish.
Baked capelin
Thaw capelin at room temperature (in extreme cases, you can immerse it in cold water). Gut the fish, rinse, salt, pepper and put in a plastic bag. Add flour to the bag and shake well to form a thin layer of flour on the fish (for better baking). Put the fish on a baking sheet and bake at high temperature.
Smoked capelin
To prepare a delicious smoked capelin, it is best to take 500 grams of fresh rather than frozen fish. You will also need vegetable oil, strong tea, 1.5 teaspoons of salt, bay leaf, cinnamon, spices.
We gutted the fish, and we put them in a pot. Mix strong tea and vegetable oil, add cinnamon, pepper, bay leaf and salt. Pour capelin with the resulting solution and cook over low heat for half an hour. If desired, you can add mayonnaise. It turns out incredibly tasty smoked capelin.
Roasted capelin
Thaw the fish, gut it so that it does not bite, rinse, salt and leave for a few minutes. Roll the fish in flour, put it on a well-heated pan and fry on both sides. A fresh vegetable salad is suitable as a side dish for fried fish.
There are a lot of dishes using this healthy and tasty ocean fish. It can be stewed, baked, smoked, fried. With it you can bake pies, pies, even salt it yourself.