Stewed capelin

The capelin is a small fish of the smelt family. The mass of her body does not exceed 65 grams, and length - 22 centimeters. It dwells in the Atlantic, Pacific and Arctic oceans. The capelin is a purely marine species of fish, and it is not found in fresh waters . To the shores this fish is suitable only during spawning. It has very small scales and teeth, the back is greenish-olive, and the abdomen and the barrel are silvery.

Using this little fish will help you keep your bones and brain healthy. After all, it contains a lot of useful substances and trace elements. The capelin is rich in selenium, which in it is 8-10 times more than in meat. There is a lot in this fish of easily digestible protein (23%), as well as vitamins A and D, group B, iodine, bromine, fluorine, sodium, potassium and phosphorus. But there are few connective tissues in capelin meat, so it prepares very quickly. By the content of such important amino acids as methionine, cysteine, threonine and lysine, the meat of this small fish is superior to plant products.

All these useful properties of capelin make it a welcome guest on our table. In addition, there are a great many ways to prepare it. Regular consumption of dishes from this fish helps reduce the risk of stroke, tuberculosis and cardiovascular diseases. Especially useful is capelin stew, which is prepared quickly and easily. The aroma present in the preparation of capelin (especially during frying) is specific and difficult to eradicate, but the taste and useful qualities that capelin possesses stew, compensate for all inconveniences.

Stewed 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.

Cut the capelin (if required) at room temperature, gut, wash thoroughly, salt, mix thoroughly to distribute the salt evenly and leave for an hour. Wash greens, dry it, cut it, mix it with crushed stale bread and put it on the bottom of a sauté pan, which is oiled. Roll the capelin in flour, fry it, put it in the saucepan for greens, add sour cream, cover the sauté pan with a lid and simmer for about half an hour. Sour cream can be replaced with two glasses of pre-boiled milk. The ready capelin stew is laid out on a dish, decorated with greens and sprinkled with a grated boiled egg. As a side dish, boiled potatoes with butter will do.

Capelin

Defrost the capelin at room temperature (in extreme cases it can be immersed in cold water). Fish gutted, washed, salt, pepper and put in a plastic bag. Add the flour to the package and shake well, so that a thin layer of flour is formed on the fish (for better baking). Put the fish on a baking sheet and bake at high temperature.

Smoked capelin

To make a delicious smoked capelin, it's best to take 500 grams of fresh, not frozen fish. You will also need vegetable oil, strong tea, 1.5 teaspoons of salt, bay leaf, cinnamon, spices.

We gut the fish, wash it and put it in the kettle. Mix the strong tea and vegetable oil, add cinnamon, pepper, bay leaf and salt. The resulting solution is filled with capelin and cook on low heat for half an hour. If you want, you can add mayonnaise. It turns out incredibly tasty smoked capelin.

Capelin

The fish should be defrosted, gutted, so that it does not dry up, rinse, salt and leave for a few minutes. After dipping a fish in flour, lay it on a well heated frying pan and fry on both sides. As a side dish to a fried fish, a fresh vegetable salad is suitable.

Dishes with the use of this useful and delicious ocean fish are very many. It can be stewed, baked, smoked, fried. With it you can bake pies, cakes, even pick it yourself.