How and for how long to cook capelin?

In order to learn how to cook capelin in a pan, you must first learn how to choose the right fish for cooking and prepare it for heat treatment.
How long does it take to cook capelin and how to prepare it for cooking? It is impossible to find freshly caught capelin on store shelves, because of this, the best option is fresh frozen.

Fkusnofacts

— Calorie content
of boiled capelin is 105 kcal/100 grams.
— The weight of
1 capelin is about 60 grams.
— The price of
frozen capelin is 160 rubles/kg (average in Moscow as of July 2021).
— The shelf life
of freshly frozen capelin is 2 months, cooked — 4 days.
— Seasonings
used in dishes with capelin: ground black pepper, salt, bay leaf, lemon pepper, cilantro, fennel, rosemary.
— How to clean
capelin?
— Capelin is usually not cleaned; it is simply washed and dried before cooking. If the fish is large, then the head is cut off and the intestines are pulled out. — The benefits of capelin
for the human body are, first of all, the high protein content (23%), which is involved in the formation of muscle tissue. The absorption of protein is facilitated by the presence of amino acids in fish - methionine, lysine, cysteine, threonine. The mineral substances contained in capelin have a beneficial effect on the formation and proper functioning of the musculoskeletal system. Among the vitamins, fish contains: B vitamins (help metabolism), vitamin A (strengthens the immune system) and D (regulates the exchange of phosphorus and calcium). A high iodine content will help prevent diseases of the endocrine system.

Sauces for capelin

Tomato sauce

- mix 3 tablespoons of tomato paste, half a tablespoon of diluted vinegar, 4 tablespoons of vegetable oil, salt, sugar, ground pepper to taste.
Cream cheese sauce
- mix 100 grams of hard cheese (grated), 20 grams of butter, 100 milliliters of cream, 600 milligrams of water, 1 teaspoon of sugar and 3 teaspoons of salt. The mixture is heated in a frying pan and brought to a homogeneous state.

Cooking recipe

capelin 400 grams
bay leaf 2-3 pcs
salt to taste
black pepper (peas) 6 pcs

Ready-boiled capelin is combined with various sauces - it can be sour cream or light homemade mayonnaise. Season a warm dish with a small piece of butter - it will be very tasty. You can serve the dish with eggs, herbs and potatoes.

How to cook capelin in a slow cooker

Capelin cooked in a slow cooker turns out tasty and healthy. Adding tomato sauce as a dressing enhances the taste of sea fish and makes the dish even more appetizing.

To prepare you need to take:

500 g of thawed capelin;
300 ml tomato juice;
10 ml vegetable oil;
½ tsp. Sahara;
1 piece each carrot and onion;
2 bay leaves;
3 allspice peas;
salt to taste.

Cooking sequence:

Thawed capelin is washed, gutted, and the head and entrails are removed. The fish is washed again, making sure that the stream of water is directed inside the abdomen.
The carrots are peeled, washed and grated on a coarse grater.
Peel the onion and cut into cubes.
The fish is placed in a multicooker bowl, salted, and covered with carrots and onions.
Sugar, bay leaf, peppercorns, and vegetable oil are added to tomato juice. The finished mixture is poured into the cup of the device so that it covers the fish and vegetables.
Close the multicooker and set the “Steam” mode for 25 minutes. If you use the “Stew” mode, there will be a lot of liquid left at the end of cooking.
After the liquid has evaporated, the finished fish can be sprinkled with fresh herbs and lightly sprinkled with lemon juice.

Capelin cooked in tomato sauce goes well with mashed potatoes.

Dedicated to lovers of Chinese cuisine

You can not only boil capelin. Only a few eat it in this form. Most people still prefer to fry capelin to an amber crust. We suggest you cook this fish with fresh tomatoes and eggplants. The sauce will give capelin a unique taste and aroma.

Ingredients:

fresh frozen capelin – 500 g;
premium wheat flour;
table starch;
refined vegetable oil;
eggplant - one piece;
fresh tomato - one piece;
selected chicken egg - one piece;
ginger root;
garlic - a couple of cloves;
onion - one head;
dried chili;
salt.

Preparation:

If necessary, defrost the capelin first, leaving it in the refrigerator for natural thawing.
Then rinse thoroughly. It is advisable to clean the insides, and the fish should be washed again and dried.
Transfer the capelin to a plate and add coarse salt. Stir and set aside for now.
Pour table starch, potato or corn, and wheat flour into a separate bowl in equal proportions. One tablespoon is enough.
We also add a raw chicken egg here.
Add chilled filtered water and stir until smooth. The consistency of this mixture resembles pancake dough.
We immerse the capelin carcasses into the bowl.
Pour refined vegetable oil into a frying pan with high sides and heat it.
Place capelin in batter into a frying pan. We will fry the fish, as in a deep fryer, in a large amount of oil.
It is better to fry the capelin in portions so that an amber crust appears.
This is what fried fish looks like.
Read also: Cauliflower in the oven - 10 cooking recipes with step-by-step photos
Then put all the capelin back into the pan. Stir and fry over moderate heat for several minutes.
Cut the onion into small cubes, chop the garlic cloves and ginger root. We combine these ingredients, you can add some other Chinese spice.
Transfer this mixture to the frying pan where we fried the capelin and simmer for several minutes.
Then add the diced tomato.
Pour in a little water, mix all the ingredients and wait until the liquid comes to a boil.
Meanwhile, cut the eggplant into strips.
Add the chopped vegetable to the above ingredients.
Mix all ingredients and simmer for several minutes. And then add capelin.
Mix carefully so as not to damage the fish. Cover the pan with a lid and simmer the dish over low heat for another 5 minutes.
As they say in everyday life, it turned out cheap, cheerful and Chinese.

What to serve with

Capelin is a fairly oily fish, so it should be served with a side dish. Mashed potatoes or fried potatoes work best for this. Canned peas also make a great side dish. You can make an interesting salad from it. Add chopped green onions, dill, a little ketchup to the peas and stir.

Fish can be served both hot and cold. You can serve it with Tartar sauce or any other sauce, such as sour cream. Fresh vegetables and salads dressed with olive oil go perfectly with fish. Do not season them with mayonnaise; in combination with fatty fish, such a dish will become too high in calories.

Additional Tricks

To make the capelin aromatic (without the smell characteristic of this sea fish), I advise you to marinate it. An excellent marinade is lemon juice with herbs. Choose spices to your taste. Marinate for 20-30 minutes.

In batter with egg and flour, the fish comes out very tasty and tender. The juice and pulp are sealed inside the capelin, which is why the fish turns out juicy and with a crispy crust. And for breading, you can try using semolina or breadcrumbs.

I recommend sprinkling fried fish with oregano or basil. To give it a slight sourness, sprinkle the capelin with lime or lemon juice.

As a side dish for this fried fish, I recommend boiled potatoes, fresh or stewed vegetables. And capelin goes well with greens. In general, experiment and unsubscribe what you like best.

Also share a link to this article on social networks. Your friends will be grateful to you. And I say goodbye to you: see you again, dear cooks!

Capelin fried on parchment paper

An unusual way to prepare delicious fish. It will be useful for those who count calories and therefore avoid eating fried foods.

Ingredients:

Capelin – 500 gr.
Vegetable oil - a tablespoon.
Salt, spices for fish from a bag.

Fry:

Cut up large capelin; small ones may not be gutted. If you want to tinker, remove the ridges from the carcasses.
Cut a sheet of parchment paper, fold it in half, and place it in the pan. Keep in mind that the sheet should be long enough to cover the pan.
Grease with vegetable oil. Sprinkle seasonings.
Place the fish preparations on one half of the paper. Cover with remaining end.
Transfer the structure to a dry, heated frying pan.
Fry until golden brown on the bottom side. Then turn over and finish cooking. Be sure to let the fried trifle sit covered for at least 5 minutes.

Fish pie “Kalakukko”

The combination of fish and meat is the main feature of Finnish cuisine, and Kalakukko is the Finnish national fish pie with fish, bacon or lard, similar in appearance to bread.

Required components:

Rye flour - 250 g;
Wheat flour - 150 g;
Water - 150 ml;
Butter - 2 tbsp;
Salt - to taste;
Capelin - 500 g;
Bacon - 8 pcs;
Green onions - 8 stalks;
Mayonnaise with lemon juice - 100 g;
Egg yolk - 1 pc;

Fish pie “Kalakukko”: step-by-step recipe

Cooking process:

First of all, mix the rye and wheat flour, sifting it, forming a high mound.
Melt the butter and mix it with a pinch of salt. When the salt has dissolved, make a well in the heap of flour and pour the oil into it.
Add water little by little to the flour, kneading the elastic dough, then form the resulting dough into a ball, wrap it in cling film and put it in the refrigerator for half an hour.
Clean the capelin from heads and large bones, finely chop the fish, then add mayonnaise with lemon juice, salt and pepper. If you only have regular mayonnaise, you can add half a teaspoon of lemon juice to it.
When the dough has cooled, roll it out into an oval layer 5-6 millimeters thick.
Wash the green onions and chop finely.
Place half of the fish with mayonnaise in the middle, then sprinkle it with green onions, then lay out the other half of the fish and sprinkle the layer with onions again.
Top the filling with strips of bacon.
Gather the edges of the dough and fasten it on top, the pie should be bread-shaped, turn the pie over with the seam side down.
Brush the top of the resulting pie with egg yolk, then bake it in the oven at 220 degrees for 40 minutes.
Next, reduce the temperature in the oven, wrap the pie in foil and keep the pie in the oven for at least 4 hours.

How to choose fish

It is unlikely that you will be able to buy fresh capelin. Therefore, you have to be content with frozen. And it is usually sold in briquettes.

When choosing, I recommend paying attention to the quality of freezing. I advise you to buy fish in vacuum packaging. Here the freezing date is indicated, and the product looks decent.

It is more difficult to choose fish sold by weight. In this case, they can slip anything, even a crocodile. Focus on the appearance of the fish. It should be a beautiful silver tone without yellow streaks. And look at her eyes. Cloudy eyes are a sign that she is not fresh.

After purchasing, the fish must be prepared for subsequent frying. First, as usual, defrost. It's better to do it naturally. Some housewives, wanting to save time, defrost with hot water or in the microwave. But I don't recommend doing this. Such accelerated defrosting will negatively affect the taste of the product.

Thawed fish is very easy to clean. First, cut off the head of the capelin, then carefully clean it of the entrails. Then place in a bowl of cold water and rinse thoroughly. Then dry. There should be no water on it when frying.

But some people prefer not to clean the fish. It's too small and I don't want to bother with it. Thawed capelin is washed under running water and dried thoroughly with a paper towel. And then they fry it.

Learn, don’t yawn, get to know the world around you

Being a parent is a huge responsibility, and responsibility not only for yourself, but also for one more person. Many - especially young parents - are worried and, wanting to cope with this role as best as possible, look for advice in relevant literature, from friends or even on the Internet. What is the opinion of a professional teacher? What goals should you set and what should you avoid? What do you need to do to be a good parent?

Photo: Irina Ruchkina

— Help your children explore this world, don’t be afraid to burden your children. On the contrary, the more information you give your children now, the more useful it will be for the child in the future, the more interesting his hobbies, aspirations and desires will be in the future.

You should introduce him to the world around him not sitting at home at the computer, but, first of all, live, through communication with other children - Russian, Czech, English, it doesn’t matter which ones. I think it is a big plus that our children can speak Czech, because there is practice here from all sides

And not only in Czech, but also in English. This may be the envy of children studying in Russia, who learn languages in schools, but have no practice. And here - please: cinemas, clubs, and various children's corners, all this helps children learn and learn as many languages as possible. The main thing is that parents do not say: “Oh, the child is overloaded!” Well, that’s why you and your parents, make a schedule so that there is no overload. Alternate active and passive activities, and your child will always be interested! But it is important, nevertheless, not to forget that everything is good in moderation. I have had such cases when parents took their child to ten clubs! But this is also too much, from one extreme to another. You should always look for a middle ground!

A child who learns enthusiastically, without coercion, is the dream of every parent. But, unfortunately, this does not always happen, and the phrase “the child is doing well” means that he completed the task without errors. But how to arouse real interest in a child, instill in him a love of learning, so that it brings joy in the future, and does not become a boring duty that children perform under pressure?

Photo: Irina Ruchkina

— Interest is always through communication with peers, with friends. Learning is always exciting if you arouse your child's interest. And this is the task of teachers who must support this interest. And I also have a huge request to my parents. Some people may not like this, but I think it is very important to say. Arriving in first grade, both the child and parents may encounter difficulties, but you should not immediately say that the teacher is to blame for everything. You figure it out first. And ask good questions. Always. We had several mothers, their children were already practically child prodigies at the age of five or six. And it was these mothers who always asked the question: “Natalya Yuryevna, what should we work on?” And that’s when mothers will ask the teacher the following questions: “What should we work on? Is everything okay with my child?”, because everyone can always fall behind in something, and we need help with something. Then such children will never have problems at school. And then everything will be wonderful for you, and school life will be the most wonderful time in your child’s life.

Pickling

Nelma can be salted. To do this you will need:

Nelma, which we will pickle. You can use one carcass or several, depending on the planned number of eaters.
Onion. One medium-sized head is enough. You can take two small ones.
Olive oil. 5 tablespoons is enough.
Seasonings to taste. You will definitely need salt.

It only takes 25 minutes to prepare and takes 6 hours to cook.

Step-by-step instruction

The fish should be washed and removed from bones.
Then cut the fillet.
Then take a suitable dish, pour salt on the bottom and place the chopped fillet on it. If desired, you can immediately add the necessary spices. If there is no such desire, do it later.
When everything is done, cover the fish on top with the dishes and set the pressure. Now it is enough to wait 4 hours.
Then you should take out the fish and rinse it under water. The fish is ready, but you can further improve its taste. Cut the onion into rings and mix with nelma. Now put it in a jar, fill it with olive oil, and put it in the refrigerator for 2 hours.

The product is completely ready for use.

Useful information: nelma is a dietary product that can be consumed regularly and without fear of deterioration in quality.

Nuances of preparation

This dish is prepared using two technologies. The first option or “kovurma” - all the ingredients are pre-stewed, and then poured with water, and the oriental dish is brought to full readiness. The second method or “kaimatma” is to simply cook vegetables and meat over low heat for quite a long time. All these culinary methods have the right to exist, since they in no way detract from the usefulness of the prepared dish and do not radically change its taste
Shurpa is also served in two ways. As a rule, when served, cooked shurpa is divided into two dishes, which are laid out completely separately. Large vegetables along with meat are removed onto a separate plate, and the thick broth is poured into bowls. But sometimes shurpa is simply poured into plates and served to the table like regular soup.
You must take at least three liters of water for every kilogram of meat used.
Meat and all vegetables are always cut into large pieces.
To cook real shurpa you will definitely need a cauldron and preferably a grill. But it is quite possible to create this exquisite culinary masterpiece on a simple spontaneous tourist fire. It should be noted that if shurpa is cooked in a banal saucepan and in ordinary standard home conditions, then it will also be tasty, but it will be a similar dish.
The main condition in the technology of preparing this Asian dish is to ensure a long simmering mode, otherwise the culinary masterpiece will obviously not work.

Cooking shurpa in a cauldron over a fire is not particularly difficult, although the abundance of ingredients in any recipe for this dish can be puzzling.
Let's consider the classic variation of this amazing oriental dish in Uzbek.

Composition and benefits

The benefits and nutritional value of capelin are explained by its composition. Fish contains a large number of substances essential for the human body, such as polyunsaturated fatty acids, vitamins, micro- and macroelements. Thus, the presence of omega-3 fatty acids prevents the occurrence of inflammatory processes in the joints and reduces the risk of heart disease. Also, acids have the most favorable effect on brain activity, practically eliminate the likelihood of senile dementia and help reduce cholesterol levels in the blood.

The high content of vitamin C in combination with folic acid and thiamine ensures an increase in hemoglobin levels , normalizes the functions of the gastrointestinal tract and has a general tonic effect on the body. The presence of phosphorus, selenium, vitamins E and B12 has a moderate antitumor effect and has a beneficial effect on the central nervous system. In addition, people who regularly consume capelin are less likely to experience dysfunction of the thyroid gland, improve metabolism and moderately cleanse the body of radionuclides.

Due to its low calorie content, boiled capelin can be confidently classified as a dietary product.

The energy value of 100 g of the substance is only 105 kcal, while for fried fish this figure increases to 134 kcal, and for smoked fish it even reaches 173. However, despite the obvious benefits of consuming capelin, there are also a number of contraindications for its use.

Boiled capelin is not recommended to be included in the diet of people with severe allergic reactions to fish and seafood. You should also not eat fish caught in environmentally unfavorable places. The fact is that capelin is prone to the accumulation of mercury in its body, which, when contaminated fish is consumed, enters the human body and can cause unpredictable consequences in it.

Cooking recipe

capelin 400 grams
bay leaf 2-3 pcs
salt to taste
black pepper (peas) 6 pcs

Boil the capelin, then remove the seeds, after which you can prepare delicious salads with the pulp (for example, the famous “Mimosa”). Sandwiches with eggs, mayonnaise and herbs are also prepared from cleaned fish, which will decorate any holiday table. Don’t forget that you can cook fish soup from the broth obtained after cooking.

Video recipe on how to cook capelin without hassle: