How to cook capelin
You will need - capelin, water, salt, herbs and spices to taste
1. Defrost the capelin before cooking: it is convenient to do this by putting the fish in a plastic bag and placing it in a bowl with cool water; if the briquette is large, then it is recommended to change the water in half an hour to reduce the waiting time for cooking.
2. If the capelin is large, then gut it: cut off or separate the head with your hands and pull out the intestines along with the head, rinse. It is not necessary to gut the fine one.
3. Boil water, put capelin.
4. Add salt, peppercorns, bay leaves.
5. After boiling, cook the capelin for 10 minutes with low boiling.
Cooking tips
When cooking capelin, a very strong smell is emitted. To remove it, soak the fish in cucumber brine for half an hour or sprinkle with lemon juice. Open the windows in the kitchen when cooking. To make the smell less harsh, you can gut the capelin, but then the shape of the fish will not be preserved during cooking. Adding a small amount of cinnamon and fresh herbs to the broth will also help.Fusofacts
- Calorie content boiled capelin - 105 kcal / 100 grams.- Weight 1 capelin - about 60 grams.
- Price frozen capelin - 160 rubles / kilogram (on average in Moscow for July 2019).
- Storage period fresh frozen capelin - 2 months, cooked - 4 days.
- Condimentsused in dishes with capelin: ground black pepper, salt, bay leaf, lemon pepper, cilantro, fennel, rosemary.
- How clean capelin? - Capelin is usually not cleaned, just 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 - first of all, a high content of protein (23%), which is involved in the formation of muscle tissue. Protein assimilation is facilitated by the presence of amino acids in fish - methionine, lysine, cysteine, threonine. Mineral substances contained in capelin have a beneficial effect on the formation and proper functioning of the musculoskeletal system. Of the vitamins in the fish, there are: B vitamins (help metabolism), vitamin A (strengthening the immune system) and D (regulates the exchange of phosphorus and calcium). The high iodine content will prevent diseases of the endocrine system.
Capelin sauces
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.Creamy 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, brought to a homogeneous state.
How to pickle capelin
ProductsCapelin - 500 grams of selected thawed fish
Salt - 150 grams of rock salt
Pepper and coriander to taste.
Recipe
Dilute salt in one and a half liters of water, leave for 1 hour. Put the capelin into a jar, sprinkle each layer of fish with coriander and pepper. Then pour in the brine, close the jar and put in the refrigerator. Turn the jar every day. After 3 days, salted capelin is ready.
When capelin is salted, a bowl can be used instead of a can, but then a load must be placed on top of the capelin.