Capelin is a type of smelt,
which is found in the Arctic, Atlantic (Atlantic
capelin) and the Pacific oceans (Pacific capelin, or uyok).
Belonging to the salmon family, it is inferior to its relatives
in size. Capelin body length up to 22 cm, weight up to 65 g.
Capelin has very small scales and small teeth. The back is olive greenish,
sides and belly are silvery. Males are distinguished by the presence
on the sides there are stripes of scales, on each of which there is
like a pile.
Capelin is a purely marine species, lives on the high seas, in
upper layers of water (up to 300 m, less often 700 m). To the shores
suitable only during the spawning period, sometimes even
in the estuary of rivers.
Meanwhile, among the Japanese, it is in great demand.
– it is eaten both at home and in restaurants (the most popular
in Japan, the Norwegian caviar capelin is used, which
found in the Norwegian fjords in the Salten and vylke area
Nur-Tronnelag).
They also eat capelin as a cold appetizer before main courses,
and fried. Moreover, this fish does not even need to be gutted or
cut into fillets: it can be eaten whole, with the head
and tail.
Useful properties of capelin
Capelin contains up to 23% proteins, which are easy to digest,
it has few connective tissues, this explains
quick cooking and frying of this fish.
Like all salmon, capelin is rich in calcium,
proteins, as well as polyunsaturated fatty acids
omega 3.
Capelin is an excellent source of vitamin group
B, for example, vitamin B12 in capelin is several times higher in quantity than in
meat, as well as capelin rich in vitamins A and D.
It contains the most important amino acids – methionine, cysteine,
threonine and lysine, as well as iodine, fluorine,
bromine, potassium, sodium, phosphorus, selenium.
Selenium in this fish is about 10 times more than in meat.
And also do not forget that selenium raises well
mood, which is important for a person.
If you constantly include capelin in the menu, providing the body
the necessary amount of natural iodine, then you can safely
avoid many thyroid diseases. But as
studies show saturated fatty acids of capelin
help to reduce blood cholesterol and disappear
plaques on the walls of blood vessels.
Capelin is advised to be included in the diet in the treatment of diseases
cardiovascular system, myocardial infarction, hypertension.
Like others
seafood, it is better to put capelin in a boiling
water and cook over low heat. And don’t forget to cover up
a saucepan with a lid so that the pleasant aroma lasts longer.
Before frying, capelin can be simmered – boil in a small
the amount of water. From this, the pulp, poor in fat, will become
more tender.
White flour or sour cream sauces are served with capelin. She is
goes well with fish broth sauce.
Many people think that the best side dish for capelin dishes
– fig.
However, this fish is good with baked and boiled potatoes,
with fresh vegetables, especially tomatoes,
with green beans and red beans. Especially beautiful
fried capelin marinated and seasoned with mustard
or hot sauces. Its aroma is complemented by cilantro, basil,
parsley and dill. And how delicious are the dishes from capelin with slices
lemon and white wine!
Its fat content depends on the season: autumn
capelin, for example, is twice as fat as spring capelin.
In the record holders for the presence of iodine
Dangerous properties of capelin
Capelin is contraindicated in case of individual intolerance to fish.
Also, do not get carried away with smoked capelin, since the contained
in it, carcinogenic substances can provoke cancer.
You can quickly and tasty cook capelin in the oven. Find out how from the suggested video.
