Homemade capelin is very tasty. capelin

According to this recipe, capelin is prepared in a matter of minutes, so you can easily refuse to consume it in salted and smoked form, regularly enjoying delicious home-cooked fish. Despite its very affordable price and small size, capelin’s nutritional value is quite capable of competing with much more expensive representatives of the fish family in your diet. So, this fish contains 23% easily digestible proteins, iodine, selenium, vitamins A and D, essential Omega-3 fatty acids (slightly less than salmon - 8.2 g/kg versus 12). To preserve the nutrients to the maximum, it is better to steam it, but capelin in the oven turns out much tastier.

Baked capelin - basic recipe with step-by-step photos

To fill an oval or round mold measuring approximately 20–25 cm you will need:

1 kg of defrosted capelin;
100 g of flour of any kind;
1 tsp each spices (salt, ground black pepper, ground cardamom and turmeric);
half a lemon, or better yet, a lime;
20–30 ml vegetable oil.

Step 1. After placing the fish in a colander, let the excess water drain. Pour the spices into a bowl with flour.

Step 2. Squeeze the juice from the lemon by hand and pour it over the capelin. Add the well-mixed spice-flour mixture to the container with the fish.

Step 3: Gently shake the bowl until the flour coats each fish evenly. Please note that some of it may stick to the bottom.

Step 4. Wipe the baking dish dry and grease it with vegetable oil (adjust the amount as desired, but remember that the calorie content of capelin with a large amount of fat almost triples).

Step 5. Place the fish in the mold as tightly as possible.

Step 6. To cook capelin deliciously, like any other fish, it must be placed in a chamber preheated to approximately 200 °C.

Step 7. Bake the capelin for 20 to 30 minutes - the exact time interval is determined by the technical features of your oven. When the fish seems rosy enough to you, remove it.

As a side dish for baked capelin, you can serve boiled rice, potatoes, and fresh vegetable salad, but it’s most enjoyable to crunch it with a crust of fresh bread.

There are many dishes made from fresh frozen capelin. This fish can be fried, boiled, steamed, baked and made into pies.

You often ask the question: “What to cook from fresh frozen capelin?” Then this article is especially for you.

Capelin is a salmon fish that lives at a depth of 300 meters in the Atlantic, Pacific and Arctic oceans. It belongs to the type of industrial fish, since catching this subspecies does not take much time and effort.

Unlike other representatives of Salmonidae, capelin is small in size and light in weight.

Read below for some ideas on what to cook from freshly frozen capelin.

– one of the easiest and most accessible recipes for preparing capelin.

This type of processing takes little time, effort and money, and the result is amazing.

Very often, people who are on a diet or adhere to a healthy diet are prohibited from eating fried foods, but with this fish you can allow yourself a few fried pieces. But, of course, you need to consume them in the first half of the day.

– a great option for any meal. If you bake capelin without flour, butter and other harmful ingredients, then it will fit perfectly into even the most restrictive diet.

Combine capelin with lemon juice and fresh herbs.

It goes very well both fried and baked. If you decide to cook fried capelin, then the topmost layer of breading should be with Parmesan and a mixture of some dry herbs.

And if you decide to bake the fish, then before putting it in the oven, sprinkle grated Parmesan cheese on top.

The sweet and delicate taste of the fish goes well with the salty Parmesan.

You can sprinkle the same lemon juice on top of the dish.

- This is a very festive dish. If you really love capelin, but would like to try something new, this recipe is definitely for you.

The delicate taste of capelin goes well with onions, fresh herbs and tender dough.

As a result, you will get a delicate filling, tasty dough and a crispy crust on top.

- This is an excellent option for a snack. There are many options for dry marinade for fish, but one of the most piquant and delicious is, of course, brine.

This recipe is made very quickly, but the taste of this fish is very rich and delicate.

Now you have several options for what you can prepare from fresh frozen capelin. Try new recipes and bon appetit!

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

1 Mar 2017

Content

You can prepare capelin at home in different ways: boil, fry, stew or bake. Any housewife or home cook must know how to fry capelin in the oven on a baking sheet. This dish cooks very quickly, turns out aromatic and tasty, and is an excellent option for lunch or dinner. Small fish is easy to clean, has a rich taste, and goes well with cereals, potatoes, and fresh vegetables.

How to cook capelin in the oven

In order for you to get a truly tasty dish, you should properly cook capelin in the oven and study the suggested recipes. First you need to purchase high-quality, fresh fish - chilled or frozen. When purchasing, pay attention to the appearance and quality of the carcasses: they must be whole, with intact skin. Give preference to a loose product rather than a packaged one, without a large amount of ice glaze, with a minimum shelf life.

Cooking capelin in the oven at home begins with processing the fish. If it is frozen, it needs to be defrosted slowly without using hot water or a microwave. It is better to place the carcasses at the bottom of the sink and let them thaw at room temperature. Next, the fish needs to be washed, if necessary, cleaned and marinated, sprinkled with lemon juice, salt and sprinkled with seasonings to taste.

Due to the increased fat content of fish, it can be baked even without oil, which will reduce the final calorie content of the dish. To prevent the carcasses from burning or sticking, cover a baking sheet or baking dish with foil or oiled parchment. Complete your meal with potatoes, vegetables, cabbage or rice. To get a nice crispy crust, you should bread the seafood in flour or breadcrumbs with spices and bake at 220 degrees.

Capelin in the oven - recipes with photos

There are different recipes for capelin in the oven that chefs will certainly like. It's worth starting with a classic, simple option: baked fish. A more dietary dish would be capelin without oil or with vegetables, and for lovers of tasty, hearty dishes, the ideas of baking fish with mayonnaise or sour cream and potatoes will come in handy.

Capelin baked in the oven

Cooking time: half an hour.
Number of servings: 4 persons.
Calorie content of the dish: 124 kcal
Purpose: for lunch.
Cuisine: Russian.

Capelin baked in the oven will turn out very aromatic and pleasant to the taste. Using wheat flour to prepare dry batter will give an appetizing crispy crust when baked. The affordable fish will not be inferior in taste to more expensive varieties, will save the housewife time on cooking and will satisfy the whole family. It is best served with mashed potatoes.

Ingredients:

capelin – 0.8 kg;
spices for fish – 20 g;
vegetable oil – 30 ml;
flour – 20 g;
fresh herbs - a bunch.

Cooking method step by step:

Clean the fish, rinse, salt, sprinkle with spices, roll in flour.
Preheat the oven to 200 degrees.
Place the pieces on a baking sheet with butter and bake for 20 minutes.
Garnish with chopped herbs.
Garnish with vegetable salads, boiled rice and sauce. You can serve white wine with the dish.

Capelin in the oven - recipe without oil

Cooking time: half an hour.
Number of servings: 5 persons.
Calorie content of the dish: 120 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: simple.

A recipe for capelin in the oven without oil is suitable for those who are fasting or on a diet. The absence of oil in the dish makes it less fatty and high in calories, but at the same time very healthy and satisfying. The baked fish will turn out beautiful and golden, with an appetizing aroma, juicy flesh and a thin, fried crust. It's easy to make by following the following recipe.

Ingredients:

capelin – 1 kg;
salt – 20 g.

Cooking method:

Defrost the fish not completely, cut off the head, open the belly, remove the giblets.
Rinse with running water, remove the black film, rub each carcass with salt.
Place compactly on a baking sheet lined with a silicone mat or greased with oil.
Next, the carcasses need to be baked for 15 minutes at 200 degrees.
Serve with lemon slices and potatoes. This is a good snack to go with beer.

Capelin fried in the oven

Cooking time: half an hour.
Number of servings: 4 persons.
Calorie content of the dish: 129 kcal
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: simple.

Capelin fried in the oven turns out to be slightly less fried compared to a dish cooked in a frying pan, but is in no way inferior in taste. Another advantage is the absence of oil. You can use any spices for pickling; dried garlic, dill and rosemary are especially good. Before serving, sprinkle the treat with lemon juice and garnish with green onions or parsley.

Ingredients:

capelin – 500 g;
black pepper – 20 g;
salt – 25 g;
flour – 30 g.

Cooking method:

Rinse the fish and dry on a paper towel.
Combine flour with spices.
Line a baking sheet with parchment or foil.
Roll the carcasses in the flour mixture. For this purpose, you can use a bag: pour the breading into it and place the fish. Shake the bag well - the breading will be evenly distributed throughout the carcasses.
Place the capelin on a baking sheet - they should not be laid out very tightly to each other.
Bake at 190 degrees for 20 minutes.

Capelin with potatoes in the oven

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 135 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Capelin with potatoes in the oven turns out to be nourishing and tasty. This treat can be both a side dish and a main course. To prepare this delicacy, it is better to use starchy varieties of potatoes so that they can cook at the same time as the fish. An excellent addition would be vegetables: fresh or pickled, mushrooms or finely chopped herbs.

Ingredients:

fresh frozen capelin – 0.7 kg;
potatoes – 2 pcs.;
onion – 1 pc.;
water – 100 ml;
tomatoes – 1 pc.;
vegetable oil – 20 ml;
mayonnaise – 80 ml;
seasoning – 10 g;
lemon – 1 pc.;
dill – 20 g.

Cooking method:

Thaw the fish, remove the entrails, rinse, and dry with paper towels.
Mix half the mayonnaise with spices and lemon juice (it must first be squeezed into a separate container), pour the marinade over the fish for half an hour.
Cut the potatoes into thin slices, add salt and pepper. Cut the vegetables into rings.
Grease a baking dish with oil, add potatoes, capelin, onion rings, and tomatoes.
Grease with the remaining mayonnaise, add water, cover with foil.
Bake for 20 minutes at 220 degrees, remove the foil, simmer for another 10 minutes.
Sprinkle with herbs and aromatic herbs.

Capelin in the oven with mayonnaise

Cooking time: 1 hour.
Number of servings: 8 persons.
Calorie content of the dish: 131 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: simple.

Capelin in the oven with mayonnaise turns out to be high in calories, so it is better to combine it with a light side dish - sliced fresh vegetables or a stew with a lot of herbs are ideal. When baked, baked capelin acquires an appetizing, fried crust. Those who are against mayonnaise can be advised to replace it with sour cream or heavy cream.

Ingredients:

capelin – 1000 g;
mayonnaise – 200 ml;
onion – 200 g;
sunflower oil – 25 ml;
salt – 15 g;
black pepper – 7 g.

Cooking method:

Thaw the fish, rinse, and blot away excess moisture. Marinate in a mixture of salt and pepper for 15 minutes, adding lemon juice if desired.
Chop the onion into rings and place on parchment.
Place the fish carcasses and brush with mayonnaise.
Bake for half an hour at 200 degrees.
Serve the finished treat to the table with fresh tomatoes, bell peppers, and green peas.

Capelin in sour cream in the oven

Cooking time: 1 hour.
Number of servings: 8 persons.
Calorie content of the dish: 128 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Capelin in sour cream in the oven is easy and simple to prepare. Before making a side dish or salad, you need to quickly marinate the fish, place it on a baking sheet, pour in sour cream and sprinkle with onions. The dish does not require lengthy preparation and complex ingredients. Soft, juicy fish baked with aromatic sour cream sauce will delight your guests.

Ingredients:

capelin – 1 kg;
onions – 4 pcs.;
sour cream 20% fat – 120 ml.

Cooking method:

Wash the fish, cut off the head, remove the entrails, place in one layer in a greased pan.
Season with salt and pepper and brush with half a portion of sour cream.
Place onion half rings, repeat the fish layer, season with spices.
Pour in the remaining sour cream and cover with foil.
Cook for 50 minutes at 170 degrees.
Garnish with baked potatoes and crumbly buckwheat.

Capelin in the oven in foil

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 122 kcal
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: simple.

Capelin in the oven in foil is baked in its own juice, becoming juicy and tender. If you want to get a more ruddy fish, then a few minutes before it’s ready, you should open the foil so that the surface of the carcasses is baked. If desired, you can use the "Grill" mode. This dish is perfect for those who love the natural taste of fish. Spices can be used at your discretion.

Ingredients:

capelin – 0.7 kg;
bay leaf – 2 pcs.;
lemon – ½ pc.

Cooking method:

Thaw the fish, rinse with running water, dry, gut, and remove the black film.
Place in layers on foil and sprinkle each with spices.
Place a bay leaf on top and sprinkle with lemon juice.
Wrap the foil tightly in an envelope and place it on the bottom of a dish with high sides. Bake for half an hour at 200 degrees.
How to bake capelin in the oven with a crust? Open the foil and leave to bake for another 10 minutes.
Serve with beans or steamed jasmine rice.

To properly and tasty cook capelin deliciously in the oven, use the recommendations of professionals:

Before frying, rub the carcasses with a mixture of salt and spices for fish, sprinkle with lemon juice;
You should not leave the fish unattended for a long time during baking - it tends to become dry and tasteless during prolonged processing;
to get a more refined taste, combine black and allspice with nutmeg, cloves and coriander;
When cooking fish in foil or parchment without oil, open it a couple of minutes before the end of the process to get a beautiful crust;
soak the fish in milk if you don’t like its pungent smell;
for an exquisite taste, combine baked fish with garlic and cream sauce, yogurt or mayonnaise based sauces;
The dish will be given piquancy and spiciness using balsamic or wine vinegar with soy sauce and sugar or honey;
Instead of flour-based breading, you can use an egg batter.

Video: Oven-baked capelin

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Not being a seafood delicacy, frozen capelin does not fall out of the consumption ratings: this small fish is easy on the wallet, easy to prepare, tasty and healthy. In order to describe in detail how to deliciously prepare this product, you will need a multi-volume library: the gastronomic practices of this ray-finned fish of the smelt family are amazingly diverse. Appetizers, first and second courses, country feasts (barbecues and barbecues), pickles/smoked foods, preserves - the list goes on and on. In the material: the tip of the culinary iceberg, capelin dishes.

capelin skin

Fisherman's shkara is a simple and satisfying dish with a centuries-old history. According to one legend, this simple dish was invented by Black Sea fishermen; according to another, the technology for preparing small fish this way came to Russia from the Balkan Peninsula.

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50 min. Video recipe Print

defrost the fish, rinse thoroughly (no need to gut or remove fins/heads)

cut the onion into half rings, finely chop the greens (parsley/cilantro)

Accent strong brewed black tea with sugar, cinnamon and lime (lemon) juice

add vegetable oil to the cooled “tea marinade”

In a deep saucepan, place fish / herbs / chopped onions in layers, salt, pepper, add a bay leaf

pour the tea marinade over the composition and simmer, covered, over low heat in the oven (180 degrees) for thirty minutes

serve as a separate dish

Pan-fried capelin

This is a Soviet and post-Soviet classic of kitchen gatherings. Fried capelin - nostalgia for the USSR.

Instructions:

buy high-quality capelin, slowly defrost, rinse;
beating off the fish amber: sprinkle the fish with lemon juice, pepper/salt;
if you have “a few hours to spare,” you can marinate seafood with finely chopped onions and dill;
Place the fish prepared for frying in batches in a frying pan with hot vegetable oil. If there are dietary ailments: fry for three minutes on each side. If excess cholesterol doesn’t bother you: roll the carcasses in flour and fry them hard for five to six minutes.

Ingredients (per serving/grams):

capelin: 150;
onion: one medium onion;
ground pepper 0.5;
vegetable oil: 25;
lemon juice: 15;
flour for dredging: 10;
dill: bunch;
salt: to taste.

Calorie content of 100 g of dish: 142 kcal. BJU: 8/11/3

Stewed capelin

Capelin stewed with vegetables is juicy and completely within the framework of healthy lifestyle diets. A minimum of body movements with guaranteed delight of eaters.

Five simple steps to success:

wash the fish, gut it, and remove the heads. Chop large specimens;
peel, cut/chop vegetables;
simmer skinned tomatoes in a deep saucepan for 15 minutes;
fry the onions in a frying pan: when golden, add grated carrots;
collect fish, tomatoes and fry in a thick-walled saucepan. Simmer over low heat for half an hour;
the best side dish is boiled rice of “wild” varieties.

Ingredients (per serving per year):

fish: 250;
onion: one medium onion;
carrots: one piece;
juicy tomatoes: 75;
salt and spices: to taste.

Calorie content of 100 grams of dish: 73 kcal. BJU: 7/4/4

Pie in the oven

Small fish in pies are a real hit at holiday feasts! Don't be afraid of bones: after heat treatment, capelin bones are not felt at all.

Step-by-step cooking instructions:

to bake a pie, you can knead the yeast dough yourself or purchase the finished product at the nearest culinary store;
rinse the fish thoroughly, remove heads, fins, tails;
cut the onion into half rings / fry in vegetable oil;
Start the pie: place a circle of dough in a greased pan, make sides. Let the workpiece stand in a warm place for 20 minutes;
Place the fish and onions on the dough and cover with a second layer of dough. Pinch the edges and prick the pie with a fork to release steam;
To form a beautiful crust, grease the pie with strong tea leaves;
bake the festive masterpiece in the oven (180 degrees) for half an hour (until golden brown).

Ingredients (one serving/g):

wheat flour: 65;
dry yeast: 0.7;
milk: 12.5;
vegetable oil: 7;
one chicken egg;
seafood: 100;
onion: one medium onion;
salt, sugar and spices: to taste.

Calorie content of 100 g of food: 197 kcal. BJU: 9/7/26

Boiled capelin (dietary)

The simplest and healthiest approach to small fish is steaming. With the addition of lemon juice and ground black pepper, the delicacy becomes even tastier.

Instructions:

salt the washed fish and sprinkle the carcasses ready for heat treatment with lemon juice;
Grease the grill of a multicooker or steamer with vegetable oil;
for final spice and aroma, you can cover the fish with lemon slices (alternatively, sprinkle with herbs);
half an hour of steaming is quite enough for capelin.

fish: 200;
onion: one medium onion;
lemon juice: 30;
spicy herbs: 50;
salt and spices: to taste.

Calorie content 100 gr. dishes: 137 kcal. BJU: 9/7/0.

Salted capelin (spicy version)

Sometimes you really want spicy saltiness. Not only as a snack with strong alcohol. Salted capelin with boiled potatoes is an excellent solution for soulful home gatherings.

Step-by-step “salting” instructions:

thaw and rinse purchased frozen fish well;
Pour drinking water over salt, bay leaf and cloves. Bring the mixture to a boil, cook for ten minutes, cool;
pour the spicy brine over the capelin and leave at room temperature for at least seven hours. Alternatively: “overnight in the refrigerator.”
Serve as an appetizer or main course.

seafood: 130;
salt: 5;
bay leaf: 0.6;
clove seasoning: 1.9;
water: 100.

Calorie content 100 gr. release: 58 kcal. BJU: 6/4/0

Smoked capelin (cold technology)

Cold smoked capelin is an incomparable delicacy. Just a day of leisurely movements in the presence of a home smokehouse.

Step by step instructions:

wash the fish and remove the entrails;
rub the preparation of the future delicacy with salt / salt it for two hours;
after salting, rinse well and leave for an hour in a cool place;
load the capelin into the smokehouse and start the “cold process” for a day.

The basic rule of smoking: the longer the fish is smoked, the more intense and “smoky” the taste becomes.

Ingredients per serving (grams):

fish: 170;
salt: 16.

Calorie content of 100 grams of dish: 103 kcal. BJU: 12/6/0

Capelin in batter

A seafood delicacy in crispy batter is an excellent solution for organizing a family dinner. Especially tasty with fresh herbs.

Cooking method:

clean and rinse the fish;
batter - liquid batter for dipping before frying. Thoroughly mix/beat the egg, flour, salt, water;
the technology is simple: roll the fish in flour, dip it in batter and place it in a frying pan with hot vegetable oil;
fry until golden brown (but do not delay the process);
When serving, sprinkle with fresh herbs.

Ingredients (one serving/grams):

fish: 170;
flour: one tbsp. spoon;
one egg;
vegetable oil: 20;
salt and black pepper: to taste;
water: 100.

Calorie content of 100 grams of food: 177 kcal. BJU: 11/13/50

When planning a festive feast, you can experiment with delicacy capelin formats. Very unusual, but always a win-win in such situations, is homemade smoked fish pate.

Step by step instructions:

buy smoked capelin in a store with a good reputation;
separate the fillet from the bones;
grind and beat capelin and cream cheese/butter in a blender;
brush the tender thick mass with lemon juice;
fry toast or buy ready-made canapés;
in case of a large feast, serve the pate to the table in a salad bowl (cocotte bowl).

Ingredients (per serving in grams):

smoked capelin: 140;
butter: 10;
cream cheese: 75;
lemon juice: 25;

Calorie content of 100 g of dish: 250 kcal. BJU: 17/19/37

Capelin soups

Fish soups differ from fish soup by the presence of celery in the recipe. The main advantages of most capelin soups are the speed and ease of preparation. Let's stock up on celery (tuber/stems/greens) and consider the basic technology recommendation.

To prepare soups from small fresh frozen fish, you need to follow the basic rules.

"Stages of the long journey":

prepare the vegetable base: peel and chop potatoes, carrots and onions;
in a thick-walled cauldron, cook chopped vegetables with the addition of bay leaves, salt and peppercorns;
rinse the capelin. Remove heads, tails and fins. Five minutes before the potatoes are ready (an indicator of the readiness of most Russian soups), place the fish with the vegetables;
at the final stage, add finely chopped tomatoes and celery to the soup;
The soup is ready when the potato slices become soft and the capelin gives all its talents (aroma/taste) to the dish.

Ingredients (one serving per gram):

fish: 250;
potatoes: two tubers;
carrots: one piece;
onion: one medium onion;
tomato: 75;
celery (greens): 10;
salt and black pepper: to taste.

Calorie content of 100 g of soup: 120 kcal. BJU: 11/12/7

Grilled capelin

Grilled capelin with the aroma of garlic and spicy citrus notes is a good country treat for those who know a lot about cooking. Golden crust and fresh herbs: everyone will be delighted.

One of the most important grill secrets is the aromatic dressing. Mix finely chopped garlic, parsley (cilantro), lemon zest and juice in olive oil;
prepare fish for grilling: rinse, remove heads, salt and pepper;
place the prepared fish in a strong plastic bag / pour dressing into the fish / shake rhythmically and for a long time. Purpose of this stage: marinate the product evenly;
further without further ado: place the fish on the grill and bake over coals until cooked. Small fish reach condition almost instantly!

Ingredients (serving/grams):

seafood: 200;
garlic: one clove;
lemon zest: 15;
lemon juice: 35;
onion: one medium onion;
parsley: 10;
olive oil: 45;
salt and black pepper: to taste.

Calorie content of 100 grams of dish: 165 kcal. BJU: 17/19/12

Baked capelin

A very quick and extremely simple dish: baked capelin. This delicacy from the oven takes several times less time than cooking in a frying pan.

Express technology:

salt thawed and washed capelin, roll in flour, add your favorite spices;
place the fish in “dense rows” on a baking sheet greased with vegetable oil;
bake in the oven as hot as possible until cooked (golden crust appears);
Serve with boiled potatoes or rice. Sprinkle with herbs before serving.

Ingredients (serving/g):

fish: 150;
wheat flour: two tbsp. spoons;
vegetable oil: 20;
salt and black pepper: to taste.

Calorie content of 100 grams of product: 124 kcal. BJU: 13/7/4

To bake capelin on the grill you will need a wire rack and food foil. The main thing in this recipe: proper preparation of the fish for heat treatment. Marinade is a vast field for experimentation. Small capelin marinates instantly, perfectly accepting most spices and seasonings.

Step by step instructions:

In a cup, collect cardamom, coriander, and onion grated on a fine grater. Pour in soy sauce and let it brew;
wash capelin, remove heads and fins;
pour the marinade over the carcasses prepared for frying;
Line the grill grate with foil. Sprinkle the foil bed with vegetable oil and cover with onions cut into half rings;
place the fish on the onion bed;
seal the foil envelope;
grill on the grill for five minutes on each side;
Serve immediately (while hot) with vegetable salads.

Ingredients (serving/g):

seafood: 170;
soy sauce: 30;
cardamom: 0.5;
coriander: 0.5;
onions: one medium onion;
vegetable oil: 20;
salt and black pepper: to taste.

Calorie content of 100 grams of product: 190 kcal. BJU: 19/9/12

Recipes with capelin caviar

From the delicious capelin caviar, an experienced chef can instantly create a gourmet delight. Capelin caviar is a wonderful seafood product, an excellent opportunity to please guests and loved ones.

Lavash roll with capelin caviar and vegetables

Even a novice cook can master lavash rolls with capelin caviar, Chinese cabbage and tomatoes.

Five steps to the heights of culinary excellence:

prepare all the ingredients: boil the eggs, chop the cucumber and tomatoes, finely chop the cabbage;
mix chicken yolks, mayonnaise and capelin caviar thoroughly (beat);
Place on the pita bread in even layers alternately: Chinese cabbage / egg and caviar soufflé / cucumbers / tomatoes;
roll up the roll and cut beautifully;
Serve, garnish with remaining greens.

Ingredients (per serving in grams):

caviar: 30;
thin pita bread: one piece;
cucumbers: one piece;
chicken egg;
Chinese cabbage: 100;
mayonnaise: 20;
tomatoes: one piece;
salt and black pepper: to taste.

Calorie content of 100 grams of product: 150 kcal. BZHU: 21/11/9

Eggs stuffed with capelin caviar

When guests knock on the front door, and the kitchen is “neither steamed nor boiled,” it’s time to stuff chicken eggs with capelin caviar.

Step by step express:

boil, cool, peel and cut chicken eggs into halves;
Mix caviar, yolks, finely grated cucumber, finely shredded Chinese cabbage and mayonnaise into an evenly weighted mass;
stuff and decorate egg halves;
serve and accept congratulations.

Ingredients (dish serving / g):

caviar: 40;
cucumbers: one piece;
one chicken egg;
Chinese cabbage: 100;
mayonnaise: 20;
salt and black pepper: to taste.

Calorie content of 100 grams of product: 130 kcal. BJU: 12/19/8

Capelin salads (prepared for the winter)

Capelin can be used in making preparations for the winter. When released, such fish salads work as an independent dish or can serve as appetizers.

Recipe plan:

prepare all products. Peel vegetables, thaw and rinse frozen fish;
overcook onions;
mince the tomatoes;
Finely chop carrots and beets;
Simmer the vegetable dressing over low heat until half cooked. At the final stage of the stage, add one hundred milliliters of vinegar + salt + sugar;
quickly fry the capelin in vegetable oil;
collect all the “race participants” in a deep saucepan and simmer for half an hour;
put the spicy fish in sterilized jars / roll up.
turn the lid down and wrap it in an old blanket until it cools;
Keep refrigerated. Use as needed.

Ingredients (per piece in grams):

fish: 2000;
beets: 500;
carrots: 1000;
onions: 500;
tomatoes: 2000;
vinegar: 100 ml;
salt: two tablespoons;
sugar: six tablespoons;
vegetable oil: 500 ml.

Calorie content of 100 grams of product: 180 kcal. BJU: 13/7/4

A successful side dish for fish emphasizes its advantages and highlights the taste of the original seafood. Experienced chefs say: a properly selected side dish is half the battle, a guaranteed final delight.

Capelin has never occupied an elite gastronomic position. This is a completely ordinary fish / “strong average fish”. An excellent garnish solution for this workhorse is:

fried potatoes, mashed potatoes;
boiled rice;
fresh vegetables in sliced or light salad format;
stewed or grilled vegetables.

Doesn't go well with this fish:

cereal porridge;
all kinds of legumes;
pasta.

Important: side dishes are a whole art: they can be simple / complex, single-component or with variations.

At the head of the table is always the technology of making the “main dish” and the culinary talent.

The benefits and harms of capelin

Despite its budget and modest appearance, uek is one of the healthy and popular seafood products.

Regular consumption of capelin:

normalizes metabolic processes;
relieves inflammation;
normalizes sugar levels;
prevents the development of cardiovascular pathologies;
helps with endocrine system disorders;
strengthens bone tissue;
speeds up metabolism.

The main thing: capelin does not pose a threat to the eater. The only exception may be individual intolerance and allergy to strong proteins and iodine.

Conclusion

Capelin is a welcome guest at Russian feasts. This fish can be fried, steamed, boiled, baked, smoked, salted, pickled or used as a filling for pies.

You can eat this seafood delicacy every day: nutritionists recommend a daily intake of 250 grams.

In fact, cooking capelin in a frying pan takes little time and requires minimal effort. But first, let's find out what kind of fish it is and what beneficial properties it has.

is a small fish that belongs to the Salmon species, but is inferior to its relatives in weight and length. The maximum length of capelin is up to 25 centimeters, and weight is up to 60 grams.

It is caught on an industrial scale

This fish is found in the Pacific, Atlantic and Arctic oceans. It belongs to the category of the most important food fish, since it is not difficult to catch it, since the maximum depth of capelin habitat is 300 meters.

Before you learn how to deliciously cook capelin in a frying pan, study its beneficial properties.

She's useful

Like all representatives of the salmon group, capelin is rich in vitamin B, fish oil, and thanks to its white meat, it is very easily digestible and quickly cooked.

Eating this fish prevents clogging of blood vessels and the formation of blood clots.

For your attention, one of the best recipes for how to cook capelin deliciously in a frying pan.

Ingredients

So here we have on our kitchen table:

frozen capelin – 500 grams;
flour – 5 tbsp;
salt, pepper (to taste);
chicken eggs – 3 pcs;
sour cream – 4 tbsp (without slide);
garlic – 2 cloves;
dill;
sunflower oil.

Cooking method

And we begin the step-by-step process of preparing this small fish:

Thaw the capelin and rinse under running water. Cut off the head and remove the entrails. Since the recipe calls for breading, this must be done at the initial stage.
Beat eggs with salt and pepper. Place flour in a separate shallow bowl.
Heat a frying pan and grease generously with sunflower oil.
First dip the fish in flour, then in the egg, and place in a frying pan. The breading can be layered by repeating the processes.
Fry the fish for 3 - 5 minutes on each side until golden brown over medium heat.
Prepare the sauce, mix: sour cream, finely chopped dill, chopped garlic, salt and pepper.

As a side dish, wild or steamed rice goes well with fried capelin, but potatoes, in any form, will also wonderfully complement the delicate taste.