Boil capelin properly for 10 minutes with the addition of salt, pepper and bay leaf.
How to cook capelin
You will need – capelin, water, salt, herbs and spices to taste 1. Defrost capelin before cooking: it is convenient to do this by putting the fish in a plastic bag and placing it in a bowl of cool water; if the briquette is large, then in order to reduce the waiting time for cooking, it is recommended to change the water after half an hour. 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. Small gutting is not necessary. 3. Boil water, lay out capelin. 4. Add salt, peppercorns, bay leaf. 5. After boiling, cook capelin for 10 minutes with a slight boil.
When cooking capelin, a very strong smell emanates. To remove it, hold the fish in cucumber brine for half an hour or sprinkle with lemon juice. Open windows in the kitchen while cooking. To make the smell not so sharp, you can gut the capelin, but then the shape of the fish will not be preserved during cooking. It will also help to add a small amount of cinnamon and fresh herbs to the broth.
– Caloric content of boiled capelin – 105 kcal / 100 grams. – The weight of 1 capelin is about 60 grams. — The price of frozen capelin is 160 rubles/kilogram (on average in Moscow as of July 2019). – Shelf life of freshly frozen capelin – 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, just washed and dried before cooking. If the fish is large, then cut off the head and pull out the intestines. – The benefits of capelinfor the human body – first of all, a high content of protein (23%), which is involved in the formation of muscle tissue. The assimilation of protein 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 composition of the fish are present: vitamins of group B (help metabolism), vitamin A (strengthening immunity) and D (regulates the exchange of phosphorus and calcium). A high iodine content will 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 pan, brought to a homogeneous state.
How to pickle capelin
Products Capelin – 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 capelin in a jar, sprinkling each layer of fish with coriander and pepper. Then pour the brine, close the jar and put in the refrigerator. Turn the jar every day. After 3 days, salted capelin is ready. When salting capelin, instead of a can, you can use a bowl, but then you need to put a load on top of the capelin.