• Seal
• Email

Preparation description:

Many take capelin exclusively for cats - the fish is not expensive. Some indulge in smoked capelin for beer. And few people cook it as a full-fledged independent dish.

Capelin is a marine fish of the smelt family. Capelin has very small scales. So small that I don't bother with its existence at all. Caught fish often comes with caviar. Sometimes, if I have a desire, I collect caviar separately, salt (for a day) and then mix it with butter - for sandwiches. The fish is pretty oily. If this is not to your liking, I recommend using the second recipe (with the addition of water and tomatoes).

Despite the small size, capelin is a very useful fish. Especially for us, living in stress and in the neighborhood of Chernobyl. According to the site edaplus.info, capelin contains up to 23% of proteins that are easily digestible, it has few connective tissues, which explains the quick cooking and frying of this fish. Like all salmon, capelin is rich in calcium, proteins, and omega-3 polyunsaturated fatty acids. Capelin is an excellent source of vitamin B, for example, vitamin B12 in capelin is several times higher than in meat, and capelin is also rich in vitamin 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 do not forget that selenium perfectly cheers up, which is no less important today. If you constantly include capelin in the menu, providing the body with the necessary amount of natural iodine, then many thyroid diseases can be safely avoided. And studies show that capelin saturated fatty acids help reduce blood cholesterol and the disappearance of plaques on the walls of blood vessels.

The easiest way to cook capelin quickly and tasty is to put 300-500 g of fresh-frozen capelin in a glass dish with a lid and microwave for 10-15 minutes. Everything. The food is ready. In this recipe, I do not salt capelin! Capelin prepared in this way can be served with fresh tomatoes and hard-boiled eggs. Or black bread and tomato juice. Personally, I often eat just capelin. Without anything. Fan, what can I say :)

You can cook capelin more elegantly - tear off the heads and gut, then put the fish carcasses all in the same glass container with a lid (the lid is very important! It not only and not so much speeds up the cooking time, but protects the apartment from a vigorous fishy smell). And top with tomato sauce. I cook it like this: I mix boiled water with tomato juice, ketchup or fruit drink (to taste), salt (be careful with salt, this fish is salty in itself), pepper and if there is a lemon, I add a slice of lemon. The fill can cover the fish completely or 2/3, but the fish should not swim in it. Cooking time - the same as for frozen capelin for 300-500 gr - 10-15 minutes, respectively. I use fill when I want to make capelin less greasy. Capelin in tomato can be served with rice or mashed potatoes. You can also top the fish with fried onion rings.

Remember the lid!

Since capelin cooks unrealistically quickly, and most microwaves have different capacities, I recommend even cooking half a kilo of fish for 10 minutes first, then check the readiness of the fish and only if necessary put it on for another 5 minutes.

There are recipes for fried capelin on the Internet. It is certainly very tasty, but the smell in the cooking process is not for the faint of heart. In addition, fried is unhealthy :) If you want capelin to be "drier" - while preparing frozen capelin according to the first recipe, five minutes after the start of cooking, remove the container with capelin and carefully drain the liquid that appears. After that, put the capelin to cook further - it will turn out to be rather dry.

Bon Appetit:)

Many take capelin exclusively for cats - the fish is not expensive. Some indulge in smoked capelin for beer. And few people cook it as a full-fledged independent dish.

Capelin is a marine fish of the smelt family. Capelin has very small scales. So small that I don't bother with its existence at all. Caught fish often comes with caviar. Sometimes, if I have a desire, I collect caviar separately, salt (for a day) and then mix it with butter - for sandwiches. The fish is pretty oily. If this is not to your liking, I recommend using the second recipe (with the addition of water and tomatoes).

Despite the small size, capelin is a very useful fish. Especially for us, living in stress and in the neighborhood of Chernobyl. According to the site edaplus.info, capelin contains up to 23% of proteins that are easily digestible, it has few connective tissues, which explains the quick cooking and frying of this fish. Like all salmon, capelin is rich in calcium, proteins, and omega-3 polyunsaturated fatty acids. Capelin is an excellent source of vitamin B, for example, vitamin B12 in capelin is several times higher than in meat, and capelin is also rich in vitamin 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 do not forget that selenium perfectly cheers up, which is no less important today. If you constantly include capelin in the menu, providing the body with the necessary amount of natural iodine, then many thyroid diseases can be safely avoided. And studies show that capelin saturated fatty acids help reduce blood cholesterol and the disappearance of plaques on the walls of blood vessels.

The easiest way to cook capelin quickly and tasty is to put 300-500 g of fresh-frozen capelin in a glass dish with a lid and microwave for 10-15 minutes. Everything. The food is ready. In this recipe, I do not salt capelin! Capelin prepared in this way can be served with fresh tomatoes and hard-boiled eggs. Or black bread and tomato juice. Personally, I often eat just capelin. Without anything. Fan, what can I say :)

You can cook capelin more elegantly - tear off the heads and gut, then put the fish carcasses all in the same glass container with a lid (the lid is very important! It not only and not so much speeds up the cooking time, but protects the apartment from a vigorous fishy smell). And top with tomato sauce. I cook it like this: I mix boiled water with tomato juice, ketchup or fruit drink (to taste), salt (be careful with salt, this fish is salty in itself), pepper and if there is a lemon, I add a slice of lemon. The fill can cover the fish completely or 2/3, but the fish should not swim in it. Cooking time - the same as for frozen capelin for 300-500 gr - 10-15 minutes, respectively. I use fill when I want to make capelin less greasy. Capelin in tomato can be served with rice or mashed potatoes. You can also top the fish with fried onion rings.

Remember the lid!

Since capelin cooks unrealistically quickly, and most microwaves have different capacities, I recommend even cooking half a kilo of fish for 10 minutes first, then check the readiness of the fish and only if necessary put it on for another 5 minutes.

There are recipes for fried capelin on the Internet. It is certainly very tasty, but the smell in the cooking process is not for the faint of heart. In addition, fried is unhealthy :) If you want capelin to be "drier" - while preparing frozen capelin according to the first recipe, five minutes after the start of cooking, remove the container with capelin and carefully drain the liquid that appears. After that, put the capelin to cook further - it will turn out to be rather dry.

Bon Appetit:)

The easiest way to cook capelin is in the microwave (if you have such equipment in your kitchen). You will need about 8-10 minutes to cook, but before that you will have to clean the fish from the insides, etc., and this will take a long time - about 20 minutes, especially if the capelin will be eaten by children. I completely clean off all the fins, head, entrails and spine, clean out the black film inside the abdomen, as it is very bitter. You are free to do it differently, but it is better to spend a little more time and then enjoy the perfect taste of the fish dish!

You can buy frozen fish in any supermarket or fish store. Before cooking, it must be thawed at room temperature for 20-30 minutes. To cook fish, you need a minimum of spices and bay leaves. Be sure to use special dishes for the microwave oven, but remember: you can’t fill the liquid into the container to the brim - you don’t need to add about a finger to leave room for boiling, otherwise the whole broth will spill over the equipment tray.

So, prepare the necessary ingredients and start cooking!

Clean the defrosted capelin by tearing off the head and removing the insides, then open the abdomen of each fish, peel off the black film and remove the backbone. Remove the fins from above and below, leaving only the tails - it is convenient to hold the fish for them when tasting. Rinse the cleaned carcasses in water.

Put them one after another in a container with their backs up so that they do not open and fall apart during cooking.

Pour in salt, ground black pepper and lay out bay leaves.

Pour in warm water, without topping up to the edges of the container.

Cover the container with a lid and place in the microwave, turning on its timer for 8-10 minutes, depending on the power of your equipment. My power is 800W, so I cook for about 9 minutes.

Carefully remove the container with boiled capelin from the microwave and open the lid, being careful not to burn yourself with steam.

Put the finished fish on plates or on a dish with a silicone spatula, garnish with chopped herbs to taste or serve with a fragrant sauce. Capelin cooked in the microwave is very tasty, it is impossible to tear yourself away from such a dish until there is an empty plate left!

Happy you!

There are many ways to cook delicious capelin, but there is no easier method than doing it with a microwave. Those who have fried it on the stove at least once know for sure that in the process of frying, the house is filled with a specific fishy smell. Sometimes stretching doesn't help either.

Can be baked in the oven. This will not save you from the smell, and the already small fish will become even smaller, as well as dry.

When using the microwave and adding cream sauce to the fish according to the recipe, you get a tasty and juicy one. The smell in the house will be much less.

Ingredients for Capelin in Microwave Cream Sauce Recipe:

• 1 kg of fresh capelin;
• 200 g sour cream 21% fat;
• a bunch of green onions;
• salt;
• ground black pepper;
• mustard white grain.

How to cook capelin in the microwave

Wash the fish thoroughly and clean its insides. Put the fish in a deep small container. The narrower and deeper the container, the more the fish will cook in the creamy sauce and its own juice.

Prepare the cream sauce in a separate bowl. Pour in the sour cream.

Salt the dairy product well.

Pepper generously with black ground pepper, and if you like spiciness, then use red pepper.

Add white mustard seeds for a spicy twist.

After all the ingredients that make up the creamy sauce are added, mix it well and pour it into a container with a waiting fish.

Sprinkle the dish with finely chopped green onions. Send the container to the microwave for 25 minutes, setting the maximum power mode.

As an experiment and variety of the daily menu, you can cook capelin in tomato, garlic, soy sauce. Each of these sauces will give the fish a special taste.

Capelin made under a vegetable pillow consisting of carrots, eggplants, blue ones, bell peppers and tomatoes will turn out very tasty. In the season of vegetables, be sure to try, cook as per the above recipe.

Life seems boring and insipid without experiments and positive emotions. You can’t even imagine how many joyful impressions the process of cooking in the microwave will give you, as a result of which you will get such a real work of culinary art from the microwave oven as capelin in a creamy sauce.

Let's experiment together and enjoy life, making it bright and varied, thanks to cooking. Surely, your household will appreciate your passion, because they will be the main tasters and culinary experts of your delicious creations.