Capelin (variants of the name: uёk chaplain) - smelt fish family that lives in the seas of the Atlantic, Arctic and Pacific oceans. Length
the body of the fish reaches 25 cm, and the weight does not exceed '52 Live specimens of this species is not more than 10 years.
Capelin distinguished by the presence of very fine scales and small teeth. Her back has a characteristic olive-green color, the belly and sides are painted silver. On the sides of the male is a strip of scales, each of which is covered with outgrowths like cloth.
Upholstered exclusively in sea water, capelin prefers its upper layers. As a rule, fish is more common in the open sea at a depth of 300 meters, at least - up to 700 m. To the coast is only suitable for spawning.
Typical habitats capelin are the Arctic, the North Pacific and Atlantic oceans, the Barents Sea, the Norwegian Sea and a number of others.
Food value and caloric capelin
In this small fish contains a storehouse of vitamins, plenty of nutrients and minerals. Capelin - an excellent source of vitamins B (vitamin B12, for example, it is several times higher than in meat), as well as vitamins A and D. Fish, like most of the inhabitants of the seas, rich in digestible protein, it contains calcium, and and polyunsaturated omega-3 fatty acids. Capelin is the source of a number of amino acids - lysine, cysteine, threonine, methionine and minerals - phosphorus, iodine, bromine, sodium fluoride, potassium and selenium. At the same amount of iodine in this little fish is truly great that enables its use with a deficit of this trace element.
At the same caloric capelin barely 117 kcal per 100 g, with moderate consumption is suitable for those who follow the figure.
Calorie capelin varies depending on the time of year. The fact is that the higher the fat content of the fish in the winter than in the summer.
The content of protein, fat and carbohydrates in capelin - 13, 1 g, 7 1 g and 0 g, respectively.
Benefits of capelin
Adding capelin in the diet can get rid of vascular plaques, reduce cholesterol and prevent irregularities in the thyroid gland. The greatest benefit has capelin those who suffer from diseases of the heart and blood vessels, hypertensive crisis, as well as those who have had a heart attack.
Capelin roe is useful almost more of the fish. The consistency of the product is very dense, caviar refers to
category "white." Most often capelin caviar canned, adding a touch of egg whites, mayonnaise, vegetable oil and other additives. Specific taste of this product - the reason that pure spawn meet commercially almost impossible.
Caviar is rich in vitamins A, D, C and B, and also contains lecithin, potassium, iodine, copper, calcium and polyunsaturated omega-3. The unique combination of nutrients that make up the capelin caviar, allowing them to be absorbed by the body by 95%.
Experts recommend that people eat eggs during periods of increased physical activity, as well as the elderly.
Contraindications to the use of eggs are gastritis, duodenal ulcer, high blood pressure.
Secrets of cooking capelin
Capelin use in cold (as an appetizer) and fried and boiled. Mistress universally love it for the simplicity and speed of preparation: no need to gut the fish, you can eat it with a head and a tail.
When cooking capelin should be dipped in boiling water, covered with a lid, to flavor fish survived, and cook over low heat.
When frying capelin recommended to pripustit - Boil for a few minutes. Pulp fish through this procedure takes her uncharacteristic tenderness. As a rule, capelin served with cream or white flour sauce. One of the most appropriate - sauce based on fish broth.
An ideal option for a side dish for fish will be boiled or baked potatoes, combined with fresh tomatoes, red or green beans. Beautifully set off the flavor of capelin basil, cilantro, dill and parsley.