Capelin caviar, capelin cooking recipes

Caviar roe is a natural product that is obtained from the yastik of marine fish belonging to the family of smeltfish. This is a fairly small product with a dense consistency. People call it "white caviar" only. In the production of canned food and preserves, vegetable (unrefined) oil, mayonnaise, and egg white are often added to the caviar.

What do we give us caviar? Its use for human health is invaluable. It contains fatty acids Omega-3, various trace elements, calcium, iodine, vitamins and phosphorus. And most importantly, in this combination they are absorbed by the body almost by 95%. Fatty acids are effective for the prevention and treatment of diseases of the central nervous system, thyroid and heart. Caviar caviar is especially useful for those who are very tired after work and have serious physical activity. Elderly people can also include it in their diet.

However, it is worth considering the fact that caviar roe has some contraindications. For example, it is not recommended to eat for those who suffer from a duodenal ulcer and gastritis. You can not eat it and people with high blood pressure.

From all that has been said, it can be concluded that capelin roe, like any other product, has advantages and disadvantages. Someone it will have incredible benefits, but someone will do much harm. Therefore, everything will depend only on your state of health. If you have no problems, then you can treat yourself to a delicious and delicate caviar.

You can buy caviar not in every grocery store or supermarket. But the very fish (fresh or salty) get much easier. What can you cook from capelin? Here are a couple of simple recipes.

Recipe No. 1. Capelin in tomato sauce

For the preparation of fish in this way, the following products are required:

• Vegetable (unrefined) oil;
• 800 g fresh capelin;
• 1.5 tbsp. Vinegar (3%);
• Half a cup of tomato-mashed potatoes;
• Bay leaf ;
• salt;
• Sugar, ground pepper.

We start with the fact that we sprinkle the fish with vinegar, diluted in half. After that, the capelin must be dried and put in a shallow dish (the backs should look up). We mix ingredients such as tomato puree, oil, spices and vinegar. The resulting mixture is filled with capelin. Now stew our dish on medium heat, tightly closing the frying pan or pan with a lid. The time of cooking capelin in tomato sauce is 40 minutes.

Recipe # 2. The capelin "hot smoked"

So, to prepare it, you need the following ingredients:

• Pepper in the form of peas;
• 500 ml of vegetable (unrefined) oil;
• 1-2 kg fresh capelin;
• Bay leaf;
• salt.

We take capelin from the freezer and defrost it, thoroughly rinse with cold water. After that, gently lay the fish on the bottom of the pan. At this stage, salt, add pepper-peas and two laurel leaves. Again, lay out the capelin, then another layer. We pour oil into the pan so that it is level with the laid fish. If you lay the layers denser, you can save oil. It remains to put the pan with capelin on the stove, bring to a boil and simmer on low heat for 15-20 minutes.