Many housewives bypass capelin, because during cooking it has a strong specific smell. In addition, such a fish is inexpensive, and it may seem that nothing tasty will come of it in the end, it is better to buy a salmon or trout steak. But this is a big mistake! The capelin baked in the oven will be appreciated by the male half of the family, because this is an amazing snack for beer, in addition, it is very healthy, and its smell can be easily dealt with with the help of elementary body movements.
- General \ asset cooking time: \
- Servings Per Container: 4 Servings
- Calories (100g): 119 kcal
- Cost: very economical
- Capelin - 500 g
- Lemon - 1 pc.
- Salt to taste
- Black pepper - to taste
- Bread crumbs - 3 tbsp
- Vegetable oil - 4 drop (s)
Preparation: Step 1
The cooking time for capelin in the oven is calculated without defrosting the fish.
To make the dish really tasty, you need to choose the right capelin.
Since capelin lives in the Pacific and Atlantic oceans, it comes to our shelves frozen. Therefore, buy fish only in specialized stores, and avoid spontaneous markets. After all, there is a risk of buying fish that has been re-frozen, and you are unlikely to get information about its packaging and shelf life on the market.
Pay attention to the capelin eyes, they should not be dull, but glossy and black in color. These signs indicate that the fish succumbed to instant freezing, and did not die a natural death, for example, from a disease.
Let the capelin melt completely. It is better not to fill it with hot water to speed up the process of separating the ice from the fish. Just get it out in advance, lay it out on the kitchen table andlet it melt. Or let the fish thaw in the refrigerator, and then at room temperature (only this will take a little longer).
Rinse the fish with running water.
In principle, the fish is ready and you can salt and pepper it. But at the request of my husband, I removed the head from the capelin, and with it the thin string of entrails. Almost all of the fish was with caviar, so I separated the head very carefully in order to preserve such a valuable detail.
And now it's time to get rid of the specific smell. We take a lemon, cut it and squeeze the juice directly onto our fish. We are not sorry! We water it well. Mix the capelin with your hand to distribute the marinade evenly over the fish. This is the first way.
Alternatively, fill a bowl with water, squeeze the lemon juice from a whole lemon, and dip the capelin into the lemon water. Let it swim for about 20 minutes.
Well, inwhile capelin is cooking in the oven, it is advisable to turn on the hood or open the window, and close the door to the kitchen itself so that the smell of fish does not spread throughout the house.
Brush the pickled capelin with salt and pepper.
Dip each fish in bread crumbs.
Line a baking sheet or wire rack with parchment paper and lightly grease it with vegetable oil so that the fish separates well after baking. Place the capelin tightly with a jack on the parchment.
Bring the oven temperature to 190-200 degrees and bake the capelin in the oven for about 20 minutes. Do not overexpose the fish, it can easily dry out.
As a result, capelin in the oven should turn out crispy on the outside, with an appetizing crust, thanks to breadcrumbs, and soft on the inside.
Serve oven-baked capelin with beer as a snack or pureepotatoes as a main course for lunch or dinner.
Now you know how to cook capelin in the oven and cope with its specific smell.