How to Cook Anchovies from Capelin?

“How to cook Capelin?” 

Many will shout angrily. A bed, probably without cats. But spoiled pets adorn their cute faces and much more advanced fish, and here – Capelin, Phi.

Well, cats – well, although they are cute animals, they have not read the book. They do not know about the beneficial properties of this disrespectful fish. But people today vainly ignore Capelin – its benefits to the human body are innumerable more than alarmingly low prices.

This small silverfish can protect against many deadly diseases with regular use in food. Capelin is rich in calcium, protein, and omega-3 polyunsaturated fatty acids like all salmon. “Capylene is an excellent source of B vitamins; for example, capillary vitamin B12 is several times more than meat. Capylene is rich in vitamins A and D. It contains the most important amino acids – methane, cysteine, thrombin, and lysine, as well as many minerals: iodine, iodine, iodine. , Potassium, Sodium, Phosphorus, Selenium. The selenium in this fish is about ten times higher than in meat.

Many thyroid diseases can be safely avoided if you constantly include Capelin in the menu, providing the body with the required amount of natural iodine. And studies show that saturated capillary fatty acids help lower blood cholesterol and invisible plaques in the walls of blood vessels.

Capelin is recommended to be included in the diet to treat cardiovascular system diseases, myocardial infarction, and hypertension. The introduction of capillaries in the diet will help fight caries, get rid of diabetes, improve eyesight and skin condition. A hole – with the help of Capelin, it’s not clear, but it was written so much for what I bought, that’s why I am selling it.

In addition to the useful properties, but the fish in general, the Capelin is also extremely tasty – if not, of course, it is not cooked properly. Strange homemade sprats are made with this “trifle,” and the cabinet is practically a restaurant dish, the meat is cut into pieces and fried in amazing meats, baked on a baking sheet until it’s “crispy” – it’s not a snack, it’s a spice Like spicy golden fish with and wrong glass next to it – cold beer.

But stop! But how to cook anchovies from Capelin – you ask, and you will be very disappointed – there is no way because these are completely different species. Capelin – as mentioned above – belongs to the salmon family and is related to the Anchovy herring, a type of fragrant fish in our town of St. Petersburg, and according to some experts, resembles a hamsa. In addition, it is widely believed that the full value of Angovij is a special Angovi ambassador, which lasts from a few months to a year.

However, there is a way to prepare a product from a normal and deadly cheap capillary in the appearance and taste of exotic and terrifyingly expensive anchovies.

So let’s get started. We take a kilo of fresh, ice-cold Capelin – believe me, you won’t feel much in the final stage. Lightly defrost, wash and clean naturally. We clean it like this: we cut the firebrand, insides, and black film – the bottom, the caviar if it turns out – turns into a separate bowl. In a good way, ridges should be removed from the fish – the spine is more likely and the wings. However, I have already “broken” in the fifth volume – such a mess! Therefore, the remaining kilos were only intestinal as perfumed and fragrant for frying. After cleaning, the number of fish is reduced by about half. We combine the prepared fish and the caviar extracted from it.

Onions – 2–3 pieces, peel and cut into thin half-rings. Add fish and mix. Now – fill in. Things are three cloves, sp-7 pieces, allspice peas, several coriander seeds, a spoonful of mustard seeds crushed in a mortar. Here you can usually experiment with spices. The resulting dry mixture with half a lemon juice, add half a teaspoon of liquid honey, liquid honey, a teaspoon of coarse salt (without fanfare), and a glass of vegetable oil about a third – of course odorless. Garlic has a few cloves, passed through a press. For me, two small is enough, and a large amount suppresses natural taste and odor.

Thoroughly mix the mixture of future “Anchovy” results, mix well and wait… Not a year or a month, but 2-3 hours – due to its delicate structure, Capelin blends in record time. And that’s it – you can enjoy it. If you’re too lazy to pull out bones like me during preparation – well, not bones, not bones, do it just before use, as we do sprats. Store better in a glass, tight-fitting jar. It lasts a week; I haven’t tried it for a long time, it is usually removed within a few days.

Good for this kind of anchovy toast – light toasted black bread, a little butter, a plate of fish on top. Yeah, Al, that sounds pretty crap to me, Looks like BT is not for me either. An ideal beer snack is not too salty, not too dry, and does not induce endless “feast continuity.”

Well, and of course, if you are in the kitchen rush to prepare a nicotine salad, none of your guests will recognize the replacement of delicious anchovies with a moderate capillary in the ingredients.