How to clean capelin before frying. Should capelin be cleaned before cooking? Special cleaning devices

Capelin is an inexpensive fish and very tasty. As a snack, it is just perfect, both smoked and salted or fried. Also, many housewives use capelin to make pies.

The main disadvantage of fish

Fish preparation

In the store, capelin, as you know, is usually sold frozen. At the same time, it is stored in the freezer at home. Therefore, before cooking, the fish will most likely have to be thawed.

It is recommended to carry out this procedure, of course, gradually. To make the finished capelin subsequently juicy and strong, hold it overnight in the common chamber of the refrigerator. If there is not enough time at all, defrost capelin in cold water.

It is not necessary to defrost the fish to a very soft state before gutting. It will be much easier for you to work with a little hard capelin in the future.

What kitchen tools will be required for cleaning

While your fish is defrosting, prepare:

a cutting board wrapped in cling film;

a sharp knife that you usually use to butcher fish;

two bowls - one for a whole capelin, the other for a cut one;

waste bag.

You will also need napkins or paper kitchen towels for gutting.

gutting

Transfer the defrosted capelin in a bowl to the table and place on the board. Remove the heads from all the fish, while pulling out the insides. Perform this procedure by hand, without using any tools.

Pressing with your fingers at the base of the head, simply pull it away from the carcass. The insides of the capelin will be pulled along with the severed head. Put the heads with giblets in a waste bag, and the fish itself in a bowl.

Cutting the abdomen

After removing the heads and entrails, cut the abdomens of the fish. Taking the capelin in your left hand, insert the knife into the cavity left after the removal of the head, and in one quick movement open the abdomen to a point just beyond the anus

The tail after performing this procedure should remain on one half of the fish. The knife for ripping, of course, should only be used very sharp. Otherwise, the abdomen will tear when cut.

In the photo below you can see how the fish should be processed. With such a cut from capelin, it will subsequently be possible to quickly remove the bones.

At the final stage of gutting, use a napkin to remove the black film from the fish. It is not recommended to neglect this procedure. Otherwise, the meat of the finished capelin will have an unpleasant aftertaste of silt.

Bone removal

Place the capelin cleaned from the insides and the film on the board with the belly down in the open form and run your finger along the ridge, applying a little effort.

Take the fish in your left hand with the back away from you, pry the ridge around the tail with your finger and pull it. The ridge is very easy to separate from the pulp along with all the bones in just one movement.

Apply each of the procedures described above immediately for the entire mass of fish in stages. Don't peel the capelin one at a time, otherwise it will take you much longer to gut. In any case, rinse the finished, gutted and deboned capelin under running water again. Then you can proceed to the actual preparation of fish according to the selected recipe.

Capelin is a delicious gift from the sea. However, this is bad luck, before enjoying its unique taste, the delicacy should be cleaned, depriving it of bones and offal. In fact, this is not as difficult as it seems at first glance. Even a whole bucket of delicious capelin can be cleaned in 5 minutes with one pair of hands. Here's how to do it - step by step instructions.

Training

Before cleaning the capelin, the fish should be prepared. To do this, you need to leave the frozen product in the refrigerator overnight, so that the thawing process takes place gradually. Also for cleaning we need a wooden board, a sharp knife, a waste bag, napkins, two plates of a suitable size.

Step one

First, we remove the head from the fish and pull out all the insides with it. You can (and should) do this by hand, without the help of any tools. To do this, we press our fingers at the base of the head and pull it away from the body.

step two

We take a sharp knife and cut the abdominal cavity to the very tail. We do this in one single movement, after the knife has been inserted deep enough into the belly. We quickly and clearly cut all the carcasses in this way.

Step Three

We take a napkin and remove the black film with it. This is very important to do, otherwise the meat will taste bad.

Step Four

Now we put the carcass of the fish belly down and run our finger along the ridge of the capelin, applying force to the back of the fish.

Step five

We support the ridge in the tail area with a finger. We pull for him. After the work done, which was described above, it should be easy to remove.

That's all!

Video

Capelin is a very small fish. It is relatively cheap in price, in comparison with other types of fish, capelin is available to everyone. Many housewives are accustomed to boil it. But you can change the rules a little and instead of soft boiled fish, serve a beautiful crispy fried treat on the table. Well, how to fry capelin, I will tell you a little lower.

What is required for frying capelin?

Fried capelin tastes good , it is in no way inferior to expensive fish that lie on store shelves for a long time and get very frozen on home tables. Capelin can be served as an independent dish or in addition to a side dish.

For a dinner of a large and friendly family, fried fish will come in handy. My family love this little fish. To sit in the evening and taste the tender meat of the fish - what could be more pleasant.

Required ingredients for cooking:

• 1 kg of frozen capelin;
• to taste salt and spices;
• chicken egg - 1 pc;
• 100 g wheat flour.

So let's start cooking our dish! By the way, it is preparing a fish quickly enough, and the whole process will take a little time.

How to cook fried capelin quickly and tasty - step by step recipe with photos

To begin with, let's figure out whether it is necessary to clean our fish before frying? Some are inclined to think that it is worth getting rid of small scales, but I only remove the insides. In the finished version, fish scales are not felt at all. Well, now everything is in order.

• First of all, our capelin should be thawed. For quick defrosting, warm or cool water is suitable. It is necessary to fill the fish with water and leave it for a few minutes.

• Drain the water into the sink and get rid of the entrails, salt the fish well. It is important to remember that capelin quickly becomes salty. Therefore, the main thing is not to oversalt.

• Crack an egg into a bowl and mix well the yolk and white. If you want to add some spices or pepper, it's best to do so now.

• Sprinkle some flour on a plate.

• Dip the capelin well in the egg.

• After each fish roll in flour. Flour should stick to our fish, get a batter.

• Fry the capelin well in vegetable oil on both sides. Capelin is prepared quickly - for about 10-15 minutes over low heat. So do not oversleep, otherwise the fish will turn out dry.

• Wait for our fish to cool down. And that's it. Ruddy treats can be eaten. Bon Appetit!

A side dish in the form of rice, boiled vegetables or mashed potatoes is well suited to such a dish.

We love fish in any form very much, and we try to include it in the diet as often as possible in the family. One of my favorites is capelin, a small fish, but very tasty. One problem used to be - to clean the bones. But I found a life hack on how to do this procedure in 3 minutes. Now I cook it all the time, and all the household members are just happy that their favorite dish is on the table so often. They say it tastes like anchovies when fried. I share useful tips on how to clean capelin from bones quickly.

We include capelin in the menu

This fish is considered a type of smelt, and belongs to the Salmon family. It is caught in the Atlantic, Arctic and Pacific Oceans. Its dimensions are very small, the average reaches only 20 - 22 cm in length, and its weight is 60 - 65 grams.

What is useful in it?

Despite its small size, the meat of this fish has a very good effect on the human body, and supplies many nutrients and vitamins.

• There are quite a few connective fibers in capelin, which is why it is fried and boiled so quickly. The main advantage is that it contains 23% of proteins. They are easily absorbed by the gastrointestinal tract.
• Also, this fish contains calcium, proteins and omega-3 polyunsaturated fatty acids, which are very useful for humans. As a result, bones and joints will be in excellent condition after eating.
• Capelin is the richest source of vitamin B group. Subgroup B 12 is several times more in quantity than in meat. And yet, by regularly eating this fish, we enrich the body with iodine, selenium, fluorine, vitamins A and D.
• Selenium promotes the production of the hormone endorphin, so the mood after eating capelin rises sharply.
• With regular use of capelin in the diet, you can significantly improve the functioning of the thyroid gland, as well as eliminate bad cholesterol and get rid of plaques on the walls of blood vessels.
• Hypertension, myocardial infarction, heart and vascular diseases will be much better treated if you regularly include boiled or lightly fried, stewed capelin on the menu.

Interesting: autumn capelin is several times fatter than spring capelin. If you are prescribed a diet, then this fish will make up for the entire deficiency of vitamins and nutrients, and its small weight and the right side dish (rice, potatoes, vegetables and greens) will help you stay within the limits of dietary nutrition.

Training

Capelin is loved by many, it can be consumed baked, fried, salted and smoked. But most are afraid of the process of milling, that is, cleaning, although many do not clean at all. Such a small fish takes a lot of time. But there was a way to free the capelin from the bones in a matter of minutes. In 5 - 10 minutes, at least a kilogram of fish can be freed from the insides and bones.

1. First, take the capelin out of the freezer and place it in a container to defrost overnight on the refrigerator shelf. Gradual defrosting promotes easier cleaning.
2. Prepare a cutting board, napkins, a small sharp knife, several plates, a plastic bag.
3. It is better to wrap the board with cling film.

Step-by-step instruction

If the fish is not completely defrosted, then cleaning will also not cause much trouble.

Step 1

• We begin the process by removing the head. The procedure is carried out only by hand.
• You should put pressure on the head (its base), move it away from the body and pull it along with the insides.
• Do not use any tools or the innards will remain in the fish, making it difficult to clean.

Step 2

• With the help of a sharp knife, we cut the belly of the fish to the very tail in one motion. A little further than the anus.
• Caviar at this stage does not need to be pulled out, as well as films. Do this procedure later.
• In this way, make cuts in the whole fish.

Step 3

If there is caviar, then pull it out carefully on a saucer. Then you can mix with butter and use for sandwiches.

Then you need to remove the black film with a napkin. If you ignore this step, then the fish will have an unpleasant aftertaste of silt.

Step 4

• Next, lay the fish belly down, and press on the spine. Run your finger along the entire length of the capelin's spine.
• Pry the end of the ridge around the tail with your finger. Pull. The spine, along with the bones, will easily come off.
• It is important to carry out the entire procedure in the same way for all carcasses. So you clean all the capelin very quickly and without problems.

Conclusion

• Capelin is a storehouse of vitamins and useful elements. It is very useful for adults and children. Some do not clean this fish, but immediately fry it as a whole because of its small size. But if you have children, then the deboning process is a must.
• With the help of fairly simple steps, you can clean a kilogram of capelin from the insides and bones in 10-15 minutes. It is important to do everything in stages, not to change the processes in places.

Today, the favorite portal shares a life hack for a quick, and most importantly, simple cleaning of this sea delicacy from bones and giblets, which will not take you much time.

Life hack for quick cleaning of capelin

Before cleaning the fish, the capelin should be completely thawed (if the product was frozen), you will also need a wooden board, a sharp knife, a waste bag, napkins and two plates of a suitable size.

Fish cleaning

1. First, remove the head from the fish and pull out all the insides with it. It is better to do it by hand, without the help of any tools.
2. Take a small sharp knife and cut through the abdomen all the way to the tail. This should be done in one single movement, after the knife has been inserted deep enough into the abdomen. Quickly and clearly cut all carcasses in this way.
3. Then take a napkin and remove the black film with it. This is very important to do, otherwise the meat will taste bad.
4. Now lay the carcasses of the fish belly down and run your finger along the ridge of the capelin, applying force to the back of the fish.
5. Then lift your finger on the ridge in the tail area and pull it. After the work described above, it should be easy to remove.