Capelin is not one of the gourmet fish, but fried it is also good. Cooking it does not require much effort, often for this the fish is not subjected to preliminary preparation. If you wish, you can peel the capelin, which is quite simple, but takes a certain amount of time.
It is necessary
- - Capelin;
- - knife.
Instructions
Step 1
Defrost capelin before peeling. It is best to do this at room temperature, taking the fish out of the freezer a few hours before frying. If time is limited, use the microwave with an appropriate defrost setting. But never soak the fish in water. So all the juices will go out of it and the taste will deteriorate.
Step 2
The larger the fish, the easier it is to clean. The scales typical of large fish are absent on the capelin, so there is no need to remove the skin from the carcass.
Step 3
Take a knife and cut off the head of the fish in the area of the upper fins. It is not used for food, unless there are pets in the apartment.
Step 4
Remove the tail and belly fins from the carcass. This is where the cleaning of the fish ends. This is mainly done by those who prefer to keep the caviar inside the capelin. This allows her to remain tender after frying. When cooked separately, the caviar is slightly dry.
Step 5
If you want a capelin fillet, then continue gutting the fish. Open the abdomen with a knife, pull the eggs out of it and set aside separately. Then make an incision in the back and pull the ridge and ribs through it. With this process, two halves of the fish cleared of bones will remain on the hands. This process is not too laborious and complicated, but rather lengthy, so it is much easier to limit yourself to cutting off the head and tail.
Step 6
Rinse the fish under running water and blot gently with a paper towel. Excess moisture during frying will prevent the formation of a golden crust. After that, the peeled capelin will be ready to cook.
