How long does it take to cook capelin? How to cook capelin in a frying pan: culinary tricks

Capelin is not a gourmet variety, but, nevertheless, it is quite popular among Russian housewives. The thing is that it is very healthy and easy to prepare.

Capelin is a member of the smelt fish family and is sometimes called "capelin", which is a corruption of its name in English. This fish is rich in vitamins (A, PP, group B) and beneficial substances (selenium, phosphorus, iodine, etc.), protein and polyunsaturated acids. It is recommended to eat it for diseases of the nervous and cardiovascular systems, high cholesterol, problems with the thyroid gland, and high blood pressure. Capelin cannot be called a dietary fish - it is quite fatty, but its calorie content is still not so high: per 100 g there are only about 120 calories. You can prepare a lot of different main courses and appetizers from capelin, but first courses are rarely prepared with it, because it boils down very quickly. It is best to boil or bake it in the oven; before cooking, you can only rinse it without cleaning it. Cleaning and gutting capelin before cooking is not a mandatory condition; this is done at will. A very popular method of preparing capelin is frying, but doctors strongly do not recommend preparing this fish in this way - when frying, it loses all its beneficial properties. Nevertheless, many people choose this cooking option as the fastest and most uncomplicated. RECIPE FOR FRIED CAPELAND

You will need: capelin, flour, vegetable oil, pepper, salt. How to fry capelin. Rinse the fish, gut it if desired, rinse again, bread in flour mixed with salt and pepper, place in a frying pan with heated oil and fry until browned on both sides over medium heat. You need to fry the capelin for no longer than 6 minutes on each side - this time will be enough for it to reach readiness. If you want the capelin to turn out rosy and tasty, but you don’t want to neglect the advice of doctors and nutritionists, it is better to bake it in the oven - this will preserve all the beneficial properties. Or you can fry it in dough - then it will lose less nutrients due to indirect contact with the frying pan. RECIPE FOR CAPELINA FRIED IN DOUGH

You will need: 600 g capelin, 2 eggs, 1 glass each of flour and milk, 2 tbsp.
butter, 1 tbsp. olive oil, vegetable oil, vinegar, ginger, pepper, salt. How to fry capelin in dough. Wash the fish, cut off the heads and gut them, sprinkle with pepper, salt, ground ginger, lightly sprinkle with vinegar, pour in olive oil, stir, put in the cold for half an hour to marinate. For the batter, separate the egg whites from the yolks. Add the yolks to cold milk, add flour and salt, beat with a mixer until smooth, then add the whipped whites, mix with a spoon. Dip the fish in batter and fry in a frying pan in a large amount of oil on both sides. Place the fish on a paper towel, then drizzle with melted butter and sprinkle with herbs before serving. RECIPE FOR CAPELINA BAKED IN THE OVEN
You will need: 500 g capelin, 50 g breadcrumbs, 1 tsp.
seasonings for fish, vegetable oil, pepper, salt. How to bake capelin in the oven. Rinse the fish under running water, gut it, rinse again, place in a colander and dry. Mix breadcrumbs with seasoning, bread each fish on both sides and place in a baking dish or on a baking sheet with a “jack” - the tail of one fish to the head of the other. Bake capelin in an oven preheated to 180 degrees for about 20-30 minutes until cooked. Of course, you can bake capelin not only in breadcrumbs. You can sprinkle it with herbs and various herbs, both fresh and dried, and it is also very useful to water it with lemon juice and do not use salt. In addition, you can bake it with various vegetables - potatoes, zucchini, tomatoes, etc. You can prepare a lot of tasty and very interesting dishes from capelin, for example, this: RECIPE FOR CAPELAN SKINS
You will need: capelin, onions, bay leaves, fresh herbs, pepper, salt.
How to prepare capelin shkara. Wash the fish, place it in an even layer in the frying pan, season with pepper and salt, lay out the onion cut into half rings in a layer, put the fish in a layer again, then the onion again, and repeat the layers several times. Sprinkle chopped herbs and bay leaves on top of the fish and onions. Pour boiling water over the dish - the water should completely cover the ingredients, put the frying pan on the fire, bring everything to a boil, cover with a lid, reduce the heat to low, simmer the shkara for 10 minutes, then arrange on plates and serve, pouring over the broth remaining in the frying pan. You can make many original snacks from capelin, for example, these homemade “sprats”. RECIPE FOR PREPARING SPRATS FROM CAPELANI
You will need: 1 kg of raw capelin, 1 liter of vegetable oil, ½ cup of strong tea leaves, bay leaf, ground black pepper, salt. How to prepare sprats from capelin. Wash and dry the fish, pepper and salt, place in 1-2 layers on a bay leaf, placed on a baking sheet, carefully pour over the tea leaves without washing off the spices with which the fish is sprinkled, pour in oil so that it almost covers the fish, place in a preheated room at 150 degrees oven, simmer for 1.5 hours, then open the oven door and let the fish cool. Transfer the finished “sprats” into a container along with oil and store in the cold. Another very interesting dish made from capelin is fish cutlets. RECIPE FOR CAPELIN CUTLETS

You will need: 1 kg of fresh capelin, 4 eggs, 1 tbsp. heaped flour, 1 bunch of fresh dill, pepper, salt. How to cook capelin cutlets. Wash the fish, remove the heads and gut them, rinse again, dry, pepper and salt. Beat the eggs with the flour, chop the dill finely, add it to the egg mixture. Heat a frying pan with oil, place the fish, without slicing, into the egg mixture, then, scooping up the “dough” with a large spoon, place it in the frying pan and use a spoon to form a ball, frying the cutlets over medium heat on both sides. Capelin cutlets can be prepared differently - by twisting the prepared fish without heads and entrails (also preferably without the spine) in a meat grinder, however, such cutlets will require much more time to cook. In addition to various main courses and snacks, you can make pies and pies with capelin, and you can also grill it, stew it in various sauces and pickle it. This is a really tasty, very inexpensive, but extremely healthy fish - according to the last criterion, it is comparable to very expensive types of fish.

Most people living in apartment buildings or dormitories (especially student ones) have often encountered the entire flight of stairs filled with a disgusting smell from someone cooking capelin, as a result of which they have developed a persistent aversion to this fish. Meanwhile, we are talking about a very healthy product, containing various valuable vitamins, minerals and nutrients in abundance, and if you know how to cook capelin, then there can be no unpleasant smell simply by definition. Thus, tasty capelin will be obtained if it is processed in a certain way before cooking. And first of all, it should be defrosted if we are talking about a product that has been deep frozen, because throwing fish in this form into boiling water should not expect any good results. In addition, the head, along with gills, tail, fins and entrails should be removed from thawed fish.

Moreover, the inside of the capelin belly should be treated with the utmost attention, because the black film that covers it gives the meat an unpleasant taste and characteristic bitterness, which no sauce or dressing can help get rid of. The fish should be placed in boiling water; after boiling again, it should be completely drained, replacing it with a new one, which should also be boiling in a separate pan by this time. This technique will help neutralize the strong, unpleasant odor for which this type of fish is famous. After the new water boils along with the fish, add a whole onion, peeled carrots and a bunch of fresh herbs (dill, parsley, cilantro, etc.) tied with a thread. It is recommended to salt the fish at the very end, so that its flesh does not release its precious juice into the broth ahead of time, eventually becoming rubbery and insipid.

When answering the question of how long to cook capelin, most experts recommend paying attention to the fact that the fish cooks very quickly, and even more so if it is so small. So, everything, starting from the moment of boiling, usually takes no more than 7-10 minutes, unless, of course, we are talking about a frozen semi-finished product. If everything was done correctly, then you can eat not only fish, but also the broth left after cooking it, adding diced potatoes and finely chopped herbs to it. In addition, do not forget that this method of preparing capelin is far from the only one. For example, capelin, boiled together with vegetables in milk directly in a thick-walled frying pan with high sides, is extremely popular. To do this, prepared in the manner described above, the fish is placed in a frying pan along with onions chopped into half rings and raw carrots grated on a coarse grater.

It is recommended to lay it quite tightly, making sure that there are no too large gaps between the capelin carcasses. For piquancy, you can add bay leaves, peppercorns, Provençal herbs, rosemary and any other spices to the fish and vegetables. The next stage involves preparing a filling consisting of milk and water in a one-to-one ratio. It is noteworthy that it is this water-milk mixture that is recommended for salting, and not the capelin itself, and certainly not the vegetables. After the fish is poured into this sauce, it is placed on medium heat, which is recommended to be reduced to low immediately after boiling. The cooking time can be extended, since over time, when interacting with milk, the already delicate flesh of the fish will become even juicier and more refined. This recipe is good because it can be used both for preparing a second course and for cooking soup, as the broth turns out to be truly magical.

When discussing the topic of boiling capelin, it is advisable to devote a few lines to such a wonderful heat treatment method as steam. The fact is that in a double boiler it is possible to preserve most of the nutrients and vitamins, and the fish tastes excellent, especially if you put rice or assorted vegetables underneath. In this case, it is recommended to salt the fish immediately, since then aromatic juice will begin to be released from it, which will saturate the vegetable or rice “cushion”, making it much more tasty and nutritious. This method of cooking fish is perhaps the healthiest and fastest, because you just need to put all the ingredients in a steamer, set the right time and calmly go about your business in anticipation of a tasty and healthy meal.

Although capelin is not a gourmet fish, it is very popular among our housewives. This is because it is affordable, very healthy, and most importantly, easy to prepare. A large variety of appetizers and main courses are prepared from capelin, but first courses are practically never prepared with it, since capelin has the impractical property of boiling quickly. It is best to cook it as an independent second course, bake it in the oven, fry without peeling, etc.

Capelin is also not a dietary product. Dietary dishes made from capelin are most likely just boiled fish with vegetables. Capelin is a fairly fatty fish, however, its calorie content is not so exorbitant: 120 calories per 100 g of product. This fat content of the fish allows you to make excellent dishes from smoked capelin. They are very original and tasty in their own way; many beer lovers prefer smoked capelin to this drink.

Taking into account the fact that fresh capelin is rarely found in our stores, our chefs have mastered a whole arsenal of dishes made from fresh frozen capelin. Since capelin tolerates freezing and long-term storage well, frozen capelin dishes are also tasty and attractive, as if it had just been caught. Fresh capelin is perhaps the most eaten by our sailors who fish for it. They even have their own signature dish, which each of them proudly prepares, even after going ashore. This is the famous capelin shkara - a favorite dish of sailors. It couldn’t be easier to prepare, and eating it is a pleasure. Fresh capelin is placed in layers in a frying pan, mixed with onions and other vegetables, and filled with water. In this form it is boiled and stewed. That's all! Try it at your leisure, feel like a sailor!

Capelin caviar is also highly valued. Dishes with capelin caviar are a wonderful appetizer even on a holiday table. It is mined separately and preserved for sale.

Recipes for capelin dishes are very diverse, it’s impossible to count them all at once. Capelin cutlets turn out well. Homemade sprats from this fish sometimes turn out tastier than industrial ones. We have already mentioned smoked capelin. And there is also fried, baked, marinated, etc. And how beautiful and festive dishes made from capelin are! Photos of these treats instantly make our imagination work; we immediately want to cook them and try them. Therefore, if you want to arrange a holiday for your loved ones, prepare capelin dishes, recipes with photos of which you saw and could not take your eyes off.

We think a few tips on preparing capelin dishes will be useful for you:

It is not necessary to clean capelin of scales before cooking; the scales are very small and do not interfere with cooking and eating. You can gut it if you wish.

When gutted, a significant amount of fat will be removed, which is concentrated on the abdomen. For some dishes this is not desirable.

When fried, capelin loses its main beneficial qualities.

Capelin is baked in breadcrumbs in an oven preheated to 180 degrees for 30 minutes.

You can bake capelin in other ways, for example, sprinkle it with herbs, various fresh and dried herbs.

You can also bake capelin with various vegetables, for example, potatoes, tomatoes, zucchini.

Capelin loves lemon. It is very healthy and tasty to pour lemon juice over it and discard the salt.

Although capelin is not a gourmet fish, if you cook it correctly, it turns out no less tasty. In addition, capelin is very healthy and satisfying, it is quick and easy to prepare, and therefore it is an excellent option for family and friendly dinners.

Fried capelin

This is the fastest and simplest way to fry capelin in a frying pan, and therefore more popular among housewives.

Will need

:

• Ground black pepper and salt;
• Vegetable oil;
• Capelin;
• Flour.

Preparation:

1. Rinse the defrosted fish under running water. Dry a little on a paper napkin or towel.
2. Take a flat dish and pour some flour into it.
3. Mix flour with a little salt and pepper.
4. Heat a frying pan, pour in vegetable oil.
5. Roll each fish individually in flour with spices, and then place in the pan in portions.
6. You need to cook capelin in a frying pan depending on your preferences: if you want a juicier fish, just fry it for 2 minutes on both sides. If you like a crunchy crust, you need to cook the fish for about 6 minutes on each side.
7. Place the finished fish on a towel (paper napkin) - capelin is very oily, so you will need to get rid of excess fat.

You can cook capelin deliciously in a frying pan using semolina - rolling each fish in it before frying. This will give the fish a somewhat unusual taste and color.

How to cook capelin?

Capelin is an excellent source of B vitamins, as well as A and D. In addition, this sea fish contains the most important amino acids -

cysteine, threonine, methionine, as well as fluorine, bromine, iodine, sodium, potassium, phosphorus and selenium. Selenium in capelin is about 10 times more than in meat.

The fish is most popular among the Japanese, who eat it both at home and in restaurants.

The taste of capelin dishes largely depends on the degree of its fat content. And this, in turn, is directly dependent on the time of year: autumn fish, for example, is 2 times fatter than spring fish.

1. You can serve capelin to the table as a cold appetizer before main courses. Many people love this fish because it does not need to be gutted and filleted, but can be eaten whole.
2. Capelin contains more than 20% protein, which is easily digestible; it has little connective tissue, which explains the speed of preparation
   of this sea fish.
3. Like most seafood, it is best placed in boiling water and cooked over low heat. Do not forget to cover the pan with a lid so that the pleasant aroma lasts longer.
4. It is good to serve this fish with white flour or sour cream sauces.
   It also goes well with broth-based sauces.
5. One of the best side dishes is rice. Capelin is also good with boiled and baked potatoes, fresh vegetables, especially tomatoes, red or green green beans. Dishes made from this product with marinade and mustard sauce are considered delicious. Its aroma will be complemented by cilantro, parsley, basil and dill. Capelin with thin slices of lemon and white wine is a wonderful treat.

Capelin fried in batter

This method of preparing capelin allows you to preserve all the beneficial substances in the fish, which are most often lost if you fry it in the usual way in a frying pan.

You will need:

• Fresh capelin – 600 g;
• Flour – approximately 1 cup;
• Chicken egg – 2 pcs.;
• Olive oil – a little more than 1 tbsp. spoons;
• Milk – 200-250 g;
• Vinegar - approximately 1 teaspoon;
• Spices: ground black pepper, salt, ground ginger;
• Vegetable oil – the amount required for frying.

Preparation:

1. Wash the defrosted fish, cut off the head and carefully gut it.
2. Place the fish in a separate bowl, sprinkle with spices (salt, pepper, ginger).
3. Pour olive oil into the fish, sprinkle with a little vinegar (you can replace it with lemon juice). Mix everything well with your hands and then put it in the refrigerator.
4. In eggs, separate the whites from the yolks. Mix the yolks with cold milk, add flour and a little salt. Mix everything until smooth.
5. Beat the whites separately, then add them little by little into the batter and mix everything together with a spoon.
6. Heat a fairly large amount of vegetable oil in a frying pan.
7. Remove the fish from the marinade (15-20 minutes will be enough for marinating), dip it in the batter, and then fry on both sides.

Place the finished fish on a paper towel, and sprinkle with herbs when serving.

Cooking features

After the capelin is prepared, you can start boiling it. To do this, you can traditionally use a saucepan or boil it in a slow cooker or pressure cooker. First, pour a small amount of liquid into the container and bring it to a boil. You should not pour too much water: the fish cooks quite quickly, and in a large amount of liquid it can fall apart if it is actively bubbling. The optimal amount of liquid is considered to be such that the capelin is covered with it by no more than 1.5 cm.

After boiling, add spices to the water, place the carcass there, reduce the heat and cover with a lid. A tightly closed lid helps preserve the unique fishy taste and enhances the aroma of seasonings. Bay leaves, allspice and a bouquet of Provençal herbs are usually used as spices. However, you should be careful with the amount of seasonings, as there is a risk that they will interrupt the taste of capelin or make it less rich. You can not only boil the whole carcass; if desired, the fish can be cut into 2-3 pieces.

During the cooking process, it is recommended to add 3 tablespoons of sunflower or olive oil to the pan. This will prevent the fishy aroma from evaporating and will emphasize the taste of capelin.

It is recommended to salt the carcass a few minutes before it is ready. During this period, the fish, as a rule, has time to absorb salt, but does not have time to fall apart from its action. If you salt the carcass at the beginning of cooking, it will quickly lose its shape. In order for the capelin to retain its original appearance as best as possible and not overcook, you need to sprinkle it with coarse salt half an hour before the start of cooking. After the specified time, the salt should be washed off and the fish should be sent to cook.

The readiness of capelin is determined by the structure of the fibers: when fully prepared, the fibers become white and are easily separated from the ridge. As soon as the carcass is cooked, it must be immediately removed from the pan and placed on a plate. If you plan to cook fish soup from the broth, then add a little water to the pan, bring it to a boil and continue cooking according to the recipe. However, most often boiled capelin is used exclusively as an independent dish. It should be served with tomato or cream cheese sauce, herbs and vegetables. For seasonings, a little fennel and rosemary are usually used.

Capelin stewed with onions

This is a more dietary option for how to cook capelin - the recipe uses a minimum of fat, and the fish turns out very tender and healthy.

You will need:

• Vegetable oil – 1 tbsp. spoon;
• Capelin (can be frozen) – 0.5 kg;
• Onions – 2 medium-sized heads;
• Spices: ground black pepper, salt, bay leaf.

Preparation:

1. Defrost the fish first and rinse under running water.
2. Salt the fish and leave it for five minutes.
3. Pour a spoonful of vegetable oil into a frying pan (better if it has a non-stick coating). Distribute the oil evenly over the pan.
4. Place the fish quite tightly next to each other in the frying pan, belly up.
5. Cut the onion into half rings and distribute evenly on top of the fish.
6. Sprinkle black pepper on top of the onion and add a couple of bay leaves.
7. Cover the pan with a lid and place over medium heat.
8. To stew fish, it is usually enough to cook it for 10-15 minutes - you need to wait until all the liquid has evaporated.
9. Then turn off the heat and leave the fish to simmer a little under the lid in the frying pan.

You can prepare such capelin with the addition of herbs and other favorite spices recommended for cooking fish.

How and how much to cook capelin?

Capelin belongs to the category of fairly small fish. Most often it is fried, but boiled capelin is no worse. Moreover, it can be prepared without a lot of time and minimal effort. In order for the fish not to taste bitter after cooking, it must be properly prepared.

The process of preparing capelin for cooking:

• if the capelin is frozen, then before cooking it must be defrosted (it is better to do this in a natural way; when using water, the fish may become too soft and lose its shape during the cooking process);
• It is recommended to cut off the head and fins of capelin before cooking (you can cook with the head and fins, but you must gut it);
• gutting capelin is necessary to remove the black film inside the belly of the fish (the film during the cooking process can make the broth and the capelin itself bitter);
• After gutting, the capelin must be washed again (the belly must be washed especially carefully).

The nuances of cooking capelin:

• You can cook capelin in a saucepan, steam it, in a pressure cooker or multicooker;
• you need to cook capelin in an ordinary saucepan over low or medium heat (you can bring the liquid to a boil in an accelerated way, but when placing fish in it, the heat must be reduced);
• when cooking in a regular saucepan, capelin should be placed in salted and boiling water (you can salt the fish not at the beginning, but at the end of cooking);
• you need to cook capelin under a closed lid (this technique will help preserve the traditional aroma of this type of fish);
• as seasonings it is better to use bay leaves, peppercorns or any other spices (it is better to choose seasonings based on herbs);
• if you want the capelin to retain its shape as much as possible, it is recommended to sprinkle the fish with coarse salt 30 minutes before cooking it (it is better if by this moment it is already gutted; before adding water, the salt should be washed off with water);
• if you use too many additional ingredients during the cooking process, the taste of the fish may become less intense (capelin, like any other fish, absorbs the smells and tastes of additional components well);
• during the cooking process, it is recommended to add a small amount of vegetable oil to the water (olive oil is considered ideal);
• the readiness of capelin is determined by its structure (the meat should be white, easily separated from the spine of the fish, and the capelin itself should be moderately soft);
• after the end of the cooking process, the capelin must be immediately removed from the liquid (otherwise the fish may lose its shape, since the process of cooking it in boiling water will continue);
• You should not place capelin in cold water and only then start cooking (capelin cooks very quickly, and it can lose its shape even before the water boils);
• You can cook capelin not only in its whole form, but also in the form of small pieces (capelin is a small fish, so you can cut it into a maximum of 2-3 pieces);
• capelin should be boiled in a small amount of water (the fish is well boiled and cooked in a matter of minutes; a large amount of water can cause it to become overcooked).

Boiled capelin is most often eaten as an independent dish. Ideal additions to it are tomato or cream cheese sauce. As for seasonings, it is recommended to supplement capelin with rosemary or fennel. Capelin goes well with herbs or vegetables.

How long to cook capelin

The capelin is cooked for a maximum of 10 minutes. If the fish is cooked in a pressure cooker, it will be ready in 7 minutes. When using kitchen appliances, the cooking time for capelin will not exceed 10 minutes. The exception is the method of steaming capelin.

You can steam capelin in two ways - in a double boiler or a regular saucepan. In the second option, you will need a metal colander or sieve. Water should be poured into a pan, and the fish should be stirred in a sieve or colander. In both options, the capelin cooking time will be approximately 20 minutes.

Author

Rina Lazar

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Rules and nuances of preparing capelin

There are several points that, if observed, will allow you to get a truly tasty and healthy dish. Regardless of what you plan to cook capelin in, you need to remember that:

• Processing does not have to be intensive. Even if the product is boiled in water, it should not boil, just boil quietly.
• If possible, fish should be salted at the end of cooking or just before serving.
• Capelin has a pleasant and fresh aroma, which is completely lost when fried. The product should be cooked under a lid to enhance its appetizing aroma.
• The optimal seasonings for preparing capelin are bay leaf and allspice. Before serving, the finished product can be simmered under the lid for a minute, sprinkled with aromatic herbs.

How to prepare fish for cooking

Now it’s clear how much time to cook capelin, but before you start, you need to thoroughly prepare the product for heat treatment. Frozen fish must be thawed in advance at room temperature for 2-3 hours. Quick defrosting can be done using a microwave oven. Then it is well, but carefully squeezed out of excess moisture. The fish must be freed from its entrails; it is advisable to remove the fins and tails with special scissors. Next, you need to run a knife over the skin to remove scales and mucus.

How to pickle capelin

Products
Capelin - 500 grams of selected defrosted fish Salt - 150 grams of rock salt Pepper and coriander - to taste.

Recipe

Dilute salt in one and a half liters of water, leave for 1 hour. Place capelin in a jar, sprinkling each layer of fish with coriander and pepper. Then pour in the brine, close the jar and put it in the refrigerator. Turn the jar over every day. After 3 days, the salted capelin is ready.

When salting capelin, you can use a bowl instead of a jar, but then you need to put a weight on top of the capelin.

Composition and benefits

The benefits and nutritional value of capelin are explained by its composition. Fish contains a large number of substances essential for the human body, such as polyunsaturated fatty acids, vitamins, micro- and macroelements. Thus, the presence of omega-3 fatty acids prevents the occurrence of inflammatory processes in the joints and reduces the risk of heart disease. Also, acids have the most favorable effect on brain activity, practically eliminate the likelihood of senile dementia and help reduce cholesterol levels in the blood.

The high content of vitamin C in combination with folic acid and thiamine ensures an increase in hemoglobin levels, normalizes the functions of the gastrointestinal tract and has a general tonic effect on the body. The presence of phosphorus, selenium, vitamins E and B12 has a moderate antitumor effect and has a beneficial effect on the central nervous system. In addition, people who regularly consume capelin are less likely to experience dysfunction of the thyroid gland, improve metabolism and moderately cleanse the body of radionuclides.

Due to its low calorie content, boiled capelin can be confidently classified as a dietary product.

The energy value of 100 g of the substance is only 105 kcal, while for fried fish this figure increases to 134 kcal, and for smoked fish it even reaches 173. However, despite the obvious benefits of consuming capelin, there are also a number of contraindications for its use.

Boiled capelin is not recommended to be included in the diet of people with severe allergic reactions to fish and seafood. You should also not eat fish caught in environmentally unfavorable places. The fact is that capelin is prone to the accumulation of mercury in its body, which, when contaminated fish is consumed, enters the human body and can cause unpredictable consequences in it.