Moiva: photo, description, useful properties and recipes

Capelin refers to a type of sea fish, which at a small cost helps a person not only to saturate, but also to support the body with useful substances. Specialists advise including it in the menu of patients who have had a heart attack or who have metabolic problems. It is believed that systematic consumption of capelin prevents the development of depression, gives energy and eliminates bad moods.

Many useful components make it useful for both women and men. Capelin is not banned during pregnancy and lactation. Boiled and baked it can be eaten 2-3 times a week. Due to its low calorie content, it is often part of the menu of people who want to get rid of extra pounds. It is a good way to prevent anemia and problems with the hematopoietic system.

Capelin: what kind of fish it is, what it looks like and where it is found

The natural habitat of capelin is the salty waters (Atlantic, Pacific and Arctic) of the oceans. It is a subspecies of the smelt, which is distinguished by its small size. The largest specimens can barely reach 25 cm. According to world statistics, sales of this fish are in the lead because of its budget cost. People of all social classes can afford to include capelin in their weekly menu.

The second name of capelin is uyok. The body of the fish is streamlined and slightly flattened at the sides. On average, it grows to 15 cm in length and weighs up to 50 g. The scales are very fine and easily detach from the skin during cleaning. The head is small with a large mouth. The fins are huge in comparison to the body; they are located on the back and sides in a greenish hue. Underneath, on the peritoneum, the color changes to silver with a slight brown tint.

Male capelin are usually larger, with long fins and a very sharp head. During the mating season, both sides of the body grow roller-like soft scales. Females are smaller in size and have a greener, almost olive coloration. Scientists have found that the average life span of this fish species is about 10 years.

Moiva refers to the gregarious species of sea creatures and spends almost all the time at a depth of 300-400 m. Representatives of this species never swim into fresh water. The largest catches are recorded in the Arctic Ocean and the Atlantic. Fishing is widespread in the territory of Norway, off the coast of Greenland. The best quality capelin is found in the Chukchi, White and Barents Seas.

At the beginning of spawning, small shoals of capelin join in huge schools, numbering up to several millions of fish. During this period, the fish is followed by predators, for which it is a food: cod, whales, seals, gulls. On some seas, when storms or strong winds create huge waves, hundreds of thousands of fish are thrown onto the coast and die. After the eggs are discarded, all the capelin return to their usual habitats.

Species

Since the capelin is one representative of the species of the same name, some researchers have distinguished in it two subspecies, differing only by habitat:

• Atlantic (Mallotus villosos villosus);
• Pacific (Mallotus villosus catervarius).

It lives mainly in depths of up to 300 m, and during spawning it swims close to the shore, which is why one third of the species dies as a result of being accidentally thrown ashore or eaten by gulls and seals.

The difference between capelin and herring

The herring is a member of the herring family and has a second name - Baltic herring. It can live both in sea and river waters. Moiva refers to marine species and is a member of the smelt family.

Moiva and herring differ from each other in the following ways:

1. Herring herring resembles herring in appearance and can reach 30 cm in length, while capelin rarely exceeds 25 cm.
2. The average weight of herring is 70 g, while capelin weighs considerably less - up to 55 g.
3. Herring has an elongated body with a convex belly, while capelin is more elongated and almost rectangular.
4. The back of herring is dark-blue with a silvery belly, while capelin is olive-greenish on top.

Herring has more vitamins and capelin has more macronutrients. The herring family is characterized by the presence of many small bones, which makes it difficult to cook with it. Moiva has no small bones, and the main bone is so soft that during cooking it completely disintegrates under the influence of high temperatures.

Composition and calories

Moiva belongs to the dietary products due to its low caloric content, in 100 g of fresh weight contains 116 calories. In fried form, it contains up to 300 calories per 100 g, in baked form - up to 200 g. If you use additional ingredients such as flour, spices and fats, the energy value increases even several times.

In terms of composition capelin, like all saltwater fish, is a leader in the content of vitamins A and D. It has a large amount of fluorine, selenium, calcium and iodine. In terms of usefulness in relation to selenium capelin has an advantage over most meats. Selenium slows the aging process and helps to remove toxins from the body. This is why it is recommended to include it in the diet of elderly people and those whose occupation is associated with harmful industries.

Capelin is enriched with proteins that are necessary for athletes and physically active people. In the composition of capelin there is about 23% of protein compounds, they are perfectly assimilated by the body, saturating it. That is why this kind of fish is often used as the main ingredient for those who want to lose weight. The high content of omega-3 helps to improve the thyroid gland and triggers the processes of reducing "harmful" cholesterol.

Useful properties of capelin

General benefits

The quality of capelin and preservation of its useful components are influenced by the peculiarities of heat treatment. Steamed product contains dozens of times more nutritional properties than pan-fried product. Moiva baked without fat and vegetable oil improves metabolic processes. Its active substances prevent the development of inflammatory processes in the respiratory system.

Useful properties of capelin extend to eliminate problems with coronary heart disease and help reduce the risk of heart attack. The pulp contains a large amount of natural iodine, which makes up for its deficiency and prevents the appearance of thyroid pathologies. Saturated fatty acids in the capelin eliminate plaques on the walls of blood vessels. It is enough to consume 400 grams of fish pulp weekly.

100 g of fresh capelin pulp contains:

• retinol (vitamin A) - 0.04 mg;
• Thiamine (vitamin B1) - 0,03 mg;
• Riboflavin (vitamin B2) - 0,2 mg;
• pyridoxine (vitamin B6) - 0.1 mg;
• folic acid (vitamin B9) - 0.017 mg;
• ascorbic acid (vitamin C) - 1 mg.

Such a rich composition allows to consider capelin a very useful product for people suffering from problems with cardiac activity and functioning of the gastrointestinal organs. As a result of regular consumption of dishes from this type of fish, metabolic processes in the body are normalized, vision is restored and a noticeable burst of energy is felt.

For women

High antioxidant properties improve the functioning of the female genital sphere. Consumption of capelin contributes to the rejuvenation of body tissues and improves the elasticity of the upper layers of the epidermis. The high content of fluoride and thiamine helps maintain a healthy bone system, which is especially important for women during menopause. Dishes of capelin, thanks to the nutrients they contain, have a beneficial effect on the condition of the nails, skin and hair.

For men

A nutritious dish of capelin caviar - wasabi - consists of protein compounds that are necessary for the male body during periods of increased physical activity. Thanks to phosphorus, it activates the production of sex hormones, which stabilizes libido and improves the function of the genitourinary system.

Regular use boiled or baked capelin is an excellent means of preventing prostatitis and prostate adenoma. Natural antioxidants slow down the aging of cells, saturate the body with energy and stimulate activity. Moderate content of polyunsaturated fatty acids prevents the risk of heart attacks and strokes in older men.

Pregnancy.

In capelin, cooked in steam or in the oven, found a large number of nutrients, which are very quickly absorbed by the body of a pregnant woman. It activates the metabolism, improves the digestive system, which is especially important in late pregnancy, when most women suffer from constipation and heartburn. If you eat fish without adding fat, oil and flour, you can regulate the weight, while saturating the body with a lot of fluoride, phosphorus, folic and ascorbic acids.

Including capelin in the menu of a pregnant woman reduces the risk of anemia and problems with the hematopoietic system. There is an improvement in the work of the heart, brain and blood vessels. During the period of childbirth it is necessary to use selenium, chrome, cysteine to prevent problems with hair and nails. Moderate consumption of sea fish avoids taking these antioxidants in the form of pills.

When breastfeeding.

During the breastfeeding period, capelin helps to maintain the woman's body in tone, prevents problems with hair and nail plates. The systematic consumption of fish is an excellent means of preventing postpartum depression and viral diseases. Due to the high content of phosphorus and fluoride, the baby receives with milk important for the development of the musculoskeletal system.

For kids

Fish in its composition has a low amount of connective tissue, which is why it is so quickly cooked. In capelin there is practically no accumulation of toxic substances, and it is safe to include it in the diet of children. The high content of fluorine and phosphorus strengthens the bones and teeth, which is necessary for the growing body.

Thanks to zinc and copper, children get enough nutrients for proper brain activity and functioning of the endocrine system. Manganese and iron help to cope with fatigue, prevent anemia and activate the metabolism, which is especially important in adolescence.

The taste qualities in combination with high content of vitamins and minerals make the product indispensable in the home menu of every family where children grow up. A portion of boiled capelin contains the daily requirement of the growing organism in amino acids (tryptophan, lysine, methionine) necessary for full vital activity.

For weight loss

Capelin is a low-calorie food if it is steamed or boiled. Without added salt, fat and flour, it contains 116 calories per 100 grams of weight. It is recommended to take it during weight loss in order to activate the metabolism. For those wishing to lose excess weight, it is important to get rid of body sludge. Moiva helps to cope with this problem.

The daily dose of fish during a diet should not exceed 100-300 grams. This is assuming that it is steamed, with no additional additives or fat. Fish that is caught in the fall are almost 200% fattier than those caught at sea in early spring.

It is important to consider individual intolerances and chronic diseases when forming a dietary diet. It is better to refuse from the raw flesh, it may contain a large number of parasites, you can get rid of them only after heat treatment.

For diabetes mellitus

Doctors recommend including capelin in the daily diet of patients diagnosed with diabetes. As a result of regular consumption, there is a decrease in blood sugars. In addition to normalizing sugar levels, natural processes of insulin production are triggered. The patient's body is saturated with all the necessary substances due to the rapid assimilation of carbohydrates.

Important: The glycemic index of capelin is 0 units.

In pancreatitis

In pancreatitis capelin is recommended to reduce blood sugar. Patients who regularly include capelin in their diet improve insulin production due to activation of beta cells of the pancreas. However, it is not worth overdoing the fish diet, as complications with the overall clinical picture of the disease are possible. Doctors emphasize that in periods of acute pancreatitis eating capelin is undesirable, it is better to settle for leaner varieties of fish - cod or pike-perch. During the first 2-3 weeks after the treatment of attacks it is better to refuse fish altogether.

With gout

The disease is characterized by a severe violation of uric acid metabolism in the human body. Based on the complexity of the pathology and the peculiarities of the progression of the clinical picture, doctors prescribe the observance of a diet. In most cases, patients are recommended to limit the consumption of certain types of marine fish.

The capelin flesh contains many vitamins and trace elements, but only in boiled or baked form. So it contains less fat and more folic acid, vitamins A, C and D. There are smoked, salted and dried capelin for patients with gout is prohibited. High content of fat and salt can aggravate the disease and provoke a crisis.

What is useful for capelin caviar

Experts recommend using capelin caviar for people of all ages. Its useful substances are necessary for children, the elderly and athletes. In terms of the content of valuable substances for the body, the product is not inferior to similar, but expensive delicacies.

The benefits of capelin caviar for humans:

• improves the functioning of the circulatory system;
• Relieves fatigue and sleepiness;
• activates the inner vitality;
• Is a preventive agent in the development of pathologies of the heart and blood vessels;
• It has an antioxidant effect, thereby improving skin condition and rejuvenating cells;
• prevents the accumulation of excess cholesterol;
• It compensates for the lack of vitamins A, K, D;
• Contributes to the removal of toxins and wastes;
• normalizes carbohydrate and fat metabolism.

Regular inclusion of caviar in the diet helps to recover faster after respiratory infections and physical exertion. The product should be eaten by men for disorders of sexual function and decreased libido.

The benefits and harms of smoked capelin

Smoked sea fish is a source of iodine, easily digestible proteins and fatty acids. Moderate consumption of the product, cooked in accordance with all the techniques, helps to reduce the risk of vascular and thyroid diseases. In addition, smoked capelin helps to strengthen the immune system.

Inclusion of this fish in the weekly menu has a positive effect on the nervous system and carbohydrate metabolism in the body. Smoked flesh comes with a lot of iron, which improves the functioning of the hematopoietic system. The product is especially recommended for people with anemia and vascular problems.

Increased content of carcinogens that accumulate in capelin as a result of smoking can adversely affect the function of the kidneys and pancreas. With pancreatitis and chronic cholecystitis this product is contraindicated. The recommended portion of smoked capelin for an adult is not more than 300 g per week. Daily use of smoked capelin with "liquid smoke" may provoke the development of cancer.

Harm and contraindications

Capelin, according to its content of vitamins and microelements, is a useful product that should be in the diet of every person. However, this kind of sea fish has a number of contraindications. The greatest harm can come from the abuse of smoked capelin. Smoking produces carcinogenic substances in the flesh of the product, which under certain conditions can provoke the appearance of malignant tumors.

Any fresh fish may contain internal parasites that cannot be removed one hundred percent by the smoking process. As a consequence of eating such a product pathogenic bacteria and worm infestations simply pass into the human body, which causes health problems.

Moose caught in unfavorable areas, where there is a high content of mercury compounds that accumulate in large quantities in the fish, can cause tangible damage. Such seafood can cause acute poisoning, exacerbation of chronic diseases of the gastrointestinal tract. It is contraindicated to eat capelin for people with individual intolerance of marine products.

How to choose and store

When buying capelin, you should pay attention not to its color. If there is yellowing at the bottom, near the fins, the product is not the first freshness. The fish should be smooth, beautiful, and undamaged. The smell characteristic of spoiled seafood is also unmistakable. Capelin with cloudy eyes and slime in the fin area is spoiled. It is better to buy slightly defrosted fish, so there is less chance of buying a bad product.

In a vacuum sterile package at a temperature of +2 degrees, you can store capelin no more than 2 weeks. If you freeze freshly caught capelin, its shelf life extends to 3 months. If the fish is defrosted repeatedly and then frozen again, there is a great risk that pathogenic microflora will develop in its flesh. If you eat such capelin you can get poisoning.

How to clean it correctly

Fish should be defrosted naturally before cooking, excluding the use of the microwave and hot water. For stewing or frying, remove the heads and giblets from the carcasses. Then use a sharp knife to clean the gray plaque from all sides of the fish.

After that the product is thoroughly washed with cold water and ready for use. Do not clean or gut the capelin for smoking and pickling, as it will lose its juice and fat. The flesh will become loose, dry and tasteless.

How to cook capelin well: Recipes

Capelin is a universal fish. A huge number of delicious dishes can be prepared from it. It is very good in baked, smoked, boiled and salted form. There are many recipes for cooking it in the multicooker, on the barbecue, grill, in the oven.

In the oven

Baked in the oven capelin preserves almost all the useful substances that are contained in the fresh carcass. After the fish is washed and cleaned of the head and guts, it is placed on a baking tray. Salt and seasonings are added as desired. If necessary, vegetables are placed on top of the fish. Sour cream sauce or beaten egg may be used. Cooking time is 30 minutes.

In the pan

Fried capelin is in particular demand among hostesses because of its specific, with a slight bitterness of taste and strong aroma. Thawed fish is washed under running water, cleaned of guts and heads, then washed again. In a separate bowl prepare flour for deboning each fish with the addition of salt. Fry in hot sunflower oil for 3-5 minutes on each side.

In multicooker

In the multicooker can be cooked capelin in sour cream sauce, with the addition of cheese, carrots, onions and parsley. The use of tomato juice allows you to get a fish stew that tastes like store-bought canned fish in tomato sauce. This kind of fish can be cooked in batter, on a pillow of vegetables, under mayonnaise and cheese.

Before cooking the capelin defrost, rinse with water, clean the head and giblets. After that, mix it with salt and seasonings, leave it to marinate for 20-30 minutes. Vegetables are fried or stewed in advance, only then put the capelin in the multicooker. All sauces and cheese are added last. The average cooking time - up to 25 minutes, depending on the power of the device.

On the grill

Place the capelin on a shallow grill grate, pre-wash and salt it. Smoke for smoking should be thick enough, with a temperature of about 25 ° C. The chips for this should be soaked in pre-prepared fish spices. The cooking time is 10-15 hours. Before serving you need to wait for about an hour to allow all the smoke to get out.

On the grill

To cook capelin on the barbecue, it is recommended to marinate it in spices and salt beforehand. Then the fish is wrapped in foil and baked on a grill for 5-7 minutes. Preliminary the product is thoroughly washed with running water and cleaned of the innards. Do not cook capelin on the grid. It is very soft, so it can simply fall apart during baking.

How to salt it

For quick preparation of salted capelin, it is first washed, then placed in a container, pour layers of salt, add sunflower oil. It is recommended to use an enamel or glass dish. To taste, add black ground pepper, onions, 1 tbsp of vinegar. The dish will be ready to eat in 6-8 hours.

Some housewives prefer to cook salted capelin using brine. To do this, cleaned and washed fish (1 kg) is placed in a saucepan. In 1 liter of water stir 3 tbsp of salt, 3-5 bay leaves, a couple of peas of allspice and cloves. Bring the mixture to a boil, cool it to room temperature and pour it into a container with capelin. The product can be consumed in 24 hours.

How to make canned capelin

Sprats from fresh capelin in domestic conditions are especially fragrant, with a rich natural flavor. The fish is cleaned of entrails, heads and bones. Put the seafood in dense layers in a pan or a pot with thick walls. Pour the brine and put on low heat.

For the brine will need:

• chilled strong tea brew - 150 ml;
• salt - to taste;
• liquid smoke - 0,5 tsp;
• black pepper - 6-8 pcs;
• seasoning for fish;
• bay leaf - 3-5 pcs.

Pour warm liquid over the capelin, adding 100 ml of vegetable oil. Stew in the oven at 180 degrees after boiling for about 2 hours. When all the liquid evaporates, and the fish gets a golden hue, canned fish is ready. Store in the refrigerator under a lid for 10-14 days.

Is it possible to give dogs and cats capelin

Fresh and high quality capelin can be given to cats and dogs once or twice a week. The gastrointestinal condition of the animal should be taken into account, as the fish is an oily species. The capelin is first cleaned of the entrails and the heads removed. Its bones are soft, so animals can easily chew them. Gills should be removed. It is necessary to avoid overfeeding, as there is a risk of exacerbations of digestive problems, especially for young specimens.

Interesting facts

1. On the coasts of the Kola Peninsula there are huge nesting grounds of millions of birds. Such an accumulation of birds in one place is connected with abundance of capelin in coastal waters, which attracts new inhabitants as an easy food.
2. In some Canadian provinces, during the first weeks of summer, you don't even need to use boats and nets to catch fish. It is enough to go to the seashore and collect the required amount of capelin, which are swarming right to the coast.
3. In Murmansk on the first days of March every year there is a festival of capelin. Here you can enjoy a variety of dishes from fish, learn rare recipes for its preparation and buy it at reduced prices.

Photo of capelin