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Grilled capelin is a delicious dish. Capelin (also known as sardines) is rich in Omega-3 fatty acids, which are very beneficial to health. Here is a simple way to make grilled capelin:

 Ingredients

- 6 capelins

- 1 lemon

- 2 tablespoons olive oil

- Salt to taste

- Black pepper to taste

- 1 tablespoon rosemary (fresh or dried)

- 2 cloves of garlic, chopped

- 1 tsp onion powder (optional)

 ready

1. Clean the capelin: Clean the capelin, remove the internal organs, and then pat dry with paper towels.

2. Prepare the marinade: Mix olive oil, lemon juice (half a lemon), salt, black pepper, rosemary, chopped garlic and onion powder in a bowl. Place the capelins in the marinade, making sure each piece is evenly coated. Let marinate for at least 30 minutes so that the fish can fully absorb the flavors.

 Roast

1. Preheat the oven: Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).

2. Prepare the baking sheet: Line a baking sheet with tin foil and brush with a thin layer of olive oil to prevent the fish from sticking.

3. Arrange the fish: Place the marinated capelin on the baking sheet, trying not to overlap them.

4. Bake: Place the baking tray in the preheated oven and bake for about 10-15 minutes, or until the fish is fully cooked and the surface is golden brown.

5. Final decoration: After the fish comes out of the oven, you can squeeze some fresh lemon juice on it and sprinkle some fresh rosemary leaves on it to add flavor.

 Tips

- Make sure the fish is completely dry so that it will form a crispier crust during baking.

- If you prefer a crispier texture, you can preheat the oven and place the baking tray in the oven for a few minutes before baking the fish.

The preparation process of grilled capelin is relatively simple, but it tastes delicious and is nutritious. It is a very suitable dish for family dinner or party.

Fish skin sticking to the pan or grill is a common problem when grilling fish, but it can be avoided with a few tips:

1. **Apply grease**: Apply a thin layer of cooking oil, such as olive oil or vegetable oil, on the baking pan or grill to reduce the direct contact between the fish skin and the baking pan and prevent sticking.

2. **Use tin foil or baking paper**: Baking the fish on tin foil or baking paper can effectively prevent the fish skin from directly contacting the baking pan and reduce the possibility of sticking. If you use tin foil, you can wrap the fish, which can also lock in the fish juice and keep the fish moist.

3. **Preheat the baking pan or grill**: Before putting the fish on, make sure the baking pan or grill has been preheated. The hot surface can help the fish skin form a protective film and reduce sticking.

4. **Tip for flipping**: If you need to flip the fish, use a wide spatula and try to flip it smoothly to avoid cracking the fish skin. Before flipping, you can lift one end of the fish slightly to check if it is easy to move. If it is stuck, you can use a spatula to loosen it gently before flipping it.

5. **Use non-stick baking trays or grills**: There are special non-stick baking trays or grills on the market. Their surfaces have been specially treated to effectively reduce food sticking.

6. **Fish skin facing down**: In the first half of baking, place the fish skin facing down to allow the skin to bake first to form a protective layer, and then turn the fish over to bake the fish. This can reduce the sticking of the fish skin.

By using the above methods, you can greatly reduce the chances of fish skin sticking to the baking tray or grill when grilling fish, making the fish grilling process smoother and the appearance and taste of the fish better maintained.

The scientific name of capelin usually refers to sardine (Sardina pilchardus), but in different regions, the name capelin may refer to different species of fish. For example, in some areas of China, it may refer to a type of small yellow croaker (Pseudosciaena crocea). However, in many places, especially in the cooking and catering industry, capelin usually refers to sardines.

 Sardines (Sardina pilchardus)

Sardines are small fish that live in the ocean and belong to the order Herringiformes and family Sardinidae. They usually live in groups and are an important part of the marine ecosystem. They are not only a food source for many large marine organisms, but also one of the important fishery resources for humans.

Sardines are rich in Omega-3 fatty acids, protein, vitamin D and calcium, and have many health benefits, such as reducing the risk of cardiovascular disease and promoting bone health. Sardines can be eaten in a variety of ways, such as grilled, fried, pickled or canned.

 特征

- **Body size**: Sardines are small in size, with adult fish usually around 15-20 cm in length.

- **Color**: Body is silvery grey with lighter belly.

- **Habits**: Like to move in groups, especially during the breeding season, they will form huge schools of fish.

- **Distribution**: Sardines are widely distributed in all oceans around the world, especially in temperate and subtropical waters.

 Food Culture

Sardines have a place in the culinary culture of many countries, especially in countries along the Mediterranean Sea, such as Spain, Portugal and Italy, where they are a common ingredient. They are usually caught in the summer and then processed in various ways, such as grilled, boiled or pickled.

In China, especially in coastal areas, sardines are also one of the common seafoods and are often used to make various delicacies, such as grilled sardines, canned sardines, etc. Due to its delicious meat and high nutritional value, sardines are deeply loved by diners.

To determine whether the capelin (or other fish) is fresh, you can mainly check the following aspects:

1. **Eye**: Fresh fish eyes should be clear and transparent, with full eyeballs and a distinct black pupil center. If the fish's eyes are blurry, sunken, or covered with a white film, this may mean the fish is not fresh.

2. **Scales and skin**: Fresh fish scales should be tightly attached to the fish and not easy to fall off, and the skin should be shiny. If the scales are loose or fall off easily, and the skin is dull, this may mean that the fish is no longer fresh.

3. **Gills**: Fresh fish gills should be bright red or pink and have no odor. If the gills are dull, grayish white, or have an unpleasant odor, this usually means the fish is no longer fresh.

4. **Fish elasticity**: Gently press the fish with your fingers. If the fish bounces back quickly without any dents, it means the fish is fresh. If the fish leaves a noticeable dent or feels soft after pressing, it may be a sign that the fish is starting to go bad.

5. **Smell**: Fresh fish should have a slight smell of the sea, without any pungent ammonia or sour smell. If the fish has a strong odor, this usually means the fish is no longer fresh.

6. **Bellies**: Check that the belly of the fish is firm and not bloated. A bloated belly could be a sign that the internal organs are starting to decay.

7. **Slime**: Fresh fish will have clear slime on the surface, but there should not be too much slime or stickiness. Excessive slime or stickiness may mean that the fish has begun to decompose.

By using the above method, you can more accurately judge whether the capelin is fresh. When buying capelin, it is recommended to choose a reputable merchant and try to choose fish that has just been caught to ensure the freshness and safety of the ingredients.

Preserving capelin (or any fish) requires special care to maintain its freshness and prevent bacterial growth. Here are some effective preservation tips:

1. **Store at low temperatures**: Fish can be stored longer at low temperatures. After purchasing capelin, place it in the refrigerator (0°C to 4°C) immediately, or in the freezer (-18°C or lower) if you plan to store it for a longer period of time. Before freezing, it is best to wrap the fish in plastic wrap or a sealed bag to reduce freezer burn (ice crystal damage).

2. **Quick cooling**: Freshly caught or purchased capelin should be cooled as quickly as possible. You can rinse the fish with cold water and then place it on ice or soak it in ice water to quickly lower the temperature of the fish and reduce bacterial growth.

3. **Vacuum packaging**: If you have extra capelin that need to be stored for a long time, you can consider using vacuum packaging. Vacuum packaging can remove air, reduce oxidation and bacterial growth, and extend the shelf life.

4. **Package and storage**: Store the capelin in portions according to the amount to be used. This will avoid repeated thawing and refreezing, as repeated temperature changes will accelerate the deterioration of the fish.

5. **Thaw correctly**: If thawing capelin from frozen, it should be thawed slowly in the refrigerator, not at room temperature or in hot water. Rapid thawing may cause bacteria to grow rapidly on the surface of the fish.

6. **Avoid cross contamination**: When handling capelin, use dedicated cutting boards and knives to avoid cross contamination with raw meat or other foods. After handling, all tools and surfaces should be thoroughly cleaned and disinfected.

7. **Observe the shelf life**: Even with proper storage measures, fish has a shelf life. Refrigerated capelin should usually be consumed within 2-3 days, while frozen capelin can be kept for several months, but for best taste, it is recommended to be consumed within 3 months.

By using the above tips, you can effectively preserve capelin and maintain its freshness and flavor while reducing food waste and health risks.

Capel, especially small marine fish such as sardines, has very rich nutritional value and is a high-quality ingredient in a healthy diet. The following are the main nutritional values ​​of capelin:

1. **Omega-3 fatty acids**: Capelin is an excellent source of Omega-3 fatty acids, especially EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). These fatty acids are essential for heart health, helping to lower blood pressure and reduce the risk of cardiovascular disease.

2. **Protein**: Capelin is rich in high-quality protein, which is very important for muscle growth and repair, and maintaining body functions.

3. **Vitamin D**: Capelin is rich in vitamin D, which helps calcium absorption and is essential for bone health.

4. **Calcium**: Capelin is high in calcium, especially when the fish bones are consumed (such as canned sardines), the calcium intake will increase significantly, which is beneficial to the health of bones and teeth.

5. **维生素B群**：多春鱼含有维生素B1（硫胺素）、维生素B2（核黄素）、维生素B3（烟酸）、维生素B6和维生素B12。这些维生素对能量代谢、神经系统功能、红细胞生成等有重要作用。

6. **Minerals**: Capelin also contains a variety of minerals such as iron, phosphorus, potassium, magnesium, etc. These minerals are essential for maintaining the normal physiological functions of the body.

7. **Antioxidants**: Capelin contains antioxidants, such as selenium, which help fight free radicals, reduce cell damage, and may help prevent some chronic diseases.

Due to its high nutritional value and rich content of omega-3 fatty acids, capelin is recommended as part of a healthy diet, especially for those who wish to reduce the risk of cardiovascular disease, maintain heart health and strengthen bone health. However, as capelin may contain trace amounts of mercury and other contaminants, pregnant women and children are advised to consume it in moderation to reduce potential health risks.

Capel, especially small fish such as sardines, are widely eaten and cooked around the world due to their rich nutritional value and unique taste. The following are some common uses of capel:

1. **Baked**: Capelin can be baked whole or sliced. Before baking, the fish is usually marinated with spices, lemon juice, olive oil, etc. to enhance the flavor. Baked capelin has a crispy skin and tender meat inside, and is a common delicacy in the Mediterranean region.

2. **Frying**: In some countries, capelin is also fried. Usually the fish is coated with flour or bread crumbs and then quickly fried in oil until golden brown. This cooking method can make the capelin taste more crispy.