Calorie content of capelin: fresh, salted, pickled, dishes

Author: Kristina Lobanovskaya, doctor, practicing nutritionist Article updated: 11/09/2020

Capelin, or uyok, is a small sea fish from the Smelt family, which is in universal demand and is considered a “national delicacy.” This popularity is due to its very affordable price and excellent taste. Most often, fresh frozen, salted or pickled capelin is found on sale, since fresh capelin can only be purchased near its habitats - in the Arctic, in the north of the Atlantic and Pacific Oceans, or in the North Atlantic. The fat content and nutritional value of fish, like any other, largely depends on the time of catching. Accordingly, autumn capelin has an average calorie content of 217 kcal, while spring capelin has only 116 kcal per 100 grams. In addition, this parameter is significantly influenced by the method of preparation and the nutritional value of additional components of the dish.

Fresh

Capelin is one of the products that form the basis of the Japanese diet. As you know, this nation is famous for its proper nutrition, which provides them with good health and active longevity. In the Japanese menu, such fish is a source of basic vital substances - vitamins, minerals, protein, beta-carotene and polyunsaturated fatty acids. Fish protein differs from meat protein in having fewer connective fibers, which ensures easy digestibility and rapid digestion. In addition, in terms of its calorie content, capelin corresponds to the most dietary types of meat, and compared to fatty types, it contains 2–3 times less calories. Therefore, it is recommended to be used as a healthy alternative to most meat products during weight loss or to maintain weight.

Fish protein contains the same set of essential amino acids, including taurine, which provides prevention of cardiovascular diseases and nervous disorders. Another undoubted advantage of this fish is its high content of polyunsaturated fatty acids. These active compounds have powerful beneficial effects on the body:

support heart health;
optimize nervous activity;
provide visual acuity;
reduce the level of “bad” cholesterol;
reduce the likelihood of developing tumors;
increase energy and performance.

Among the fatty acids contained in fish oil, linoleic and archidonic acids are separately distinguished, which are components of all cell membranes and brain cells. Therefore, despite the increased fat content and, accordingly, calorie content of capelin caught in the autumn, it is considered the most beneficial for the central nervous system and human health in general.

In addition, this small fish contains a rich range of vitamins and minerals, thanks to which, with regular consumption, it is possible to achieve a number of positive results, including:

normalization of the digestive system;
improvement of the thyroid gland;
removal of inflammatory processes;
restoration of the balance of vitamins, proteins, unsaturated acids;
stabilization of cholesterol and lipid levels;
restoration of the cardiovascular system;
reducing the likelihood of heart attacks and strokes;
increased intellectual activity;
maintaining visual acuity.

Also, the systematic inclusion of fish dishes in the diet allows you to quickly and effectively lose weight by ensuring long-term saturation in small portions and reducing the total daily calorie intake.

Important! A significant part of the beneficial properties of capelin is due to the fact that it lives exclusively in sea water, which is an excellent disinfectant. For this reason, it is not contaminated with pesticides and heavy metals, and there are no parasites or infections characteristic of freshwater inhabitants.

Thus, harm from this small fish can only be caused by purchasing a low-quality product. Fresh, not frozen carcasses smell of sea water (without a specific fishy smell), they have a smooth shiny surface and transparent eyes. When purchasing fresh frozen products, you need to pay attention to the integrity and absence of excess ice, which indicates repeated freezing. If defrosted, harmful bacteria are activated in fish carcasses, which persist during repeated freezing and can cause poisoning. In addition, when re-frozen, most of the valuable substances are lost and the fish, at a minimum, becomes less healthy.

Harm and contraindications

Smoked and fried capelin can have a negative effect on the body. This method of heat treatment leads to the release of carcinogens that can accumulate and influence the formation of cancer cells. Fish prepared in this way is harmful to people with diseases of the liver, gall bladder, pancreas and digestive system. Dried capelin is also not suitable for the diet, as it has a higher fat content.

If you prepare capelin taking into account the rules of a healthy diet, then there will be no harm from it at all, and the benefits will exceed any expectations, because a small fish has great potential.

From the video below you will learn a lot more interesting information about the great benefits of this little fish.

Salty

Salted capelin is an even more common and widely available product than fresh or frozen capelin. It is produced in a very wide range, but most often it is lightly salted or smoked. The average length of the carcass is usually 22 cm, and the weight reaches 55–65 g, which makes it very convenient to eat as an independent snack. Moreover, the calorie content of one such fish is only 64-75 kcal or 119-141 kcal, depending on the fishing season and the corresponding fat content.

Lightly salted

During the salting process, the chemical composition of the fish does not change - it remains the same rich set of vitamins, minerals and other valuable biologically active substances. For this reason, lightly salted products are considered not only tasty and affordable, but also a very useful component of a healthy diet. However, under the influence of salt, fish flesh becomes somewhat denser and releases moisture, so during the salting process its initial calorie content increases to 156-257 kcal/100 g.

Important! When introducing salty foods into your diet, you must be careful, since they contain a high amount of salt. Excessive consumption of even lightly salted fish can lead to swelling or exacerbation of chronic gastrointestinal diseases.

In addition, industrial products may contain various chemical additives that negatively affect human health. Therefore, it is best to salt this small fish at home. Such a product will have a completely natural composition, excellent taste and consumer characteristics.

Smoked

Smoked capelin is the same salted fish, but additionally processed by cold smoking. This budget snack is often used in combination with beer, and also as a component for preparing a variety of salads, which acquire additional flavor notes with this additive. It should be taken into account that, compared to ordinary lightly salted smoked capelin, the calorie content increases to 169–270 kcal/100 g, since with any smoking technology it dries out a little.

As a rule, all smoked fish is produced on an industrial scale in two ways:

natural smoke treatment;
impregnation with a special substance - “liquid smoke”.

In both versions, it acquires not only a characteristic aroma, but also some harmful properties. So, in the first case, saturation occurs with carcinogens contained in combustion products. However, most modern industries use special technologies for purifying smoke from such elements. Therefore, contrary to popular belief, home-smoked fish is often more harmful than store-bought fish.

If we compare liquid smoke with traditional smoking, the liquid concentrate does not have these carcinogenic components. At the same time, it has other properties that are unsafe for humans, especially if there is a tendency to allergies. In any case, you need to consume smoked products very moderately and not too often, since this is not only harmful to health, but can also ruin your figure, adding 100-200 kcal to the daily calorie intake.

When choosing, keep in mind that high-quality smoked fish has a uniform golden color and smooth, dry skin without dark spots or dents. Various damages indicate non-compliance with storage or transportation conditions, as well as staleness of the product.

Important! A sign of proper natural smoking of fish is a golden hue on the surface, the absence of excess moisture and the presence of a hole from the rope. In addition, high-quality smoked capelin has meat tightly attached to the bones, and there are no light spots on the skin, which indicate that it has not been smoked.

Most of all, this product is valued for its high gastronomic characteristics and the absence of significant harm to human health. It contains the highest amount of easily digestible proteins and retains all the important amino acids present in raw fish pulp.

Caviar

Salted products traditionally made from fish include canned caviar. The most famous product in this category on the Russian market is caviar from, which is available in several versions - classic, gourmet, smoked, as well as with salmon, shrimp and other additives. Depending on the proportions used in the finished product, the calorie content of capelin caviar varies slightly and on average is:

for the delicacy “Lux” – 144 kcal/100 g;
for delicacy smoked - 190 kcal/100 g;
for the classic one – 365 kcal/100 g;
with salmon – 367 kcal/100 g;
with shrimp – 372 kcal/100 g;
for smoked – 382 kcal/100 g;
for a delicacy with shrimp – 410 kcal/100 g.

The composition of such caviar, in addition to the main components, includes vegetable oil, salt, sugar, stabilizers, flavors, acidity regulators and preservatives. But such a set is typical for any canned food of this type, so it is not recommended to introduce them into the diet too often.

Garnish for capelin

A successful side dish for fish emphasizes its advantages and highlights the taste of the original seafood. Experienced chefs say: a properly selected side dish is half the battle and a guaranteed final delight.

Capelin has never occupied elite gastronomic positions. This is a completely ordinary fish / “strong average fish”. An excellent garnish solution for this workhorse is:

fried potatoes, mashed potatoes;
boiled rice;
fresh vegetables in sliced or light salad format;
stewed or grilled vegetables.

Doesn't go well with this fish:

cereal porridge;
all kinds of legumes;
pasta.

Important: side dishes are a whole art: they can be simple / complex, single-component or with variations.

At the head of the table is always the technology for making the “main dish” and the culinary talent.

Pickled

Marinated capelin is considered one of the most delicious and healthy fish dishes. It can be purchased ready-made at almost any grocery store or simply and quickly prepared in your own kitchen. This product is most often consumed as an independent snack or in combination with vegetables and a side dish of potatoes.

Excellent taste and consumer qualities make this fish a universal component of almost any diet. In addition, the calorie content of capelin does not change during the pickling process and corresponds to this indicator for fresh capelin - from 116 to 217 kcal/100 g, depending on the fishing season.

In pickled capelin, the valuable substances and beneficial properties of fresh raw materials are completely preserved. The advantage of cooking it yourself is that you can choose spices and seasonings as you wish, giving the finished product the necessary aromatic notes. In addition, marinating at home guarantees the absolute naturalness of the composition, high quality and freshness of the finished dish.

To prepare it, gutted and headless carcasses are placed in a bowl, sprinkled with onion rings, and then poured with marinade. The marinade is boiled by adding 1 tsp to 400 ml of boiling water. sugar, 2 tsp. salt and 4 tsp. vinegar, as well as bay leaf, pepper and other spices. The marinated fish is left in the refrigerator for 10–12 hours. After this time, it will be ready for use.

Smoked capelin (cold technology)

Cold smoked capelin is an incomparable delicacy. Just a day of leisurely movements in the presence of a home smokehouse.

Step-by-step instruction:

wash the fish and remove the entrails;
rub the preparation of the future delicacy with salt / salt it for two hours;
after salting, rinse well and leave for an hour in a cool place;
load the capelin into the smokehouse and start the “cold process” for a day.

The basic rule of smoking: the longer the fish is smoked, the more intense and “smoky” the taste becomes.

Ingredients per serving (grams):

fish: 170;
salt: 16.

Calorie content of 100 grams of dish: 103 kcal. BJU: 12/6/0

Dishes

In cooking, capelin of all types is very actively used - from fresh frozen to smoked. In this case, the recommendations of specialists regarding the use of certain dishes must be taken into account: frozen fish products can be introduced into the diet every day, and smoked and salted ones - only occasionally. It is also important to consider that the relatively low calorie content of capelin can increase significantly when using too nutritious additional components or heat treatment with a large amount of fat.

Boiled

The most suitable food for nutrition during the period of weight loss is boiled capelin with a calorie content of only 121 kcal per 100 grams. This dish is prepared by steaming, in water and even in black tea. In any case, several rules must be followed:

You need to cook this fish over low heat at a low simmer with the lid closed for no more than 5 minutes;
To ensure that the carcasses retain their shape as much as possible, sprinkle them with coarse salt half an hour before cooking, and then wash them thoroughly and prepare them using the chosen method;
It is not recommended to use too many additional ingredients during the cooking process, as the characteristic fishy taste will become less intense.

Important! When boiling fish carcasses in water, it is recommended to add 1-2 black tea bags to the boiling water. Thanks to the presence of tannins and coloring substances, boiled capelin turns out to be denser in structure and acquires a beautiful golden color.

This fish is eaten as an independent snack with tomato or cream cheese sauce, as well as with vegetables, herbs or any side dish. It is important to take into account that the calorie content of the dish will largely depend on the nutritional value of these additives.

Fried

Fried fish is considered the most delicious and aromatic, but at the same time the highest in calories. Since frying involves the use of vegetable oil, the fish pulp, like a sponge, absorbs it, and due to the increase in the amount of fat in the composition, the number of calories also increases. Therefore, compared to boiled fried capelin, the calorie content increases to 194–274 kcal/100 g, depending on the initial energy value. It should be borne in mind that in fattier fish, during frying, the calorie content increases less, since it not only absorbs oil, but also gives off its own fat, which melts under the influence of high temperature.

Before frying, freshly frozen carcasses are defrosted in cold water, washed, placed in a deep plate, salted and gently mixed. Then each fish is rolled in flour and fried in a frying pan with hot vegetable oil. If there is a lot of fish, add oil as needed. Fry until cooked on both sides to form a golden crust. Serve the dish on its own or with any side dish.

Stewed

It is easiest to stew small fish, because with this method of cooking it turns out tastier than boiled and healthier than fried. Tomato sauce is most often used for stewing, which produces a dish that resembles sprat in tomato and has a calorie content of 137–238 kcal/100 g.

To prepare 350 g of capelin, defrost, cut off the fins, head and tail, remove the giblets and wash thoroughly in cold water. Heat 5 tbsp in a frying pan. l. vegetable fat, add the whole fish and fry over medium heat for several minutes, stirring occasionally. Add 4 tbsp. l. tomato paste, salt to taste, mix and simmer over low heat for half an hour, stirring as necessary.

If you wish, before putting the capelin in a frying pan, first fry the onion cut into half rings in the specified amount of oil, and add tomato paste at the end of the stew. The result will be a dish with a slightly different taste and lower calorie content - 100 grams of such a product will contain 126–227 kcal.

Baked

In order to somewhat reduce the cooking time, especially compared to the very long process of frying such small fish, it is baked in the oven. To do this, the carcasses are washed, dried with a napkin, salted and peppered. Pour 3 tbsp into a plastic bag. l. flour, place the fish there, tie it and shake it well. This method helps to significantly speed up the process of rolling in flour.

The baking tray is covered with baking paper, greased with vegetable oil, and the carcasses rolled in flour are laid out. Bake in the oven, preheated to 180ºC for 20 minutes. Then take out the baking sheet, grease the fish with vegetable oil, put it back in the oven and bake for another 10 minutes. With this cooking option, the calorie content of baked capelin will be 165–214 kcal/100 g.

Spicy salting

To salt fish at home and get tasty and healthy capelin with only 59 kcal/100 g of calories, you will need a minimum of time and products. To do this, first boil the brine. Pour 1 liter of water into the pan, add 1 tbsp. l. salt, 1 tsp. sugar, a pinch of allspice, cloves and coriander. Bring to a boil, turn off and let cool.

Place 1 bunch of dill on the bottom of a deep bowl, and 1 kg of fish carcasses on it in an even layer. Pour in cooled brine and press down with a plate. Leave in the refrigerator for 12–14 hours. The fish turns out tender and spicy, there is not much salt in it and there are no additives, so it is much healthier than store-bought. Use it as a stand-alone snack or as part of complex dishes.

Without flour

Most recipes suggest frying or baking capelin in flour to obtain a characteristic crust. But you can do without this ingredient by replacing it with breadcrumbs. The result will be similar, as you can see in the photo. KBJU: 120 kcal/10g/5g/3g.

How much and what is needed:

capelin – 1 kg;
spices (optional);
oil;
breadcrumbs for breading.

How to do:

Prepare the fish.
Treat each carcass with spices.
We will bake the fish on parchment paper, which should be greased with oil, placing it on a baking sheet.
Roll the fish on all sides in breadcrumbs.
Place fish in rows on paper.
Bake for no more than 20 minutes.

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The nutritional value

Excellent beneficial properties, high nutritional value and moderate calorie content of capelin are optimal for dietary, medicinal and healthy balanced nutrition. Its benefits are explained by the presence of record amounts of certain vitamins, minerals and other valuable elements. Moreover, there are more of some of them in this fish than in meat, while almost a quarter of it consists of higher quality and easily digestible animal protein. Thanks to this composition, eating even small portions of this fish ensures quick satiety and a long-lasting feeling of fullness, which is especially important during the period of weight loss.

Proteins fats carbohydrates

Any fatty sea fish is a rich source of valuable protein and healthy fat. At the same time, the amount of proteins remains practically unchanged, regardless of the calorie content of capelin, and lipids vary significantly depending on the fishing season and processing method, significantly influencing this parameter.

Thus, fresh autumn capelin with a calorie content of 217 kcal per 100 grams contains:

proteins – 13.6 g;
fat – 18.1 g;
carbohydrates – 0 g.

Fresh spring capelin contains 116 kcal/100 g of calories:

proteins – 13.1 g;
fat – 7.1 g;
carbohydrates – 0 g.

Lightly salted capelin contains 257 kcal/100 g of calories:

proteins – 16.1 g;
fat - 23.1 g;
carbohydrates – 0 g.

In smoked capelin, calorie content is 270 kcal/100 g:

proteins – 18 g;
fat – 22 g;
carbohydrates – 0 g.

In pickled capelin, calorie content is 217 kcal/100 g:

proteins – 13.6 g;
fat – 18.1 g;
carbohydrates – 0 g.

Boiled capelin contains 121 kcal/100 g of calories:

proteins – 13.2 g;
fat – 15.1 g;
carbohydrates - 0 g.

Capelin caviar contains 365 kcal/100 g of calories:

proteins – 8.1;
fat – 38.6 g;
carbohydrates – 0 g.

What makes capelin unique in its properties and calorie content is the presence of essential amino acids contained in it in unprecedented quantities. Just 1 serving of this fish product satisfies the daily need for amino acids (tryptophan, lysine, methionine), which are extremely important for normal life. In addition, its pulp contains taurine, which is involved in the regulation of sugar and is inherently an insulin inhibitor. Taurine also helps normalize blood pressure and prevents the development of hypertension.

Fish oil compares favorably with other animal fats. It contains 3 times less cholesterol and much more healthy fatty acids, making it easier to digest and not stored in reserves, and also has a complex of therapeutic effects. In addition, this sea fish contains absolutely no carbohydrates, and the calorie content directly depends on the amount of protein and fat.

Macro- and microelements

Like all seafood, sea fish contains a whole range of macro- and microelements. Therefore, its regular inclusion in the diet has a beneficial effect on the condition of the musculoskeletal system, nervous and nutritional systems, and the whole organism as a whole. At the same time, the list of macroelements is represented by all the main minerals that provide the following beneficial effects:

potassium - restores the correct rhythm of the heartbeat, ensures proper functioning of the heart muscle and other muscles, increases the strength and elasticity of blood vessels, produces a diuretic effect, accelerates the excretion of bile, improves the transmission of nerve impulses;
magnesium - normalizes glucose metabolism and protein formation, supports neuromuscular function, reduces the likelihood of stroke, diabetes and other cardiovascular pathologies, relieves headaches, optimizes brain function, improves mood;
sodium - neutralizes acids, regulates the exchange of water and salt, normalizes blood pressure and other fluids, restores heart rhythm, increases tissue endurance, improves kidney function, generates optimal nerve signals;
calcium - is responsible for the proper development and strength of bone tissue, activates metabolism, promotes the health of the vascular-cardiac system, normalizes blood pressure, helps remove decay products, improves the processes of formation of blood clots to block the sites of rupture of blood vessels when damaged;
sulfur - stimulates nervous activity, improves the production of hormones, enzymes, amino acids and vitamins, maintains oxygen balance, has anti-inflammatory and antiallergic effects, normalizes sugar levels, normalizes the condition of the joint and ligamentous apparatus;
phosphorus - catalyzes a number of important enzymatic reactions, regulates the functioning of hormones, optimizes higher nervous activity, ensures the normal condition of bones and teeth, participates in the formation of neurons, is necessary for energy transfer, improves digestion, helps the liver;
chlorine - increases the secretion of gastric juice, activates digestive activity, promotes the removal of carbon dioxide and cleanses of toxins, improves the formation of red blood cells, ensures the creation of stable osmotic pressure and regulates water-salt metabolism.

Also, capelin contains a wide range of microelements. Despite the insignificant need for such substances, they are all extremely important for the normal functioning of the human body, since they have a wide range of beneficial properties:

zinc - produces an immunomodulatory effect, normalizes the formation of bone tissue, protects muscle fibers from destruction, strengthens teeth, improves brain activity, restores the functioning of the reproductive system, and forms a healthy hormonal balance;
copper - activates the production of blood cells, strengthens bone and connective tissue, improves endocrine activity, strengthens the walls of blood vessels, neutralizes free radicals, enhances redox function;
manganese - reduces the concentration of cholesterol, resists the development of atherosclerosis and blockage of blood vessels, normalizes the formation of bone tissue, protects cells from destruction, strengthens arterial walls, increases resistance to various infections;
iron - increases the production of certain enzymes, is the main participant in the formation of hemoglobin, prevents premature fatigue, reduces cravings for sweets, speeds up metabolism and the disposal of toxins;
chromium - activates enzyme function, enhances metabolism, normalizes the production of fatty acids and proteins, regulates the level of “good” cholesterol, restores normal sugar levels, increases insulin productivity, helps eliminate the effects of stress;
nickel - catalyzes redox reactions, ensures complete absorption of vitamins and other useful substances, promotes normal hematopoiesis, increases insulin activity, supplies oxygen for cellular respiration, and has a beneficial effect on kidney function;
iodine – ensures the production of thyroid hormones and normalizes the physiology of this gland, regulates energy metabolism and body temperature, accelerates the course of biochemical reactions, activates the metabolism of BJU and a number of vitamins, restores neuropsychic balance;
selenium - participates in hematopoiesis, produces immunostimulating and antitumor effects, normalizes reproductive function, promotes the formation of proteins, optimizes enzymatic and hormonal activity, produces antimutagenic and radioprotective effects;
molybdenum - directly regulates oxidative processes, promotes the synthesis of amino acids, removes uric acid and other breakdown products, reduces the risk of gout, improves the microflora of the gastrointestinal tract, strengthens bone tissue and teeth, prevents impotence in men, improves the absorption of nutrients;
fluorine - prevents the destruction of bones and teeth, normalizes hematopoiesis, increases the absorption of iron, activates metabolism, cleanses the body of radionuclides and heavy metals.

All of these minerals are present in capelin in record quantities. A small portion of dishes made from this fish contains the daily requirement of almost all macro- and microelements necessary for proper metabolism and other internal processes.

Vitamins

The enormous benefits of capelin are due to the presence in the pulp, and especially in the fat, of the most valuable and even some rare vitamins, including:

C – produces a powerful antioxidant and anti-stress effect, promotes collagen synthesis, strengthens the structure of muscles, bones, blood vessels and all other tissues, reduces the time of damage regeneration, promotes the formation of antibodies and immune cells, improves well-being during illness, reduces intoxication;
A - heals the heart, strengthens blood arteries, increases the production of “good” cholesterol, is necessary for maintaining visual acuity, activates oxidation and reduction reactions, accelerates metabolism, improves the functionality of cell membranes, inhibits the formation of fatty deposits;
E - stimulates neuromuscular activity, reduces the consequences of the negative effects of external factors, protects cells from destruction, prevents premature aging of the body, normalizes the condition of the genital area, helps in conceiving a child;
D − promotes strong bones by increasing the absorption of calcium and phosphorus, prevents the development of depression, restores sleep and emotional balance, suppresses the growth of cancer cells, strengthens the immune system, and supports eye health.

In addition, fish oil contains a special vitamin F in sufficient quantities. In essence, it is a vitamin complex of polyunsaturated fatty acids (including linoleic, linolenic and arachidonic), which have a unique powerful effect on humans:

produce anticarcinogenic and anti-inflammatory effects;
provide prevention and treatment of atherosclerosis;
help get rid of some skin diseases;
accelerate wound healing;
strengthen cell membranes;
support the functioning of the nervous system;
normalize the condition of the musculoskeletal system;
prevent the accumulation of “bad” cholesterol;
relieve allergy symptoms;
remove excess fluid, eliminating swelling.

In addition to these valuable elements, this sea fish contains a very extensive list of B vitamins. This complex is responsible in the human body for normal nervous activity, complete digestion of food and high-quality absorption of nutrients from food. Of the entire list of B vitamins, fish pulp contains the following:

B1 - ensures the transmission of nervous excitation between cells, protects against oxidation products, activates carbohydrate metabolism and the functioning of all systems, increases the absorption of vitamins, helps get rid of skin diseases of psychosomatic origin;
B2 - normalizes the breakdown of biofuels, improves tissue respiration, promotes the reproduction of stress hormones, increases energy production, preserves youthful skin, improves the liver, accelerates the regeneration of mucous membranes, and promotes constant cell renewal;
B3 - activates the formation of enzymes, stimulates the metabolism of fatty acids, optimizes brain activity, maintains visual acuity, normalizes blood pressure, reduces cholesterol, strengthens the cardiovascular system, produces an anti-carcinogenic effect, stabilizes sugar concentration;
B6 - activates the excretion of urine, increases the effectiveness of insulin, optimizes nervous activity, accelerates the treatment of skin diseases, accelerates the breakdown of macronutrients, increases concentration, relieves nausea, reduces night cramps and cramps;
B9 is the main regulator of the emotional and mental state, improves mood, promotes hemoglobin synthesis, normalizes cell division, supports the health of the heart and blood vessels, improves liver function, has a beneficial effect on digestive processes, and promotes the transmission of impulses between neurons.

The specified set and amount of useful substances is usually preserved not only in fresh, but also in lightly salted or smoked capelin. However, not all of it is equally beneficial for human health. It is best to purchase fresh frozen fish and prepare dishes from it yourself, using healthy methods of heat treatment and choosing the right calorie content of the dishes. In addition, it should be borne in mind that any seafood can cause allergies and cause harm in the case of individual intolerance. Also, iodine-rich dishes are contraindicated if the thyroid gland is highly active. In all other cases, it is recommended to include this small but very tasty sea fish in the diet at least twice a week, and even every day when using dietary recipes.