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United States · Texas · Williamson| Common Animals Fish Mushrooms Flora |
Mallotus villosus |
June: The capelin becomes active again, returning to open waters.
Traditional fish of northern regions of Russia, Norway, and Iceland Commonly served fried or dried as a snack
Prefers cold marine waters, forms massive schools Important forage fish for cod, seabirds, and marine mammals
Commercial fishing with seines and trawls Recreational hand netting during spawning in shallow waters Occasionally caught on small spoons and jigs
Spawns en masse near shore in spring Most active at night and early morning
Average weight: 0.05 kg
Small fish, easy to clean and gut Often cooked whole — with head and innards
Whole fish: Frying, baking, drying
Fillet: Rarely used, requires fine preparation
Fillet: Rarely used, requires fine preparation
Fried capelin (Frying)
Cooked whole, popular as a snack
Cooked whole, popular as a snack
1. Coat capelin in flour and salt.
2. Fry in oil until golden brown.
2. Fry in oil until golden brown.
Baked capelin (Baking)
Healthy and dietary cooking method
Healthy and dietary cooking method
1. Place capelin on a baking sheet, season and drizzle with oil.
2. Bake at 180°C for about 15 minutes.
2. Bake at 180°C for about 15 minutes.
Dried capelin (Drying)
Used as a beer snack
Used as a beer snack
1. Brine capelin for 6–8 hours.
2. Hang to dry in shade for 3–5 days.
2. Hang to dry in shade for 3–5 days.