CATDOLL : CATDOLL: Origin of capelin (Where is capelin produced? How to farm capelin)

Abstract: [ Origin of Capelin ]

Capelin is an important edible fish, also known as smelt, pond smelt, etc. It is named because the fish body has a fresh cucumber-like smell. It has high nutritional value, especially rich in calcium. Let’s take a look at where capelin is produced!

1. Where is the origin of capelin?

Capel can be caught in many areas along the northern coasts of the Pacific and Atlantic oceans. It is produced in the lower reaches of the Heilongjiang and Tumen rivers in my country all the way to the coast of Taiwan.

However, due to indiscriminate fishing in recent years, the number of capelin has dropped sharply and it is now under protection. Most of the capelin on the market are caught in Canada and Norway.

2. Breeding habits of sardines

Capelin usually lives in the sea. Adult fish go to river estuaries by the sea to spawn in spring. The spawning period is from March to May every year. The hatching places are usually in larger river tributaries and shallows. The eggs hatch after 10 to 20 days.

At the end of the first summer, the young of the capelin can reach 3 to 4 cm in length and weigh 10 to 30 grams. The young fish will grow into adult fish in about 2 years.

There is another peculiar phenomenon about the capelin. In years of bumper harvests, it will eat a large number of its own young, thus regulating the population.

3. Nutritional value of capelin

The nutritional value of capelin is high, especially rich in calcium, which makes it particularly suitable for growing children, osteoporosis patients and the elderly. However, people with allergies should be careful, as the female fish about to lay eggs tastes very delicious.

The usual way to eat capelin is grilling, but be careful if you overcook it the roe will burst out. Sprinkle some wine on it before grilling to make it taste better.

In Russia, capelin is also used as a raw material for pies. In Japan, many fresh capelins are made into sashimi. In many other countries, the cooking method of capelin is mainly fried.

In addition, in its countries of origin, such as Iceland and Norway, capelin is also canned in large quantities for export.