Fish
Capelin
A tier
Capelin (Mallotus villosus) is an Arctic-boreal smelt relative famous as whole fried fish, dried snacks, and especially for masago (roe). Body meat is small, oily, and mild; Japanese and Nordic cuisines treat whole capelin as a crisp bar snack when grilled or dried. Roast or fry with roe still in for shishamo-style treats. Roe colours sushi bars worldwide. Capelin is a massive forage fishery—choose products from well-managed barents and Icelandic-type stocks when possible.
Track this ingredient
Unit
Characteristics
Preparations
DriedFriedGrilled WholeRoastedRoe
Traits
Forage FishOilyOily SmallRoe MasagoRoe ValuedSmallSnackWhole Snack
History
NO
Nordic coastal peoples dried and ate capelin from huge spawning runs.
JP
Japanese markets adopted capelin as shishamo-style grilled fish and roe source.
Industrial capelin fisheries supplied meal, oil, and food-grade whole fish and roe.