Shkara from capelin: the favorite dish of the Black Sea sailors

Shkara is an old dish invented by Black Sea fishermen. It is prepared very quickly, but it turns out just excellent taste.





Scara is often referred to as a fish delicacy, and it really is! A fish scale is prepared with fatty and tender meat, preferably with the smallest number of bones.



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There are as many recipes for this simple dish as fishing shalands go out to sea every day. The main condition is fresh small fish (bearfish, lufar, mullet, capelin, salaka, smelt).

For those who do not live near the blue sea, the most affordable will most likely be fresh frozen capelin. So we'll cook with it.



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Second to other marine fish in size, capelin boasts a record content of iodine and vitamin B12. Selena in capelin is about 10 times more than in meat!

Many refuse to prepare this useful fish due to the fact that it is small and tinkering with it is too troublesome. Fortunately, our recipe for making capelin is as simple as possible!

Shkara from capelin Ingredients

• 500g capelin
• 2 bulbs
• 1 tbsp strong tea
• 1 tbsp lemon juice
• 1 tsp black pepper peas
• 1 tsp sugar
• 1 tsp salt
• 100 ml of vegetable oil
• bay-leaf

Preparation

1. Wash the capelin in the water. Cleaning fish and cutting off heads is a classic recipe prohibits (apparently, real sailors simply do not have time for such trifles). But if that bothers you, you can gut the fish.
   
   
   
2. Cut the bow with half rings.
3. Put the fish in a pan or pan this way: a layer of fish, a layer of onions and a part of the bay leaf, a layer of fish and so on. In some recipes, tomatoes and Bulgarian pepper are added to onions.
   
   
   
4. Pour in a separate bowl of salt, sugar and pepper. Add lemon juice, hot tea and mix until the salt and sugar dissolve completely.
5. Pour the fish with pouring and vegetable oil. Cover the lid, bring to a boil on a strong heat, and then put on the weakest and carcasses for 10-15 minutes. The capelin is very oily and soft, other fish may take longer.
   
   
   
6. You can even eat fish with bones. They're soft and useful. The liquid in which the capelin was stewed is also very tasty. Now you know, How to cook a capelin scale. Bon appetit!
   
   
   

If you constantly include capelin in the menu, providing the body with the necessary amount of natural iodine, then many thyroid diseases can be safely avoided.

And as studies show, saturated fatty acids of capelin contribute to reducing cholesterol levels in the blood and the disappearance of plaques on the walls of blood vessels.

"Site" It offers to prepare mackerel, which will taste no worse than red fish. And the secret of this dish is in a savory marinade, which reveals the taste of fish in a special way.

If you think it's hard to cook stuffed fish, I'm in a hurry to reassure you. Stuffed fish in Odessa is prepared very simply, but necessarily - with beets. For a chic feast, this special dish is perfect!