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Capelin

Capelin

Capelin belongs to the salmon family and is a pelagic schooling fish that thrives in cold, Arctic, and boreal waters of the North Atlantic, North Pacific, and Arctic Ocean. It primarily lives in the upper water layers, often in temperatures near freezing. Capelin is a small fish, rarely exceeding 20 cm in length and usually weighing under 50 grams. The main capelin fishery is linked to the large spawning migrations that typically occur from January to March, depending on the spawning stock and region. This fish is a key species in the marine ecosystem and an important food source for cod, seals, and seabirds. Capelin meat is lean and mild in flavor, and due to its high nutritional content and abundant occurrences, it's mainly used for the production of fishmeal and fish oil, but it also serves as excellent bait and can be smoked or salted.

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Mackerel

Mackerel is a pelagic schooling fish widely distributed in temperate and subtropical waters worldwide, including large parts of the North Atlantic and the North Sea. It thrives in a broad spectrum of water temperatures, often near the surface. Mackerel is a sleek fish typically weighing between 250 and 500 grams, but can reach up to 60 cm in length and exceed 3 kg. The main mackerel fishery in Norway generally takes place from August to October, but it's also available during other periods, depending on spawning migrations and stock availability. Mackerel meat is dark, firm, and extremely rich in omega-3 fatty acids, vitamin D, and B12, making it a popular and healthy food fish. It's exceptionally well-suited for grilling, frying, smoking, and marinating.

Herring

Herring is a schooling fish that thrives across large areas of the North Atlantic and the North Sea, often in coastal regions, and adapts to a wide range of water temperatures. It's a relatively small fish, rarely exceeding 40 cm in length, but plays a crucial role in the marine ecosystem and supports a significant fishery. Herring fishing occurs at different times depending on the stock, with the main spring spawning herring season from January to March, and summer spawning herring from June to August, making it available year-round. Herring meat is tender, rich in omega-3 fatty acids, vitamin D, and B12, and is excellently suited for various preparation methods such as smoking, salting, marinating, frying, and grilling.