Capelin Roe Review: A Delicious Twist on Classic Seafood

Name: My Unwavering Love for Capelin Roe: A Delicious Twist on Classic Seafood
Item: Santa Bremor Caviar with Shrimp #1
Rating: 5
Author: tomWalker7

My Unwavering Love for Capelin Roe: A Delicious Twist on Classic Seafood

summarizeEditor's Summary

I've been hooked on seafood since I was a kid, and capelin roe has always been a staple in my household. Growing up in a small town, it wasn't always easy to find fresh seafood, but my parents made do with what they could afford. Fast forward to today, and I'm still a big fan of capelin roe, but now I buy it more often for cooking. The quality of the roe remains top-notch, and I appreciate the simplicity of the glass jar it comes in - you can still see the quality of the roe through it. For 180 grams of roe, you'll now pay around 150 rubles, which is a great value for money. I've tried other types of seafood, but capelin roe remains my go-to choice. It's a versatile ingredient that's perfect for sandwiches, salads, or as a cooking ingredient. Plus, it's packed with protein and omega-3 fatty acids, making it a great addition to a healthy diet.

settingsSpecifications

Tat8/10

Koku8/10

Fiyat9/10

Kabuk7/10

Meyve7/10

Kalite9/10

Malzeme6/10

VerdictPerfect

Yumurta7/10

Paketleme8/10

One thing that's remained unchanged is the quality of the roe. It's still as delicious as ever, and I appreciate the simplicity of the glass jar it comes in - you can still see the quality of the roe through it. General Info

I remember my grandma always having a jar of capelin roe in her fridge for sandwiches. Now it's mine, and I'm glad you can find it in any store for a price between 120 to 220 rubles. Prices have actually dropped recently. For 180 grams of roe, you'll now pay around 150 rubles, which is a great value for money.

Packaging

The packaging has changed over the years, but the roe itself remains the same. The only thing that's changed is the mention of other seafood products on the label - it's still a regular glass jar, but you can see the quality of the roe through it.

The roe itself has a pinkish hue, and sometimes you can see little bits of shrimp or other seafood in it.

On one side of the jar, there's the ingredients list, which isn't exactly exciting, but it doesn't turn me off either.

Ingredients

Roe: capelin roe, Atlantic herring roe; vegetable oil, drinking water, cooked shrimp (**K-kidney shrimp; **I-indo-western Pacific shrimp; **V-Titi crab), Antarctic krill meat, sugar, salt, flavor enhancers, egg yolk, potato starch, dried skimmed milk, xanthan gum thickener, acidity regulator: lactic acid, colorants: carmines, paprika extract.

Texture, taste, and aroma

The roe itself is quite dense, with a high mayonnaise content, so it holds its shape really well. When you open the jar, you immediately get a whiff of shrimp and fish, but it's not overpowering - it's actually quite pleasant. It's almost like a pâté: it's easy to spread on bread, and you can make some nice spreads with it.

As for the taste, it's nice and balanced. It's not too salty, not too fatty (although it's actually very fatty, but you don't really feel it in the taste), and it's got a nice shrimp flavor.

Recipe for Baked Mussels

Recently, my favorite mussel delivery started adding rice to them, so I had to take matters into my own hands. Let me preface this: I'm no sushi expert - I just do what tastes good to me. I've been experimenting with making my own spicy sauce, and I'm really happy with how it turned out. To make it, you'll need 1 can of crab, 60g of cream cheese, sriracha sauce to taste, and 1 big clove of garlic.

Next, just mix everything together really well and give it a taste. Some people like to add in some extra herbs and spices, but I'm happy with it just as it is.

Now, it's time to prepare the mussels. Just give them a good rinse to get rid of any loose bits, and then fill them with our spicy sauce.

Finally, just pop them in the oven at 180°C for 10 minutes, and they're done!

Recipe for Mussels with Spicy Sauce

I use the same spicy sauce for the topping, but I make the mussels a bit differently. I use a special machine to make the mussels, and I add the filling in the center. I like to use crab and cucumber, but there are loads of other options.

Then, I carefully place the 'sausage' onto a piece of nori seaweed and roll it up.

I've found that cutting the rolls into neat pieces is a breeze.

Next, I spread a layer of wasabi mayonnaise on each piece. Using a teaspoon makes it easy to get an even coat.

Then, I pop them in the oven for about 7 minutes. The result is absolutely delicious!

Taste of the finished product

As someone who regularly makes these rolls and mussels, I can confidently say that I'm impressed with how this product performs. Of course, using a specialty tobiko or masago would be ideal, but those are hard to find and pricey. This option is a more budget-friendly alternative.

I love that the wasabi mayonnaise has a distinct crunch from the bursting ikura, and there's even a subtle crab flavor lurking in the background.

As for the mayonnaise, it's definitely present, but it doesn't overpower the dish with an oily taste. That's a major plus in my book, and it's a big reason why I keep coming back to this product.

The Verdict

Given my long history of loving this product, I highly recommend it. It's tasty, affordable, and perfect for baking – what more could you ask for? Sure, if you're strictly following a healthy diet, this might not be the best choice, but I'm not one to turn down a treat every now and then. It's just too delicious!

My go-to recipe for sushi rice

This crazy-delicious bulgur dish in an Asian style with urchin sauce is a must-try

The mussels that I cooked earlier

This super-spicy noodle dish from China is not for the faint of heart

Sushi sandwiches are the perfect snack for sushi lovers

live_helpFeatured FAQ

What is capelin roe and where does it come from?

Capelin roe is a type of seafood made from the eggs of the capelin fish, which is commonly found in the North Atlantic and Pacific oceans. It's a rich source of protein and omega-3 fatty acids.

How do I store capelin roe to keep it fresh?

To keep capelin roe fresh, store it in the refrigerator at a temperature below 40°F (4°C) and consume within a few days of opening. You can also freeze it for up to 6 months.

Can I cook with capelin roe?

Yes, capelin roe can be cooked in a variety of ways, including baking, grilling, and sautéing. It's a great addition to salads, sandwiches, and pasta dishes.

Is capelin roe safe to eat for pregnant women?

While capelin roe is generally considered safe to eat, pregnant women should consult their doctor before consuming it due to the risk of mercury poisoning.

Can I use capelin roe as a supplement?

Yes, capelin roe can be used as a supplement due to its high content of omega-3 fatty acids and protein. However, it's essential to consult with a healthcare professional before adding it to your diet.

How much capelin roe should I eat per day?

The recommended daily intake of capelin roe varies depending on individual needs and health status. Generally, 1-2 tablespoons per day is considered a safe and healthy amount.