Capelin lives its life in shoals in the Barents Sea. It is a small fish, and similar in taste and texture to herring. It is considered a delicacy in many regions around the world.


Barents Sea

Maximum size

Lenght: Up to 8 inches

Weight: Up to 1.5 ounces

Alternative name

Latin: Mallotus villosus

Nutritional value in 100 g raw capelin

Energy: 779 kJ or 186 kcal

Fat: 10.8g
Saturated fatty acids: 2g
Trans fatty acids: 0g
Monounsaturated fatty acids: 5.6 g
Polyunsaturated fatty acids: 1.6 g
Protein: 17.5g
Cholesterol: 178mg
Carbohydrates, in total: 0g

Vitamin A: 101µg
Vitamin D: 0µg
Riboflavin: 0.27mg
Foliate: 30µg
Vitamin B12: 7µg

Iron: 3.3mg
Selenium: 0.04µg

The Fish:
Capelin spawn in winter and early spring at depths of between 20 and 60 meters on sand and gravel seabeds in Finn mark, northern Troms and The Kola Peninsula. Eggs are secreted in the substrate until hatching in May and June. Capelin have a very high mortality rate, with many dying after spawning, although surviving capelin can live for five years. Capelin are an important source of food for other species, especially cod and herring.
Norway administers the capelin stock in the Barents Sea in cooperation with Russia.

Wild Catch:
Capelin is mainly caught in the winter between December and January. Most vessels use purse seine, although some use pelagic trawl when the capelin stocks are found closer to the shore.

Capelin is especially rich in protein that builds and maintains every cell in the body.

More nutritional data can be found at