Fish is a unique product that has a huge amount of useful substances. Experienced cooks usually divide it by origin: river, sea and ocean.

Most often, fish soup is boiled from small fish soup, and dried or salted. But besides this, there are many more ways to prepare various fish dishes, for example, baked fish over a fire. This does not require any special skills or abilities. All recipes are easy and simple and do not require much time.

Secrets of properly baked fish over the fire

There are several simple rules on how to cook fish over a fire, following which you will get such a delicious dish as aromatic baked fish.

• If you decide to use river fish for cooking, but are in doubt because of the smell of mud, don’t worry. Just place the fish in cold water diluted with vinegar (ratio 5/1) for a couple of hours.
• The tastiest fish is at the end of summer, when it is enriched with omega fats.
• When frying over a fire, under no circumstances should you turn it over several times. Otherwise, the fish on the fire will not turn out juicy, with a beautiful crispy crust, but dry and overcooked. First you need to fry it until cooked on one side, and only then on the other.
• It’s up to you to decide what kind of fish to cook over a fire, but in any case it’s better to get a special grill for cooking grilled fish.
• You can make your own seasonings and marinades for fish. Or you can use store bought ones.

Before you begin the process of cooking fish, you can prepare a special marinade. Its recipe is simple, but it will give the dish a breathtaking aroma and taste. The amount of marinade presented is enough for three medium-sized fish.

Ingredients:

• water - 3 tablespoons;
• lemon juice - 50 ml;
• vegetable oil - ½ cup;
• mustard - 1 tablespoon;
• 9% vinegar - 1 teaspoon;
• bay leaf - 2 pieces;
• sugar - ½ teaspoon;
• salt and pepper - a pinch.

Preparation:

• Pour lemon juice and water into a mixer bowl, add mustard, salt, pepper and mix.
• Slowly pour vegetable oil into the resulting mass, stirring continuously.
• Soak each fish in the prepared marinade and let it sit for half an hour.
• To prevent the fish from sticking to the grill, do not forget to grease it with butter.

Fresh fish baked on the fire

Ingredients:

• live fish weighing at least 700 grams and no more than 1 kilogram - 3-4 pieces;
• onions - 3 pieces;
• seasoning for fish;
• salt.

Preparation

So how to cook fish over a fire? Easily!

1. First, gut the fish, remove scales, and rinse. The fins, head and gills can be left on. Season with spices and salt on all sides.

2. Peel the onion and cut into rings. Place the rings inside the fish without taking them apart.

3. Make shallow cuts on the fish, like you would on a sliced ​​loaf. Pack it in and put it in the refrigerator to marinate for two hours.

4. Once the time is up, place a fish net or grill over the fire and grease it with oil to prevent the fish from sticking to the metal. After placing the fish next to each other, close the mesh.

5. Fry the fish until golden brown, about 15 minutes, then turn over and fry the other side for the same amount of time.

The fish (on the fire) is ready.

Note

If for some reason you are contraindicated for eating fried foods, you can also cook a dish like fish in foil over a fire. Once the fish has marinated, wrap it in foil and place it on the grill. The cooking time is also 30 minutes.

at the stake

Frozen fish is in no way inferior in taste to fresh fish. It is best to take fillet, as it does not require pre-cleaning and there are practically no bones in it.

Ingredients:

• pangasius fillet (this is a fatty fish, which makes it especially juicy and tasty);
• marinade for fish, the recipe for which is described above.

Preparation

1. First, defrost the fillet, drain off excess water, and dry with a paper towel.

2. Roll the pangasius fillet in the marinade, put it in a plastic bag, put it in the refrigerator for 1 hour.

3. Place the fish on the grill and fry on both sides for 10 minutes on each.

Fish cooked on the fire this way is very tasty. In addition, children like it because it does not require additional cleaning before eating.

Baked red fish

The choice of red fish for cooking over a fire is large - trout, salmon, chum salmon, salmon, pink salmon and others. Take the fish you like and start cooking.

If your choice fell on not very fatty fish, you can bake it according to the same recipe, but not over an open fire, but in foil. And remember, fish in foil over a fire turns out no less tasty, but it is more healthy.

You can buy ready-made steaks or take a whole fish, clean and cut it into the desired pieces.

Required ingredients:

• red fish steaks, 1.5-2 cm wide;
• lemon juice - one small spoon per steak;
• seasoning for fish;
• salt.

Preparation

1. Rub the fish steaks with salt, seasoning and lemon juice.

2. Leave the fish in a cold place for a couple of hours to soak.

3. Place the steaks on the grill and begin the frying process.

4. Red fish is fried in the same way as the rest. 15 minutes on one side until golden brown and 15 minutes on the other.

How and with what to serve baked fish

Carefully place the cooked fish on plates. Serve with fresh or baked vegetables, any greens. You can prepare a vegetable salad with it or boil, bake, or stew potatoes. Boiled rice is also perfect for a fish dish.

If the baked fish turns out to be slightly dry, which often happens with red fish, you can serve it with tartar sauce, which you can make yourself or buy at the store, or cream sauce.

To prepare the latter, take butter, melt it in a saucepan with a thick bottom, add any finely chopped herbs and simmer. Pour the prepared sauce over beautifully plated steaks, fish fillets or whole fish.

Bon appetit!

Representatives of the salmon family are distinguished not only by their rich taste, but also by their beneficial properties. The presence of polyunsaturated acids relieves stress and depression, strengthens the body's immune system. Trout is a fatty fish and contains 208 kcal per 100 g. product – 20 gr. proteins, at least 14 g. – fats. A complex of minerals and vitamins A, E and D allows you to restore biochemical processes in the body. You can cook fish using any known methods, and trout in foil on the grill will turn outdoor recreation into a real feast.

Simple recipe

Components:

• trout;
• lemon;
• 2 cloves of garlic;
• parsley, cilantro;
• salt, pepper - to taste.

Cooking steps:

1. Clean and gut the fish, rinse under cold water. Divide into portions. Dry with a paper towel.
2. Grind the garlic along with the herbs, add lemon juice to the mixture.
3. Rub the prepared fish with salt and pepper and leave for 7-10 minutes.
4. Grease the foil with refined vegetable oil. Place the fish skin side down, top with herbs and garlic, cover with the other half of the fish.
5. Wrap the resulting envelopes tightly and place the trout in foil on the grill over the coals. Cooking time: 8-10 minutes on each side.
6. Then, without unwrapping the trout, wait 10 minutes so that the meat absorbs all the piquant taste of the herbs and garlic.
7. Serve with sour cream sauce and fresh vegetables.

Baked steaks

Components:

• trout;
• orange;
• ginger;
• 2 tbsp. spoons of Dijon mustard;
• salt, pepper - to taste.

Stages:

1. To prepare delicious fish baked in foil, you will need steaks. You can purchase ready-made trout or gut it and cut it yourself into 1.5-2 cm thick.
2. Grind the orange zest, combine with pepper and salt, Dijon mustard, and generously grate the steaks. Peel the ginger, cut into thin slices, and place on top. Leave the meat to marinate for 15 minutes.
3. Grease the foil with butter, place the steak and a slice of orange on top. Wrap each portion tightly.
4. Bake on a wire rack to obtain a beautiful pattern on each side for 5-7 minutes. Once cooked, there is no need to rush to unwrap it and let the fish absorb the citrus aromas.
5. Garnish with chopped herbs and serve with classic fresh vegetable salads.

Recipe in the oven

Components:

• trout fillet;
• garlic clove;
• 50 gr. honey;
• 75 ml soy sauce;
• dill;
• lemon.

Stages:
1. You can cook valuable fish not only on the grill. The dish will also be delicious when baked in the oven.

2.First you need to prepare the marinade. Add liquid honey and chopped garlic to soy sauce. Can be enriched with any spices - ginger, thyme, rosemary.

Traditionally, trout is served with a sauce made from butter, lemon and cream.

3. Pour the marinade over the fish fillet and leave to soak for 15-20 minutes.

4. Wrap the finished trout in foil and place on a baking sheet.

5.Bake in an oven preheated to 180° for 20 minutes.

6.Serve, garnished with caramelized cherry tomatoes.

Stuffed fish on the grill

Components:

• trout;
• 2 onions;
• 300 gr. champignons;
• 150 ml white wine;
• dill, basil;
• lemon;
• salt, pepper - to taste.

Cooking steps:
1.To create the recipe you will need a whole trout. It is better to choose medium carcasses, approximately the same size. You can also stuff large trout, dividing it into portions after cooking.

2.Rinse the carcasses in cold water and place on a cutting board. Make a shallow cut from the rear fin to the gills. Remove the insides and rinse again.

3.Then you need to remove the skin without damaging the fish meat. Take the head in your left hand, and the tail in your right hand. With a sharp movement, pull the head towards the tail, breaking the ridge, then change to the opposite direction. The skin is easily removed, preserving the integrity of the trout meat.

4. The filling recipe is very simple. Peel the onion and cut into half rings. Peel the champignons, rinse, chop into thin slices. Season the mixture with salt and pepper, add chopped herbs.

5. Pour wine over the carcasses and leave to marinate for half an hour. 10 minutes before the end of the process you also need to salt the fish.

6.After marinating is complete, stuff the trout with a mixture of mushrooms and herbs. Grease the foil with butter and wrap in 3-4 layers.

7. You can bake on a wire rack or place envelopes on top of the smoldering coals. Trout does not need high heat, otherwise the meat will turn out dry. Cooks for 5-7 minutes on each side.

8. Traditionally, sprinkle the finished dish with lemon juice and serve with assorted vegetables.

Tips for grilling:

1. Grill or campfire recipes require the use of fresh fish. If you cannot find fresh ones, it is important to defrost the carcasses correctly so as not to disturb the fiber structure. For trout, you do not need to use heat; you need to remove the product from the freezer and place it on the bottom shelf. And after defrosting, you can begin the cutting process.
2. does not lose its taste, both with and without foil. By wrapping trout in shiny envelopes, you can be sure that the delicate skin will be preserved; food foil also preserves the juiciness of the meat as much as possible.
3. For barbecue, both coals and firewood (birch, aspen) are used. Choose in the ratio of 1 kg of fish per 1.5 kg of coal/wood. The raw materials must burn out thoroughly, and only then can you begin the cooking process.
4. For trout, you should not use more than 3 spices; the richness of the spices should only highlight the delicate taste of the meat. In addition to traditional herbs, it is recommended to enrich recipes with rosemary, thyme, sage, bay leaves, marjoram and white pepper.

Preparing a flavorful dish in nature is not difficult. Basic spices and trout are all you need to make this recipe come true. Healthy fish will allow you to enjoy the rich taste without harming your figure. About how to cook trout on the grill without foil.

Some dishes of modern cooking come to us from the distant past. They are usually prepared with a minimum amount of spices, but require special processing. For example, charcoal fish suggests that it will be baked outdoors, where there is access to an open fire. You can also use a grill for these purposes, and even if there are no such possibilities, use a conventional oven, but then the fish will not turn out as tasty, there will be no corresponding aroma.

Purchasing ingredients

The choice of products also deserves special attention. The fact is that charcoal fish, the recipes of which involve baking in foil, must be fatty enough to provide itself with juice during heat treatment and not have a specific taste. It is also desirable that there are few bones in it. This is why mackerel and carp are best suited for baking, but any fish can be cooked using a similar recipe.

Ingredients:

Mackerel - 2 pcs.;

Half a lemon;

Mayonnaise - 150 grams.

Firstly, it is necessary. If you prepare it outdoors, then this process can be done at home, so as not to waste time on vacation. Remember that the longer it is in the marinade, the tastier the dish will be. In order for charcoal fish in foil to marinate well and get the desired taste, it must be thoroughly cleaned. The inner black membrane and, in some cases, the gills should be removed. Then transverse cuts are made on it so that the meat is well soaked. Fish seasoning is used as a marinade, which is mixed with mayonnaise, salt, pepper and the juice of half a lemon. With such spices, charcoal fish in foil will get a pleasant smell and will not lose its own taste due to excess spices.

Baking

It can last for quite a long time, if, of course, it stays in the refrigerator. In this case, the minimum soaking period is 30 minutes. Then the main product must be prepared for baking. In order for charcoal fish in foil to cook well, it must be wrapped quite tightly, preferably in several layers. You can prepare it in two ways. The first involves the presence of a special grill, with the help of which the fish is fried over coals. The second method involves raking out the ash from the fire, placing wrapped fish there, and then covering it with coals. In this case, the fire is not lit, but cooked using residual heat. Typically, charcoal fish in foil should be baked for about thirty minutes, but if you leave it a little longer, nothing bad will happen. The main thing is that it is not raw.

It is consumed hot, but if you let it cool, the taste will change significantly. That is why many people prefer to eat this dish chilled. This fish is served directly in foil. It will serve as a kind of plate for the dish, and the fact that the mackerel was taken from the fire in exactly this form will only stimulate the appetite.

As the barbecue season approaches, lovers of forays into nature and cooking over an open fire remember their favorite recipes for marinades and sauces, are interested in new ones, looking through modern culinary magazines and the expanses of Runet blogs.

Grilled fish is much healthier than fatty meat, and cooking takes literally a few minutes (the coals will take longer to burn through). The main thing is to choose the right marinade for the fish, bake it and you can enjoy a delicious dish.

One of the main factors influencing the taste of the finished dish is the choice of the right fish. The best fatty red varieties are trout and salmon. You can replace this fish with sockeye salmon or coho salmon; they are more accessible and affordable, but no less tasty. But it’s better not to use pink salmon; the fish is already quite dry, and hot coals will dry it out even more.

If the fish carcass is frozen, in order to cook it over an open fire, it must be defrosted according to all the rules, otherwise the fish will fall apart during the frying process. You can defrost the carcass by placing the fish on the bottom shelf in the refrigerator, leaving it out in the evening. By morning the fish will be ready to be seasoned with aromatic spices and seasonings. At the same time, all the taste qualities of the product and attractive appearance will be preserved.

The defrosting process can take up to 10-12 hours.

Before marinating fish for grilling, you need to rinse it in running water and remove what the manufacturer left behind. You can cut off the head and tail, fins, and cut off the edges of the abdomen. Cut large fish in half, leave small carcasses whole. If you wish, you can fillet the fish and make a delicious soup from the remains of the ridge.

The most common and optimal option for cooking fish on the grill is to use a special grill. The tender fillet will cook evenly during cooking, and the grill will hold the meat. However, it is worth considering that the width of the fish should not exceed 3cm.

If you plan to cook fish on skewers or skewers, then the size of the pieces should depend on the diameter of the skewer; the larger it is, the thicker the fillet is cut. It is not recommended to cut thicker than 5 cm.

If wooden skewers are used, it is recommended to soak them in cold water overnight so they will not burn or smoke. For this method of cooking fish over coals, thin fillets of small fish are suitable.

Marinades for fish

Classical

Ingredients:

• Onions - 2 pcs;
• Lemon 1 piece;
• Garlic - 2-3 cloves;
• Salt, pepper, herbs - to taste

Preparation:

1. Cut the onion into thin half rings and the lemon into slices. Place the ingredients in a bowl and lightly mash with your hands until the juice appears.
2. Squeeze a couple of cloves of garlic through a special press, add salt and pepper, fresh chopped herbs to taste, spices and seasonings.
3. Stir and rub the fish with this mixture. If the carcass is whole, pieces of lemon, onion and herbs can be inserted into the belly of the fish.
4. Marinate for up to 2-3 hours, no more, otherwise the fish will turn out sour, then cook on a wire rack.

Dry method with a spicy twist:

After baking, fish prepared according to this recipe comes out with a spicy “coat.” This marinade is suitable for red fish.

Ingredients:

• Red sweet onion – 2 pcs.;
• Bell pepper – 2 pcs.;
• Chili pod – 1 pc.;
• Garlic – 2 cloves;
• Lemon – 1 pc.;
• Some fresh herbs - cilantro and parsley;
• Olive oil – 85 ml;
• Coarse salt and freshly ground pepper.

Preparing the marinade:

1. Chop all vegetables and herbs very finely or grind through a meat grinder. Add spices and fresh herbs.
2. Rub dry and clean fish with the resulting mass and leave for several hours so that the fish is saturated with aroma.
   

   To help the spices penetrate better, you can make shallow grooves on the skin with a sharp knife without cutting through the fillet to the ridge.

3. Once the fish is marinated, it can be baked on the grill on a wire rack or in foil.

“Liquid” method of marinating

This marinade for grilled fish can be used to soak any fish, especially if it has a distinct river smell. It’s very tasty to bake silver carp on the grill according to this recipe.

Ingredients

• Lemon – 1 pc.;
• Water – 250 ml.
• Vegetable oil – 80 ml;
• Mustard - a tablespoon;
• Apple cider vinegar – 2 tbsp. spoons;
• 2 bay leaves;
• A tablespoon of sugar;
• A teaspoon of salt;
• Freshly ground pepper;

Preparing the marinade:

1. Dissolve salt and sugar in warm water, add pepper and bay leaf.
2. Grate the lemon zest (only the colored part, the white part will be very bitter in the marinade), add to the water along with lemon juice..
3. Add vinegar, vegetable oil and mustard to the marinade. It is recommended to use mustard with grains to prepare the marinade; they will give a more pronounced and bright taste to the fish.
4. Soak the fish in the prepared marinade for several hours, after which it can be baked on a wire rack or in foil.

For freshly caught fish

Freshly caught fish can be marinated fairly quickly using simple ingredients and ready-made fish seasoning, which is extremely convenient in “camping” conditions.

Ingredients:

• Lemon – 1 pc.;
• Onions – 2 pcs.;
• Seasoning for fish - teaspoon;
• A little salt.

Preparing the marinade:

1. Gut the fresh fish, first thoroughly cleaning it of scales. Cut off all unnecessary parts, from them and small roach you can cook fish soup over a fire.
2. Season the carcass with salt and prepared spices, thoroughly rubbing the mixture. Salt the inside of the fish and also add some spices.
3. Peel the onion and cut into thick rings, without disassembling them, place them inside the belly. Add slices of lemon or lime for some piquancy.
4. Place the fish in a bag, season with the remaining lemon, squeezing the juice into the bag, and put it in a cool place for a couple of hours if possible.
5. Place the marinated fish on a greased grill to prevent it from sticking. And bake over hot coals. Approximate baking time is 10-15 minutes on each side.

This type of fish not only has quite fatty meat, but also has a rather specific smell. You can soften the unpleasant aroma using marinade.

Ingredients:

• Mackerel - 2 fish;
• Garlic – 3 cloves;
• Lime – 1 pc.;
• Fresh tomatoes - 3 pcs.;
• A little parsley;
• Salt and seasonings;
• Vegetable or olive oil.

Cooking fish on coals:

1. Cut off the head of the mackerel and clean the membranes inside.
2. Cut the fish lengthwise, making a cut along the ridge, and carefully cut out the bones. Unfold it book-side.
3. Grind the garlic and herbs, remove the zest from the citrus. Add vegetable oil, salt and freshly ground pepper to these ingredients. Rub the fish with the resulting sauce.
4. Cut fresh tomatoes into rings, place on one side of the carcass, cover with the other part. The more tomato you use as a filling, the tastier and juicier the fish will be. For reliability, you can secure the belly with the filling with toothpicks.
5. Cook the fish on the grill, or bake it in foil over coals.

Marinades give fish not only sharpness and piquancy, but also unique flavor shades.

When preparing the marinade, it is important to consider:

1. ♦ Salt in the marinade will prevent pieces of fish from falling apart during cooking
2. ♦ If the marinade contains onions, then chop them finely and add salt to release the juice
3. ♦ It is better to replace vinegar with lemon juice so that the fish does not fall apart
4. ♦ The fresher the fish, the less time it takes to marinate

The most popular fish marinade recipes

Recipes are designed for 1 kg of fish

Marinade for fish with white wine

• Dry white wine – 300 g
• Soy sauce – 200 g
• Sugar - 4 tablespoons;
• Fresh ginger – 100 g
• Deodorized oil - 5 tbsp. spoons
• Greens - to taste

Mix all ingredients. Coat the fish with marinade and leave it to marinate for 1 hour.

Marinade with lemon

• Lemon (juice and zest) - 1 pc.
• Garlic - 2 cloves
• Deodorized oil - 2 tbsp. spoons
• Marjoram - to taste
• Salt - to taste

Chop the garlic. Squeeze the juice from the lemon and finely chop the zest. Mix the ingredients, coat the fish with marinade and leave to marinate for 1 hour.

With vinegar

• Vinegar 9% - 1 tbsp. spoon of vinegar
• Parsley - 1 bunch
• Thyme - 4 sprigs fresh or 2 tbsp. spoons of dry
• Bay leaf - 2 pcs.
• Onions - 1 pc. (large)
• Salt - to taste

Chop the onion and herbs, mix with the rest of the ingredients, coat the fish with marinade and leave to marinate for 1 hour.

With sauce

• Soy sauce - 2 tbsp. spoons
• Ground black pepper - to taste
• Deodorized oil - 6 tbsp. spoons
• Coriander - 1 tbsp. spoon
• Garlic - 4 cloves

Fish on barbecue

• Vodka - 4 tbsp. spoons
• Soy sauce - 4 tbsp. spoons
• Spices for fish - 2 tbsp. spoons
• Ground black pepper -; taste
• Garlic - 3 cloves

Chop the garlic, mix with the rest of the ingredients, coat the fish with marinade and leave it to marinate for 1 hour.

• Dry white wine – 150 g
• Cilantro - 1 bunch
• Garlic - 4 cloves
• Onions - 3 pcs.
• Dill - 1 bunch
• Juice of one lemon
• Ground black pepper - to taste
• Salt - to taste

Grilled

• Dry red wine – 200 g
• Deodorized oil - 4 tbsp. spoons
• Dry Provençal herbs - 2 tbsp. spoons
• Ground black pepper - to taste

Mix all the ingredients, coat the fish with marinade and leave it to marinate for 1 hour.

For smoking

• 2 large onions
• Salt - 4 tablespoons
• Vinegar 9% – 300 ml
• Unrefined oil - 300 ml
• Garlic - 1 head
• Allspice - 3 peas

Chop the garlic and onion, mix with the rest of the ingredients, coat the fish with marinade and leave it to marinate for 1 hour.

Preparation of any marinade comes down to the primitive mixing of all its components. If the fish is cooked whole, then, in addition to the outer sides, the belly should also be filled with marinade. Pieces of fish are coated (poured) with marinade.

Although the marinade contains preservatives (salt, vinegar, sugar), it should not be stored for a long time, much less reused.

You can make changes to any marinade recipe if desired. For example, remove some spice, or replace it with another. But you should not replace the main ingredient (vinegar, wine, lemon juice, etc.), otherwise the dish can simply be ruined.

Serving fish to an impromptu table in nature

While the fish is being cooked, it is worth taking care of the vegetable accompaniment, or rather the side dish. The taste of fish is well complemented by ordinary boiled rice; it can be prepared in advance and taken with you. You can heat the rice in foil with the addition of vegetable oil and herbs. Moreover, envelopes with a side dish can be prepared at home. Baked or boiled potatoes and grilled vegetables cooked with fish will also go well with fish.

White or rose wine, soft drinks with sourness, such as apple juice, homemade lemonade, are served as a drink with fish.

You can use mayonnaise, ketchup, soy sauce, spicy adjika, tkemali or tartar sauce as a sauce.

Weekends, vacations are time for relaxation. Some people like to lie on the couch, others are attracted by forests, mountains, rivers, lakes. It doesn’t matter where you spend this weekend, it’s important that you remember it for a lifetime.

When going on a picnic, vacationers most often buy meat and cook kebabs. This is the tradition. What if you try to break the stereotype by preparing delicious fish dishes. But on what? The answer is obvious - a portable grill. This is a special device designed for cooking food over an open fire. , cooked on the grill, has a pleasant aroma and a special taste.

What kind of fish should I cook?

Having decided to go to nature, you can take any fish, or catch it yourself. It could be:
- mackerel;
- crucian carp;
- carp;
- bream;
- salmon;
- cod;
- another.

It is better to cook medium-sized fish whole; large fish should be divided into parts. For cooking “tender” fish, special devices are sold - barbecue grills.

Methods for cooking fish on the grill

1. The easiest way is on a wire rack.

Don't want it to burn? Be careful - turn over every 5 minutes. To give the dish a special aroma, it is advisable to use the coals of fruit trees:
- apple trees;
- rowan;
- alders;
- plums.

2. Fish baked in foil.

Don't have a grate at hand? Don't be upset. You won't have to sit hungry. Wrap the gutted, washed, salted, peppered, oiled fish in foil (several layers) and place on the coals. Don't forget to turn over.

It is best to use large salmon. Before skewering the fish, it should be left to marinate for 30 minutes.

Preparation of the marinade: mix lemon juice, soy sauce, ginger, adding salt and pepper to taste.

After 30 minutes, remove the fish fillets, thread them onto skewers, and place on the grill.

Pour the remaining marinade over the fillets. In about half an hour you will be able to enjoy a delicious dish.

Important: Make sure that the skewers are well secured.

Clean and wash the fish (it is convenient to clean the fish with a fish scaler). Make several cuts on both sides of the skin, add salt and pepper. Place onion cut into rings in the belly. To prevent it from falling out (if the cut is large), you can connect both parts with toothpicks. Take a few spoons of cream, add lemon juice, a little vegetable oil, crushed herbs.

Mix everything, put the fish there. Let it sit for about 20 minutes. During this time, heat the coals and place a grate on the grill. It will take about 25 minutes to bake well.

This method is very similar to the one described above. The difference is that you can cook a whole medium-sized fish using this method. After the pike perch or crucian carp has gone through the entire processing process, the fish is skewered and wrapped well in foil. They put it on fire.

Important: to prevent the juice from leaking out, close all edges well.

What is the secret to cooking delicious fish on the grill?

1. To avoid drying out over the fire, choose fatty varieties: salmon, mackerel.
2. Do you want to have more juicy and tasty meat? Use different marinades.
3. Don't forget about spices such as pepper, onion, paprika, salt, soy sauce.
4. Cook small fish whole, cut large fish into pieces.
5. When making cuts, do not overdo it. They should be small.
6. Start putting fish on the coal when you see a white coating.
7. Are you using a wire rack? Lubricate it with vegetable oil (so that it does not stick).8. Remember: you need to keep an eye on the fish. Do not leave the grill unattended.

How long has it been since you had a really BIG CATCH?

When was the last time you caught dozens of HUGE pike/carp/bream?

We always want to get results from fishing - to catch not three perch, but ten kilogram pikes - what a catch! Each of us dreams of this, but not everyone can do it.

A good catch can be achieved (and we know this) thanks to good bait.

It can be prepared at home or bought in fishing stores. But stores are expensive, and to prepare bait at home, you need to spend a lot of time, and, to be fair, homemade bait does not always work well.

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