How to prepare fish for grilling. How to prepare a barbecue or grill - important points for a delicious dish

Fish cooked on charcoal is not inferior to meat in popularity and is always present in the diet of summer residents. It is tasty, healthy and cooks quickly. It is customary to lay pre-marinated fish on the grill or grill.

General pickling rules

How to marinate fish for grilling and should it be done? Someone prefers to enjoy the taste of the fish itself, while someone wants extraneous flavors. The main thing is to choose the right marinade: it will be different for each type of fish.

Fish is more tender than meat, so other sauces for grilling it are needed - softer and less saturated.

So that the pieces or carcasses do not fall apart during baking, it is not recommended to marinate them for more than an hour.

The most suitable utensils for keeping fish are made of ceramic or glass. Plastic and metal containers should be avoided.

It is better not to put salt in the marinade, otherwise the flesh of the fish will be dehydrated. You need to salt it after removing it from the grill when serving.

Marinating red fish for barbecue has its own peculiarities. It goes well with lemon, but its flesh loses its rich color from acid and becomes covered with an unsightly coating. Connoisseurs advise not to add lemon juice to the marinade, but sprinkle already baked fish with it or make cuts in the pulp before frying and insert citrus pieces into them. You can put olive oil, garlic, thyme in the filling.

To prepare a marinade sauce for fish, berry juices, white wine, lemon juice, vegetable oil, as well as herbs and spices are suitable.

In marinades for white fish, you can add white wine, beer, lemon, tomatoes, thyme, garlic, white pepper.

For fatty fish, ginger, mustard, orange juice, horseradish, tarragon, corn or olive oil, and beer are well suited.

River fish can be sprinkled with lemon juice 15 minutes before baking.

marinade recipes

with ginger

For 500 grams of fresh fish you will need:

• ginger (fresh root) - 40 grams;
• lemon juice - 50 ml;
• soy sauce - a glass;
• rice vinegar - 50 ml;
• granulated sugar - 50 grams;
• chili pepper - half a pod.

Grate the ginger root, cut the chili into pieces. Combine lemon juice, soy sauce, rice vinegar and sugar and mix, divide into two equal portions. Add half of the chopped ginger and chili to one part, place the pieces of fish, put the remaining ginger and chili on top and pour the second portion of the marinade. Leave for half an hour.

Ginger, chilli and lemon provide fish with a savory taste

Marinade for red fish

This fish is tasty even without marinade, but a properly prepared sauce will add spice to it, make it more tender and fragrant.

The filling contains the following ingredients:

• olive oil;
• garlic;
• sesame;
• sugar;
• soy sauce.

Finely chop the garlic with a knife, put in a glass bowl, add sesame seeds, sugar, olive oil, soy sauce and mix. Immerse the fish in the marinade for 30-60 minutes.

Another version of the marinade sauce is very simple. Mix spices, chopped aromatic herbs, pepper and salt to taste and rub carcasses or pieces of red fish with them. Leave for 20 minutes, then put on the grill.

With honey

Experienced chefs have noticed that it is best to pickle fish without acid: this way it will not fall apart, its flesh will be dense and the carcasses will remain intact. To prepare this sauce, you will need the following ingredients:

• liquid honey;
• garlic;
• chilli;
• olive oil;
• salt;
• fresh rosemary.

Put the honey in a bowl (if it is not liquid, heat it in a water bath), add chopped chili pepper (possible in powder) and garlic passed through a press. Salt all this, pour in olive oil and mix until a homogeneous mass is obtained. Throw a branch of rosemary into the finished marinade. Cut the fish into pieces, immerse in the sauce for half an hour.

Grilled fish marinated with honey and rosemary turns out juicy and fragrant

Universal

This sauce can be prepared for any fish. For 100 grams of sour cream, you need to take a few drops of lemon juice, a little chopped dill, parsley and cilantro, ground pepper and salt to taste.

For mackerel

Four tablespoons of vegetable oil (preferably olive), 100 grams of soy sauce, four cloves of garlic, a mixture of peppers and coriander.

Fragrant spicy filling is well suited for mackerel, for which you need to take:

• olive oil - two tablespoons;
• adjika - a tablespoon;
• water - three tablespoons;
• garlic - two cloves;
• ground cumin - two teas. spoons;
• coarse salt - to taste.

Grind garlic, add oil, adjika, cumin, salt, pour in water and mix. Put the fish in a bowl with filling and leave for 15 minutes.

For zander

Finely chop one onion with a knife, add 4 tablespoons of olive oil and 2 teaspoons of lemon juice.

For trout and salmon

Grind a bunch of dill and a bunch of cilantro, add three cloves of grated garlic and pour over a glass of martini.

For another filling option, you will need the following ingredients:

• soy sauce - half a glass;
• tabasco sauce - ¼ teaspoon;
• dry white wine - half a glass;
• garlic - 1 clove;
• drinking water - half a glass;
• onion - 1 head;
• brown sugar - 2 tablespoons;
• ground black pepper - ¼ teaspoon.

Chop the onion and garlic, add the rest of the ingredients and mix. Put the pieces of fish in a bowl with marinade and leave for 20-30 minutes.

Soy sauce goes well with red fish, it turns out fragrant and salty

For cod

Add dried herbs (thyme, thyme) and a bunch of dill to the olive oil. Cod should not be marinated in "heavy" sauces, otherwise it will simply fall apart.

For coho salmon

Combine two tablespoons of olive oil, a teaspoon of regular mustard, a tablespoon of grain mustard, pepper, salt and a bunch of herbs.

For sturgeon

Sturgeon shish kebab is a delicacy. For a kilogram of fish fillet, you will need the juice of one lemon, a teaspoon of turmeric and coarse salt. All components are mixed, the fish is placed in the sauce and put in the refrigerator for an hour. Pieces of sturgeon are laid out on a wire rack or strung on skewers.

Grilled sturgeon served with vegetables and greens

For sea bass, pike perch and dorado

Required:

• olive oil - half a glass;
• white wine (dry) - half a glass;
• lemon juice - a tablespoon;
• sage - two spoons;
• a bunch of parsley (chopped);
• salt and ground pepper - ¼ teaspoon each.

Place all ingredients in a bowl and mix. Pour the fish carcasses with the mixture and let stand for about an hour before sending to the grill.

The traditional Mediterranean marinade for dorado necessarily includes olive oil, herbs and lemon.

For catfish

You will need olive oil, four tablespoons of vodka, three tablespoons of soy sauce, two cloves of garlic, a teaspoon of any fish seasoning.

For carp

Oriental spicy marinade is well suited for carp or carp. To prepare it, you need to take:

• olive oil - ½ cup;
• soy sauce - ½ cup;
• garlic - 2 cloves;
• paprika - a teaspoon;
• ginger root (grated) - a teaspoon;
• salt to taste.

Finely chop the garlic, add all the other ingredients and mix. Soy sauce itself is salty, so it's important not to add too much salt. Before grilling, marinate the fish for about half an hour.

Well-chosen marinades will make the fish tastier and more tender.

It is pointless to say that fish is a tasty and healthy product - everyone already knows this! But we learned from the chef of one of the best restaurants in the capital how to choose the right fish and how to cook fish skewers on a fire in order to preserve its value as much as possible.

How to choose and prepare fish for grilling?

The freshness of the fish can be determined by the external signs of the carcass: it should have bright gills (from pink to red), clear pupils, smooth scales and no foreign odors. The meat of steaks and fillets should be of a dense texture and have a rich color.

Pay attention to the storage conditions of fish in the trading network. The storage temperature of chilled fish is from 0 to -2C, the shelf life is not more than 48 hours. Frozen fish should be stored at a temperature not exceeding -18 C.

3 grilled fish recipes

For grilling, it is better to take fish with dense meat, fatty, but with a minimum amount of bones. Norwegian salmon, trout, mackerel, herring, sea bass, dorado, sturgeon, tuna are ideal for barbecue.

To make the fish juicy, it is advisable to marinate it in a sealed container or in a plastic bag with a zipper. Large steaks can be marinated for up to three hours; fillets and shellfish 15 to 30 minutes.

It is very important that the heat in the grill is strong, then the fish will be covered with a crispy crust and will not fall apart. You can determine the readiness of coals by white haze. During the frying process, do not forget to stir the coals in the grill.

Aromatic grilled mackerel with cumin

You will need:

• mackerel 4 pcs

For marinade:

• adjika 1 tbsp
• vegetable oil 2 tbsp
• garlic 2 cloves
• ground cumin 2 tsp
• sea ​​salt (medium or coarse)

For submission:

• lemon and greens

Prepare the fish: remove the entrails, remove the gills and head. Make a few diagonal cuts on both sides so that the aroma of spices penetrates inside.

Preparing the marinade is very easy. It is important that it is made with love, then the fish will turn out very tasty!

Mince the garlic. Then place all the ingredients in a dish, add 3 tablespoons of water and stir. Carefully place the mackerel in the marinade and let sit for 15 minutes.

Prepare the grill grate or brazier in advance. Lubricate it with oil so that the fish does not stick during the baking process and separates well when ready.

Grilled fish time 7-9 minutes per side.

Serve with herbs and lemon.

Sturgeon shish kebab in pomegranate sauce

Sturgeon is a fleshy and very delicate fish. Remember that it is important not to overcook this fish, otherwise it will turn out dry.

You will need:

• sturgeon fillet 1 kg

For marinade:

• ground turmeric 1 tsp
• medium sized lemon 1 pc.
• sea ​​salt to taste

For submission:

• prepared pomegranate sauce narsharab

Prepare the fish: carefully remove the skin from it and dry the fillets.

Cut the sturgeon into small pieces of 2.5-3 cm.

For the marinade, combine lemon juice, salt and turmeric. Place the fish in the marinade and refrigerate for 30-40 minutes. After the fish is soaked in the marinade, carefully thread the pieces onto the skewers.

Turn the fish constantly. Cooking time 15 minutes. Serve with pomegranate sauce and vegetables.

Grilled salmon in soy marinade

A good cook knows that it is enough to sprinkle salmon with lemon before cooking on a fire. But there are lovers who are looking for new variations in the preparation of their favorite product. This marinade gives the fish an unusual aroma and an unusual spicy taste.

We will need:

• Norwegian salmon 4 steaks

For marinade:

• vegetable oil 2 tbsp
• dry white wine 1/2 cup
• soy sauce 50 ml
• ground ginger 0.5 tsp
• ground pepper to taste
• salt to taste
• lemon juice 1 tsp

Mix all the ingredients (except salt) and place the salmon steaks in it. Put in the refrigerator for 10-15 minutes. Drain off excess liquid and place on a barbecue grill. Cook for 12-15 minutes, basting occasionally with marinade. Salt a little at the end of cooking. It is important not to oversalt, as the soy sauce already has a salty taste.

Serve with lemon wedges and herbs.

Happy enjoyment!

Grilled fish is ideal for fatty fish with dense meat. Such qualities of fish will allow you to create a luxurious dish that will cause a lot of delight among guests and family and simply cannot go unnoticed. The main advantage of grilling fish is that excess fat and harmful combustion products are removed during frying. To the table you get a tasty, healthy and satisfying dish worthy of the cuisine of the best European restaurant. Cooking fish on the grill is quite simple and fast. To diversify your home menu, try cooking fish according to our recipes. This section contains recipes for grilled fish using various additives (spice mixtures, marinades, sauces) that will give the finished dish an original taste and delicate aroma.

There are 110 recipes in the "Grilled fish" section

Mullet on the grid

Mullet is suitable for both frying and barbecue. The recipe for mullet on a grill with herbs is a classic for a picnic menu. The fish does not require any fancy marinades, cooks quickly, and has few bones. Ready grilled mullet is simply shifted ...

Grilled fish (on the grill)

That's luck! For any fisherman, tench is a welcome trophy! How to cook fish on the grill so that the tench remains juicy? The recipe for grilled tench is very simple, the tench does not even need to be cleaned. It is best to cook it on the same day, without leaving...

Many people know how to grill meat and poultry, but few have tried fish. In this article, we will tell you how to fry red fish on a grill, whether it be pink salmon, trout, salmon or salmon.

Going on a picnic but want to try something new and delicious?

Instead of the traditional meat kebab, cook red fish on the grill.

For this dish, trout is ideal.

Pink salmon can be cooked whole, and trout, cut into mouth-watering steaks.

The recipes for this delicacy are very easy to prepare, and preparation does not take much time.

How to fry red fish on a charcoal grill?

A little about the benefits of red fish.

The value of this delicacy is in its fat. It contains omega-3 and omega-6 acids.

Why are these acids useful?

• keep youth;
• strengthen immunity;
• normalize blood pressure, cholesterol levels;
• strengthen the walls of blood vessels.

Compared to meat, fish skewers are much easier to digest and do not create a feeling of heaviness after eating.

Pink salmon or trout is not only a dietary product, but also a source of all vitamins and amino acids. No wonder doctors recommend eating this product to pregnant women.

And recent studies confirm that eating red fish reduces the risk of sunburn.

We will cook fish steaks on the grill.

Preparing fish for cooking

The choice of fish variety depends on taste preferences.

Who likes more juicy pulp, chooses trout.

For lovers of diet food, pink salmon is suitable.

For those who like fatter meat, the choice is salmon or salmon.

The meat of red fish is very tender, so you need a sharp knife for cutting.

If you decide to cook the whole fish carcass, then make a few small cuts on the sides, so it will bake better.

Don't forget to remove the gills from the head. They contain harmful substances and have an unpleasant aftertaste.

Cooking:

• It is necessary to rinse fresh fish in running water, wash off the mucus. (In order not to waste time preparing the fish, you can buy already gutted and peeled)
• Sprinkle with coarse salt to make it easier to peel the skin from scales. Then we gut the carcass, remove the fins, tail, cut off the head.
• When everything is ready, rinse well inside the carcass.
• Cleaned fish must be cut into steaks.
• Pieces should be no thicker than 5 cm in order to better fry.
• And now immerse the steaks in the marinade for 1 - 2 hours.

Frozen pink salmon is better to thaw immediately in the marinade.

Grilled fish marinade

For the marinade of fish barbecue, various spices, seasonings, sauces (soy, pomegranate, chili) are used.

Our marinade is the simplest - classic.

Suitable for trout and salmon.

Required:

• lemon;
• bulb onions;
• salt, black pepper (or white pepper with lemon slices, it is more fragrant).

We cut the onion into half rings, salt, knead with our hands so that it gives juice.

Put the pink salmon steaks in a deep container, alternating layers with onions.

Squeeze the juice of a lemon from two halves into a marinade with fish. Add pepper, salt to taste, leave to soak.

The fish is marinated on average from 30 minutes to 2 hours.

Ideally, it is better to pickle it like this: soak everything in the evening, put it in the refrigerator, and cook it the next day.

Pink salmon meat, unlike trout, is much drier, and so that the flesh does not dry out after frying, it is better to leave it in the marinade longer. The longer the pieces marinate, the juicier the fish will be after frying.

How to fry red fish steaks on the grill?

We kindle the coals.

Before frying, prepare the grate correctly: heat well, remove, wipe with vegetable oil and heat again.

The grid is ready.

When the coals turn white, we check the temperature of the heat, raise our hand over the place where we will put the grate, if it is impossible to hold the hand for more than 2 seconds, then the heat is enough.

The heat should not be too strong, otherwise the fish will dry out.

For coals, it is desirable to choose firewood from hardwood trees. From them, the heat is softer, gives an additional flavor to the fish kebab.

When the pieces of fish are saturated with marinade, you can start cooking:

1. Lay the marinated salmon steaks on a wire rack.
2. We start frying.
3. As soon as the juice began to stand out, you can turn it over to the other side.
4. We try to turn the grate more often, as fish kebab cooks much faster than meat.
5. Remove the steaks from the grill carefully so that the pieces do not fall apart. This is done with special tongs.

We determine the readiness of pink salmon steaks by pressing the pulp - it should spring a little and separate from the bone.

The meat of the fish is very tender.

Serve fragrant slices of pink salmon with rice, mashed potatoes or grilled vegetables. The dish is decorated with lemon slices, sprinkled with fresh herbs.

Various sauces are also suitable. Alternatively, add white wine to the marinade and drizzle over each steak before serving.

So, for the perfect trout or pink salmon steak, you need:

• pieces of fish, no more than 5 cm thick for better frying;
• marinade (onion, spices, lemon);
• properly prepared grid;
• firewood from deciduous trees, for good coals and giving extra flavor to the dish.

There is nothing complicated about how to fry red fish on a grill.

You can surprise family and friends with a hearty and healthy treat.

This is a very tasty meal.

We hope now that you know how to grill red fish, you will cook it more often!

Bon appetit!!!

With the approach of the barbecue season, lovers of outings and cooking on an open fire remember their favorite recipes for marinades and sauces, are interested in new ones, looking through modern culinary magazines and open spaces of Runet blogs.

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

One of the main factors affecting the taste of the finished dish is the choice of the right fish. Fatty red varieties are best - trout and salmon. You can replace this fish with sockeye salmon or coho salmon, they are more affordable and budget-priced, 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 even more.

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

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

Before marinating a fish for grilling, it is necessary to rinse it in running water and remove what the manufacturer left. You can cut off the head and tail, fins, cut off the edges of the abdomen. Cut large fish in half, small-sized carcasses - leave as a whole. If there is a desire, the fish can be milled at all, and a delicious soup can be prepared from the remains of the ridge.

The most common and best option for cooking fish on the grill is to use a special grill. Tender fillets will be evenly fried during the cooking process, and the grill will hold the meat. However, it is worth considering that the width of the fish should not exceed 3 cm.

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, then it is recommended to soak them in cold water overnight, then they will not burn and smoke. For this method of cooking fish on coals, a thin fillet of a small fish is suitable.

Marinades for fish

Classical

Ingredients:

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

Cooking:

1. Cut the onion into thin half rings, and slice the lemon. Put the products 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 put 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:

The fish prepared according to this recipe, after baking, is obtained in a spicy "fur coat". This marinade is suitable for red fish.

Ingredients:

• Red sweet onion - 2 pcs.;
• Bulgarian 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.

Marinade preparation:

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

   In order for the spices to penetrate better, shallow grooves can be made 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 the grill or in foil.

"Liquid" pickling method

Such a marinade for fish on the grill can be used to soak any fish, especially if it has a pronounced river smell. It is 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;

Marinade preparation:

1. Dissolve salt and sugar in warm water, add pepper and bay leaf.
2. Grate the lemon zest on a grater (only the colored part, the white part will be very bitter in the marinade), add to the water along with the lemon juice..
3. Add vinegar, vegetable oil and mustard to the marinade. It is recommended to use mustard for marinade preparation with grains, they will give a more pronounced and bright taste to the fish.
4. Soak the fish in the finished 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 quickly marinated 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 - a teaspoon;
• A little salt.

Marinade preparation:

1. Gut a fresh fish, after thoroughly cleaning it from scales. Cut off all unnecessary parts, from them and small roach you can cook an ear on a fire.
2. Season the carcass with salt and ready-made spices, rubbing the mixture thoroughly. Inside the fish, salt and also add a little spice.
3. Peel the onion from the husk and cut into thick rings, without disassembling them, put them inside the abdomen. Add slices of lemon or lime there for piquancy.
4. Put the fish in a bag, flavor 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. Put the marinated fish on a greased grate so that it does not stick. And bake on hot coals. The approximate baking time is 10-15 minutes on each side.

This type of fish not only has rather fatty meat, but also has a rather specific smell. You can soften the unpleasant odor with a 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.

Grilled fish:

1. Cut off the head of the mackerel, clean the inside of the films.
2. Cut the fish lengthwise, making an incision along the ridge, and carefully cut out the bones. Expand "book".
3. Grind the garlic and herbs, remove the zest from the citrus. Add vegetable oil, salt and freshly ground pepper to these components. Rub the fish with the resulting sauce.
4. Cut fresh tomatoes into rings, put on one side of the carcass, cover with the second part. The more tomato is used as a filling, the tastier and juicier the fish will turn out. For reliability, you can fix the belly with the filling with toothpicks.
5. Cook fish on the grill, or bake in foil over charcoal.

Marinades give the fish not only sharpness and piquancy, but also unique flavors.

When preparing the marinade, it is important to consider:

1. ♦ The salt in the marinade will keep the fish pieces from falling apart when cooked
2. ♦ If onion is present in the marinade, then you need to cut it finely and salt it 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 it

The most popular marinade recipes for fish

Recipes are 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

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

With vinegar

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

Chop the onion and herbs, mix with the rest of the ingredients, coat the fish with the 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 the barbecue

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

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

• Dry white wine - 150 g
• cilantro - 1 bunch
• Garlic - 4 cloves
• Onion - 3 pcs.
• Dill - 1 bunch
• Juice of one lemon
• Black ground pepper - to taste
• Salt - to taste

Grilled

• Red dry wine - 200 g
• Deodorized oil - 4 tbsp. spoons
• Provencal dry herbs - 2 tbsp. spoons
• Black ground pepper - to taste

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

The preparation of any marinade comes down to the primitive mixing of all its components. If the fish is cooked as a whole, then, in addition to the outer sides, it should be filled with marinade and its abdomen. 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.

In any marinade recipe, if desired, you can make changes. 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 spoiled.

Serving fish to an impromptu table in nature

While the fish is being cooked, you should take care of the vegetable accompaniment, or rather the side dish. The taste of fish is well set off by ordinary boiled rice, you can cook it in advance and take it with you. Rice can be warmed up 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, grilled vegetables cooked with fish will also go well with fish.

As a drink, fish is served with white or rosé wine, “sour” soft drinks, such as apple juice, homemade lemonade.

As a sauce, you can use mayonnaise, ketchup, soy sauce, spicy adjika, tkemali or tartar sauce.