Marinade for fish on the fire on the grill. Cooking fish on a fire

1.2. Grate the prepared fish with salt inside and out, coat with oil, wrap in maple leaves, and then in a clean rag soaked in vegetable oil, tie with twine, coat with clay and put in hot ash. Turn carefully from time to time. The readiness of the fish can be determined by the cracking of the clay.

1.3. To do this, the carcass, cleaned and gutted, rubbed with salt and fat, should be wrapped in cabbage or maple leaves, and then in a clean rag soaked in vegetable oil, tied with twine and covered with clay with a layer of 2-3 cm, put in hot ash under the coals of a fire. After 15-20 minutes, the fish should be turned over on the other side, and after another 40 minutes it will be ready.

1.4. Take a medium-sized fish (for example, pike or bream up to 1.5 kg), salt it, cover it with a layer of wet clay 3-4 centimeters thick. Feel free to put in a fire on a thick layer of coals. And keep the fire burning for at least an hour. After that, take the "clay" fish out of the fire, break the clay and take out the fish, ready for amazing taste. By the way, her scales remain on the clay.

2 METHOD FISH COOKED IN FOIL

2.2. Fish with cheese in foil. Any large fish is taken, cut into pieces, rubbed with salt and seasonings, sprinkled with lemon juice, if desired, cuts can be made in pieces and pieces of cheese can be added there, wrapped in foil, cooked in the coals of a fire for about 15 minutes.

3 WAY FISH COOKED IN PAPER

3.2. Freshly caught medium-sized fish is heavily salted, you can sprinkle with fresh dill or various seasonings. Wrapped in newspaper (or paper). Fish should not be gutted or cleaned. It is plentifully moistened with water and the resulting package is placed in a fire and covered with coals. Cooking time depends on the size of the fish and the condition of the coals (hotter than for a barbecue, about the same as for a baked potato) - usually from 5 to 10 minutes. Then the coals are raked, the package is pulled out, unfolded, the scales remain stuck to the paper and the fish cooked in its own juice is in front of you.

3.3. Gut the fish cleaned from scales, rinse. Rub lightly with salt, wrap in thick paper or a rag, moisten one side with water and put in a hole dug in hot ashes, soaked side up. Cover with hot coals. After about 1-1.5 hours, the fish will be ready. Cooking time depends on the size of the fish and the condition of the fire. With this method of cooking fish, it is advisable to use food-grade aluminum foil.

3.4. It is best to cook fish according to this recipe weighing up to 1 kg. Gutted fish with gills removed, but in scales, rinse thoroughly, cut off the fins, rub the inside with salt to the best, coat with oily clay with a layer of 1-1.5 cm and bury in the hot coals of the fire. After half an hour or a little longer, the fish will be ready. All this time there should be hot coals in the fire. The fish is removed from the fire, freed from the coating, removing it along with the scales.

3.5. Make a fire on the sand. Gut the fish, do not remove the scales, rub the inside with salt, put spices. After the fire has heated the sand well, bury the fish wrapped in several layers of wet paper in it, make a fire from above. The dish will be ready in 40-50 minutes. In the same way, you can cook fish in the hot coals of a fire.

3.6. This is how pike and large perch are often cooked. The fish is gutted and salted. Inside the fish, you can put spices and oil to taste. First, the fish is wrapped in parchment paper, and then in several layers of newsprint. Some wet the paper with water. The bundle is placed on hot coals. When the paper is completely charred, the fish is removed from the coals, its surface is cleaned, and it is ready for use.

4 METHOD FISH COOKED IN PLANT LEAVES

4.2. Baked "in wild berries". Large fish (better than zander) are gutted, washed and salted from the inside. After that, a few peas of allspice and a bay leaf are put in the carcass. 3-4 cloves of garlic and fill the remaining free space with lingonberries or cranberries. Having tied up with twine or fishing line, the carcass is wrapped in several layers of wet paper and placed in ashes under the coals of a fire. After 30-40 minutes (during this time the package is turned over 5-6 times), the fish is ready. Eat cold!

5 METHOD MEAT (FISH) FRIED BETWEEN STONES

5.2. They pick up a flat stone slab, wash it and build a fire around it. When the stove is well calcined, fish prepared for frying (gutted, salted, with spices in the abdominal cavity) is placed on it. Turn over after about a quarter of an hour. After the same amount of time, the fish will be ready to eat.

6 METHOD FISH COOKED ON THE ROCK

6.2. Optimal use of a small catch of small fish.

From the network.
And most importantly, only salt is needed from the additional components.
Caught fish is gutted, cleaned, washed. You should always gut the fish and remove the gills. In the following, I will specifically note those rare cases when this is not necessary. Tablespoon-sized perch and smaller can be quickly and easily gutted with your finger. To do this, holding the fish in your left hand, back to the palm, carefully insert the index finger of your right hand under the gills, press the fish in the larynx area with your thumb and take out all the insides and gills with one effort. Cleaning perches, it makes no sense. In Karelia, the Arkhangelsk and Vologda regions, it is not customary to clean perches at all. And easy-to-clean fish should be cleaned. It's not worth being lazy.

Salted.
The salting process is similar to rubbing salt on a fish. It is necessary to rub thoroughly, especially the inner cavity. For frying, smoking, drying, large fish after salting should lie down under oppression, give juice (brine). The larger the fish, the longer it takes to salt. Before further use, the fish from the brine must be washed, slightly dried, or at least allowed to drain. Fresh brine can also be used to salt fish. The concentration of brine is determined by the potato. Ideally, a potato dipped in brine is only half heated. Use only non-iodized salt for salting fish!

He sits on the rampage.
Rozhon is a torch, split in half in the upper part. The fish opens up like a book and sits on the rampage. In practice, it is impossible to achieve such splitting, therefore, an ordinary twig made of non-carcinogenic wood is used. When using a twig, the unfolded fish is pierced from the sides with a twig, fixing a flat position. Fish on the go is located by the fire, i.e. twigs with fish are stuck at the fire as close as possible to the fire or coals. Where and is until ready. Readiness is determined by the whites of the eyes. The cooking process can be continued for longer. You can achieve the state of crackers from the fish. Who likes it better.

7 METHOD OF FRYING FISH ON SKIPS

7.2. Cooking fish on skewers (like a skewer. - Approx. Trans.) on a fire is simple and at the same time convenient. On skewers, you can fry perch, pike, salmon and other fish. The fish is gutted and salted, but the scales are not removed and the head is not separated. Whole fish are skewered on skewers. She is held over burning coals or a skewer with fish is stuck into the ground, tilted closer to the coals. The fish must be kept at a certain distance from the coals so that it does not burn, but is evenly fried.

8 METHOD OF FISH ON A SPIT

8.2. The fish is gutted, the scales are not removed, cut lengthwise and then across into portions, salted and strung on a skewer or rod interspersed with chopped onion rings and pieces of lard. The ends of the skewer or rod are placed over the coals on stands. The distance to the coals should be at least 5 cm. Fry for 8-10 minutes, turning the carcass from time to time so that it fries evenly. The fish is ready when it separates easily from the scales.

9 WAY FISH ON WIRE

10 METHOD OF COOKING FISH ON THE BOARD NEAR THE FIRE

The heat from the flame and hot coals of the fire must be strong. A board with fish is placed near the fire, tilting it slightly. The board should be at such a distance from the fire that the fish is fried as slowly as possible. A large salmon weighing 15 kg is fried until cooked for at least 6 hours.

According to the old rules, with this method of frying fish, it is recommended to burn a fire with alder wood and put a board with fish from the fire at a distance of two ax handles. During frying, the fish should be periodically sprinkled with brine. Despite the duration of cooking, it is still worth trying to fry fish in this way - the result justifies the work.

3. Scaled fish gut, rinse. Sprinkle lightly with salt, wrap
in thick paper or a rag, moisten one side with water and put in a hole,
dug in hot ashes, soaked side up.
Cover with hot coals. After about 1-1.5 hours, the fish will be ready.
Cooking time depends on the size of the fish and the condition of the fire.
With this method of cooking fish, it is desirable to use food aluminum
foil.
4. It is best to cook fish according to this recipe weighing up to 1 kg.
Gutted fish with gills removed, but with scales, rinse thoroughly,
cut off the fins, rub the inside with salt in moderation, coat with oily clay with a layer
1-1.5 cm and bury in the hot coals of a fire.
After half an hour or a little longer, the fish will be ready.
All this time there should be hot coals in the fire. The fish is taken from the fire
freed from the coating, removing it along with the scales.
5. Fish baked in paper
Make a fire on the sand. Gut the fish, do not remove the scales, grate from the inside
salt, put spices. After the fire has heated the sand well, bury it in
fish wrapped in several layers of wet paper, make a fire from above.
The dish will be ready in 40-50 minutes.
In the same way, you can cook fish in the hot coals of a fire.
6. The method is simple and gives good results.
This is how pike and large perch are often cooked. The fish is gutted and salted.
Inside the fish, you can put spices and oil to taste.
First, the fish is wrapped in parchment paper, and then in several layers.
newsprint. Some wet the paper with water.
The bundle is placed on hot coals. When the paper is completely charred, the fish
they take it out of the coals, clean its surface, and it is ready for use.

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Fish -, and if it is properly cooked, then even when fried, it turns out to be very healthy and tender.

However, few people are in a hurry to try making fish on the grill on the grill as an alternative to barbecue, and these doubts are understandable: cooking fish on an open fire requires observing several nuances and knowing the subtleties that will not allow it to stick to the grill, overcook or fall apart halfway to the plate .

That is why today we propose to master this useful skill and save yourself some cool recipes in addition.

What kind of fish can be grilled?

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Just as one of the main secrets of a delicious barbecue is, in the case of fish, choosing the right variety is the key to success.

There are types of fish that are not quite suitable for frying on an open fire - for example, flounder, sole and tilapia. They have very tender meat, and if you cook it on the grill, the fillet will fall apart into pieces and look unaesthetic, or even fall through the grate onto the coals. If you are wondering which fish is best for grilling on a grill, then here is a list of the top five options that the chef calls:

• sea ​​bass.

River fish can also be deliciously cooked on the grill, but it is better to fry it whole.

How to fry fish on the grill: cooking technology

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So, if you decide to cook fish on the grill using a grill, then we will start with the choice of coal. It is better to give preference to what is from deciduous trees, since charcoal from conifers can give your fish an unnecessary peculiar smell.

Next, the coals need to be heated to white - the thinner the steak and the more tender the fish, the stronger the heat must be so that it does not fall apart. By the way, to prevent this from happening, you need to turn it over as carefully as possible and only a couple of times.

Cooking time depends on the size of the fish, but as a rule, it takes about three minutes per centimeter of fillet, and the average frying time for one serving will take about 5-10 minutes for steaks and about half an hour for a whole fish.

We will talk about fish marinades a little later, but you can limit yourself to making cuts in the fillet and brushing the fish with a mixture of seasonings, salt, pepper, lemon juice and olive oil.

Also, you need to carefully lubricate the grate with oil (be sure to clean it!). On sale, by the way, there are also special grills that fix the fish. And don't forget to stir the coals during cooking to maintain a high temperature.

How to cook fish on the grill: the three most common mistakes

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As we have already said, baking fish on the grill may seem like a daunting task, but it’s not for nothing that they say: who is forewarned is forearmed. Below we give some tips on how to avoid the most common mistakes when cooking fish over an open fire.

Mistake #1: Fish stick to the grill

This most often happens for one or more of these reasons:

Grid not clean enough: Burnt debris from previous sessions creates a rough surface for fish to stick to.

Brazier not hot enough: When it is well heated, it quickly burns the fish and prevents it from sticking to the grate.

The fish is not ready yet: when it is well enough cooked, it will easily fall behind the grill without any extra effort on your part.

Mistake #2: The fish is falling apart

Typically, fish falls apart when grilled for two reasons:

You have chosen a type of fish or cut that is not suitable for cooking over an open fire, such as more delicately textured fish and thin fillets (we have already discussed this above).

You didn't leave her alone and you didn't let the fire do its thing. In the process of frying, you poked and pushed the fish too much, damaged it and thereby caused it to fall apart.

Mistake #3: Fish is overcooked

Overcooked fish is the unfortunate result of taking too long to cook or not using enough oil.

The key to tender fried fish starts with a hot fire. This will reduce the amount of cooking time, thereby preventing the meat from becoming too tough. Also, a hot fire will help prevent terrible sticking to the grate (as noted in point # 1).

How to cook fish on the grill in foil

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When grilling fish with a thin fillet, we advise you to pack it in foil, which will act as a buffer between the grill and the fish.

To do this, the fish needs to be cleaned, washed, cut into small pieces and distributed among pieces of foil. Lightly oil the fish on both sides, salt, pepper, rub with your favorite spices and, if desired, add a slice of tomato and onion rings. Seal portions and fry on the grill for about 20 minutes.

4 interesting marinades for fish on the grill

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There are a lot of marinade recipes for fish on the grill on the grill, as well as for. And none of them can be called "the best", because we are all different, just like our tastes.

That's why we invite you to experiment! Here are a few options on how to marinate fish for frying on the grill, if just smearing it with spices seems boring to you.

1. Greek Yogurt Marinade

This Greek-inspired marinade will take your guests to the shores of the Mediterranean. The creamy yogurt and vibrant flavors in this marinade are perfect for soft white fish like halibut.

Mix crushed ginger, garlic, mint, fresh lemon juice, a pinch of red pepper and turmeric. Pour the Greek yogurt over the mixture and stir until smooth. Marinate the fish for 30-60 minutes, and then send it to the wire rack.

2. White wine marinade

Do you want to add elegance? Take a bottle of white wine and add some freshly squeezed lemon juice and soy sauce to taste. Marinate the fish for 45-60 minutes before frying. Its mild sour taste makes this marinade best for light scaly fish such as pollock or tilapia.

3. Marinade from garden herbs

Summer is the greenest time of the year and the shops are full of fresh vegetables and herbs. Why not use them in a marinade? Take olive oil, then add balsamic vinegar, freshly squeezed lemon juice and a pinch of dried chili peppers.

Chop fresh parsley, oregano, basil, or any other green herb and add them to the marinade. Let the fish soak in this mixture for at least three hours before cooking. By the way, this marinade is great for cooking red fish (salmon, trout, pink salmon, chum salmon) on the grill, and for shrimp.

How to smoke fish in a smokehouse on the grill: 7 easy steps

If you are a happy owner of a smokehouse, then on the grill you can make yourself such a chic appetizer as hot smoked fish.

Step 1

Prepare the fish (for example, bream): gut, rinse and dry it thoroughly inside and out with a paper towel.

Step 2

Prepare the mixture for salting. To do this, mix coarse salt with spices for fish and black pepper. Rub the bream with this mixture and leave for two hours.

Step 3

Rinse the fish and dry with a towel. Now make vertical cuts all over the carcass so that it smokes better. To prevent the bream from falling apart, wrap it with twine so that the threads do not fall into the cuts.

Step 5

Soak sawdust for smoking in cold water for half an hour, and then spread it evenly over the foil that you will line the bottom of the smoker with.

Step 6

Place a drip tray in the smoker, and above it - a grate with fish. Close the smokehouse lid.

Step 7

Light up the grill and wait for the coals to heat up. Place the smoker in the grill for forty minutes. That's it, you can get beer out of the fridge and enjoy your bream.

Cooking on the grill or a fire is not only a fascinating process, but also very tasty. Dishes are considered more fragrant, tender and nutritious. The fish on the grill turns out to be low-fat, because no oil is used for frying. It is important to know which type to choose and how to marinate fish for barbecue on a fire so that it has time to cook.

Selecting fish and preparing the marinade

For barbecue on the grill, choose a variety that is quickly baked, fits completely and does not fall apart. Meat, cut into portions, does not stick to the skin and falls on the coals when turned over. A similar thing happens with a thawed product, so you need to choose only a chilled or freshly caught carcass from the river. For frozen, there are also several tricks that will help you bake delicious meat. As for the types, they choose absolutely any, it all depends on personal preferences.

Which fish is best? It is ideal to use salmon, trout, pink salmon, catfish, tuna, halibut. In these species, there are no small bones that will prevent you from enjoying food. The meat is quickly cooked on the grill, has a dense and tender structure, perfectly retains its shape. Carp is often baked, but this requires foil, as the meat falls apart. Pike is a bony fish, so it is not recommended to cook it on coals. The carcass is dry if you do not use foil. Seafood has a high price tag more often, but it is tasty, juicy and easy to prepare. River specimens must first be properly prepared in order to get rid of the smell of mud and bones.

How to marinate fish for grilling?

There are so many recipes that you can experiment every day. It all depends on the desires, the products available nearby and the time. However, the following rules must always be observed:

• do not keep the carcass in the marinade for a long time, otherwise it will fall apart;
• for cooking in nature, products that can be stored for a long time are used (mayonnaise, kefir or sour cream are not suitable);
• fish is much more tender than meat, so vinegar will make the carcass tough and sour;
• it is recommended to immediately rub the fillet with salt, it removes moisture and makes the meat more dense;
• it is impossible to soak in a plastic or metal container, otherwise the taste will be worse;
• when using low-fat varieties, you should additionally include oil in the recipe (it is better to cook in olive oil);

Lemon juice is perfect for a marinade, but not for charcoal red fish. The taste remains the same great, but the meat loses its color. It becomes paler and has a whitish coating. Lemon is best used at the very end, sprinkling the finished dish with it.

How to fry fish on the grill on the grill?

It is important to periodically turn it over for even baking, as well as monitor the coals. They should not be cold or burnt, otherwise the dish will not bake well. To prevent the fish from sticking to the grate, it is recommended to lay the carcasses only on a heated surface. Previously, it is abundantly lubricated with oil or any other fat. Some cooks advise rubbing the device with half an onion.

Grilling process

There are many of the most delicious recipes for marinades and charcoal dishes. Even a novice culinary lover can cook a barbecue from a fish. Products are always available at home or in the country, and they are also easy to take with you on a fishing trip. Large carcasses are recommended to be cut into several parts. You can bake whole fish if it is medium in size. It is enough to clean it of scales, remove the gills and internal organs.

A fragrant fish is obtained with a marinade of herbs. What you need and how to fry on coals:

• carcass - 2 kg;
• cilantro and dill - 50 g each;
• rosemary and thyme - 5 branches each;
• small onion - 2 pcs.;
• lemon - 1 pc.;
• black and red pepper, salt - to taste;
• olive oil - 4-5 tbsp. l.

Cooking steps

Cut the carcass, rinse under running water, wipe with paper towels. Finely chop the herbs with a knife (it is better to remove the branches and leave some leaves), mix with salt and seasonings. Squeeze the juice from the lemon and add to the bowl with spices, pour in the oil and mix well. Grate the carcass with the mixture, put it on the onion rings, leave in the room for 30-35 minutes. You can cook on the grill with onions, putting everything on the grill, or cut the carcass into small pieces and use a skewer. It does not take long to fry the fish - it will be ready in 10-13 minutes.

A fish baked on foil is suitable even for home cooking in the oven or on a grill pan. It is also easy to make on a hike: on coals, a grill or a barbecue. It is advisable to use a carcass without small bones - salmon, trout, mackerel. Carp, pike are not quite suitable, but they will still be tasty. What you need for a fish kebab:

• carcass - 0.6 kg;
• fresh herbs (dill) - 1 small bunch;
• garlic - 3-5 cloves;
• olive or vegetable oil - 40 ml;
• lemon - 1 pc.;
• black pepper and salt.

How to marinate fish for baking?

First, cut it (peel, remove large bones) and chop. If the carcass is large, then it is divided into several large pieces or steaks, if it is small, they are only gutted and cut off the head with the tail. Rinse and dry with paper towels. Sprinkle with spices, salt and rub well. Chop the greens, mix with chopped garlic and put on the fillet. Cover tightly with foil and place on the grill. In the absence of a barbecue, you can use an extinct fire by burying the bundle in hot coals. Roasting lasts up to 10-12 minutes, then you need to get the carcasses in foil and let them cool slightly. After 5 minutes, unroll the baked fish, pour plenty of lemon juice over it and serve.

How to cook river fish so that the smell of mud is not felt?

It should be soaked in cold water for one hour, then rinsed well, gutted, cleaned of scales and rinsed again under water. After that, you need to pickle the carcasses or just rub with various spices and salt. Small specimens can be fried on skewers during a picnic. The larger one should be cut in half or divided into several large pieces. In this case, be sure to use foil, otherwise the meat will fall apart.

It was previously said that you should not use lemon for red varieties. Grilled red fish marinade is best prepared from wine, which has a pleasant taste and unique aroma due to various spices and ginger. Ingredients for the dish and how to make:

• salmon, salmon or trout - 1.5 kg;
• wine (it is better to take white for a dish, but red is also suitable) - 300 ml;
• olive oil - 5 tbsp. l;
• soy sauce - 2 tbsp. l;
• chopped ginger - 50 g;
• sugar - 4 tbsp. l;
• ground black pepper, salt, nutmeg, a mixture of peppers.

Prepare the fillet by removing large bones, pat dry with napkins. Mix the crushed ginger with spices, salt, oil and wine. Pour sugar, mix thoroughly and place pieces of red fish into the mixture. Leave at home for half an hour or in the refrigerator for two. Bake on a fire in the usual way, using a grill for fish, skewers or foil.

The classic marinade for grilled red fish kebab does not contain alcohol, but it turns out just as tasty. The meat will be tender with a pleasant sourness, but the color of the carcass may change slightly. What is used for cooking:

• red fish fillet - 1 kg;
• lemon - 2 pcs.;
• olive oil - 4 tbsp. l;
• garlic - 2-3 cloves;
• salt, white or black ground pepper, dried marjoram.

Prepare the carcass: rinse, remove the bones and dry with a paper towel, cut into slices if necessary. Mix dry spices, pour oil, juice from two lemons and finely chopped garlic into a bowl. Grate the lemon zest, add the fillet to the bowl and leave for 40-60 minutes. The oil is needed to keep the meat from sticking to the grill. You can do without olive oil when using foil, because red varieties always turn out juicy.

How to cook fish on coals?

Marinated meat should be placed on the grill (you can first wrap it in foil) and install the device on the grill. They use, as a rule, birch or oak firewood, as well as special coals. The dish will be prepared for about 10-20 minutes, depending on the heat and the main product.

Grilled fish kebab is considered a very tasty and simple option for dinner or a family lunch. There are many simple recipes that allow you to cook a dish even on the banks of the river. They require nothing but pepper, salt and a little oil. River fish on the grill turns out to be bony, so it is recommended to choose marine species.

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 pickled 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

Chop 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, it can be prepared in advance and taken 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.