Home / Khachapuri / How to grill tench. How to cook tench fish: delicious and quick recipes for the whole family

How to grill tench. How to cook tench fish: delicious and quick recipes for the whole family

28.05.2020 Khachapuri

If you like fatty, tender, not bony fish, then baked tench is what you need. A minimum of bones, a maximum of hearty and fatty meat is a real delight for fish lovers. The recipe is outlined for cooking in the oven, but it is also relevant for marching conditions... Lin can be baked in foil in the coals of a fire.

  • milk 1 l
  • lemon 2 pcs.
  • parsley, pepper, salt to taste

Step-by-step cooking recipe

Step 1

Gutted lines must be soaked in salted milk for a couple of hours. This is done to eliminate that very unpleasant scent of tench.

Step 2

While the fish is soaking, prepare the rest of the ingredients: lemon, parsley and some aromatic spices.


Step 3

We rub each fish inside and outside with spices, inside each we put a couple of lemon slices and parsley (amount to taste).


Step 4

We wrap each fish in foil.


Step 5

We bake for 30 minutes at 180-200 degrees. 5-10 minutes before the end of cooking, the foil must be opened so that the fish dries slightly and fries.


Tench is a very popular fish. She is valued by mistresses not only because of her delicate taste, but also for unpretentiousness: there are a lot of options for how to cook tench deliciously.

Tench is a freshwater inhabitant... It is small in size, on average - 500-600 grams. True, there are even larger specimens.

Fish tench: product features

Its body is short, but thick and dense. But the scales are small, very closely packed, but soft, moreover, covered with a thick layer of mucus. This makes it difficult to clean the fish.

Flavoring features

Tench meat is juicy, with a barely noticeable sweetish aftertaste. Properly cooked, this river dweller tastes a bit like chicken, but, unlike it, it is considered dietary: the fat content of tench does not exceed 8%, and the calorie content is only 40 Kcal. True, tench is a rather bony fish, but its taste is more than worth it.

This fish has one more drawback: its meat has a faint smell of mud, which is not to everyone's taste. In order to get rid of it, the fish must be kept in cool water for several hours before cooking. If you have little time, it's easier to do: dilute a few tablespoons of salt in a liter of cold water and rinse the carcass with this solution.

The nutritional value

Like other members of the carp family , fish tench is rich fluorine, iodine, zinc, chromium, manganese, iron, copper and other substances vital to humans. Not to mention vitamins: the meat of this river resident contains not only vitamins A, B and C, but also trace elements of the PP and E groups useful for vision and the circulatory system. Nutritionists advise including tench dishes in the diet for people suffering from arrhythmia, heart disease , gastritis and other disorders of the digestive system. It is also useful for diseases of the thyroid gland.

Tench can be prepared in several different ways:

How to quickly clean a tench

Before cooking tench, it must be cleaned of mucus and scales. There are several ways to do this.

The first one is quite time consuming: first, the fish must be rinsed in cold running water. Then pour boiling water over on both sides - from this, the mucus rolls into lumps, and it can be easily removed with a knife. You need to remove the scales with a blunt knife so as not to damage the skin, from the tail to the gills.

Second way takes very little time. You can quickly clean the fish tench by washing off the mucus cold water... After that, it remains only to rub the scales with a metal washcloth or a fine grater.

After cleaning, you need to cut the abdomen from head to tail, trying not to push the knife deeply so as not to damage the liver (otherwise it will be impossible to get rid of the bitterness). The cleaned and gutted tench must be thoroughly rinsed in a large number running water. The fins, tail and head can be cut or left, depending on the recipe.

Tip: it is better to clean the tench in a bowl of water - this way the scales will not scatter around the kitchen.

Lin stewed with mushrooms

This dish will perfectly decorate not only an ordinary dinner, but also festive table. To prepare it, you will need:

Cut the peeled fish into 4 - 5 pieces. Divide the champignons into 4 parts and fry with onions in vegetable oil until tender. Place the mushrooms on the bottom of a deep baking dish and fish on top. Sprinkle everything with salt, pepper and lemon zest and garnish with parsley on top.

Pouring preparation

Now you need to make the sauce... To do this, grind the flour with vegetable oil; here you can add a little wine. Pour the fish with this mixture and send to the oven. Cook this dish at 180 degrees for 40 minutes. You cannot keep it longer, otherwise it will lose its taste and appearance.

Place the finished slices in the center of a wide dish, and place the mushrooms around. And sprinkle with parsley on top. Any fish side dishes - rice, baked potatoes - perfectly complement this dish.

Steamed tench in a slow cooker

it low-calorie dish, thanks to which it is great for both people who are struggling with overweight and those who care about their health.

To make it, you need the following ingredients.

Divide the fish into pieces, salt, add a little ground pepper and mixture for fish dishes... Chop the onion in half rings and chop the potatoes in quarters. Line the bottom of the container with onions. Place fish slices on it, between them - lightly salted potatoes. Pour water into the multicooker, install the wire rack and bowl with fish. It takes 25 minutes to cook.

Lay the finished delicacy on a dish, decorate with a pattern of fresh tomatoes and herbs. You can invite guests to the table!

Oven baked tench

Tench fish cooked in this way is especially juicy and tasty. For cooking, you need only three products:

  • 2 - 3 fish;
  • some butter;
  • and green dill.

Salt the cleaned and washed fish, sprinkle with any seasoning for fish. Lubricate the outside and inside of the carcass butter... Place a few sprigs of dill inside for a scent. And put in the oven for half an hour.

You need to bake the dish at a temperature of 180 degrees. To make the food more juicy and tender, it is worth pulling it out of the oven several times and pouring it over with the leaked juice.

Ling with garlic in the oven

You can also make a more exclusive version of this dish in the oven. Take the following ingredients:

Grate the garlic or pass through a garlic press. Combine it with salt, pepper and seasoning and place in mayonnaise. Rub the prepared fish inside and out with this mass. Place the slices on a greased baking sheet and place in an oven preheated to 200 degrees for 20 minutes.

As soon as the fish is covered with a golden crust, you can remove it from the oven. This dish is usually served with herbs and tomatoes.

Tench aspic

It is known that not only pork and chicken meat, but also some fish are suitable for jellied meat. Tench belongs to such breeds. For a cold “New Year's” meal, you need products that are available in any home. For 1 kg of tench you will need:

  • 1 to 2 medium-sized onions;
  • 1 large carrot;
  • parsley root (1 piece weighing about 50 g);
  • 2 tbsp. l. gelatin powder;
  • and salt with black pepper.

Separate the head from the fish, cut the rest of the carcasses into small pieces, add salt and leave to soak for 2 - 3 hours. During this time, you need to prepare the fill. Pour all vegetables and herbs with water and put on fire. After boiling, let the mixture cook for about 15 minutes, then send the fish heads there. After half an hour - an hour they will need to be pulled out, and instead of them put the rest of the meat in the broth. And cook for another half hour.

After that, it remains to strain the broth through cheesecloth and add gelatin diluted in cold water to it. Pour half of the liquid immediately into the prepared container and let set. Then put the vegetables and fish on top (it is advisable to get rid of the bones first) and cover with the rest of the broth. After a few hours, delicious and beautiful dish ready!

Deep fried ling

And here's another amazing recipe delicious dish... The peculiarity of this option is that the scales are not peeled off. In order for the skin to be tender, you just need to scald the fish with boiling water, and then dip it in cold water.

You will need the following ingredients:

Mix salt, pepper and sugar, sprinkle the fish with this mixture and let sit for 5 to 10 minutes. You need a little vegetable oil - so that it only covers the bottom of the pan with a thin layer. Roll each bite in flour on both sides. You need to fry until the scales are covered with a crispy honey-colored crust.

There are many more ways to cook tench. Each mistress has her own proprietary recipe. Feel free to experiment, add your favorite ingredients as you cook. But whichever recipe you choose will not disappoint you.

Lin BBQ Male culinary site - the best recipes with photos

Dachnoe, favorites ... It took: 3 lina, greens dill, parsley a couple of three branches root celery , pepper mixture, salt, garlic, ground ginger, a couple of lemons(limes).

My fish, I clean it, wipe it with paper towels from mucus. I hammer on the husk, because under the influence of temperature, it dissolves in the lines.



I make deep cuts on both sides, and shove a mixture of peppers, salt, a bit ground ginger, minced garlic:



Salt the inside of the fish, pepper, put a sprig of celery:



Dill and parsley:



And lemon slices:



I water the fish from above with squeezed out lemon juice, distributing the juice evenly with a culinary brush, seal the cuts with slices of lemon and leave the covered fish to rest for 40 minutes to marinate. In the meantime, I am going to prepare the BBK for work.



I go out from the veranda, I watch the weather deteriorate. I accidentally turn my head and stand in a stupor - a rainbow in the amount of two pieces. It's time to stop consuming parsley!



And so, I fire coal briquettes in the BBQ, let them burn out a bit. In the meantime, I put the fish on a baking device and brush it with a little vegetable oil with a brush. I turn it over and do the same with the second side. Waiting for five minutes, meanwhile I add leaves and grapes to the BBQ for aroma. As the smoke went, I start witchcraft ...



And then the rain fell! I run to the veranda with all this shamanism - everyone is having fun, neighbors in Akuya!



Everything - the downpour died down, I continue to conjure on the street ...



Until the fish becomes like this. Sorry, I couldn’t take a high-quality picture closer with my camera down - it was too hot for my face ...



Well, here she is on a plate in the heat of the heat ...



Therefore, I stupidly drink a glass of brandy with a metallic look and eat a lemon that was in the cut of the fish ...



From here it seems to be pretty good to see how well the meat separates from the bone and how juicy it is. Not the least role in this was played by the oil with which he anointed the fish. From the first minutes, it forms a kind of fatty crust, which in turn does not allow the surface to dry out to the product, which we fry the rass and protects from the leakage of juices - dvass.



This is not Iron Maiden. This is not Judas Priest. This is not fucking Metallica, this is

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

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

One of the main factors affecting taste qualities ready meal- choosing the right fish. Fatty red varieties like trout and salmon are the best. You can replace this fish with sockeye salmon or coho salmon, they are more affordable and budget-priced, but no less tasty. But it is better not to use pink salmon, the fish is already dry enough, and hot coals will dry it even more.

If the carcass of the fish is frozen, to cook it over 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 placing the fish on the lower shelf in the refrigerator, laying it out in the evening. By the morning the fish will be ready to season it with aromatic 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 the fish for grilling, rinse it in running water and remove what the manufacturer has left. You can cut off the head and tail, fins, cut off the edges of the abdomen. Cut a large fish in half, small carcasses - leave intact. If there is a desire, the fish can be milled at all, and a delicious soup can be prepared from the remnants of the ridge.

The most common and optimal option for cooking fish on the grill is to use a special grill. 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, then it is recommended to soak them in cold water overnight, then they will not burn and smoke. A thin fillet of a small fish is suitable for this charcoal cooking method.

Marinades for fish

Classical

Ingredients:

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

Preparation:

  1. Cut the onions into thin half rings, and the lemon into slices. Place the food in a bowl and gently mash with your hands until juiced.
  2. Squeeze out a couple of garlic cloves 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, slices 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 piquant twist:

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

Ingredients:

  • Red sweet onions - 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.

Preparing the marinade:

  1. All vegetables and herbs are very finely chopped or scrolled through a meat grinder. Add spices and fresh herbs.
  2. Grate 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 the fillet to the ridge.

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

"Liquid" pickling method

This grill fish marinade 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;

Preparing the marinade:

  1. Dissolve salt and sugar in warm water, add pepper and bay leaf.
  2. Grate lemon zest on a grater (only the colored part, the white part will taste 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 for the preparation of the marinade with grains, 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 pickled quickly enough using simple ingredients and ready-made seasoning for fish, which is extremely convenient in "field" conditions.

Ingredients:

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

Preparing the marinade:

  1. Gut fresh fish, after thoroughly cleaning it from the scales. Cut off all unnecessary parts, from them and small roach you can cook fish soup on a fire.
  2. Season the carcass with salt and ready-made spices, rub the mixture thoroughly. Salt the fish inside and add some spices as well.
  3. Peel the onions and cut into thick rings, without disassembling them, put them inside the abdomen. Add lemon or lime slices there for piquancy.
  4. Transfer the fish to a bag, season with the remaining lemon, squeeze the juice into the bag, and put it in a cool place if possible for a couple of hours.
  5. Place the marinated fish on a greased wire rack 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 a 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 spices;
  • Vegetable or olive oil.

Cooking fish on charcoal:

  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 with a "book".
  3. Chop the garlic and herbs, remove the zest from the citrus. Add vegetable oil, salt and freshly ground pepper to these ingredients. Grate 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 larger the tomato filling, the tastier and juicier the fish will be. For reliability, you can fix the belly with the filling with toothpicks.
  5. Cook fish on a wire rack, or bake in foil over charcoal.

Marinades give the fish not only pungency and piquancy, but also unique flavor nuances.

When preparing the marinade, it is important to consider:

  1. ♦ Salt in the marinade will prevent fish pieces from falling apart during cooking
  2. ♦ If onion is present in the marinade, then cut it finely and 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 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 to marinate for 1 hour.

Marinade with lemon

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

Chop the garlic. Squeeze the juice out of the lemon, and finely chop its zest. Mix the ingredients, coat the fish with 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. dry spoons
  • Bay leaf - 2 pcs.
  • Bulb 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 tablespoons spoons
  • Coriander - 1 tbsp spoon
  • Garlic - 4 cloves

BBQ fish

  • Vodka - 4 tbsp. spoons
  • Soy sauce - 4 tablespoons 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 to marinate for 1 hour.

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

Grilled

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

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

Cooking any marinade comes down to the primitive mixing of all its components. If the fish is cooked whole, then, in addition to the external sides, its belly should 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.

Any marinade recipe can be modified if desired. For example, remove some spice, or replace it with another. But do not replace the main ingredient (vinegar, wine, lemon juice, etc.), otherwise the dish can simply ruin.

Serving fish to an impromptu table in nature

While the fish is being prepared, it is worth taking care of the vegetable accompaniment, or rather the side dish. The taste of fish will well set off the usual boiled rice, you can prepare it in advance and take it with you. You can reheat rice in foil with the addition of vegetable oil and greenery. Moreover, envelopes with a side dish can be prepared at home. Also, baked or boiled potatoes, grilled vegetables cooked with fish.

White or rosé wine is served as a drink for fish, soft drinks"Sour", for example Apple juice, homemade lemonade.

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

Fish dishes are very healthy, and if cooked on the grill, it is also very tasty. They can be eaten by people on a diet and those who care about their health. Many do not know how to marinate fish for grilling on the grill so that it is no worse than the usual kebab.

Fish preparation

Chilled carcasses are best. They are easier to prepare. However, frozen fish should not be avoided. If you defrost it correctly, it will be just as good.

The fish carcass should be transferred from the freezer to the refrigerator for about 10-13 hours. It is best to do this in the evening, and in the morning you can start cooking. This method will allow the fish to retain all its taste and shape when frying.

After defrosting, the carcass should be rinsed well in cool water and start cutting. First of all, the head, large fins (including the tail) are removed. After that, the insides are removed and everything is rinsed with water again.

After these procedures, the fish can be left in this form (if you plan to fry it whole), cut into pieces (frying steaks) or milled (cooking kebabs).

When thinning, it is important to remove all bones, even very small ones. Sometimes this is problematic, so chefs recommend choosing fish with the least amount of bones. And after that, the resulting fillet is cut into pieces of the required size ( the best option is considered 5 cm).

When cooking steaks, the fish is cut into pieces of 3 - 4 cm, so they are better fried.

Fish steaks are best served with herbs and sauces

Marinade recipes

There are many recipes for marinating fish for barbecue. With this preparation, the fish acquires unusual taste and aroma.

The classic way

For cooking, you will need the following products:

  • 2 onions;
  • 1 small lemon;
  • 3 garlic cloves;
  • spices and seasonings to taste.

You can prepare the marinade according to the instructions.

  1. Peel and cut the onion into rings or half rings, depending on the size of the onions. Place it in a high-rimmed plate and remember it with your hands until it juices.
  2. Using a special press or grater, chop the garlic and mix it with the onion.
  3. Sprinkle everything with spices. Chopped greens can be added if necessary.
  4. Mix everything and rub the fish.

Then leave it on for about 2 to 3 hours. This time is enough for the meat to marinate well. Then you can start frying on the wire rack.

The main thing is not to overexpose the fish, otherwise it will begin to sour, and in general the dish will not taste very good.

Dry pickling method

This marinade is suitable for red fish.

Required Ingredients:

  • 2 pcs. sweet bulgarian pepper;
  • 2 red onions;
  • 1 chilli pod;
  • 1 lemon;
  • a small bunch of parsley and cilantro;
  • 90 ml olive oil;
  • spices.

Marinated fish should be left for 2 - 2.5 hours.

  1. Finely chop vegetables and herbs or pass through a meat grinder.
  2. Add spices and oil to the resulting mass.
  3. Mix everything and rub the pieces of fish.

In order for the marinade to saturate the meat better, cut the skin with a sharp knife.

After that, you can fry the dish on the grill in a wire rack or foil.


If the fish is marinated and fried whole, then it is better to serve it on the table without cutting. In this case, the dish is best decorated with lemons and fried vegetables.

"Liquid" marinade

This method is most suitable for river fish because it interrupts the pronounced smell from the carcass.

For cooking you will need:

  • 1 medium lemon;
  • 200 - 250 ml of still water;
  • 85 ml of vegetable oil;
  • 1 tablespoon mustard
  • 2 tablespoons of apple cider vinegar
  • 2 bay leaves (dried);
  • spices to taste.

The fish should be marinated for 2 - 3 hours.

  1. Warm the water a little and add spices and bay leaves to it.
  2. Rub the zest over the lemon (top only). Add it to the water and squeeze the lemon juice into it.
  3. Mix apple cider vinegar, mustard and oil with water. Mix everything well.

In the finished marinade, the fish is soaked for several hours. After that, it can be baked or cooked on a wire rack.
Try to keep the bottom (white) part of the zest from getting into the marinade, otherwise the dish will taste bitter.

Marinade with white wine for fish kebab

To create such a marinade you will need:

  • 110 g of medium fat mayonnaise;
  • 100 ml of white wine;
  • spices and seasonings for fish.

This barbecue recipe is very easy to prepare, even for beginners.

  1. Transfer the mayonnaise to a high-rimmed bowl.
  2. Add spices and seasonings to it in the required amount.
  3. Mix the resulting sauce with the wine and stir until smooth.

Pieces should be smeared on each side and left to taste for about 2 hours. After that, it can be skewered and fried.

To make it easier to remove the pieces after cooking, the skewers must be greased with vegetable oil.

Marinade "Beer"

This recipe can be used to cook mackerel in the barbecue.

  • 1 head of garlic;
  • 100 g of sunflower oil;
  • 60 ml of light beer with a low alcohol content;
  • spices and seasonings to taste.

You can use meat spices or all-purpose grilling spices in this recipe.

  1. Peel the garlic and pass through a press or fine grater.
  2. Mix the resulting mixture with spices and seasonings in the required amount to achieve the usual taste.
  3. Rub the whole fish carcasses with a mass, and put the rest into the cleaned and washed abdomen.
  4. Place the fish on a barbecue grill and grill, turning occasionally.
  5. Combine butter, beer and spices in a deep bowl and rub with the carcass mixture using a cooking brush. This should be done at each turn of the fish.

With this cooking method, care must be taken that the skin on the fish does not crack.


Fish kebabs are best fried on special wooden sticks. Pieces will not slide off them, like with metal skewers

Salmon barbecue marinade

The amount of ingredients is calculated for about 0.5 kilograms of salmon.

  • 1 small onion (onion);
  • 1 clove of garlic;
  • half a lemon;
  • a small bunch of greens (parsley, dill);
  • 50 ml olive oil;
  • spices at your discretion.

Before cooking, check for bones in the fillets and remove those found.

  1. Peel the onion and garlic and cut into half rings.
  2. Chop the herbs finely.
  3. Cut the lemon into small wedges. Mix everything with pieces of salmon.
  4. Mix the olive oil with the spices and pour over the fish.
  5. Cover the bowl and let it brew for 35 minutes.
  6. Then string the pieces on skewers and set to fry.

Care must be taken to ensure that no flame escapes from the coals, they should smolder. Remove the dish after the appearance golden brown from all sides of the pieces.

Marinating fish for barbecue gives it spicy taste, and the smoke from the coals adds special flavor that cannot be added to the dish by cooking it in the oven. You can pleasantly surprise your friends and relatives with such marinade recipes.

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