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

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

Secrets of properly baked fish at the stake

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

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

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

Ingredients:

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

Cooking:

• Pour lemon juice and water into the mixer bowl, add mustard, salt, pepper and mix.
• Slowly pour in the vegetable oil into the resulting mass, without ceasing to mix.
• Soak each fish with the finished marinade and let it brew for half an hour.
• To prevent the fish from sticking to the grate, do not forget to grease it with butter.

Fresh fish baked on a fire

Ingredients:

• live fish weighing at least 700 grams and not more than 1 kilogram - 3-4 pieces;
• onions - 3 pieces;
• seasoning for fish;
• salt.

Cooking

So how do you cook fish over a fire? Easily!

1. First, gut the fish, clean it from scales, rinse. Fins, head and gills can be left. Season with spices and salt it on all sides.

2. Peel the onion and cut into rings. Put the rings inside the fish without disassembling them.

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

4. After the time has elapsed, place the net or grate for fish over the fire, grease it with oil so that the fish does not stick to the metal. After laying the fish next to each other, close the grid.

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

The fish (on the fire) is ready.

Note

If for some reason you are contraindicated to eat fried, you can, for the same reason, such a dish as fish in foil, at the stake. Once the fish has marinated, wrap it in foil and place on the wire rack. The cooking time is also 30 minutes.

at the stake

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

Ingredients:

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

Cooking

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

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

3. Put the fish on the grill and fry over a fire on both sides for 10 minutes each.

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

Baked red fish

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

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

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

Required Ingredients:

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

Cooking

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

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

3. Put the steaks on the grill and start the frying process.

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

How and with what to serve baked fish

Arrange the cooked fish carefully on plates. Serve with fresh or baked vegetables, any herbs. You can cook a vegetable salad for it or boil, bake, stew potatoes. Boiled rice is also perfect for a fish dish.

If the baked fish turns out to be slightly dry, which is often the case with red fish, you can serve it with tartar sauce, which you can cook yourself or buy in a store, or cream sauce.

In order to prepare the latter, take the butter, melt it in a saucepan with a thick bottom, add any finely chopped greens and simmer. Drizzle beautifully laid out steaks, fish fillets or whole fish with the prepared sauce.

Bon appetit!

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26.04.16

When leaving for a picnic or barbecue, most often preference is given to meat, but they forget about fish. But cooking fish on an open fire is a pleasure. Small fish can be put on a skewer and cooked whole, steaks or fillets can be baked well on a grill, and what kind of fish kebab turns out - you will rock! And in general, fish on fire turns out to be tender, juicy in a crispy crust - how can you resist such a temptation. The only thing you need to know is some secrets of cooking fish on an open fire.

Step 1. - choosing a fish

Where to buy fish for cooking on an open fire? Now this question is very relevant. The most delicious dishes come from fresh fish. Therefore, you should buy it only in trusted places. Ideal for supermarket and market. Choose fish that is more fatty, with dense meat. The ideal option is salmon, salmon, tuna. But both tender halibut and sea bass are perfect for grilling. It is best to bake a whole fish, with a head, tail and fins, without cuts and punctures. Whole sea bass, mackerel, sea bream and river trout look very impressive. You can bake fish in small pieces, for example, on a grill or skewers. Fish skewers are incredibly tasty and fragrant.

Step 2 - preparing the fish

Now let's start preparing the fish. First, let's check the fish and make sure that it does not have any damage. Now you have to decide how to cut it. Fish can be baked whole, large ones are best cut into steaks, for barbecue, fish should be cut into portions of the same shape. If you want to bake whole fish, you will need a special fish-shaped grill or aluminum baking dish, it is perfect for grilling or grilling. More tender - cod or halibut, it is best to bake in foil. If you want to surprise your guests, buy (if possible) banana leaves in advance, you can also bake fish in them, and cooked in this way, it looks great on a plate.

Now we should decide how we will cook the fish. If you decide to bake whole salmon or salmon, it should be salted, peppered, sprinkled with lemon juice, put in a greased form or grate, adding a couple of sprigs of aromatic herbs. If you're cooking halibut or cod in foil, add thyme and a couple of garlic cloves. Steaks can be marinated in advance for 10 minutes in white wine and herbs. I do not recommend marinating the pieces intended for barbecue, it is enough to salt and pepper them (it is better to give preference to white pepper), but pour lemon juice while cooking on fire.

Step 3 - preparing inventory

We will prepare the barbecue, coals, barbecue or grill in advance. In any case, the grate on which you will fry the fish must be clean, and its dimensions are comparable to the size of the fish. The bars of the lattice should be such that the pieces of fish do not fall through. If you decide to bake whole fish directly on the grill, it should first be greased with vegetable oil: this will prevent burning. You must remember that you can turn the fish from one side to the other in this case only once, otherwise it will fall apart. BBQ connoisseurs tend to grill fish longer on one side than the other. The result is a delicious crust. But the grilled fish is cooked under the closed lid of the brazier - this way it is better baked.
Fire-cooked fish tastes best when it has a smoky flavor. Therefore, experts recommend using raw cedar wood for cooking fish on fire: they give a lot of smoke, which the fish absorbs. And here is another secret: fish can be wrapped in water-soaked cedar bark. Moisture will not allow the bark to burn quickly, and fillets, steaks or fish carcasses will be saturated with smoke and acquire a memorable aroma.

Step 4 - cooking fish on fire

Remember the main rule of cooking delicious fish on an open fire - do not cook the fish for a long time! Fish that has been overexposed loses its shape, becomes dry and not tasty. Watch the appearance, it will tell you when the fish is ready. So, if the steak or fillet in the center is already opaque, then it's time to remove the fish. Empirically, a conditional formula was derived: 3-4 minutes of cooking per 1 cm of piece thickness. Fish fillets or steaks from halibut, tuna, salmon up to 1 cm thick are cooked for 3-5 minutes on an open fire, pieces 2 cm thick - 8-10 minutes.
If you bake whole fish, then carcasses weighing up to 500 g should be cooked for no more than 15-20 minutes over medium heat, without exposure to flame, carcasses with a large weight - 20-30 minutes.

Fish, and other products can be cooked on an open fire in a primitive way and with the help of minimal funds, but nevertheless, you get a tasty dish. The most delicious fish is cooked on the coals of a fire.
Roasted fish or meat over an open fire is a healthy tasty food. The best taste qualities of fish can be preserved by frying it at the stake, using wood species used for smoking products.

For roasting over an open fire, it is better to have a lockable double grate with a handle. The purchased grate is small, it is better to use home-made ones. But not everyone will take a grate of this design with them on a hike or fishing, there are different situations.
This article provides the possibilities of cooking on a fire in various ways and some recipes for their preparation.
All types of fish are suitable for frying over an open fire, especially fatty ones.

Fish cooked in clay.

1. build a fire. Gut the fish, leave the scales.
Grate the fish from the inside with salt, put inside the onion, peppercorns, bay leaf.
Coat the carcass with clay with a layer of 3-4 cm and cover it with hot coals for 25-30 minutes, light a fire from above. You don’t have to clean the finished fish, as the scales fall off along with the clay.
Some fishermen pre-wrap the fish in cabbage, burdock, nettle, wild currant leaves.
In this case, the cooking time increases to 40-50 minutes.

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.
Time to turn over from time to time carefully.
The readiness of the fish can be determined by the cracking of the clay.

3. Cleaned and gutted, grated with salt and fat, the carcass 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 centimeters, 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.

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 finished amazing-tasting fish. By the way, her scales remain on the clay.

Fish cooked in foil.

1. gut the fish, remove the scales from it, cut off the head and tail, rinse, rub the inside with salt and pepper. Add oils, place on a double folded sheet of aluminum foil and wrap.
Arrange the foil with the fish on the hot coals of the fire, turn over after 5-6 minutes, and after the same time the fish will be ready.

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.

Fish cooked in paper.

1. peeled, gutted and washed fish, whole or cut into pieces, rub with table salt, grease with butter or vegetable oil.
For taste and smell, lay chopped greens (onion, parsley), bay leaf inside the fish. Then wrap the fish tightly in several layers of parchment paper moistened with water (you can also use aluminum foil or plain paper), and bury it in hot ash, and sprinkle red-hot coal from the fire on top.
After about an hour (depending on the size of the carcass), remove the fish from the paper and check its readiness.
Thus, if the meat can be separated from the spine with a fork and, in addition, it does not have a pink color, the dish is ready.

2. Freshly caught medium-sized fish is salted steeply, you can sprinkle with fresh dill or various seasonings. It is wrapped in a newspaper (or paper. The fish should not be gutted and cleaned. It is abundantly 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 state of the coals (hotter than for a barbecue, approximately like a baked potato) - usually 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. 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.

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 greasy 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.

5. fish baked in paper. Light 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.

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 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.

Fish cooked in plant leaves.

Wrap the fish in a burdock leaf (you can use foil, newsprint or wrapping paper, but the paper will need to be moistened), and bury it in the hot ashes of the fire. From above again make a small fire. Cooking time depends on the size of the fish and the condition of the coals (they should be hotter than for barbecue, about the same as for a baked potato) - usually from 5 to 10 minutes. Then the coals are raked, the bag is pulled out, unfolded, the scales remain stuck to the paper and in front of you is a fish cooked in its own juice. Highly recommended for winter fishing enthusiasts.
By the way, you can also throw potatoes into the ashes at the same time - there will be a side dish.

Baked with berries.

Large fish (better than zander) are gutted, washed and salted from the inside. For that, in the carcass.
Put a few peas of allspice, bay leaf, 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!

Fish baked in ash.

They make a fire. The fish is not gutted, rubbed with salt against the scales.
Coals are covered with ashes, fish are placed on the ashes, covered with ashes and covered with coals.
After a while the fish will be ready.

Fish baked in the ground.
Clean the fish from scales, gut, rub with salt and fat. Put in the belly.
Chopped onion, bay leaf and fat removed from the swim bladder and from the sides.
Then wrap the fish in a small clean cloth soaked in vegetable oil, tie it with twine and bury it in a small hole, and the top layer of the earth should not exceed 5 centimeters.
Tamp the earth over the fish and light a fire at this place. In an hour the fish will be ready.

Fish cooked on the stone.
It is rare that any of the anglers, especially on foot, carries a frying pan for fishing.
However, fish can still be fried.
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 is placed on it.
(Gutted, salted, with spices in the abdominal cavity.
Turn over after about a quarter of an hour.
After the same amount of time, the fish will be ready to eat.

Fish cooked on the rye.
They gut the fish, leave the scales, rub the inside with salt, string through the mouth.
To the tail fin on a pointed stick, which is stuck obliquely into the ground.
Campfire. The distance from the fire will be optimal when you can stand it with your hand.
Heat 2-3 sec. turn the carcass from time to time for even browning.
Ready fish is easily separated from the scales.

Grilling fish on skewers.

Cooking fish on skewers 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. It is held over burning coals or stuck.
A skewer with fish in the ground, tilting 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.

Fish on a metal mesh or grate.
Fish can be fried on a metal mesh, grate or metal sheet.
With cracks. For frying on an open fire, they usually take fatty fish: herring, bream, salmon. You can fry herring, bream and small whitefish whole. With bream and whitefish before frying, it is necessary to remove the scales.
Whole fish intended for frying is sprinkled with coarse salt for 1-2 hours.
Before preparing it.
Just before frying, the fish is dried, sprinkled with spices, such as red and.
Black pepper, or sprinkle with lemon juice.
Large fish or pieces of fish are lubricated with vegetable or butter before frying.
The temperature of the mesh can be checked with a piece of fish - it will stick to the surface of insufficiently hot metal, and burn on overheated metal.
Before frying, the mesh, grate or iron sheet is cleaned and oiled.
During frying, small fish and thin pieces of fish are sprinkled with finely ground salt, fried until tender. Thick pieces of fillets and large fish are required.
Readiness. To do this, use the oven.
To keep the fish juicy, you can not sprinkle it with liquid, you can water it.
Fat. The most delicious is the fish that has just been fried on the grid.
Don't you think that in the country, for example, next to the grill (brazier with skewers).
It is worth choosing a place for frying on a grid or on a metal sheet.

Fish on a spit.

1. Mostly sturgeon is fried on a spit.
To do this, pieces of fish are steamed, washed, put on a metal skewer, smeared with sunflower or olive oil and fried over burning coals.
Flame.

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.
Onions and pieces of lard. The ends of the skewer or rod are placed over the coals on stands.
The distance to the coals must be at least 5 cm.
Fry for 8-10 minutes, turning the carcass from time to time so that it is fried.
Evenly. The fish is ready when it separates easily from the scales.

Fish on the WIRE.

It will take 500 g of fish, ground pepper, 25 g of butter, salt.
Peel the fish, gut, rinse, rub with salt and ground black pepper, add oil, wrap in foil, place it on a wire fixture.
And fry for 30 minutes, turning the fish from time to time.

Cooking fish on the BOARD near the fire.
With this method of frying, fish get a truly delicious dish from many.
Types of fish.
The fish is gutted, separating the head. Cut the fish along the back to the tail, but the abdomen.
They don't explode. In expanded form, the fish is laid skin down on a wide board, attaching the edges of the fish with pointed wooden pins, for which with a knife.
Holes are pierced first. The heat must come from the flame and hot coals of the fire.
To 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 much as possible.
Slower.

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.

It is fresh fish that is ideal for smoking, however, unfortunately, it is far from always possible to purchase a freshly caught fish. Then it remains to use frozen. It is best to defrost the fish in a natural way, namely, on the top shelf of the refrigerator, and then completely pull the fish out and put it on the table. Do not use microwave ovens and other methods of temperature exposure for defrosting, as they take away most of the taste of the fish.

Before embarking on the process of hot smoking, it is important to choose the “right” tree, namely, the most suitable sawdust and chips for this. The best of their kind for smoking are fruit trees, as well as alder, oak, ash, maple, etc. Conifers should not be used, with the exception of the juniper mentioned above. How to store hot smoked fish? Generally, the most common way to store fish involves refrigeration. True, the fish must first be put in paper or wrapped in cling film, since the free access of oxygen will make the fish winded, and the fishy smell will be transferred to other products. If you need an even longer shelf life of hot smoked fish, you can put it in the freezer, but then you need to be prepared for the fact that the fish will subsequently lose half of its taste.

How to bake fish on a fire. Baked red fish

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

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

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

Required Ingredients:

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

Cooking

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

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

3. Put the steaks on the grill and start the frying process.

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

Why fish should not be fried or the benefits of grilled fish

Grilled fish, although it is called fried, and has ruddy fried sides, is still much healthier than fish fried in oil: vegetable oils, when fried, turn into a source of the purest carcinogens, which are not only harmful, they are dangerous to health !

Moreover, fried fish is too saturated with fat, which also does not make it healthy, moreover, its calorie content increases many times over.

Grilled fish strengthens the immune system and protects the body from premature aging!

So that your first experience of grilling fish does not bring you disappointment, but only adds positive emotions and variety to your taste sensations, listen to our recommendations: these secrets and subtleties are simple, but they are incredibly important for a guaranteed successful result of your culinary experiments!

We will tell you how to properly grill fish so that it does not stick to the grate and turn into "porridge", as is often the case with those who are just mastering this method of cooking fish.

Grilled fish is irresistible, so get ready for your family and friends to beg for more!

In order for the fish to taste “perfecto” (in Spanish - perfect), remember the first, and perhaps the most important secret: the fish must be absolutely fresh, even, most likely, the freshest. The fresher, the tastier it will be. This is a rule without which nothing.

Sea fish - only fresh, not frozen. If it is river, it means that it has just been taken off the hook.

You can cook it on a charcoal grill or on a grill.

It is best to use, of course, fresh herbs, but if there are none, then dried ones can also be used.

Use what you have on hand: parsley, thyme, oregano, whatever you like.

Fish without herbs will not be as flavorful as fish cooked with herbs.

Video How to fry fish on a fire without a frying pan

This is a very quick, affordable and delicious recipe for grilled fish fillets, i.e. in nature, where there is access to an open fire. You can use the grill, brazier and barbecue grill.

If you are cooking at home, then use a conventional oven.

Any fish fillet is suitable for cooking, but salmon, trout and mackerel fillets are especially tasty.

According to this recipe, you can cook any other, less expensive fish:

• Rinse the fish, remove from the bone to make two pieces of fillet, rinse again and pat dry with a paper towel.
• Salt and season with freshly ground black pepper.
• Chop the fresh dill, chop the garlic finely and mix with the dill.
• Lubricate a sheet of foil quite a bit with vegetable oil, put the fish fillet on it, skin down, greens with garlic on top and cover with the second half of the fillet.
• Wrap the fish tightly in foil and place on the grill.
• Bake for 10 minutes on each side.

After baking, let the fish “rest” in foil for five minutes, and then carefully unfold and serve with plenty of lemon juice.

How to prepare fish for grilling

For grilling, in principle, absolutely any fish that you like is suitable.

Many people advise grilling fish, which has dense and fatty meat with few bones, as it holds its shape better and does not fall apart.

Others, on the contrary, prefer bony river fish.

Most likely, the point here is only in the experience that is acquired over time: you can get used to cooking any fish so that it retains its integrity.

The main thing is that you like the fish itself:

• Before cooking, wash the fish thoroughly, remove the scales, if any, and gut, if necessary.
• It will be very convenient if you buy ready-made fillet or fish steaks in the store.
• Fish can be cooked as cut into pieces 2.5 - 3 cm thick, or whole at once.
• If you have river fish, then grilled river fish lovers with experience advise not to cut it into pieces, but to grill it whole so that it does not turn into “porridge”.
• In order to give the fish an exquisite piquancy, marinate it for at least 20 minutes: the marinade will definitely give even somewhat dry fish meat special softness, juiciness and tenderness.
• Before sending the prepared carcass, or pieces of fish to the grill, grease them with vegetable oil. This is the secret of not just a ruddy baked crust, it is a great way to ensure that during baking the fish does not stick to the grate, and after cooking you can easily remove it from the grate without damaging the integrity of the piece.
• In order for the spices and spices you use to penetrate deep into the fish, giving it a unique aroma and taste, make several small cuts on the fish. This is especially true for large pieces or whole fish - in this case it is a strong recommendation.
• Whole fish after preparation (cleansing from scales and entrails) can be stuffed with herbs, onions, garlic, mushrooms, vegetables, lemon slices, add spices and herbs.
• You can wrap the fish in grape leaves, spinach, thin slices of lard, ham or bacon, and then fasten them with skewers and bake. The same can be done by preparing fillet rolls with additives (leaves, slices of lard, bacon) - it will turn out very beautiful and tasty, and the fish itself will not dry out and retain its shape.
• Grilled fish skewers look very appetizing, which before cooking will be strung alternately with pieces of fruits and vegetables: for example, you can do this by stringing pieces of zucchini, pumpkin, zucchini, sweet peppers, onions, avocados, etc., in your own way taste and desire.

The traditional kebab is beginning to give way to charcoal-grilled fish. This is due to quick preparation and high quality output and 100% success with households and guests. Even lovers of counting calories and adherents of proper nutrition do not refuse such food. Let's talk in more detail about the most suitable varieties of fish, about spices and the cooking process.

Advantage of fish in foil

Every nutritionist will attest to the benefits of foods cooked in foil. Summer residents and owners of suburban areas can treat themselves to a “useful” fish without any problems.

Indeed, all the usual methods of hot processing lose before cooking in foil. Boiling and frying negatively affect the quality of the product, and the foil retains all the useful components unchanged, including trace elements and vitamins. In addition, dishes are always prepared without oil, they turn out juicy, rich in natural flavor.

Rules for baking in foil

The main condition for successful cooking is the creation of tightness, i.e. it is important to ensure sufficient tightness and to exclude the possibility of liquid and vapor escaping. The fish must be cooked to preserve its own juices and nutrients. That is why the resulting dish is considered dietary.

The packaging must not be torn or punctured. Otherwise, the juice will quickly evaporate or flow out, the meat will burn and become dry. It is not recommended to press the foil tightly, a small space will allow air to remain and a place for the secreted juice. If the foil is too thin, create a two-layer package.

How to use foil correctly

The result of your efforts is 60% dependent on the ability to wrap products. Proper packaging consists of three things:
1. On a piece of foil, of a sufficiently large size, a fish is placed on one side, covered with a free part.
2. The edges are connected, bent, folded, pinched, the seams are sealed.
3. Gently press the surface, but do not press. The workpiece can be sent to the heat.

What kind of fish is better to bake on coals in foil?

There are no restrictions when choosing the type of fish. It will be tasty both river and sea, and caught in the nearest pond. The only criterion is size. If the fish is too large, steaks are made from it or pieces of the desired size are cut. It is important to remember that the smaller the piece, the faster it will be ready, since each is wrapped separately. When using salt and spices, remember that fish require more of these ingredients than meat.

River (freshwater) fish

Sea fish

When buying, you should give preference to fresh / chilled options. Such specimens guarantee juiciness, natural flavor and softness. If you are going to cook frozen, then you can not completely thaw. When liquid appears, let it drain and proceed to salting. Then pack up and on the coals. Trout, mackerel, salmon are in the lead.

Spices for fish

Traditionally, black pepper, herbs, and salt are used for fish. A good combination would be fennel seeds, coriander, garlic. As well as fenugreek (Shambhala), mustard, paprika, lemon zest. If you are a fragrance lover, it is better, of course, to buy a ready-made mixture.

If you have purchased oily fish, be sure to use lemon juice and oregano. Selected seasonings are applied to the surface. The greens are placed in bundles in the belly - these are dill, parsley, it's good to add basil, celery, cilantro to them. At the same time, chopped vegetables can be put into a large fish, they will then serve as a dietary side dish (zucchini, pumpkin, onions, turnips, potatoes).

How to bake fish on coals

Before “packaging”, low-fat varieties can be oiled (cod, pink salmon, pollock, hake, etc.). Fatty fish is kept for a short time (5-10 minutes) in a marinade that contains lemon juice and soy sauce. Tuna and flounder are usually marinated for 1-2 hours.

On coals, the cooking process is quite fast. Coals should be enough, it is desirable that there is no fire. When using a grill grate, 20 minutes is enough for medium specimens, 10 minutes for cut pieces, 40 minutes for large carcasses. When laying in coals, the time remains the same.

In cramped conditions, you can serve directly on the foil. In a festive atmosphere, the finished fish is placed on a large dish and decorated based on your imagination with vegetables and herbs.

There are many ways to cook fish on charcoal. It is baked whole, cooked steaks, barbecued and even smoked. A strictly defined type of fish is suitable for each recipe, and only the right choice of products guarantees a tasty, aromatic dish.

How to choose?

Far from any product is suitable for cooking on the grill: preference should be given to fatty varieties of fish with a small amount of bones, but lean varieties are far from always successful, so it is better to leave them for other recipes. For grilling, it is better to choose medium-sized carcasses that do not need to be marinated first, but just salt and rub with spices inside and out. It is better to cut large fish into pieces, because otherwise, it will bake for too long, and with a high degree of probability the finished dish will be fried on the outside and half-baked inside.

However, keep in mind that varieties with tender and slightly loose flesh, for example, carp, when cut into portioned pieces, will simply fall apart when the product is first turned on the grill.

The same fate awaits fish that was purchased fresh frozen, this method of storage changes the structure of the pulp, and the skin is no longer able to hold it. Meaty carcasses with a minimum bone content in the back are suitable for cooking steaks, they are easily cut into portions and quickly fried on a grill.

Let us dwell in more detail on the suitability of different types of fish for baking.

• Trout- this fish is rightfully considered the queen of barbecue and kebabs. It has a dense structure, thanks to which it does not boil soft when exposed to heat, while the trout flesh is so tasty that it does not need any marinades. It can only be sprinkled with lemon juice and sent to the grill.
• salmon most often cooked on the grill, it is almost in no way inferior to trout, it is perfectly baked, while the finished dish turns out to be very tasty and fragrant.
• catfish differs in dense pulp with lamellar structure thanks to what perfectly keeps a form on skewers and a lattice. This fish is often used to make barbecue, since it can be bought at any store, and it costs much less than trout or salmon.

Keep in mind that the catfish lives in mud, so before baking it is advisable to keep it in a mixture of water and lemon juice for about 30-40 minutes in order to completely eliminate the muddy bottom smell.

• Zander- cheap fish, which, when cooked on a fire, turns out to be very juicy and satisfying, but its flesh contains quite a lot of bones, so not everyone will like this product.
• Pike has a rather tasty fillet, but for grilling it is better to give preference to other types of fish, since its flesh is a bit dry and rather bony. However, if the presence of small bones does not scare you, and you are determined to cook this particular fish, cut it into portions, soak in the marinade and bake in foil.
• Carp- quite tasty if cooked in foil, carps are not placed on the grill and skewers, because they do not hold their shape under high temperatures.

Sea creatures can also be cooked on the grill.

• Tuna popularly called "sea meat" and this is no accident, because this fish has a rather juicy flesh with a rich taste. BBQ tuna is an exceptionally nutritious and delicious dish, especially when served with fresh vegetables, olives and dill.
• Flounder it bakes very well, which is not surprising, given its flat shape, while the fish turns out to be very tasty and fragrant.
• Halibut- a close relative of flounder, it turns out to be quite tasty on coals, but under the influence of heat it can fall apart, so it is cooked mainly in foil.
• Sea bass. Its fillet is not suitable for barbecue or barbecue, it is simply boiled soft, and you risk getting fish porridge, but a whole carcass will please you with well-baked white pulp, although do not lose sight of the fact that the fish has quite a lot of small bones, so you should be careful when using it.

• Dorado- everyone who has been to the Mediterranean coast has probably tried this fish; in resorts it is cooked right on the street on a grill, seasoned with rosemary, basil and sage. Such pulp is very tender, but at the same time with a pronounced marine flavor.
• Swordfish- it is quite rare on the shelves of domestic supermarkets, however, if you wish, you can find and bake it, especially since this fish has a dense pulp and does not fall apart on the grill even after defrosting. Such fish is baked without foil, pre-marinated for half an hour in soy sauce.
• Mullet, grilled and grilled, is quite tasty, it has a sweetish pulp with a very dense structure, so it can be baked on a wire rack or in foil - at your discretion.

Subtleties of cooking

When cooking fish on a grill, barbecue or barbecue, you should keep in mind some features of its baking technology:

• small fish is baked on a grill with a whole carcass, from time to time lubricating it with butter;
• it is advisable to first bake large pieces on the grill a little on both sides, and then wrap them in foil, sprinkle with lemon and continue cooking - this method will make the fish completely baked inside, and the finished dish will turn out tasty and juicy;
• if you have flat varieties of fish in front of you, for example, flounder, then first of all you should bake it on the light side and only then turn it over and cook it on the dark side;
• red fish barbecue is cooked no more than 5-8 minutes;
• regardless of the method of baking and the type of fish, the barbecue must be watered with lemon juice or melted butter;
• it is better to use wooden skewers as a skewer, while it is advisable to pre-soak them in water for an hour, then the pulp will not stick to them, and hot smoke will not damage the wood structure;
• if you fry in a grill pan, then it, like the grate, should certainly be greased with butter.

In order to make the fish more piquant, it can be marinated for half an hour, this will give even the driest fillet the necessary juiciness and tenderness. Immediately before placing the fish on the grill, it is advisable to coat it with vegetable oil, experienced chefs use olive oil, but sunflower oil is also suitable. This is necessary so that during the cooking process the fish does not stick to the grate, and after cooking, you can easily remove it and put it on a plate without damaging the skin and pulp.

The taste of fish is quite well set off by lemon, fennel and some other spices.

In order for them to penetrate deep into the pulp, several cuts should be made on the carcass, especially if you are baking large steaks or a whole carcass.

Whole fish is often stuffed with mushrooms, onions, Korean carrots, herbs or garlic before being placed on the coals. Experienced chefs recommend wrapping fish in grape leaves or spinach before baking, and if the fish is dry, slices of bacon or bacon, which are fastened with toothpicks, will help to add juiciness to it. If desired, you can even form rolls of fish, lard and leaves, fastening them with skewers, such a fish turns out to be unusually juicy, tasty and nutritious.

Fish skewers always look appetizing, which are strung on skewers for frying alternately with pieces of vegetables. For example, a kebab consisting of a piece of fish, tomato, bell pepper, avocado and zucchini turns out to be quite spicy.

How to cook mackerel on the grill, see the video below.