How to fry fish over a fire. Fish on the fire: recipe. Fish in foil on a fire Fishing how to cook fish on a fire recipes
What could be better on a warm spring day than a fun trip out of town with family or friends? Active games, fishing and, of course, delicious snacks cooked over an open fire. The ideal option for cooking over a fire is fish - it is tasty, juicy and much healthier than meat. It pickles very quickly and cooks even faster, and the aromatic smoke gives its juicy meat a unique taste.
And thanks to the huge number of recipes and methods for cooking fish over a fire, you can diversify your picnic menu, making it much brighter and more original.
Methods for cooking fish over a fire
Fish is cooked on fire in various ways. You can simply fry it over a fire, bake it in foil over coals, make delicious fish kebabs, or cook it on a grill. And fisher's soup, cooked with aromatic smoke, will undoubtedly become the main highlight of the menu in nature.
Cooking fish dishes over an open fire has many advantages over regular frying in vegetable oil. A minimum amount of fat remains in the meat, and all nutrients are preserved. In addition, fish is lower in calories than meat, so it will not cause any harm to your figure.
Fish on the fire will be an excellent alternative to the usual meat kebabs
Which fish is better to choose for cooking over an open fire?
The best choice would be carcasses with dense and elastic meat:
- Mackerel.
- Tuna.
- Trout.
- Dorada.
- Red fish.
- Herring.
- Pink salmon.
- Chum salmon.
- Salmon.
- Swordfish.
Large carcasses must be cut into several portions before frying. Small fish can be cooked whole without cutting. For marinade, olive or sunflower oil, table, wine or apple cider vinegar, red or dry wine, a mixture of peppers and other aromatic herbs, and freshly squeezed citrus juice are most often used.
It takes no more than 10–20 minutes to marinate small fish; large fish will take up to an hour. It is recommended to make several transverse cuts on the sides of the fish - this will help the meat marinate better.
Mackerel on the grill
The simplest and easiest way to fry fish over an open fire is on a grill. If you have it on hand, the process of preparing an appetizing dish will not take much effort and time.
Products:
- mackerel or other fish – 4 pcs.;
- lemon juice – 3 tbsp. l.;
- rosemary or cilantro - 4 sprigs;
- salt, spices;
- olive or sunflower oil.
The mackerel needs to be washed, the head and gills cut off, gutted and dried with a paper towel. Sprinkle the carcass with pepper and salt and leave to marinate for 15–20 minutes, then prepare another marinade. To do this, dilute freshly squeezed lemon juice with a cup of water, add finely chopped rosemary leaves and place the mackerel in the marinade for 40–50 minutes.
Place the carcass on a hot grill, pre-greased with vegetable oil, and fry until beautifully golden brown. Fried mackerel is sprinkled with chopped herbs.
Herring with spices
A very unusual and amazingly tasty fish dish is herring with spices. It can be prepared without using a grill or grill - in clay. This cooking method is great for backpacking trips.
Products:
- herring or other fish – 1 pc.;
- onions – 1–2 pcs.;
- ground pepper or peas;
- Bay leaf;
- salt.
The first thing to do is light a fire. To do this, it is best to use certain types of wood intended for smoking products. These include various fruit and deciduous species - apple, cherry, aspen, maple, birch.
The fish carcass must be gutted, but not scaled. Rub the inside of the carcass with a mixture of salt and pepper, chop the onion and also place it in the belly of the fish along with a bay leaf.
The carcass must be generously greased with clay - the layer must be at least 4 cm, and then placed in the coals under fire
Don't worry about the scales - they are removed from the finished fish along with the clay layer. Cooking time – half an hour.
Trout fillet in foil
A very simple and quick recipe for cooking trout in foil will help you prepare a real delicacy in just a few minutes that will decorate any table. Trout can be replaced with tuna, herring, mackerel or any other fish. According to this recipe, the carcass can be baked over coals, cooked on a grill or grill.
Products:
- trout fillet – 2 pcs.;
- garlic cloves – 4 pcs.;
- lemon or lime – 1.5 pcs.;
- vegetable oil;
- dill or parsley - a bunch;
- salt, aromatic herbs.
The trout fillet should be washed in plenty of water, dried with a paper towel, and rub the carcass with a mixture of salt and aromatic herbs. The garlic cloves need to be passed through a press, the greens should be finely chopped and mixed with the garlic.
Sprinkle a sheet of foil with vegetable oil, place the fillet - and fill it with a mixture of herbs and garlic, cover with another fillet on top. The trout should be wrapped tightly in foil and baked over coals for 10–12 minutes on each side. Before serving, sprinkle the fish with lemon juice.
A tasty and sophisticated dish is salmon cooked over an open fire with vegetables. It is not only appetizing and satisfying, but also healthy. If salmon is not available, you can use dorado, sea bass, or any other fish at your discretion.
Products:
- salmon steaks – 4–6 pcs.;
- zucchini or zucchini – 500 g;
- potatoes – 500 g;
- onions – 1 pc.;
- sweet pepper – 2 pcs.;
- tomatoes – 3–4 pcs.;
- white wine – 3 tbsp. l.;
- vegetable oil;
- a mixture of aromatic herbs.
Salmon carcasses should be washed with plenty of water and cut into large portioned slices. Separately, you should prepare a marinade - for this purpose, you need to mix vegetable oil with wine, salt and aromatic herbs, then rub each slice of fish with this marinade.
Potatoes and zucchini need to be peeled and cut into cubes, tomatoes into slices. Sweet peppers should be cut into strips and onions into half rings. All vegetables should be mixed, salted, sprinkled with aromatic herbs and sprinkled with vegetable oil.
Place a piece of salmon on a sheet of foil, sprinkle it with the vegetable mixture, wrap tightly in several layers and fry over hot coals for 10 minutes on each side.
Fisherman's soup on an open fire
Fisherman's soup over an open fire is a true classic of any camping trip or country trip. To prepare fish soup, it is best to use freshly caught fish. In order for the soup to be nourishing, aromatic and tasty, during its preparation you need to remember several important rules:
- It is best to prepare fish soup in specially designed fish soup made from refractory material.
- In order for the fish soup to have a beautiful golden-transparent hue, it is recommended to cook it over low heat.
- To make the soup thick and rich, after cooking it should be left for 15–20 minutes under the lid, and only after that the soup can be eaten.
- One of the most famous traditions of preparing real fisherman's soup is pouring 50-100 ml of vodka 10-15 minutes before the end of cooking.
- Before serving, the fish soup should be sprinkled with finely chopped herbs.
You should not add any cereals to the camp soup, otherwise it turns into a regular soup. It will be enough to use fish and vegetables. The best fish to use are pike, perch, and pike perch.
You can prepare fish soup from one type of fish, or combine several
Products:
- any fish – 1–1.3 kg;
- potatoes 5–6 pcs.;
- carrots – 2 pcs.;
- onions – 2 pcs.;
- water – 3 l.;
- dill, parsley, spices.
The water in the pot needs to be brought to a boil and salted. All vegetables for fisherman's soup must be cut into large cubes. Wash the potatoes, peel them, cut them into slices and add them to the soup. Also cut the carrots into slices and add to the potatoes, cut the onion into 4 or 2 parts and also throw into the pot.
When the vegetables are half-cooked, peeled and gutted fish are added to them. There is no need to add it earlier, as it will boil quickly. Small carcasses are cooked whole, large ones must first be cut into several pieces. During the cooking process, you should constantly remove the foam that appears on the surface of the soup.
Cooking the fish lasts 7–8 minutes, after which the fish soup should be sprinkled with chopped herbs, seasoned with spices, covered with a lid and allowed to brew for 10–15 minutes.
Smoking fish on a fire
On an open fire you can not only fry or bake, but also smoke fish. It is best to use freshly caught catch for this purpose, but if this is not available, frozen carcasses can also be smoked. Before doing this, they need to be defrosted. It is best to do this naturally, placing the fish on the bottom shelf of the refrigerator. It is highly not recommended to use a microwave, as after this the carcass will lose its shape and “move away” from the bones.
It is best to smoke fish in a special smokehouse, which you can buy in a store or make yourself.
Fish skewers on an open fire
Fish kebab is a tasty and juicy alternative to meat dishes. It is no less juicier and much healthier. You can make delicious kebab from any fish. The main condition is that its meat should be elastic and dense.
Red fish kebab in beer:
- red fish – 800 g;
- beer of any strength – 0.5 l;
- onions – 2–3 pcs.;
- a mixture of peppers, salt, aromatic herbs.
Cut the washed and gutted fish into large pieces, remove the bones from them. Onions need to be cut into rings, salted, seasoned with aromatic herbs and a mixture of peppers, and poured with beer. Place the fish in the prepared marinade and leave it to marinate under the lid for 2-3 hours.
The fish should be removed from the marinade and each piece placed on a skewer; you can alternate with onion rings. Fry over the fire until beautifully golden brown. Serve with chopped herbs.
Fish grilled over an open fire is an amazingly tasty and juicy dish that will become the main highlight of a picnic menu. It can be cooked on a grill, skewers, skewers, in foil and even in clay. Don’t be afraid to experiment with garnishes - fruits, berries, vegetables, and cereals will be an excellent addition to the original fish taste, and a variety of marinades will highlight the magnificent aroma of a dish cooked “with a smokiness.”
When inspecting their catch, fishermen constantly think about how to cook something delicious out of it. Fish soup is most often made from small fish, but large fish can either be salted and dried, or the fish can be deliciously fried over a fire on a grill.
Fish is a unique product with many beneficial properties. As a rule, cooks classify it by origin, thus distinguishing between sea fish, river fish and ocean fish. Each of them is characterized by a number of common features inherent in all representatives of the group.
For example, fish that live in the river have a small amount of fat and a large number of small bones. The most common species are: perch, pike, crucian carp, roach, rudd. Such breeds are perfect for grilling over coals, however, many gourmets are faced with the problem of the smell of mud that does not disappear after heat treatment. To avoid this problem, you need to wash the fillet in plenty of water and soak for several hours in cold water to which vinegar has been added.
Before cooking, it is necessary to clean the fish from scales, however, it is covered with mucus, so it tends to slip out of your hands. To prevent this from happening, it is recommended to rub it with salt in advance. But how to properly cook fish over a fire? We introduce you to a recipe for preparing fish caught using, sent by our reader.
Fish on the fire on the grill
To cook fish over a fire, you will need a grate. Such a grill can be purchased at almost any large store or gas station. Also, it is advisable to prepare in advance and buy spices for frying fish, and it is best to prepare a special one.
Cooking fish over a fire on a grill is practically no different from cooking shish kebab. The most important thing here is to prevent the fish from burning; to do this, turn the grill over every 5-10 minutes.
Use wood that is used for cooking, that is, cook fish on coals from apple, plum, rowan, raspberry, alder, viburnum, alder.
Fish in foil on a fire
If you don’t have a grill on hand, you can easily cook the fish in foil over a fire; to do this, you need to gut the catch, cut off the tail and head, remove the scales from the fish, rinse it thoroughly, then coat the inside with salt and pepper. After this, adding oil, you need to spread the fish on a sheet of ordinary foil folded a couple of times, wrap it well and place it on hot coals. After 6-7 minutes, you need to turn the fish over in foil and after the same period of time, the fish on the fire in foil should be ready.
If you wish, you can add small pieces of cheese inside the fish and sprinkle lemon juice on top.
Marinade for fish on the fire
In order to cook fish deliciously over a fire on a grill, you need to prepare a special marinade, and its recipe is quite simple. This marinade will add that zest to the taste of the fish. The following marinade is enough for three medium-sized fish. Moreover, before cooking the fish, divide it into pieces, leaving the bones and scales.
To prepare a marinade for fish over a fire, you will need:
- 3 tablespoons water;
- 50 ml lemon juice;
- Half a glass of vegetable oil;
- A tablespoon of mustard;
- A teaspoon of 9% vinegar;
- 2 bay leaves;
- Half a teaspoon of sugar;
- Add salt and pepper to taste.
Preparing fish marinade
- Pour lemon juice into a blender container, immediately add mustard, salt and pepper, water and bay leaf. All this is thoroughly mixed into a homogeneous mass.
- After this, gradually pour in the oil, while constantly stirring everything.
- Then carefully coat each piece of fish with this mixture and allow an hour for the marinade to be thoroughly absorbed. Also, when cooking fish over a fire, do not forget to coat the grate with oil (this is done so that the fish does not stick to the metal).
To improve the taste of river fish, cooks advise pouring lemon juice on it about a quarter of an hour before baking. Since most breeds contain a small amount of fat, it must be flavored with oil to give it a milder taste. If, despite all the measures, the fillet turns out to be a little dry, then this can be corrected by seasoning it with Polish or sour cream sauce.
Cooking sea and ocean fish
Sea fish has a high content of nutrients. It contains a large proportion of fat, so its fillet has a more delicate consistency. The most widespread species in Russia are: sardine, sardinella, mackerel, herring, salmon, capelin, and sprat. To improve taste, sea fish is also treated with a marinade based on lemon juice or vinegar. Sometimes they use not only juice, but also whole lemon slices, which are placed in the gills of fish that have undergone primary processing. Some varieties may not be fatty enough; to correct this, the carcass should be treated with mayonnaise or another sauce based on it. Onions and dill go well with fish cooked on the grill.
Ocean fish is unique; it surpasses the species described above in its properties and taste. This group includes tuna, anchovies, cod, flounder, monkfish, shark, mullet and others found in the ocean. They are distinguished not only by their unique health properties, but also by their exceptional taste.
Fish, and other foods, can be cooked over an open fire in a primitive way and using minimal means, nevertheless obtaining a tasty dish. The most delicious fish is cooked over the coals of a fire.
Fish or meat fried over an open fire is healthy, tasty food. The best taste of fish can be preserved by frying it over a fire, using wood from species used for smoking products.
For frying over an open fire, it is better to have a lockable double grill with a handle. The purchased grate is small, it is better to use homemade ones. But not everyone will take a grill of this design with them on a hike or fishing; there are different situations.
This article provides the possibilities of cooking food over a fire in various ways and some recipes for their preparation.
All types of fish, especially fatty ones, are suitable for frying over an open fire.
Fish cooked in clay.
1. make a fire. Gut the fish, leaving the scales behind.
Rub the inside of the fish with salt, put onions, peppercorns, and bay leaves inside.
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 on top. There is no need to clean the finished fish, as the scales fall off along with the clay.
Some fishermen pre-wrap the fish in cabbage, burdock, nettle, and wild currant leaves.
In this case, the cooking time increases to 40-50 minutes.
2. Rub the prepared fish with salt inside and out, coat it with oil, wrap it in maple leaves, and then tie it in a clean rag soaked in vegetable oil, tie it with twine, coat it with clay and put it in hot ash.
Turn over carefully from time to time.
The readiness of the fish can be determined by the cracking of the clay.
3. The cleaned and gutted carcass, 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 coated with a 2-3 centimeter layer of clay, placed in hot ash under the coals of a fire.
After 15-20 minutes, the fish should be turned over to 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 place it in the fire on a thick layer of coals. And keep the fire burning for at least an hour. After this, remove the “Clay” fish from the fire, break the clay and take out the finished fish with amazing taste. By the way, its scales remain on the clay.
Fish cooked in foil.
1. Gut the fish, remove its scales, cut off the head and tail, rinse, and rub the inside with salt and pepper. Add oil, place on a double sheet of aluminum foil and wrap.
Place the foil with the fish on the hot coals of the fire, turn it over after 5-6 minutes, and after the same time the fish will be ready.
2. fish with cheese in foil.
Take any large fish, cut into pieces, rub with salt and seasonings, sprinkle with lemon juice, if desired, you can make cuts in the pieces and add pieces of cheese, wrap in foil, cook in the coals of the fire for about 15 minutes.
Fish cooked in paper.
1. scaled, gutted and washed fish, whole or cut into pieces, rub with table salt, grease with butter or vegetable oil.
For taste and smell, add chopped herbs (onion, parsley) and 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 ashes, and throw 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 quickly and can be sprinkled with fresh dill or various seasonings. Wrapped in newspaper (or paper. The fish should not be gutted or cleaned. It is moistened generously with water and the resulting package is placed in the 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, approximately like 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 the fish, cooked in its own juice, is in front of you.
3. Gut the scaled fish and rinse. Rub lightly with salt, wrap in thick paper or a rag, moisten one side with water and place in a hole dug in hot ashes, wetted side up. Cover with hot coals. In about 1-1.5 hours the fish will be ready. Cooking time depends on the size of the fish and the state 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 the gills removed, but with scales, rinse thoroughly, trim the fins, rub the inside to a reasonable extent with salt, coat with a layer of greasy clay 1-1.5 cm and bury in the hot coals of the fire.
In 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 coating, removing it along with its 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, add spices. After the fire heats the sand well, bury the fish in it, wrapped in several layers of wet paper, and light a fire on top. The dish will be ready in 40-50 minutes. You can cook fish in the hot coals of a fire in the same way.
6. The method is simple and gives good results. Pike and large perch are often prepared this way. The fish is gutted and salted. You can put spices and oil inside the fish to taste. First, the fish is wrapped in parchment paper, and then in several layers of newsprint. Some people 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 to eat.
Fish cooked in plant leaves.
Wrap the fish in a burdock leaf (you can use foil, newspaper or wrapping paper, but the paper will need to be moistened), and bury it in the hot ashes of the fire. Light a small fire on top again. Cooking time depends on the size of the fish and the condition of the coals (they should be 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 bag is pulled out, unfolded, the scales remain stuck to the paper, and in front of you is a fish cooked in its own juices. Highly recommended for winter fishing enthusiasts.
By the way, you can throw the potatoes into the ashes at the same time - it will be a side dish.
Baked with berries.
Large fish (preferably pike perch) are gutted, washed and salted from the inside. Then into the carcass.
Add a few peas of allspice, a bay leaf, 3-4 cloves of garlic and fill the remaining free space with lingonberries or cranberries. Having tied it with twine or fishing line, the carcass is wrapped in several layers of wet paper and placed in the ashes under the coals of the fire. After 30-40 minutes (during this time the bag is turned over 5-6 times) the fish is ready.
Eat it cold!
Fish baked in ash.
They make a fire. The fish is not gutted, it is rubbed with salt against the scales.
The coals are covered with ash, the fish is placed on the ash, covered with ash and covered with coals.
After some time, the fish will be ready.
Fish baked in the ground.
Clean the fish from scales, gut it, rub with salt and fat. Put it in the belly.
Chopped onion, bay leaf and fat skimmed from swim bladder and 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 soil should not exceed 5 centimeters.
Compact the earth above the fish and light a fire in this place. In an hour the fish will be ready.
Fish cooked on a stone.
Rarely do any fishermen, especially those on foot, carry a frying pan when fishing.
However, fish can still be fried.
They select a flat stone slab, wash it and build a fire around it.
When the stove is well heated, the fish prepared for frying is placed on it.
(Gutted, salted, with spices in the abdominal cavity.
After about a quarter of an hour, turn it over.
After the same amount of time, the fish will be ready to eat.
Fish cooked on the stove.
They gut the fish, leave the scales on, rub the inside with salt, and skewer it through the mouth.
Up to the caudal fin on a pointed stick, which is stuck obliquely into the ground.
Campfire. The distance from the fire will be optimal when you can maintain it with your hand.
Heat 2-3 s. Turn the carcass from time to time to ensure even browning.
The finished fish is easily separated from the scales.
Grilling fish on skewers.
Cooking fish on skewers over a fire is simple and at the same time convenient. You can fry perch, pike, salmon and other fish on skewers. The fish is gutted and salted, but the scales are not removed and the head is not separated.
The whole fish is placed on skewers. It is held over burning coals or stuck into it.
Place the skewer with the fish in the ground, tilting it 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 grill.
Fish can be fried on a metal mesh, grate or metal sheet.
With slots. For frying over an open fire, they usually take fatty fish: herring, bream, salmon. You can fry herring, bream and small whitefish whole. It is necessary to remove the scales from bream and whitefish before frying.
Whole fish intended for frying is sprinkled with coarse salt 1-2 hours before.
Before preparing it.
Just before frying, the fish is dried and sprinkled with spices, such as red and...
Black pepper or sprinkle with lemon juice.
Large fish or pieces of fish are greased with vegetable or butter before frying.
The temperature of the mesh can be checked using a piece of fish - it will stick to the surface of a metal that is not hot enough, but will burn if it is overheated.
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 and fried until cooked. Thick pieces of fillet and large fish require finishing.
Readiness. An oven is used for this.
To keep the fish juicy, you cannot spray it with liquid, you can water it.
Fat. The most delicious fish is the one that has just been fried on the net.
Don't you think that at the dacha, for example, next to the grill (a 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 fish is fried on a spit.
To do this, pieces of fish are steamed, washed, put on a metal skewer, greased with sunflower or olive oil and fried over burning coals.
Flame.
2. The fish is gutted, scales are not removed, cut lengthwise and then crosswise into portions, salted and strung on a skewer or rod interspersed with chopped onions.
Onions 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 cooks.
Evenly. The fish is ready if it peels off the scales easily.
Fish on a WIRE.
You will need 500 g of fish, ground pepper, 25 g of butter, salt.
Clean the fish, gut it, rinse, grate with salt and ground black pepper, add oil, wrap in foil, place it on a wire device.
And fry for 30 minutes, turning the fish over from time to time.
Cooking fish on a BOARD near a fire.
With this method of frying fish, you get a truly delicious dish out of many.
Types of fish.
The fish is gutted, removing the head. The fish is cut along the back to the tail, but not through the belly.
They don't rip open. When unfolded, the fish is placed skin down on a wide board, securing the edges of the fish with sharp wooden dowels, for which a knife is used.
First they poke holes. The heat should come from the flame and hot coals of the fire.
To be strong.
The board with the fish is placed next to the fire, slightly tilted.
The board should be at such a distance from the fire that the fish is fried as much as possible.
Slower.
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 place the board with the fish from the fire at a distance of two axes. During frying, the fish should be periodically sprinkled with brine. Despite the cooking time, it’s still worth trying to fry fish this way - the result justifies the effort.
Fresh fish is ideal for smoking; however, unfortunately, it is not always possible to purchase freshly caught fish. Then all that remains is to use frozen. It is best to defrost the fish naturally, namely, on the top shelf of the refrigerator, and then completely take the fish out and put it on the table. Do not use microwave ovens or other methods of temperature exposure for defrosting, as they take away most of the taste of the fish.
Before starting the hot smoking process, it is important to choose the “right” wood, namely, the most suitable sawdust and wood chips. The best of their kind for smoking are fruit trees, as well as alder, oak, ash, maple, etc. Coniferous species cannot be used, with the exception of the juniper mentioned above. How to store hot smoked fish? As a rule, the most common method of storing fish involves storing it in the refrigerator. True, the fish must first be placed in paper or wrapped in cling film, since free access to oxygen will make the fish windy, and the fishy smell will transfer to other products. If you need an even longer shelf life for 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 over a fire. Baked red fish
There is a large selection of red fish for cooking over the fire - trout, salmon, chum salmon, salmon, pink salmon and others. Take the fish you like and start cooking.
If your choice fell on not very fatty fish, you can bake it according to the same recipe, but not over an open fire, but in foil. And remember, fish in foil over a fire turns out no less tasty, but it is more healthy.
You can buy ready-made steaks or take a whole fish, clean and cut it into the desired pieces.
Required ingredients:
- red fish steaks, 1.5–2 cm wide;
- lemon juice - one small spoon per steak;
- seasoning for fish;
- salt.
Preparation
1. Rub the fish steaks with salt, seasoning and lemon juice.
2. Leave the fish in a cold place for a couple of hours to soak.
3. Place the steaks on the grill and begin the frying process.
4. Red fish is fried in the same way as the rest. 15 minutes on one side until golden brown and 15 minutes on the other.
Why fish should not be fried or the benefits of grilled fish
Grilled fish, although called fried, and has golden brown sides, is still much healthier than fish fried in oil: when frying, vegetable oils turn into a source of pure carcinogens, which are not just harmful, they are dangerous to health !
Moreover, fried fish is too saturated with fat, which also does not make it healthy, and in addition, its calorie content increases many times.
Grilled fish strengthens the immune system and protects the body from premature aging!
To ensure 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 cook fish on the grill so that it does not stick to the grill and does not turn into “porridge,” as often happens to those who are just mastering this method of cooking fish.
Grilled fish is irresistible, so be prepared to have your family and friends asking 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 it is, the tastier it will be. This is a rule you can’t live without.
Sea fish - only fresh, not frozen. If it’s a river fish, it means it’s just been taken off the hook.
It can be cooked on a charcoal grill or on a grill.
It is best to use, of course, fresh herbs, but if you don’t have any, you can replace them with dried ones.
Use what you have on hand: parsley, thyme, oregano, and whatever you like.
Fish without herbs will not be as flavorful as fish cooked with herbs.
Video How to fry fish over a fire without a frying pan
This is a very quick, affordable and tasty recipe for cooking fish fillets over coals, i.e. outdoors, where there is access to an open fire. You can use a grill, grill and barbecue grill.
If you cook at home, use a regular oven.
Any fish fillet is suitable for cooking, but salmon, trout and mackerel fillets are especially tasty.
This recipe can be used to cook any other, less expensive fish:
- Rinse the fish, remove from the bone so that you get two pieces of fillet, rinse again and dry with a paper towel.
- Add salt and season with freshly ground black pepper.
- Chop fresh dill, finely chop garlic and mix with dill.
- Grease a sheet of foil with just a little vegetable oil, place the fish fillet skin side down on it, top with herbs and garlic and cover with the other half of the fillet.
- Wrap the fish tightly in foil and place on the grill grate.
- Bake for 10 minutes on each side.
After baking, let the fish “rest” in foil for five minutes, then carefully unwrap and serve with a generous sprinkling of lemon juice.
How to prepare fish for grilling
In principle, absolutely any fish you like is suitable for grilling.
Many people recommend grilling fish that 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, this is just a matter of experience, which is acquired over time: you can get used to cooking any fish so that it maintains its integrity.
The main thing is that you like the fish itself:
- Before cooking, wash the fish thoroughly, remove scales, if any, and gut if necessary.
- It will be very convenient if you buy ready-made fish fillets or steaks in the store.
- The fish can be cooked either cut into pieces 2.5 - 3 cm thick, or whole at once.
- If you have river fish, then lovers of grilled river fish 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 is sure to give even somewhat dry fish meat a special softness, juiciness and tenderness.
- Before sending the prepared carcass or pieces of fish to the grill, brush them with vegetable oil. This is the secret of not just a golden-brown baked crust, it is an excellent way to prevent the fish from sticking to the grill during baking, and after cooking you can easily remove it from the grill without damaging the integrity of the piece.
- In order for the herbs and spices you use to penetrate deeply 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 this is a strong recommendation.
- Whole fish after preparation (cleansing of scales and entrails) can be stuffed with herbs, onions, garlic, mushrooms, vegetables, lemon slices, and 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 will retain its shape.
- Grilled fish kebabs 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, bell peppers, onions, avocado, etc., in your own way taste and desire.
Often when hiking or fishing, the question arises about choosing a method for preparing fish in nature, especially when there are no suitable utensils or means for preparing the catch in the traditional way. But there are many options for cooking fish outdoors with minimal effort. The choice depends on individual preferences, principles and the availability of funds necessary for preparation.
fried fish
Cooking fresh fish
The caught fish must first be thoroughly washed and cleaned of scales and entrails, as well as, if necessary, the head and tail, after which it should be generously rubbed with salt, which will draw out all the excess moisture from it. The important thing is that it is impossible to over-salt the fish, because it will not take more than it needs. It is also recommended to add black pepper, bay leaf and other spices, after which you can begin to choose a cooking method: over a fire, in foil, on a grill, on a grill, on a skewer, etc. Depending on the chosen method, the cooking time for the fish changes.
Cooking red fish
A distinctive feature of red fish is the small number of small bones, its pleasant taste and barely perceptible reserve of sea, therefore a minimum of spices is required in order to express and emphasize the taste of the fish. It is recommended to cook such fish on a grill or in foil so that it retains maximum of its taste. The main secret of the juiciness of red fish is its fat content. The fattier the fish, the tastier and juicier it will be. It is not recommended to take pink salmon with you into the wild, because it is too dry, and with further cooking over a fire, it loses a huge amount of moisture and dries out even more, which causes thirst, and subsequently an increase in appetite. The following types of fish are excellent for cooking outdoors: salmon, trout, char or sockeye salmon. The readiness of red fish is generally approximately 20-40 minutes, depending on the choice of cooking method.
Cooking river fish
Unlike red fish, river fish has a sweetish taste. Dishes in a cauldron over a fire cook much faster (15-30 minutes depending on the choice of cooking method). The disadvantage is the subtle smell of mud and the presence of many bones, which can not only hurt you, but also simply spoil the pleasure of eating, since you have to constantly be careful and choose them. The most common river fish, which are perfect for fish soup, baking, cooking on skewers, barbecue, fire and in foil, are: pike, crucian carp, rudd and roach.
Cooking frozen fish
Frozen fish must be defrosted before cooking, but before defrosting (mainly river fish), it is recommended to grind its intermediate bones, which during subsequent cooking will become softer and smaller and will not subsequently cause discomfort when consumed. After defrosting, the fish must be stuffed with spices and salt. Any cooking method is suitable for frozen fish: on the grill, coals, fire, in foil, skewer, etc.
What is the best way to fry fish over a fire?
On a skewer
Often a dilemma arises about the choice of cooking over a fire using a skewer or using a grate. The choice mainly depends on personal preferences, as well as the type of fish: whole or individual pieces.
fish on skewer
You can cook absolutely any fish on a skewer; all you need to do is put it on a skewer, fix it and place it over the fire. The fish should be evenly fried on all sides for 3-5 minutes, depending on its type. During frying, constant care is required so as not to overcook it or burn it, otherwise the fish will lose all its beneficial properties and will be tasteless and dry. Fish that does not hold well on a skewer, or is simply too small for it, should be properly fixed or cooked on a wire rack.
On the grid
The grill method is simple and convenient. This method is suitable for frying both whole fish and its individual parts, which cause certain difficulties when cooking on a skewer. For frying on the grill, they mainly use fatty fish; herring, bream, perch and all types of red fish are perfect. Mostly, the readiness is 20-30 minutes. Before frying, the fish is sprinkled with salt and spices; it is also recommended to salt fish intended for frying as a whole for 1-2 hours before cooking, which will give it the greatest juiciness and aroma.
fish on the grill
When cooking, fish can be sprinkled with lemon juice, which will add a special uniqueness to its taste. A distinctive feature of this cooking method is uniform baking, a special taste and aroma, as well as a characteristic frying pattern that remains from the hot iron.
Should I wrap fish in foil over a fire?
One of the simplest methods of cooking fish that does not require much effort is cooking using foil. Salmon, pink salmon, mackerel, trout, and cod are best suited for this method. Before cooking, you need to gut the fish, wash it thoroughly and season it with spices, then wrap it tightly in foil and put it in the coals.
There are a great many ways to cook fish over coals. It is baked whole, steaks are cooked, shish kebab is made and even smoked. A strictly specific type of fish is suitable for each recipe, and only the right choice of products guarantees a tasty, aromatic dish.
How to choose?
Not every product is suitable for grilling: preference should be given to fatty varieties of fish with a small number of bones, but lean varieties do not always turn out successfully, so it is better to leave them for other recipes. For grilling, it is better to choose medium-sized carcasses, which do not need to be marinated first, but just need to be salted and rubbed with spices inside and out. It is better to cut large fish into pieces, otherwise it will bake for too long, and with a high degree of probability the finished dish will turn out to be fried on the outside and half-baked on the 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 the first time you turn the product on the wire rack.
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 content of bones in the back are suitable for preparing steaks; they are easily cut into portions and fried fairly quickly on the 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, due to which it does not boil over when exposed to heat, while the trout flesh is so tasty that it does not need any marinades. You can only sprinkle it with lemon juice and put it on the grill.
- Salmon Most often it is cooked on the grill; it is almost in no way inferior to trout, it is perfectly baked, and the finished dish is very tasty and aromatic.
- Som It is distinguished by dense pulp with a lamellar structure, thanks to which it holds its shape well on skewers and grills. This fish is quite often used to make barbecue, since it can be bought in any store, and it costs much less than trout or salmon.
Keep in mind that catfish live in mud, so before baking it is advisable to soak 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 over a fire, turns out to be very juicy and satisfying, but its flesh contains quite a lot of bones, so this product is not to everyone’s taste.
- 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 little dry and rather bony. However, if the presence of small bones does not bother 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; do not place carp on the grill or skewers, since they do not hold their shape under high temperatures.
Sea creatures can also be cooked on the grill.
- Tuna People call it “sea meat” and this is not without reason, because this fish is distinguished by its 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, this is not surprising, given its flat shape, and the fish turns out very tasty and aromatic.
- Halibut- a close relative of flounder, it turns out quite tasty when cooked over 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 making shish kebab or barbecue, it simply boils over, and you risk getting fish porridge, but a whole cooked carcass will delight you with well-baked white flesh, 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; at resorts it is cooked right outside on a grill, seasoned with rosemary, basil and sage. This pulp turns out to be very tender, but at the same time with a pronounced marine flavor.
- Swordfish- It’s quite rare to find it on the shelves of domestic supermarkets, however, if you want, you can find it and bake it, especially since this fish is distinguished by its dense flesh and does not fall apart on the grill even after defrosting. This fish is baked without foil, after marinating for half an hour in soy sauce.
- Mullet, cooked on the grill and grill, is quite tasty, it has a sweetish flesh 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 the grill, grill or barbecue, you should keep in mind some features of its baking technology:
- small fish are baked whole on a wire rack, greased with butter from time to time;
- It is advisable to first bake large pieces on a wire rack 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 be tasty and juicy;
- if you have flat varieties of fish, for example, flounder, then first of all you should bake it on the light side and only then turn it over and cook on the dark side;
- red fish barbecue is cooked for no more than 5-8 minutes;
- Regardless of the baking method and the type of fish, the kebab must be poured with lemon juice or melted butter;
- It is better to use wooden skewers as skewers, and it is advisable to first soak them in water for an hour, then the pulp will not stick to them, and hot smoke will not damage the structure of the wood;
- If you fry on a grill pan, then it, like the grate, should definitely be greased with butter.
To make the fish more piquant, you can marinate it 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 cooks 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 grill, and after cooking you can easily remove it and transfer it to a plate without damaging the skin and pulp.
The taste of fish is quite well complemented by lemon, fennel and some other spices.
In order for them to penetrate deep into the flesh, you should make several cuts on the carcass, especially if you are baking large steaks or the whole carcass.
Before placing on the coals, whole fish is often stuffed with mushrooms, onions, Korean carrots, herbs or garlic. Experienced chefs recommend wrapping the fish in grape leaves or spinach before baking, and if the fish is dry, slices of bacon or lard held together with toothpicks will help make it juicy. If desired, you can even form rolls of fish, lard and leaves, fastening them with skewers; such fish turns out to be unusually juicy, tasty and nutritious.
Fish kebabs always look appetizing, which are threaded onto 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.
To learn how to cook mackerel on the grill, watch the video below.
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