The best grayling recipes

Grayling fish contains many useful substances. It has very tasty, white-pink, tender and lean meat, and is rightfully considered a delicacy. There are a lot of recipes for preparing grayling. You can fry, smoke, stew and bake this fish. You can also cook delicious fish soup. The calorie content of fish is low, so it is often used in dietary nutrition. But no matter how the grayling fish is prepared, it will undoubtedly always be a decoration for any table. Let's look at the best cooking recipes.

Cooking grayling

First you need to prepare the fish. It must be cleared of scales, the entrails and head removed, rinsed well under running water, rubbed with a small amount of pepper and salt and divided into pieces. For now, you can put the fish aside and start preparing vegetables for the sauce.

Peel the onion, wash and chop into rings. Wash ripe, preferably hard varieties, tomatoes and also cut into rings. Peel the carrots using a special knife. Rinse and rub through a fine grater. Grate any type of cheese. In this grayling recipe, the fish is first fried and then baked.

To prepare the sauce, you need to take a frying pan, pour a little sunflower oil and put it on fire. When the pan is hot, add the onion and fry until slightly golden brown. Then add the carrots to the onions and simmer for ten minutes. After this, pour in sour cream, preferably with a high percentage of fat content, bring to a boil, add a glass of hot boiled water, add salt and pepper. Now you can also add any spices to your taste and simmer with the lid closed for ten minutes. The sauce for this grayling recipe is ready.

Now you need to start cooking the fish. While the sauce was being prepared, the fish was soaked in salt and pepper, and it can now be fried. Pour oil into a heated frying pan and place pieces of fish sprinkled with flour, fry until a crust appears on them. After the fish has been fried, it must be placed in a fireproof dish, greased and lined with baking foil. Place tomatoes cut into rings on top of the fish, pour the sauce evenly and sprinkle with cheese.

Place the refractory dish with the fish in the oven for thirty-five minutes at a temperature of one hundred and seventy degrees. Using this recipe for cooking grayling in the oven, you can get fish that is juicy and soft inside, but with a golden crispy crust on top. When serving, you can decorate it with herbs. This fish is perfect as a side dish for potatoes, rice or another main dish.

Other recipes

Fish is often cooked in various marinades with vegetables, herbs in the oven and in a frying pan, and cutlets are also prepared from it.

In the oven with onions

To cook grayling in the oven with onions, you need the following ingredients.

Scroll:

1 kg of fresh grayling;
1 tsp. table salt;
1 tsp. chopped pepper;
5 onions;
200 ml Parmesan sauce;
50 ml sunflower oil;
lettuce leaves;
20 g fresh parsley.

Grayling fish (photo, description can be found in the article) is prepared in the oven according to the following scheme:

To begin with, you will need to clean the fish from scales, make a longitudinal cut from the bottom from the head to the tail and remove the entrails, remove the gills and thoroughly rinse the gutted fish under running cool water. The washed fish will also need to be dried with paper towels or napkins and transferred to a bowl.
Now the onions need to be peeled, rinsed under cool water and cut 1 onion into thin half rings. Place the chopped onion in a bowl with the fish.
Next, add table salt and crushed pepper to the grayling bowl and thoroughly rub each fish carcass with seasonings. Chopped onions will need to be placed inside the gutted fish and left to marinate in this form for 20 - 30 minutes.
Then you should cover the baking sheet with foil, fold the edges to form boots, grease with sunflower oil and lay out the carcasses of pickled grayling.
Afterwards, the remaining onions must be cut into 4 parts and placed on a baking sheet between the fish carcasses. Now the baking sheet can be placed in the oven, heated to 180 °C, and the fish can be baked until golden brown.
Place the finished fish on portioned plates along with the baked onions, cover them with lettuce leaves, sprinkle each portion with parsley and pour over Parmesan sauce.

The finished dish can be served with boiled or baked potatoes as a side dish.

Salted grayling

To prepare salted grayling, you need the following ingredients:

1/2 onion;
2 tbsp. l. table salt;
1/4 tsp. chopped pepper;
3 cloves of garlic;
1 kg of grayling.

Detailed preparation diagram:

To start, fish carcasses need to be cleaned of scales, a cut is made from the bottom, and the insides are removed, along with the heads and tails. Now the grayling needs to be washed in cool water, dried with napkins and cut into pieces approximately 2 cm thick.
Next, the onion should be peeled, rinsed under running cool water and cut into the required amount into rings. The garlic cloves also need to be peeled and chopped very finely.
Then sprinkle the bottom of a deep bowl with table salt, place pieces of fish on it in one layer, re-sprinkle with table salt and a small amount of chopped pepper. The next layer will need to be some onion rings and chopped garlic. The following layers must be laid out in a similar sequence.
Afterwards, cover the bowl with plastic wrap, place a plate on top and place a small weight on it so that the fish is pressed down. In this form, grayling should be left for 10–15 hours at room temperature, after which the fish is ready for consumption.

Salted grayling should be served by cutting pieces of fish into small strips, along with rye bread.

Marinated with soy sauce and rice vinegar

To prepare the dish you will need the following ingredients:

1-2 grayling;
1/2 tsp. soy sauce;
4 tbsp. l. sour cream;
1 tbsp. l. rice vinegar;
1 onion;
1 tsp. dried cilantro;
1 laurel leaf;
2 tbsp. l. sunflower oil;
200 rice;
salt.

Grayling fish marinated with soy sauce and rice vinegar.
Grayling fish (photo, description below in the text) is prepared as follows:

First you need to wash the fish, remove scales, remove entrails, rinse again and dry using dry towels. Place the fish in a bowl, sprinkle with table salt, mix well and place in the refrigerator for 60 minutes.
Then you need to cut the fish into large pieces, place them in a large plate, pour rice vinegar into them, add table salt along with soy sauce and mix evenly.
Next, you need to peel the onions, wash them and chop them into half rings. Afterwards, coat the bottom of the frying pan with sunflower oil, heat it, put chopped onion in it and fry until golden brown.
Then you need to put sour cream in a separate container, add dried cilantro, add a torn laurel leaf and mix everything thoroughly. Afterwards, the marinated fish should be placed in a frying pan with the onions, poured with sour cream sauce, stirred evenly, put on medium heat and wait until the contents of the frying pan boil. Boiling should last no more than 5 minutes.
The cooked fish should be covered with a lid and removed from the heat. Afterwards, you need to rinse the rice several times, add it to a pan of boiling water, add a little table salt and cook for 20-25 minutes. on low heat.
Now you can divide the cooked rice into portioned plates, add fried fish to it, pour over sour cream sauce and serve with caviar. You can use pickled ginger and chili pepper for garnish.

Grayling in sour cream

To prepare grayling in sour cream, you should prepare the following ingredients:

5 grayling carcasses;
3 onions;
2 carrots;
2 tomatoes;
15 g dill;
500 g sour cream;
150 g cheese;
5 tbsp. l. sunflower oil;
1/2 tsp. chopped pepper;
150 g flour;
1 tsp. table salt.

Grayling fish (photo, description can be seen below in the article) is prepared as follows:

First you need to clean the fish from scales, make a longitudinal cut from the bottom of each carcass and remove all the insides, cut off the heads and tails and thoroughly wash each carcass in cool water. Now the fish can be cut into portions and dried with napkins or paper towels.
Next, you need to pour table salt and crushed pepper into a small container, mix the spices well and rub each piece of grayling with them. The fish should be left to marinate for 20 - 30 minutes.
Then the bulbs need to be peeled, rinsed under running cool water and chopped into rings. The tomatoes must also be washed and cut into rings. Carrots should be peeled using a vegetable peeler and grated using a fine grater. The cheese will also need to be grated using a grater with large holes.
Now you need to make the sauce. To do this, you need to pour a small amount of sunflower oil into the frying pan, put onion rings in it and fry them until golden brown, then add chopped carrots, set the heat to minimum and simmer the vegetables for 10 minutes.
Afterwards, you can pour sour cream into the frying pan, also add 1 tbsp. hot water and bring the mixture to a boil. When the sauce boils, add a little table salt and ground pepper, cover the pan with a lid and simmer until thickened for 8 - 10 minutes, and then remove the pan from the heat.
Next, you need to pour flour onto a plate, roll each piece of fish in it and place it on a hot frying pan greased with sunflower oil. Grayling pieces should be fried until crust appears on all sides.
Then cover a heat-resistant baking dish with foil, grease with sunflower oil and place pieces of fried fish in it. Place chopped tomatoes on top of the fish, pour the prepared sauce over each piece and sprinkle with shredded cheese.
Now the fish can be placed in the oven, preheated to 170 °C, and baked for 35 minutes.

Ready grayling in sour cream should be served hot along with a side dish of rice, buckwheat or pasta.

Grayling cutlets

The prepared ingredients will be enough to prepare 4 servings of the dish:

Basic	Spices	For breading	For frying
500 g grayling fillet	1/4 tsp. table salt	3 tbsp. l. breadcrumbs	60 ml sunflower oil
100 g white bread	1/4 tsp. crushed pepper
1/2 tbsp. milk
2 tbsp. l. butter

Fish cutlets from grayling, shown in the photo with description, can be prepared as follows:

First you need to defrost the grayling fillet. This can be done by placing it under running cool water or simply leaving it at room temperature. The butter must also be removed from the refrigerator in advance and warmed at room temperature.
Next, you will need to pour the milk into a small bowl, cut the white bread into pieces, cut off the crusts and soak the bread in the milk.
Now the thawed fish fillet must be chopped using a meat grinder. You also need to pass pieces of soaked bread through a meat grinder, after squeezing them out of the milk. Add table salt and crushed pepper to the mixture of bread and fish and mix all ingredients thoroughly until smooth. The finished minced meat should be re-scrolled through a meat grinder, then add soft butter and mix the ingredients again.
Then you need to pour the breadcrumbs onto a plate, wet your hands in cool water and form grayling cutlets, rolling them on all sides in breadcrumbs. Now the pieces can be placed in a hot frying pan greased with sunflower oil and fry them on both sides until golden brown and crusty.
Afterwards, cover the baking sheet with foil, grease it with sunflower oil and lay out the fried cutlets. The pieces should be baked at 180 °C for 7 – 9 minutes.

Ready-made grayling cutlets should be served by pouring melted butter over them. Boiled rice or potatoes can serve as a side dish. Instead of an oven, you can use a microwave oven, placing the fried cutlets in it for 3 - 4 minutes. at a power of 600 - 700 watts.

Smoked grayling

To smoke grayling you need to prepare the following components:

2 kg grayling;
1 tbsp. l. table salt;
1/2 tsp. chopped pepper;
chips of alder, cherry or bird cherry.

Detailed description of preparation:

First, you need to make a longitudinal cut from the bottom of the grayling carcasses and carefully remove all the insides. Gutted fish should be washed thoroughly. For smoking, it is better to choose medium-sized carcasses; small carcasses can burn during the smoking process, and large ones will not fit in the smokehouse.
Prepared grayling carcasses should be placed in a plastic bag, sprinkled with table salt and chopped pepper and mixed. The fish should be left to marinate in this form for 20 - 25 minutes.
Now you need to put the fish on the board and prepare the smokehouse. To do this, place wood chips on the bottom, install a tray to collect fat, and install a grate on top. The prepared grayling must be placed on a grid, placing a small branch in the belly of each carcass so that the belly of each fish is open.
Afterwards, you should close the smokehouse, place it over the coals and press it down with a weight so that the smoke does not escape outside. Grayling needs to be smoked for 20 - 25 minutes, then remove the smokehouse from the coals and do not open it for about 2 - 3 minutes. After the time has passed, you can open the smokehouse and transfer the fish to plates.

Grayling ear

To prepare grayling fish soup, you need the following set of ingredients:

800 g grayling;
120 g potatoes;
60 g onion;
60 g carrots;
3 laurel leaves;
1.5 liters of water;
1/2 tsp. table salt;
1 tbsp. l. boiled rice;
1/4 tsp. chopped pepper;
15 g dill.

Grayling fish (photos and descriptions are presented in the article) are prepared as follows:

First you need to clean the fish carcasses from scales, make an incision at the bottom and remove the entrails. The grayling liver and internal fat do not need to be thrown away; it will be used in further preparation. Gutted fish should be cut into medium portions.
Next, you need to rinse the potatoes together with the carrots under running cool water, peel both vegetables using a vegetable peeler and chop the potatoes into small cubes and the carrots using a grater with large holes. The onion also needs to be peeled and cut into small cubes.
Then you will need to pour a little sunflower oil into the frying pan and place chopped onions and carrots in it. Vegetables should be fried until the onion turns golden.
Now you should place the boiled rice in a sieve and rinse it under cool water. Place the washed rice in a pan, fill it with water, add grayling liver and fat, add table salt and place the pan over high heat. You will also need to add roasted vegetables and potato cubes to the pan.
When the soup begins to boil, you will need to reduce the heat to medium and cook the soup until the potatoes are soft for about 15 minutes. Now you can add pieces of grayling to the soup, add bay leaves and continue cooking for about 2 - 3 minutes, then turn off the heat and leave the soup to brew under the lid for 10 - 15 minutes.

The finished grayling soup needs to be poured into plates, put a piece of fish in each, sprinkle with chopped dill and pepper. For a richer taste, you can add a small amount of butter to each serving.

With cabbage and pickles

To prepare the dish you need the following set of components:

500 g grayling;
1 kg of fresh cabbage;
2 pickled cucumbers;
50 g olives;
3 onions;
50 g capers;
4 tbsp. l. tomato paste;
2 tbsp. l. crushed crackers;
2 tbsp. l. butter;
1 tbsp. l. wheat flour;
1 tbsp. l. granulated sugar;
2.5 tbsp. l. vegetable oil;
2 laurel leaves;
salt;
crushed black pepper.

Step-by-step preparation scheme:

The first step is to wash the cabbage under cold water, peel it, and chop it with a kitchen knife.
Place in a greased frying pan, add washed chopped onion, flour, granulated sugar, 2 tbsp. l. tomato paste and simmer for 12-15 minutes. on low heat.
Then you will need to wash the fish, remove scales, gut it, remove the entrails and cut into small pieces. Afterwards, you need to peel the remaining onions, wash, chop finely, fry in a frying pan until transparent, and also peel the cucumbers and cut into slices.
Next, you need to place the pieces of fish in a pan, add a little table salt and chopped pepper and mix evenly. Then you should put capers, chopped cucumbers, chopped fried onions, tomato puree, bay leaves into the pan with the fish, mix everything carefully, pour in 1 tbsp. water and cook over medium heat for 20 minutes, covered.
Then you need to combine the flour with butter, mix well and boil for 2 minutes. Then you need to roll the fish in flour and fry in a frying pan on each side until golden.
Now you can grease a baking sheet with oil, place a layer of stewed cabbage on it, then fish, cover it with 2 tbsp. l. tomato paste, lay out the remaining cabbage, spread crackers evenly on top, pour in a little oil and place in the oven for 10 minutes, preheated to 180°C.
The prepared dish should be divided into portioned plates, garnished with olives and served.

Grayling, shown in the photo with a description, can be cooked in a slow cooker by setting the “Steaming” or “Baking” mode. It is not recommended to damage the fish's gall bladder. Otherwise, an unpleasant odor will appear.

Cooking process

The fish must be scaled, head and fins removed, cut and gutted. Then rinse very well under running water and cut into pieces. Then place the prepared pieces of grayling in milk, to which pepper and salt have been added, and dip in flour. Pour oil into a frying pan and put on fire; when it is hot, add pieces of fish and fry until golden brown and crispy.

The fish is ready, now it’s the turn of the vegetables. Wash ripe and red tomatoes, cut into four parts, add pepper, salt and lightly fry in oil. Remove the peel from the onion, wash it, chop it into rings and sauté in oil until golden brown. This recipe for preparing grayling fish will not be at all difficult for even a novice, inexperienced cook to master. The last thing you need is to place the pieces of fried fish on a beautiful dish, place the stewed vegetables next to them and garnish with chopped herbs. Tasty and healthy fish is ready to serve.

Salted fish

The bright flesh of grayling does not disintegrate when exposed to salt, but turns out elastic and pleasantly lightly salted. For cooking you will need: 500 g fish, 3 tbsp. l. coarsely ground sea salt, 3-4 garlic cloves.

You can prepare grayling in the following steps: Clean and open the carcass, remove the entrails without damaging the bile. Rinse under running water. Pull out the gills, cut the carcass in half along the ridge, and then into portioned half-steaks. Place the slices in a bowl and sprinkle with salt and garlic petals. Shake the fish so that the slices are completely mixed with salt and leave for an hour. Serve on a piece of black bread, sprinkled with chopped herbs.

Adding rosemary, cloves and allspice will help highlight the taste of fish.

Fish salting process

It is advisable to purchase fresh fish for salting. You need to remove the scales from it, cut off the head and fins, cut and remove the entrails and gills. After that, be sure to rinse under the tap with cold water and cut into small pieces. Place the fish in the prepared dish, add garlic, salt and ground black pepper.

Gently mix the fish with spices and cover with a lid of a smaller diameter, placing any weight on top. Then place it in the refrigerator for at least six hours, or better, if you followed this recipe for preparing grayling for pickling, leave it in the refrigerator for ten hours. The result will be salted grayling. This fish is served on the table as a cold appetizer, which must be decorated with herbs and lemon. In addition, one of the fish sauces can be served.

In the oven with potatoes

How to fry carp

Appetizing grayling in the oven can turn into a full-fledged dish if you bake the fish with potatoes. Product set:

6 grayling carcasses,
3 onions,
500 g potatoes,
a couple of tomatoes,
bunch of dill – 100 g,
400 ml sour cream 15% fat,
150 g shavings of hard cheese,
a little sunflower oil,
salt and pepper powder to taste.

According to the recipe, you first need to fry the grayling in a frying pan and then bake it. Wash the cleaned carcasses and fry them whole in a frying pan in purified oil. Place the onion cut into rings on a baking sheet and place the fish preparations on it. Place slices of tomatoes on the surface, and place slices of peeled potatoes in a circle near the fish.

Pour peppered and salted sour cream over the dish and sprinkle with cheese. Bake for 15 minutes. During this time, the cheese will melt and bake into a golden brown crust. Present with sauce and chopped herbs.

Adding suluguni along with hard cheese will help soften the taste of the dish.

Preparing pickled grayling

The first thing to do is to clean the fish from scales, remove the head, fins and tail. Then cut lengthwise and get rid of the insides. After this, rinse it very well and divide it into parts. The fish prepared in this way should be placed in a deep pan and sprinkled with black pepper and salt. Stir and leave for twenty-five minutes to allow the fish to release its juices and soak in the salt and pepper.

Next, you need to dilute the vinegar to your usual taste. It should turn out sour. Cut the lemon into thin rings and, after the required amount of time has passed, place on top of the fish. Pour diluted vinegar into the pan.

All that remains is to peel, wash and cut the onions into thin rings, which we also add to the pan with the fish. At the end, add vegetable oil, mix all the ingredients again and leave to marinate for an hour and a half. After which the pickled slightly spicy grayling fish can be eaten.

Grayling recipe with tomatoes

How to cook grayling: this dish is prepared from fish fillets, which must be placed on the bottom of the dish. Salt and pepper to taste, and put a little garlic and chopped fried onion on top.

Place the tomatoes, cut into slices, on top of the onions and garlic. Cover the container with a lid and simmer for approximately 40 minutes over low heat. We already know how to cook grayling with tomatoes, but it should be served with herbs. The dish turns out tender, with a thick broth.

Cooking grayling in brine

Using one of the recipes for cooking grayling in brine, we will get tasty, healthy and salted fish. Remove the scales from fresh fish, remove the head, fins, and tail. Then remove the skin and remove all the bones. Be sure to rinse well and cut the resulting fillet into small pieces. Place in any dish.

Next, pour one liter of water into the pan and put all the spices into it one by one: sugar, bay leaf, cloves, salt and pepper. Place the pan on the fire. When the brine boils, cook it over low heat for ten minutes. After this, remove from the heat, collect the foam formed during the boil and remove the spices. Let the brine cool slightly and pour it over the fish. Place a plate on top of the fish and place a weight. Place the fish in the refrigerator and leave for two days. After the required time has passed, drain the brine, dry the fish and transfer to another container with a lid. Place in the refrigerator again. Grayling should be consumed within one week.

In sour cream

The most delicate fish pulp of cooked grayling, soaked in the creamy taste of sour cream, literally melts in your mouth. Set of products: 5 fish carcasses, 3 onions, a couple of carrots, a couple of tomatoes, a bunch of dill, 500 ml of sour cream, 150 g of cheese shavings, a little flour, salt and freshly ground pepper to taste, 3-4 tbsp. l. refined oil.

Baking process: Thoroughly clean the carcass, wash and cut into pieces. Spread the slices with salt and pepper. For the sauce, chop the onions and tomatoes into rings, grate the carrots and cheese. Stew the vegetables in oil, pour in sour cream and boil, adding a little water, salt and pepper.

Bread the fish pieces in flour and fry in oil until golden brown. Place the finished slices on oiled foil in a baking dish. Place tomato slices on the surface, pour the sauce over the dish and sprinkle with cheese. Bake at 200 degrees for 20 minutes. Serve with a fresh vegetable salad and a glass of delicious wine.

Fried

Fried grayling turns out very juicy on the inside and crispy on the outside. For cooking you need the following products: 1 kg of grayling, a glass of flour, 70 ml of clarified butter, a little coarse salt and crushed black pepper - at your discretion.

You can fry grayling in stages: Cut the cleaned fish carcasses into pieces, add salt and pepper, and mix with your hands. Dip each slice in flour and fry in hot oil until golden crisp. Dip with a napkin and serve with a side dish of new potatoes with dill, vegetables and sour cream sauce.

It is customary to cook rich fish soup outdoors, over the hot coals of a fire, but at home, an appetizing fish soup will turn out no less tasty. For cooking you need:

Grayling soup will turn out aromatic if you cook it in stages. Prepare broth from the heads, fins and tails. Cook for 15 minutes, skimming off the foam, remove the contents of the pan with a slotted spoon or strain the broth. Add carrots and potatoes, cut into pieces, into the soup. Also add onion cubes, millet, bay leaves and peppercorns. Cook for 15 minutes.

5 minutes before the end of cooking, place the fish carcass, cut into medium pieces, into the pan. If you have it, you can put some red fish or silver carp in your ear. Serve with herbs and a slice of fluffy bread.

Cooking features

An adult grayling can reach a weight of 2-3 kg, sometimes larger specimens are found. However, young grayling often goes on sale. Such fish rarely weigh more than 0.4-0.5 kg, more often their weight does not even reach such figures. Therefore, most recipes call for baking this fish whole. However, if you come across a large grayling, you can bake it in the form of fillets or steaks.
Fresh and chilled red fish usually tastes better than frozen fish. But grayling is usually sold frozen. If you do not have the opportunity to purchase fresh grayling, you can buy frozen ones. In order for it to retain good organoleptic qualities, it is important to defrost it correctly. Proper defrosting of a slave consists of its gradual thawing. Exposing grayling to sudden temperature changes and trying to speed up the thawing process using a microwave is highly undesirable. It is much better to let the fish thaw in the main compartment of the refrigerator, then keep it at room temperature for a while.
Before baking, grayling must be cleaned and gutted. Its scales are small and can be peeled off without much difficulty. Gutting the fish must be done carefully so as not to damage the gall bladder, otherwise the grayling meat will acquire a bitter taste, and it will be difficult to correct the situation. Also, if you do not carefully gut it, you can damage the egg shells with caviar, which can also often be found inside the salmon when cutting it at home. If you are lucky enough to find caviar in grayling, do not throw it away, but rather salt it.
When preparing grayling for baking, its fins are also removed. Whether to cut off the head and cut the fish into pieces or fillet it depends on the specific recipe.
Grayling does not have a distinct fishy odor and, for obvious reasons, does not smell like mud. Fresh cucumber notes are discernible in its aroma. There is no need to marinate such fish, and even if it is marinated, it is not for long and in a marinade without vinegar.
To prevent grayling from drying out during baking, it is often cooked in foil or a cooking bag. Fatty sauce, crackers, and cheese crust can also protect the fish from drying out.
The baking time for grayling depends on the size of its carcasses or pieces. Usually 20-30 minutes of cooking in an oven preheated to 180 degrees is enough.

Grayling can be served separately or with a side dish. It can be served with boiled rice, baked or deep-fried potatoes, steamed vegetables, and fresh vegetable salad.

Decoration and serving

After the fried grayling is ready, it can be placed on a dish, garnished with sprigs of parsley and tarragon (tarragon). Add another slice of lemon and a drop of creamy sauce to the fish to make it completely unforgettable.

As a side dish for grayling, in my opinion, mashed potatoes are best, but many chefs say that rice ideally accompanies a dish called fried grayling. The recipe that I “stole” and am describing to you speaks precisely of such accompaniment.

At the end of the article, I would like to say that it is better to eat fried grayling hot. The recipe requires exactly this, since the fish is fatty and after cooling begins to lose a little in taste to the hot samples.

So you have learned how to fry grayling in a frying pan. Bon Appetit everyone!

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Today, there are three types of grayling: Mongolian, Siberian, and European. This fish is found in large quantities in Lake Baikal, as well as in the tributaries of the Yenisei, Lena, Amur and Ob rivers.

The Siberian grayling is characterized by an oblong bluish-silver or greenish-silver body, which is covered with black spots on the back. A distinctive feature of grayling is the brightness of its fins. Thus, the pectoral and ventral fins can be yellow and red, and the caudal and anal fins can be purple.

Siberian grayling prefers rivers and lakes with cold water and a rocky or pebble bottom. An adult grayling weighs up to three kilograms, but larger fish have also been recorded, although the catch most often found is grayling, which weighs less than a kilogram.

Grayling - what kind of fish?

It should be taken into account that grayling salmon fish can be of different colors, depending on the habitat. The Baikal has more dark tones, the anal fin is orange-red, the Amur is silver, with a light back. Valued for its special elasticity, which is preserved during cooking, its distinctive feature is the aroma of fresh cucumbers.

Most often on sale is light gray, with a silver belly and a dark back, on which black spots appear. Grayling fish - description of characteristic features:

Large dorsal fin, brightly spotted and striped, resembling a sail.
The scales are dense and large.
Weight – up to 5 kg, standard – 2-3 kg.

How to cook grayling fish?

There are no particular difficulties in how to cook grayling. You need to gut it without touching the gall bladder, otherwise it will taste bitter, remove the scales, cut out the gills. Whether to leave the head is determined by the recipe; if you chop it into fillets, it is recommended to leave it for fish soup. The ridge is removed for salting. It is not necessary to use lemon when cooking, because there is no smell of mud.

Grayling fish will turn out delicious if you consider:

Breadcrumbs give the crust a golden hue, and flour gives it a crunchy note.
Spices include dill, rosemary, tarragon, basil, and marjoram.
To preserve more beneficial properties, fry for no more than 5-7 minutes.

Baked grayling

This type is considered a delicacy and the most optimal for diets, since it contains a full range of vitamins and minerals. While it contains fats and proteins, it has no carbohydrates, while maintaining nutritional value. The healthiest way is to cook grayling in the oven in foil with vegetables. Onions must be placed as a pillow for the fish.

Ingredients:

grayling – 3 pcs.;
onions – 2 pcs.;
lemon – 1 pc.;
black pepper – 0.25 teaspoon;
dill – 1 bunch;
salt - to taste.

Preparation

Process the carcass and rinse.
Cut the onion into rings, mix salt and pepper.
Grate the fish and put onion rings in the belly.
Place the onion on foil and sprinkle with lemon juice.
Place the fish and wrap in foil.
Marinate for 15-20 minutes.
Cook in the oven for 20 minutes.
Open the foil and hold for 5-7 minutes. for the crust.
Grayling fish baked in the oven served with herbs.

Fried grayling

The flesh of salmon is distinguished by a pinkish tint and a small amount of fat; there are few bones in them, which is especially appreciated by chefs when choosing grayling. There are dozens of fish recipes, the simplest one being fried in a frying pan. The pulp becomes white, juicy, and a crispy crust quickly forms. The optimal size of steaks is 5 mm.

Ingredients:

grayling – 1 kg;
flour – 300 g;
vegetable oil – 70 ml;
black pepper – 0.25 teaspoon;
salt – 0.25 teaspoons.

Preparation

Cut the carcass, chop it, mix with spices.
Roll the pieces in flour and place in heated oil.
Fry for 3-5 minutes. on each side, to the crust.

Salted grayling

Where this species is found, fishermen prefer to salt it. The recipe for lightly salted grayling fish is simple, the dish turns out very tasty. Each region has its own methods, but the basic principle does not change; the pulp, chopped into pieces, is mixed with oil, spices and any sour base. Garlic is added as desired so as not to interrupt the flavor of the fish. The optimal size of steaks is 5 mm.

Ingredients:

grayling – 3-4 pieces;
onions – 2 pcs.;
black pepper – 0.5 teaspoon;
salt – 1 teaspoon.

Preparation

Process the carcass and cut it.
Sprinkle with salt and pepper and onion rings.
Stir and refrigerate for half an hour.

Braised grayling

There are no special secrets in how to cook grayling fish. It is easy to clean, thanks to its small and soft scales, and is quickly soaked in marinade. Since the flesh is tender, the skin is not removed, only the entrails and gills are removed. A fresh carcass retains the cucumber aroma, a frozen one does not, so you can add more spices. The original recipe is with egg sauce.

Ingredients:

grayling – 3-4 pieces;
egg yolks – 3 pcs.;
water – 4 tbsp.;
butter – 1 tbsp. spoon;
pepper – 0.25 teaspoon;
salt – 1 teaspoon;
citric acid - to taste.

Preparation

Process the fish and wash it.
Pour in hot water and simmer until done.
Grind the yolks, dilute with cold water.
Heat and dissolve the oil.
Boil until thickened in a water bath.
Season with spices and citric acid.
Pour over the fish, simmer for 3-5 minutes.

Salted grayling

If you get your hands on fresh grayling fish, there is no doubt about how to cook it - just salting, since such a treat cannot be prepared from frozen fish. The dish will have a slight sourness, an original, piquant taste. You need coarse salt, the carcasses are medium in size, if there is not enough liquid during the process, you need to add ice water.

Ingredients:

grayling – 7 pcs.;
salt – 7-8 tbsp. spoon;
bay leaf – 3 pcs.

Preparation

Gut the fish, rinse and dry with napkins.
Pour salt into the bottom of a glass or wooden bowl.
Lay out the carcasses and sprinkle them too.
Place bay leaf on top.
Put it in the cold under oppression.
Salted grayling fish takes 2-3 days to prepare.

Fried grayling

Fried grayling with a crispy mound on the outside and juicy flesh on the inside can decorate any feast. Before preparing grayling, you need to clean it, separate the heads and cut the fish carcasses into portions - depending on the size of the fish: if small, then into two parts, large - 5 cm each.

Before you properly fry grayling in a frying pan, you will need to take:

grayling – 1 kg;
flour – 130 g;
vegetable oil – 70 ml;
salt, black pepper - to taste.

Before frying grayling in a frying pan, you should salt, pepper and stir. Place pieces of fish, previously rolled in flour, into well-heated oil and fry alternately on both sides until golden brown.

Bake grayling in breadcrumbs in the oven

To properly and tasty bake grayling in breadcrumbs, you will need:

Grayling - 1.5 kg;
Breadcrumbs - 1 cup;
Lemon - 1 pc.;
Butter - a piece of 3x3 cm;
Salt and pepper - to taste;
Soy sauce or water - 50 ml;
Sour cream – 100 ml

How to properly and tasty bake grayling in breadcrumbs in the oven:

First, we clean the grayling from scales, gut it, and remove the fins and gills;
Then cover the baking sheet with foil and grease the foil with oil;
Roll the fish in salt, pepper, fish seasonings and breadcrumbs;
Place the prepared grayling on foil;
Squeeze the lemon and sprinkle the juice over the grayling;
Then pour water or soy sauce over the fish;
Grease the top of the grayling with small pieces of butter;
Place the prepared fish on a baking sheet and place in an oven preheated to 170°C;
Bake the grayling for 20 minutes;
Then remove the grayling from the oven, pour sour cream over it, return it to the oven and bake for another 10 minutes;
Serve baked grayling with your favorite side dish.

Bon appetit!

Lightly salted grayling (sugudai)

Grayling is a very delicate fish. Grayling meat is elastic, white and pink, and has a very pleasant smell. Grayling makes an excellent fish soup; it can be fried and salted. We offer express salting, when the fish is ready to eat in 10-30 minutes. Very taste

section: Salted and marinated fish

Dishes made from grayling are extremely delicate in taste and easy to prepare. The white and pink fish fillet is quite dense with a pleasant aroma. With the low calorie content of the fish (only 85 kcal), it is very nutritious. Can be used in all types of diets, except vegetarian. The benefits of eating river fish are obvious, and its amazing taste cannot be forgotten.

Grayling ear

It is better to cook fish soup over a fire, outdoors, but it can be done quickly at home. Before cooking grayling, you should clean it and cut off the heads and tails. The broth will be cooked from them.

For fish soup, in addition to fish (2 kg per 4 liters of water), you will need the following ingredients:

potatoes – 3-4 pcs.;
carrots – 2 pcs.;
onions – 2 pcs.;
pepper - a few peas.

First, the broth is boiled from the heads (without gills) and tails. Before boiling, the foam is removed. After 10-15 minutes, remove all the contents with a slotted spoon and give it to the cat.

Carrot slices, coarsely chopped potatoes, onions and peppers are dipped into the broth. 5 minutes before the vegetables are ready, add the carcass, cut into large pieces. They should not be small and should not be cooked for long so as not to fall apart.

Important! Bay leaves are used optionally and very sparingly, as they can overshadow the fishy aroma.

If ukha is cooked over a fire, then Siberians throw coal into it at the end of cooking. Then they immediately take it out and pour a shot of vodka - supposedly, then the taste will certainly become even better. It is also believed that the fish soup will taste better when the broth is steeped. Why, before removing the heads and tails from it, leave it for 1-2 hours, removing it from the heat.

Grayling fishing

Grayling goes to spawn in May-early June, when the water temperature in Siberian rivers warms up to 10 degrees. After spawning, they begin to peck very actively. At the same time, small fish are perfectly caught with flies, and for larger fish, small spinners will be more preferable. It should be noted that grayling does not like very bright light, so catching it during the day is pointless. At the end of June, when the period of white nights begins, it is best to catch grayling from midnight to five in the morning. In July and August, with good sunny weather, it is best to catch grayling in the evening, but if the weather is rainy or cloudy, then you can catch this delicious fish throughout the day. You can catch it throughout the day and in the fall. At the same time, as winter approaches, the start of the bite gradually moves closer to evening. It should be noted that grayling does not like fast currents, so it happily settles down near sunken logs and large stones, which create whirlpools and slow down the current, which allows food to be concentrated.

You can use various baits to catch grayling. For example, during a small summer flood, the best option would be to use light-colored natural baits (maggots, woodcutter beetle larvae). In the fall, a bright fly would be a good option, along with natural bait. To make flies, red feathers from the neck of a rooster, feathers of pheasants, wild ducks, partridges, and hazel grouse are most often used. Very often, plumage made from sable or bear fur is used to make flies.

It should be noted that grayling is not caught on an industrial scale due to its not very high concentration in rivers and reservoirs, but this does not mean that this fish is not popular among residents of Siberia.

Grayling baked in foil with onions

To prepare this dish you need to take three graylings, two onions and one lemon.

Fresh fish must be cleaned, gutted and placed on a plate, and the onions should be cut into rings, the thickness of which is 3-4 millimeters. After this, you need to rub the fish with salt and pepper. In this case, the principle of reasonable sufficiency must be observed.

In addition, it is not recommended to use special seasonings that are intended for fish dishes. This is due to the fact that they can easily interrupt the noble taste of grayling.

Now you can place foil on a baking sheet, the size of which should be sufficient to completely wrap the grayling and additionally cover it on top with half a sheet. Before placing the fish on the foil, lay out the onion rings, which will prevent the fish from coming into contact with the foil. Place the fish itself on the foil, inside which you should also put onion rings.

After placing the fish on the foil, squeeze lemon juice onto it. Note that the last operation is optional and is carried out according to taste. Now we pack the fish in foil and leave it to marinate and soak until the oven has warmed up.

After the oven has warmed up, you need to lower the temperature and place the baking sheet with fish in it for 15-20 minutes.

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