Fish, and other products can be prepared on an open heat for a primitive way and with the help of minimal means, having received, however, a delicious dish. The most delicious is the fish prepared on the coal of the fire.
Fried over open fire Fish or meat is a healthy delicious food. The best flavors of the fish can be saved by roasting it on the fire using wood rocks used to smoke products.

For frying over open fire, it is better to have a closing double grille with a handle. Purchased lattice she is small, better apply homemade. But not everyone takes with him a hike or fishing the grille of this design, there are different situations.
This article provides opportunities for cooking on a fire in various ways and some recipes for their preparation.
For frying over open fire, all the breeds of fish are suitable, first of all, fat.

Fish cooked in clay.

1. Dilute the fire. Fish clamp, scaly leave.
Grate the fish from the inside of salt, put inside onions, peas pepper, bay leaf.
To deceive the carcass of the clay layer 3-4 cm and on 25-30 minutes to fill down with hot coals, on top of separating fire. You do not have to clean the finished fish, as the scales fall off with clay.
Some fishermen are pre-wrapped in the leaves of cabbage, burdock, nettle, wild currants.
In this case, the cooking time is increased to 40-50 minutes.

2. Fit the salt into the salt inside and outside, to deceive the oil, wrap in the leaves of the maple, and then in a clean rag, impregnated with vegetable oil, tie with twine, to deceive clay and put in hot ash.
Time to turn off the time carefully.
Fish readiness can be determined by clay cracking.

3. Purified and stubborn, grated salt and fat carcass must be wrapped in cabbage or maple leaves, and then in a clean cloth soaked with vegetable oil, tipped up with twine and deceive with a clay layer 2-3 centimeters, put in hot ash under the corner of the fire.
After 15-20 minutes, the fish should be flipped over with the other side, and after another 40 minutes it will be ready.

4. Take the average size of the fish (for example, a pike or bream to 1, 5 kg), salting it, cover a layer of wet clay with a thickness of 3-4 centimeters. Boldly put it on a bonfire on a thick coal layer. And keep the fire in the fire for at least an hour. After that, get the "clay" fish from a fire, scatter clay and remove the finished amazing taste of fish. By the way, her scales remain in clay.

Fish cooked in foil.

1. Study fish, remove the scales from it, cut off the head and tail, rinse, graze from the inside with salt and pepper. Add oils, put on a folded twice sheet of aluminum foil and wrap.
Foil to arrange a foil on the hot coals of the fire, in 5-6 minutes to flip over, and at the same time the fish will be ready.

2. Fish with cheese in foil.
Any major fish takes, it cuts into pieces, rubs away with salt and seasonings, sprinkled with lemon juice, optionally you can make cuts in pieces and add the pieces of cheese there, worst in foil, prepares in the coal of the fire for about 15 minutes.

Fish cooked in paper.

1. Purified from scales, gutted and washed fish, integer or sliced \u200b\u200bsliced, grasp the cooking salt, lubricate with cream or vegetable oil.
For taste and smell inside the fish lay crushed greens (onions, parsley), bay leaf. Then the fish is tightly wrapped in several layers of parchment paper moistened with water (you can also use aluminum foil or ordinary paper), and burn in hot ash, and on top to paint the hot coal from the fire.
After about an hour (depending on the size of the carcass), fish out the paper and check its readiness.
Thus, if you can separate the fork of meat from the spine and, moreover, it does not have a pink color, the dish is ready.

2. Fresh-permanent pyb of the PAZMEP Solorato Solives, you can sprinkle with a fresh ukpope or divergent purposes. It turns into a newspaper (or paper. Fish should not be bothering and cleaned. It is abundantly wetted with water and the resulting package is placed in the costhosp and falls asleep with coals. While in preparation depends on the Pubs and the coal states and the coal states (stupid than for kebabs, it is for a baked kit) Typically from 5 to 10 minutes. Then the coals are PAZGPEB, the package is pulled out, it is on the scales, the scales remain the paper and the libele, which is used in its own juice.

3. Purified from scales to rinse, rinse. Lightly rub the salt, wrap in thick paper or rag, moisten one side with water and put in a hole, dug in hot ashes, wetting up. Plot with hot coals. After about 1-1, 5 hours the fish will be ready. The cooking time depends on the size of the fish and the state of the campfire. With this method of cooking, it is desirable to use food aluminum foil.

4. It is best to prepare fish for this recipe weighing up to 1 kg.
Fish with remote gills, but in the scales, rinse thoroughly, trim the fins, grasp the measure from the inside of salt, to deceive the fatty clay layer 1-1, 5 cm and burned in hot corners of the fire.
After half an hour or a little longer, the fish will be ready.
All this time in the fire should be hot corners. Fish is removed from the fire, free from the coating, removing it with the scales.

5. Fish, baked in paper. On the sand fire bonfire. Stop fishing, scales do not remove, graze from the inside with salt, put spices. After the fire split the sand well, buried the fish into it, wrapped in several layers of wet paper, warm the fire on top. The dish will be ready in 40-50 minutes. In the same way, you can cook fish and in the hot coal of the fire.

6. The way simple and gives good results. So often cook pike and major perch. Fish will succeed and salty. Inside the fish can be put on the taste of spices and oil. First, the fish turn into parchment paper, and then in several layers of newsprint. Some wet with water with water. Cut is put on hot corners. When the paper is completely charred, the fish get out of coal, clean its surface, and it is ready to use.

Fish cooked in plants leaves.

Fish to wrap in a leaf sheet (you can in foil, newspaper or wrapping paper, but it will be necessary to moisten the paper), and burn in the fire ash. From above again breed a small bonfire. The cooking time depends on the size of the fish and the state of the coal (they should be hotter than for a kebab, about as for baked potatoes) - usually from 5 to 10 minutes. Then the coals are unfolded, the package pulls out, turns out, the scales remain sticking to the paper and in front of you the fish cooked in its own juice. Very recommended winter fishing lovers.
By the way, it is possible to beat potatoes at the same time in the ash - there will be a side dish.

Baked with berries.

Large fish (better than the pike perch), wash and salted from the inside. Over the carcass.
There are several peas of fragrant pepper, bay leaf, 3-4 garlic slices and fill the remaining free space by a lingonberry or cranberry. Touching a twine or fishing line, a carcass wrap in several layers of wet paper and put in the ash under the corner of the fire. After 30-40 minutes (during this time, the package turns over 5-6 times) the fish is ready.
To eat cooled!

Fish, baked in ashes.

Bonfire is bred. Fish will not break, rub the salt against scales.
Coals fall asleep ashes, the fish are put on the ash, cover it ashes and fall asleep with coals.
After some time, the fish will be ready.

Fish, baked in the ground.
Clear fish from scales, grasp, grasp salt and fat. In the abdomen put.
Sliced \u200b\u200bonions, bubble leaf and fat, shot from the swimming bubble and from the sides.
Then weave the fish into a small pure cloth, impregnated with vegetable oil, bind with twine and burrow into a small hole, and the upper layer of the earth should not exceed 5 centimeters.
Earth over fish is tumped and in this place to regret the fire. An hour later, the fish will be ready.

Fish cooked on stone.
Rarely, who of fishermen, especially hiking, wears a frying pan on fishing.
However, the fish can still be failed.
Pick up a flat stone slab, washed it and bonfire boned around it.
When the stove rolim well, the fish cooked for frying.
(Credit, salted, with spices in the abdominal cavity.
After about a quarter of an hour turn over.
Another time as much time the fish will be ready for use.

Fish cooked on the root.
I will crack the fish, the scales are left, rub with salt from the inside, ride through the mouth.
Before the tail fin on a pointed wand, which is stuck in oblique in the ground.
Campfire. The distance from the fire will be optimal when it is possible to withstand hand.
Heat 2-3 s. Carcass from time to time rotate for uniformly toasting.
Finished fish is easily separated from scales.

Frying fish on skewers.

Prepare fish on the skewers on the fire - just and at the same time comfortable. On the skewers you can fry perch, pike, salmon and other fish. Fish will succeed and sissing, but do not remove scales and do not separate their heads.
On the skewers, the fish are planted entirely. It is kept over burning coals or stick.
Skamp with fish in the ground, tilting closer to coals.
Fish must be kept at a certain distance. It is coal so that it does not burn, but it was evenly fried.

Fish on a metal grid or grille.
Fish can be frying on a metal grid, grid or metal sheet.
With sluts. For frying on open fire, usually take fatty fish: Salak, bream, salmon. We can fry Salak, bream and small sig. With bream and ciga before frying it is necessary to remove the scaly.
Fish designed for frying entirely sprinkle with a large salt in 1-2 hours.
Before cooking.
Before fierce, the fish is dried, spice, for example, red and.
Black pepper, or splashed with lemon juice.
Large fish or slices of fish in front of frying are lubricated with vegetable or butter.
The temperature of the grid can be checked with a piece of fish - it sticks to the surface not enough hot metal, and firing on overheated.
Before frying the grid, grille or iron sheet is cleaned and lubricated with oil.
During frying, small fish and thin pieces of fish sprinkle with a small grinding salt, fry until readiness. Thick slices of fillet and large fish bring to demand.
Readiness. For this use the oven.
So that the fish is preserved juicy, it is impossible to spray it with liquid, you can water.
Fat. The tallest one is a fish that has just been roasted on the grid.
Do not you think that in the country, for example, next to the grill (roasting with spit).
It is worth noting a place for frying on a grid or on a metal sheet.

Fish on a spit.

1. The spit is frying predominantly sturgeon fish.
For this, the pieces of fish are sapped, washed, put on a metal sink, lubricated with sunflower or olive oil and fry over burning coals above.
Flame.

2. Fish will be used, the scales are not removed, cut along and then across the portions, are solid and born on a skewer or rods ahead with sliced \u200b\u200brings with replied.
Onions and slices of sala. The ends of the skewer or rods are laying over coals on the stand.
The distance to the coal should be at least 5 cm.
Fry 8-10 minutes, time from time to time turning the carcass so that it roasts.
Evenly. Fish is ready, if it is easily separated from scales.

Fish on the wire.

It will take 500 g of fish, ground pepper, 25 g of butter, salt.
Clear fish, rolling, rinse, grasp salt and ground black pepper, add oils, wrap in foil, place it on a wire device.
And fry for about 30 minutes, time from time to time turning the fish.

Cooking fish on a board near the fire.
At the same time, the method of frying fish receive a truly delicious dish from many.
Fish species.
Fish will burst, separating his head. Cut the fish along the back to the tail, but the abdomen.
Do not plow. In the deployed form, the fish laid down the skin down on a wide board, attaching the edges of fish by pointed wooden heat, for which a knife.
First poured holes. The heat should from the flame and the hot coal of the fire.
To be strong.

The board with fish put to the fire, slightly tilting it.
The board should be at such a distance from the fire so that the fish is roasted as possible.
Slower.

Large salmon weighing 15 kg fries until ready for at least 6 hours. According to the old rules, with this method of frying fish, it is recommended to burn a bonfire of olhov wood firings and put the board with a fish from the fire at a distance of two hotels. During frying fish, it is necessary to periodically spray brine. Despite the duration of cooking, still it is worth trying to fry fish - the result justifies the works.

For smoking, the fresh fish is ideal for smoking, however, unfortunately, it is not always possible to have the opportunity to purchase just a catchy fish. Then it remains frozen. Defrost fish is best naturally, namely, on the top shelf of the refrigerator, and then pull the fish at all and put on the table. Do not use for defrosting microwave ovens and other methods of temperature effects, as they take most of the taste quality of fish.

Before proceeding with the process of hot smoked, it is important to choose the "correct" tree, namely, the most suitable for this sawdust and sinters. The best in kind of smoking are fruit trees, as well as alder, oak, ash, maple, etc. It is impossible to use coniferous rocks, with the exception of the juniper mentioned above. How to store hot smoking fish? As a rule, the most common way to store fish involves storage in the refrigerator. True, pre-fish must be put in paper or wrap the food film, as free access of oxygen will make the fish taped, and the fish smell will be transferred to other products. If you need an even more shelf life of hot smoked fish, it can be removed into the freezer, but then you need to be prepared for the fact that the fish will later lose half of its taste.

How to bake fish at the fire. Baked red fish

Choosing red fish for cooking large - trout, salmon, ket, salmon, pink salmon and others. Take the fish you like and proceed to cook.

If your choice fell on not very fatty fish, it can be baked on the same recipe, but not on the open fire, but in foil. And remember, the fish in foil on the fire is not less tasty, but it is more useful.

You can purchase 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 for one steak;
• seasoning for fish;
• salt.

Cooking

1. Sattail the steaks of the fish salt, seasoning and lemon juice.

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

3. Lay out the steaks on the grille and proceed to the roasting process.

4. Fry red fish just as the rest. 15 minutes on the one hand before the formation of a ruddy crust and 15 minutes on the other.

Why fish should not fry or the benefits of the grill

The fish, which was cooked on the grill, although it is called roasted, and has ruddy pierced sides, still much more useful than fish, fried on oil: vegetable oils with frying turn into a source of pure carcinogens that are not just harmful, they are dangerous to health !

Moreover, fried fish is too impregnated with fat, which also does not make it useful, besides, its caloric content increases many times.

Fish Grill strengthens immunity and protects the body from premature aging!

In order for your first experience in making fish on the grill did not bring you disappointment, but only added positive emotions and varieties in your taste sensations, listen to our recommendations: these secrets and subtleties are simple, but they are incredibly important for the guaranteed successful result of your culinary Experiments!

We will tell you about how to make the grilled fish correctly so that it does not stick to the lattice and did not turn into a "porridge", as it often happens to those who only master this way of cooking fish.

Before the fish cooked on the grill, it is impossible to resist, so get ready in advance to the fact that your relatives and friends will ask for additives!

In order for the fish to taste "Perfecto" (in Spanish - perfect), remember the first one, and perhaps the most important secret: the fish must be absolutely fresh, even most likely - the freshest. The fresh - it will be tastier. This rule without which there is no way.

Sea fish - only fresh, not frozen. If the river means, only removed from the hook.

It can be prepared on the grill on coals, or on the grid.

It is best to use, of course, fresh herbs, but if there are no such, then you can replace both dried.

Use those that are at hand: parsley, thyme, oregano, and in general those that you like.

Fish without herbs will not be so fragrant, like a fish cooked with herbs.

Video how to fry fish on the fire without a frying pan

This is a very fast, affordable and delicious recipe for cooking fish fillets on coals, i.e. In nature, where there is access to open fire. You can use the grill, brazier and barbecue grid.

If you are cooking at home, then use the usual oven.

For cooking, any fish fillet is suitable, but the female fillet, trout and mackerel is obtained especially tasty.

For this recipe you can prepare any other, less expensive fish:

• Rinse fish, remove from the bone to get two pieces of fillet, rinse again and dry up a paper towel.
• Salt, season with fresh black pepper.
• Fresh dill grind, garlic finely fell in and mixed with dill.
• Foil leaf lubricate quite some vegetable oil, put on it fish fillet leather down, top - greens with garlic and cover the second half fillet.
• Wrap the fish tightly in foil and put it on the grill grille.
• Bake for 10 minutes on each side.

After the baking, give the fish to "rest" in the foil five minutes, and then neatly deploy and serve to the table richly sprinkled with lemon juice.

How to prepare fish to garle baking

For garbage baking, in principle, absolutely any fish you love will suit.

Many advise on the grill to prepare a fish, which has a dense and fatty meat with a small amount of bones, as it is better keeping the form and does not fall apart.

Others, on the contrary, prefer a bone river fish.

Most likely, it is only here only in the experience, which is purchased over time: any fish can be attached to cook so that it keeps its integrity.

The main thing is that you liked the fish:

• Before cooking, fish thoroughly, clean from scales, if it is, and pay, if there is a need for this.
• It will be very convenient if you buy a finished fillet or fish steaks in the store.
• Fish can be prepared as 2.5 - 3 cm thick chopped into pieces, or immediately.
• If you have a river fish, then lovers of river fish grill with experience advise it not to cut it into pieces, but grilled entirely so that it does not turn into a "porridge".
• In order to give fish of exquisite piquancy, pick it up at least for 20 minutes: marinade will surely give even a few dry fish meat specialty, juiciness and tenderness.
• Before sending the prepared carcass, or pieces of fish on the grill, lubricate them with vegetable oil. This secret is not just a ruddy baked crust, this is a great way to ensure that the fish do not stick to the grille during the baking, and after cooking you could easily remove it from the lattice without damaging the integrity of the piece.
• In order for the spices and spices you use deeply penetrated into the fish, giving it a unique flavor and taste, make several small cuts on fish. This is especially true of large pieces or solid fish - in this case it is a strong recommendation.
• One-piece fish after preparation (cleansing from scales and internally) can be started with greens, onions, garlic, mushrooms, vegetables, lemon slices, add spices and herbs.
• You can wrap the fish into the grape leaves, in the spinach, in thin slices of saline, ham, or bacon, and then bore them with skeins and bake. You can do the same, having prepared a roll of fillet with additives (leaves, slices of salla, bacon) - it turns out very beautiful and tasty, and the fish itself is not overwhelmed and retain its shape.
• Extremely appetizing, fish kebabs cooked on the grill, which before cooking will be strung alternately with pieces of fruits and vegetables: for example, you can do this, having drives the pieces of zucchini, pumpkins, zucchini, sweet pepper, onions, avocado, etc., in its own way taste and desire.