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

Fish preparation

Chilled carcasses are best. They are easier to prepare. However, frozen fish should not be bypassed. If it is properly thawed, it will be no worse.

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

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

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

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

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

Fish steaks are best served with herbs and sauces.

marinade recipes

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

Classic way

For cooking you will need the following products:

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

You can prepare the marinade according to the instructions.

1. Peel the onion and cut into rings or half rings, depending on the size of the onions. Place it in a high rimmed bowl and knead it with your hands until juice is formed.
2. Using a special press or grater, chop the garlic and mix it with the onion.
3. Sprinkle everything with spices. If necessary, you can add chopped greens.
4. Mix everything and rub the fish.

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

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

Dry pickling

This marinade is suitable for red fish.

Required Ingredients:

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

Marinated fish should be left for 2 - 2.5 hours.

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

In order for the marinade to better soak the meat, it is necessary to cut the skin with a sharp knife.

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

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

"Liquid" marinade

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

For cooking you will need:

• 1 medium lemon;
• 200 - 250 ml of water without gas;
• 85 ml of vegetable oil;
• 1 tablespoon of mustard;
• 2 tablespoons of apple cider vinegar;
• 2 bay leaves (dried);
• spices to taste.

Marinate the fish for 2-3 hours.

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

In the finished marinade, the fish is soaked for several hours. After that, it can be baked or cooked on the grill.
Try not to get the bottom (white) part of the zest into the marinade, otherwise the dish will have a bitter aftertaste.

Marinade with white wine for fish kebab

To create such a marinade you will need:

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

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

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

Pieces should be smeared on each side and left to gain flavor for about 2 hours. After that, it can be put on skewers and fried.

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

Marinade "Pivnoy"

According to this recipe, you can cook mackerel in the barbecue.

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

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

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

With this method of preparation, it is necessary to ensure that the skin on the fish does not crack.

Fish skewers are best fried on special wooden sticks. Pieces will not move out of them, as from metal skewers.

Salmon barbecue marinade

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

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

Before cooking, check for bones in the fillet and remove any found.

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

It is necessary to carefully monitor that the flame does not diverge from the coals, they must smolder. Remove the dish after the appearance of a golden crust on all sides of the pieces.

Marinating fish for barbecue gives it a savory taste, and the smoke from the coals adds a special flavor that cannot be imparted to the dish by cooking it in the oven. With these marinade recipes, you can pleasantly surprise your friends and relatives.

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

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

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

If the fish carcass is frozen, to cook it on an open fire, it must be thawed according to all the rules, otherwise the fish will fall apart during the frying process. You can defrost the carcass by putting the fish on the bottom shelf in the refrigerator, laying it out in the evening. By morning, the fish will be ready to season it with fragrant spices and seasonings. At the same time, all the taste qualities of the product and an attractive appearance will be preserved.

The defrosting process can take up to 10-12 hours.

Before marinating a fish for grilling, it is necessary to rinse it in running water and remove what the manufacturer left. You can cut off the head and tail, fins, cut off the edges of the abdomen. Cut large fish in half, small-sized carcasses - leave as a whole. If there is a desire, the fish can be milled at all, and a delicious soup can be prepared from the remains of the ridge.

The most common and best option for cooking fish on the grill is to use a special grill. Tender fillets will be evenly fried during the cooking process, and the grill will hold the meat. However, it is worth considering that the width of the fish should not exceed 3 cm.

If you plan to cook fish on skewers or skewers, then the size of the pieces should depend on the diameter of the skewer, the larger it is, the thicker the fillet is cut. It is not recommended to cut thicker than 5 cm.

If wooden skewers are used, then it is recommended to soak them in cold water overnight, then they will not burn and smoke. For this method of cooking fish on coals, a thin fillet of a small fish is suitable.

Marinades for fish

Classical

Ingredients:

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

Cooking:

1. Cut the onion into thin half rings, and slice the lemon. Put the products in a bowl, and lightly mash with your hands until the juice appears.
2. Squeeze a couple of cloves of garlic through a special press, add salt and pepper, fresh chopped herbs to taste, spices and seasonings.
3. Stir and rub the fish with this mixture. If the carcass is whole, pieces of lemon, onion and herbs can be put into the belly of the fish.
4. Marinate for up to 2-3 hours, no more, otherwise the fish will turn out sour, then cook on a wire rack.

Dry method with a spicy twist:

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

Ingredients:

• Red sweet onion - 2 pcs.;
• Bulgarian pepper - 2 pcs.;
• Chili pod - 1 pc.;
• Garlic - 2 cloves;
• Lemon - 1 pc.;
• Some fresh herbs - cilantro and parsley;
• Olive oil - 85 ml;
• Coarse salt and freshly ground pepper.

Marinade preparation:

1. Chop all vegetables and herbs very finely or scroll through a meat grinder. Add spices and fresh herbs.
2. Grate a dry and clean fish with the resulting mass and leave for several hours so that the fish is saturated with aroma.
   

   In order for the spices to penetrate better, shallow grooves can be made on the skin with a sharp knife without cutting through the fillet to the ridge.

3. Once the fish is marinated, it can be baked on the grill on the grill or in foil.

"Liquid" pickling method

Such a marinade for fish on the grill can be used to soak any fish, especially if it has a pronounced river smell. It is very tasty to bake silver carp on the grill according to this recipe.

Ingredients

• Lemon - 1 pc.;
• Water - 250 ml.
• Vegetable oil - 80 ml.;
• Mustard - a tablespoon;
• Apple cider vinegar - 2 tbsp. spoons;
• 2 bay leaves;
• a tablespoon of sugar;
• a teaspoon of salt;
• Freshly ground pepper;

Marinade preparation:

1. Dissolve salt and sugar in warm water, add pepper and bay leaf.
2. Grate the lemon zest on a grater (only the colored part, the white part will be very bitter in the marinade), add to the water along with the lemon juice..
3. Add vinegar, vegetable oil and mustard to the marinade. It is recommended to use mustard for marinade preparation with grains, they will give a more pronounced and bright taste to the fish.
4. Soak the fish in the finished marinade for several hours, after which it can be baked on a wire rack or in foil.

For freshly caught fish

Freshly caught fish can be quickly pickled using simple ingredients and ready-made fish seasoning, which is extremely convenient in "camping" conditions.

Ingredients:

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

Marinade preparation:

1. Gut a fresh fish, after thoroughly cleaning it from scales. Cut off all unnecessary parts, from them and small roach you can cook an ear on a fire.
2. Season the carcass with salt and ready-made spices, rubbing the mixture thoroughly. Inside the fish, salt and also add a little spice.
3. Peel the onion from the husk and cut into thick rings, without disassembling them, put them inside the abdomen. Add slices of lemon or lime there for piquancy.
4. Put the fish in a bag, flavor with the remaining lemon, squeezing the juice into the bag, and put it in a cool place for a couple of hours if possible.
5. Put the marinated fish on a greased grate so that it does not stick. And bake on hot coals. The approximate baking time is 10-15 minutes on each side.

This type of fish not only has rather fatty meat, but also has a rather specific smell. You can soften the unpleasant odor with a marinade.

Ingredients:

• Mackerel - 2 fish;
• Garlic - 3 cloves;
• Lime - 1 pc.;
• Fresh tomatoes - 3 pcs.;
• A little parsley;
• Salt and seasonings;
• Vegetable or olive oil.

Grilled fish:

1. Cut off the head of the mackerel, clean the inside of the films.
2. Cut the fish lengthwise, making an incision along the ridge, and carefully cut out the bones. Expand "book".
3. Grind the garlic and herbs, remove the zest from the citrus. Add vegetable oil, salt and freshly ground pepper to these components. Rub the fish with the resulting sauce.
4. Cut fresh tomatoes into rings, put on one side of the carcass, cover with the second part. The more tomato is used as a filling, the tastier and juicier the fish will turn out. For reliability, you can fix the belly with the filling with toothpicks.
5. Cook fish on the grill, or bake in foil over charcoal.

Marinades give the fish not only sharpness and piquancy, but also unique flavors.

When preparing the marinade, it is important to consider:

1. ♦ The salt in the marinade will keep the fish pieces from falling apart when cooked
2. ♦ If onion is present in the marinade, then you need to cut it finely and salt it to release the juice
3. ♦ It is better to replace vinegar with lemon juice so that the fish does not fall apart
4. ♦ The fresher the fish, the less time it takes to marinate it

The most popular marinade recipes for fish

Recipes are for 1 kg of fish

Marinade for fish with white wine

• Dry white wine - 300 g
• Soy sauce - 200 g
• Sugar - 4 tablespoons;
• Fresh ginger - 100 g
• Deodorized oil - 5 tbsp. spoons
• Greens - to taste

Mix all ingredients. Coat the fish with marinade and leave it to marinate for 1 hour.

Marinade with lemon

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

Mince the garlic. Squeeze the juice from the lemon and finely chop the zest. Mix the ingredients, coat the fish with the marinade and leave to marinate for 1 hour.

With vinegar

• Vinegar 9% - 1 tbsp. a spoonful of vinegar
• Parsley - 1 bunch
• Thyme - 4 sprigs fresh or 2 tbsp. spoons of dry
• Bay leaf - 2 pcs.
• Onion - 1 pc. (large)
• Salt - to taste

Chop the onion and herbs, mix with the rest of the ingredients, coat the fish with the marinade and leave to marinate for 1 hour.

with sauce

• Soy sauce - 2 tbsp. spoons
• Ground black pepper - to taste
• Deodorized oil - 6 tbsp. spoons
• Coriander - 1 tbsp. a spoon
• Garlic - 4 cloves

Fish on the barbecue

• Vodka - 4 tbsp. spoons
• Soy sauce - 4 tbsp. spoons
• Spices for fish - 2 tbsp. spoons
• Ground black pepper -; taste
• Garlic - 3 cloves

Chop the garlic, mix with the rest of the ingredients, coat the fish with the marinade and leave it to marinate for 1 hour.

• Dry white wine - 150 g
• cilantro - 1 bunch
• Garlic - 4 cloves
• Onion - 3 pcs.
• Dill - 1 bunch
• Juice of one lemon
• Black ground pepper - to taste
• Salt - to taste

Grilled

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

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

For smoking

• 2 large onions
• Salt - 4 tablespoons
• Vinegar 9% - 300 ml
• Unrefined oil - 300 ml
• Garlic - 1 head
• Allspice - 3 peas

Chop the garlic and onion, mix with the rest of the ingredients, coat the fish with the marinade and leave it to marinate for 1 hour.

The preparation of any marinade comes down to the primitive mixing of all its components. If the fish is cooked as a whole, then, in addition to the outer sides, it should be filled with marinade and its abdomen. Pieces of fish are coated (poured) with marinade.

Although the marinade contains preservatives (salt, vinegar, sugar), it should not be stored for a long time, much less reused.

In any marinade recipe, if desired, you can make changes. For example, remove some spice, or replace it with another. But you should not replace the main ingredient (vinegar, wine, lemon juice, etc.), otherwise the dish can simply be spoiled.

Serving fish to an impromptu table in nature

While the fish is being cooked, you should take care of the vegetable accompaniment, or rather the side dish. The taste of fish is well set off by ordinary boiled rice, it can be prepared in advance and taken with you. Rice can be warmed up in foil with the addition of vegetable oil and herbs. Moreover, envelopes with a side dish can be prepared at home. Baked or boiled potatoes, grilled vegetables cooked with fish will also go well with fish.

As a drink, fish is served with white or rosé wine, “sour” soft drinks, such as apple juice, homemade lemonade.

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

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Tench skewers

Lines are considered very tasty fish. Therefore, such a dish as tench skewers will appeal to everyone who has never tried it. We recommend you cook it yourself. The brazier can be purchased by ordering it from a store with home delivery.

If you want to build a brazier yourself, you can download books from our library that describe how to make equipment with your own hands.

Tench kebab, like any other fish, is more useful than meat kebabs, it cooks much faster. They make it in the usual way, stringing it on skewers, or bake it on a wire rack. The difference is only in cutting - in the size of the pieces.

1. Fish cleaning and cutting
2. Pickling
3. Roasting fish over coals
4. Serving to the table

Fish cleaning and cutting

Cleaning the lines is the tedious removal of mucus from the surface of carcasses. Along the way, they capture the scales. Then take out the contents of the abdomen. In large fish, the heads and other bony parts are cut off, an ear is prepared from them. The spine is left. Cut the fish into bite-sized pieces. Small carcasses are baked together with heads and tails.

Pickling

This is a process that will remove the unpleasant fishy smell, make the flesh of the fish more tender and juicy, soaked in spices. Therefore, it will significantly improve the taste and give variety.

Using different marinades, you can get a kebab with a new flavor every time. The variation of ingredients can only be limited by the inability of the chef to fantasize and discover new interesting combinations of sauces and spices with each other.

Choice of firewood and preparation of barbecue

What kind of firewood to take?

Resinous tree species and birch wood are not suitable. Of the hardwoods, alder is in the first place, often it is she who is preferred. Suitable willow, aspen, hornbeam, linden. Fruit species give a pleasant aroma to the fish - sweet cherry, apple tree, cherry, currant, mountain ash, grapevine.

The best brazier for barbecue is the brazier. Its walls protect the coals from the wind; a grill with fish is conveniently placed on it. But it is possible to build a device over the fire, on which the grate is attached.

First let the firewood burn out. When the coals are ready, proceed to the last stage of cooking the kebab.

Roasting fish over coals

The grate is erected over the barbecue, when at this height the paper is charred for a minute, but does not light up. Therefore, heat of the required temperature comes from the coals.

The fish is allowed to brown on the bottom side, then the tench skewers on the wire rack are turned over and the second side is browned. Next, make sure that the bottom of the fish is not charred. Periodically turn over, preventing the bottom from burning and allowing the core of the pieces to bake.

It is enough to hold over the heat for 7-10 minutes on each side, not for a second being distracted from observing the process. Usually, water is sprinkled on the coals, if they suddenly throw up tongues of flame that can quickly turn a tender fish into small heads.

Shish kebab during frying is smeared with a brush dipped in melted butter or vegetable oil. So that the fish does not dry out, you can moisten it with hot water or warmed wine, sprinkle with lemon juice.

Serving to the table

Pieces of fish with a pleasant fried crust are laid out on a dish, sprinkled with bright pomegranate seeds, onion rings, herbs. Cover with slices of lemon, tomatoes, cucumbers, and other vegetables.

In addition to fresh vegetables, tench skewers can be served with salads, a side dish of potatoes or cereals, and stewed cabbage.

Line shish kebab. Recipe with photo:

How to cook a delicious marinade for tench skewers

When time is short, the fish is simply rubbed with a mixture of salt and pepper, sprinkled with lemon juice and allowed to lie down while the coals are being prepared. Chopped onions are also added to this marinade. Under the influence of salt, the released onion juice flavors the fish and improves the taste of the dish.

When it is planned to cook a barbecue in advance, the fish is marinated for 3-4 hours, preparing more complex marinades. In this case, juices, wines, sauces and a lot of seasonings are used. Vegetable oil is one of the components of the marinade. It allows spices to open deeper, helps to flavor the product.

From ready-made sauces, mayonnaise, ketchup, tomato paste, soy sauce are used. Dairy products give a peculiar flavor: yogurt, kefir, sour cream, cream. Chopped greens or dry herbs, roots, seeds are used abundantly.

Mandatory components of the marinade are salt, pepper, parsley.

We offer several marinade recipes per 1 kg of fish. You can add your favorite spices to any of the recipes.

Marinade No. 1

• table mustard - 100 g
• salt - 1 tbsp. l.
• ground pepper - 0.5 tsp
• vegetable oil - 2 tbsp. l.

Brush the fish pieces generously with mustard, sprinkle with a mixture of salt and pepper.

Before baking, wash off the mustard, dry the fish and coat with vegetable oil.

Marinade No. 2 with onions and carrots

• carrots - 1-2 pcs.
• onion - 1-2 pcs.
• vinegar - 70 ml
• sugar - 60 g
• ground pepper - 0.5 tsp
• dill, parsley, celery - 1 bunch
• laurel - 1-3 pcs.
• cloves - 1-2 buds
• cinnamon - 0.5 tsp
• salt - 1 tbsp. l.

Carrot cut into thin rings or arbitrarily. Boil for 20-25 minutes together with onion rings in a marinade, in which to put salt, pepper, laurel, cinnamon, cloves. 5 minutes before removing from heat, add sugar and vinegar.

Pour the fish with a slightly chilled marinade for 50-60 minutes.

Sprinkle the finished kebab with chopped herbs.

Marinade No. 3

• vegetable oil - 2 tbsp. l.
• lemon juice from 1 lemon
• nutmeg - 50 g
• saffron - 20 g
• ginger - 1 tbsp. l.
• laurel - 1-2 sheets
• greens (parsley, cilantro, dill) - 1 bunch each
• ground black pepper - 0.5 tsp.
• salt to taste.

Pour juice squeezed from lemon into vegetable oil, add saffron, grated ginger root or powder, salt, pepper, nutmeg, crushed bay leaves, some chopped greens. Add the marinade to the fish, keep in the cold for 1-2 hours, periodically shaking the dishes.

Weekends, holidays - time to relax. Someone likes to lie on the couch, someone is attracted by the forest, mountains, rivers, lakes. It doesn't matter where you spend this weekend, it is important that it is remembered for a lifetime.

What kind of fish to cook?

Deciding to go to nature, you can take any fish, or catch it yourself. It could be:
- mackerel;
- crucian;
- carp;
- bream;
- salmon;
- cod;
- another.

It is better to cook medium fish whole, large fish should be divided into parts. For the preparation of "tender" fish, special devices are sold - barbecue grills.

How to cook fish on the grill

1. The easiest way is on the grid.

Don't want to get burned? Be careful - turn over every 5 minutes. To give the dish a special flavor, it is advisable to use the coals of fruit trees:
- apple trees;
- mountain ash;
- alder;
- plums.

2. Fish baked in foil.

Didn't have a grate under your arms? You shouldn't get upset. You don't have to sit hungry. Wrap the gutted, washed, salted, peppered, oiled fish in foil (several layers), put on the coals. Don't forget to flip.

It is best to use large salmon, salmon. Before stringing the fish on skewers, it must be marinated for 30 minutes.

Preparation of the marinade: lemon juice, soy sauce, ginger must be mixed, adding salt and pepper to taste.

After 30 minutes, take out the fish fillet, string it on skewers, put it on the grill.

Pour the remaining marinade over the fillets. After about half an hour you will be able to enjoy a delicious dish.

Important: Make sure the skewers are well fixed.

Clean the fish, wash it (it is convenient to clean the fish with a fish scaler). Make a few cuts on both sides of the skin, salt and pepper. Put the chopped onion in the belly. So that it does not fall out (if the incision is large), you can connect both parts with toothpicks. Take a few tablespoons of cream, add lemon juice, a little vegetable oil, crushed herbs.

Mix everything, put the fish there. Let it lie down for about 20 minutes. At this time, heat the coals, put a grate on the grill. It takes about 25 minutes to bake well.

This method is very similar to the one described above. Retail is that this method can cook a whole fish of medium size. After the pike perch or crucian carp has gone through the entire processing process, the fish is strung on a skewer and wrapped well with foil. They put it on fire.

Important: so that the juice does not flow out, close all edges well.

What is the secret of cooking delicious fish on the grill?

1. In order not to dry out on the fire - pick up fatty varieties: salmon, mackerel.
2. Want to have more juicy and tasty meat? Use different marinades.
3. Do not forget about such spices as pepper, onion, paprika, salt, soy sauce.
4. Cook small fish whole, cut large fish into pieces.
5. When making cuts, do not overdo it. They must be small.
6. Start putting fish on the coal when you see a white coating.
7. Are you using a grid? Lubricate it with vegetable oil (so as not to stick). 8. Remember: fish need an eye and an eye. Do not leave the grill unattended.

How long have you had a really BIG CATCH?

When was the last time you caught dozens of HEALTHY pikes/carps/breams?

We always want to get results from fishing - to catch not three perches, but ten kilogram pikes - this will be a catch! Each of us dreams of this, but not everyone knows how.

A good catch can be achieved (and we know this) thanks to good bait.

It can be prepared at home, you can buy it in fishing stores. But it is expensive in stores, and to prepare bait at home, you need to spend a lot of time, and, to be honest, homemade bait does not always work well.

Do you know that disappointment when you bought bait or cooked it at home, and caught three or four bass?

So maybe it's time to use a really working product, the effectiveness of which has been proven both scientifically and in practice on the rivers and ponds of Russia?

Fish Megabomb gives the very result that we cannot achieve on our own, all the more, it is cheap, which distinguishes it from other means and you don’t need to spend time on manufacturing - ordered, brought and go!

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Learn more about bait!

Summer is marked not only by the beginning of the holiday season, beach holidays, vacations, but also by fishing. For those who love fish dishes (and especially if the fish was caught with their own hands), our recipe is intended. The "culprit" of the culinary masterpiece is tench. This fish is interesting because it has a smooth, slippery surface, without pronounced scales. Therefore, it doesn’t take much time to clean the tench (it’s enough just to “get rid” of the insides). In the recipe, tench is fried, but we will not limit ourselves to simply frying fish in a pan. First, we will marinate the fish in a spicy marinade. And here is the list of ingredients for the marinade per 1 kg of tench.

Marinade Ingredients:

• Soy sauce - 50 ml;
• Mayonnaise - 4 tablespoons;
• ground ginger - a pinch;
• Ground black pepper - to taste;
• Salt - at your discretion;
• Flour for boning fish.

In addition, do not forget to prepare sunflower oil, in which the fish will be fried.

Recipe for tench fried in a spicy marinade:

1. First, mix in a convenient bowl all the ingredients that are intended for the marinade.
2. Coat the peeled tench with a spicy marinade, put it in the refrigerator for half an hour.
3. After the allotted time, you can roll each fish in flour and send it to the pan, where the oil is already heated.
4. Fry tench on each side until golden brown.