Grayling baked in the oven step by step photo recipe

Publication in the group: Fish and seafood dishes

Grayling is a fish that belongs to the salmon family. In the photo you can see the unusual bright color of the fish. According to the description, it has large eyes, a multi-colored fan-shaped fin located on the back, a small mouth, teeth on the upper jaw, spots on the back, an adipose fin, and a yellow or white belly. On average, the length of this fish is 40 cm. Weight varies between 1-3 kg.

Grayling is divided into several types:

• Siberian;
• Mongolian;
• European.

This fish mainly lives in streams and mountain rivers near snags. Graylings rarely gather in groups and prefer to swim alone.

How to deliciously fry grayling in a frying pan

Grayling is a fairly fatty representative of the salmon family. That is why (I think) fried grayling is the most delicious. We will try to describe the recipe for cooking it in a frying pan below.

In order to learn how to fry grayling in a frying pan, we will need the grayling itself (medium specimens so that they fit completely into the frying pan without cutting), half a glass of flour, olive or sunflower oil (olive is more suitable to taste), salt and ground black pepper .

That’s probably all we need to make excellent fried grayling. The recipe is easy, but the fish only benefits from it.

I would like to say right away that at the same time as the frying process, you can also do fish soup, because after the carcass is ready for frying, you will be left with fins and heads, which, according to many fishermen, are the best source of tasty and fatty broth for fish soup. Well, besides, even a very average fish will not fit into the frying pan with its head, and it would be a pity to throw away the heads.

But let’s return to how to fry grayling in a frying pan, since we have moved away from the topic. Let's start with preparing the fish itself. It needs to be cleared of scales, gutted, and the tail, fins and head separated (the tail, fins and head are packed for preparing fish soup).

After this, the fish must be thoroughly washed and covered with a sufficient amount of salt. Do not be afraid that the fish will turn out to be over-salted, since the fish will not be salted more than necessary, and we will remove the excess.

Marinate grayling before frying

Next, the recipe for how to fry grayling in a frying pan talks about the need to pepper the fish with ground black pepper (you can also use a mixture of peppers, but I prefer black). We give the grayling a thorough “massage” so that the pepper and salt are evenly distributed throughout the carcass, after which we leave it to rest for about forty minutes - let it marinate properly.

I want to say right away that some people don’t wait at all, they put the fish in a frying pan, and they quickly end up with fried grayling. This recipe is not hopeless and has a right to life, but it is better if a little cell juice is released from the fish during marinating, which will ensure higher juiciness and softness of the prepared product.

Although this is just my recipe for how to fry grayling in a frying pan, and it can be improved (my friends, for example, use breading to cook fried grayling - the recipe is also very original).

Frying process

After our fish has marinated and released its juice, we need to heat the frying pan.

Don’t “overdo it” with vegetable oil; it is only needed to pre-lubricate the surface of the pan, since the fish is already fatty, so it can provide itself with lubricants.

Next, the process of preparing the “fried grayling” dish consists of pouring flour into a deep container and rolling the prepared carcasses in it, from which excess salt and pepper are removed.

After the frying surface has heated up, place our graylings on it. To prevent fried grayling from becoming very dry, you should not overcook it. I usually limit myself to five minutes on one side and five on the other. The main thing is how to fry grayling in a frying pan - to achieve the formation of a crispy golden crust.

As for the heat, I fry on fairly intense, but not very high heat. If you turn the heat down, there is a chance that the fish inside will become steamed rather than fried.

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 the taste of the dish 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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Grayling dishes for your table

Grayling is a member of the Salmon family. The main distinguishing feature of individuals is the large dorsal fin. Fish do not grow to large sizes. Very rarely a weight of five to six pounds is recorded (European and Mongolian grayling). Some subspecies of this fish are even dwarf, which have a low weight and characteristic coloring that persists throughout their lives. The habitat of grayling is high-mountain Siberian lakes and more or less deep rivers.

Grayling feeds on small organisms - larvae, adults and adults of flying insects. Larger fish prefer to eat white fish and small rodents.

Grayling, of course, is known not only for its peculiar rainbow color; fishermen and chefs adore this fish for the unsurpassed tenderness, elasticity and taste of its meat. If we talk about experienced chefs, they do not believe that the best taste can be achieved from dishes prepared from fresh, just caught fish.

But, let's tell you a secret, even fish that has been stored in the freezer can also delight you with an excellent explosion of aroma and taste.

Fish is very popular among chefs, since the meat does not “give off” the smell of silt and mud (the fish is found in clean reservoirs with a rocky bottom).

According to the opinion of fishermen, graylings are best suited for preparing traditional fish soup, as well as fishing soups. In addition, Siberians love to salt small carcasses and serve them on slices of black bread.

Restaurant chefs offer smoked, marinated, grilled and pan-fried grayling. For those who prefer outdoor recreation, cooking fish kebab is a good option. For this dish, fish carcasses that do not weigh more than one kilogram are suitable, since they have the most juicy meat that does not dry out during the cooking process.

In European countries, the most popular is grayling fillet baked in the oven with cream and vegetables.

The low calorie content of fish allows it to be used for dietary nutrition. Its meat, despite the fact that there is practically no fat, is very soft and is absorbed by the body almost completely.

In terms of calorie content, fish does not differ from all predatory species - only 88 kcal per 100 grams of meat. Meat has a lot of protein (17.5 grams per 100 grams of fish).

Fat content does not exceed 2 grams per 100 grams of weight, and there are no carbohydrates at all. Grayling is recommended for consumption by those who want to lose excess weight.

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Grayling

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Grayling has long attracted the attention of fishermen. These colorful fish are not easy to catch, making fishing fun and interesting. In addition, the meat of this river inhabitant is tender, healthy and very tasty.

The grayling fish takes its history from the salmon family. This is a predatory inhabitant of freshwater bodies. Its appearance makes it easy to recognize it among other representatives of river fauna.

Features:

• a significant and colorful fan-shaped fin on the back;
• big eyes;
• small mouth with teeth on top of jaw;
• dense scales;
• there is an adipose fin, indicating belonging to a noble family;
• peculiar color.

There are characteristic spots on the top of the body. The fin on the back is also decorated with a scattering of spots. The fin on the back can be used to distinguish a male from a female. The female Grayling has a higher fin towards the tail, while the male, on the contrary, has a lower end or is even even along the entire length.

The dorsal fin has a red-bluish tint, which further helps to distinguish it from other fish. The color of the scales is represented by stripes and inclusions of both bright colors and almost black ones. Dark shades predominate on the back and sides (dark blue, silver). Grayling has a light-colored belly: white, gray or yellowish.

In young fish, the transition between light and dark parts of the body is not so clearly expressed; you can notice a large number of dark stripes.

The salmon origin of Grayling is indicated by the adipose fin, which is located between the dorsal and caudal fins.

The habitat has a significant influence on the color: in a clear mountain river the fish will be lighter in color, in muddy water it will be a steel shade. Variegated, varied colors help individuals in the struggle for survival.

Fish of this species are small in size. The average body length is about 40 cm. Weight is in the range of 1 – 3 kg, differs by subspecies and habitat. For example, in the Urals you can catch grayling weighing 2.5 kg.

These representatives of the ichthyofauna are very active fish, they can grab prey on the fly, jumping out of the water.

The life cycle is approximately 14 years, from the age of three the fish is ready to spawn (sexual maturity varies by subspecies).

Types of grayling

The three most common types of grayling are Siberian, European and Mongolian.

Siberian grayling

Siberian grayling mainly lives in the east and northern part of Siberia, in the south it chooses cold rivers and lakes.

Contains subspecies:

• East Siberian;
• West Siberian;
• Alaskan;
• Kamchatka

The appearance of the Siberian grayling is characterized by a difference - it has a wider, but shorter dorsal fin. The spots on the body are large, with a metallic sheen.

Representatives of the East Siberian subgroup have a number of dark red stripes with a characteristic elevation on the back. The growth rate of fish depends on the depth of reservoirs and the sufficiency of food.

For example, grayling in the polar regions grows slowly, reaching only 500 g by the age of 10. And in Kolyma, the weight of adult fish reaches up to 200 g.

The breeding season for Siberian grayling begins during the flood period (late spring/early summer). To do this, he chooses a place with a weaker current, and in lakes - sections of the shore with flowing streams.

European grayling

The distribution area is very wide: from Great Britain to the Urals. It has a bright body with spots. On both sides of the body there are longitudinal stripes of brown color. Additional fins are reddish or gray-yellow.

European grayling has a large mouth. Lives in the basins of the Baltic and White seas, Volga and Dniester. Selects rivers with rapid currents and a poor choice of food.

Because of this, the growth of such grayling is long. Living conditions and diet can contribute to achieving 500 g or just two hundred in the same period of life.

An adult grayling of this subspecies can reach 50 cm in length and weigh up to 6.5 kg.

During spawning, the color of European grayling becomes brighter. Females are smaller in size than males and are able to lay eggs from the age of two.

Mongolian grayling

Individuals of this subspecies can be found in reservoirs in the north-west of Mongolia and the Republic of Tuva. Mongolian grayling is the largest of all species: length up to 65 cm, weight up to 6 kg.

The Mongolian grayling is characterized by an elongated head and a very large mouth with developed teeth. The color of the back and sides is dark gray, the belly is light. The fin on the back is gray with a dark red border.

The remaining fins are pale pink.

It begins to spawn at the age of 5-6 years. It spawns in the second half of spring in rivers and their tributaries on the shallows.

Grayling habitats

Grayling is found in clean, fresh water with a high oxygen content. It can exist in reservoirs at an altitude of up to 2.4 km, in rivers of the plains, but the main habitats are mountain rivers and large streams. Less often, graylings choose lakes for their residence. Can live in brackish water.

Features of grayling habitats:

• rivers with an uneven bottom made of stones and pebbles, the bed of which is winding;
• prefers rifts and rapids with cool water;
• in winter it hides in deep pools and holes;
• sticks to the shore in small rivers and streams;
• in deep rivers, chooses places away from the shore (swims up to feed in the morning and evening);
• There must be a patch of clean water near the main habitat where he will hunt;
• chooses a place to live nearby with shelter (snags, tree trunks and branches that have fallen into a pond, river bottom vegetation).

In summer, grayling chooses places with calmer currents. There are deep holes and uneven spots in front of river riffles, which is where grayling prefer to hide.

Graylings like to stay alone, so they avoid competition when catching food with their relatives. But there are exceptions, for example, when the river lacks good riffles, holes and flats, then grayling stay in a group of about 7-10 fish.

Grayling lifestyle

This fish is vigilant and attentive, it sees, hears and feels perfectly. Grayling leads an isolated and sedentary lifestyle and does not leave its habitat for more than 20 km. Grayling forms schools only before the start of spawning. The inhabitants of fast rivers go to their sources with the onset of spring, and return with the onset of cold weather. The inhabitants of the lakes spawn in their usual habitats.

Their lifestyle and behavior are determined by the fact that grayling is a predator. He notices what is happening on the shore and on the water: suspecting danger, he immediately goes into hiding.

The main hunting time is morning; during the day it consumes insects caught in the water. At lunchtime it hides in the depths. Sometimes fish jump out of the water and flip over in the air.

This is how fish train their bodies, because life in fast-flowing rivers requires strength and energy.

The diet of grayling consists of: river microorganisms, algae, fry and eggs of other inhabitants. In the warm season - worms, dragonflies, mosquitoes, horseflies, flies, midges.

Graylings make two seasonal migrations during the year. In the spring, when the flood passes, they rise along the sources of the river against the current, there they spawn and build up fat.

Grayling, which live in lakes, move along the shore in the spring in search of tributaries where they spawn.

The largest and loneliest individuals prefer to climb further upstream than others in search of a more favorable place for breeding.

In autumn, with the onset of cold weather, graylings descend the river, where they spend the winter in pits. During the cold period, they continue to feed, but move little. During these immigrations, Graylings do not travel long distances.

Spawning periods are determined by the subspecies of fish and the climate in the habitat; as a rule, the water temperature should reach 5-10°C. In Grayling, the ability to reproduce is achieved by 2 years, and in males by 3 years.

During the breeding season, males change their color to a brighter one, and the fin enlarges. Spawning begins with warming and selects shallow areas of the river. At the spawning site there should not be a strong current and the bottom should consist of pebbles or sand.

Before laying eggs, Grayling builds a nest in the form of a small hole and after 16-20 days the fry appear.

Lures for grayling

When going fishing for grayling, it is important to consider that they are predators. Therefore, you need to choose a bait that is accessible and attractive to him. Also, this fish is shy, and fishing conditions with intense currents create certain obstacles.

Lures can be divided into:

• natural;
• artificial.

From the first group of baits for fishing on the surface, grasshoppers, flies, beetles, dragonflies and horseflies have proven themselves to be excellent. To catch fish in the vast depths, larvae, bloodworms, worms, and maggots are useful. It is good to use minnows (small fish from the carp family).

Among the artificial baits for grayling, the following stand out:

1. Rotating spinners (spinners).
   With the help of a spinner, the attention of grayling is attracted, and fish are caught using attached natural bait. According to experienced fishermen, even after eating the bait, fishing can be continued with one spoon. For more successful fishing, it is better to use a spoon with dark dots. For fish, they imitate midges or spiders. Popular are large spinners, which are more noticeable in the water.
2. Wobblers.
   Their main advantage is their ability to withstand strong currents; they successfully sink and do not rise to the surface of the water. There is a wide variety of wobblers, which makes it possible to change bait more often in order to catch grayling. Swinging smoothly in the water, they look like a sick fish, thereby attracting grayling. The most suitable bait parameters are 4.5 cm, weighing up to 5 g. Artificial baits can be used repeatedly.

For summer fishing, you can use a variety of natural baits, baits and fishing methods. You need to prepare for winter fishing in advance or purchase bait in special stores.

https://www.youtube.com/watch?v=Qoe_I4APlH0

An amazing feature of grayling is its love for cottage cheese. A fish may also peck at a grain of foam plastic, mistaking it for cottage cheese. In the fall, fish descend to the bottom in search of food, so they will not be attracted to bait on the surface. Long casts will be more effective in this case. In the spring, the fish are busy spawning and are easy to catch.

Ways to catch grayling

Equipment, clothing and behavior of the fisherman influence the results of fishing. You should not wear bright clothes, make sudden movements or make noise. Methods are determined based on the season, personal skills, and terrain characteristics.

The basic methods for catching grayling are as follows:

1. On a fishing rod with a float.
   A suitable option for fishing in small rivers or lakes. You need to hold the fishing rod so that the continuous movement of the float attracts fish. Live baits work well: flies, butterflies. The optimal length of the tackle is 5 m, the size of the fishing line is in the range of 0.15-0.30 mm. A thin hook is not the best option, since the lips of grayling are thin and can be easily damaged.
2. Using spinning.
   This method is also suitable for small bodies of water. The optimal length is up to 3 m, the fishing line size is 0.10-0.15 mm. For bait, use spinners and wobblers. The spinning rod must be kept above the surface of the water and regularly lowered, thereby luring grayling. Artificial baits are suitable.
3. To the donk.
   Grayling bites better on it in the winter season. Artificial baits are used for fishing.
4. Fly fishing.
   Among fishermen, this technique is considered the most successful. The rod should be light, 2–5 m long. The cord is selected based on the type of fly. For dry use a floating cord, for wet use a sinking cord. The choice of fly is based on the characteristics of the grayling feeding area. Leash 0.2 mm thick. Any bait is suitable, you should take into account the natural conditions and size of the reservoirs.
5. With the help of a boat.
   The method is used when there is intense flow and when catching predatory fish. The gear includes the boat itself, the fishing line on which leashes with bait are attached, and a reel for winding the fishing line.

To catch grayling on frozen reservoirs, use the usual winter accessories: fishing rods with a nod and a jig. To increase efficiency, a worm or a piece of fish is threaded onto the hook. With this method, it is also necessary to create bait activity in order to arouse the hunting interest of grayling.

Gastronomic value of grayling

Grayling is not only interesting in appearance, but also very pleasant in taste. The fillet is juicy and the number of bones is small. The fish does not become loose after heat treatment. Compared to other river inhabitants, grayling has no specific odor and is very gentle. Meat with moderate fat content and cucumber flavor.

The product is easily and completely absorbed by the body. The substances contained in it strengthen the immune system, support the health of the digestive and nervous systems, and help restore strength.

Due to its properties, grayling has gastronomic value for dietary nutrition, replacing meat. You can prepare a huge number of dishes from it: boil soup, fry, bake, steam, salt and smoke. The soup turns out very tasty, with a clear broth and incredible aroma. The main thing is not to overheat the fish unnecessarily, so that the meat does not become overdried and hard.

Despite all the usefulness of grayling, it is important to understand that salted or fried fish is considered a high-calorie product.

In the summer, immediately after fishing, the fish is processed, sprinkled with salt, and then covered with grass for storage. Smoked grayling has a wonderful taste.

Meat is rich in calcium, iron, fluorine, zinc, chromium, contains saturated and unsaturated fatty acids, and PP vitamins.

Not a single grayling treat will leave connoisseurs of fish dishes indifferent.

Calorie content of grayling

The calorie content of grayling is low: 88 kcal per 100 grams of fish. This allows people who are watching their figure and diet to consume fish. The absence of carbohydrates, the predominant composition of protein (17.5 g), and a small amount of fat (2 g) makes the fish attractive to the consumer.

Calorie content of grayling caviar: 200 Kcal per 100 grams, 28.4 g protein, 9.3 g fat, 0.6 g carbohydrates.

The calorie content of grayling that is processed (fried, smoked or salted) higher than boiled or steamed can reach 140 Kcal.

Source: https://poklevka.com/ryby/127-harius.html

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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.

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:

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

Grayling baked in ash or coals

Salt and pepper fresh fish, remove the gills, wrap in 2-3 layers of foil and bury in hot ashes under a fire or cover with hot coals. In 30-40 minutes the fish will be ready. The readiness of the fish depends on the size of the fish being baked and the intensity of the heat.

Grayling with tomatoes

Grayling fillet, preferably boneless, is placed on the bottom of a sufficiently capacious dish. Salt, pepper - to taste. Top with lightly fried chopped onion and a little garlic. All this is laid out on the fish, on top are juicy ripe tomatoes, cut into large slices. All this is covered with a lid and simmered for 40 minutes over low, low heat. The fish turns out very tender, with a thick rich broth. Served with greens.

Grayling rolls

Marinate the finished grayling fillet for half an hour or an hour in sour cream with salt, pepper and garlic, roll it up, secure it with a toothpick and quickly fry it. Serve on a piece of black bread with a slice of tomato. Decorate with greens.

Caviar

So, we figured out how to salt grayling, but what to do with caviar? If you have accumulated a lot of caviar, we know how to salt it - you will get the best appetizer for all occasions.

Using a small fork, remove the film from grayling eggs. Then, in a small strainer or using gauze, the caviar must be rinsed under running water. Afterwards, for salting, prepare a brine solution of 150 g of salt per liter of water.

To make the caviar tender, it is better to use a warm solution for salting. Pour it over the caviar and leave for 5 to 15 minutes, depending on your taste preferences - the longer you keep the caviar, the saltier it is.

Then drain the liquid and place the caviar in glass jars. You can store caviar for no more than a week. In order for caviar to be stored longer, it must be kept in brine longer, but then the eggs will become tough, although no less tasty.

Thanks to salting grayling, you will provide yourself with a table with fresh, tasty fish, salted according to your favorite recipe. This appetizer is a beautiful decoration for the holiday table and a storehouse of vitamins. Be sure to try salting grayling at home - you will definitely be pleased with the results.

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.

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.

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Cutlets

Fragrant and full of juices, the cutlets covered with a golden brown crust are simply adored by children. Food set for cooking: 500 g fillet, 100 g stale white bread, ½ cup milk, 2 tbsp. l. melted butter, a little extra fine salt and crushed black pepper, 3 tbsp. l breadcrumbs, 60 ml purified vegetable oil.

The process of preparing a grayling dish: Cut the bread into pieces and soak in milk. Grind the fillet twice, sprinkle with salt and pepper, and mix. Add butter to the minced meat and mix again. Using moistened hands, roll into balls and roll in breading. Fry the cutlets in hot oil and place on a baking sheet to finish baking in the oven for 10 minutes at 200 degrees. Serve with melted butter. The fish is combined with a side dish of potatoes or rice.

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.

How to cook grayling

This freshwater fish, which lives in northern and Siberian rivers, can be made very tasty in several ways:

The fish must first be cleaned and processed.

How to clean

Since the meat is tender, the skin is usually not removed from fresh fish (with the exception of sugudai), they are limited to gutting and removing the scales, which come off easily, since they are not large and not hard. The head is separated depending on personal preference.

Quite often you come across caviar fish. Then the caviar is carefully separated from the intestines and shell, salted at a steep level, mixed well with a fork so that the remaining film is wrapped around it, a little vegetable oil is added and sent to the refrigerator. After a few hours, the caviar can be tasted.

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.

In brine

Salting grayling at home requires thoroughly washing the fish and then gutting it. It is recommended to remove the fins and head of the fish, and separate the fillet from the bones and backbone. Then rinse thoroughly again.

Grayling fillets are placed in a vessel and filled with pre-prepared brine.

Salting grayling this way requires the use of a separate range of spices - they are sold in almost every store.

If you decide to prepare the brine yourself, which will be poured over the salted grayling, it will be enough to take 2 tbsp. l. salt and one tbsp. l. sugar and water. Bring the brine to a boil, add pepper and spices.

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.

Then place them on a paper towel to remove excess oil and serve with a side dish, cucumber and tomato salad. Fish also goes well with herbs and potatoes.

Grayling salted in lemon and soy sauce

Many people are interested in how to salt grayling in sauce and lemon. To do this, take the fish, cut it into small pieces and pour it with a mixture, the main component of which is lemon. For this purpose, put one lemon in a bowl, squeeze the juice out of it, add a spoonful of sugar and salt to it.

A set of spices, pepper and herbs are added at your discretion.

The mixture must be stirred thoroughly. The fish should simmer in this mixture for about half an hour, then it can be served. If you don’t have lemon on hand, you can dilute 1/2 a pack of citric acid in one spoon of water.

Coarse salt is best; it is better not to use iodized salt for this process.

The simplest type of salting of grayling is considered to be in soy sauce. This recipe will suit even the lazy: buy soy sauce in the supermarket and pour the mixture over the grayling for the time indicated on the package by the manufacturer.

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.

How to deliciously bake grayling in the oven

The question “how to cook grayling deliciously at home” begs the answer – “how else, if not baked in the oven with potatoes.”

Grayling can be baked in the oven in several ways:

Grayling baked in the oven in sour cream is a royal method for gourmets and connoisseurs.

To do this you need to take:

grayling – 5-6 pieces (to completely fill the baking sheet);

1. onions – 3 pcs.;
2. tomatoes – 2 pcs.;
3. greens – 100 g;
4. sour cream – 400 g;
5. cheese – 130 g;
6. oil, salt, pepper, flour.

In this recipe, the fish is first fried. Then baked in the oven.

Before frying grayling in a frying pan, it must be thoroughly washed. Then fry completely.

Cut the onion into half rings and place on a baking sheet or in a mold. Place the carcasses on top, place tomato slices on them, pour salted sour cream and sprinkle with cheese.

Bake the fish at 180 degrees for several minutes until the sauce thickens and the cheese melts.

How to bake grayling in the oven with potatoes

• grayling – 1.5 kg;
• onions – 4 pcs.;
• vegetable oil -40 g;
• salt, pepper;
• small potatoes – 1 kg.

Before sending the fish to bake, you need to make a marinade of salt, pepper, onion, lemon juice and garlic. Then coat the fish with it and then let it sit for 30 minutes.

Then cover the baking sheet with foil, grease it with oil, and lay out the grayling. Before putting them in the oven, add the potatoes, boiled until half cooked. Bake for 30 minutes at 180 degrees.

Serve with herbs and white sauce.

Bake grayling in foil

The prepared carcasses should be rubbed with salt and pepper and placed separately on double foil. Wrap so that the juice does not leak out, then place on a baking sheet. After 15 minutes, place it in a preheated oven (up to 180 degrees) and bake for 15 minutes, then tear it, open the foil, sprinkle the carcasses with oil and bake for another 5 minutes until a golden hue appears.

You can cook fish in breadcrumbs in a similar way. For what:

• carcasses are also rubbed with salt and pepper;
• the baking sheet is covered with foil, greased with oil;
• the fish are rolled in breadcrumbs and laid out on foil;
• sprinkle lemon juice on top;
• a piece of butter is placed on each carcass;
• The top is covered with foil.

Bake at 180 degrees for 15 minutes, then the top foil is removed and the baking sheet goes into the oven for another 10 minutes.

Serve with sour cream.

Grayling dishes

Grayling is perfect for salting, frying, preparing fish soup and other dishes. Let's look at a few recipes from this fish.

Grayling ear

To prepare fish soup, the entrails, fins, heads and spine of grayling are taken. All this is filled with water until it slightly covers the entire contents. The resulting mixture is placed on the fire and brought to a boil. Five minutes after boiling, the grounds are removed from the broth, and portioned pieces and selected heads are added instead. Then the fish soup is brought to a boil again and cooked over low heat, depending on the size of the fish pieces, for 5-8 minutes. The embedded pieces of fish are removed from the fish soup and served on the table separately, and the fish soup is poured into plates and served hot (you can sprinkle with herbs).

Grayling rolls

To prepare this very simple and beautiful dish, you need to take grayling fillet and marinate it in sour cream, garlic and salt for an hour. After this, the fillet is fried until golden brown in butter and brushed with mayonnaise and garlic. The last step is to wrap a piece of tomato in the fish fillet.

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.

Grayling with vegetables

First, cut the grayling fillet, zucchini and tomatoes into small pieces. The ideal option is for these pieces to be approximately the same size. All ingredients are laid out in a mold. Pepper and salt are added. Finely chop the onion. After that, it is fried until golden brown and poured onto vegetables and fish. The top is once again filled with a mixture of spices, cheese, milk and eggs. The resulting dish is placed in the oven for baking.

It should be noted that we have given here only four grayling recipes as an example, but in fact there are many more. In addition, many housewives make their own adjustments to them, making dishes from this magnificent Siberian fish even more delicious.

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:

1. 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.
2. 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.

3. 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.
4. 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.
5. 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.
6. 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:

1. 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.
2. 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.
3. 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.
4. 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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:

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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:

1. 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.
2. 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.
3. 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.
4. 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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:

1. The first step is to wash the cabbage under cold water, peel it, and chop it with a kitchen knife.

2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.