On the grill, you can cook a wide variety of delicious and healthy dishes. A special place among them is baked fish, in particular, bream. Its meat has a pleasant sweetish taste, which is amazingly revealed after frying on charcoal. Next, you will learn how to choose and prepare the carcass of a bream, as well as get acquainted with the best recipes.
Selection and preparation of ingredients
If you are a fisherman and catch bream yourself, you can be sure that the product is fresh. The main thing is not to leave it for a long time in an uncleaned state, since the carcass will become unusable within a few hours. When buying in the market or in the store, you should carefully consider the choice.
Carefully inspect the carcass: a fresh bream must have elasticity. If you press on it with your finger, the skin should straighten quickly. Also, the quality of the product is checked by the internal cavity of the gills - it should have a reddish color without brown, gray or green. The eyes of the fish are usually convex, shiny. If they are cloudy, this may mean that the carcass has been stored for too long, possibly in the wrong conditions.
Before sending fish to a fire, it should be cleaned. The scales are removed with a knife or a tool specially designed for this. In order to maintain maximum purity in the process, you can place the carcass in a deep basin with water. When the fish is completely cleaned, the belly is ripped open and the entrails are removed. Perhaps you come across caviar - from it you can also prepare various delicious dishes.
Important! When preparing the whole fish, it is recommended to remove the gills, as they will give a taste of bitterness.
Recipes for cooking bream on a charcoal grill
Grilled bream can be fried in many ways. Someone likes to wrap the fish in foil, adding vegetables and spices, and someone likes a fried crust seasoned with favorite spices. If you are trying to cook a bream carcass for the first time, use simple proven recipes.
In a foil with spices
41 hours 10 minutes
ground black pepper
taste
Nutritional value per 100 g:
Spread the carcass of the bream on the board, sprinkle salt, pepper, seasoning on one side and gently rub all the ingredients.
Transfer the seasoned fish to the foil and repeat the procedure after processing the second barrel.
Unscrew the abdomen and inside, salt and pepper, sprinkle with seasoning. Leave the carcass for 30 minutes, so that the meat is well saturated with marinade.
While the carcass is pickling, there is time to make a fire. It is better in this case to cook it on a barbecue, but if this is not possible, you can use the usual barbecue.
Before cooking fish, you can optionally sprinkle it with herbs (parsley, dill, etc.).
Wrap the prepared marinated carcass tightly with foil so that there are no gaps.
Put the fish on the grill and send to the barbecue. From above it is desirable to cover with a metal lid so that the dish is well cooked inside.
Bake the carcass on one side for 25-30 minutes, then turn it on the other side and continue to fry for another 15 minutes.
Remove the finished fish from the fire, deploy. The foil layer, which is adjacent directly to the carcass, must be removed very carefully so that the skin does not come off with it. Bream is laid out on a dish and served on the table. If you did not add greens when refueling, you can do it now.
Spread the carcass of the bream on the board, sprinkle salt, pepper, seasoning on one side and gently rub all the ingredients.
Transfer the seasoned fish to the foil and repeat the procedure after processing the second barrel.
Unscrew the abdomen and inside, salt and pepper, sprinkle with seasoning. Leave the carcass for 30 minutes, so that the meat is well saturated with marinade.
While the carcass is pickling, there is time to make a fire. It is better in this case to cook it on a barbecue, but if this is not possible, you can use the usual barbecue.
Before cooking fish, you can optionally sprinkle it with herbs (parsley, dill, etc.).
Wrap the prepared marinated carcass tightly with foil so that there are no gaps.
Put the fish on the grill and send to the barbecue. From above it is desirable to cover with a metal lid so that the dish is well cooked inside.
Bake the carcass on one side for 25-30 minutes, then turn it on the other side and continue to fry for another 15 minutes.
Remove the finished fish from the fire, deploy. The foil layer, which is adjacent directly to the carcass, must be removed very carefully so that the skin does not come off with it. Bream is laid out on a dish and served on the table. If you did not add greens when refueling, you can do it now.Video recipe
In a foil with spices
Important! To make the bream better salted, longitudinal cuts are made from two sides with a knife in increments of 1.5–2 cm
No foil with mayonnaise
44 hours
ground black pepper
taste
Nutritional value per 100 g:
It is good to grate the bream carcass with salt on both sides and inside.
Do the same using mayonnaise and black pepper. How much pepper to pour depends on the severity of the dishes you prefer. On average, spend 1 teaspoon on each side and a little less inside.
Sprinkle incisions on the fish with freshly squeezed lemon juice, gently spreading the meat.
Now you need to marinate the carcass for 2.5–3 hours, so that it is completely saturated.
Before sending fish to the barbecue, it must be greased with oil. This is done so that it does not burn over open corners. It is best to use olive oil, but if it is not, vegetable oil is also suitable. The carcass is treated with a special brush or gauze swab.
The oiled fish is laid out on a wire rack, fried for 30-40 minutes, turning over from time to time. Separately, you can fry onions, tomatoes in half rings and decorate the fish dish, spreading the vegetables around the edges. A good completion would be a powder of fresh herbs.
Video recipe
No foil with mayonnaise
Did you know? The largest bream caught today is 82 cm long and 6.5 kg in weight.
Cooking bream at the stake will bring a lot of positive emotions. Based on these recipes, you can experiment yourself, including in the recipe new ingredients that will give the fish an individual taste and aroma, which will undoubtedly please your family and friends.
