Fish in foil on coals: recipes for how to cook on a grill or grill

Culinary secrets of cooking

Fish dishes cooked in foil are distinguished not only by their exquisite taste and amazing aroma, but also by significant health benefits. Its meat contains a huge amount of vitamins, micro- and macroelements, as well as omega-3 fatty acids necessary for humans.

In order for the baked fish to turn out juicy, tender and aromatic, you need to know how to choose the right fish and how to marinate it.

Basic secrets and subtleties of cooking:

Before marinating, you need to make a series of deep cuts on the fish - this way it will be completely marinated and become soft.
The foil should fit tightly to the fish - this will preserve the released juices and make the meat soft and juicy.
You need to turn the carcasses over very carefully so that the foil does not tear and the juice does not leak out, otherwise the fish will be too dry.
For barbecue, fish is not marinated in table, apple and other types of vinegar, as it dries out the meat too much.
When using low-fat varieties, be sure to add a small amount of vegetable or butter to the marinade.
How long to fry the fish depends on its size. For a small one, 10-12 minutes is enough, for a medium-sized one, 15-20 minutes. Large carcasses are baked for 35-45 minutes.
Potatoes, grilled vegetables, fresh herbs, fried or pickled mushrooms, garlic croutons or pita bread go well with baked fish.

It is best prepared from fresh or chilled fish. If you only have frozen, you need to defrost it in advance. For this purpose, you cannot use a microwave or fill the carcass with warm water, as the taste will be spoiled. It is best to leave it on the table or bottom shelf of the refrigerator.

Do not use a metal container for marinating, as this may spoil the taste of the dish.

Red fish fillet baked in coals in foil with lemon slices

In this way you can bake chum salmon, salmon and other red fish. You can use fresh or chilled fillets to get a juicy and flavorful dish. To reduce the number of calories, you can omit the oil, but then the fish will turn out bland.

Ingredients

Chilled salmon fillet – 500 g
Yellow lemon – 1 fruit
Garlic – 4 small cloves
Salt – 0.5 tsp.
Pepper mixture – 1/3 tsp.
Olive oil – 1 tbsp.
Dill (fresh herbs) – 1 bunch.

Step-by-step preparation of salmon fillet with lemon over a fire in foil

Separate the fish fillet from the backbone. The skin does not need to be removed - the main thing is that there are no scales left on it.
Chop the peeled garlic with a knife, mix with washed and finely chopped dill, add 1 tsp. oils
Salt the fillet pieces and season with pepper.
Grease the inside of the foil with oil and place the fillet halves skin side down.
Top generously with garlic-dill dressing.
Add lemon, thinly sliced into slices.
Cover with the other halves of the fillet.
Wrap in 2 layers of foil and crimp the edges well.
Place the prepared fish on the coals and bake for 15 minutes on each side. Let it cool, unwrap it, and you can enjoy it.

Cooking over a fire in natural conditions makes food especially tasty. Fish in the coals or on the grill in foil is baked very quickly, and its benefits are much greater than meat fried over an open fire. And to get a crispier version of the treat, you can grill salmon, carp or other aquatic life.

Which one to choose

Many chefs are interested in what kind of fish is best cooked in foil on the grill or on coals. You can use almost any one, both river and sea.

The most delicious and juicy are fatty varieties with a minimum number of bones - trout, salmon, salmon, mackerel, catfish, tuna, pike perch, herring.

Before frying, the fish must be prepared: remove the gills, fins, eyes and entrails through a small incision on the abdomen. After this, the carcass should be thoroughly washed under running water and can be marinated.

The most important rule is that the carcass is fresh and of the right size. Small ones are baked whole, wrapped in foil.

If the fish carcasses are too large, they must first be cut into steaks

Grilled fish can be even tastier than meat. Don't take our word for it - try it!

Fish is a very versatile thing, and if it is cooked correctly, even when fried, it turns out very healthy and tender.

Delicious recipe! The simplest salad with crab sticks

However, few are in a hurry to try cooking fish on the grill on a grill as an alternative to shish kebab, and these doubts are understandable: cooking fish on an open fire requires observing several nuances and knowing the subtleties that will prevent it from sticking to the grill, overcooking or falling apart halfway to the plate .

That’s why today we suggest mastering this useful skill and, in addition, saving yourself some cool recipes.

With mayonnaise

Baking fish in mayonnaise is one of the easiest and simplest recipes. It is ideal for those cases when there is no time for long marinating.

Ingredients:

fish carcasses – 4 pcs;
mayonnaise – 280-310 g;
lemon – 1 piece;
seasoning for fish, salt.

The fish needs to be cleaned, the insides removed, washed and several deep cuts made on one side - this will help the marinade soften the meat faster. To prepare the marinade, mix mayonnaise with the juice of one lemon, fish seasoning, salt and ground pepper.

Next, pour the marinade over the fish and leave for 30-35 minutes. Cooked carcasses should be wrapped in a piece of foil, then fried over coals for 15-17 minutes.

Due to the cuts, the fish will be completely marinated and juicy.

Carp baked in foil on the grill

The role of marinade in cooking carp can hardly be overestimated. Firstly, it softens small bones, making eating fish more enjoyable. Secondly, it neutralizes the specific muddy odor characteristic of the inhabitants of rivers and ponds. Thirdly, it gives the fish a unique taste, which greatly depends on the composition of the marinade.

When choosing a sauce recipe for marinating carp, you should give preference to formulations that contain acidic ingredients: vinegar, lemon juice, or at least tomato, sour cream. It is advisable that the marinade also contain fatty foods: butter, sour cream, mayonnaise. Among the seasonings, preference is given to marjoram, rosemary, parsley, black pepper, and coriander.

Considering all these subtleties, you can make marinade for carp according to your own recipe, but it will still be safer to use proven options.

For one carp you will need juice squeezed from half a lemon, a pinch of sugar, a tablespoon of water, 50 ml of refined vegetable oil, a teaspoon of apple cider vinegar (6 percent), a bay leaf, and salt and pepper, which are added to taste. First, juice, vinegar, mustard and water are mixed.

Juice from a whole lemon is mixed with two tablespoons of vegetable oil, a couple of garlic cloves passed through a press, and two teaspoons of dried marjoram. Pepper and salt are added to the resulting mixture to taste. Cover the carp with aromatic sauce and leave for an hour.

We invite you to find out what dishes can be made from potatoes

Place a glass of sour cream in a bowl. Small greens are coarsely chopped and mixed with sour cream. Cut two large onions into thin half rings and combine with sour cream. All that remains is to add pepper and salt, mix and use as a marinade. The sauce prepared from a glass of sour cream is enough for two medium-sized crucian carp.

Beer marinade

A glass of light beer is mixed with salt and spices, the prepared fish carcass is poured with the foamy drink and left for 2 hours.

For a quarter glass of water (60 ml) take a teaspoon of 9 percent vinegar. An equal amount of soy sauce and the same amount of vegetable oil are added to the resulting mixture. All that remains is to season the marinade and use it for its intended purpose. After an hour of staying in it, the fish will be ready to fry on the grill.

Tomato marinade

For a kilogram of carp you will need a glass of tomato paste, a teaspoon of salt and two teaspoons of sugar, a pinch each of coriander, black pepper and marjoram. You can also add a sprig of rosemary. All components are mixed, the resulting mass is coated with the fish and left for 2-3 hours. Before baking or frying, remove excess sauce from the carcass.

If it is not possible to prepare a full-fledged marinade, dilute a tablespoon of 9 percent vinegar in a glass of water and soak the carp in the resulting liquid for at least half an hour. This will be enough to soften the bones.

In addition to recipes for marinade suitable for representatives of the carp family (including carp and crucian carp), we offer recipes for the dishes themselves that can be prepared from carp on the grill.

What do you need:

carp – 2 pcs. weighing up to 1 kg;
onions – 2 pcs.;
garlic – 4 cloves;
parsley, dill - half a bunch each;
salt, pepper mixture - to your taste.

How to cook:

Clean and gut the fish, rinse and dry with napkins. Remove the gills.
On the sides of the carp, closer to the back, make transverse cuts about half a centimeter deep. The optimal distance between cuts is 1-1.5 cm.
Rub the fish on all sides with salt and pepper mixture. Stuff chopped garlic into the slits.
Stuff the fish with thinly sliced onions and sprigs of herbs. To prevent the filling from falling out, secure the ends of the belly with wooden toothpicks, previously soaked in water.
Prepare the grill and grill. If at a distance of 15 cm from the coals the heat is such that you cannot hold your hand over them for more than 2 seconds, you can fry carp over them. Don't forget to cover the grill with oil so that the fish doesn't burn.
Place the carp on the grill. Fry them for 20-25 minutes, turning them every two to three minutes.

All that remains is to place the treat on a dish, decorate with slices of lemon or tomato, sprigs of fresh herbs and serve.

What do you need:

carps – 2 pcs. total weight up to 2 kg;
mayonnaise – 0.25 l;
lemon – 2 pcs.;
refined vegetable oil – 20 ml;
onions – 0.2 kg;
salt, seasonings - to your taste.

How to cook:

Cut the onion into thin half rings, marinate it in the juice of one lemon.
Cut off the heads and fins of cleaned and gutted carp.
Sprinkle the fish with salt and seasonings, sprinkle with lemon juice, wrap in film and leave for an hour.
Prepare two pieces of foil by folding each in half.
Grease the foil with oil. Fold into an envelope shape, leaving an opening to insert the fish through.
Cover the carp with mayonnaise, place in envelopes and seal.
Place the envelopes on the wire rack. Bake the fish for 30-40 minutes, sometimes turning the envelopes on the other side. If you want the fish to brown, 10 minutes before it is ready, remove it from the foil and finish cooking over open coals.

Carp baked in foil in mayonnaise turns out no worse than in sour cream. The recipe given is simple, but worthy of attention.

With olive oil and garlic

Fish in foil, cooked on the grill with the addition of olive oil, hot garlic and aromatic spices, is a light, dietary dish with a minimum of calories and maximum health benefits.

Ingredients:

How to marinate fish for barbecue on a grill

fish – pcs.;
olive oil – 6 tbsp. l;
garlic cloves – 6-7 pcs;
sweet salad pepper – 2 pcs;
lemon – 1 piece;
butter – 100 g;
aromatic spices;
fresh dill or cilantro.

First of all, you need to prepare the marinade - to do this, mix chopped garlic with olive oil and spices. The fish should be cleaned of its entrails, washed, made transverse cuts and generously coated with marinade inside and out. Leave the carcasses to marinate for 23-26 minutes.

The bell pepper should be cut into thin strips and placed on top of the fish along with cubes of butter. Wrap the carcasses in a sheet of foil and fry on a wire rack for 15 minutes. When serving, sprinkle the dish with chopped dill or cilantro.

Fish should not be marinated for longer than 40-60 minutes, otherwise it will become too soft

How to marinate carp for grilling: 6 marinade recipes

River fish is not as popular as sea fish. It has a distinct fishy flavor and slightly drier flesh. However, using simple culinary techniques, you can prepare a masterpiece of culinary art from river fish. Small carcasses of carp, carp, pike perch or pike are suitable. The baked fish will be tender and juicy.

Compound:

small fish – 1 piece;
lemon – 0.5 pcs.;
cilantro – 2 sprigs;
a mixture of allspice;
salt - to taste.

Process:

Clean the carcass from scales, giblets, and remove the gills. Rinse.
Cut half a lemon into slices.
Squeeze the juice from the last piece of lemon (a few drops are enough) onto the fish, rub it with juice, salt and pepper.
Make transverse cuts on the carcass in several places, insert half a slice of citrus into them.
Place the rest of the lemon and cilantro into the belly. Leave the dish to marinate for 20 minutes.
Place the fish on the grill and send it to the coals. Cover the top with a sheet of foil. In this design, the bottom is fried over an open fire, and the top is baked by heat reflected from the sheet.
After 7-10 minutes, turn the grill over and cover with foil again. Cooking time for fish weighing 0.5 kg is 20-25 minutes.

If you add alder or other aromatic wood chips to the coals, the fish will be imbued with a light aroma of smoking. This dish does not require a complicated side dish. A fresh vegetable salad or grilled mushrooms are ideal.

Grilled salmon is the pinnacle of culinary bliss. Nothing could be tastier. And preparing it couldn’t be easier. Do not deny yourself pleasure, switch to healthy, tasty food during picnics and enjoy good fish.

Products:

salmon steaks – 6 pcs.;
olive oil – 1 tbsp. l.;
ground white pepper - on the tip of a knife;
salt to taste;
lemon juice – 1 tsp.

Sequencing:

Wash the red fish steaks and pat dry with a paper towel.
Combine butter and juice, add salt and pepper. Rub the steaks with this mixture.
Wrap each piece in a sheet of foil.
Grill the fish in foil on the grill for 3 minutes on each side.
Remove from heat, do not unwrap immediately, let it sit for another 2-3 minutes.

Steaks that won't fly off the table in a minute should be left wrapped. When cold, the juice will solidify into a flavorful jelly. You can eat this fish without heating it, it will be delicious. White fish lovers can opt for cod. Steaks prepared according to this recipe will be baked, tender and juicy.

With apple and onion

River fish stuffed with apples and onions is an original and unusual dish that is sure to become the main accent on any table.

Ingredients:

fish – 3 pcs;
sour apple – 3 pcs;
onions – 3 pcs;
lemons – 2 pcs;
salt, ground coriander.

On cleaned and washed fish, you need to make several deep cuts, cut the lemon into thin slices, onions and apples into small cubes.

The carcasses should be rubbed inside and on top with a mixture of salt and coriander, then stuffed with onion and apple filling. You need to insert lemon slices into the cuts, then leave it to marinate for 25-35 minutes.

The marinated carcasses should be wrapped in 2 layers of foil, placed on the grill and baked for 27-30 minutes, remembering to turn over from time to time.

Lemon slices in the cuts add a slight sourness to the taste

Stuffed carp in foil on coals

Baked fish is delicious when cooked whole over an open fire. The best option is trout. It has dense, elastic meat, so it will not fall apart. Fat will prevent the finished dish from turning into crackers. And the calm neutral taste will take on any shade that can be given with the help of marinade.

Products:

trout – 1-1.5 kg;
mayonnaise – 1-2 tbsp. l.;
mustard – 1 tsp;
mixture of aromatic peppers (white, black and red) – 1 tsp;
spice mix for fish – 1 tsp.

Fresh fish does not need long baking. The pulp should acquire a light shade, and in the center it may remain slightly pinkish.

We invite you to familiarize yourself with Popular flowers for the garden and vegetable garden

Recipe:

Clean the carcass and gut it.
Mix mustard, mayonnaise, salt, spices.
Rub the fish inside and out and leave for 30 minutes.
Wipe the grate with oil so that nothing sticks to it during frying.
Place the fish on the grill and place it on the coals. Turn over as it browns. The total cooking time for fish should be 30-40 minutes per 1 kg of weight.

If the degree of roasting is confusing, the already prepared dish, just removed from the heat, can be simmered by covering it tightly with foil and leaving it to cook for 10 minutes.

This recipe can be used to cook any fish you are confident in its quality. Baked carp, pike perch, pink salmon, and small tuna will turn out well.

What do you need:

carp – 2 pcs. total weight about 2 kg;
onions – 0.2 kg;
apples – 0.2 kg;
lemons – 2 pcs.;
salt, pepper, coriander - to taste.

How to cook:

Clean, gut the carp, remove their gills. Rinse well and pat dry with a towel.
Make frequent oblique cuts in the shape of lattice on the sides of the fish.
Rub the carcasses with spices and salt.
Cut the lemons into slices, place a few pieces inside the carp, and place the rest on the outside. Leave the fish, covered with lemon slices, to marinate for an hour. Remove the lemon.
Cut the apples and onions into small cubes, mix them and place them in the fish bellies.
Mend the carp or pin the edges of their bellies with toothpicks so that nothing falls out of them.
Place the stuffed carps on the grill and fry them over the coals for 20-25 minutes, remembering to turn them over from time to time.

Grilled vegetables are suitable as a side dish for stuffed carp, although fish made according to the above recipe will be tasty without a side dish.

What do you need:

carp – 1 pc. weighing about 1 kg;
salt, spices, herbs, lemon juice - to taste;
semi-hard cheese – 100 g;
vegetable oil - grease the foil.

How to cook:

Prepare the whole carp carcass for roasting.
Rub with salt, spices, sprinkle with lemon juice. Wait 30-60 minutes.
Fill with coarsely grated cheese.
Fold the foil into 3-4 layers, grease it, and wrap the carp in it.
Place the bundle directly on the coals.
Cook the fish for 15-20 minutes, turning occasionally.

Before serving, it is recommended to remove the carp from the foil, cut into pieces and serve with grilled vegetables or potatoes baked over a fire.

What do you need:

carps – 2 kg;
lemon – 2 pcs.;
rosemary – 2 sprigs;
vegetable oil – 60 ml;
onions – 1 pc.;
salt, pepper - to your taste.

How to cook:

Cut the cleaned and gutted fish into pieces 1.5-2 cm thick.
Rub the steaks with salt and pepper. Grease with oil mixed with the juice of one lemon. Add rosemary. Marinate for an hour.
Place the steaks on a covered barbecue grill and place lemon and onion slices between them.
Close the grill and place it on the grill. Grill steaks for 15 minutes, turning every 2-3 minutes.

This recipe for cooking carp on the grill is one of the simplest, but the result will definitely not disappoint you.

With onions and tomatoes

Ripe tomatoes harmoniously emphasize the taste of fish baked in foil, making it tender and refined. For this recipe, you can use both large tomatoes, cut into slices, and cherry tomatoes.

Ingredients:

fish carcass – 1 piece;
onions – 2 pcs;
tomatoes – 2 pcs;
oregano, anise, marjoram;
ground black pepper, salt.

The carcass must be gutted, washed and cut into steaks. Place each steak on a sheet of foil and sprinkle with a mixture of salt and spices.

Cut onions into half rings, tomatoes into thin slices. After this, the vegetables need to be placed on top of the fish and wrapped in foil. The steaks must marinate for at least 20 minutes before they can be grilled.

To ensure even cooking, steaks should be the same size.

Bream shashlik

Compound:

bream or white bream – 1.5 kg;
lemon – 1 pc.;
olive oil – 60 ml;
garlic – 3 cloves;
ground paprika – 30 g;
sesame seeds, coriander, mustard seeds - 5 g each;
laurel leaves – 3 pcs.;
cloves – 1 pc.;
hot red pepper – 5 g;
salt – 30 g;
fresh or dried herbs (optional) - to taste.

Cooking method:

Wash, clean and gut the fish. Rinse again, blot with napkins. Cut off the heads, fins and tails of the carcasses.
Pass the garlic cloves through a press.
Break the laurel leaves. Together with cloves and mustard, coriander and sesame seeds, place in a spice grinder or coffee grinder and grind. If you don’t have such devices, simply grind the seasonings with a pestle or masher.
Add crushed seasonings to the garlic, add salt, paprika and hot pepper. Add finely chopped or dried herbs if desired.
Add oil and squeezed lemon juice to the mixture. Stir.
Cut the fish into pieces weighing 60-100 g. Small fish can be left whole.
Coat the pieces of fish on all sides with the aromatic mixture, then place in a bowl, pour over the remaining marinade, and mix with your hands.
Cover the bowl with cling film or cover with a plate. Marinate the fish for an hour or two.
Thread pieces of bream or whole bream onto skewers and place them on the grill. Fry the bream kebab for 15-20 minutes, turning the skewers every 2-3 minutes so that the appetizer does not burn.
Remove the bream pieces from the skewers and serve.

According to this recipe, bream fried on the grill turns out to be spicy, they will appeal to lovers of savory dishes, and are well suited as an appetizer with beer.

In wine-ginger marinade

Recipes for fish marinated in wine are very popular. The aromatic drink adds interesting, piquant notes to the dish. It is best to use white wine, which goes harmoniously with it.

Ingredients:

red fish – 700-800 g;
dry white wine – 150 ml;
olive oil – 2.5 tbsp. l;
soy sauce – 1 tbsp. l;
chopped ginger – 1 tbsp. l;
granulated sugar - 2 tbsp. l;
Provencal herbs.

The fish needs to be prepared - gutted, washed, dried with a paper towel. To prepare the marinade, combine crushed ginger root with wine, granulated sugar and Provençal herbs.

Pour the marinade over the carcass and set aside for 35-40 minutes. Then wrap in foil and bake for 15-17 minutes.

The fish needs to be turned over every 5-7 minutes

Option 4: Spicy grilled fish in bacon

The proposed variety is not the only one; you can choose almost any white fillet. If you are baking pangasius, it is better to choose bacon with a minimum of layers of fat; the fish is already quite fatty. Serve it with the same sauce that was used in the marinade or wasabi.

Ingredients:

pangasius (fillet) – six hundred grams;
two hundred gram package of bacon sheets;
medium-sized lemon;
salt;
any hot sauce without tomato;
a quarter glass of dry white vermouth;
an incomplete spoon of herbs in any proportion.

Step by step recipe

Step 1:

Without defrosting completely, cut the fish into slices no thicker than a centimeter. Place in a colander and cover with a plate, let it thaw slowly. Then rinse it and wait until the moisture drains, then pat dry with a towel.

Step 2:

Mix vermouth with the juice of half a lemon, add half a spoonful of salt and all the spices. Stir, then add the sauce, always testing with the tip of your tongue, to bring the marinade to an acceptable level of spiciness.

Step 3:

Pour the marinade over the fish and mix it thoroughly, keep it in the cold for about half an hour, meanwhile preparing the coals.

Step 4:

Three or four fish slices, depending on the thickness, without removing the remaining marinade, wrap in bacon. Place on the wire rack and press the rolls tightly with the second part. Fry over medium coals until the bacon is brightly browned.

With vegetables

Fish baked in foil with vegetables is an incredibly tasty, nutritious and at the same time low-calorie dish. An appetizing dish will give maximum pleasure to the gourmet and will not lead to extra pounds.

Ingredients:

white fish – 1 kg;
salad pepper – 1 piece;
zucchini – 1 piece;
tomatoes – 2 pcs;
potatoes – 3-4 pcs;
onion - 1 piece;
dry white wine – 1 tbsp. l;
olive oil – 1 tbsp. l;
a mixture of ground peppers;
rosemary and mint - 1 tsp each.

To prepare the marinade, mix white wine with olive oil and spices. Pour over the fish, cut into steaks, and leave to marinate for 35 minutes.

Tomatoes should be cut into quarters, potatoes into cubes, onions and zucchini into slices, and bell peppers into thin strips. Prepared vegetables must be poured with fish marinade and mixed well.

Place the steak on a sheet of foil, layer vegetables on top, wrap and fry on the grill for 10-12 minutes on each side.

Wrap the foil tightly to prevent juice from leaking out during baking.

Veal steaks with vegetables and mushrooms.

These steak rolls come together very quickly if you prepare the vegetables and glaze ahead of time. The rolls are ideal for grilling or frying. The glaze adds amazing flavor to the veal.

Once you try these grilled steaks, you'll fall in love—and so will your lucky guests.

Ingredients

● Thin slices of veal● Vegetable oil, salt, pepper, rosemary● Red pepper, cut into thin strips● Green pepper, cut into thin strips● Zucchini, cut into thin strips● Onion, thinly sliced into half rings● Champignons, cut into thin strips

For the glaze

● A cup of grape juice● A teaspoon of sugar or honey

Preparation

● Rub each slice of veal with vegetable oil, salt and pepper, sprinkle with fresh finely chopped rosemary.● Cook the vegetables until half cooked on the grill or in a frying pan, seasoning with salt and pepper.● For the glaze: bring a cup of grape juice to a boil, add a sprig of rosemary, reduce by half volume.

At the end, add a spoonful of sugar or honey and remove from the heat.● Cut the vegetables and mushrooms into strips and place on the steak, roll the roll, securing it with a toothpick.● Preheat the grill and cook the roll on each side for about 2 minutes.● When serving, the finished rolls drizzle with glaze. The dish goes well with baked potatoes.

How to choose a product?

Any fish is suitable for frying over a fire - both freshwater and sea. You can catch it yourself in a river or pond near your dacha. The main thing is that the carcass is the right size. If there is too large a piece, it should be cut into steaks. The smaller the slices, the faster it will cook and will delight the family with its taste and appetizing smell. It will be good if you can get a fatter specimen for frying on the grill, since it contains more juice, and the food will turn out very soft and juicy. Mackerel, perch, trout, salmon and many other options are excellent for such heat treatment.

Delicious recipe! Chicken soup recipe without potatoes

River fish

When using freshwater fish, it must be properly prepared. First you need to cut off the gills, remove the eyes and fins. Next, a small incision is made on the abdomen and all the insides are removed. After this, it is important to thoroughly rinse the carcass to protect yourself and your family from parasites that are found in the river variety. Some housewives scald the piece with boiling water before cooking. Then the meat can be marinated and wrapped in foil.

Sea fish

When choosing this option, it is recommended to choose a fresh product or slightly chilled one. If you buy frozen sea fish, you should pay attention to the layer of ice covering the carcass. The presence of a thin crust indicates the freshness of the product; a thick crust means that the product has been frozen several times; it is better to avoid it. The product should be defrosted exclusively naturally at room temperature or in the refrigerator.

Under no circumstances should you use a microwave or warm water to speed up the process. They may adversely affect the quality of the product. The juiciness, taste and richness of the final dish depends on the correctly selected specimen.