How to marinate sturgeon

Marinades

It is very simple to prepare a standing marinade. All of them are easy to prepare and do not contain scarce ingredients. Let's look at some options.

Simplest classic

You will need:

• Onions - a couple of large onions.
• Garlic – several small cloves.
• Lemon - one medium fruit.
• Salt and favorite seasonings - as desired.

Preparation:

1. The onion is grated into a paste and the juice is extracted from it into a bowl.
2. Add chopped lemon to the onion juice and mix everything.
3. The garlic is chopped and also placed in a bowl.
4. Seasonings are added and everything is left alone for fifteen minutes.
5. Next, you can rub the carcasses or pieces with these infused ingredients and leave them to marinate for max. 3 hours. It is not recommended to marinate further, as the fish will obviously turn out sour.
6. If whole carcasses are marinated, then it is necessary to fill the belly with marinade.

After marinating is complete, you can begin the actual cooking process. The result is a magnificent fish on the grill on the grill

Semi-dry marinade

This marinade is great for cooking fish in foil directly over the coals.

You will need:

• Bell pepper and sweet onion - two pieces each.
• Lemon – one medium fruit is enough.
• Garlic – a couple of cloves.
• A little olive oil.
• Salt, herbs and favorite seasonings - as desired.

Preparation:

1. The lemon is peeled and all components are minced in a meat grinder. But you can simply chop the ingredients finely.
2. The resulting mixture is rubbed onto the fish and left to marinate for a couple of hours.
3. Then the prepared foil is greased with oil and pieces of marinated fish are placed in it along with all the components of this semi-dry marinade.
4. Next, the fish wrapped in foil is baked directly on the coals.

It should be noted that these simple classic marinades allow you to cook absolutely amazing-tasting fish not only on the grill or grill, but also on barbecue devices

If you don’t like the taste of lemon, you can prepare the marinade on a different base.

Let's look at a simple recipe for shish kebab from the popular red fish, although any other fish will do just fine.

Shish kebab with mayonnaise-based marinade

This delicious kebab requires very few ingredients, but it’s a dish you can always brag about.

You will need:

• Fillet. Preferably red fish.
• Mayonnaise.
• Salt.
• Preferred spices.
• The wine is white.

The number of listed components of the dish is not indicated, since everything varies completely arbitrarily.

Preparation:

1. The fillet is washed and dried thoroughly. If necessary, unnecessary inclusions are removed.
2. All components of the future marinade are mixed in a deep container. The wine is not yet used, as it has a slightly different purpose in the future.
3. The fish is rubbed with the mixed marinade mixture and left to marinate.
4. It is necessary to marinate for min. = 2 hours.
5. After marinating is complete, the fish is placed on the grill and you can start frying it.
6. During the roasting process, you should sprinkle it with prepared white wine, which will add a special piquancy to the taste.
7. This kebab is fried for about 20 minutes.
8. The finished dish is usually served with potatoes, which should first be baked over coals or vegetables.

This is how you can simply and uncomplicatedly prepare a delicious fish kebab on the grill.

All kinds of recipes for fish cooked on coals are simply amazing in their diversity. But you can always find a fairly simple option with extremely effective results.

Original sterlet kebab

Usually recipes with photos show step-by-step preparation steps, but the recipe below does not require such “accompaniment”. After all, the whole secret of this dish lies in the non-standard, slightly spicy marinade.

So, prepare:

• fresh sterlet – 1-2 pcs.;
• tomato paste – 2 tbsp;
• classic yogurt or sour cream - 3 tbsp;
• ready-made Indian mixture “Tandoori masala” – 1.5 tbsp;
• paprika – 0.5 tbsp;
• red pepper – 0.5 tbsp;
• ginger root (small piece);
• garlic – 1 small head;
• vegetable oil – 2-3 tbsp;
• salt.

Important: if no one in your family has cooked spicy dishes before, then carefully add spices to the marinade. You may even need to reduce the dosage. Step by step instructions:

Step-by-step instruction:

• clean the sterlet, rinse under cold water, cut into large pieces;
• in a separate bowl, combine tomato paste, Indian mixture, spices and yogurt;
• grate ginger root;
• peel and chop the garlic;
• add ginger and garlic to the marinade;
• season the resulting mixture with vegetable oil, salt to taste;
• put chopped sturgeon fish into the marinade and refrigerate overnight;

Each piece should be completely immersed in the spice mixture, garlic and ginger. The minimum marinating time is 6 hours.

• Remove the prepared sterlet from the refrigerator and place on a skewer;
• bake the fish for 15-20 minutes, determining its readiness by taste;
• You can serve the finished sterlet with any side dish.

Baked sterlet

Preparing sterlet shish kebab:

Step 1: Prepare the sterlet.

First of all, we need to clean the fish and gut it. It is not necessary to clean sterlet from scales, as is done with river fish, despite the rather tough skin of the fish. It is necessary to cut off the growths on the skin of the sterlet (they are called “bugs”), which are located in a row on the sides and on the back. We cut off the “bugs” on the back with a knife, and clean the side ones like the scales of an ordinary fish - running the knife along the skin from the tail to the head. Now the sterlet needs to be gutted. We make an incision along the abdomen along the entire body from head to tail and take out the insides. The last nuance is to get a vizig. Viziga is a long white vein that is located in the cartilaginous spine of the sterlet. In order to get it, you need to make an incision in the spine, stick your finger or fork in there, pick up the string (it looks like a white ribbon) and gently pull

You should remove the viziga carefully so as not to tear it. It is necessary to remove the viziga, since fish cooked with it is inedible and even poisonous. After processing, rinse the sterlet thoroughly under cold running water and wipe dry with a paper towel or napkin.

Step 2: Marinate the sterlet.

Wash the onion and dill under cold water, scald with boiling water and chop finely. Peel the onions and cut them into rings or half rings. Place the prepared sterlet in a bowl, add salt, pepper and any spices of your choice, add chopped onions, sprinkle with the juice of half a lemon and coat with mayonnaise. Mix the sterlet thoroughly so that the fish are coated with marinade on all sides. In addition, sprinkle the sterlet with chopped green onions and dill. Place the pickled sterlet in the refrigerator for 40-60 minutes.

Step 3: Prepare the kebab.

While the sterlet is marinating, put on the grill and light the fire, prepare the coals. Place the marinated fish on skewers along the entire carcass and fry over hot coals, gradually turning the sterlet on all sides to ensure even browning. We check readiness with a fork: carefully push the fish meat apart on one of the pieces. The finished meat looks opaque and matte. If it is still glossy, leave the fish to fry for a couple more minutes. On average, fish kebab takes 20-25 minutes to cook. Try not to overcook the kebab, otherwise the fish meat may become rough.

Step 4: Serve the sterlet kebab.

Remove the finished fish from the skewers, place on a serving plate and garnish with fresh vegetables. You can cut the fish into portions. Bon appetit!

Shish kebab with vegetables marinated with white wine

Table wine is often used to cook fish. This marinade makes the sturgeon soft and well masks the characteristic fishy smell. It's easy to prepare.

For 1 kg of sturgeon fillet we take:

• 250 ml dry white wine;
• 2 tbsp. l. olive oil;
• juice of 1 lemon;
• 3 onions;
• 3 fresh tomatoes;
• 2 bell peppers;
• bay leaf, salt, ground white pepper - everything to taste.

Total cooking time is 2.5 hours. Calorie content – ​​100 kcal/100 g.

1. Mix onion rings, spices, wine, salt, oil and lemon juice.
2. Pour the marinade over the sturgeon pieces. Stir, marinate in the refrigerator under pressure for 2 hours.
3. Wash the tomatoes and peppers. Cut the tomatoes into circles, peppers into cubes slightly smaller in size than the sturgeon pieces.
4. Alternately thread fish meat and vegetables onto skewers. Fry on the grill for 10–15 minutes.

The video shows another option for preparing sturgeon kebab with vegetables:

Fish is a perishable product. It is extremely necessary to take this into account when planning to fry a shish kebab from expensive sturgeon. The basic rules are:

1. It is advisable to buy live sturgeon. Processing and pickling should begin as soon as possible.
2. Fish sold off the ice must be fresh. This is determined by the color of the gills (red, bright), the transparency of the eyes, and the absence of any damage on the surface of the carcass.
3. Although this is not recommended, shish kebab can be prepared from frozen sturgeon. When buying such a product, you need to carefully examine and smell the fish. There should not be an unpleasant odor, a lot of mucus, or black gills.
4. Before filleting, thick skin is removed from the sturgeon. This is not easy even with a very sharp knife. To make the work easier, you can scald the carcass with boiling water (as described above) and immediately douse it with ice water.
5. Sturgeon kebab can be fried without removing the skin from the meat. In this case, the duration of marinating should be increased by half an hour. Start frying the fish pieces from the side where the skin remains.
6. To get rid of the unpleasant smell of raw fish, lemon or wine is usually added to the marinade. Herbs and dry spices do an excellent job with the same task: parsley, white pepper, thyme. It is not recommended to use black pepper for cooking sturgeon. It is too spicy and also completely drowns out the taste of the fish.
7. A good marinade for sturgeon kebabs is made using ayran, kefir or sour cream. But mayonnaise and vinegar - these products interrupt the aroma of sturgeon and make the meat loose.

The readiness of the sturgeon kebab is determined with a toothpick, piercing the fish in several places. If the flesh is soft and browned on top, you can remove it from the coals.

The most important rule in preparing sturgeon kebab is not to overheat it. Having made such a mistake, instead of a magnificent juicy dish, you can get inedible, dry, hard pieces of completely spoiled fish.

The most successful way to serve sturgeon kebab is on a large serving platter on skewers. Decoration – sprigs of fresh herbs, thin slices of lemon, olives. Garnish: fresh vegetables. Separately, you can serve sturgeon with narsharab (thick pomegranate sauce) or sour cream sauce with chopped parsley.

Everyone knows that to prepare barbecue you can use not only lamb, pork or chicken, but also fish.

At the same time, the best type of fish for making barbecue is sturgeon.

In any case, few people, after trying a kebab made from fresh sturgeon, will eat a similar dish made from other fish with the same pleasure.

For sturgeon kebab, it is better to use fresh, not frozen fish. Rinse it in water, pour boiling water over it, this will make the skin easier to remove.

If you do not want to remove the skin, then place the sturgeon kebab on the grill first with this side down.

So, how to turn sturgeon into a delicious kebab? First, cut it apart.

To remove the skin, you should arm yourself with a sharp knife, pour boiling water over the fish and then immediately with cold water, which will make the whole job faster, since the skinning process is quite lengthy.

After removing the center bone, cut the fish into pieces. Cut the sturgeon fillet into rectangles measuring 5x7 cm. Place the cut pieces of fish in a deep container for marinating. Next, we will look at 2 types of marinade and, in fact, how to cook sturgeon kebab.

https://youtube.com/watch?v=rzUlPhC6BOo

Kebab recipe with white wine

• Sturgeon fillet – 1 kilogram
• White wine – 50 Milliliters
• Lemon juice – 50 Milliliters
• Vegetable oil - 50 Milliliters
• Salt, white pepper, sesame, seasonings — — To taste
• Bell pepper – 1 piece

Number of servings: 2-4

Preparation

1. To begin, rinse the whole sturgeon thoroughly under cold running water. Then the most labor-intensive process begins. Cleaning fish from scales, removing gills, fins and removing giblets. To remove the skin from a sturgeon, you need to scald it with boiling water and then pour cold water over it.
2. Then you need to prepare all the ingredients necessary for cooking, as well as separate the fish fillet from the skeleton and cut it into beautiful cubes with a side of 3 cm. Next you need to prepare a marinade of white wine, lemon juice and seasonings. The fish should be marinated for no more than 30 minutes.
3. The fillets must be placed quite tightly, alternating pieces of fish with slices of chopped vegetables, such as red bell pepper.
4. We prepare the fire, coals or, in my case, heat up the infrared stove and cook the kebab, not forgetting to overcook the skewers. The fish cooks quite quickly!
5. When preparing the dish, I strongly advise you not to be lazy and prepare the sauce for the sturgeon kebab. A white sauce made with cream and wine is best. This fish goes very well with rice and vegetables. I wish you bon appetit!

Steak recipes

Denver on coals

This magnificent charcoal steak is prepared very simply and contains a minimum of ingredients.

You will need:

• Directly Denver steaks. You need 4 pieces of 300 grams each.
• Freshly ground black pepper.
• Olive oil.
• Sea salt.

Denver is classified as an alternative steak, which is prepared from the neck part, but in terms of softness and taste it is almost as good as real
steaks. Preparation:

• Purchased steaks must be kept in the refrigerator for at least a day.
• Two hours before cooking: remove the steaks from the refrigerator, dry with a towel, rub with olive oil and cover with film.
• Then you need to prepare the coals in the grill. They should burn evenly and be slightly covered with light ash.
• Next, the steaks are placed on a heated and greased grate.
• The grate with the laid steaks is installed on the grill, and the actual frying process begins.
• You need to fry for a couple of minutes on each side, and then the steaks are laid out on a dish and allowed to “rest” for about five minutes.
• The “rested” steaks are returned to the grill and fried until done.
• The finished steaks are wrapped in foil and left alone for four minutes.
• Then the dish is salted, peppered and served.

Pork steak

Pork is an excellent source material for steaks. If you marinate it, this will further enhance its natural taste. Let's look at a very simple recipe.

You will need:

• Pork neck - about a kilogram.
• Soy sauce – 90 ml.
• Olive oil – 90 ml.
• Onion – a pair of large onions.
• Spices and salt - according to preference.

Grilled pork steak, as a rule, turns out to be especially aromatic and incredibly tasty

Preparation:

1. Fragments of steaks are cut from pork and placed in a suitable deep vessel.
2. The onions are rubbed into a pulp, and the juice is extracted from it, which is poured into the pork.
3. Next, you need to add sauce, oil and spices.
4. Then everything is thoroughly mixed and the steaks are marinated in the refrigerator for several hours.
5. After this process is completed, the steaks must be dried, and they are ready for frying on the grill.
6. Fry the steaks for about twenty minutes, turning occasionally.
7. Ready steaks need to be salted and allowed to “rest” for a few minutes.

In a similar way, you can cook an excellent steak even from lamb, but in this case, soy sauce should be replaced with beer, and garlic and mustard should be added to the ingredients.

If you are already tired of meat steaks, then you can cook magnificent fish steaks.

Consider a wonderful recipe for making salmon steak.

Salmon steak

You will need:

• Directly salmon steaks. They are also quite suitable for trout.
• Black pepper.
• Lemon.
• Salt.

The uniqueness of salmon steak lies in the fact that there is absolutely no need for marinating to fry it on the grill.

Preparation:

1. The coals in the grill are brought to the required uniform thermal condition, and a grate is placed on it.
2. Each steak must be salted and peppered on one side only.
3. Then they should be placed on the grill with the treated side down. The second side of the steaks is peppered and salted on the grill.
4. Next, the grate is closed and the frying process begins. Fry for just over five minutes on each side.
5. The finished dish is placed on a plate and sprinkled with lemon juice.
6. That's all. A delicious grilled salmon steak is ready.
7. Feel free to cook salmon steaks in a similar way.

Naturally, there is a huge family of marinades for fish, but the method discussed above is especially suitable for spontaneous picnics.

This is the kind of basic knowledge you need to have in order to cook a decent steak over charcoal even in camping conditions.

Types of red fish

All types of red fish are actively used in cooking:

• Salmon and salmon. Retail chains confuse these two fish a little and often sell representatives of the salmon family under the guise of salmon. But both “royal” salmon and more modest salmon are great for home cooking.
• Pink salmon and chum salmon. Very common fish products. They belong to the Pacific salmon and are especially attractive for their price.
• Trout. It is also a representative of the salmon family and has many subspecies.
• Coho salmon It is rightfully considered one of the most delicious fish. Great for frying, salting or baking.
• Red salmon. The fish has an amazing appearance and is best cooked without long-term heat treatment to preserve its amazing color.
• Chinook salmon. This is the fattest and largest individual, which belongs to the order of Far Eastern salmon fish.

Red fish is ideal for barbecue

Whole carp on charcoal

You can cook carp on coals in different ways, but more often it is well marinated and baked whole. You can marinate fish dry or in a marinade. The first is relevant when there is a lack of time in real hiking conditions. The second is in the case of a planned picnic or gatherings at the dacha.

For the dry method, a set of any spices and salt is suitable. The fish is first cleaned of scales and entrails, washed and dried with a towel. Next, the carcass is generously rubbed with a mixture of salt and spices inside and out. After 15 minutes it can already be placed on the baking rack. It will take about 30-40 minutes to cook, with the condition of turning the carcass over so that the meat cooks evenly.

Grilled carp turns out especially juicy and aromatic if it is marinated 8-10 hours before cooking. During this time, salt and spices will penetrate inside the fish, give the meat special tenderness and enhance the taste and aromatic properties.

Grilled carp recipes suggest the following as a basis for the marinade:

• lemon juice;
• sour cream;
• tomato paste;
• mustard.

Spices, herbs, aromatic herbs, salt and sugar are added to them. If the carcasses are small, vegetable oil is added to the marinade, which will compensate for the lack of fat and prevent the fish from drying out during cooking on coals.

It is very easy to marinate carp in tomato paste. The prepared fish is simply placed in a shallow container and filled with tomato paste with spices and salt.

For 1 liter of paste you need to take:

• 20 g salt;
• 40 g sugar;
• 0/5 tsp. black pepper;
• 1 tsp. coriander;
• 1 tbsp. l. marjoram;
• sprig of rosemary.

Spices, salt and herbs are thoroughly mixed and crushed in a mortar and combined with a paste. Pour the mixture completely over the fish and allow it to marinate in the refrigerator for 7-8 hours. Later, the fish is removed from the marinade, excess paste is removed and baked on the barbecue. If the fish takes a long time to cook, you can periodically baste it with marinade for juiciness.

Another good marinade option is a combination of rich sour cream with spices and herbs. Here you can take a ready-made spicy mixture for fish, dilute it in sour cream and coat the carcass inside and out. Marinating time – 10 hours.

Carp in foil on the grill is a real dietary dish. You can simply marinate the fish in mustard for 2-3 hours or make a simple marinade, similar to a dressing for vegetable salads. To do this, mix lemon juice and olive oil in arbitrary proportions, add salt, sugar and spices. The fish, marinated for 3-4 hours, is wrapped in foil and baked for 30 minutes on the grill. The main thing is not to damage the foil when frying so that the juice does not leak out.

When cooked in foil, the fish turns out without a crispy crust.

Carp is cooked in foil over coals, either whole or in pieces, which are topped with vegetables and fruits. You can cut the carcass into pieces 4-5 cm wide, add salt and pepper and arrange with tomato slices and onion rings. Everything is wrapped in foil and sent to the barbecue. At the end of cooking, you can tear the foil on top to allow the fish to brown a little and get rid of excess liquid.

If you want to cook stuffed carp, you can also do it on the grill. Sweet and sour green apples and onions are often chosen as filling. Cut everything into cubes, sprinkle with lemon, sprinkle with salt and sugar in a small amount. The filling is placed inside the fish, the belly is sewn up or pierced with toothpicks so that the filling does not fall out into the grill.

There is a Transcarpathian recipe for carp, in which the fish is cooked in pieces with potatoes in a frying pan or saucepan over a fire. To do this, fillets are prepared from large fish, and potatoes are cut into circles. Everything is laid out in layers, sprinkled with salt and spices. Cook with the lid closed for 40-60 minutes. When serving, sprinkle with herbs.

Fish fried in a frying pan is in many ways inferior to that cooked over coals. It is more aromatic and juicy, and most importantly, it is prepared without oil, which means it does not contain carcinogens.

Grilled sturgeon: step-by-step recipe

The easiest way is to purchase ready-made fillets right away. If you are a real gourmet and basically buy only whole carcasses, then you will initially need to do the following preparation:

• Clean the fish. To do this, you need to clean it of mucus under running cold water, then pour hot water over it and walk over the entire surface again.
• Cut off the fins.
• Remove the head.
• Take out the insides.
• Rinse the carcass well.
• Cut into medallions 2-2.5 cm in size.

If you prefer to barbecue sturgeon steak, then in this case it will also be necessary to remove the chord of the spine and the vertebral cartilage itself, and then carefully remove the skin from the carcass.

The next step is preparing the marinade. In a deep bowl or saucepan, mix vegetable oil, lemon juice, and wine. The last ingredient is not present in every recipe, so it can be neglected if desired. The prepared fish pieces should be salted, peppered, Provençal herbs and chopped onion added and then placed in the marinade. The container must be refrigerated for 2-3 hours.

The final stage of preparing the recipe is directly grilling. Important! Before placing the pieces on the grill, be sure to grease it with sunflower oil. Grilled sturgeon cooks quickly - the dish will be ready in 20-30 minutes.

Don't forget the side dish. Mostly vegetables are served with fish. They can be fresh, for example, cherry tomatoes, bell peppers, carrots, or, like grilled fish. You can also serve potatoes baked on a wire rack.

How to marinate sturgeon for barbecue?

With the arrival of spring, the time for picnics begins. What could be better than good company and a smoky barbecue? Most often, kebabs are prepared from pork, lamb, and chicken. But you can also make amazing fish kebab. Sturgeon is perfect for this. Anyone who has once tried sturgeon kebab will never want to fry it from another fish. In this article we will tell you how to marinate sturgeon for barbecue and cook it over a fire.

Advice:

There is no need to add vinegar to the marinade for fish kebab; it makes the fish too soft and falls apart during cooking.

How to cook sturgeon kebab?

Ingredients:

• sturgeon – 1 kg;
• dry white wine – 150 ml;
• lemon - half;
• Refined sunflower oil – 50 ml;
• onion (medium) – 4 pcs.;
• tomatoes – 0.5 kg;
• sweet pepper – 2 pcs.;
• salt, ground black pepper, bay leaf.

Preparation

If your sturgeon is not peeled, then first of all you need to clean it - remove the skin, remove the spines and bones. To remove the skin well, pour boiling water over the fish. Cut the finished fillet into medium-sized pieces. Prepare the marinade by mixing wine, butter, juice of half a lemon and onion, cut into rings, salt and pepper to taste. Place the fillet pieces in the marinade, mix and refrigerate for an hour and a half to two hours. Cut the tomatoes into circles, sweet peppers into medium pieces. Strain the marinated fillet and string it onto a skewer, alternating pieces of fillet with tomato, onion and sweet pepper. Fry over hot coals until browned.

Sturgeon shish kebab – recipe

Ingredients:

• sturgeon fillet – 2 kg;
• ginger (powder) – 1 teaspoon;
• dry mint – 1 teaspoon;
• black pepper (peas) – 10 pcs.;
• grapefruit juice – 120 ml;
• honey – 40 g;
• vegetable oil – 30 ml;
• salt - to taste.

Preparation

We wash the fish fillet under running water, dry it with a paper towel and cut into portions. Place it in a container in which it will marinate. Prepare the marinade: mix grapefruit juice, vegetable oil, peppercorns, ginger and mint, honey (it should be liquid, if the honey has thickened, melt it in a water bath or in the microwave), add salt to taste, mix. Pour the prepared marinade over the fish and leave in the cold for 2 hours. After this, string the fillet onto a skewer and fry over coals, periodically basting with marinade. The sturgeon kebab is served with white wine and fresh vegetables.

Sturgeon shashlik on the grill

As you know, kebabs can be cooked not only on skewers, but also on a grill. Cooking sturgeon on a grill is even more recommended than on skewers. A larger piece of fish is placed on it - a steak, which will be covered with a crust on top, but will remain juicy inside.

Ingredients:

• sturgeon – 2 kg;
• sour cream – 200 g;
• onion – 400 g;
• salt - to taste.

Preparation

We first clean the fish from skin and spines and divide it into portions. Grease each of them with sour cream. Place the fish and onion rings on the grill. Fry over the coals for about 7 minutes. An appetizing golden brown crust should appear on both sides of the fish. Salt the already prepared kebab, garnish with lemon slices, parsley and serve.

Sturgeon kebab marinated in pomegranate juice

In addition to the above types of marinade, you can prepare another one - with pomegranate juice and dry white wine.

Ingredients:

• sturgeon;
• dry white wine – 200 ml;
• lemon juice – 2 tbsp. spoons;
• vegetable oil – 50 ml;
• pomegranate juice – 150 ml;
• onion (medium) – 5 pcs.;
• bay leaf, salt, freshly ground black pepper - to taste;
• parsley – 40 g.

Preparation

Wash the sturgeon, clean it and cut it into pieces of the desired size. Then place it in a pan, alternating layers: fish sprinkled with salt and pepper, onion cut into rings, chopped parsley, bay leaf. Pour all this over the marinade, for which we mix wine, pomegranate juice, oil and lemon juice. Marinate the fish for about 2 hours. Then we string the pieces onto a skewer or place them on a wire rack; if desired, you can also use onions. Fry on coals until done.

How to cook sturgeon kebab on the grill

Cooking sturgeon kebab on a grill is preferable. Fans often add vinegar to the marinade, under the influence of which the fish spreads and falls off the skewers. Larger pieces, sandwiched on both sides by the bars of the grill, prevent the fish from disintegrating into fibers and retain their shape when frying or baking over coals.

To prepare barbecue it is important:

1. make a good marinade
2. choose the right firewood,
3. maintain the required temperature conditions,
4. serve effectively.

The last point is optional. The very process of preparing barbecue creates an upbeat, festive mood. It is enough to sprinkle the fish with herbs and bright pomegranate seeds, pour over the sauce and serve it with bread, salad, and coarsely chopped vegetables. If desired, make a side dish of cereals.

Pickling process

Marinade, like salting fish, can be dry or wet.

When dry marinating, a mixture of salt and spices is prepared: finely chopped garlic, ground pepper, dry herbs, grains, leaves and fruits. Pieces of fish are sprinkled with spices. They are given the opportunity to lie down so that the pieces are well salted and saturated with spices.

When wet pickling, a brine is prepared from water and salt, it is boiled, adding spices. Or they simply mix liquid ingredients with spices.

For marinating use:

• Mineral water, unsweetened carbonated drinks.
• Sauces, especially soy, tomato, mayonnaise.
• Juices from fruits and vegetables.
• Alcoholic drinks - dry, semi-dry, semi-sweet wines.
• Dairy products: sour cream, cream, yogurt, kefir.

All aromatic herbs and white roots (parsley, parsnips, celery, ginger, horseradish) go well with fish. They are usually added to marinade to improve aroma and taste.

Any recipe for sturgeon kebab includes precise instructions on the proportion of ingredients and the method of marinating. You can prepare marinades yourself (without an exact recipe), mixing different ingredients and obtaining new flavors.

Roasting fish over coals

Firewood! To get coals with aromatic smoke, you need to let good wood burn. Alder is a generally recognized leader. Its wood is considered the best for preparing many fish dishes. Hornbeam, beech, and willow are also used. And be sure to add fruit trees and shrubs: apple, cherry, rowan, cherry.

The coals are considered ready for baking fish if, at the height where the sturgeon kebab will be fried on the grill, the paper sheet is charred within a minute. At this temperature, you can place a grill with fish on the grill. But the frying process should not be allowed to get out of control. You should have a bottle of water ready to splash on the coals when the high flames erupt from them.

Fry both sides until a crispy crust is obtained, then simmer a little more on the fire so that the middle is well baked. The total time is 10–15 minutes depending on the thickness of the fish pieces.

Do I need to drizzle fish when baking? The fish pieces are brushed with oil or remaining marinade before placing them on the grill. When baking, you can lubricate with oil, warm water, wine, beer, marinade. Lubrication (or sprinkling of the fish) is done so that the fish does not become overdried.

For variety, lemon slices, onion rings, and slices of vegetables are placed between the pieces of fish, creating a kebab along with baked vegetables.

In white wine

One of the most popular options for cooking trout in white wine is stuffed with champignons. Gourmets consider this recipe truly royal. It will require:

• 4-5 trout fish (2-2.5 kg);
• 2 onions;
• 2 lemons;
• 150-200 ml dry white wine;
• 100 g fresh champignons;
• 6-7 sprigs of parsley;
• 1 tbsp. l. olive oil.

Cooking procedure.

1. The fish should be freed from entrails and scales, and the gills should be pulled out.
2. Rub with salt, pepper and olive oil, pour in wine and lemon juice squeezed from 1 citrus, cover the dish and leave for 1 hour.
3. Chop the greens and onions.
4. Roughly chop the mushrooms and mix with onions and herbs.
5. Cut the second lemon into semicircles.
6. Take out the fish and stuff it with mushrooms.
7. Make several cuts on top of the fish and insert lemon slices into them.
8. Bake on a fire, in the grill or in the oven.

Fish cutting time is 15-20 minutes. Infusion in the marinade – 1 hour. Frying – 20-25 minutes. Only 1 hour 40-45 minutes.

Delicious and juicy kebab of salmon or salmon in lemon marinade

Salmon shish kebab is easy to prepare even at home in the oven. At any time you can treat yourself to such a tasty and at the same time simple dish. Besides, you can hardly ever get tired of barbecue!

• 900 gr. salmon;
• ½ lemon (if the lemon is small, then 1 whole);
• 2 table. l. vegetable oil;
• 1 bunch of dill;
• salt to taste;
• pepper.

From this amount I get 6 small servings of kebab.

Take salmon fillet with skin. Instead of fillet, you can use steaks with a spinal bone.

I don’t use any special herbs or spices. Red fish has its own very pleasant noble taste and aroma. Therefore, we will not score it.

Wash the fillet, dry it and remove the skin.

Divide the piece into 5 parts.

Each mode is first cut into strips, and then into cubes measuring 3x4 cm.

Place the chopped salmon pieces into a bowl. Chop the dill and put it in a bowl.

Squeeze the juice of half a lemon onto the dill and stir. Make sure that no lemon seeds get in there, they add bitterness.

We also add 2 tables here. l. vegetable oil, salt and a little black pepper. Mix everything.

Pour the marinade over the prepared fish and carefully mix everything together.

It is better to do this with your hands, as salmon and salmon are very tender and the pieces can be mashed with a spoon.

Leave to marinate for 20 minutes.

During this time, soak wooden kebab skewers in water. This is necessary so that they do not subsequently absorb the juice of the marinated fish and do not get burned during the frying process.

Turn on the oven in advance and preheat it to 230-240 degrees.

Let's make an impromptu barbecue. Wrap baking foil around the grill.

Use a skewer to make several rows of holes in the stretched foil. This is necessary so that fat does not accumulate on it during the frying process.

After the time has passed, thread the kebabs onto skewers.

We get 6 pieces of small kebabs. We place them on a wire rack at a fairly large distance from each other.

Place the kebab in the oven.

Fry for 10 minutes on one side. Turn over and fry on the other side for another 10 minutes.

The results are the most tender, very flavorful kebabs!

Salmon or salmon shish kebab cooked on the grill on a grill turns out incredibly tasty.

Cut the fish into pieces in the same way and thread them onto metal skewers.

Or you can prepare the steaks, marinate them thoroughly, place them on the grill and fry them. It turns out so beautiful and delicious!

A smoky-smelling kebab with fresh herbs, with onions soaked in vinegar... What else could be tastier?

Sturgeon kebabs

Kebabs made from various types of meat have long reached the highest degree of their well-deserved popularity.
But lately they have to share the palm with fish kebabs. They do not marinate for long, do not require complex marinades, are quick to prepare and are extremely tasty. You can prepare wonderful kebabs from almost any fish and even from rotons or capelin. However, the truly royal dish or “king” of all fish kebabs is undoubtedly sturgeon kebab. This wonderful fish cooks perfectly on any culinary device, and sturgeon on the grill will be just as great as when cooked on the grill, in the grill, in the oven or in a regular banal frying pan. A decent sturgeon kebab can be prepared only from high-quality fish, and certainly by cutting it correctly. If these two basic conditions are not met, the dish will certainly become inedible or have an unpleasant bitter taste.