Frozen fish shashlik. Fish kebab - original recipes for a delicious dish on the grill. Sterlet kebab recipe with photo
We all love and respect kebab made from various meats. But even such a wonderful dish sometimes becomes boring and boring.
There is an excellent alternative to traditional kebab, this is fish kebab. And it, in turn, even has advantages:
- The dish is prepared quickly. Marinates on average from 5 minutes to 2 hours, frying will take approximately 4 to 7 minutes;
- Rich in vitamins and valuable substances. Regarding meat, fish contains much more benefits for the human body;
- Big variety. Almost any type of fish is suitable for barbecue, from the smallest river fish to the largest sturgeon or catfish;
- Any side dish goes with fish. If a large company gathers, this is very convenient;
- The healthiest kebab is made from red fish. People who eat it are less prone to depression, hypertension and cancer;
- This kebab contains fewer calories than meat kebab.
Selection of fish for barbecue
If you caught the fish yourself, then without hesitation you can start cooking barbecue. After all, there is no doubt about the freshness or proper storage of the product.
And if you decide to buy it at the market or in a store, you need to approach this matter carefully. And first familiarize yourself with the basic rules for choosing fish for barbecue:
Don’t be alarmed, choosing the right quality fish is not so difficult if you know the basic rules. You just need to be more careful.
Fish kebab on the grill on skewers
Shish kebab from sole or pangasius is made quickly and very tasty. This sea fish is fatty, juicy and healthy.
One of the best kebabs comes from this species of waterfowl.
If the fish is frozen, you need to wait until it thaws in a cool place, for example, on the bottom shelf of the refrigerator.
Fish fillets are cut into large rectangles or squares, approximately the same as meat for a regular kebab. Mix the meat with spices and salt in a cup (chopped sea salt is good).
You can buy spices individually (paprika, turmeric, thyme, rosemary and others to suit your taste), or you can take a ready-made set of seasonings for fish. There is no point in adding fresh herbs to the marinade; they will burn anyway.
Pour white wine over the mixture (red wine is not suitable), add olive oil and mix everything well. The fish fillets should be marinated for at least half an hour; if you have time, it’s good to put them in the refrigerator for two hours.
We string the marinated fillet pieces onto a skewer; if desired, you can put tomato pieces between them. Tomato goes well with any type of fish.
The fish does not need intense heat, so there is no need to leave a lot of coals. The kebab should simmer slowly so that the fat evaporates and the juicy meat remains.
We constantly turn the skewers so that the dish does not burn. This kebab takes from 7 to 10 minutes to cook, depending on how many coals you have left.
Before serving, the kebab is placed on Armenian lavash and served with fresh herbs and vegetables.
Fish kebab on the grill on skewers
Following our recipe, you will get a very tasty kebab on skewers, cooked in a regular oven. The dish is not only tasty, but also easy to prepare.
Ingredients:
- Fish – half a kilo;
- Lemon – 1 piece;
- Sugar – half a teaspoon;
- Spices for fish;
- Soy sauce – 3 tablespoons;
- Salt - to taste (optional without it).
Any type of fish is suitable, but catfish, mackerel and trout are very tasty. We clean the carcass, gut it, and rinse thoroughly.
Squeeze the juice from the lemon and add sugar, selected spices or a set of special spices for fish, soy sauce, and mix everything thoroughly. You can add salt to taste, but soy sauce replaces it perfectly.
Mix the pieces of fish with the marinade and put them in a cool place for an hour and a half. Before threading, rinse the skewers in water (there is no need to soak them in water; they won’t catch fire in the oven like they do on the grill)
We put pieces of fish on skewers, between them you can put pieces of tomatoes, bell peppers, onions, olives and place them on the grill of a preheated oven. The “Grill” mode is good if you have one.
After 5 minutes, turn the sticks over. The entire cooking process takes approximately 10-15 minutes, do not overcook. As soon as a golden crust forms on the pieces, the dish is ready!
Serve hot with a green salad. Dry white wine is ideal for this dish.
More marinades for a successful fish kebab
There are many ways and different marinades to prepare fish kebab. They are all delicious and unique in their own way.
Delicious grilled fish kebab
To prepare a particularly tasty dish, purchase the freshest and highest quality products.
Ingredients:
- Any four varieties of fish. For example, salmon, trout, catfish, sturgeon. A total of one and a half kilograms;
- Two bell peppers (preferably red);
- Five grams of chili pepper;
- 100 grams of sesame oil (olive oil is also suitable);
- One large lemon (you will need juice);
- Black pepper and salt (preferably sea salt) to taste.
Mix the pieces of fish, oil, lemon juice, pepper and salt well. Place in the refrigerator for half an hour.
We put the kebab on greased skewers, alternating types of fish, and string chopped bell peppers between the pieces.
Heat the grill to medium temperature and place the kebab on the grill. After 5-6 the dish is ready. After 3 minutes it must be turned over.
Ingredients:
- 3 tomatoes;
- 4 cloves of garlic;
- One red chili;
- Parsley leaves;
- Olive oil;
- Sugar;
- A couple of drops of lemon juice.
Mix the tomatoes cut into small cubes with chopped garlic, finely chopped chili pepper, parsley leaves, a pinch of sugar, butter and lemon juice. The sauce is ready.
Serve the kebab and sauce to the table. This dish simply tastes amazing.
Fish kebab on kefir
This kebab turns out incredibly tender. To prepare it you will need the following ingredients:
- 1.5 kg of any fish;
- 3 onions;
- A liter of kefir;
- Black, red and chili pepper;
- Salt;
- Bay leaf.
Cut the fish into pieces, add chopped onion, pepper, salt, bay leaf and kefir into rings. Leave for 30-40 minutes, stir a couple of times during this time.
You can start frying. The maximum cooking time for any fish kebab is 10-15 minutes.
- You should not use vinegar for the marinade. According to experts, it gives the fish toughness and an unpleasant taste;
- To make the kebab especially tasty, it is better to make a sour marinade. Suitable for this: lemon and pomegranate juice, kefir and wine, onion puree;
- Use green sauces for fish kebabs, such as pesto or sauces based on yoghurt and spices;
- Do not add greens to the marinade if you plan to cook shashlik on the grill, they will quickly burn to charcoal and give a bitter taste;
- Do not defrost a fish carcass in a warm place; even at room temperature, its structure and taste will deteriorate; the same thing happens in a microwave oven. The optimal temperature for defrosting is +5 degrees.
To determine if the kebab is ready, carefully use a fork to pull apart the fibers of the meat on one piece. If the dish is ready, the color of the meat should be matte and opaque right up to the skewer.
If you have a choice, then for barbecue it is ideal to take fresh or even live fish. Enjoy your meal!
Fish kebab is a real delicacy. It is appropriate for a camping trip, a social party, or a cozy city cafe. The debate about how to marinate fish for barbecue has not subsided for many years. But in a dispute, as we know, truth is born - in the form of many new recipes. Almost all fish quickly take on the marinade, becoming saturated with the necessary tastes and aromas. Unlike meat, it marinates very quickly. And such difficulties as, for example, with lamb, almost never arise. Preparing fish for baking is a responsible process. But don't be afraid of him. After all, even a beginner who knows a few simple secrets can easily cope with this process.
In the footsteps of ancient sailors, or the First marinade in history
Many scientists believe that fish appeared on the menu of ancient people earlier than meat. Our ancestors settled along the banks of reservoirs, gradually developing their depths. In those ancient times, when forest thickets inhabited by animals frightened people, lakes and rivers had already become native to them. Fewer tools were required for fishing than for hunting, and they were easier to make. Of course, it was not the inhabitants of the Stone Age who came up with the idea of pickling, but their descendants, but people began cooking fish over a fire and drying it in smoke in ancient times. It is not known exactly when and where the first marinade for fish appeared. However, scientists are sure of what he was. It was ordinary sea water. And this happened in the era of the beginning of sea travel. The sailors probably noticed that fish last longer in seawater. Now we understand that the composition of sea water is close to brine, thanks to the salts and organic substances dissolved in it. But the discoverers acted intuitively.
Why marinate fish before baking?
Now the main task of the marinade is not to preserve the product, but to give it a special taste. Those who know how to marinate fish for barbecue are sure that this process is necessary. Of course, you can fry perch or pike in a frying pan, and noble trout is generally difficult to cook poorly. A fire gives any product a unique charm. But the marinade for fish will make the dish aromatic and rich, fully reveal the natural taste of the pulp, help form a crispy crust and nourish the fish with juice. Marinating is especially important in the case of river and lake fish, which often have a specific smell of mud. A properly prepared brine will completely eliminate it.
Choosing products
Fish is a perishable product. Safety rules are especially relevant at the height of the barbecue season, when the air temperature reaches its maximum positive levels. Before marinating fish for barbecue, you should carefully consider the choice of products. Fresh fish is best. It should be moist, not sticky, and have a normal smell. Evidence of freshness is clear eyes and bright color of gill plates. If there is an unpleasant odor coming from the gills, you should not take the fish. By the way, for this reason, unscrupulous sellers sell headless fish. This should be alarming, because the main evidence has been destroyed. The same rules apply to frozen products: absence of foreign odors, abnormal shades on the skin and flesh, good condition of the carcass. The marinade for fish kebab should also not contain ingredients that are dangerous in terms of rapid souring. Of course, owners of travel refrigerators can experiment. And those who go on a long trip without a special refrigerator should be careful.
Fish kebab: recipes for every taste
In all the abundance of recipes, there are several universal ones. The following method is suitable for almost any type of fish. The fish must be cleaned of scales, rinsed with water, and freed from entrails. If you plan to cook it with the head, the gills must be removed in advance. Large fish (salmon, pink salmon, catfish, pike perch, butterfish) need to be cut into pieces. A medium-sized fish, such as mackerel or Argentine, can be spread along the spine. Marinade for fish kebab is prepared from a mixture of lemon juice, soy sauce, olive oil, spices and soy. The proportions of the products can be adjusted to your liking. It is noteworthy that if you add an excessive amount of lemon to the meat marinade, the kebab will be sour. Excess acid leaves fish when baked. But the citrus aroma remains.
After 2 hours the fish will be ready for baking. It can be strung on skewers or skewers and fried over coals. Many people prefer to cook fish kebab on the grill. For taste and beauty, the pieces can be supplemented with chopped vegetables, olives, and plum halves. And if you add large shrimp to the fish, you get a real delicacy.
Products for fish marinades
A huge number of ingredients are suitable for barbecue brine. This is probably why the process of preparing barbecue is so attractive to virtuoso cooks of both sexes. To make it easier to fantasize, let’s consider the main properties of products that can be added to the marinade.
- Olive oil penetrates very quickly into the pulp, helps spices absorb, and promotes the formation of a crust when baking.
- Lemon, lime, orange juice saturates with citrus aromas, softens the pulp.
- Cream ideal for dry and low-fat varieties, making them softer and more aromatic.
- Melted butter eliminates the smell of mud, promotes the formation of a crispy crust.
- Juices of apple, grapes, pineapple They add piquant notes and quickly marinate even large pieces.
- Plum puree Suitable for dry varieties.
- Red and white wine marinates the fish, saturating it with aromas.
There is absolutely no need to add vinegar to fish. It's better to drop some sour juice. You can add any herbs and spices, homemade adjika, tomato juice, pieces of vegetables and mushrooms to the marinade.
Marinade recipe for red fish: grilled salmon
Cut the salmon into portions, add salt on both sides, and sprinkle with olive oil. Add a few sprigs of lemongrass and basil. Slice the lemon thinly and place a piece on each steak. This marinade will completely saturate the fish in 4 hours. And it is best to bake it on a grill over hot coals.
Marinade recipe for river fish: pike on the fire
Remove the skin from the pike and flatten it along the spine. Carefully cut the fillet into portions, pour in a mixture of tomato juice and heavy cream. Add salt and spices. You can bake it on the grill or on skewers.
Marinade recipe for fatty sea fish: baked mackerel
Rub the mackerel inside and out with coarse salt and pepper. Place in an enamel bowl, layering with lemon slices and onions. It is advisable to put pressure. Marinating time is 4-6 hours.
Marinade recipe for frozen fish: pangasius kebab
Pour frozen fillet pieces with highly carbonated mineral water, add olive oil, soy sauce, spices and herbs. An hour after complete thawing, the fish is ready for baking.
Subtleties of serving fish kebab
Before you marinate fish for barbecue, you should take care of how to serve it. Fish that has been baked on skewers or skewers is usually served on them. On the table, the baked dish looks great in combination with leafy greens, seasonal vegetables, and homemade pickles. Greenery always decorates the fish. Etiquette rules allow eating fish kebab with your hands.
Every year, with the onset of spring, we all go out into the bosom of nature with only one goal: to enjoy the warm air after the cold winter, admire the blossoming nature, relax and, of course, cook barbecue. Pork is most often chosen as the base. It is a fatty meat, so the kebab always turns out juicy.
If you prefer lighter dishes, then try to surprise all your friends and replace the meat with another product, such as fish or chicken. As a result, you will enjoy the incredible taste of the original dish and at the end of the day you will feel lightness throughout your body instead of heaviness in your stomach.
"How to marinate fish for barbecue?" - you ask. But first things first. First you need to select it. If possible, purchase fish from oceanic species, the meat of which has more pronounced dietary and beneficial properties. River inhabitants will also be an excellent alternative, but try to choose fish with a minimum number of bones so that the meal leaves only positive memories.
How to marinate fish for barbecue in tomato sauce: detailed instructions
Cut the tomatoes into small cubes, chop the onion into half rings, add herbs to taste, a little red pepper and a couple of orange slices. Mix all the ingredients for the marinade with the fish cut into pieces. Shortly before cooking, the fish should be salted. While frying, baste it with the remaining marinade.
You need to take soy sauce, sugar, fresh ginger root cut into thin slices, herbs, dry white wine, salt and spices as desired. All ingredients are mixed in a large saucepan, chopped fish is placed there and left to marinate for 30-40 minutes. You can fry either on or skewered.
Salmon is loved by many housewives: it is easy to cook and suitable for any dish. Its fillet has a high level of fat content, which is why many believe that this fish does not require any preparation. However, it is worth paying attention to the following recipe, which tells how to marinate fish for barbecue if it is a fatty variety. Take a little olive oil, add the juice of half a lemon, chop a few olives, season with salt and dill. Mix all ingredients together and let sit for 30 minutes. Now you are a skilled housewife and know exactly how to barbecue. In the future, the choice will not confuse you.
Another meat option with different dietary properties. This is chicken fillet. It is worth noting that it itself is very tender, so you should not add a lot of spices, and especially lemon juice, as it dries out the meat. If you don’t know, for barbecue, simply coat it with your favorite spices, mixed with a few drops of oil and crushed garlic. After an hour, you can begin the cooking process. Bon appetit!
Fish kebab will decorate any feast - it’s easy to cook on the grill, on the grill or even in the oven at home.
- Gutted and cleaned fish (salmon, pink salmon, sturgeon) 3 kilograms
- Natural pomegranate juice 700 milliliters
- Vegetable oil 2 tablespoons
- Spice “khmeli-suneli” - to taste
- Spice ground dried coriander to taste
- Ground black pepper to taste
- Salt to taste
We wash the fish well under running cool water, always inside and out, and then place it on a cutting board. If we have a whole fish carcass, then before we cut the fish into pieces, we need to remove the backbone and bones using a kitchen knife.
After this, we cut each fish fillet into small pieces, preferably the same size, so that during cooking, the fish is fried equally on all sides.
Then transfer the processed fish to a free bowl.
We prepare fish kebabs, following the general rules for preparing kebabs. How to marinate fish for barbecue? To do this, sprinkle the fish pieces with spices: coriander, suneli hops, and salt and pepper to taste. After this, pour pomegranate juice on top of the fish and then very carefully mix the fish pieces with your hands, lifting them from bottom to top.
Attention: the pomegranate juice must cover the top of the fish by 1.5-2 centimeters. After that, pour vegetable oil into the same container and mix everything again. Now cover the top of the bowl with an inverted plate and leave to marinate for 2-4 hours aside.
Fish kebabs are prepared in the same way as meat kebabs using a grill. Therefore, before we cook them, we will prepare the grill.
First, put some firewood on the bottom of the grill. Using matches, we light the wood and let it burn for a while. After ½ of the wood has burned, carefully pour the coals into the grill. We level them along the bottom of the container with a skewer or any wooden stick so that they can also flare up.
Attention: the amount of coal should not reach the middle of the walls of the grill by several centimeters. So, when the coal burns well and becomes covered with ash, and the fire almost goes out, we begin to prepare the fish kebab.
We take the marinated fish pieces out of the container and thread them onto skewers. You can cook fish over the grill in different ways, depending on the size of the fish. If the fish is large in size, then it is better to cook it on a spit or grill. If the fish is small in size, then it is better to string it on skewers or wooden skewers and grill it. It is better to bake small and dry fish in food foil, placing it on a grill on top of the grill.
The most important thing to remember is that fish kebab must be fried on well-hot coals, but without flame, otherwise the fish will burn. When the pieces of fish are strung, place the skewers on the grill at a minimum distance from the coals. We turn the skewers with kebab often so that the fish is not only fried equally on all sides, but also does not have time to burn, because fish meat is much more tender than animal meat.
Fish kebabs are fried over hot coals without flame for 6-10 minutes. Of course, the kebab cooking time may vary slightly depending on the thickness of the fish pieces. It is very important to correctly determine the degree of readiness of the kebab. After all, poorly fried fish meat can taste tough like rubber, and overcooked fish can turn out dry or simply fall apart.
To determine readiness, use a fork. To do this, carefully pull apart the fibers on one of the fish pieces. If the fish meat inside the piece is still transparent, then increase the cooking time for the kebabs by another 2-3 minutes. If the fish pieces become matte, then our kebabs are ready.
Fish skewers can be served on skewers, on wooden skewers, or using a fork, carefully remove the fish pieces from the skewers and transfer them to separate serving plates. Along with the kebabs, we serve chopped onions or parsley and dill on the table.
You can also serve vegetables on a separate dish with our tender and flavorful fish kebabs: tomatoes, bell peppers, or bake eggplants over a fire and potatoes in ash. As a drink, dry white wine goes very well with our fish dish. Enjoy your meal!
Recipe 2: fish kebab on the grill (with photo)
- salmon – 800 gr
- lemon - 2 pcs
- peppercorns - 1 tbsp.
- thyme - 1 bunch
- salad - for serving
Cut the salmon into portions. Rinse with clean water and dry.
Squeeze the juice from the lemons, grind the peppercorns, sprinkle the fish with pepper and pour plenty of lemon juice, leave to marinate for 25 minutes.
Prepare firewood and make a fire.
When the coals are ready, place the salmon on the grill and fry on both sides until cooked. Salt the finished salmon kebab, sprinkle with thyme leaves and serve on lettuce leaves.
Recipe 3: fish kebab on the grill (step-by-step photos)
What type of fish should I use to make shish kebab? Small fish can be baked whole on a wire rack. Salmon, sturgeon, catfish or tuna can be cut into large pieces and placed on a skewer.
- Fish fillet – 600 g
- Lemon - ¼ pc.
- Onion - 3 pcs.
- Marjoram - ½ tsp.
- Salt - to taste
- Pepper - to taste
- Olive oil - 1 tbsp.
Cut the fish fillet into rectangular pieces so that later they can be conveniently placed on a skewer.
Place the pieces in a container, pour in lemon juice and olive oil, sprinkle with marjoram, pepper, and salt. Mix and leave to marinate for several hours.
Peel the onions and cut them into quarters (depending on size). Place pieces of marinated fish on a skewer, alternating them with onions and cherry tomatoes.
Let's prepare a grill with coals. Cook the fish over the heat from hot coals, periodically rotating the skewers to ensure even frying. The fish cooks very quickly, do not overcook it so that it remains juicy.
Serve fish kebab cooked on the grill with fresh herbs, vegetables and sauce.
Recipe 4: red fish kebab with lemon
- Red fish - 1 Kilogram (fillet)
- Lemon - 1-2 pieces
- Olive oil - 2 tbsp. spoons
- Salt and pepper - To taste
- Greens - To taste
We wash the fish fillet and cut it into portions.
Add chopped herbs, olive oil, salt and pepper. You can also sprinkle with lemon juice. Stir and marinate for half an hour.
We wet wooden skewers in water and thread the fish onto them. Place the shish kebab on a grate placed on the grill. Cook for about 1-2 minutes on each side to prevent the fish from burning. Bon appetit!
Recipe 5: squid kebab with fish and salad
- Squid (cleaned) - 4 pcs.
- Salmon (small steak) - 1 piece
- Olives (jar) - 1 pack.
- Olive oil (1 tablespoon for marinade, 2 tablespoons for salad) - 3 tbsp. l.
- Balsamic - 1 tbsp. l.
- Vinegar (white wine) - 1 tsp.
- Seasoning (Provencal herbs) - 1 tsp.
- Sugar - 1 tsp.
- Lemon juice - 2 tbsp. l.
- Zucchini - 1 piece
- Eggplant - 1 piece
- Sweet red pepper - 1 pc.
- Sweet yellow pepper - 1 pc.
- Red onion - 2 pcs.
Remove the skin from the salmon steak and divide into two parts. Marinate squid and salmon in a marinade of olive oil, Pravana herbs, balsamic, white wine vinegar, lemon juice, sugar and salt for exactly 1 hour.
While the squid and salmon are marinating, prepare the salad. Fry zucchini, eggplant, sweet peppers and onions on both sides in a dry frying pan. Place in a bowl, add salt and olive oil.
Cut the squid into 4 pieces (so that you get 4 long strips from each squid). Cut the salmon into small cubes. Roll the squid and salmon into a roll and thread it onto a skewer, alternating the olive with the roll.
Fry squid on skewers on all sides for 1 minute. If desired, you can repeat the procedure.
Serve squid and salmon kebab on a salad of grilled vegetables.
Recipe 6: Oriental fish kebab with mushrooms
- Salt (to taste)
- Lemon juice (to taste)
- Champignons - 6-8 pcs.
- Eggplant - 2 pcs.
- Seasoning (Provencal herbs) - 1-2 tbsp. l.
- Olive oil - 100 ml
- Pineapple (canned, only syrup is needed) - 1 jar.
- Curry - 1 tsp.
- Tomato paste - 2-3 tbsp. l.
- Trout (fresh) - 300-400 g
- Soy sauce (100 ml for fish, 100 ml for mushrooms) - 200 ml
- Garlic (to taste, finely chopped)
In a bowl, mix olive oil, soy sauce, Provençal herbs.
Rinse the mushrooms with water and dry. Immerse the mushrooms in the prepared mixture and leave to marinate for several hours. Shake the container periodically so that the mushrooms are well saturated with the marinade. The marinade for mushrooms must include an oil component (I use olive oil, but you can also use sour cream and mayonnaise), then the mushrooms will not be dry.
Then place the champignons on skewers and fry until done. The mushrooms should have significantly reduced in size and become golden brown.
Let's move on to the “extreme” eggplant appetizer. Wash the eggplants and throw them into the fire, right into the open flame, in front of the amazed audience.
In the fire, the eggplants should be completely charred.
Pour cold salted water into a large container.
Place the eggplants straight from the fire into cold salted water.
Peel the skin directly in the water; it comes off easily.
Season the peeled eggplants with lemon juice, finely chopped garlic, and dill if desired.
Drain the syrup from the pineapples.
Add soy sauce, tomato paste, curry to the pineapple syrup.
Mix everything thoroughly.
Cut the trout into portions and leave to marinate for an hour.
Fry on coals until done.
So, the fish is ready, the mushrooms too, the eggplants have been waiting for a long time. Bon appetit!
Recipe 7: fish kebab in the oven (with photos step by step)
The pollock turns out aromatic, juicy, the bacon is fried and crispy, the croutons from the loaf are saturated with the aromas of garlic and rosemary. Fish kebab in the oven is very easy to prepare in 20 minutes.
- Pollock fillet – 350 g
- Bacon - 100 g
- Loaf - 1 pc.
- Olive oil - 3 tbsp.
- Garlic - 3 cloves
- Rosemary - 1 tsp.
Let's make our simple marinade by mixing olive oil, rosemary and pressed garlic.
Cut the pollock fillet into pieces approximately the size of a walnut. Mix the fish and marinade thoroughly.
Cut the crust off the loaf and cut the crumb into large cubes, about the size of pollock.
Take wooden skewers and string alternately pieces of pollock and loaf.
Wrap each kebab with a strip of bacon. I like it better when the bacon lies on the fish, then the pollock becomes juicy, and the pieces of the loaf become crispy.
Line the baking tray with baking paper to prevent the fat from burning. Place the kebabs in the oven for 15 minutes, preheated to 190 degrees.
If you want to try a new dish at a picnic, then cook fish kebabs. With all cooking methods, dishes made from selected fresh fish turn out tastier.
With the right combination of marinades and spices, fish can be used to create dishes with an incomparable, completely unique taste. However, the process itself requires attention and skill.
The fish is cooked on a spit or grill if it is large, and small fish on skewers. If the fish is dry and small, it is better to wrap it in aluminum foil.
By the way, the skin of scaled fish is delicate, so you should not allow direct contact with the grill; it is better to place a layer of foil on the grill or cook the fish in a special oblong baking sheet.
Never salt meat or fish before frying, as salt draws out moisture. Fish kebab is best served as a side dish: baked and fresh vegetables or potatoes baked in ash.
For barbecue, fresh chilled (or even better live) fish is best. A quality product has distinctive features:
- nice smell,
- clear eyes,
- bright red gills,
- smooth scales.
If you purchase fillet, pay attention to its color. Yellowing of the fish is unacceptable. The fillet should be elastic without foreign inclusions and have a pleasant fresh smell.
Frozen products meet all standards only if they have a thin, transparent glaze and are non-stick carcasses of a natural color.
So, what fish is best for kebabs?
This type of fish is perhaps the most popular today when it comes to preparing barbecue. Salmon is wonderful in any form; it does not require a special marinade. All you need is salt, pepper and lemon juice.
In any case, the salmon kebab will turn out very juicy and incredibly tasty. It combines well with Provençal herbs.
Most often, salmon kebab is fried on a grill in a grill, but it turns out no less tasty.
Trout
Quite an expensive pleasure, but ideal for the holidays. Trout meat is somewhat denser than salmon, so fish fillets can be put on skewers, but for this the pieces need to be made large.
Salmon
This fish can be fried on a grill or on skewers. The meat does not fall apart and holds its shape perfectly. Salmon is not as fatty as salmon and trout, so it can be considered dietary.
Sturgeon
A real gourmet dish. The latter unanimously declare that after trying this dish, you will cook it again and again. The fish belongs to the medium fat class. Therefore, it can be safely eaten by sick people and even children.
Som
Catfish has tasty white meat, very few bones, and a sufficient amount of fat that allows it to be cooked on the grill. The larger the fish, the fattier its meat. It turns out juicy and tasty.
Mackerel
This fish is fried whole on a grill. It almost always turns out juicy, but due to its high fat content, it can hardly be classified as a dietary dish.
capelin
And this is the most unusual option of all those proposed. And besides, it’s also budget-friendly. It is worth noting that the original is capable of eclipsing some varieties of large fish in its performance. It is also an original and tasty cure for atherosclerosis.
