Many people associate outdoor recreation with water, clean air, pleasant communication and, of course, barbecue. Very tasty grilled pike. The smell of fire and spices perfectly complements the delicate taste of the predator.
Preparation
- Fresh fish must be descaled, gutted and thoroughly washed inside and out.
- Frozen fish should be thawed naturally, under no circumstances put the fish in warm or hot water, as it will lose its flavor. The pike can be covered with boiling water only for a short time (to make it easier to clean the scales).
- A large individual is better cut into steaks 5-6 cm thick, a small one can be cooked whole or cut lengthwise into two parts.
- After cutting the fish, you can start marinating. Although it is not necessary - the fish has a great taste without spices.
- The choice of wood is very important. Apple or pear firewood is best suited.
ADVICE: pike may have a specific sludge smell. To neutralize it, you can marinate the fish for a while in water mixed with lemon.
Grilled pike - Cooking
A fairly simple and convenient way is to fry fish in foil. For this you will need:
- Place the prepared pieces of fish in foil
- Fold the foil in half and wrap the pike in it.
- You can add a couple of slices of lemon.
- Place the foil-wrapped fish on the grill. Small pieces will be ready in 15-20 minutes.
TIP: so that the fish does not dry out during cooking, you can spread it with sour cream, butter, yogurt or mayonnaise.
The pike is ready goes well with any vegetables. Delicious!
