During rest on the small river or the lake it is always pleasant to regale on a fresh-caught small fish. A variety of dishes will depend only on what you took with yourself for cooking. And what else you can use from improvised materials. Besides fragrant fish soup, fish can be smoked in the special smoking shed, to roast in a frying pan or a metal leaf, to bake in different ways in coals.
It is required to you
- Fish soup (any proportions of products):
- kettle;
- fresh fish;
- potatoes;
- millet;
- carrots;
- onions;
- salt
- pepper
- greens to taste.
- Smoked fish:
- metal box for smoking;
- fresh fish;
- alder sawdust;
- salt and pepper.
- Fish in a foil or in clay:
- fresh fish;
- foil or clay;
- salt and lemon;
Instruction
1. UhaPochistite small small fish. Rip up at her a paunch, carefully remove gills and guts with a gall bladder. Wash out a small fish and put in a kettle. Fill in with cold water and suspend a kettle over a fire. Fish has to boil minutes 20. If you still have a small small fish and a number of time, then filter broth and put in it a fresh portion of fish. Again suspend over a fire for 20 minutes.
2. Peel potatoes, carrot and onions. Cut potatoes large pieces, a disks carrot, and onions can be chopped or cut small rings.
3. Filter ready broth. Put in it potato, carrot and slightly millet. Add black and allspice peas, bay leaf. Suspend over a fire. When potato is ready, add pieces of a large fish to fish soup and leave to cook even minutes 15. In 5 minutes prior to the end of cooking salt fish soup and add onions.
4. Smoked to a rybarazdelayta fresh fish. Pull out all entrails and cut off gills. Rub with salt with pepper from all directions and put for a couple of hours to be salted.
5. Put alder sawdust on a box bottom for smoking. Slightly moisten them with water. On sawdust put a metal lattice or fresh bars. Lay the prepared fish on bars in one layer. If there is a lot of fish, then make one more lattice of bars and put still a group of fish.
6. Densely close the smoking shed a cover and put on fire in a fire. Level of heating regulate tedding of coals a baking plate a metal box. In 20 minutes remove the smoking shed and check fish. Usually for smoking 30–40 minutes there are enough. But it depends on experience, the size of fish and a fire.
7. Fish in a folgepochistita fish carcasses. Remove from them an entrails. Don't scrape off scales. Wash out and salt fish inside and outside.
8. Enclose in a paunch the chopped onions and segments of a lemon. Densely inwrap a carcass in a foil or cover with a thick layer of soft clay.
9. Dig the prepared fish in hot coals. From above kindle a small kosterok. In half an hour the fish will be ready. Scales will remain on a foil or clay, and the small fish will turn out in own juice.