Preparation of fish for baking
The tastiest is fresh fish. The simplest, The fastest ways to prepare fish guarantee the tastiest dish. Fish does not have to be kept over the fire. Bake them over the frog or make a makeshift corner. You can fry a single fish in full, stew or bake in the mud.
1 Cut the fillet, hope him for two long sticks. Remember, that green sticks will not be so charred, But don't use any wood that secretes a lot of juice either, Because it will spray.
2 Cut a thicker stick, more or less half the length. Put the fillet in it and spread it flat.
3 Tie a cut stick over the fillet, so that it does not open under the influence of heat. Stake in its second end into the ground over the diminishing bonfire from this angle, that the fish is above the frog. The fish is ready, When the meat can be divided into flakes.
Baking small fish
They can be frying or in full, without filleting. After gutting, punch a few fish on a stick and bake over the heat or fry in a pan. Do not remove your heads, Fish without them may fall apart.
On a stick – Small fish gutz, However, leave your heads and tails. Pour them on a stick and bake over the fire.
