How to cook asp at home

Asp in the oven in foil

All your family will be happy to eat delicious baked fish for lunch or dinner, especially if they caught it themselves. Asp in the oven, in foil, turns out very juicy and tender in taste, ruddy.

Preparing a fish dish will not take you much time. You can easily go about your business while the oven does everything for you. Baked asp in foil is a great dish for a light lunch or dinner that won’t add extra centimeters to your waist.

Ingredients:

Asp - 500 grams;
Potatoes - 1 piece;
Onion - 1 piece;
Vegetable oil - 1 tbsp. spoon;
Salt - 3-4 pinches;
Ground black pepper - 2 Pinches.

How to cook:

Clean the fish from scales, remove the entrails, and wash the carcasses inside and out. Cut off heads, fins and tails. Peel the vegetables and rinse.

Cut the potatoes into slices. Place foil in the pan and grease it with vegetable oil. Place potato slices on the foil - the vegetables are needed so that the skin of the carcasses does not stick to the foil. They need to be laid out on top and bottom. Salt and pepper the potato slices. Lay out the asp carcasses, salting them and peppering them inside and out. Preheat the oven to 200 degrees. Cut the onion into half rings and place on top. Wrap the foil and place the pan in the oven for 30 minutes. After the specified time, unfold the foil and let the fish brown for another 5 minutes. Then carefully remove the pan from the oven and let the dish cool slightly. Place the finished fish from the mold onto a plate, decorate to taste and serve.

Fishing for asp in the middle layers

After making several casts with a heavy jig head (23g) with a twister, I roughly assessed the bottom topography. As I already said, our boat stood on a quiet current, the bottom below us was flat, the depth was about 2 m. From us towards the riverbed, the bottom sloped with a slight slope, at a distance of about 20 meters. Further, a clay ridge protruded from the bottom, and behind it a sharper slope all the way to the riverbed, where the depth reached 10 meters or more. The channel stream had a decent flow.

Tips for fisherman: Spinning bait for asp in summer - Features of choice

To be honest, I was attracted and seemed most promising by the clay ridge on the border of the dump. And indeed, many bites occurred in the area of this ridge. But the real discovery for me was that many times more bites occurred at the stage of the second or third “step” of the retrieve, when the bait moved in the middle layers of the water. And only if the bite did not occur in the water column, then the asp could attack the bait near the ridge.

We continued fishing in this place for two more days. During all this time, I did not change my tactics for catching asps, since it brought good, stable results - if desired, without changing the place of fishing, it was not difficult to catch from 30 to 40 asps per day of fishing.

The asp is served hot. For beauty, sprinkle with herbs and decorate with vegetables (tomatoes, peppers). The ideal side dish to complement it would be boiled or baked potatoes and grilled vegetables.

Asp

Ingredients:

Asp - 1 piece;
Salt, pepper - To taste;
Onion - 3-4 pieces;
Vegetable oil - To taste;
Bay leaf - 2 pieces.

How to cook “Zherekh”

1. Wash the fish, cut the belly and remove all the entrails. Cut off the head and tail and wash the inside thoroughly. 2. Do not remove bones or skin from fish. Cut the fish into small pieces. Place it in a bowl and cover with salt; if it doesn’t work in one layer, but several, then salt each layer thoroughly. Leave at room temperature for 3-4 hours.

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3. After the required time, rinse each piece under running water. Cut the onion into half rings or rings. Place in a sterilized jar in layers: fish, peppers, onions, fish, bay leaf and so on until the end of the fish, fill with vegetable oil to the very top. Place the jar in the refrigerator overnight. Enjoy!

Selection and preparation of ingredients

There are many ways to salt asp, but the main ingredients are fresh fish and salt. It is best to use sea salt in any recipe - it is purer than regular table salt.

When choosing a fish product, you should be guided by the following selection criteria:

the eyes of a fresh river specimen are transparent, not cloudy;
gill sinuses - red in color and without mucus;
there should be no bruises on the surface of the carcass;
The skin of a fresh asp fits tightly to the flesh.

If the fish is fresh, then the shape of its body is immediately restored if you press the flesh with your finger.

Boiled fish with white sauce

The most delicate dish of hearty fish is prepared from the following ingredients: asp fillet – 600 g, a pinch of crushed black pepper, leek – 100 g, celery root – 1 tbsp. l., lemon juice – 1 tsp, dry white wine – 50 ml, fish broth – 50 ml, bechamel sauce – 100 ml, butter – 50 g.

Recipe: cut off the white part of the leek and divide the celery into strips. Place vegetables in a saucepan. Divide the fillet into medium-sized pieces and add to the vegetables. Pour the broth with wine over the preparation and cook until the fillet is ready. Remove the fish, strain the broth and reduce by half. Pour in bechamel, add oil and lemon juice.

Pour the prepared sauce over the asp and serve.

Lemon juice will help add juiciness and special sourness to boiled fish.

Whole asp baked in the oven

Compound:

asp – 0.7-0.8 kg;
salt – 20 g;
ground black pepper – 5 g;
sour cream – 0.2 l;
lemon – 1 pc.;
onions – 150 g.

Cooking method:

Clean and wash the asp. Gut it, remove the head and tail, wash the carcass again, and dry it with a towel.

Mix salt and pepper and rub the asp with this mixture.

Pour the juice squeezed from the lemon over the asp.

Coat the fish thickly with sour cream inside and out and place on a sheet of foil folded in half.

Peel the onion and cut into half rings. Place a few pieces of onion in the belly of the fish, and place the rest on top.

Wrap the asp in foil and place on a baking sheet.

Preheat the oven to 180-200 degrees, place a baking sheet with fish into it.

After 40-50 minutes, remove the package from the oven and let it cool slightly.

All that remains is to unwrap the fish, transfer it to a dish and serve. You can complement the snack with baked potatoes, boiled rice, and vegetable salad.

Asp baked with vegetables

INGREDIENTS:

hot red pepper – 3 pcs.
thyme sprigs – 3 pcs.
celery stalks – 3 pcs.
small champignons – 200 g
lemon – 1 pc.
olive oil – 3 tbsp. l.
salt
asp weighing approximately 2.5 kg
bulbs – 2 pcs.
garlic – 2 heads
hot green pepper – 3 pcs.
balsamic vinegar – 100 ml

STEP-BY-STEP COOKING RECIPE

Step 1

Pour balsamic vinegar into a saucepan, place over low heat and cook until the vinegar is reduced by half, acquiring the consistency of liquid honey.

Step 2

Peel the onion and garlic, wash the hot pepper, lemon and celery. Leave the garlic cloves, cut the onions into 8 parts, peppers - in half lengthwise, celery and lemon - into large pieces. Wash the champignons and leave them whole.

Step 3

Clean the asp from scales, remove the gills and fins with scissors. Make a longitudinal cut on the belly and gut the fish through it. Rinse the asp thoroughly inside and out, dry and rub with salt.

Step 4

Line a baking sheet with a sheet of parchment. Place the fish cut side down on it. Using a pastry brush, coat the asp on all sides with boiled vinegar. After 5 min. brush the fish with vinegar again. Repeat the procedure every 5 minutes until the vinegar runs out.

Step 5

Place all the vegetables and mushrooms in a bowl, add salt, add olive oil and stir. Place on a baking sheet next to the fish.

Step 6

Wash the thyme, dry it and sprinkle it on top of the fish and vegetables. Cover the baking sheet with foil and place in an oven preheated to 200°C. Bake for 50 minutes. In 10 min. Before cooking, remove the foil to allow the fish to brown.

Asp contains potassium, which has a beneficial effect on the functioning of the cardiovascular system. It is also worth mentioning that such fish is low in calories, so you can safely eat it without fear of harming your figure.

Asp with vegetables in pots in the oven

Compound:

asp fillet – 0.5 kg;
carrots – 100 g;
onions – 100 g;
green beans – 0.2 kg;
bell pepper – 0.2 kg;
tomato – 150 g;
salt, pepper - to taste;
refined vegetable oil - how much will be needed;
fresh herbs (optional) - to taste;
vegetable broth or water – 0.2 l.

Cooking method:

Scrub the carrots, wash, dry with a napkin and grate coarsely.

Remove the peel and cut the onion into small cubes.

Heat the oil in a frying pan, fry the onions and carrots in it until soft, arrange the vegetables in the pots.

Cut the asp fillet into small pieces and place on a vegetable frying pan.

Wash the beans and cut into 2 cm pieces.

Remove the seeds from the pepper, cut into strips, and mix with the beans.

Add the tomato cut into medium cubes.

Place vegetables on fish.

Pour broth or water into the pots. Salt and season the food. You can also sprinkle chopped parsley on top.

Place the pots in the oven, turn it on and heat to 180 degrees. Cook for half an hour after reaching the specified temperature.

The dish is served directly in the pots in which it was prepared. It does not require a side dish.

Extinguishing

A clay pot is best for making fish stew as it maintains a consistent temperature and retains moisture. In such dishes, the asp turns out to be especially tasty and aromatic.

To prepare the dish you will need:

500 grams of asp fillet;
1 large carrot;
1 large onion;
bell pepper – 1 pc.;
chicken broth - 1 glass;
4 cherry tomatoes;
asparagus – 1 bunch.
First, wash all the vegetables well and chop them coarsely. Carrots are laid out in a clay pot, then onions, peppers, cherry tomatoes, and the last layer is fish. Everything is salted, broth is poured.

The pot is placed in the oven, preheated to 180 degrees. Cooking time 30 minutes.

Before serving, you can optionally add coarsely chopped greens.

Asp shashlik in white wine marinade

asp – 1 kg;
purified oil – 100 ml;
white wine (needs drier) – 250 g;
big lemon;
a couple of cloves of garlic;
a pinch of pepper;
coriander grains and coarse salt;
2–3 bay leaves;
2 clove buds;
3 pcs. bulbs;
a bunch of green onions.

Cooking process:

Pour the onion, chopped into half rings, with wine and oil, stir. Squeeze lemon juice, add salt and pepper and add the garlic, passed through a press, to the onion.

Place broken bay leaves, cloves, crushed in a mortar, coriander and fish fillet cut into medium pieces into a bowl. Refrigerate the mixture for 3-4 hours.

Thread the asp slices onto skewers and fry over smoldering coals, holding the kebab as high as possible.

Serve on a skewer, sprinkling the kebab with chopped green onions and lemon slices. As a side dish, it is customary to serve fried or grilled eggplants, sprinkled with chopped garlic and basil.

It is important not to dry out the kebab, so you need to monitor the process and raise the skewers higher above the fire.

Interesting! As a complement to the kebab, you can serve sour cream or tomato sauce, as well as spring tartare with cucumber.

How to pickle deliciously

Salted asp is not only a tasty dish, but also very healthy. The meat retains all the necessary microelements, and it dissolves in the mouth. It takes no more than 10 minutes to prepare.

Compound:

asp weighing up to 2 kg;
2 tbsp. table salt;
tbsp granulated sugar;
spices, dry herbs as desired;
bay leaf – 3-4 pcs.;
black pepper, peas – 3-4 pcs.

How to cook:

It is better to salt the fish using the “wet” method, then the meat is evenly salted. Take half a glass of boiled water, dissolve salt and sugar in it and add the rest of the ingredients.

Clean the fish from scales, cut off the head and remove the entrails. Rinse the carcass from blood clots and wipe dry with a towel. Transfer the asp to a large deep saucepan and fill with freshly prepared brine. If you want, you can salt it in pieces; to do this, cut the fish into large slices and remove the bones. The time spent on salting takes 8-12 hours.

When the time is up, drain the brine, rinse the fish under water, and place in a colander to drain off any remaining moisture. Cut into portions and place them on a plate. For beauty, drizzle with olive oil and garnish with sliced lemon slices and fresh herbs.

How to cook balyk?

To flatten the carcass, use a sharp knife to cut along the entire length of the back, trying to separate the backbone from the fillet. It is better to do this on both sides of the spine. Cut off the ribs. Cut the ridge on both sides and remove it. Cut the head from the middle of the upper lip. Carefully remove all the insides. To dry fish, it is not recommended to wash it before salting.

Tips for fisherman: Asp fish photo and description where it is found - Detailed review

Therefore, you need to carefully remove all blood clots with a linen cloth, paper napkins or any available material. The gills must also be removed.

Salt the asp thickly. It is better to use coarse salt for this, as it draws more moisture from the product; you can add a little sugar. First rub a little salt on the outside, and then sprinkle it thickly as well.

Next, you can do this in several ways: either place the fish in a hole or wrap it in cotton cloth.

If you salt a not very large asp in the wild, you can remove the insides by cutting the head under the gills. Remove the gills, rinse and salt inside, under the gill covers and outside. Place in plastic bags and roll tightly. Place it in a hole dug near the river bank or in another cool place and cover it with earth and tamp it down. The salting time for asp is at least 12 hours, but it can last from two days to a week. The fish, tied with a rope, will need to be re-tied as the moisture comes out.

In a well-salted asp, the flesh has a damp gray color, the back is dense, and it creaks when stretched.

Then the asp needs to be washed well, soaked in water for two to three hours and hung to dry for several days.

Ingredients. The recipe requires very little:

How to cook awesome balyk from asp

True fish connoisseurs consider asp balyk a truly delicacy. You don’t have to bother much with it, since the recipe is simple, and the result will pleasantly surprise any gourmet. The tastiest balyk comes from a carcass weighing 1.5-2 kg, no less. Small individuals may be a bit dry.

Compound:

asp 1.5-2 kg;
100 g table salt;
3 tbsp. granulated sugar;
spices (ground paprika, coriander, black pepper).

How to cook:

Clean off the scales, rip open the belly of the fish, take out the insides and thoroughly rinse off any remaining blood and remove the mucus. Cut off the head or remove the gills, cut the tail down to the very base. Take sharp scissors and cut the meat from the carcass: run the blade from the bottom of the abdomen to the ribs. This meat is considered more tender, so it is better to salt it separately from the whole carcass. Make a small incision on the spine.

In a separate bowl, mix spices with salt and sugar, sprinkle the mixture inside and outside the asp. Wrap it in gauze, you can take canvas or fabric. Tie the fish tightly with a strong thread, place it on a tray and put it in a cool place for 10 days. As salting proceeds, juice will accumulate in the pan; drain it periodically.

When all the time has passed, unwrap the fish, rinse with cold water and wipe dry. Before serving, brush with a little oil to give it a glossy, appetizing shine. You can store balyk for a very long time in the refrigerator, just put it in a container with a tight-fitting lid, otherwise all other products in the neighborhood will become saturated with the fishy smell.

Attention!

For salting, use regular salt; iodized and sea salt are not suitable; the meat will taste bitter and will not last long.

What dishes can be prepared from asp?

It is precisely because of the abundance of small asp seeds that people prefer to salt, dry, poach, and smoke. Prolonged exposure to salt and heat treatment softens the bones, making them less hard and less noticeable. Salted asp meat is close in nutritional value to chum salmon meat. Balyk is not inferior in taste to salmon fish.

Fish is very tasty when piping hot, so the presence of bones does not interfere with preparing a lot of delicious dishes from it:

soups, fish soup, steamed fish,
jellied, snacks,
fried dishes on the stove, fire, coals, grill,
baking in foil,
stuffed fish.

It’s not at all difficult to stew asp with ketchup or cream sauce. Fry with vegetables or cook shish kebab. Twist into minced meat and make delicious meatballs or cutlets.

Fish goes well with cereals, vegetables, and legumes. The use of different spices will allow you to add variety to similar dishes, if they are often prepared from asp. Thanks to various additives, the food does not become boring or boring. Festive dishes can be made with wine, seafood, and exquisite sauces that ennoble this bony fish.

Asp caviar has high nutritional value. It has a rich amber color, is beautiful to look at, nutritious and healthy. It is often consumed freshly salted and prepared in various ways.

With mushrooms and potatoes

A hearty asp with baked potatoes is a complete meal and does not require an additional side dish.

Required:

fish – 1 kg;
a pinch of coarse salt;
a pair of onions;
potato tubers – 700 g;
Mayonnaise sauce – 6 tbsp. l.;
mushrooms – 500 g;
clarified butter – 3 tbsp. l.;
1 carrot;
a bunch of fresh herbs.

Baked fish with mushrooms is baked according to the steps:

Cut 1 onion into thin half rings and place them on the surface of the prepared fish carcass, salt, sprinkle with pepper and grease with mayonnaise. Place the workpiece in a cool place for 2–3 hours.

Peel the carrots and potato tubers and divide into thin circles. Also finely chop the onion and champignons. Fry the mushrooms in refined oil until golden and stuff them into the belly of the asp.

Place the fish on a piece of thick foil. Potatoes and carrot circles are distributed around it. Bake the dish in an oven preheated to 190 degrees for 40 minutes. The treat is served to the table with chopped herbs.

Gefilte fish

Before stuffing the asp, you need to clean it from scales, gut it, cut off the fins and pull out the gills:

Boil the balsamic vinegar on the stove until it becomes viscous and let cool.
Coat the asp carcass with it and leave it to soak.
Cut the potatoes and carrots into medium cubes and cook.
Cut 200 grams of champignons in half and fry with finely chopped onion.
Stuff the fish with prepared potatoes, carrots, mushrooms and onions.
Wrap the stuffed carcass in foil.
Place in the oven at 180°C for 30 minutes.
Open the foil and bake for another 10 minutes.

Stuffed asp is ready to serve.

Asp recipe in monastery style

In order to prepare asp, you will need:

1 PC. any size asp, but it’s better to take a larger one;
1 PC. onions; vegetable oil in which you will fry;
flour; 4-3 pcs. potatoes; 3-2 pcs. eggs;
300 gr. sour cream of any fat content;
greens (dill, parsley);
salt to taste.

How to cook asp:

To begin with, to prepare asp according to this recipe, you need to clean the fish from scales and take out all the insides. In order to thoroughly clean an asp, you must start from the head and gradually work your way to the tail. Then cut off the head, tail and side fins. Then separate the fillet and cut into small pieces.
Dip the asp fillet in flour and salt and fry in vegetable oil. The asp should turn golden, then you will know that it is ready. Place everything in one plate and set aside.
Now take care of the potatoes to prepare the asp.
Peel and cut into slices and also fry in butter, but not until fully cooked. Place it on a napkin and let the oil drain. Peel and cut the onion into rings, and then sauté in a frying pan until transparent.
While you had time to cook everything, your eggs should have cooked and cooled. Now you need to cut them into circles.
Once all the previous preparations are done, you can safely move on to combining them. But for this you will need ceramic pots or a deep frying pan; sometimes a baking sheet is used. First, place the potatoes in a bowl, place the fish on top, then there is a layer of eggs on which you place the onions. After that, all you have to do is pour sour cream over everything and cook the asp in the oven for 90 minutes at a temperature of 220-240 degrees.

When the monastery-style asp is ready, sprinkle each portion with herbs.

How to fry asp with garlic

Products

Asp - 1.5 kilograms Butter - 60 grams Vegetable oil - 200 milliliters Lemon - half Garlic - 2 large cloves Corn flour - 120 grams Salt - half a teaspoon Pepper - to taste

How to fry asp with garlic

1. Clean the asp from scales, remove the head, tail, fins, and entrails. 2. Wash the cleaned asp outside and inside, and dry with napkins. 3. Using a knife, cut the asp into steaks - transverse pieces a couple of centimeters wide. 4. Using your hands or a citrus juicer, squeeze the juice out of half a lemon. 5. Salt and pepper the asp fillet, grease with lemon juice, and set aside for 20 minutes. 6. Chop the peeled garlic. 7. Place corn flour on a flat plate. 8. Dredge each steak in cornmeal on both sides. 9. Place a frying pan over medium heat, pour in vegetable oil, and add a cube of butter. 10. Heat the pan until the butter melts. 11. Fry asp steaks for 8-10 minutes on each side. 12. Place the prepared asp steaks on a dish in one layer, sprinkle evenly with garlic.

Spicy appetizer made from asp

Korean-style hye from fatty asp turns out to be as juicy as possible.

Necessary:

fresh asp carcass – 1 kg;
3 large onions;
carrot root vegetables – 2 pcs.;
vinegar 9% – 50 ml;
coriander seeds ground in a mortar - a pinch;
purified oil – 150 ml;
salt – 1 tsp;
crushed black pepper - optional.

Method for preparing spicy heh:

Pour vinegar over the asp, cut into thin strips, stir and leave for 20 minutes to marinate. To speed up the marinating process, you can mash the fish with vinegar by hand.

Chop the onion into rings and divide the carrots into thin strips.

Drain the remaining vinegar from the asp, squeeze the juice out of the pulp with your hands and add salt.

Place onions and carrots in the preparation, add coriander and spices, add black pepper and, if desired, red chili.

Heat the oil until lightly smoking. Pour oil over the fish, stirring the appetizer thoroughly.

Leave to stand in the cold for 5-6 hours and serve, stirring first.

Fried asp

Since the asp is very bony, almost like bream, buy large fish - it contains fewer bones. To get a golden brown crust, be sure to bread the fish pieces in flour.

Aimkuk

Products (ingredients) for the recipe

Asp 6 pcs.
salt, pepper to taste
flour 100 gr.
100 gr. vegetable oil
bunch of green onions

Helpful advice

- Always remove the gills, they give a bitter taste when cooked. — The scales are easy to clean off with a knife; take fresh fish, it tastes better than frozen - The maximum cooking time should not exceed half an hour. — If you overcook the fat, the meat will not be so juicy; use spices and seasonings.

: Asp baked with salt

Selection and preparation of ingredients

This fish is not as popular as, for example, other representatives of cyprinids. An asp caught with your own hands will be 100% fresh, and therefore tasty, but with a purchased carcass everything is somewhat more complicated. It is not advisable to purchase frozen fish, since the taste of the finished dish changes, and most of the beneficial substances are not preserved after thawing the product.

To choose a fresh product, it is recommended to follow these tips:

there should not be more than 2-3 bloody spots on the carcass - otherwise we are talking about a diseased specimen;
the eyes of a fresh asp are convex and transparent;
the scales should be slightly damp, with light mucus;
The gills of quality fish are bright pink or bright red and should not stick together;
The flesh is elastic, the bones are separated from the meat with difficulty.

How to cook asp in a frying pan

You can diversify your daily diet or surprise your guests with fried asp steaks. Below are a few quick and easy to prepare recipes that you can take note of.

Recipe No. 4

Marinated with wine

Recipe No. 5

In sour cream with onions

In flour

6 35 min.

-recipe

Nutritional value per 100 g:

This dish goes well with the classic version of mashed potatoes, as well as pasta.

Important! To avoid the presence of oil in the taste, after frying it is recommended to place the fish steak on a napkin or disposable kitchen towel and blot it dry.

In breadcrumbs

6 30–40 min.

breadcrumbs
160 g
ground black pepper
1 tsp.

Nutritional value per 100 g:

The fish must be cut, separating the head and tail fin, then the belly must be ripped open and the entrails removed.
Rinse thoroughly and dry with disposable kitchen towels.
Turn on the stove to maximum heat and heat a frying pan with oil.
Next, cut the carcass into pieces, season with salt and pepper, then roll in a container with flour.
Break the egg into a separate bowl and mix with milk, place a piece of fish there.
Breaded in breadcrumbs.
When the surface of the pan is hot, place the steaks on it and fry until golden brown - about 10-15 minutes on both sides.
Place on a plate, serve hot, garnish with chopped parsley and a slice of lemon if desired.

Did you know? Despite the fact that the asp has no teeth, it is considered a predator. His goal

—
small fish, which he stuns with a blow of his tail.

With garlic

6–845–50 min.

sunflower oil
200 ml
ground black pepper
1 tsp.

Nutritional value per 100 g:

Remove scales and entrails from the fish and rinse under running water.
Dry with napkins, cut into steaks.
Rub both sides of the asp with salt and pepper, sprinkle with lemon juice.
Let soak for about 15–20 minutes.
Turn on the burner to maximum heat, melt a piece of butter, and then add vegetable oil, stirring until smooth.
Dip the fish pieces in flour, fry on both sides until cooked.
Serve with chopped garlic.

Important! For a brighter taste, steaks can be additionally rubbed with a clove of garlic after frying.

Marinated with wine

4 1.5 hours

Nutritional value per 100 g:

Rinse the scaled and gutted carcass with cold water and then dry with napkins.
Using a sharp knife, carefully separate the meat from the bone and cut into equal pieces.
Place them in a deep container and pour white wine, then put them in the refrigerator for 1 hour.
After the time has passed, remove the marinated fillet and pat dry with napkins.
Turn on the burner and place a frying pan on it, pour olive oil and wait for it to heat up.
Rub the asp pieces on both sides with salt, roll in flour and lightly fry until a crust appears.
Turn on the oven and set the temperature to +180°C, place the fried meat on a baking sheet and pour over the remaining wine.
Bake for 20 minutes, serve hot.

Asp soup

Fish soup is the most common dish prepared while fishing. Thanks to its ease of preparation, this fish soup is a hearty alternative for lunch or dinner when fishing.

Cut potatoes and carrots into round pieces.
Place a pan of water on the fire.
After the water boils, add potatoes, carrots, 2-3 small onions in their skins.
Cook for 10-15 minutes, and add the carcass, cut into pieces with the addition of unground black pepper and bay leaf.
Boil for 10 minutes.
To lighten the broth, you can add a little vodka.
After the fish and potatoes are fully cooked, remove the onions and bay leaves.

The fish soup is ready; when serving, you can sprinkle with herbs.