Outdoor Cooking

Fish brine


  • 1 kg small freshwater fish
  • 500 g trout or perch
  • 2-3 potatoes
  • Green and red pepper
  • 1 onion
  • 2 carrots
  • Parsley
  • Thyme
  • Lovage
  • Black pepper
  • Salt

Cooking method: Put in cheesecloth all the small fish, thyme, lovage ant the onion, cut into large pieces. Boil 1 hour until completely boiled. Squeeze the content of the cheesecloth in the brine and you don’t need it any more. Cut the vegetables, especially cut the carrot in slam pieces in order to boil it well. Bake the trout or perch fillet on a hot grill for short time. Put the vegetables and the fish in the brine and boil until ready. Sprinkle the fish brine with black pepper, salt, parsley and fresh lovage.

Grilled trout with herbs

 Ingredients for 2 portions

  • 2 trouts
  • vegetable oil
  • 2 cloves of garlic
  • 2 sprigs of thyme
  • 2 sprigs of rosemary
  • 2 sprigs of chives
  • Salt

Cooking method: Salt and oil the cleaned fishes inside and outside. Fill them with the cloves of garlic, stings of thyme and rosemary. Oil the hot grill or plate and cook the fish on it 8 mins each side, until it gets crispy crust. Sprinkle the grilled fish with chopped strings of chives.

BBQ carp


  • 1 шаран
  • Сол
  • 4-5 скилидки чесън
  • Голяма скара – сандвич

Method of cooking: Cut the cleaned carp from the belly to the back, not till the end of it, keeping the head attached, and book open it.  Mash garlic and the salt together until smooth puree.  Smear the carp with the garlic puree both sides and grill-bake it. Use charcoal while baking, and periodically turn both sides of the fish.

Foil baked trout



  • Trout
  • Bunch of dill
  • Bunch of parsley
  • Onion
  • Vegetable oil
  • Lemon
  • Black pepper
  • Salt

Cooking method: Oil the cleaned fish inside and outside and flavor it with salt and pepper. Chop in small pieces the dill, the parsley and the onion. Fill the fish with this green stuffing. Cut the aluminum foil into sheets and smear with oil. Pack the fishes like candies and bake on the grill. When ready flavor the fish with lemon.

Marinated fish


  • Carassius fish
  • Sea salt
  • Vinegar
  • Vegetable oil
  • Bay leaf
  • Black pepper seeds
  • Allspice seeds

Cooking method: Fillet the fish. Remove bones, heads ant fins. Salt the pieces of fish for 24 hours. Rinse with cold water and place them in a bowl of vinegar, just enough to cover them. Stand for 8 hours and rinse again. Pour the oil in a pot on the stove, and place a piece of bread. When the bread begin to fry the oil is ready. Tightly stack the fish in jars, alternating bay leaf, peppercorns and allspice. Optionally, you can add and cayenne pepper. Pour the cold oil between the pieces. Put the closed jars in the fridge and after 2-3 days they will be ready to eat.

Fried trout


  • Small trouts (up to 200 g each)
  • Wheat flour
  • Corn flour
  • Vegetable oil
  • Lemon
  • Sea salt

Cooking method: Mix equal parts wheat and corn flour and roll well the fishes on all sides. Fry in hot oil. When you take them out of the oil, sprinkle with sea salt and lemon juice.

OPERATIONAL PROGRAMME for the DEVELOPMENT of the fisheries sector 2007-2013

“Development of fisheries areas”

This project was realized with the financial support of the operational programme for the development of the fisheries sector of the Republic of Bulgaria, financed by the European Fisheries Fund for the programming period 2007-2013.