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.

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.

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.

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.

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.

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.