The tasti­est game-fish

Trout & Salmon (UK) - - LETTERS -

I apologise for ar­riv­ing late at the party but I have just come across the piece in Trout Surgery (Fe­bru­ary) about cook­ing grayling. I have just re­turned from a trip to north­ern Swe­den, where many grayling were caught and con­sumed and thought I could shed some light on how it should be done as grayling are ac­tu­ally one of the tasti­est game-fish and didn’t de­serve the neg­a­tive feed­back from that ar­ti­cle. First, I will ad­dress the “bony and scaly” com­ments. It is a very easy fix, which only re­quires care­ful fil­let­ing and re­moval of the skin prior to cook­ing. Next, it is im­por­tant to re­mem­ber that, be­cause it is a white fish, you will find that the meat is in­cred­i­bly ab­sorbent. For break­fast, we would fry rash­ers of ba­con over a fire then cook the grayling fil­lets in the juices; this was ex­tremely tasty. An­other way is to gut the fish but keep it whole, then stuff it with but­ter, salt, lemon and fresh dill. Wrap in alu­minium foil and cook (best di­rectly on the ashes of an open fire). Pull the meat off the bones and you have a de­li­cious bone-free and skin-free meal. If you are feel­ing es­pe­cially ad­ven­tur­ous, smoke the fish, which is my favourite method. The fish must be as fresh as pos­si­ble. Don’t freeze them, which I imag­ine is where peo­ple go wrong. Alex Thrift, Gloucestershire

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