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Grayling with Beer Sauce |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Posted: 18 September 2018 at 12:10 |
Хариус с пивным соусом
Kharius s pivnym sousom Grayling with beer sauce The Grayling is a species of freshwater fish, related to trout, that is found in the northern latitudes of Europe and Russia. Photo Credit:https://upload.wikimedia.org/wikipedia/commons/9/96/Thymallus_thymallus_P%C3%A9nzes_p%C3%A9r.jpg A subspecies, the Arctic Grayling, is found in Siberia, Alaska, Canada, northern Montana and a few other isolated northern or mountainous locations. Photo Credit: https://en.wikipedia.org/wiki/Arctic_grayling#/media/File:Arctic_Grayling_Thymallus_arcticus_arcticus.jpg Grayling are found in clear, clean streams associated with northern climates and are often pursued by anglers. Along with their sleek, silver appearance and out-sized dorsal fin, grayling are known for the fact that when freshly caught they smell faintly of the herb thyme; for this reason, the scientific name of the common grayling, Thymallus thymallus was assigned by Swedish zoologist Carl Linnaeus in his 1758 edition of Systema Naturae. This recipe and photo, from Culinaria: Russia (2007), is one that I would very much like to try. The recipe does not specify, but I am guessing that it would serve 4. My chances of finding and catching grayling anytime soon are slim-to-none; however, trout, char or trout-sized salmon should make a good substitute. If using any of these substitutes, I would be tempted to add a sprig of thyme to the recipe.
It is not my intention to second-guess the recipe - and I could be wrong - but if I were making this, my instincts would tell me to fry the fish while the sauce is simmering and reducing, then drizzle the sauce over the fish. This would; I think, preserve the crispiness of the outside of the fish. |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Grayling are actually in the char family, rather than trout, Ron. They are arguably the prettiest of the fresh-water fishes. That huge dorsal fin makes them look like miniature sailfish.
Some of the alpine lakes in the Pioneer Mountains of Montana received aerial stockings. Unfortunately, the lakes are fairly sterile, and don't get much fishing pressure. So the fish are small. When we fished there, the fish lay on the bottom, looking like a mass of detritus. When anything that might be food landed in the water, they rose up like a cloud. After a bit, the trick got to be seeing if we could get the fly away before one of them---a big one would run maybe four inches---grabbed it. On the other hand, I fished for grayling in Sweden, and took, among others, one that went just over 18 inches. An absolutely gorgeous fish. |
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But we hae meat and we can eat
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Grayling are on my "must catch" list, for sure. Supposedly, the upper reaches of the Milk River (which runs along the southern edge of my town and entirely through the course of my life) has them, but I've never seen them; one day, I'll fish closer to the source (up near Glacier National Park) and perhaps find some.
Something about this recipe really calls to me - so many good things happening in it! We do have Brook Trout in the streams of the Bear PAw Mountains, and I've caught many in Beaver Creek; perhaps I'll catch enough to give this a go, next time. |
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