Germany · Thüringen · Erfurt

Thymallus thymallus ?Alternative name:
Grayling
Thymallus thymallus

July: Peak activity, fish are in shallow waters and feed actively.

Photo Fishing Cooking

Safe for humans. Popular among anglers in Europe and Russia. Used for fish soup and fried dishes.

Inhabits cold clear rivers and lakes. Prefers fast currents and rocky bottoms.

Fly fishing with artificial flies Fishing with lures — wobblers and spoons Fishing with live bait and insects

Active in cool water at 10–18°C. Best fishing times are morning and evening.

Average weight: 1.2 kg

Gut and cool immediately. Meat is tender, light, with delicate flavor. Valued for tasty meat.

Fillet: Frying, baking, smoking
Whole fish: Fish soup, stewing

Fried grayling with lemon (Frying)
Fry fillet with lemon juice and herbs

1. Season fillet with salt, pepper, and lemon juice.
2. Fry until golden brown.

Baked grayling with herbs (Baking)
Good for whole fish

1. Rub fish with spices and herbs.
2. Bake at 180°C for 20-25 minutes.

Grayling fish soup (Ukha) (Boiling)
Delicate taste and aroma

1. Boil head and bones for 30 minutes.
2. Add vegetables and spices.
3. Cook until done.