A fish in the salmon family with white flesh, closely related to whitefish and vendace. The fish is silvery in color with grey markings and can be recognized by the dorsal fin which is tall and square and looks like a sail.
Grayling are rarely found on the fish counter but are a popular catch with anglers.
How to cook grayling
Grayling’s white and relatively lean flesh is delicious grilled or you can sprinkle fine salt in the bottom of a cast-iron pan before cooking in little or no fat to char the skin.
Finish off the fish in the oven but bear in mind that thin fillets of lean flesh dry out easily. The fragrant flesh goes well with a vinaigrette sauce.
Grayling are said to smell of thyme.
Freshly caught and grilled.