California Fried Grunion Recipe

Grunion Fish Tacos (Photo – HarshLight).

It’s time for Grunion, a Californian delicacy.

By Mounira R. D.

Grunion are small slender fish with bluish green backs, silvery sides and bellies. Their average length is between 5 to 6 inches. Their spawning rituals take place on California beaches from March to September, in an event that’s called “grunion runs.”

Grunion Season

The California Grunion facts and expected runs for the month of June are below. The times given for each date reflect the probable two-hour interval during which a spawning run may occur. The second hour is usually better. The best runs normally occur on the second and third nights of a four-night period.

Check the entire Grunion Season (open and closed).

Fried Grunion (Photo – meetup.com)

Recipe

Here’s a simple and easy recipe to cook grunion.

1. Descale the grunion then roll in flour.
2. In a medium skillet, preheat ½ inch of vegetable oil over medium heat.
3. Fry the grunion for few minutes (2-3 minutes) on each side until it’s golden brown.
4. Drain the fish on a paper towel. Sprinkle with salt.

Optional

You can grill them and bathe them with Tahini sauce: Add water, garlic, lemon juice and salt and mix with Tahini. Tahini can be bought at any Mediterranean store (reasonable price) or regular stores (more expensive).

> Note: A valid California recreational fishing license is required to take grunion for anyone age 16 or older. No take is allowed when the season is closed during April and May. Grunion may be taken by hand only—no appliances of any kind may be used, and no holes may be dug in the beach to entrap them. During the open season, there is no limit to the number that may be taken, but grunion (or any fish) should not be wasted per California Code of Regulations Title 14, Section 1.87. Recreational fishing license holders and persons under the age of 16 may handle grunion gently during the open season, and release them back into the water unharmed.