Easy and Simple Fried Grunion Recipe

Fried Grunion (Photo – meetup.com)

It’s time for Grunion, a Californian delicacy.

By News Desk

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

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 to 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 (by adding water, garlic, lemon juice and salt and mix them with the tahini).

> 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.