Окунь относится к тем видам рыб, которых можно успешно ловить в течение всего года. Наиболее часто попадаются окуньки весом 30–130 г. И при наличии даже минимального рыболовного опыта можно поймать немало этих хищников. А с появлением опыта, при хорошем знании мест ловли, наличии подходящих снастей, овладении техники ловли количество выловленной рыбы может успокоить и самого азартного рыболова. Добрый улов, конечно, радует глаз, но неизбежно встает вопрос: а что делать с этим богатством?
Колючие плавники, шкура толстая, чешуя намертво срослась с этой броней, а размер достоин сочувствия. Если особи крупные, то решение простое. Можно и выпотрошить, и чешую соскоблить. Или закоптить на ольховых стружках на костре или в коптильне. Однако канцерогены в дыму «могут иметь место» – естественная плата за дымный аромат и золотистый цвет. А если размер не ахти? Этот вариант, самый, надо сказать, обычный, и вынудил найти способы утилизации этой массовой и действительно вкусной рыбы.
Предлагаемая технология максимально упрощает процедуру переработки рыбы.
Итак, если рыбы много:
ЗАПЕЧЕННЫЙ ОКУНЬ
Здесь все просто! Рыба готовится дома. Нужна только духовка. Рыбу не надо чистить, не надо резать брюшко. Ничего с ней не надо делать. Просто посолить в кастрюле, чаше или в пакете из расчета приблизительно 50 г соли на килограмм рыбы. Помешать. Дать постоять при комнатной температуре три часа.
Затем рыбу промыть в холодной воде. Долго держать ее в воде нельзя, а то соль из рыбы уйдет. Соль находится во внешнем слое, а просолится рыба в процессе запекания. Если не прополоскать рыбу, то она может получиться пересоленной. 
В противень положить смятую, а затем расправленную алюминиевую фольгу. Она нужна для того, чтобы собрать на своей поверхности сок и соль, отданные рыбой. Можно запекать и без фольги, но тогда дольше придется мыть противень после запекания.
Выложить рыбу на фольгу и посыпать молотым черным перцем (фото 1). Накрывать ничем не надо. Духовку разогреть до температуры 210 градусов. Противень с рыбой поставить в духовку на 25 мин. Затем с фольги рыбу переложить на тарелки, влажной стороной вверх. Укладку осуществляем навалом или колодцем, чтобы рыба подсыхала со всех сторон (фото 2). Главная задача теперь – дать шкурке окуня высохнуть, задубеть. Обычно на это уходит несколько часов.
Перед тем как насладиться приготовленной рыбой, отрываем весь ряд косточек спинного плавника и голову. Раскрываем окуня со стороны спинного плавника. Легко убираются внутренности и косточки. Икра и молоки окуня съедобны (фото 3). Рыба приготовлена в собственном соку, без масла. Диетический продукт. Уплетается как семечки. Не оторваться!
Если рыбы очень мало:
ПЕРВОЕ БЛЮДО
Годятся окуни любого размера. Разрезаем брюшко, вычищаем все из брюшной полости, промываем. Голову, плавники, чешую, жабры не трогаем! Окуни свежие, речные – никакой горечи от жабр нет. Икру складываем отдельно.
Укладываем слой рыбы, почищенной таким образом, в кастрюлю. Наливаем воды еще на два слоя, т.е. если слой рыбы был 3 см, то воду надо налить до 9 см от дна. 
Доводим до кипения. Толкушкой разминаем всю рыбу в труху и варим еще 10–15 минут. В процессе варки можно еще раз размять рыбу. Процеживаем через ситечко. Все, что в сите, выкидываем. На основе юшки варим уху. В юшку положить порезанный картофель, мелко нарезанный репчатый лук, пшено, соль, черный перец, икру окуней. Варить 20 минут. За три минуты до конца варки положить лавровый лист. Получилось первое блюдо.
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