Grilling fish can seem daunting for the inexperienced, but it doesn't have to be difficult at all. Here are a few tips from us behind the counter on how we do it to succeed every time!
Start by making a cut along the belly of the fish and remove the innards, or ask us to do it at the counter. Then make thin cuts through the membrane between the belly bones and rub the whole fish with salt and your choice of seasoning. You can also fill the belly with citrus fruits, herbs, root vegetables or other delicacies as you wish.
Fish cooks quickly on the grill, so make sure to keep a close eye on it. Ensure you have an even, hot bed of coals and grill with the lid on for part of the time to get some extra smoky flavour. If you want to add even more character to your grilling, you can buy smoking chips from us—alder or oak—which you scatter on the coals while grilling.
To tell when the fish is cooked through, use a thermometer—most fish are done at 48–52 degrees—or make a cut with a sharp knife to check the colour of the flesh. On a red fish it should still be pink, on a white fish it should be glossy and flake easily. Remove the fish from the grill a degree or two before it reaches the right temperature, so it will be perfect when served.
When serving, peel off the skin and eat from the backbone towards the belly to get as few bones as possible.
