Preparing fish
First and foremost, make sure to choose seasonal fish, and if possible, certified organic, MSC, ASC, Pavillon France, or Label Rouge, which guarantee products from sustainable fishing. Barbecuing can be particularly harsh on delicate items like fish. So, remember to gut the fish yourself or have your fishmonger do it, and be sure to leave the head and scales on. Keeping the head on will help retain all the moisture and juices in the flesh during cooking. As for the scales, they will act as a barrier against the heat of the embers. For fish fillets, such as salmon steaks, keep the skin on for the same reasons. Opt for whole fish or large pieces like tuna steaks or salmon steaks, but avoid small fillets. They are far too delicate and difficult to handle, and you risk them falling apart.
Tip: to prevent fish from sticking to the grill, especially skinless pieces, you can rub a little flour on the flesh to make it easier to loosen.
Choose our Fish spatulalonger and thinner, to gently loosen your fish from the grill.
You can also use a cast-iron gratewhich is naturally oily and won't stick.
Another option? The cast-iron plancha griddle on which you can pour a little oil to make sure the fish doesn't stick!
What marinades to use for barbecued fish?
Fish pairs perfectly with the freshness of citrus fruits. We particularly like to combine it with notes of lemon, orange, grapefruit, as well as many condiments such as garlic and herbs that delicately flavour the flesh: herbes de Provence, thyme, basil, rosemary, sage...
As in our recipe ideas:
You can also opt for more surprising marinades, with peppers, capers, exotic fruits, or even soy sauce, which works very well with salmon in particular as it caramelises the surface of the fish, contrasting with a melting interior, sometimes even left raw.
Our recipes:
With whole fish, especially "fatty" fish such as sardines, sea bream, sea bass, etc., it's best to avoid dipping them in the marinade, as this could cause them to absorb it like a sponge. Instead, stuff them along the central edge, inserting the desired flavouring elements.
You can also play the surf-and-turf card by combining your fish with smoked bacon, as in these recipes:
Cooking fish on the barbecue
Before cooking your fish, make sure the grill is hot. Small whole fish such as sardines, red mullet, and mackerel will cook quickly, about 4-5 minutes on each side. For thicker fish, such as sea bream, sea bass, or salmon steaks, which are cooked skin-side down, you will need to increase the cooking time proportionally to the size of the fish and avoid placing them too close to the embers to prevent burning. For those who like tuna or salmon steak raw in the center, one-sided cooking is ideal. In all cases, the flesh of the fish should remain pearly, meaning just cooked.
Whole, as a steak, or in fillets, fish is a delicate dish that is difficult to handle. The best tip to ensure success every time, effortlessly and without damaging the flesh, is to invest in a double grill. Then you just have to turn it to cook the other side!
To give even more flavour to your fish, also consider smoking it, as in this smoked trout recipe with spinach gratin. If you don't know how to do it, we'll guide you to successfully smoking with the Kokko.
