Preparing fish
Above all, choose fish that is in season and, if possible, with organic, MSC, ASC, Pavillon France or Label Rouge labels, which guarantee products from sustainable fishing. Barbecuing can be particularly aggressive for fragile products such as fish. So, if you don't forget to gut your fish or have it gutted by your fishmonger, remember to leave the head and scales on. Keeping the head allows you to retain all the softness and juiciness of the fish in the flesh during cooking. As for the scales, they 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. We prefer whole fish, or large pieces such as tuna steak or salmon steak, but forget small fillets. Far too delicate and difficult to handle, they could end up in lint...
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 on barbecued fish?
Fish blends perfectly with the freshness of citrus fruit. We particularly like to combine notes of lemon, orange and grapefruit, as well as numerous condiments such as garlic and herbs that delicately perfume 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 land-sea card by combining your fish with smoked bacon, as in these recipes:
Barbecuing fish
Before cooking your fish, make sure the grill is hot. Small whole fish, such as sardines, red mullet and mackerel, will cook quickly, taking 4-5 minutes on each side. Thicker fish, such as sea bream, sea bass or salmon steaks, which are cooked on the skin side, require a longer cooking time in proportion to the size of the fish, and should not be placed too close to the coals to avoid burning. For those who like their tuna or salmon steak raw through and through, one-sided cooking is ideal. In all cases, the fish flesh should remain pearly, i.e. just cooked.
Whether whole, in steaks or fillets, fish is a delicate and difficult dish to handle. The best way to ensure effortless success without damaging the flesh is to invest in a double rack. All you have to do is turn it to cook the other side!
To give your fish even more flavour , consider smoking it, as in this recipe for smoked trout and spinach gratin. If you don't know how to proceed, we'll guide you through the Kokko smoking process.
